WO2020039462A1

WO2020039462A1 - The enrichment process of grain flour by complete dehydration and utilization of vegetables extract, fruit vegetables and fruits.

Info

Publication number: WO2020039462A1
Application number: PCT/IR2018/050028
Authority: WO
Inventors: Mohammadreza MAGHSOUD
Original assignee: Maghsoud Mohammadreza
Priority date: 2018-08-18
Filing date: 2018-09-29
Publication date: 2020-02-27

Abstract

N production or yield is a method in which the different natural materials (Agricultural crops) such as rennet and juice of fruits, vegetables, and fruit vegetables are combined together which considering the mixing operation with various flour and new formulation, it creates a fundamental evolution in the production and processing industry of compound bread dough that is high quality. The natural pure matters without application of chemical materials and aromas, are considered as a recent evolution in the field of nutrition and national fundamental planning, in order to improving people growth and nutrition requirements both children and adults, and results in the changes in recent methods of production such as enriched combined bread. It also results in the comprehensive planning, complete nutrition, economical efficiency and saving of people in the society, elimination of energy losses in the processing and simultaneous production of industrial machine bread in different volumes and sizes as well as traditional compound bread.

Description

Title of Invention : The enrichment process of grain flour by complete dehydration and utilization of vegetables extract, fruit vegetables and fruits.

Technical Field

[1] Food, nutrition, and agriculture

Background Art

[2] Considering the statistical data and the researches carried out by authorities and expertise of relevant nutrition research institutions of different countries, the different types of bread which are produced by utilizing of white flours, has lower value in terms of organic matter and nutritional value. The method which is applied in the production and combination of flours in particular the white flour never uses the addition of vitamins, minerals and natural essential supplementations which have the major share in the nutrition basket of people. Flence the enrichment of bread with application of agricultural crops including fruits, vegetables, and fruit vegetables juice and extracts, which are full of vitamin, promotes the brain ability, memory and aids the digestive system in particular in the elderly and children, therefore it has important value.

Summary of Invention

Technical Problem

[3] Technology and the alternative technical knowledge in the new method with application of fruit and vegetable juice and extracts, containing minerals, proteins, and vitamins but without using any water, considerably results in the enriching of grain (nutritious food) with high nutritional value.

[4] Other problems in the consumption of the bread specially industrial and traditional breads are recently people tendency towards its taste. This problem can be solved by utilizing of fruits and vegetable juices and consequently the fresh and pleasant smell and taste of these materials would be easy to smell in the bread and this is an advantage in the innovative features of the invention. [5] The other main problem nowadays is the waste of bread and by adding the useful organic matters, exist in agronomic and horticultural residue, into the above- mentioned bread, shorter time will be required for preserving it and therefore it would have the least waste. Another advantage of this technology is application of special press machines which are used for extracting of juice from fruits and vegetables and the hardness of scum can be used in the herbivorous animal and poultry feed.

Solution to Problem

[6] Considering the requirements of food industry in the field of bread, production of bread in the highest quality for delivery to the market for consumption of people in the society in particular in ones where children and adolescent have malnutrition is very significant. Production of such a bread containing vitamins, minerals, fibers, and vegetable proteins would have considerable effect on the health and growth quality of people which do not exist in the traditional bread produced unscientifically.

Advantageous Effects of Invention

[7] Production and preparation of such types of bread, containing considerable quantity of vitamins, minerals, fibers, and enriched vegetable proteins, considerably aids to the body growth and health as well as the increase in the efficiency of the society members and consequently increases the need to invention and technology. It is noteworthy that in the processing and formulation of vitamin and protein enriched breads, it is possible to apply the same ordinary machinery which is used in the production of industrial and traditional breads in workshops and stores.

[8] This new procedure resulted from the combination of some materials and wheat flour, or different combinations of grain flour, and in total it is being applied in small or large baking centers in cities or villages. Production of new formulated machine bread aids, not only the enhancement of the quality and the maximum profit percentage of various agricultural crops flour, also it increases the quality of bread and with combination of fruit, vegetables, and fruit vegetables juice and extracts will promote the growth and health of people in the standard life.

