WO2013030627A1

WO2013030627A1 - Fibre-rich composition for human consumption

Info

Publication number: WO2013030627A1
Application number: PCT/IB2011/053828
Authority: WO
Inventors: Tirso Mesias TOVAR CALDERON
Original assignee: Tovar Calderon Tirso Mesias
Priority date: 2011-09-01
Filing date: 2011-09-01
Publication date: 2013-03-07

Abstract

The invention relates to a fibre-rich composition containing 30 to 50% celluloses, 10 to 30% aleurones, 10 to 30% carbohydrates and 10 to 30% cereal germs originating from cereals selected from wheat, corn, rice and sorghum.

Description

Composition rich in fibers for human consumption.

TECHNOLOGICAL SPHERE The present invention belongs to the branch of biochemistry, specifically in the treatment of aleurons, which allow to obtain an enzymatic fiber that develops nutritional levels higher than those already known in cereal-produced foods. It is a food supplement of high nutritional value, which acts as a natural flour and cereal improver, benefiting all the processes and products of flour or similar processing, in finished products intended to compensate for nutritional needs at all ages and social strata of the population.

STATE OF THE TECHNIQUE

The use of wheat flour as a nutritional food in many parts of the world is widely known, unfortunately the vitamin complex incorporated into wheat flour is thermolabile and most of the nutrients disappear due to heat in the baking or cooking processes . Statistics in this regard indicate that in 10 years after the consumption of this nutritional food, malnutrition levels continue to grow and the problems that this entails are reflected in school dropout, health vulnerability and an increasingly willing youth to keep up with him minimal effort.

American Patent No. 5567424 is known which relates to a beverage that provides fibers, antioxidants and digestive enzymes to the human body. The composition of the drink can serve as a food supplement, to deliver nutrients to the body, help maintain good health and protect against disease.

American Patent No. 4859474 is known which relates to a process for the production of fructose and cereals sweetened by enzymatic conversion. The present invention provides enriched enzymatic fibers as a nutritional supplement of high nutritional value, intended to compensate for the nutritional needs in all ages and social strata of the human population.

DESCRIPTION OF THE INVENTION

Enriched enzymatic fibers for human consumption of the requested patent are a nutritional nutritional supplement powder for direct consumption or as a raw material, of excellent performance in the manufacture of baked products containing cereals in any of its forms (flours, flakes, whole grains , matches, crushed or fine).

This development consists of a multi-faceted natural product called enriched enzymatic fibers for human consumption, which was achieved thanks to a technological development, carried out by a group of professionals and technicians of the test and testing laboratory, through a careful and careful process of identification, separation, selection and heat treatment of celluloses, aleurones (fibrous tissue located between the endosperm and pericarp) cereal germs rich in amino acids, dietary fiber, omega 6, omega 9, enzymes, a set of vitamins and minerals of high value Nutritional for human consumption.

Aleurone is the set of protein granules present in the seeds of various plants, usually located on the outside of the endosperm. Its etymology comes from the Greek word aleuron which means flour. Aleurone is the food reserve substance, of an albuminoid nature, that the seed embryo uses during germination and is so abundant in many of the seeds that are used for human consumption. Enzymes are substances of a protein nature that catalyze chemical reactions, provided it is thermodynamically possible (although they cannot make the process more thermodynamically favorable). In these reactions, enzymes act on molecules called substrates, which convert the products into different molecules. Almost all processes in cells need enzymes to that occur at significant rates. Enzyme-mediated reactions are called enzymatic reactions.

Because enzymes are extremely selective with its substrates and its speed increases only some reactions among other possibilities, the set of enzymes synthesized in a cell determines the metabolism occurs in each cell. In turn, this synthesis depends on the regulation of gene expression.

Like all catalysts, enzymes work by increasing and decreasing the activation energy of a reaction, so that the reaction rate is substantially accelerated. Enzymes do not alter the energy balance of the reactions in which they intervene, nor do they modify the equilibrium of the reaction, but they can accelerate the process even millions of times. A reaction that occurs under the control of an enzyme, or of a catalyst in general, reaches equilibrium much faster than the corresponding uncatalyzed reaction.

