PT103529B - FRUIT AND / OR VEGETABLE SPHERES AND PREPARATIONS CONTAINING THE REFERRED SPHERES FOR APPLICATION IN THE FOOD INDUSTRY - Google Patents

Abstract

The present invention relates to baking spheres, usually 2 to 5 mm diameter, consisting of a matrix of hydrochloids and by fruit and / or vegetables, and other food additives and additives may also be incorporated into the art and a preparation for incorporating FOODS, CONTAINING THE REFERRED SPHERES, A SECOND HYDROCOLIDATE MATRIX AND, OPTIONALLY, OTHER FOOD INGREDIENTS AND ADDITIVES IN THE TECHNIQUE.

Description

FRUIT AND / OR VEGETABLE SPHERES AND PREPARED CONTAINING THE REFERRED SPHERES FOR APPLICATION IN THE FOOD INDUSTRY

FIELD OF THE INVENTION

This invention proposes a new product for the Food Industry, particularly for dairy products and their derivatives, for pastry and ice cream. This new product consists of spheres based on fruit and / or vegetables, and eventually other nutrients intended to be distributed evenly, supported by a matrix of hydrocolloids.

BACKGROUND OF THE INVENTION

The present invention is intended to represent a significant improvement in both the technical-scientific and socio-economic aspects with regard to agro-industry. This new product allows an increase in the consumption of fruit, vegetables and cereals, promoting an activity of great social impact.

The food industry has a very fast growth rate, guided by constant research and innovation.

The benefits of consuming fruit and vegetables are increasingly clear, with countless investigations taking place in this area. An example of this is research related to prostate cancer that indicates that the consumption of Lupeol, a triterpene present in olives, mangoes, strawberries and grapes, inhibits the growth of this type of tumor (Mukhtar et al., 2005). Another line of research suggests that a diet rich in lycopene, that is, based on tomatoes or derivatives and olive oil, decreases the risk of cardiovascular disease incidence (Wood and Johnson, 2004; Ahuja et al., 2003; Weisburger, 1998) .

The presentation of products based on fruit and / or vegetables in a more fun way, therefore more attractive to the younger sections of the population, plus more preservation of the constituents mentioned, can contribute decisively to the increase in consumption of these products and consequently, optimizing health and well-being in general, meeting the needs mentioned above.

The use of spheres for inclusion of bioactive ingredients is widely used in the pharmaceutical and cosmetic industry (WO87 / 01587; EP0202159; WO89 / 11269). This concept was extended to the food industry in 1998 (WO98 / 21985); however, the alginate and agar matrix gives a very rigid structure that is not very suitable for the youngest layer of the population. Another of the limitations of this product is the fact that it does not have a support that distributes it evenly in the packaging where it is sold, placing serious obstacles to the insertion of these spheres in the mass production of food products.

BRIEF DESCRIPTION OF THE FIGURES

Figure 1 represents a diagram of the process of preparing a preparation of the invention containing the spheres according to the invention.

Figure 2 represents a photograph of preparations of the invention containing the orange and strawberry spheres according to the invention.

SUMMARY OF THE INVENTION

The present invention relates to a preparation with spheres based on fruit and / or vegetables for incorporation into dairy products and their derivatives, pastry and ice cream.

More specifically, the preparation has spheres with a diameter between 2 and 5 mm, based on fruit and / or vegetables and a matrix of hydrocolloids, in a second matrix of hydrocolloids to support the spheres that facilitates its handling.

DETAILED DESCRIPTION OF THE INVENTION

The present invention relates to spheres based on fruit and / or vegetables stabilized in a matrix of hydrocolloids, for later insertion in dairy products and their derivatives, pastry and ice cream.

Two subsystems can be identified in this fruit preparation, the first one being the one that gives rise to the spheres and the second one is the stabilization matrix of the spheres.

The subsystem that gives rise to the spheres is composed of fruit and / or vegetables, hydrocolloid matrix, and may also contain the ingredients and food additives provided for in the legislation in force regarding food products for human consumption.

The spheres are made up of a complex matrix of hydrocolloids, preferably a matrix of the type sodium alginate and starch or sodium alginate and locust bean flour. In the exemplified case, alginate, with the function of gelling, provides the necessary rigidity for subsequent manipulation, being the gelation done by the action of calcium in mono-layer or double-layer, it also provides thermo-resistance to the spheres allowing the new heat treatment in the second subsystem. Starch and locust bean flour work as a thickener, giving the spheres a more creamy texture.

second subsystem will be composed of a matrix of hydrocolloids, by the spheres, and the ingredients and food additives provided for in the legislation in force regarding food products for human consumption (as mentioned above) can also be incorporated. The hydrocolloid matrix ensures a uniform distribution of the balls in the packaging in which they will be marketed, making their dosing in the final product more homogeneous and maintaining their stability during the storage period of the final product.

Thus, the first object of the invention is spheres for use in the food industry consisting of:

a) Fruit and / or vegetables;

b) Hydrocolloid matrix;

c) Optionally, other functional food ingredients; and

d) Optionally, food additives.

The spheres preferably have a diameter between 2 and 5 mm.

Usually the fruit contained in the spheres is presented in the form of pulp, purée, fruit juice and / or fruit juice concentrate.