[9] In view of the progressing and manufacturing of the factories and workshops for industrial baking which has been initiated recently in the developed and developing countries, the production processing of the new crop resulted in the creation of motivation and entrepreneurship and employment of thousands of people in the area of machine bread industry. Some of the positive technological and qualitative aspects can be mentioned as followings:

• Mass production of bread with modern method and delivery to market

• Carrying out the entire processing, fermentation • Lower energy cost in compare to production

• Capability of producing more in a small space

• Application of natural vitamins as well as minerals and fibers in bread

• Application of various agricultural crops in preparation and production of bread and reduction of excess expenses

• Saving time and utilization of some natural compound materials in bread

• Using the taste of fruits , vegetables, fruit vegetables, and fresh materials in bread

• Usage of machinery manufactured locally or in abroad for production of bread with new formulations.

• Simplicity of formulation and combination of flours and agriculture crops together

• Application of (agriculture crops) rennet and juice of fruits, vegetables, fruit vegetables under emergency condition such as, shortage of healthy water during war, earthquakes, contamination of water resources in dams, and damage of water transmitting systems to cities and houses as well as other unpredicted natural events.

Description of Embodiments

[11] Other features of this new innovation are as follows:

• Economical and time savings

• Preventing excess financial resources

• Correct programing and utilizing of safe agricultural crops in the consumption of wholemeal, semi-wholemeal, locally prepared or traditional bread baked by machine in new method in the consumption basket of households.

• Increase in the awareness of the consumers of this types of bread in qualitative consumption of this new production in the consumption basket of households.

• Encouraging investors and entrepreneurs in the production sector and preparation of enriched bread from agronomic and horticultural crops in capital market.

• Instituting of wholemeal, semi-wholemeal, and traditional bread production workshop and factories which would be the origin of other new innovative projects.

• Modern methods and solutions for marketing, production supply and sale in the market and encouragement of other old baking workshops and confectioners to produce their products by new method.

• With creation of processing and mass production in the machine bread factories, considerably aids to the extended creation of occupations and new jobs in the agricultural sector

• Considering the lack and shortage of vitamins, minerals, and fibers in the nourishment of society members, consumption of these types of enriched bread sensibly compensates for the lakes.

• Introduction of stable technology process based on the requirements of the safe and organic nourishment due to the completion of national and transnational food chain according upon different societies requirements and eventually increasing the food health tendency of people in low-income and poor countries.

[12] Daily consumption of vegetables is one of the most important factors in the prevention of cancers. Since the juice and extract of vegetables contain vitamins and minerals and therefore empower the body immune system.

[13] Juice and extract of orange vegetables such as carrot and pumpkin contain Beta carotene. Beta carotene is a pigment which converts to vitamin A anytime it is necessary. This matter preserves body against cancers.

[14] Juice and extract of green leaves vegetables have higher nutritional value. In these vegetables Carotenoids, Saponins, Lutein and Flavonoids are found. These vegetables contain fiber, Folate, and Beta carotene required for body. Afterwards these materials preserve body against several kinds of cancers. Juice and extracts of celery, spinach, Broccoli and parsley are types of green leaves vegetables. [15] Juice and extract of red color vegetables such as tomato, watermelon, and violet cabbage contain several types of phytochemicals.

[16] Phytochemicals neutralize the effects of free radicals. Lycopene is one of the phytochemicals which protects the body skin against sun ray and causes the better performance of prostatic gland in body.

[17] Juice and extract of cabbage family vegetables also have higher nutritional value, nutritionists believe that these vegetables are very effective in preserving of cancers. The Indol which is exist in cabbages juice is effective in anti-cancer aspect of cabbages. Much of the vegetables juice and extracts contain abundant vitamin C. vitamin C plays important role in the prevention of cancers. Vitamin C are found abundantly in juice and extract of vegetables such as Broccoli, and tomato.

