IT202100016679A1 - Procedure for making a food based on a vegetable lattice and vegetable lattice of an improved type - Google Patents

Description

DESCRIPTION OF THE INVENTION WITH THE TITLE:

?Procedure for the production of a food based on a Vegetable Lattice and an improved Vegetable Lattice?.

BACKGROUND OF THE INVENTION.

[001] This Invention takes shape within the processing techniques of vegetable raw materials in order to create products, more or less specific, equipped with innovative and peculiar characteristics in terms of quality, genuineness? and the absence of synthetic preservatives and/or flavoring substances.

[002] In particular, said Invention is revealed in the procedures for the creation of an innovative basic vegetable substance called from now on ?Vegetable Lattice?, through the implementation of exclusive mechanical and physical treatments.

[003] The basic vegetable substance, i.e. the Vegetable Lattice created according to the procedure of the Invention, constitutes an optimal element for the creation of a wide range of foods, both ready to consume - for example snacks and snacks that can be purchased in shops detail - and can be further processed by the gastronomy industry, therefore in the form of a semi-finished raw material.

STATE OF ART.

[004] The production and marketing of specific food products for certain categories of consumers represents for the food market of the last decade an epochal change in the production paradigm, especially in the research and definition of new raw material processing procedures .

[005] And? known that the food market is converging towards organic and sustainable products; in the food supply chains, attention to quality? of the processed material is a decisive and strategic factor. Farms therefore represent the crucial sources of production of the aforementioned raw material, as the consumption of vegetable products ? always considered of choice to help maintain a good balance in the health of the human body.

[006] Another substantial factor? the reduction of food waste, a factor which is of great importance even when ? the product itself, taken from the farm, not to satisfy some formal and/or substantial requirements necessary to start the same process of retail sale.

[007] The vegetable raw material can, in fact, present defects in shape and appearance, as well as unwanted alterations due to more? factors, for example:

the. mechanical damage, crushing, abrasion, ii. soiling,

iii. bug bites,

iv. stains due to the action of sunlight or wind,

v. size unattractive by the market,

you. incorrect maturation,

vii. collection of the product outside the normal cycle times,

viii. quantity? inconsistent with distribution logistics.

[008] In most cases, the food products affected by the alterations listed above are not marketed to the final customer, even though they maintain a high level of their nutritional characteristics; the effect of these problems is therefore also reflected from an economic point of view with a significant depreciation of the raw material and a loss of money for the agricultural entrepreneur.

[009] Has the food products market considered all of this as an opportunity? and a challenge for improvement, creating a series of foods starting from that raw material classified as ?waste?.

[010] One of the most common working procedures? known in the state of the art for the treatment of this vegetable raw material classified as waste? and instead reused to produce food products - ? dehydration. Dehydration allows you to extract water by substantially changing the shape of the raw material, reducing it to a workable dry substance, which can also be re-assembled in another form, with the possibility of to be supplemented in most cases with additional nutrients and/or food ingredients.

[011] In patent EP0510422A1, for example, a recipe is disclosed for the preparation of a meat-based food mixed with a dehydrated vegetable pulp, such as to give the aforesaid food specific consistency characteristics.

[012] To date, products based only on dehydrated vegetables are more? common on the market are, by way of example, those consisting of nuts, oilseeds, dried fruit:

? https://melinda.it/melinda-si-trasforma-tantiprodotti-con-le-mele-nel-cuore/

? https://www.noberasco.it/it-IT-it/products/Veg-Crock-Barbabietole-15g_257465.aspx

? https://www.nestlecereals.com/global/en/brands/products/fitnessrdark-chocolate-breakfast-cereal-bar

? https://www.grancereale.it/prodotti/barrettafrutta-secca-cioccolato-fondente-mirtillirossi/

[013] Not infrequently, cereals are added to the recipe of dehydrated vegetable-based products, in order to obtain that peculiar crunchiness and friability. which makes the finished product pleasant for consumption.

