RO137639A1 - Preparation process and composition for spreadable sugary products made of beech nuts - Google Patents

Abstract

The invention relates to a sugary product composition, such as a spreadable cream, made of beech nuts, with high nutritional value in the range of 350...550 kcal/100 g, and to a process for preparing the same. According to the invention, the composition comprises the following ingredients, expressed as weight percentage: 5...100% beech nut kernels, 0...90% sugar and 0...5% cocoa powder or carob powder, where the sugar may be replaced by isomalt, maltodextrine, maltitol, erythritol, sorbitol, glucose, fructose or combinations and syrups thereof. The preparation process, as claimed by the invention, consists in conditioning the beech nuts in a vibration-suction device where they are shelled in a breaking drum, the shell is separated from the kernel using plane sifters and a pneumatic separator, after which the beech nut kernels are roasted in continuous or discontinuous equipments, at a temperature ranging from 125...165°C, for 25...30 min, after which the roasted beech nut kernel is ground and homogenized together with the sugar and the cocoa powder in specialized equipments, such as colloidal mills, ball mills, stone mills, disc mills, up to a fluid paste with a grain size of less than 200 μm, after which the resulting spreadable cream is dosed in tightly sealable containers and packaged.

Description

STATE OFFICE FOR THE INVENTION AND TRADEMARKS

DESCRIPTION OF THE INVENTION

PROCESS OF OBTAINING AND COMPOSITION FOR SUGARY SPREADABLE PRODUCTS FROM JIR SEED

FIELD OF THE INVENTION

The invention refers to a method of obtaining and composition for spreadable cream products, from the group of sugary products (from Eng. "confectionery") with a high nutritional value (350 - 550 kcal/lOOg), recommended for active people, with increased needs caloric energy, due to physical activities carried out for professional or recreational purposes. The new sugary spread consists of the core of the seeds of the sedge (genus Fagus), with or without the skin, which are roasted, with or without the addition of sugar or its substitutes, and with or without the addition of cocoa or its substitutes.

STATE OF THE ART

The group of sugary products such as spreadable creams is frequently included in the daily menu, as they are ready-to-eat products with a long shelf life and high caloric value. Vegetable spreads were developed as an alternative to those of animal origin (butter, processed cheeses), which are frequently consumed for breakfast, as a snack or as appetizers. They have organoleptic properties similar to the oilseeds in the composition (peanuts, hazelnuts, almonds, coconut, sunflower seeds, cocoa, etc.). To develop a nutritionally complex spread, a proportionate combination of the following ingredients is required: fat source, protein source, carbohydrate source, with or without sugar or sweeteners. The varied range of products has developed due to economic, technological, geographical considerations and consumer preferences.

in the case of some sugary spreads, they are currently formulated with a high content of oils of tropical origin (palm, coconut, shea, etc.) or interesterified fats, fats that have a solid consistency at room temperature, have a slightly pronounced taste and low procurement costs, for which the main disadvantage is the high content of saturated fatty acids. Saturated acids are studied in relation to the functioning of the cardiovascular system (Zhu, Y.; Bo. Y.; Liu, Y, 2019) as well as that of the liver (Diao, P and

RO 137639 Α1 et al., 2020, Kamila P. Liput et al.., 2021), which they affect in a negative way according to meta-studies, also producing metabolic disorders, being recommended to replace them with polyunsaturated fatty acids ( Liput, Kamila P., et al. 2021). However, among saturated fatty acids, stearic acid has been shown not to adversely affect the health of consumers when consumed in less than 7% (Hunter et al., 2010). Spreadable products EP3245876A1, EP17171242A1 are known, which have at least 25% saturated stearic fatty acid (C18:0). The World Health Organization (WHO), as well as other health organizations (UK Scientific Advisory Committee on Nutrition, U.S. Department of Health and Human Services), recommends consuming a maximum of 10% saturated fat of total daily calories (200- 250 kcal, 50-55g). Palm oil has in its composition 44...50% saturated fatty acids, consisting mainly of 39.3...47.5% palmitic acid (CI6:0), 3.5...6.0% stearic acid (CI8:0), 0.5 ...2% myristic acid and 50...56% unsaturated acids, of which 36.0...44.0% oleic acid (CI8:1) and 9.0...12.0% linoleic acid (Gesteiro, Eva, et al. ., 2019). It also ensures the achievement of optimal values of some textural parameters such as firmness, spreadability, finesse and melting, crystallizing in the β' form, thus being introduced into manufacturing recipes and for technological purposes (Noor Lida Habi Mat Dian, 2018). however, excessive use of palm oil contributes to increased consumption of saturated acids, as well as deforestation and ecosystem destruction in tropical forests due to increased plantations (Laurance et al., 2010; European Commission, 2017). Thus, the non-sustainability of these tropical fats, on which most spreads manufactured today are based, is another major disadvantage.