In a preferred embodiment the hydrocolloid matrix consists of sodium alginate and starch.

In another preferred embodiment the hydrocolloid matrix consists of sodium alginate and locust bean flour.

A second object of the invention is a preparation with spheres based on fruit and / or vegetables, to be incorporated into dairy products and derivatives, pastry and ice cream, consisting of:

The) The aforementioned spheres; B) Hydrocolloid matrix; ç) Optionally, other ingredients food; and functional d) Optionally, food additives. This second hydrocolloid matrix primarily consisting of one or more of is preferably alginate of

sodium, starch, locust bean flour, carrageenan, guar gum, tara gum and other gums.

The aforementioned food ingredients are preferably selected from fruits, vegetables, sucrose, glucose syrup, flavorings, salt and spices.

Preferably, the aforementioned food additives are selected from citric acid, sodium benzoate, sorbic acid and its salts, and dyes.

The invention will be described in the following non-limiting Examples.

Example 1

Obtaining spheres with apple and orange

Composition:

Water 35.44% Sucrose 29.23% Glucose and fructose syrup 23.49% Orange based concentrate 4.79% Concentrated apple 4.25% Starch 1.35% Sodium alginate 0.85% Β-carotene dye 0.40% Aroma 0.20%

The sodium alginate is dissolved in water at 90 ° C using a high speed mixer and this solution is added to the other components previously mixed. The resulting preparation is pasteurized.

The pasteurized fruit preparation is then added by dripping to a calcium chloride solution. The resulting spheres are washed with water to remove excess calcium and stored in a solution with a soluble solids content equal to that of the spheres.

Example 2

Obtaining an apple and orange preparation for application in yogurt

Composition:

Apple and orange-based spheres from Example 1 60.00% Glucose and fructose syrup 25.50% Water 11.71% Starch 1.80% Aroma 0.75% κ-Carrageenan 0.14% Potassium sorbate 0.10%

The beads are mixed with the glucose and fructose syrup and the 50% starch, flavor and potassium sorbate solution. The remaining water is heated to 90 ° C and the carrageenan is dissolved with the aid of a high speed mixer. Add the citric acid solution. The preparation is pasteurized and packaged in a sterile container.

References:

Muktar, H .; Saleem, M .; Kweon, M .; Yun, J .; Adhami, V. M .;

Khan, N .; Syed, D. N. - A Novel dietary triterpene Lupeol induces fas-mediated apoptotic death of androgensensitive prostate cancer cells and inhibits tumor growth in a xenograft model. «Cancer Research». 65, (2005), p. 11203-11213.

Wood, N. and Johnson, R. B. - The relationship between tomato intake and congestive heart failure risk in periodontitis subjects. «Journal of Clinicai

Periodontology '. Vol.31, (2004), p. 574-580.

Ahudja, K. D .; Kunde, D .; Bali, M. J. - Effects of olive oil and tomato lycopene combination on heart disease risk factors. «Asia Pacific Journal of Nutrition». Vol. 12, (2003).

Weisburger, J. H. - Evaluation of the evidence on the role of tomato products in disease prevention. «Proceedings of the Society for Experimental Biology and Medicine». 218, (1998), p. 140-143.

WO87 / 01587 A (Biocompatibles Ltd), March 1987.

EP (Merck & CO. Inc.), November 1986.

WO89 / 11269 (Agricultural and Food Research Council;

Allwood, M. C.), May 1988.

WO98 / 21985 (Lipotec S.A.), May 1998.

Claims (10)

1. Spheres for use in the food industry, characterized by being made up of: a) Fruit and / or vegetables; b) Hydrocolloid matrix; c) Optionally, other functional food ingredients; and d) Optionally, food additives. Balls according to claim 1, characterized in that they have a diameter between 2 and 5 mm. Spheres according to claim 1 or 2, characterized in that the fruit contained therein is in the form of pulp, purée, fruit juice and / or fruit juice concentrate. Spheres according to any one of claims 1 to 3, characterized in that the hydrocolloid matrix consists of sodium alginate and starch or sodium alginate and locust bean flour. Spheres according to any one of claims 1 to 4, characterized in that the food ingredients are selected from sucrose, glucose syrup, flavors, salt and spices. Spheres according to any one of claims 1 to 5, characterized in that the food additives are selected from citric acid, sodium benzoate, sorbic acid and its salts, dyes. 7. Prepared with spheres based on fruit and / or vegetables, to be incorporated into dairy products and derivatives, pastry and ice cream, characterized by being constituted a) Spheres according to any one of claims 1 to 6; b) Hydrocolloid matrix; c) Optionally, other functional food ingredients; and d) Optionally, food additives. Prepared according to claim 7, characterized in that the hydrocolloid matrix consists of one or more of sodium alginate, starch, locust bean flour, carrageenan, guar gum, tara gum and other gums. 9. Prepared according to claim 8 or 9, characterized in that the food ingredients are selected from sucrose, glucose syrup, flavorings, salt and spices. 10. Prepared according to any one of claims 7 to 9, characterized in that the food additives are selected from citric acid, sodium benzoate, sorbic acid and its salts, and dyes.