[18] Juice and extracts of vegetables contain considerable amount of fiber. Based on the opinion of nutritionists, the fiber presents in the vegetables juice has significant role in the prevention of colon cancer. Fiber constructs part of the juice and extract structures that human body cannot digest it, but by mixing grain flour in the bread form for better digestion and assimilation, it facilitates the task of digestive system and intestinal evacuation rate would be higher and the cancerous materials combined with fiber and then excreted from body. The fiber in the juice and extracts of vegetables also aid to the growth of useful bacteria in the intestine. Following the diets which contain abundant quantity of fiber reduces the catching of intestinal cancer. The juice and extracts of all vegetables contain abundant quantity of fiber.

[19] The relationship between the consumption of vegetables and blood pressure reduction

[20] Vegetable juice and combined extracts with grains contains very lower amount of sodium element. Sodium exists in many foodstuffs. Much assimilation of sodium in the body results in high blood pressure. The juice of fresh vegetables in compare to frozen and canned vegetables contains lower amount of sodium. Likewise the juice and extracts of vegetables such as celery, and rhubarb mixed with grain, due to containing higher amount of potassium, results in the reduction of blood pressure.

[21] Utilizing the juice and extracts of vegetables guarantees the health of people in society

[22] There are over 180 types of different vitamins and minerals in the juice and extracts of various vegetables and fruits that body needs to provide them in order to obtain its health and safety. Therefore consumption of various vegetables and fruits juice and extracts is essential to provide human health and safety. Vegetables contain abundant vitamins and minerals which have important effect in the body health. One of these mineral is iron. Iron plays significant task in hematopoiesis and supplying of energy in the body. Iron shortage in diet causes anemia and sense of fatigue. The juice and extracts of vegetables and fruits such as spinach, apple, Celery contain abundant quantity of iron. The juice and extracts of dark green vegetables such as spinach, Broccoli, and lettuce, furthermore the mentioned characteristics, contain the significant amount of calcium. Calcium is essential for the stiffness of bone and teeth health and also prevents from osteoporosis.

[23] Consumption of the juice and extracts of vegetables reduces the danger of diabetes

[24] Fresh vegetables, contain lower amount of sugar. Sugar in various forms in the body, finally converted to glucose and this phenomenon varies the blood sugar level and therefore having information about the hydrocarbon and consequently sugar content is essential for diabetic patients. Vegetables have lower effect on the blood sugar balance in compare to other foodstuffs and provide vitamins and minerals for body. Therefore application of vegetables juice in bread in the diet of diabetic patients plays important role from the view point of disease prevention. The juice of vegetables contain fiber, antioxidant, abundant minerals, and other combinations and reduces the danger of type II diabetes and its side effects.

[25] Existing of lower Glycemic index in foodstuffs are very important in the nutrition of type II diabetic patients and on the other hand their consumption is very important for body weight reduction. The juice and extracts of vegetables such as Broccoli, cauliflower, celery, and spinach contain lower Glycemic index.

[26] Vegetables are full of magnesium and magnesium has an important effect in Insulin activity. Magnesium level is usually low in diabetic patients. The juice and extracts of vegetables with green leaves such as spinach are valuable source of magnesium.

[27] Considering the production process and combination of grain flour such as white flour and lack of vitamins, minerals, and essential natural supplements which have the major role in the nourishment of people in the society, therefore enriching bread by application of agronomic and horticultural matters, including the juice and extracts of fruits, vegetables, and fruit vegetables containing varied types of vitamins which are memory booster and aid to better function of digestive system in particular in elderly as well as the optimum children growth, has significant position in the nourishment of people.

Examples

[28] For instance the presence of different groups of vitamins which abundantly found in some vegetables have been evaluated. Researchers have demonstrated that application of natural supplements in the agricultural crops by using of the juice and extracts of fruits, vegetables, and fruit vegetables decrease the cardiovascular disease and aid to the promotion of society health.

Industrial Applicability

[29] The wholemeal and semi-wholemeal breads include cube Toast bread, German bread, Baguette, French bread, sandwich bread, Burger bread, flat traditional or local bread, sweet bread dough, cakes, Biscuit dough (machine) by using machines, mixers, presses and ovens.

