IT202000017272A1 - FOOD PRODUCT OF THE TYPE OF A SNACK - Google Patents
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- IT202000017272A1 IT202000017272A1 IT102020000017272A IT202000017272A IT202000017272A1 IT 202000017272 A1 IT202000017272 A1 IT 202000017272A1 IT 102020000017272 A IT102020000017272 A IT 102020000017272A IT 202000017272 A IT202000017272 A IT 202000017272A IT 202000017272 A1 IT202000017272 A1 IT 202000017272A1
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- 235000013305 food Nutrition 0.000 title claims description 59
- 235000011888 snacks Nutrition 0.000 title claims description 17
- 235000013311 vegetables Nutrition 0.000 claims description 39
- 239000000835 fiber Substances 0.000 claims description 23
- 235000013312 flour Nutrition 0.000 claims description 23
- 239000004097 EU approved flavor enhancer Substances 0.000 claims description 18
- 235000019264 food flavour enhancer Nutrition 0.000 claims description 18
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- 240000005183 Lantana involucrata Species 0.000 claims description 8
- 235000006677 Monarda citriodora ssp. austromontana Nutrition 0.000 claims description 8
- 235000018102 proteins Nutrition 0.000 claims description 8
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- 102000004169 proteins and genes Human genes 0.000 claims description 8
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- 244000045195 Cicer arietinum Species 0.000 claims description 4
- 235000005979 Citrus limon Nutrition 0.000 claims description 4
- 244000131522 Citrus pyriformis Species 0.000 claims description 4
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- 244000060011 Cocos nucifera Species 0.000 claims description 4
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- 235000010582 Pisum sativum Nutrition 0.000 claims description 4
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- 235000007319 Avena orientalis Nutrition 0.000 claims description 2
- 244000025254 Cannabis sativa Species 0.000 claims description 2
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 claims description 2
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 claims description 2
- 108010028690 Fish Proteins Proteins 0.000 claims description 2
- 244000020551 Helianthus annuus Species 0.000 claims description 2
- 235000003222 Helianthus annuus Nutrition 0.000 claims description 2
- 240000004322 Lens culinaris Species 0.000 claims description 2
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 claims description 2
- 108010070551 Meat Proteins Proteins 0.000 claims description 2
- 108010011756 Milk Proteins Proteins 0.000 claims description 2
- 102000014171 Milk Proteins Human genes 0.000 claims description 2
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 2
- 235000019486 Sunflower oil Nutrition 0.000 claims description 2
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims description 2
- 235000009120 camo Nutrition 0.000 claims description 2
- 235000005607 chanvre indien Nutrition 0.000 claims description 2
- 235000014103 egg white Nutrition 0.000 claims description 2
- 210000000969 egg white Anatomy 0.000 claims description 2
- 239000011487 hemp Substances 0.000 claims description 2
- 239000010460 hemp oil Substances 0.000 claims description 2
- 239000000944 linseed oil Substances 0.000 claims description 2
- 235000021388 linseed oil Nutrition 0.000 claims description 2
- 235000021239 milk protein Nutrition 0.000 claims description 2
- 239000004006 olive oil Substances 0.000 claims description 2
- 235000008390 olive oil Nutrition 0.000 claims description 2
- 239000002600 sunflower oil Substances 0.000 claims description 2
- 239000008158 vegetable oil Substances 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 description 6
- 241000234282 Allium Species 0.000 description 3
- 235000005135 Micromeria juliana Nutrition 0.000 description 3
- 235000007315 Satureja hortensis Nutrition 0.000 description 3
- 240000002114 Satureja hortensis Species 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 3
- 230000037213 diet Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 101100279436 Caenorhabditis elegans egg-2 gene Proteins 0.000 description 1
- 241000482268 Zea mays subsp. mays Species 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000020980 bad eating habits Nutrition 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000010675 chips/crisps Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
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- 239000000284 extract Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000020627 health maintaining nutrition Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- -1 preserves Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000021003 saturated fats Nutrition 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 235000008371 tortilla/corn chips Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Description
TITOLO: PRODOTTO ALIMENTARE DEL TIPO DI UNO SNACK TITLE: FOOD PRODUCT OF THE TYPE OF A SNACK
D E S C R I Z I O N E DESCRIPTION
Il presente trovato ha come oggetto un prodotto alimentare del tipo di uno snack, appartenente cio? alla medesima categoria dei popcorn, i nachos, i tortilla chips, le patatine, le gallette e simili. The present invention relates to a food product of the type of snack, i.e. belonging to to the same category as popcorn, nachos, tortilla chips, chips, biscuits and the like.
Questa tipologia di prodotto ? largamente diffusa e riveste un ruolo importante in termini di consumi e di diffusione. This type of product? widespread and plays an important role in terms of consumption and diffusion.