As with other catalysts, enzymes are not consumed by the reactions they catalyze, nor alter their chemical equilibrium. However, enzymes differ from other catalysts because they are more specific. Enzyme activity may be affected by other molecules. Enzymatic inhibitors are molecules that decrease or impede the activity of enzymes, while activators are molecules that increase activity. Also, a large number of enzymes require cofactors for their activity. many drugs are inhibitory molecules. Likewise, the activity is affected by temperature, pH, the concentration of the enzyme itself and the substrate and other physical-chemical factors.

The product has a special behavior in the processes of mixing, extruded, pulverization and mixing at an industrial level, which guarantee its subsequent use in a good part of the branches of human food. In addition to agglutinating a large level of vitamins, minerals, amino acids, and proteins which can be used in all industrial processes of flour transformation or the like. The present invention is based on its application in the selection, separation, mixing, extrusion, heat treatment, texturing and sieving of aleurones and cereal hemicellulases of high nutritional value, a mixture capable of being used in any field of human nutrition, whether as raw material in the manufacture of all kinds of products made based on cereals, in any of its forms (flours, starches, semolina or broken or whole grains) or as a finished product, in the form of a nutritional supplement for direct consumption, multi vitamin type or similar.

The product is composed of aleuronas of several cereals, whose natural enzymes were previously selected and conditioned to benefit all types of cereal processes in any of their forms, where rheological characteristics and machining operations intervene in the presence of relative humidity and heat. The product benefits from a wide range of products that, in addition to being everyday foods, are profiled as major carriers of nutrition and functionality as indicated by the following characteristics and benefits.

• Increases nutritional content.

· Provides smooth texture.

• Allows uniform crumbs and lollipops.

• Thin crusts, lizas and good texture.

• Potentializes aroma, smell, color and natural flavor.

• Reduces fermentation times.

· Produces docile and good handling masses.

• Improves the physical appearance of all products.

• Increases the degree of absorption.

• Improves greña in bark palles.

• Excellent cronch in expanded products.

· Activate a vigorous furnace jump

• Provides good volume.

• Facilitates obtaining special premixes

• Excellent development to innovate products.

• Extends shelf life. • Increases the performance of all types of flours.

• Optimizes times and movements in the processes.

• It adapts to all processes and products.

• Increase the profitability of the bakery

• It is a natural product with a high content of dietary fiber, omegas, proteins, vitamins and minerals that make it unique and that is called to contribute effectively in reducing malnutrition levels for all ages and socioeconomic sectors of a country Whatever your degree of development.

• It is an easy to use product that adapts without difficulty to all processes of transformation of raw materials to become finished high nutritional value, good physical appearance and organoleptic quality products because there is no process of transformation of flour and similar that is excluded from the benefits ENRICHED FIBER DAY ENRIQUECIDA FOR HUMAN FOOD.

• It is a product that, due to its molecular structure, generates synergies in the different operations of the processes involving mechanical work, relative humidity, time and heat, which are manifested in multiple characteristics, capable of intervening and improving not less than 20 physicochemical characteristics and organoleptic in baked goods, apart from nutritional benefits, making ENZYMATIC FIBER ENRIQUECIDA FOR HUMAN FOOD an additive that also acts as an improver of flours of a different nature to those currently known in the world of cereals.

• The product involves, for the first time in the world of cereals, 3 functions that had remained disintegrated and that due to the complexity of their management, had not been integrated before, since whenever it is a question of incorporating a nutritional value, above the contents in the cereals individually, traumatize the processes where they are applied, becoming sufficient reasons for their rejection, since no industrialist is willing to use an additive that affects their performance and unless their finished products do not have the organoleptic quality to which they are He attributes the basis of his progress. This is how, the ENZYMATIC FIBER ENRIQUECIDA FOR HUMAN FOOD has allowed to efficiently align these 3 concepts that had remained divorced and in some openly opposed cases such as: a) nutrition, b) sensory quality and c) functional performance in the formulation of a product, with whose physicochemical and enzymatic components, the performance of a flour from cereals, oilseeds, tubers and the like in any application is also optimized.

• It is a unique development of easy application, which can be used by the handicraft factory to the more technical and complex, because it improves all kinds of finished products, from all types of flour and all kinds of process, including Extruded and direct consumption.

Enriched enzymatic fibers for human consumption is a natural enhancer with nutritional value with a dosage of 0.5% SPH to 1% SPH.

