FR2475859A1 - GELATIN-BASED HYDOCALORIC COMESTIBLE COMPOSITION - Google Patents

Abstract

THE OBJECT OF THE INVENTION IS AN EDIBLE HYPOCALORIC POWDER JELLY HAVING AN ATTRACTIVE APPEARANCE AND AROMA AND A CONCENTRATION WHICH CAN BE CONTROLLED BY THE USER, WHICH INCLUDES SWEETENERS, SUCH AS SODIUM CYCLAMATE AND SACCHARIN, AND SACCHARIN FLAVORS. THE JELLY ACCORDING TO THE INVENTION CONTAINS NATURAL GELATIN AS GELATINE HAVING A VISCOSITY OF 40-50 MP AND A BUFFER MEDIUM.

Description

The present invention relates to a composition

  low-calorie gelatin-based product. This composition constitutes a jelly, although it can still be consumed in the liquid state after

the addition of papain.

  In recent years, many attempts have been made to obtain low-calorie products for consumption as products and food substances. The tendency to obesity is neutralized by a balanced diet through which the caloric content is reduced to a minimum, while maintaining the amount of vitamins and salts needed by the body. One of the most serious problems to be solved is that associated with obtaining attractive food products for consumption. Synthetic jellies such as, for example, those of Argentine Patent No. 167,007 are known. Nevertheless, obviously a drink is more attractive to the consumer. This is the case, for example, with refreshing beverages which, while retaining their pleasant slightly sweet taste, contain only one calorie per 100 ml, the sugars being precisely that which comprises the quantity of elements.

highest caloric value.

  Compared to the known compositions, the composition

  according to the invention has the following advantages and differences.

  The jelly according to the invention makes it possible to weigh and mix powders once for many uses, with equal amounts for each use. 40 g of the resulting mixture gives a liter of the final product, of course ready for consumption in

suitable containers.

  On the other hand, the jelly of Argentinean patent n 167 007 requires first a special care during its manufacture. The most important aspect to consider is the moistening of carrageenan, especially when preparing a completely sugar-free formulation with moisturizing properties. same

  thus, it is necessary to shake carefully and without interruption

  after heating because of the addition of the thickening agent.

  to achieve rapid and complete dissolution. Of course, it is obvious that the need to work with the total body of water implies a large displacement or a large displacement.

workspace.

  In addition, the product of said patent must be sold ready for consumption, which implies an increase in the cost of packaging. For 1000 g of the product of said patent, it would take at least nearly 5 packs of 200 g each, instead of a 40 g bag. as is the case for the invention. In addition, when the product of said patent is sold ready to consume, it must be

  account of the temperature, since it is a gel whose viscosity

  cosity varies according to it.

  In summary, the jelly of said patent requires low temperatures and contains sugar having a calorific value of

cal / 100 g.

  The jelly according to the invention comprises only 9 cal / 100 g.

  Nevertheless, in terms of calories, it is necessary to take into account the source of calories rather than their quantity. While the 15 calories of the jelly of said patent originate from sugar, the 9 calories of the jelly according to the invention come from proteins, and this is an essential difference from the point of view of calorie intake. These 9 calories come from 2.5 g of gelatin to dissolve in 100 ml

  of water. If we consider that one gram of gelatin contains 3.6 calo--

  then 3.0 g of gelatin will have 10.8 calories; value

  which is still below that of the example cited above.

  The invention provides a composition suitable for

  be consumed as a jelly or as a drink-after chilling

  In the latter case, papain is added in order to achieve the hydrolysis of the gelatin present, so that the gelatin can be rapidly absorbed as an amino acid by the blood for its consumption. In summary, the papain serves as a catalyst for hydrolysis and the

  undigested enzyme residue facilitates digestion of the rest.

  More particularly, the invention relates to an edible composition which comprises a mixture of gelatin and

  papain, as well as synthetic sweeteners, of the acid

  triacic acid, malic acid, sorbic acid, citrate

  sodium and dyes and flavoring agents.

  Gelatin is a natural protein obtained by

  partial hydrolysis of collagenous tissues. In Argentina, we use

  read bones and skins of selected cattle of first quality

  which are subjected to thorough treatment, purification and extraction under sound chemical controls and under sanitary conditions fully in accordance with the provisions of this

  Argentine Food Code (Law 18 284 - Decree 2 126).

  From the point of view of its structure, gelatin is formed by a certain number of molecules of great complexity and of different dimensions. Its molecular weight may vary

  between 20,000 and 200,000 and over. Amino acids are the units.

  of gelatin molecules (as of all

  eines), which contain eight of the nine amino acids considered as

essential to the diet.