Di contro, storicamente questi prodotti sono sempre stati associati a cattive abitudini alimentari, in quanto si sono sempre predilette le loro propriet? organolettiche a discapito di quelle nutrizionali, comprendendo generalmente un alto contenuto di carboidrati raffinati e grassi (spesso prevalentemente costituiti da grassi saturi). On the other hand, historically these products have always been associated with bad eating habits, as their properties have always been preferred. organoleptic characteristics to the detriment of nutritional ones, generally including a high content of refined carbohydrates and fats (often predominantly made up of saturated fats).
La sempre maggiore sensibilit? dei consumatori ai principi di una sana nutrizione ha quindi sovente penalizzato questa tipologia di prodotti. The ever-increasing sensitivity of consumers to the principles of healthy nutrition has therefore often penalized this type of product.
Compito principale del presente trovato ? quello di risolvere i problemi sopra esposti, proponendo un prodotto alimentare del tipo di uno snack che abbia una formula bilanciata da un punto di vista nutrizionale. Main task of the present invention ? that of solving the above problems, proposing a food product such as a snack which has a balanced formula from a nutritional point of view.
Nell'ambito di questo compito, uno scopo del trovato ? quello di proporre un prodotto alimentare del tipo di uno snack, con un buon contenuto proteico e quindi adatto anche a sportivi ed individui sottoposti a particolari regimi alimentari. Within the scope of this task, a purpose of the invention is that of proposing a snack-like food product, with a good protein content and therefore also suitable for sportsmen and individuals subject to particular diets.
Un altro scopo del trovato ? quello di proporre un prodotto alimentare del tipo di uno snack di tipo idoneo ad essere realizzato in forma dolce o salata. Another purpose of the invention? that of proposing a food product of the type of snack suitable for being made in sweet or savory form.
Ulteriore scopo del presente trovato ? quello di realizzare un prodotto alimentare del tipo di uno snack di costi contenuti relativamente semplice realizzazione pratica e di sicura applicazione. Another purpose of the present invention ? that of realizing a food product of the type of a snack of contained costs, relatively simple in practical realization and of safe application.
Questo compito e questi scopi vengono raggiunti da un prodotto alimentare del tipo di uno snack caratterizzato dal fatto che comprende This aim and these objects are achieved by a food product of the snack type characterized in that it comprises
- un derivato dell'uovo, pastorizzato, in percentuale compresa tra 40% e 95% in peso rispetto al peso totale; - a pasteurized egg derivative, in a percentage between 40% and 95% by weight with respect to the total weight;
- farine di origine vegetale in percentuale compresa tra il 2% ed il 50% in peso rispetto al peso totale; - flours of vegetable origin in a percentage between 2% and 50% by weight with respect to the total weight;
- fibre di origine vegetale in percentuale compresa tra il 0,5% ed il 9% in peso rispetto al peso totale; - fibers of vegetable origin in a percentage between 0.5% and 9% by weight with respect to the total weight;
- olio di origine vegetale in percentuale inferiore al 10% in peso rispetto al peso totale; - aromi ed insaporitori in percentuale inferiore al 5% in peso rispetto al peso totale. - oil of vegetable origin in a percentage of less than 10% by weight with respect to the total weight; - flavorings and flavor enhancers in a percentage of less than 5% by weight with respect to the total weight.
Tale compito e tali scopi sono altres? raggiunti grazie ad un procedimento per la realizzazione di un prodotto alimentare del tipo di uno snack che consiste nel This task and these purposes are also achieved thanks to a process for the realization of a food product of the type of a snack which consists of
- miscelare - mix
un derivato dell'uovo, pastorizzato, in percentuale compresa tra 40% e 95% in peso rispetto al peso totale, a pasteurized egg derivative, in a percentage between 40% and 95% by weight with respect to the total weight,
farine di origine vegetale in percentuale compresa tra il 2% ed il 50% in peso rispetto al peso totale, flours of vegetable origin in a percentage between 2% and 50% by weight with respect to the total weight,
fibre di origine vegetale in percentuale compresa tra il 0,5% ed il 9% in peso rispetto al peso totale, fibers of vegetable origin in a percentage between 0.5% and 9% by weight with respect to the total weight,
olio di origine vegetale in percentuale inferiore al 10% in peso rispetto al peso totale, aromi ed insaporitori in percentuale inferiore al 5% in peso rispetto al peso totale; oil of vegetable origin in a percentage of less than 10% by weight of the total weight, flavorings and flavor enhancers in a percentage of less than 5% by weight of the total weight;
- distribuire la miscela, avente un contenuto di umidit? compreso tra il 40% ed il 90%, entro stampi di dimensioni predefinite; - distribute the mixture, having a moisture content? between 40% and 90%, within molds of predefined dimensions;
- sottoporre detta miscela distribuita in detti stampi ad una fase di cottura a microonde con una potenza radiante compresa tra 250 W e 1500 W per un tempo compreso tra 5 secondi e 500 secondi fino all'ottenimento di prodotti alimentari con un contenuto di umidit? compreso tra 1% e 10%. - subjecting said mixture distributed in said molds to a microwave cooking step with a radiant power ranging from 250 W to 1500 W for a time ranging from 5 seconds to 500 seconds until obtaining food products with a humidity content of between 1% and 10%.
