MX2007016061A - Gelatinous protein foodstuff and process for its preparation - Google Patents

Abstract

Gelatinous protein foodstuff and process for its preparation, comprising water, canesugar, glucose, a protein element, xanthan gum, linseed fibre, vitamins, citrus seed extract, citric acid, malic acid, bifidus and lactobacilli, colouring agent and essence. This product improves human digestion and maximizes utilization of the ingested foodstuff. It permits the restoration of the intestinal flora, improves digestive function and activates the immune system when ingested regularly and continuously.

Description

PROTEIN GELATINOUS FOOD AND ITS PROCESS OF ELABORATION FIELD OF THE INVENTION The present invention has its field of application in the chemical area since it provides a process for obtaining a protein gel that, due to its novel characteristics, makes it superior to those found in the State of the Art. OBJECT OF THE INVENTION The object of the present invention is to produce a product that allows the combined action of Bifidae and Lactobacilli, probiotics, in a viable medium consisting of a vitaminized protein gel, to improve human digestion and maximize the use of food ingested This product can be considered a bio-digestive. BACKGROUND The term Probiotic was used for the first time in 1965 by Lilly Stillwell to describe that substance secreted by a microorganism that stimulates the growth of another in opposite position with the term Antibiotic, so that a microorganism can perform this function must comply with the postulates of Huchetson; be a normal inhabitant of the intestine, have a short time of reproduction, be able to produce antimicrobial compounds and be stable during a production, commercialization and distribution process until they reach the human intestine that will consume them. The probiotic microorganisms must be able not only to survive the passage in the digestive system, but also to proliferate in the intestine, that is to resist the gastric juices and to grow in the presence of bile in the existing conditions in the intestine or to be consumed in foods that serve as a vehicle that allows them to survive the passage through the digestive system and the exposure of bile, are Gram-positive bacteria and are classified mainly in two classes. Bifid bacteria and Lactobacillus. Bifidae and lactobacilli have not been included in any type of gel, however the present innovation generates a protein base in gel that also provides the necessary amount of carbohydrates and fats that allow the preservation and maintenance of probiotics until reaching the intestine of whom consume it. It has been possible to obtain a gel product that preserves bifid and lactobacilli through a strictly indicated process. Therefore, the gel and the process for obtaining it are requested. US Pat. No. 5,633,030 protects compositions of gelatinous agents containing xanthan and at least one polysaccharide selected from guar, depolymerized galactomannan and mixtures. The compositions can be used in edible products and methods for producing it and other gelatinous products. It protects an edible gel with a melting point between 0 and 45 ° C, consisting of a composition of gelatinous agents, essentially xanthan and depolymerized guar. Its composition does not allow the viability and maintenance of probiotics since in order to keep them alive until ingestion, it is necessary to provide a simple carbohydrate and protein of which the product protected by said patent lacks. In addition, the range of temperatures requested by this patent prevents the protein from being solubilized with the edible gel that they protect in this patent. Patent JP204350679 protects an edible gel based on gums devoid of proteins and simple carbohydrates with excellent block forming properties with excellent water retention that allow a low adhesiveness in the oral cavity at the time of chewing, ignoring all the digestive function in the stomach and the splitting in the capillary hair of the intestine for absorption by the human body. These patents differ from the one requested because they are not viable means of Probiotic sustainability since they do not have the protein base plus the simple carbohydrates needed to keep them alive until their life in the intestine begins to decay.