BEST WAY TO CARRY OUT THE INVENTION

The enriched enzymatic fibers of the present invention are composed of aleurones of several cereals, whose natural enzymes were previously selected and conditioned to benefit all types of cereal processes in any of their forms, where rheological characteristics and machining-based operations are involved in the presence of relative humidity and heat.

Enriched enzymatic fibers of the present invention are achieved by a process of selection, separation, mixing, extrusion, heat treatment, texturing and sieving of aleurons and cereal hemicellulases mixed with cereal enzymes and germs containing a high nutritional value and functionality. Increases the nutritional content of cereals by 30%. Enzymatic fibers can be used in any field of human food, either as a raw material in the manufacture of all types of cereal-based products, in any of its forms (flours, starches, semolina or broken or whole grains) or as a finished product, in the form of a nutritional supplement for direct consumption, multi vitamin type or similar. The basic composition of the ENRICHED ENZYMATIC FIBER FOR HUMAN FOOD is cellulose 30% -50%, Aleuronas 10% -30%, Carbs 10% -30% and germs 10% -30%, from cereals chosen from wheat, corn, Rice and sorghum

ENRICHED ENZYMATIC FIBER FOR HUMAN FOOD comes from amino acids, which are crystalline substances, almost always of sweet taste; they have acidic character as basic property and optical activity; Chemically they are carbonic acids with at least one amino group per molecule.

Amino acids are the constituent elementary units of molecules called Proteins. Proteins are the most abundant nitrogen compounds of living beings and are both the very foundation of life. In fact, due to the great variety of existing proteins and as a consequence of their structure, the proteins fulfill extremely diverse functions, participating in all biological processes and constituting fundamental structures in living beings. In this way, they act by accelerating chemical reactions that otherwise could not occur in the times necessary for the transformation of processes as enzymatic complexes, transporting substances such as oxygen to the tissues, fulfilling structural functions, such as the generation of C02 for volume maintenance. , serving as a moisture reserve to prolong shelf life, among others and in this sense, they act as a natural enhancer that has as an added value its high nutritional content, whose compound will be transferred to the finished product in the same proportion in which the FIBER ENZYMATIC ENRIQUECIDA FOR HUMAN FEEDING be used. The ENRICHED ENZYMATIC FIBER FOR HUMAN FEEDING provides aspartic acid, Leucine, Glutamic acid, Lysine, Alanine, Methionine, Arginine, Proline, Cystine, Serine, Phenylalanine, Tyrosine, Glycine, Threonine, Tryptophan, Histidine, Valine, Isoleucine Isoleucine, Isoleucine Isoleucine , Leucine, Lysine, Phenylalanine, Tyrosine, Iso-Leucine.

It should be noted that if one of the essential amino acids is missing, it will not be possible to synthesize any of the proteins in which said amino acid is required. This It can lead to different types of malnutrition depending on the limiting amino acid.

In general, about 40g are recommended. at 60g of protein a day for a healthy adult. The World Health Organization (WHO) and the GDR recommend a value of 0.8 gr. per kilogram of weight and day. Of course, during growth, pregnancy or lactation these needs increase, as a need to maintain the normal functioning of all the organs that make up a living being. The nutritional content of the ENRICHED FIBER ENRIQUECIDA FOR HUMAN FEEDING is of high biological value and the proportion used will be present in the finished product where it has been applied, example if 1% is used the ENZYMATIC FIBER ENRICHED FOR HUMAN FEEDING the nutritional content corresponding to This 1% will be what we hope to find in the finished product or as raw material.

The improvement of the characteristics of the process, also entails a reciprocal action in the finished product and this is how the flavonoids of the cereals' own ones contained in the ENZYMATIC FIBER ENRIQUECIDA FOR HUMAN FEEDING act as potentializers of the flavor, smell, aroma and color of all products where applicable.