The spread cream US4071634A is known, having both vegetable and animal ingredients, which uses palm oil in the fatty phase and also proposes skimmed milk as an ingredient and source of proteins and carbohydrates, making its consumption impossible for people with lactose intolerance. Documents US4639374, US5942275, DE10007045, WO/2002/030212A2, refer to compositions and methods of obtaining cocoa, milk powder, hazelnut spreads. They are not accessible for people with lactose intolerance or for children, for whom substances with an excitatory role of the nervous system are not indicated. Documents US1926369, US2521243, US3619207, US3882254, US4341814, US5079027A, US5230919, US5433970, EP1085826B1, US6548103, US6756070 refer to compositions and methods of obtaining peanut spreads of. JP5808786B2 discloses spreadable compositions having properties

RO 137639 Α1

organoleptic similar to peanuts, but which do not contain seeds or peanuts and cannot cause allergies. The sugary spreadable cream type product is known, based on roasted sunflower seed core and carob pod flour (RO 129517 Bl), with the addition of mono- and diglycerides, emulsifiers and the use of palm oil, but which proposes the substitution of carob powder for the excitatory ingredients of the nervous system, namely, cocoa.

The disadvantages identified in the existing vegetable spreads are either the high content of saturated fatty acids, which have negative implications for health, or the lack of sustainability or a high cost of their procurement (pistachios, inacadamia nuts, etc.) or the impossibility of their consumption by certain people with allergies or intolerances. The present invention removes the previously mentioned disadvantages by providing a sugary spreadable product obtained from the core of the seeds of jir, the food product thus obtained being low in saturated fat, rich in mono- and polyunsaturated fat, and based on a sustainable and non-allergenic raw material .

The jir seeds are obtained after shelling the beech fruits, the forest provenance ensuring the sustainability of this nutrient-rich product. The jir seeds provide in the composition of the present invention, polyunsaturated fatty acids such as linoleic acid (CI 8:2 between 30...38%), α-Linolenic acid (CI8:3 between 2.74...4.3%) and monounsaturated acids such as oleic (CI8:1 between 34%... 43%), eicosenoic acid (C20:1 between 5...7%), but also saturated acids, coming from palmitic acid (06:0 between 7... 10%) or stearic acid (08:0 between 5.8...7.2%), Arachidic acid (C20:0 < 1%), behenic acid (C22:0 <1%) (Nesrin Colak, 2011). The amount of fat extracted from the jir kernel was between 37.5% and 42.56%, the protein content between 16.73% and 19.25%, carbohydrates between 27.51 and 24.98%, and mineral substances between 3.75% and 4.09% (own research). Raw lard will provide sugars such as sucrose between 1037.6...9881 mg/100 g, glucose 15...30 mg/100 g, fructose 5...50 mg/100 g and maltose 175...265 mg/100 g (Giiney. Deniz, et al.. 2013).

Jirul is not included in the list of products/substances that cause food allergies and intolerances, according to European Regulation no. 1169/2011, thus being suitable for the development of non-allergenic spreadable sugar products.

Edibility (edibility) of conditioned jir seeds is mentioned in CN104305180A and in CN103260437A. The use of ghee in food products is mentioned in the patent application JP2016502868A, which proposes the manufacture of cheeses

RO 137639 Α1 alternatives, a document that cannot be considered objectionable, not being part of the category of sweet spreads. Also, the use of ghee is mentioned in obtaining some court drinks, within the patent CN104305394A. Also, jir seeds are mentioned in the patent that describes technologies for preparing food for babies, being suitable for diversifying the diet of children over 36 months of age (CN101795585B). Caraway seeds have also been proposed to flavor sauces, sauce reductions or cooking oil under the invention CN104256540A. Jir seeds are proposed as such as an ice cream topping, in the patent describing an ice cream production equipment (US20080305218A1) or as an ingredient in ice cream (CN107734974A).