Ulteriori caratteristiche e vantaggi del trovato risulteranno maggiormente dalla descrizione di una forma di esecuzione preferita, ma non esclusiva, dello prodotto alimentare del tipo di uno snack secondo il trovato, illustrata a titolo indicativo e non limitativo, negli uniti disegni, in cui: la fig.1 rappresenta, in vista schematica, il procedimento per la realizzazione del prodotto alimentare secondo il trovato ed una cnfezione del prodotto stesso. Further characteristics and advantages of the invention will become clearer from the description of a preferred, but not exclusive, embodiment of the food product of the type of snack according to the invention, illustrated for indicative and non-limiting purposes, in the attached drawings, in which: fig 1 represents, in schematic view, the process for making the food product according to the invention and a packaging of the product itself.
Con particolare riferimento a tali figure ? indicato globalmente con 1 un prodotto alimentare del tipo di uno snack. With particular reference to these figures? indicated globally with 1 a food product of the type of snack.
Il prodotto alimentare 1 secondo il trovato comprende un derivato dell'uovo 2, pastorizzato, in percentuale compresa tra 40% e 95% in peso rispetto al peso totale. The food product 1 according to the invention comprises a derivative of the egg 2, pasteurized, in a percentage ranging from 40% to 95% by weight with respect to the total weight.
Tale costituente ? il componente principale del prodotto alimentare 1 e garantisce allo stesso un ottimale contenuto proteico. Si rammenta che le proteine dell'uovo hanno ottime propriet? nutrizionali, se paragonate alle altre proteine di origine animale, e, quindi, rendono il prodotto alimentare 1 secondo il trovato un alimento pi? equilibrato e sano, rispetto a molti degli snack attualmente in commercio. This constituent? the main component of the food product 1 and guarantees it an optimal protein content. Do you recall that egg proteins have excellent properties? nutritional, if compared to the other proteins of animal origin, and therefore make the food product 1 according to the invention a more balanced and healthy, compared to many of the snacks currently on the market.
Il prodotto alimentare 1 secondo il trovato comprende inoltre farine di origine vegetale 3 in percentuale compresa tra il 2% ed il 50% in peso rispetto al peso totale ed anche fibre di origine vegetale 4 in percentuale compresa tra il 0,5% ed il 9% in peso rispetto al peso totale. The food product 1 according to the invention also comprises flours of vegetable origin 3 in a percentage between 2% and 50% by weight with respect to the total weight and also fibers of vegetable origin 4 in a percentage between 0.5% and 9 % by weight of the total weight.
Il prodotto 1 comprende anche olio di origine vegetale 5 in percentuale inferiore al 10% in peso rispetto al peso totale ed aromi ed insaporitori 6 in percentuale compresa inferiore al 5% in peso rispetto al peso totale. The product 1 also comprises oil of vegetable origin 5 in a percentage of less than 10% by weight with respect to the total weight and aromas and flavor enhancers 6 in a percentage included with less than 5% by weight with respect to the total weight.
E' opportuno evidenziare che il derivato dell'uovo 2 potr? convenientemente comprendere almeno una sostanza scelta tra albume pastorizzato, tuorlo pastorizzato e rispettive miscele degli stessi in proporzioni variabili. It should be noted that the egg derivative 2 could conveniently comprising at least one substance selected from pasteurized egg white, pasteurized yolk and respective mixtures thereof in variable proportions.
A seconda della tipologia di miscela di tuorlo ed albume utilizzata, il prodotto alimentare 1 presenter? una differente consistenza, colorazione e differenti propriet? organolettiche. Depending on the type of yolk and albumen mixture used, the food product 1 will present? a different consistency, coloring and different properties? organoleptic.
La scelta della miscela di tuorlo ed albume (o, eventualmente l'utilizzo di uno solo dei due) sar? dettata dalla specifica ricetta che si intende realizzare, cos? da presentare propriet? organolettiche ideali, quando combinata con gli altri ingredienti. The choice of the mixture of yolk and albumen (or possibly the use of only one of the two) will be? dictated by the specific recipe that you intend to make, so? to present property? ideal organoleptic characteristics, when combined with the other ingredients.