  Gelatin can not be classified as a complete protein because of the absence of tryptophan, but gelatin is however the only protein containing hydroxyproline as well as hydroxylysine. Another characteristic is that among all known proteins, gelatin has the highest proline concentration. Due to the absolute absence of traces of purine and uric acid, gelatin is considerably

  appreciated for the preparation of diets without meat and without

  proteins which constitute a source of impetus for

  up to 85%, that is to say that said gelatin is intended to increase the protein intake. In addition, said gelatin gives water in a physical state different from the usual state and it allows to vary the regime. The addition of papalne to the gelatin makes possible the partial hydrolysis, said hydrolysis favoring

  in turn rapid absorption of gelatin by the blood.

  Among the general properties of gelatin, it will be noted that, as a protein, gelatin shows a specific dynamic activity, which indicates that the protein requires for its consumption a higher amount of calories than

  the one it contains. Gelatin contains only 3.59 cal / g.

  In addition, it does not cause allergy and is composed

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  of "essential" and "non-essential" amino acids, both types of amino acids being useful for food. The

  Gelatin is easily digestible and replaces

  in addition to being an additional protein.-The quantity of gelatin necessary to obtain good results is 6 to 8 g / day, and the use of higher quantities,

  for example up to 25 g, is without inconvenience.

  The amounts of natural gelatin used are inversely related to the viscosity. For a better application

  of the invention, in the preparation of the composi-

  in the form of gelatine gelatines having the following values. Gelatin Bloom value Viscosity pH (mP) <%) A 230 50 11i 5.1 B 200_ 51 -1, l 5.1 C 200 50 μl 1 In the case of the beverage according to the present invention, papain is used to hydrolyze gelatin. This means that the protein molecule is broken down to give amino acids

  which are not likely to gel at low temperatures.

  The most appropriate operating conditions for the enzyme depend on: (a) temperature; (b) the duration of action; (c) the specificity or choice of the appropriate enzyme for each substratum; (d) the concentration of the substratum; (e) the pH of the buffer medium;

  (f) the presence or absence of inhibitors or activators.

  Enzymes are important elements in

  food industry because of their role in the compositions, the

  processing and food residues resulting from manufacturing.

  Enzymes are found in their natural state in many

  many foods and they can affect in many ways the trans-

  food formation; the natural presence of enzymes is sometimes

advantageous.

  Papain, which is interesting in this particular case

  bind, is taken from papaya juice and it causes the hydrolysis of

  proteins. For example, papain is used to make meat more tender.

  On the other hand, when it promotes the hydrolysis of proteins such as gelatin, these proteins give amino acids that do not gel at low temperatures, unlike the starting protein. The decomposition of the protein produced by hydrolysis by papalne lowers the Bloom value of the protein. The value

  Bloom is a measure of the number of molecules making up the protein.

  In the composition of the present invention, the gelatin

  departure rate has a low Bloom value, for example 50. This is this property, when looking for a food drink from

  gelatin, which retains the liquid form in the liquid food without gelatin

at low temperatures.

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  The characteristics mentioned above show that (a) The heat can affect the systematic action in two directions, for example, the inactivation effect by a high temperature, causing the alteration of the enzyme of the protein (papain). )

  produces a decrease in catalytic properties.

  The temperature at which the inactivation effect is sensitive

  is quite variable and depends on each particular enzyme.

  For many enzymes used in manufacturing processes,

  cation, inactivation becomes evident at higher temperatures than

below 50'C.

  (b), (c) and (d) For most enzymatic activities, the reaction rate

  is related to the concentration of the substratum. In many

  enzymatic applications where the substratus is present in a great excess, the quantity of the products formed during the steps

  The starting reaction is proportional to the reaction time.

  For kinetic reactions such that 0. dP_ k 0 dT o P represents the product formed and T the time, the quantity of

  final product is double when the reaction time is doubled.

  However, during an enzymatic reaction, there is a decrease in

  continued concentration of the substratum, this concentration

  slowly decreasing as time passes.

  Most enzymatic reactions follow a reaction kinetics of the first order, such that d_ = k x (s-r)

DT 1)

  o k1 is a constant given in the reactions of the first order, and (SP) represents the concentration of the substratum which remains after

some time.