Patent CA 2759551 is known, which presents lipid compositions and their use, including castor oil, which are proposed to be consumed for the prevention and treatment of certain diseases. The patent that proposes the use of castor oil or mono- and diglycerides in recombinant foods is known (CN113301812A). The use of castor oil in other fields is also known, for example as a mechanism for vehicularization (delivery) of some compounds (CN111447923A), in obtaining an oil-based drilling fluid (CN105593341B) or use as a hydrophobic and stabilizing agent (CN105026512B), or with application in cosmetics (US20050084470A1).

The main advantage of the invention consists in the use of ingredients with high nutritional value, with a high content of polyunsaturated fatty acids, rich in vitamins and minerals, with flavoring substances, with a low risk of causing their food allergy, a sustainable ingredient, the product having taste, aroma and texture close to that of already existing products in the same category.

To the best of our knowledge, none of the currently existing documents refer to the use of ghee in sugary product compositions and that present applicability in the manufacture of sweet spreads.

EXAMPLES OF IMPLEMENTATION OF THE INVENTION

The procedure for obtaining the sugary spreadable product from jir seeds, proposed by the present invention, is as follows:

The first operation is the quantitative and qualitative reception of the ingredients. Jirul requires conditioning operations (vibro-vacuum), with the aim of removing impurities (stones, earth, leaves, capsules, etc.) and sorting the seeds to remove those that are moldy, broken, cracked, attacked by animals and diseases. Next comes the peeling operation, which is carried out with the help of specific equipment for this technological operation: breaking drum, flat screen and pneumatic separator. The peeling operation ensures the separation of the husks from the core of the jir seeds. The third operation consists in roasting the core of the safflower seeds, in continuous or discontinuous equipment, with radiant heat at a temperature of 125°C...165°C for 20...35 min (optimally 145°C/ 20 min). The fourth operation is cooling under air flow (4O...45°C). The roasted seed kernel can be fed into dehusking equipment (vibrator) or further milled as is (husked), in equipment such as colloid mills, stone mills, disc mills, or ball mills. until it results in a fluid paste with a granularity of ~ 20 pm, which represents the spreadable cream from the core of jir seeds. At the laboratory level, the RM200 mechanical mortar (Retsch, Germany) or the Masuko Supermasscolloider Small laboratory MK.CA6-2 colloidal mill (Masuko Sangyo, Japan) can be used. At an industrial level, you can use the equipment of higher capacity, of the same manufacturer Masuko Supermasscolloider Large attritor MKZB20-100J (Masuko Sangyo, Japan) or other equipment such as stone mills (Stone Mill Mully, 1CB Tecnologie S.R.L., Italy), or mills with balls (Ball Mill, WA-FA 100...WA-FA 300, Mazzetti, Italy). The sixth operation is dosing into containers, closing and packing them.

Example no. 1 of the realization of the invention provides for the conditioning of the seeds of the jir, their peeling, the frying of the core of the jir seeds at 145 °C/ 20 min, and cooling under a current of air at 40 °C, without removing the integument. A quantity of 100 g of roasted, hulled castor bean kernels is subsequently ground in a mechanical mortar (Mortar Grinder RM 200, Retsch GmbH, Haan, Germany) to a final grain size of ~20 µm. The fluid paste resulting from grinding is dosed into containers. After hermetically sealing the containers, the resulting finished product is the seed kernel spread with the skin. The product is included in the group of sugary products with a low water activity (a _w < 0.3), so it does not require pasteurization or sterilization _. For industrial applications, it is recommended to use a stone mill (Stone Mill Mully, 1CB Tecnologie SRL, Italy), a ball mill (Ball Mill, WA-FA 100...WA-FA 300, Mazzetti, Italy),

o 6 - or of a colloidal mill Masuko Supennasscolloider Large attritor MKZB20-100J (Masuko Sangyo, Japan).