Con particolare riferimento ad una soluzione realizzativa di indubbio interesse pratico ed applicativo, si specifica che le farine di origine vegetale 3 saranno preferibilmente scelte tra: With particular reference to an embodiment of undoubted practical and applicative interest, it is specified that the flours of vegetable origin 3 will preferably be chosen from:
- farine di cereali, quali, ad esempio, riso, mais, avena, canapa e simili (in particolare non si esclude di utilizzare farine derivanti da altri cereali non presenti nell'elenco precedente, il quale ha unicamente una funzione esemplificativa e non limitativa), - cereal flours, such as, for example, rice, corn, oats, hemp and the like (in particular, the use of flours deriving from other cereals not present in the previous list is not excluded, which has only an exemplifying and non-limiting function) ,
- farine di girasole; - sunflower flour;
- farine di legumi, quali, ad esempio, ceci, piselli, lenticchie, soia e simili (in particolare non si esclude di utilizzare farine derivanti da altri legumi non presenti nell'elenco precedente, il quale ha unicamente una funzione esemplificativa e non limitativa); - legume flours, such as, for example, chickpeas, peas, lentils, soy and the like (in particular, it is not excluded to use flours deriving from other legumes not present in the previous list, which has only an exemplifying and non-limiting function) ;
- isolati proteici provenienti da fonte vegetale, quali, ad esempio, ceci, piselli, soia e simili (in particolare non si esclude di utilizzare isolati proteici derivanti da altri vegetali non presenti nell'elenco precedente, il quale ha unicamente una funzione esemplificativa e non limitativa); - protein isolates deriving from plant sources, such as, for example, chickpeas, peas, soy and the like (in particular, the use of protein isolates deriving from other plants not present in the previous list is not excluded, which has only an exemplifying function and is not restrictive);
- una qualsiasi combinazione degli stessi. - any combination of the same.
Si specifica che le combinazioni potranno risultare particolarmente interessanti in quanto consentiranno di mediare le caratteristiche delle varie e distinte tipologie di farine di origina vegetale 3, selezionando cos? un mix di farine particolarmente indicate per conferire una ottimale fragranza e l'ideale consistenza al prodotto alimentare 1. It is specified that the combinations may be particularly interesting as they will allow for the mediation of the characteristics of the various and distinct types of flour of vegetable origin 3, thus selecting a mix of flours particularly suitable for giving an optimal fragrance and ideal consistency to the food product 1.
Le farine di origine vegetale 3 conferiranno al prodotto alimentare 1 secondo il trovato un idoneo contenuto di carboidrati, bilanciando quindi i relativi valori nutrizionali secondo i canoni della corretta alimentazione. The flours of vegetable origin 3 will give the food product 1 according to the invention a suitable carbohydrate content, thus balancing the relative nutritional values according to the canons of a correct diet.
Va evidenziato che, opzionalmente, il prodotto alimentare 1 secondo il trovato pu? vantaggiosamente comprendere isolati proteici di origine animale, quali proteine del latte, proteine dell'uovo, proteine della carne e proteine del pesce. Questi isolati proteici di origine animale, se presenti, saranno dosati in percentuale inferiore al 15% in peso rispetto al peso totale. It should be pointed out that, optionally, the food product 1 according to the invention can advantageously comprising protein isolates of animal origin, such as milk proteins, egg proteins, meat proteins and fish proteins. These protein isolates of animal origin, if present, will be dosed in a percentage of less than 15% by weight with respect to the total weight.
Si specifica inoltre che le fibre di origine vegetale 4 possono preferibilmente essere scelte tra fibre di mais, fibre di frumento, fibre di riso, fibre di tuberi e radici, fibre di ortaggi e simili e loro combinazioni. It is also specified that the fibers of vegetable origin 4 can preferably be selected from corn fibers, wheat fibers, rice fibers, tubers and roots fibers, vegetable fibers and the like and combinations thereof.
Anche la presenza di fibre, oltre a conferire opportune propriet? organolettiche al prodotto alimentare 1 secondo il trovato, contribuir? ad un corretto bilanciamento dei nutrienti presenti nello stesso. Also the presence of fibers, in addition to conferring appropriate properties? organoleptic characteristics to the food product 1 according to the invention, will contribute to a correct balance of the nutrients present in it.
Va inoltre segnalato che l'olio di origine vegetale 5 potr? proficuamente comprendere almeno una sostanza scelta tra olio di girasole, olio di oliva, olio di lino, olio di canapa, olio di colza, olio di semi e simili. It should also be noted that the oil of vegetable origin 5 may profitably comprising at least one substance selected from sunflower oil, olive oil, linseed oil, hemp oil, rapeseed oil, seed oil and the like.
Ovviamente si potr? scegliere di utilizzare un olio 5 costituito anche da una miscela degli oli citati in precedenza, tra di loro o con altri oli differenti, a seconda delle specifiche esigenze di produzione ed a seconda delle propriet? organolettiche e nutrizionali che si intende attribuire al prodotto alimentare 1. Of course you can choose to use an oil 5 also consisting of a mixture of the oils mentioned above, with each other or with other different oils, according to the specific production requirements and according to the properties? organoleptic and nutritional characteristics that it is intended to attribute to the food product 1.