DETAILED DESCRIPTION OF THE INVENTION The characteristic details of this novel process are clearly shown in the following description and in the accompanying drawings, as well as an illustration of that and following the same reference signs to indicate the figure (s) shown (s). Figure 1 is a diagram of the process for obtaining the protein gel of the present invention. A protein gel composed of 1,976 - 2,964 liters of water, 703,375 - 951,625 g of cane sugar, 1015.83 - 1422,167 g of glucose in liquid state, 195.5 - 264.5 g of protein element, 41.85 - 51.15 g of Xanthan gum, 1 12 - 168 g of flaxseed fiber, 30 - 35 g of vitamins, 1 g of citrus seed extract, 44.62 - 60.37 g of citric acid, 9-1 g of millic acid, 4.875 - 5.850 g of bifid, 1.625 - 1,950 g of lactobacilli, 3,325 -3,675 ml of dye and 9 - 10 g of essence. The protein element is a mixture of glycerin in 30%, proline in 14%, hydroxyproline in 8%, other amino acids in 45%, water in 1.2% and mineral salts in 1.8%. The last two must not contain fat or carbohydrates. Flaxseed fiber is composed of 40.9% polyunsaturated fats containing alfalinoleic acid, protein of vegetable origin by 20%, vegetable fiber by 28%, humidity by 7.7% and mineral residue by 3.4%. A protein gel is also presented, which consists of the following stages: 1.- Prepare the dissolution medium, for which it is necessary to heat the purified water to a temperature between 55 and 85 ° C, and to be in an agitation of 284.75 - 385.25 rpm, Add the cane sugar and 1 g of citrus seed extract to mix it for at least one minute. The citrus seed extract acts as a natural preservative. At lower temperatures it is difficult to dissolve the sugar in the water. This mixing is done for a time of 8 - 15 minutes. 2.- Immediately increase the speed of the previous mixture to 170 - 700 rpm to add the glucose in liquid state, this must be carried out at a temperature between 60 and 90 ° C. 3.- Mix the solution of the stage 2 for a time between 3 - 5 minutes at a speed of 250 to 700 rpm, to obtain a sweet syrup, without lumps, or non-solubilized grains. The temperature is maintained in a range between 55 - 67 ° C. 4.- Immediately add a first solid mixture, which consists of: Mix 195.5 - 264.5 g of the protein element, 41.85 - 51.15 g of Xantana gum, 1 12 - 168 g of flaxseed fiber and 30 - 35 g of vitamins. All these components are placed in a container with lid, dry and free of moisture at a temperature not lower than 6o C or higher than 30 ° C. The container is closed perfectly and mixed in a time between 2.5 and 6 minutes a a speed between 48 - 72rpm. To achieve this mixture it is important to take it to a relative humidity not higher than 60% because the Xanthan gum is highly hygroscopic and would absorb water generating lumps and would adhere to the surface of the mixing vessel, preventing a solid homogenous mixture. This primary solid mixture should have a pH between 5 and 8, thus allowing a compact and concise emulsification upon contact with the liquid syrup to which it will be incorporated. The emulsification is due to the action between the protein base and Xanthan gum in a medium with a pH between 5 and 8, which allows the non-dissociation and precipitation of the protein base in the rest of the gel, during the shelf life of the product, which differentiates it from any other consumable gel product known to man. In this way you get a syrup whose temperature should be in a range of 46 - 85 ° C, since at a lower temperature the base can not be emulsified in gel and at a temperature higher than 90 ° C the molecules of Xantana gum and protein will break. It is added at a speed between 68 and 102rpm and at the end of the addition the speed increases between 170 and 700rpm. Until this step the integrity of the protein molecule is preserved, because due to the temperature range, not enough carbon dioxide is generated and the molecule does not break. 5.- Add a second mixture, after 8.5 to 1.5 minutes of adding the first solid mixture to the syrup. Said second mixture consists of: Mixing 44.62 - 60.37g of citric acid, 9 - Hg of malic acid, 4.875 - 5.850g of bifid and 1.625 - 1.950g of lactobacilli. All the ingredients are placed in a dry container with a relative humidity of not more than 50%, preferably 30%, not translucent or that prevents the passage of light, to prevent premature reactivation of the probiotics; at a temperature not lower than 5o C and no higher than 35 ° C that allow easy handling of the relative humidity previously required. The container is perfectly closed and mixed for 2 - 5 minutes at not less than 30rpm and up to 65rpm. The citric and malic acids will generate a preactivation of the lyophilized probiotics. It is vital for the digestive function, that the concentration of bifid and lactobacilli, combined, is at least 150x109 CFU (Units of formation colonies) per gram. This will ensure that in 15g portions of finished product there are 2x109 CFU. The probiotics are added lyophilized. However, the ratio can be maintained in a ratio of 2: 1 to 3: 1, bifida and lactobacilli, respectively. The temperature should be between 40 and 50 ° C. This mixture already contains probiotics preactivated by the action of citric and malic acids. They will be fully activated upon contact with the moisture of the mixture obtained previously, and will sustain their life through protein and carbohydrates until the product is consumed by the body human. The initial addition of this mixture is at a speed between 68 and 102rpm and at the end of the addition, the speed increases in a range between 150 and 700rpm for a time of at least 7 minutes. 6. -Incorporate the dye, which consists of a mixture of fine powder pigment with water, the dye is soluble in the hot gel, without odor, translucent and of desired color, without heavy metal load like mercury, lead and arsenic , aniline at less than 8 parts per million, boiling point at 100 ° C and specific weight 1. To facilitate the incorporation of the dye, it is important to maintain the mixture between 40 and 65 ° C. Add the dye by injection, allowing it to be incorporated into the mixture for 1 to 3 minutes. The velocity is maintained between 150 and 700rpm 7. - Finally, the translucent, liquid, colorless, desired taste essence is added, specific gravity at 20 ° C between 0.9659 - 1.0100 and refractive index at 20 ° C from 1400 to 1.4450 , which must be of low water activity at high osmotic pressure and to the composition of the essence so that no type of microbial growth is possible, thus avoiding any unwanted contamination in the product; it is incorporated in 1 minute in a speed range between 150 and 700rpm, continuing the agitation, at least, another 2 minutes more until reaching the total homogenization of all the ingredients in the final mixture. Once the main mix process has been started, the process should not be stopped as this would cause precipitation of solids, premature solidification and poor dispersion of the probiotics. Maintaining the mixing temperature below 50 ° C ensures that there is no significant loss in probiotics, as they are sensitive to temperatures above 65 ° C. The established proportion of bifid and lactobacillus generates a combined action where the lactobacilli will condition the digestive environment to facilitate the task of the bifidae and thus achieve optimal absorption of proteins and nutrients providing a benefit to the human body, which are: reforestation of the intestinal flora, improvement of the digestive function and activation of the immune system with a regular and continuous intake. The product obtained is equivalent to approximately 500 Og.