Example no. 2 of the realization of the invention provides for the conditioning of the safflower seeds, their peeling, the frying of the saffron seed core at 145 °C/ 20 min, and the cooling under a current of air at 40 °C. The roasted seed kernel is fed into a dehusking equipment (vibro-vacuum). A quantity of 100 g of roasted seed kernel, without skin, is subsequently ground in a mechanical mortar (Mortar Grinder RM 200, Retsch GmbH, Haan, Germany) to a final grain size of ~20 µm. The fluid paste resulting from grinding is dosed into containers. After the containers are hermetically sealed, the resulting finished product is the seedless seed kernel spread. The product is included in the group of sugary products with a low water activity (a _w < 0.3), so it does not require pasteurization or sterilization. For industrial applications it is recommended to use a stone mill (Stone Mill Mully, ICB Tecnologie SRL, Italy), a ball mill (Ball Mill, WA-FA 100...WA-FA 300, Mazzetti, Italy), or a colloidal mill Masuko Supermasscolloider Large attritor MK.ZB20-100J (Masuko Sangyo, Japan).

Example no. 3 of the realization of the invention provides for the conditioning of the seeds of the jir, their peeling, the frying of the kernel of the jir seeds at 145 °C/ 20 min, and cooling under a current of air at 40 °C, without removing the skin. An amount of 80 g of roasted caraway seed kernel with skin, 15 g of sugar and 5 grams of cocoa powder are subsequently ground in a mechanical mortar (Mortar Grinder RM 200, Retsch GmbH, Haan, Germany) to a final granularity of ~ 20 p.m. The fluid paste resulting from grinding is dosed into containers. After hermetically closing the containers, the resulting finished product is the spreadable cream made from seed kernels, sugar and cocoa. The product is included in the group of sugary products with a low water activity (a _w < 0.3), so it does not require pasteurization or sterilization. For industrial applications it is recommended to use a stone mill (Stone Mill Mully, ICB Tecnologie SRL, Italy), a ball mill (Ball Mill, WA-FA 100...WA-FA 300, Mazzetti, Italy), or of a colloidal mill Masuko Supermasscolloider Large attritor MKZB20-100J (Masuko Sangyo, Japan).

Example no. 4 of the realization of the invention provides for the conditioning of the safflower seeds, their peeling, frying the saffron seed core at 145 °C/ 20 min, and cooling under a current of air at 40 °C, without removing the skin. A quantity of 80 g of roasted carob seed kernel with skin, 15 g of sugar and 5 grams of carob powder, are then ground in a mortar

RO 137639 Α1 mechanical (Mortar Grinder RM 200, Retsch GmbH, Haan, Germany) to a final grain size of ~ 20 pm. The fluid paste resulting from grinding is dosed into containers. After the containers are hermetically sealed, the resulting finished product is a spread made from caraway seed kernels, sugar and carob powder, which does not contain nervous system stimulants. The product is included in the group of sugary products with a low water activity (a _w < 0.3), so it does not require pasteurization or sterilization. For industrial applications it is recommended to use a stone mill (Stone Mill Mully, ICB Tecnologie SRL, Italy), a ball mill (Ball Mill, WA-FA I00...WA-FA 300, Mazzetti, Italy), or of a colloidal mill Masuko Supermasscolloider Large attritor MKZB20-100J (Masuko Sangyo, Japan).

Example no. 5 implementation of the invention provides for the conditioning of the seeds of the jir, their peeling, the frying of the core of the seeds of the jir at 145 °C/ 20 min, and cooling under a stream of air at 40 °C, without removing the skin. An amount of 80 g of hulled roasted caraway seed kernel, 15 g of isomalt and 5 grams of cocoa, are subsequently ground in a mechanical mortar (Mortar Grinder RM 200, Retsch GmbH, Haan, Germany) to a final granularity of ~ 8 p.m. The fluid paste resulting from grinding is dosed into containers. After hermetically closing the containers, the resulting finished product is a dietetic spread made from seed kernels, isomalt and cocoa. The product is included in the group of sugary products with a low water activity (a _w < 0.3), so it does not require pasteurization or sterilization. For industrial applications it is recommended to use a stone mill (Stone Mill Mully, ICB Tecnologie SRL, Italy), a ball mill (Ball Mill, WA-FA 100...WA-FA 300, Mazzetti, Italy), or of a colloidal mill Masuko Supermasscolloider Large attritor MKZB20-I00J (Masuko Sangyo, Japan).