In relazione invece agli aromi ed insaporitori 6, questi potranno validamente comprendere almeno un derivato di una sostanza scelta tra curcuma, tartufo, paprika, pepe, rosmarino, origano, pomodoro, cipolla, aglio, origano, salvia, maggiorana, erba cipollina, fragola, limone, cioccolato, arancio, crema, vaniglia, frutta a guscio, ananas, cocco e simili. In relation instead to the aromas and flavor enhancers 6, these may validly include at least one derivative of a substance chosen from turmeric, truffle, paprika, pepper, rosemary, oregano, tomato, onion, garlic, oregano, sage, marjoram, chives, strawberry, lemon, chocolate, orange, cream, vanilla, nuts, pineapple, coconut and the like.
Con la definizione "derivato di una sostanza" si intendono estratti, essenze, conserve, concentrati, distillati e, in generale, qualsiasi prodotto derivante da una lavorazione alla quale ? sottoposta la materia prima aromatica o idonea ad insaporire il prodotto alimentare 1 secondo il trovato. The definition "derivative of a substance" means extracts, essences, preserves, concentrates, distillates and, in general, any product deriving from a process to which ? the aromatic raw material or suitable for flavoring the food product 1 according to the invention is subjected.
Il prodotto alimentare 1 secondo il trovato potr? convenientemente presentare una conformazione del tipo di un dischetto avente un peso approssimativo compreso tra 0,1 g e 5 g: in particolare si ? riscontrato che il singolo prodotto alimentare 1 sar? particolarmente interessante in una sua versione dal peso di 0,5 g. The food product 1 according to the invention can conveniently present a conformation of the type of a disk having an approximate weight between 0.1 g and 5 g: in particular yes? found that the single food product 1 will be? particularly interesting in its version weighing 0.5 g.
Il prodotto alimentare 1 secondo il trovato sar? confezionato in buste 7 e/o scatole (di qualsiasi forma) che conterranno un numero elevato di prodotti 1. The food product 1 according to the invention will be? packaged in envelopes 7 and/or boxes (of any shape) which will contain a large number of products 1.
Si specifica che tale prodotto alimentare 1 potr? inoltre essere declinato in versioni dolci o salate, in funzione delle specifiche esigenze e dell'apprezzamento dei consumatori. It is specified that this food product 1 may moreover, it can be declined in sweet or savory versions, according to the specific needs and appreciation of consumers.
Si riportano di seguito alcuni esempi di forme di realizzazione. Some examples of embodiments are given below.
Esempio 1. Example 1.
Il prodotto alimentare 1 secondo il trovato comprender?: The food product 1 according to the invention will comprise:
- derivato dell'uovo 2, pastorizzato, in percentuale compresa tra 85% e 90% in peso rispetto al peso totale (preferibilmente l'88% in peso), - egg derivative 2, pasteurized, in a percentage between 85% and 90% by weight with respect to the total weight (preferably 88% by weight),
- farine di origine vegetale 3 in percentuale compresa tra il 5% ed il 9% in peso rispetto al peso totale (preferibilmente il 7% in peso), - flours of vegetable origin 3 in a percentage between 5% and 9% by weight with respect to the total weight (preferably 7% by weight),
- fibre di origine vegetale 4 in percentuale compresa tra il 3% ed il 5% in peso rispetto al peso totale (preferibilmente il 4% in peso), - fibers of vegetable origin 4 in a percentage between 3% and 5% by weight with respect to the total weight (preferably 4% by weight),
- aromi ed insaporitori 6 in percentuale compresa tra lo 0,5% ed il 2% in peso rispetto al peso totale (preferibilmente il 1% in peso). Tali aromi ed insaporitori 6 saranno distribuiti solamente sulla superficie esterna del prodotto alimentare 1 e si tratter? di almeno un derivato di una sostanza scelta tra curcuma, tartufo, paprika, pepe, rosmarino, origano, pomodoro, cipolla, aglio, origano, salvia, maggiorana, erba cipollina e simili. - flavorings and flavor enhancers 6 in a percentage comprised between 0.5% and 2% by weight with respect to the total weight (preferably 1% by weight). These aromas and flavor enhancers 6 will be distributed only on the external surface of the food product 1 and will be of at least one derivative of a substance chosen from turmeric, truffle, paprika, pepper, rosemary, oregano, tomato, onion, garlic, oregano, sage, marjoram, chives and the like.
In questo primo esempio, il prodotto alimentare 1 secondo il trovato non comprende olio di origine vegetale 5. In this first example, the food product 1 according to the invention does not include vegetable oil 5.
Esempio 2. Example 2.