  The reaction rate is directly proportional to the con-

  centering of the remaining substratum. Identical fractions of the remaining substratum are transformed in identical time periods. For example, if -50% of the substratum is converted

  in 30 minutes, an additional 25% of the primitive substratum (that is,

  ie 50% of the remaining substratum (S-P) will be converted during the next 30 minutes and so on. As we can

  time is a very important element in

  practical applications of enzymes. (e) As to the pH of the buffer medium, many enzymes possess a characteristic pH at which their activity is highest; above or below this pH, their activity decreases. We can then say that there is a pH that is the most appropriate for each enzyme. The buffer medium consisting of citric acid and sodium nitrate makes it possible to obtain the desired acidity by means of a total amount of acid lower than that required with only one of the two acids, and it also makes it possible to obtain a pH value of 5, which is the most useful value, in order to achieve the optimal use of the particular enzyme, i.e.,

the papain.

  Given that there is an optimal pH for each enzyme, starting from a gelatin solution of 50 Bloom and pH 5, we obtain a total hydrolysis of gelatin by the enzymatic activity of the papain. When the gelatin is decomposed, the final product does not gel at the usual low temperatures in a refrigerator. Even if the already hydrolysed solution, after standing for 1 hour or more at room temperature, is

  subjected to intense cold, it does not gel but

ice form.

  The following examples illustrate the invention without

however, limit the door.

Example I

  Preparation of a composition in the form of Relea.

  100 g of a mixture containing 70.8 g of gelatin, 9.73 g of cyclamate, 0.25 g of saccharin, 1.75 g of sorbic acid, 4.74 g of Mayic acid, 8 are prepared. 98 g of citric acid, 2.55 g of citrate, 1.00 g of esseuce and 0.2 g of dye. 40.10 g of this mixture are taken and dissolved in 1000 ml of water, distributed in 500 ml of cold water and 500 ml of hot water. The water is added in the following order: first half of the cold water, then

  keep the water hot and finally the remaining half of the cold water.

Example 2

Preparation of a drink.

  100 g of a mixture containing 70.3 g of gelatin, 9.71 g of cyclamate, 0.25 g of saccharin, 1.75 g of sorbic acid, 4.71 g of malic acid, 8 are prepared. 98 g of citric acid, 2.52 g of

  citrate, 1.00 g of gasoline, 0.2 g of dye and 1.3 g of papain.

  40 g of this mixture are taken and dissolved in one liter of water, divided into two fractions: 3/4 liter of cold water and 1/4 liter of hot water. The water is added in the order of half of the cold water, then all the hot water and finally the remaining part of the cold water to obtain the solution. Allowed to stand for one hour at room temperature and then cooled in the refrigerator. It can thus be seen that the final product (by partial or total hydrolysis of the gelatin) is obtained from a powder by the simple application of the process,

described above.

  For dietary purposes, the caloric values of the composition according to the invention are compared below that of a small apple (150 g). The apple has a caloric value of 60 cal / 100 g. We see that an apple of 150 g represents 90 calories, and that one liter of the composition according to the invention represents

, 8 calories.

  It should be noted that the calories of the apple come from

  sugar, while those of the composition according to the present invention

come from proteins.

  According to another embodiment, it is possible to completely or partially replace citric acid, malic acid and

  sorbic acid by adipic acid and fumaric acid.

  It is understood that the invention is not limited to the preferred embodiments described above for purposes of illustration

  and that the skilled person can make various modifications and -

  various changes without departing from the frame and the spirit

of the invention.

Claims (5)

R E V E N D I C A T I 0 N S   1. Low calorie edible jelly powder having an attractive appearance and aroma and a user-settable concentration which comprises sweeteners such as sodium cyclamate and saccharin, and coloring and flavoring agents, characterized in that what it contains as a gelling agent for natural gelatin having a viscosity of 40-50 mP and a buffer medium. 2. Edible jelly according to claim 1, characterized in that it additionally contains adipic acid, acid and fumaric or their mixture.   Edible jelly according to claim 1, characterized   in that it also contains vitamins.   4. Low calorie edible powder composition having an attractive appearance and aroma, usable as a beverage after cooling in the refrigerator, which contains usual ingredients, such as sweeteners of the sodium cyclamate or saccharin type, dyes and flavoring agents, characterized in that it contains 40-80% gelatin having a Bloom viscosity of 30-70, 20-40% of said usual ingredients and, in addition, 0.5-3% of papain.   5. Composition according to claim 4, characterized in that it contains 45-60% gelatin having a viscosity Bloom   30-70, 25-35% of said usual ingredients and 1-2.5% of papane.