Example no. 6 of the realization of the invention provides for the conditioning of the seeds of jir, their peeling, the frying of the core of jir seeds at 145 °C/ 20 min, and cooling under a current of air at 40 °C, without removing the integument. An amount of 80 g of roasted carob seed kernel with skin, 15 g of isomalt and 5 grams of carob powder, are subsequently ground in a mechanical mortar (Mortar Grinder RM 200, Retsch GmbH, Haan, Germany) to a final granularity of ~ 20 pm. The fluid paste resulting from grinding is dosed into containers. After the containers are hermetically sealed, the resulting finished product is a non-nervous system stimulant-free dietary spread made from carob seed kernel, isomalt and carob powder. The product is included in the group of sugary products having a water activity of

RO 137639 Α1 low value (a _w < 0.3), so it does not require pasteurization or sterilization. For industrial applications it is recommended to use a stone mill (Stone Mill Mully, ICB Tecnologie SRL, Italy), a ball mill (Ball Mill, WA-FA 100...WA-FA 300, Mazzetti, Italy), or of a colloidal mill Masuko Supermasscolloider Large attritor MKZB20-100J (Masuko Sangyo, Japan).

The above-mentioned compositions can further be used in various proportions mixed with other raw or roasted oilseeds (walnuts, peanuts, hazelnuts, macadamia nuts, cashews, carob, acorns, brazil nuts, chestnuts, coconut, almonds , kola nut, sesame, sunflower, pumpkin seeds, hemp seeds, flax seeds, olives, etc.) whole or ground, in order to develop other sugary spreads. Also, in order to obtain a product with a lower caloric value, the composition can be emulsified with water, the stability of the emulsion being ensured by the mono and diglycerides in the composition of the seeds or by the addition of emulsifiers. To increase the caloric value and the content of polyunsaturated fatty acids of the product, but also to manipulate the spreadability, the composition can be mixed and homogenized with a polyunsaturated oil (eg: walnut oil, linseed oil, sunflower oil, soybean oil, hemp oil, pumpkin seed oil, canola oil, etc.). In order to obtain different varieties of the product and to diversify its organoleptic profile, the composition can also be flavored with volatile oils (mint, bergamot, chamomile, cinnamon, cloves, eucalyptus, fennel, hyssop, juniper, lemongrass, thyme, rosemary, rose, ginger, lavender, truffle, etc.) or specific sweet spices (vanilla, salt, anise, cloves, tonka, cinnamon, cloves, etc.).

RO 137639 Α1

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Claims (5)

demand I. Process for obtaining a sugary spreadable cream type product with the specific taste and aroma of jir, characterized by the fact that the jir seeds are conditioned in a vibro-vacuum; they are peeled in a breaking drum, the skin is separated from the core with the help of flat sieves and a pneumatic separator; roast the seed kernel in continuous or discontinuous equipment, at a temperature of 125°C...165°C for 20...35 min (optimal 145°C/ 20 min); homogenize and grind 5...100% jir seed kernel, 0...90% sugar and 0...5% cocoa powder in equipment such as colloid mills, stone mills, disk mills or ball mills until it results in a fluid paste with a grain size of less than 200 pm (optimum ~ 20 pm); the operation of dosing the resulting spreadable cream into containers, closing and packaging them follows. 2. Process for obtaining a sugary spreadable cream type product with a specific taste and aroma of jir, according to claim 1, characterized in that the core of jir seeds is used raw, the process does not involve the frying operation). 3. Process for obtaining a sugary spreadable cream type product with a specific taste and aroma of caraway, according to claims 1 and 2, characterized in that the core of caraway seeds is subjected to an additional operation to remove the skin in a vibro-vacuum , prior to the grinding operation. 4. Composition according to claims 1.2 and 3, characterized in that cocoa powder can be replaced by carob powder. 5. Composition according to claims 1.2, 3 and 4, characterized in that the sugar can be replaced with isomalt, stevia, maltodextrins, maltitol, erythritol, sorbitol, glucose, fructose or combinations and syrups thereof.