Il prodotto alimentare 1 secondo il trovato comprender?: The food product 1 according to the invention will comprise:
- derivato dell'uovo 2, pastorizzato, in percentuale compresa tra 45% e 55% in peso rispetto al peso totale (preferibilmente il 50% in peso), - egg derivative 2, pasteurized, in a percentage between 45% and 55% by weight with respect to the total weight (preferably 50% by weight),
- farine di origine vegetale 3 in percentuale compresa tra il 40% ed il 45% in peso rispetto al peso totale (preferibilmente il 42% in peso), - flours of vegetable origin 3 in a percentage between 40% and 45% by weight with respect to the total weight (preferably 42% by weight),
- fibre di origine vegetale 4 in percentuale compresa tra il 0,5% ed il 2% in peso rispetto al peso totale (preferibilmente l'1% in peso), - fibers of vegetable origin 4 in a percentage between 0.5% and 2% by weight with respect to the total weight (preferably 1% by weight),
- olio di origine vegetale 5 in percentuale compresa tra il 3% ed il 7% in peso rispetto al peso totale (preferibilmente il 5% in peso), - oil of vegetable origin 5 in a percentage between 3% and 7% by weight with respect to the total weight (preferably 5% by weight),
- aromi ed insaporitori 6 in percentuale compresa tra lo 1% ed il 3% in peso rispetto al peso totale (preferibilmente il 2% in peso). Tali aromi ed insaporitori 6 saranno distribuiti solamente sulla superficie esterna del prodotto alimentare 1 e si tratter? di almeno un derivato di una sostanza scelta tra curcuma, tartufo, paprika, pepe, rosmarino, origano, pomodoro, cipolla, aglio, origano, salvia, maggiorana, erba cipollina e simili. - flavorings and flavor enhancers 6 in a percentage comprised between 1% and 3% by weight with respect to the total weight (preferably 2% by weight). These aromas and flavor enhancers 6 will be distributed only on the external surface of the food product 1 and will be of at least one derivative of a substance chosen from turmeric, truffle, paprika, pepper, rosemary, oregano, tomato, onion, garlic, oregano, sage, marjoram, chives and the like.
Esempio 3. Example 3.
Il prodotto alimentare 1 secondo il trovato comprender?: The food product 1 according to the invention will comprise:
- derivato dell'uovo 2, pastorizzato, in percentuale compresa tra 85% e 90% in peso rispetto al peso totale (preferibilmente il 88% in peso), - egg derivative 2, pasteurized, in a percentage between 85% and 90% by weight with respect to the total weight (preferably 88% by weight),
- farine di origine vegetale 3 in percentuale compresa tra il 5% ed il 10% in peso rispetto al peso totale (preferibilmente il 7% in peso), - flours of vegetable origin 3 in a percentage between 5% and 10% by weight with respect to the total weight (preferably 7% by weight),
- fibre di origine vegetale 4 in percentuale compresa tra il 3% ed il 5% in peso rispetto al peso totale (preferibilmente il 4% in peso), - fibers of vegetable origin 4 in a percentage between 3% and 5% by weight with respect to the total weight (preferably 4% by weight),
- aromi ed insaporitori 6 in percentuale compresa tra lo 0,5% ed il 2% in peso rispetto al peso totale (preferibilmente l'1% in peso). Tali aromi ed insaporitori 6 saranno miscelati agli altri ingredienti in fase di preparazione del prodotto alimentare 1 e si tratter? di almeno un derivato di una sostanza scelta tra fragola, limone, cioccolato, arancio, crema, vaniglia, frutta a guscio, ananas, cocco e simili. - flavorings and flavor enhancers 6 in a percentage comprised between 0.5% and 2% by weight with respect to the total weight (preferably 1% by weight). These aromas and flavor enhancers 6 will be mixed with the other ingredients during the preparation stage of the food product 1 and will be of at least one derivative of a substance selected from strawberry, lemon, chocolate, orange, cream, vanilla, nuts, pineapple, coconut and the like.
In questo primo esempio, il prodotto alimentare 1 secondo il trovato non comprende olio di origine vegetale. In this first example, the food product 1 according to the invention does not include oil of vegetable origin.
Esempio 4. Example 4.