The combination of enzymatic agents that act as oxidants and reducing agents are contributed by the Glucoxidases, Pentosanasas and Xylanases, responsible for accelerating the fermentation processes, increasing the generation of C02, without losing the bouquet of the organoleptic attributes derived from long fermentations. The objective measurement of these qualities, could be evidenced, through the REOFERMENTATION tests, where valuable information was obtained regarding mass development, optimal gasification time held by C02, where it is in some cases fermentation times were reduced by up to 50%, using the same proportion of yeast, which improves the efficiency of the processes, releasing productions in less time, saving human, technological and physical resources, that is, improving productivity of all processes ranging from 1%, up to 13%, with a standard deviation of 2%. The pentosanases in the Xylanases present in the aleurones contained in the ENZYMATIC FIBER ENRIQUECIDA FOR HUMAN FOOD, have the property of absorbing and retaining water up to a proportion of twice its own weight, which means that the yield of the flours where it is applied , will increase its performance, through the water that is transformed into mass and is in finished product, favoring the balance of matter, to arrive to affirm that the ENZYMATIC FIBER ENRIQUECIDA FOR HUMAN FEEDING allows net increases in the yield equivalent to 2% -4 % with respect to its normal performance.

Bearing in mind that the ENRICHED ENZYMATIC FIBER FOR HUMAN FOOD acts on all types of breads and that no less than eight hundred kinds of breads are officially known, 50% of the breads are differentiated by their crust, and in these there is a large number of loaves called crust, because this part defines its internal and external characteristics. The greña is defined as a characteristic surface of some products, disorderly and abruptly formed, in a controlled fermentation, by release of C02 by intentionally made cuts, such is the case of volcanic type breads such as French, baguette and coconut loaves, where The most striking thing is its bark and that is where the ENRICHED ENZYMATIC FIBER FOR HUMAN FOOD has its best performance in the formation of fine, crunchy and golden coloration surfaces, which make the products where it is applied very appetizing. As a result comparing a normal bread with a bread benefited with ENZYMATIC FIBER ENRIQUECIDA FOR HUMAN FOOD, the second improved the appearance of its crust by 23%.

Crounch is defined as the degree of crunch required in some products such as biscuits, waffles and other expanded products, the ENZYMATIC FIBER ENRIQUECIDA FOR HUMAN FEEDING produces a beneficial effect on this type of products, generating delicate structures, easy swallowing and good degree of palativity, the practical tests carried out during the development, indicated that the crounch of the products where ENRICHED ENZYMATIC FIBER FOR HUMAN FOOD was applied improved by 5%. The action of yeasts, added to the synergies of the enzyme complex present in the ENRICHED ENZYMATIC FIBER FOR HUMAN FOOD display their greatest activity, when the baking temperature exceeds 60 'C, and this happens during the first 10 minutes of baking, when the dough reaches the cooking temperatures, developing its maximum level of gasification, a phenomenon called furnace jump and it is where you can objectively appreciate the maximum benefit of the ENZYMATIC FIBER ENRIQUECIDA FOR HUMAN FEEDING, in terms of mass improvement is concerned. The volume obtained calculated as the direct measure of the yield of a flour in relation to the product obtained as soon as it comes out of the oven improved by 15% in 3,000 tests carried out on foods with ENZYMATIC FIBER ENRICHED FOR HUMAN FEEDING, compared to a traditional product . All the measures and evaluations that we have provided in this patent, lead to an increase in the yield of all types of flours, the result of summing up all the positive factors that in one way or another quantify the accumulation of virtues derived from the application of ENRICHED FIBER ENRIQUECIDA FOR HUMAN FEEDING, however, the fact becomes more important, considering that the ENZYMATIC FIBER ENRIQUECIDA FOR HUMAN FEEDING acts and benefits on all types of flours whatever their nature use or application, since the proven cases in one hundred percent of the practical applications made in the industry, they date that the performance of the outputs increases up to 10%, achieving with this, to be able to affirm that the incorporation of the ENZYMATIC FIBER ENRIQUECIDA FOR HUMAN FEEDING, generates a performance net of up to twice the value of the investment made in ENZYME FIBER ENRIQUECIDA PARA ALI HUMAN MENTATION

The complete manufacturing process for the ENRICHED ENZYMATIC FIBER FOR HUMAN FEEDING lasts for twenty-four hours online, and includes identification, separation, selection, extrusion, spraying, and heat treatment of celluloses, aleurones and cereal germs rich in amino acids chosen from wheat, corn, rice and sorghum, with dietary fiber intake, omega 6, omega 9 and a set of vitamins and minerals of high nutritional value for human consumption, whose step more The extrusion process is important, since it must be done under controlled conditions of temperature and humidity and pressure, since there is a danger of denaturation of amino acids and proteins, since temperatures, time and pressures must be strictly controlled and not exceed 90 ° C and 500Pa pressure.