[014] The friability requirements? and crunchiness are of primary importance, as they can confirm the market success of a product compared to another, for example, with a different consistency and not easily chewable. In the State of the Art, each company in the food sector seeks, for its own recipe, a particular and unique balance between palatability, crunchiness and friability.

[015] Freeze-drying, or freeze-drying, is also? a water removal process applicable to a vegetable raw material for the production of food products. The main advantage in using this technique? constituted by the absence of volume reduction of the raw material, however there are obvious limitations of this technique, mainly expressed by two factors: the high industrial cost in implementing this procedure and a process which leads the raw material to be extremely pulverizable, therefore devoid of crunchiness.

[016] The addition of cereals - therefore of starches? to integrate the dehydrated or freeze-dried vegetable raw material, ? one of the best solutions adopted to mitigate the lack of crunchiness and palatability requirements, however it can? generate a rejection by the customer, as the frequency of food intolerances and allergies ? in clear increase in the population due to wrong food habits continued for long periods.

[017] For these reasons, the latest trend in food production technology? that of replacing the addition of cereals with the addition of legumes, or other similar solutions, which make it possible to make the finished product palatable from a smaller audience. wide possible audience of consumers.

[018] And? evident, as disclosed above, that the ideal target for the production of dehydrated and/or freeze-dried food products is to be identified by the possibility? to reuse 100% of the vegetable waste product and obtain the crunchiness and friability requirements? without the addition of further ingredients, such as cereals or legumes: moreover, the procedure for obtaining these characteristics should be convenient for the food industry and should allow for the conception of a multiplicity of? of products with different tastes.

[019] Purpose of the present invention ? therefore that of devising a peculiar procedure for the production of a semi-finished food product starting from the use of vegetable fibres, even when classified as waste, endowed with crunchiness and friability? even without subsequent integration with cereals and/or legumes, such as to act as a starting ingredient for the formulation of further recipes, such as for example those of snacks, bars, cakes, crackers, etc.

[020] Further purpose of the present invention? that of simplifying and making this innovative and peculiar production process economical for the food industry.

SUMMARY OF THE INVENTION.

[021] The invention discloses a series of treatments of a physical and non-chemical nature, also consisting of thermal and hydration/dehydration cycles; these cycles, applied to a vegetable product, make it possible to produce a semi-finished product called a vegetable lattice whose characteristics are of choice for the production of various food recipes and product ideas.

[022] According to the process resulting from the idea of the invention, some basic recipes of food products are therefore devised, the characteristics of which allow the achievement of the quality standards required by the food industry with evident advantages in the production processes and in the quality of the products. of the final product.

DESCRIPTION OF THE INVENTION.

[023] The description of the various embodiments of the present invention? disclosed herein for illustrative purposes and is not intended to be entirely exhaustive or limited to the embodiment described herein. Furthermore, all possible modifications of an obvious nature to the Invention and its field of application implemented by experts in the sector do not limit the terms of protection of the Patent itself.

[024] The table of drawings is integrated into the documentation of this application for the purpose of exemplifying the characteristics of the invention, also highlighting variations in the application described therein; In the case:

? Fig1 which reveals a detail of the phase of the drying process resulting from the idea of the Invention,

? Fig2, in which a further detail of the phase of the drying process resulting from the idea of the Invention is revealed,

? the Fig3, in which ? unveiled the appearance of the Vegetable Lattice resulting from the idea of the Invention.

[025] Do the temperature, length, pressure parameters in this Description comply with the International System of Units? of Measure (S.I.)

[026] According to the procedure resulting from the idea of the Invention, a vegetable raw material is chosen from which the Vegetable Lattice is to be obtained. The range of foods that can be used? extremely broad and limited only by the characteristics of the finished product to be produced. In the text of this DESCRIPTION of the Invention, raw materials such as Cauliflower, Broccoli and fruit such as Peach and Apple, also mixed together, will be disclosed by way of example.

[027] Are these vegetable raw materials constituted on average by 20% of soluble fiber? such as pectin, galactomannans, mucilages and gums? and 80% insoluble fibers, - such as cellulose, hemicellulose and lignin. Obviously these percentages can vary depending on the nature of the raw material.