Il prodotto alimentare 1 secondo il trovato comprender?: The food product 1 according to the invention will comprise:
- derivato dell'uovo 2, pastorizzato, in percentuale compresa tra 45% e 55% in peso rispetto al peso totale (preferibilmente il 50% in peso), - egg derivative 2, pasteurized, in a percentage between 45% and 55% by weight with respect to the total weight (preferably 50% by weight),
- farine di origine vegetale 3 in percentuale compresa tra il 40% ed il 45% in peso rispetto al peso totale (preferibilmente il 42% in peso), - flours of vegetable origin 3 in a percentage between 40% and 45% by weight with respect to the total weight (preferably 42% by weight),
- fibre di origine vegetale 4 in percentuale compresa tra il 0,5% ed il 2% in peso rispetto al peso totale (preferibilmente l'1% in peso), - fibers of vegetable origin 4 in a percentage between 0.5% and 2% by weight with respect to the total weight (preferably 1% by weight),
- olio di origine vegetale 5 in percentuale compresa tra il 3% ed il 7% in peso rispetto al peso totale (preferibilmente il 5% in peso), - oil of vegetable origin 5 in a percentage between 3% and 7% by weight with respect to the total weight (preferably 5% by weight),
- aromi ed insaporitori 6 in percentuale compresa tra lo 1% ed il 3% in peso rispetto al peso totale (preferibilmente il 2% in peso). Tali aromi ed insaporitori 6 saranno miscelati agli altri ingredienti in fase di preparazione del prodotto alimentare 1 e si tratter? di almeno un derivato di una sostanza scelta tra fragola, limone, cioccolato, arancio, crema, vaniglia, frutta a guscio, ananas, cocco e simili. - flavorings and flavor enhancers 6 in a percentage comprised between 1% and 3% by weight with respect to the total weight (preferably 2% by weight). These aromas and flavor enhancers 6 will be mixed with the other ingredients during the preparation stage of the food product 1 and will be of at least one derivative of a substance selected from strawberry, lemon, chocolate, orange, cream, vanilla, nuts, pineapple, coconut and the like.
Il presente trovato estende la propria tutela anche ad un procedimento per la realizzazione del prodotto alimentare 1 del tipo di uno snack costituito da una pluralit? di fasi consecutive. Nel corso di una prima fase (A) sar? necessario miscelare un derivato dell'uovo 2 pastorizzato (in percentuale compresa tra 40% e 95% in peso rispetto al peso totale), farine di origine vegetale 3 (in percentuale compresa tra il 2% ed il 50% in peso rispetto al peso totale), fibre di origine vegetale 4 (in percentuale compresa tra il 0,5% ed il 9% in peso rispetto al peso totale), olio di origine vegetale 5 (in percentuale inferiore al 10% in peso rispetto al peso totale) ed aromi ed insaporitori 6 (in percentuale inferiore al 5% in peso rispetto al peso totale). In una successiva fase (B) si proceder? a distribuire la miscela entro stampi di dimensioni predefinite. La miscela, nel corso di questa fase (B), dovr? presentare un contenuto di umidit? compreso tra il 40% ed il 90%. The present invention also extends its protection to a process for making the food product 1 of the type of snack consisting of a plurality of snacks. of consecutive phases. During a first phase (A) sar? necessary to mix a pasteurized egg derivative 2 (in a percentage between 40% and 95% by weight with respect to the total weight), flours of vegetable origin 3 (in a percentage between 2% and 50% by weight with respect to the total weight ), fibers of vegetable origin 4 (in a percentage between 0.5% and 9% by weight with respect to the total weight), oil of vegetable origin 5 (in a percentage lower than 10% by weight with respect to the total weight) and flavorings and flavor enhancers 6 (in a percentage of less than 5% by weight with respect to the total weight). In a subsequent phase (B) will we proceed? to distribute the mixture into molds of predefined dimensions. During this phase (B), the mixture must present a moisture content? between 40% and 90%.
A questo punto, si avvier? una successiva fase (C), nel corso della quale si dovr? sottoporre la miscela, distribuita negli stampi, ad una operazione di cottura a microonde con una potenza radiante compresa tra 250 W e 1500 W (preferibilmente tra i 500 W ed i 900 W) per un tempo compreso tra 5 secondi e 500 secondi (preferibilmente tra i 20 s ed i 300 s) fino all'ottenimento di prodotti alimentari con un contenuto di umidit? compreso tra 1% e 10% (preferibilmente tra il 2% e l'8%). At this point, will it start? a subsequent phase (C), during which you will have to? submit the mixture, distributed in the molds, to a microwave cooking operation with a radiant power between 250 W and 1500 W (preferably between 500 W and 900 W) for a time between 5 seconds and 500 seconds (preferably between 20 s and 300 s) until obtaining food products with a humidity content of between 1% and 10% (preferably between 2% and 8%).
Si specifica che ? prevista anche una fase aggiuntiva di additivazione di aromi ed insaporitori 6 sulla superficie esterna del prodotto alimentare 1, al termine della fase di cottura. Is it specified that ? also provided is an additional step of adding aromas and flavor enhancers 6 to the outer surface of the food product 1, at the end of the cooking step.
Una volta che il prodotto alimentare 1 sar? pronto, sar? possibile confezionarlo, secondo modalit? del tutto conformi a quelle gi? in uso per altri snack di tipo noto (quindi potr? essere imbustato, inscatolato utilizzando confezioni con formati standard o specificamente realizzati). Once the food product 1 will be? ready, will I be? can it be packaged, according to methods? entirely compliant with those already? used for other known types of snacks (therefore it can be bagged, boxed using packages with standard or specifically made formats).