Claims (3)

CLAIMS Having described my invention sufficiently and clearly, I consider as a novelty and therefore claim as my exclusive property, what is contained in the following clauses:

1. Process for the manufacture of a gelatinous protein food characterized in that it comprises the following steps: a. Heat 1,976 - 2,964 liters of purified water at a temperature between 55 and 85 ° C, and be in an agitation of 284.75 - 385.25 rpm, to add 703.375 - 951.625 g of cane sugar and 1 g of citrus seed extract making this mix in a time of 8 - 15 minutes; b. immediately, increase the speed of agitation of the previous mixture to 170 - 700 rpm to add the glucose in liquid state, this must be carried out at a temperature between 60 and 90 ° C; c. mix the solution of stage b for a time between 3 - 5 minutes at a speed of 250 to 700rpm, to obtain a sweet syrup without lumps or non-solubilized grains keeping the temperature in a range between 55 - 670C; d. immediately add a first solid mixture, which consists of: i. 195.5 - 264.5g of protein element, 41.85 - 51.15g of Xantana gum, 1 12 - 168g of flaxseed fiber and 30 - 35 g of vitamins; should observe a relative humidity not higher than 60%, have a pH between 5 and 8, and maintain the temperature between 46 and 85 ° C; and. add, after 8.5 to 1 1.5 minutes of the previous step, at a speed between 68 and 102rpm, a second mixture, which consists of: i. 44,625 - 60,375g of citric acid, 9 - 1g of malic acid, 4,875 - 5,850g of bifid and 1,625 - 1,950g of lactobacilli; F. Incorporate dye, which consists of a mixture of fine powder pigment with water, the dye is soluble in hot gel, without odor, translucent and of desired color, without load of heavy metals, aniline in less than 8 parts per million, point boiling at 100 ° C and specific gravity 1; it is incorporated maintaining the mixture between 40 and 65 ° C, adding it by injection and letting it enter the mixture between 1 and 3 minutes, maintaining a speed between 150 and 700rpm; g. incorporate the essence of translucent appearance, liquid, colorless, of desired flavor, specific gravity at 20 ° C between 0.9659 - 1.0100 and index and refraction at 20 ° C from 1400 to 1.4450, which must be of low aqueous activity at high pressure Osmotic and the composition of the essence, is incorporated in 1 minute in a speed range between 150 and 700 rpm, continuing the agitation, at least, another 2 minutes more until reaching the total homogenization of all the ingredients in the final mixture.

2. Process for the production of gelatinous protein food according to claim 1, characterized in that the second solid mixture should contain a concentration of bifid and lactobacilli, in a ratio of 2: 1 to 3: 1 respectively, of at least 150x109 CFU per gram.

3. Gelatinous protein food, characterized in that it is composed of 1,976 - 2,964 liters of water, 703,375 - 951,625 g of cane sugar, 1, 015.83 - 1, 422,167 g of glucose in liquid state, 195.5 - 264.5 g of protein element, 41.85 - 51.15 g of Xanthan gum, 1 12 - 168 g of flaxseed fiber, 30 - 35 g of vitamins, 1 g of citrus seed extract, 44,625 - 60,375 g of citric acid, 9-1 1 g of malic acid, 4,875 - 5.85 g of bifida, 1,625 - 1,950 g of lactobacilli, 3,325 - 3,675 ml of dye and 9 - 10 g of essence.