[028] According to the idea of the invention, procedures are implemented whereby the ratio between soluble fiber and insoluble fiber, which we will call Fs, is modified as much as possible. possible around the value 0.15, or:

quantity of Soluble Fiber/Quantit? of Insoluble Fiber = Fs ~ 0.15

[029] When the ratio of soluble fiber to insoluble fiber comes to be close to the value 0.15, the raw material will prepare? to the formation of an excellent precursor of the ideal Vegetal Lattice.

[030] According to the procedure resulting from the idea of the Invention, the vegetable raw material is subjected to a first processing phase (PHASE 1) represented by cleaning and cutting into cubes of dimensions ranging from 2mm x 2mm x 2mm to 7mm x 7mm x 7mm, preferably from 3mm x 3mm x 3mm to 5mm x 5mm x 5mm. A washing process follows and a subsequent centrifugation in order to remove the water. What is the raw material? worked takes the name of ?chicca?.

[031] According to the procedure resulting from the idea of the Invention, the sweets are subjected to a second processing phase (PHASE 2) represented by a heat treatment in boiling water or steam at 100 degrees centigrade for a period of time that can vary from 2 minutes to 7 minutes. The duration of this treatment has two purposes: the first? to effectively stretch and stretch the insoluble fibers, thus creating? the assumptions of the formation of the Vegetal Network; The second one ? the variation of the ratio between soluble and insoluble fibers (Fs) around the optimal value of 0.15.

[032] And? during the second phase of processing, in fact, what can be done? intervene effectively to control the Fs parameter. Furthermore, during said processing step, those further ingredients necessary for the formulation of a specific recipe of a finished food product can be added; this technique will come revealed in the following chapters. This addition is therefore necessary if the final product you want to produce? a specific product: if you want to produce only the Vegetable Lattice according to the idea of the Invention, it will not come? introduced no further ingredients.

[033] According to the procedure resulting from the idea of the Invention, once the Fs ratio is ? stabilized the pi? possible in? around 0.15, ? It is possible to start the gems in the third phase of processing (PHASE 3) implemented through cooking in a convection oven at a temperature between 140 degrees Celsius and 160 degrees Celsius for a time between 20 minutes and 40 minutes . The goodies are prepared in micro-perforated containers, for example with average openings of 2mm in diameter. The variation of the parameters of the temperature and of the treatment time is determined according to the variety? of the gem and the desired final product.

[034] According to the procedure resulting from the idea of the Invention in the third processing phase, through the heat treatment, the Maillard reaction is triggered, i.e. a reaction between sugars and proteins, which allows the toasting of the beans. The roasting does s? that a portion of soluble particles crystallize on the insoluble fibers, becoming insoluble too; this reaction acts as a mutual welding for the insoluble fibers, giving the sweets a typical crunchiness and a peculiar aroma.

[035] According to the procedure resulting from the idea of the Invention, the grains are extracted from the containers and subjected to the fourth processing stage (PHASE 4) consisting of their cooling at ambient temperature, preferably under an extractor hood.

[036] According to the procedure resulting from the idea of the invention, the cooled grains are sent to the fifth processing phase (PHASE 5) consisting of treatment in a dryer. This procedure is suitably perfected by the idea of the Invention with respect to the procedures already notes in the State of the Art, so that? the Vegetal Network can be formed with the desired characteristics.

[037] According to the procedure resulting from the idea of the invention, the temperature in the dryer is regulated in the range between 40 degrees centigrade and 48 degrees centigrade. Drying is carried out in a controlled atmosphere processing chamber, not communicating with the outside, so the dehumidified air generated is loaded with humidity of the sweets to then be dehumidified again by the cold condenser, then restarts the cycle of dehumidification of the sweets, without contamination with the external atmosphere.

[038] The goodies are arranged in closed and micro-perforated containers [Fig1(11)], of variable dimensions, and the flow of dehumidified air ? of an ascending type [Fig1(10)] in such a way as to lap the containers from the bottom upwards, and therefore the goodies contained in them. This peculiarity allows the gems, during the drying process, to reduce the tendency to implosion and collapse due to the disappearance of the water contained in them. The ascending airflow maintains the geometry of the sweets and resists crushing.