Vantaggiosamente il presente trovato risolve i problemi esposti in precedenza, proponendo un prodotto alimentare 1 del tipo di uno snack che ha una formula bilanciata da un punto di vista nutrizionale. Advantageously, the present invention solves the problems set forth above, proposing a food product 1 of the type of snack which has a balanced formula from a nutritional point of view.
Convenientemente il prodotto alimentare 1 secondo il trovato presenta un buon contenuto proteico e quindi ? adatto anche a sportivi ed individui sottoposti a particolari regimi alimentari. Conveniently, the food product 1 according to the invention has a good protein content and therefore also suitable for sportsmen and individuals subject to particular diets.
Favorevolmente il prodotto alimentare 1 secondo il trovato ? idoneo ad essere realizzato in forma dolce o salata. Does the food product 1 according to the invention favorably? suitable to be made in sweet or savory form.
Validamente il prodotto alimentare 1 ? di relativamente semplice realizzazione pratica e presenta costi contenuti: tali caratteristiche rendono il prodotto alimentare 1 secondo l'invenzione una innovazione di sicura applicazione. Is the food product 1 valid? of relatively simple practical realization and has contained costs: these characteristics make the food product 1 according to the invention an innovation of safe application.
Il trovato, cos? concepito, ? suscettibile di numerose modifiche e varianti tutte rientranti nell?ambito del concetto inventivo; inoltre, tutti i dettagli potranno essere sostituiti da altri elementi tecnicamente equivalenti. The found, what? conceived, ? susceptible to numerous modifications and variations, all of which are within the scope of the inventive concept; furthermore, all the details may be replaced by other technically equivalent elements.
Negli esempi di realizzazione illustrati singole caratteristiche, riportate in relazione a specifici esempi, potranno essere in realt? intercambiate con altre diverse caratteristiche, esistenti in altri esempi di realizzazione. In the examples of embodiment illustrated, single characteristics, reported in relation to specific examples, could actually be? interchanged with other different characteristics, existing in other embodiments.
In pratica i materiali impiegati, nonch? le dimensioni, potranno essere qualsiasi secondo le esigenze e lo stato della tecnica. In practice, the materials used, as well as? the dimensions may be any according to the requirements and the state of the art.
Claims (10)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT102020000017272A IT202000017272A1 (en) | 2020-07-16 | 2020-07-16 | FOOD PRODUCT OF THE TYPE OF A SNACK |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT102020000017272A IT202000017272A1 (en) | 2020-07-16 | 2020-07-16 | FOOD PRODUCT OF THE TYPE OF A SNACK |
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| IT202000017272A1 true IT202000017272A1 (en) | 2022-01-16 |
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| IT102020000017272A IT202000017272A1 (en) | 2020-07-16 | 2020-07-16 | FOOD PRODUCT OF THE TYPE OF A SNACK |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100215826A1 (en) * | 2009-02-26 | 2010-08-26 | Frito-Lay Trading Company Gmbh | Snack Cracker and Method for Making Same |
| US20140212453A1 (en) * | 2013-01-28 | 2014-07-31 | Alice Chang | Snack system, including interior filing of ingredient, outer coating of ingredient, addition of ingredient, and formation of snack roll |
| WO2014143328A1 (en) * | 2013-03-14 | 2014-09-18 | Empire Technology Development Llc | Food products containing coffee cherry particulates |
| EP2915435A1 (en) * | 2014-03-04 | 2015-09-09 | Intersnack Group GmbH & Co. KG | Method for preparing flavoured dry roasted nut products, and snack food products derived therefrom |
| GB2576357A (en) * | 2018-08-16 | 2020-02-19 | Logi Food Tech Ltd | Baked crisp product for human consumption |
-
2020
- 2020-07-16 IT IT102020000017272A patent/IT202000017272A1/en unknown
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100215826A1 (en) * | 2009-02-26 | 2010-08-26 | Frito-Lay Trading Company Gmbh | Snack Cracker and Method for Making Same |
| US20140212453A1 (en) * | 2013-01-28 | 2014-07-31 | Alice Chang | Snack system, including interior filing of ingredient, outer coating of ingredient, addition of ingredient, and formation of snack roll |
| WO2014143328A1 (en) * | 2013-03-14 | 2014-09-18 | Empire Technology Development Llc | Food products containing coffee cherry particulates |
| EP2915435A1 (en) * | 2014-03-04 | 2015-09-09 | Intersnack Group GmbH & Co. KG | Method for preparing flavoured dry roasted nut products, and snack food products derived therefrom |
| GB2576357A (en) * | 2018-08-16 | 2020-02-19 | Logi Food Tech Ltd | Baked crisp product for human consumption |
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