Claims

[Claim 1] This is to inform you that I, Mohammad Reza Maghsoud, have succeeded in establishment of a new technique for combined processing in the production of doughs for industrial, machine- baked, and traditional breads, in addition to the combined processing for preparation of the Marzipa cookie and biscuits and the related pastry dough; with the usage of agricultural and garden crops and the juices of a variety of edible vegetables, summer crops, and fruits; without the usage of water. This approach has been unprecedented in and out of the country.

The related ingredients are as follows:

[Claim 2] Cereals, white wheat and buckwheat flours

[Claim 3] Barley flour, Rye flour

[Claim 4] Vegetable juice and extract

[Claim 5] Fruit juice and extract

[Claim 6] Summer crops' juice and extract

[Claim 7] White wheat and buckwheat flours as the main ingredient of bread's substance

[Claim 8] Barley flour as the main ingredient of bread's substance

[Claim 9] Rye flour as the main ingredient of bread's substance

[Claim 10] Vegetable juice for enrichment of the process of bread preparation

[Claim 11] Fruit juice for enrichment of the process of bread preparation

[Claim 12] Summer crops' juice for enrichment of the process of bread preparation

[Claim 13] The said natural agricultural a nd garden products are the ingredients of a completely new type of enriched and vitaminized breads (a whole meal). These natural agricultural and garden products are also prepared for production of cookies, cakes, and biscuits, in addition to supplementing a variety of vitamins, fibers, and minerals. The related breads and cookies are produced and prepared in a variety of volumes and shapes and forms.

[Claim 14] 1-vegetable juices comprise at least 35% of this product. Cereal flours are also included in this product; the related volume of which depends on the type of flour. For instance, wheat flour comprises 60% of the corresponding product. Powdery yeasts and natural preservatives comprise 5% of the related ingredients. Fruit juices consist 30% of the product, and the related wastes (and hardness) consist 15% of the product. Cereal flours; based on the type of the flour; such as wheat, barely, and/or Rye flour roughly consist 50% of the product.

[Claim 15] In each product, the selection of ingredients depends on the production capacity and the terms of usage of ingredients. The flavor and color of choice in agricultural and garden crops for production of bread doughs differ in each case. The needed temperature for baking stands at 140-180 degrees centigrade, and lasts 30-45 minutes in the form of indirect heat, coupled with steam; preserving further nutrition and vitamins in breads.

[Claim 16] Usage of agricultural and garden crops in preparation and production of enriched, vitaminized breads, includes vegetables, namely spinach, celery, rhubarb, fresh edible vegetables (Parsley, cress, mint, basil, coriander, dill), white beet leaves and beetroot leaves, and other vegetables which are within the food basket of the members of the community.

[Claim 17] Summer crops, including water melon, cantaloupe, yellow melon, cucumber, different types of cabbage, different types of pumpkins, carrots, different types of tomatoes, white beet, and beetroot, and other summer crops that are cultivated and harvested in different countries.

[Claim 18] Juices of Fruits, including orange, tangerine, grape fruit, read and white apples, lemon, lime, red and white grapes, strawberries, sour cherry, pears, cherries, pomegranate, kiwis, and other fruits which are cultivated, reaped and consumed in different countries of the world.

[Claim 19] Given the claims, it is clear that the ingredients of the bread products are the juices of vegetables, fruits, and summer crops, mixed with a variety of cereal flours weighing 0.1 to 100%.

[Claim 20] The usage of fresh vegetable, fruit, and summer crops' juices (agricultural and garden crops) without the usage of water, is a new approach which aims to enrich breads, cookies, cakes, and biscuits via the usage of the said ingredients and vitaminization of bread doughs (new meal) in a variety of shapes. With the consideration of the said ingredients, a new product is prepared and made based on an innovative method. The said assertions include an especial process and new technique in processing the production (industrial and machine-baked) of bulky and semi-bulk breads, cookies, cakes, and biscuits.

With due regard to the said assertions; please assess and study the abovementioned cases, and register the invention.