[039] The drying process according to the idea of the Invention therefore creates a large presence of intercommunicating air pockets inside the grain, i.e. those micro-chambers delimited by the intertwining of insoluble fibers connected to each other, i.e. what? which is defined as the Vegetable Lattice which is the object of the process resulting from the Invention.

[040] Furthermore, according to the procedure resulting from the idea of the invention, during the drying process the soluble fibers are deposited on the insoluble ones because deprived of the water, generating a sort of reciprocal welding of the latter. The drying process is then stopped once an average moisture content has been reached. in the sweets less than 6%, a value that does not allow the formation of molds and the proliferation of bacteria on the vegetable matter.

[041] According to the procedure resulting from the idea of the invention, the air flow for the dehumidification of the sweets is also modified in order to avoid humidity gradients. generally present in one-way air flows. The ascending flow of dehumidified air is alternated with a descending flow [Fig2(20)] according to a time ratio of 15 minutes / 5 minutes. The ascending dehumidified air circulates for approximately 15 minutes while the descending air circulates for approximately 5 minutes. The timing of this alternation can be conveniently modified if necessary to optimize the process of reducing the thermal gradient, while maintaining a clear prevalence of the thermal activity. of drying with ascending air, for the reasons resulting from the idea of the Invention listed in paragraphs 038 and 039. Furthermore, the flow of dehumidified air can conveniently vary the speed? inside the dryer to optimize the dehumidification process of the goodies.

[042] Furthermore, according to the procedure resulting from the idea of the Invention, the presence of closed and micro-perforated containers limits, in the dehumidified air current, the transport of that fraction of micro particles of Vegetable Lattice separated from the structure of the same Lattice, particles which could break the structure of the other adjacent plant lattices due to mechanical impact.

[043] According to a further embodiment of the Invention ? It is possible to foresee a rotation of the micro-perforated containers if it is not possible to generate the ascending / descending alternation of the dehumidified air flow. This rotation makes it possible to cyclically place all the containers at the same dehumidification efficiency: in fact, in the absence of rotation, the container placed more? away from the source of dehumidified air will come? lapped by a flow of air already? partially loaded with? humidity? taken from the goodies of the container placed more? near said air source. The integration of the two drying techniques, i.e. inversion of the flows of dehumidified air and rotation of the micro-perforated containers, can also represent, when technically feasible, a possibility? in view of the overall optimization of this process.

[044] The final result of the process resulting from the present invention? a semi-finished product of vegetable origin called Reticolo Vegetale, extremely light and dehydrated, characterized by a large volume because? made up of semi-open and intercommunicating alveoli [Fig3(30)(31)(32)(33)], empty, formed by the interweaving and welding of insoluble vegetable fibres, with an average humidity content? less than 6% and with an average mass/volume ratio between 30 gr/dm<3 > and 65 gr/dm<3>, preferably 45 gr/dm<3>. The Vegetable Lattice is intrinsically endowed with a great crunchiness and friability. and therefore lends itself to the preparation of a large number of food products through additional processes and specific recipes. AND? it also has a very long shelf life.

[045] The presence of empty alveoli allows the Vegetable Lattice resulting from the present Invention to be able to absorb a great multitude of food ingredients inside itself, therefore to adapt to the multiplicity of food ingredients. of food recipes on the market today.

[046] According to the idea of the Invention ? It is therefore possible to outline some peculiar basic recipes of finished food products using the previously disclosed Vegetable Lattice, recipes formulated by modulating both the ingredients and the manufacturing processes of the Lattice itself. From these basic recipes ? Is it possible to develop a large variety? of further formulations of finished products by adding further ingredients ready for consumption, therefore? the aforementioned basic recipes will be claimed as unique and peculiar, as well as conceptually linked to the idea of the Invention.