The process to obtain Enriched Enzymatic Fibers for human consumption follows the following steps:

• Identification and selection of aleurons, especially taken from wheat, corn, rice and sorghum.

• Identification and selection of celluloses, especially taken from the pericarp of wheat seed husks, corn husks, rice husks and sorghum husks.

• Identification and selection of cereals, especially taken from wheat, corn, rice and sorghum.

• Identification and selection of germs, especially taken from wheat, corn, rice and sorghum.

• Separation and mixing of aleurones, cellulose, cereals and germs with enzymes of Glucoxidases, Pentosanases and Xylanases.

· Extruded with controlled temperature below 90 ° C and 500 Pa pressure.

Once the Enriched Enzymatic Fibers for human consumption have been obtained, it can be consumed or mixed with flour or bakery products. For the mixing of Enriched Enzyme Fibers for human food with flour, portions of from 0.125% -1% of the amount of flour are used where it is applied.

Claims

Enriched enzymatic fibers for human consumption characterized in that the product is composed of celluloses between 30% -50%, Aleuronas between 10% -30%, Carbohydrates between 10% -30% and germs between 10% -30%, from cereals chosen from wheat, corn, rice and sorghum, whose cereals are rich in amino acids, dietary fiber, omega 6, omega 9 and a set of vitamins and minerals of high nutritional value.

Enriched enzymatic fibers for human nutrition characterized in that the product is obtained through a twenty-four-hour online process that includes identification, separation, selection, extruded, spraying, texturing, sieving of aleurons, screening of hemicellulases and heat treatment of celluloses and cereal germs combined, mixed with vitamins and enzymes, where the most important stage is the process of extrudate should not exceed 90 ° C and 500 Pa pressure to avoid denaturation of proteins and amino acids.

Enriched enzymatic fibers for human consumption according to claim 2 characterized in that the process follows the following steps:

to. Identification and selection of aleurones, especially taken from wheat, corn, rice and sorghum.

b. Identification and selection of celluloses, especially taken from the pericarp of wheat seed husks, corn husks, rice husks and sorghum husks.

C. Identification and selection of cereals, especially taken from wheat, corn, rice and sorghum.

d. Identification and selection of germs, especially taken from wheat, corn, rice and sorghum.

and. Separation, sieving and mixing of aleurones, celluloses, cereals and germs mixed with enzymes of Glucoxidases, Pentosanases and Xylanases.

F. Extruded with controlled temperature below 90 ° C and 500 Pa pressure.

4. Enriched enzymatic fibers for human consumption according to claim 1 characterized in that it is a Natural enhancer of high nutritional value with dosage 0.5% to 1% SPH that can be consumed as a finished product or to increase the yield of up to 10% of all types of flours and get products thin crusts, mullets and good texture improved by 23%, improving greña in palles bark and provides excellent improved by 5% in expanded products Crounch.

5. Enriched enzymatic fibers for human consumption according to claim 1 characterized in that the flour mixture is made using portions from

0.125% -1% of the amount of flour where it is applied.

6. Enriched enzymatic fibers for human consumption according to claim 1 characterized by the high biological value where the proportion used will be present in the same proportion of the finished product where it is applied.

7. Enriched enzymatic fibers for human consumption according to claim 1 or 2, characterized in that it increases the nutritional content of the cereals by 30%, increases the volume by 15%, when the baking temperature exceeds ΘΟ'Ό, during the first 10 minutes Baking

8. Enriched enzymatic fibers for human consumption according to claim 1 characterized by potentiating aroma, smell, color and natural flavor through the flavonoids of the aleurons.

9. Enriched enzymatic fibers for human consumption according to claim 1 characterized in that it reduces fermentation times by 50% when mixed with bakery flours, due to the treatment with Glucoxidases, Pentosanases and Xylanases, responsible for accelerating the fermentation processes, increasing the C02 generation without losing the bouquet of the organoleptic attributes derived from long fermentations.

10. Enriched enzymatic fibers for human consumption according to claim 1 characterized in that it improves the degree of absorption due to pentosanases in the Xylanases present in the aleurons contained in the ENRICHED ENZYMATIC FIBER FOR HUMAN FEEDING that have the property of absorbing and retaining water up to a proportion of twice their own weight, which means that the yield of the equivalent to 2% up to 4% , regarding its normal performance.