[047] With reference to what is disclosed in chapter 046, three basic recipes are devised:

1. a basic recipe with the Vegetable Lattice that uses only Cauliflower as raw material, 2. a basic recipe with the Lattice that uses Cauliflower as raw material, subsequently mixed with steamed chickpeas,

3. a basic recipe with the Reticolo that uses Cauliflower as raw material, subsequently mixed with Chocolate.

[048] Below is an example of a recipe for a finished product that can be used as a semi-finished product by the food industry by using basic recipe number 1:

a) the Cauliflower is treated according to the procedure of PHASE 1, PHASE 2, PHASE 3, PHASE 4,

b) the grains are sent to PHASE 5 of the process of the present invention for a treatment time comprised between 24 and 48 hours, and interrupted when the humidity content? total of the Vegetal Reticulum is less than 6%,

c) the product cos? finished is packaged.

[049] This formulation of the recipe lends itself to being used to create a semi-finished product of the Vegetable Lattice which can be used in further processing and uses in the food sector, as it has a neutral flavour, excellent crunchiness and excellent friability.

[050] Below is an example of a recipe for a finished product using basic recipe number 2:

a) the Cauliflower is treated according to the procedure of STEP 1 and STEP 2 of the present Invention,

b) previously blended steamed chickpeas are added to the Cauliflower grains, in order to obtain a mixture consisting of 80% of the weight in grains and 20% of the weight in chickpeas,

c) the mixture is sent to the process of PHASE 3 and PHASE 4 of the present Invention,

d) the mixture is placed in micro-perforated containers and started for the process in the dryer of PHASE 5 of the present invention for a treatment time between 24 and 48 hours, and interrupted when the humidity content? total of the Vegetal Network formed is less than 6%,

e) the product cos? finished is packaged.

[051] Below is an example of a recipe for a finished product using basic recipe number 3:

a) the Cauliflower is treated according to the procedure of PHASE 1, PHASE 2, PHASE 3 and PHASE 4,

b) the grains are sent to PHASE 5 of the process of the present invention for a treatment time comprised between 24 and 48 hours, and interrupted when the humidity content? total of the Vegetal Reticulum is less than 6%,

c) the Cauliflower Vegetable Lattice is mixed with dark chocolate or white chocolate,

d) the amalgam between the vegetable lattice and the chocolate is placed and pressed into molds and/or molds and suitably cooled in a cooling cabinet, until it reaches a temperature of 15 degrees and a humidity subsidiary less than 55%,

e) the product cos? finished is packaged.

[052] According to the idea of the Invention, the raw material for the creation of the Vegetable Lattice can be conveniently chosen from a few types of fruit; by way of example we mention Apple and Peach, with possible reciprocal integrations of vegetables and fruit, for example:

1. Broccoli White Melon,

2. Cauliflower Carrot Peach,

3. Broccoli Apple.

APPLICATIONS ACCORDING TO THE IDEA OF THE INVENTION.

[053] The vegetable lattice resulting from the process of the present invention has as its field of application the entire set of food recipes in which a vegetable fiber is to be used.

ADVANTAGES OF THE INVENTION.

[054] The main advantages of the process resulting from the idea of the Invention are so summarized:

the. the Vegetal Lattice constitutes a neutral base support for the creation of a large quantity of of food recipes, both exclusively vegetable or even with the integration of other foods, capable of giving a marked crunchiness and friability? to the finished product, ii. the Vegetable Reticle avoids the addition of starches in the recipe of the finished product in order to give crunchiness and friability, however it allows their integration in case of specific formulations,

iii. the Vegetal Lattice does not require the addition of synthetic chemical substances, as its main characteristics are determined exclusively by specific physical/mechanical procedures,

iv. the Vegetable Reticulum has a very long shelf life,

v. the Vegetable Reticulum contributes to the reuse of a vegetable raw material classified by the food industry as waste, thus contributing to a lower environmental impact and a better management of raw materials.

REFERENCE DOCUMENTS.

? EP0510422A1,

? https://www.noberasco.it/it-IT-it/products/Veg-Crock-Barbabietole-15g_257465.aspx https://melinda.it/melinda-si-trasforma-tantiprodotti-con-le-mele-nel -Heart/

? https://www.nestlecereals.com/global/en/brands/products/fitnessrdark-chocolate-breakfast-cereal-bar

? https://www.grancereale.it/prodotti/barrettafrutta-secca-cioccolato-fondente-mirtilli-rossi/

Claims (9)

CLAIMS. 1) Process for the production of a dehydrated food obtainable from a vegetable raw material, with crunchiness and friability characteristics, usable as a semi-finished neutral raw material and/or as an ingredient of a specific food recipe, called Vegetable Reticle, in which: the. a vegetable raw material is sent to a process of cleaning, washing and cutting into cubes of variable dimensions from 2mm x 2mm x 2mm to 7mm x 7mm x 7mm, preferably from 3mm x 3mm x 3mm to 5mm x 5mm x 5mm, ii. the vegetable raw material is centrifuged, iii. the vegetable raw material is subjected to a heat treatment in boiling water, or steam, at 100 degrees centigrade so that? the ratio of soluble fibers and insoluble fibers is modified as much as possible? close to 0.15 as possible and the insoluble fibers are stretched and stretched, iv. the vegetable raw material is placed in a closed and micro-perforated container, v. the vegetable raw material is subjected to cooking in a convection oven at a temperature between 140 degrees centigrade and 160 degrees centigrade, for a time between 20 minutes and 40 minutes, so that the Maillard reaction can crystallize and adhere soluble fibers to insoluble ones, you. the vegetable raw material is extracted from the micro-perforated containers and subjected to a cooling process at room temperature, preferably under an extractor hood, vii. the vegetable raw material is placed in a closed and micro-perforated container, viii. the vegetable raw material placed in the closed and micro-perforated container is subjected to a drying treatment using dehumidified air at a temperature between 40 degrees centigrade and 48 degrees centigrade, in a closed environment and not communicating with the outside, with an alternating ascending / descending flow of the dehumidified air, according to a ratio of times between treatment with ascending dehumidified air and descending dehumidified air of 15 minutes / 5 minutes, ix. the drying process is stopped when the average moisture content? in the vegetable raw material ? less than 6%, such as to allow the aforesaid material to transform into a vegetable lattice. 2) Procedure of Claim 1 in which the alternating ascending / descending flow of the dehumidified air is replaced by a cyclical rotation system of the positions of the micro-perforated containers in which: the. the flow of that air ? exclusively ascent, ii. the micro-perforated container positioned pi? away from the source of the flow of dehumidified air, it takes the place of the one positioned more? near the dehumidified air source. 3) Procedure of Claim 1 in which the speed? of the dehumidified air inside the closed chamber of the dryer ? variable. 4) Procedure of Claim 1 in which the drying process uses a mixture of the techniques of alternating ascending / descending flow of the dehumidified air and the cyclical rotation of the micro-perforated containers. 5) Vegetable lattice of Claim 1, consisting of a weave of dehydrated insoluble vegetable fibers with a percentage of humidity less than 6%, welded together, covered with crystallized soluble fibres, such as to form a multitude of intercommunicating alveoli, with an average mass/volume ratio between 30 g/dm<3 >and 65 g/dm< 3>, preferably 45 g/dm<3>. 6) Vegetable lattice of Claim 5 in which the raw material ? made up of vegetables or fruit, or a mix of fruit and vegetables. 7) Food recipe based on a Vegetable Lattice of Claim 5 in which: the. the raw material constituting the Vegetal Lattice ? a cauliflower, ii. the drying treatment is interrupted when the humidity content? total of the Vegetal Reticulum is less than 6%. 8) Food recipe based on a Vegetable Lattice of Claim 5 in which: the. the raw material constituting the Vegetal Lattice ? a cauliflower, ii. the cauliflower vegetable lattice is further mixed with dark chocolate or white chocolate, previously tempered. 9) Food recipe based on a Vegetable Lattice of Claim 5 in which: the. the raw material constituting the Vegetal Lattice ? a cauliflower, ii. the Cauliflower vegetable lattice is further mixed with steamed chickpea pulp.