• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
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  • 优先权
    • 专利摘要:
    Functional food composition comprising a dough with coconut (11.3-12% by weight), calcium caseinate or ovalbumin (17.3-18%), soluble inulin, chicory or raftilose inulin or oligofructose (7.8-8, 5%) mixture of microcrystalline cellulose and sodium carboxymethylcellulose (3.0-3.2%), water (29.3-30.5%), seeds (1.0-1.2%), nuts (4, 0-4.5%) and cinnamon, ginger, turmeric or bitter cocoa (0.25-0.30%) and a bath covered with chocolate or bitter caco with cocoa butter or oil. It also relates to the process of manufacturing the food composition without cooking steps or high temperatures that can denature the ingredients. It includes hydrating cellulose, inulin and calcium caseinate with water, grinding seeds and nuts and mixing everything with cinnamon. This mass will be molded and bathed in the cover. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2683842A1
    申请号:ES201700281
    申请日:2017-03-28
    公开日:2018-09-28
    发明作者:Luis Ángel OTERO VIDAL；Roxana NOEMÍ GUIADA
    申请人:Luis Ángel OTERO VIDAL；Roxana NOEMÍ GUIADA；
    IPC主号:
    专利说明:

    Functional food composition
    SECTOR OF THE TECHNIQUE
    The present invention relates to a food composition, source of functional ingredients, rich in proteins of high biological value; polyunsaturated, monounsaturated and saturated fats of vegetable origin; low carb low glycemic index; added with prebiotic (fermentable) and non-fermentable fibers. It will generally be presented as a snack covered with chocolate covered in high cocoa.
    STATE OF THE TECHNIQUE
    During the first half of the 20th century, nutritionists identified essential nutrients and established nutritional guidelines in order to prevent deficiencies and help the growth, development and maintenance of the organism.
    In the last third of the twentieth century, scientific research recommended avoiding excessive consumption of certain nutrients, understanding the potential influence on the development of various chronic diseases, such as cardiovascular diseases, diabetes, high blood pressure and cancer. It was shown that certain nutrients, when consumed in amounts greater than the recommendations, can have negative effects on health. As a result, a wide range of food products began to develop with reduced amounts of certain nutrients such as fats, sugar and salt.
    At the beginning of the 21st century, industrialized countries face new challenges, such as the increase in the cost of health care, the longer life expectancy, the increase in scientific knowledge, the emergence of new technologies and major changes in the style of lifetime. Nutrition research develops the concept of "optimal nutrition", determining the quality of daily nutrient intake and the properties of foods that favor health maintenance. The concept of functional foods begins to develop.
    A food can be considered functional if it exerts a beneficial effect on one or more functions of the organism, in addition to its intrinsic nutritional effects, in such a way that it is appropriate to improve the state of health and well-being and reduce the risk of disease.
    A fundamental condition of functional foods is that they must be an integral part of a normal regimen and demonstrate their effects in amounts normally consumed in the diet.
    The specific nutrients (for example proteins) and the food components (for example prebiotics) of functional foods should improve the organism's selective functions or biological responses, fundamentally the functions of regulation of basic metabolic processes, defense against oxidative stress, cardiovascular physiology, physiology gastrointestinal, cognitive performance and physical fitness improvement.
    Optimum nutrition through the use of functional foods is an effective tool for prevention and is part of the treatment of the so-called Chronic Non-communicable Inflammatory Diseases (EIC): obesity, diabetes, arteriosclerosis, arterial hypertension, arthritis, sarcopenia, diseases of the skin, neurological disorders, cancer and others.
    EICs are the great epidemic of the 21st century. Taking into account a world population of 7400 million, the incidence is: overweight 39% (2886 million); obesity 13% (962 million); diabetes 9% (666 million); arterial hypertension 13.6% (1006 million); deaths from cardiovascular disease 31% (17.5 million).
    Excessive consumption of processed foods, lack of physical activity (sedentary lifestyle) and chronic stress make up a dangerous trilogy, which can claim lives early through acute diseases such as acute myocardial infarction (AMI), cerebrovascular accident (CVA) ), dementias, diabetic coma and others.
    Another pathology due to the slowly evolving CIS is early aging or also called pathological aging. This is the reason why the quot; Vidaquot expectation; of people does NOT increase significantly (75 years average), despite the important scientific and technological advances of the last decades. It is inferred that a person who eats a healthy way, maintains a moderate level of physical activity regularly and is not subjected to chronic stress, would have a life expectancy of over one hundred years, without motor or mental disability.
    BRIEF EXPLANATION OF THE INVENTION
    The invention consists of a food composition according to the claims.
    The present invention relates to a functional food, and its manufacturing method, developed by medical and nutrition professionals. It is a functional food because, consumed in normal amounts as part of a balanced diet, it is appropriate to promote metabolic and cardiovascular health and weight loss. It is suitable for consumption in the general population; packaged in individual portions, ready to consume, easy to store and transport.
    It is a functional food, of novel composition, which can be categorized as `` snackquot ;, ideal to complement the diet of the general population and especially to be applied in the dietary-therapeutic treatment of people suffering from metabolic diseases such as overweight and Obesity, cardiovascular risk factors and chronic inflammatory diseases.
    This product is characterized by being a functional food, free of artificial additives. Its method of preparation allows to keep intact the nutritional value of each of its ingredients, while preserving the environment, as it does not require cooking or operations with high energy expenditure.
    The main advantages of its achievements are:
    one. It is reduced in calories, with a pleasant non-addictive flavor.
    2. The product is hyperproteic, with proteins of animal origin, high biological value and excellent digestibility. Stimulates satiety (decreases appetite) in the short term, increases muscle mass and contributes to lower body weight and body fat mass. The fats it contains are of vegetable origin, of good nutritional quality, rich in polyunsaturated and monounsaturated fatty acids
    3. The product is a functional food because it provides non-fermentable fibers, prebiotic fibers (inulin and oligofructose), phytosterols, flavonoids, vitamins, minerals and trace elements. All these components help to optimize a range of
    bodily functions related to the state of health and well-being, and the reduction of disease risk with scientifically proven benefits.
    Four. The product has a very low carbohydrate content, with complex carbohydrates as the main source within the low total content.
    5. The product does not require additives, preservatives, artificial colors, artificial sweeteners, polyalcohols, simple added sugars, HFCS High fructose and glucose Uarabes), starches, maltodextrins, lactose, cholesterol, trans fats, hydrogenated oils, animal fats, wheat, gluten, soy and derivatives
    6. The method of elaboration is characterized by not requiring cooking. The mixture at room temperature keeps the properties of proteins and micro nutrients unchanged. The manufacturing process tends to preserve the environment by low energy consumption and minimum amount of water used without emission of gases.
    Preferably it will be sold in individual portions, with the right amount and appropriate for consumption (about 40 g per consumption). In this way you can substitute snacks or treats, in addition to more easily controlling overconsumption.
    Proteins generate more satiety than an iso-energy intake of carbohydrates
    or fat This suggests that increasing the proportion of protein in the diet can promote satiety and facilitate weight loss. Moreover, proteins of animal origin have been shown to produce 2% higher energy expenditure than proteins of plant origin. The greatest satiety effect is achieved when consumed half an hour before meals, accompanied by abundant hydration (approximately 400 el).
    Proteins increase diet-induced thermogenesis (caloric expenditure generated by nutrient metabolism) which also influences satiety and increased energy expenditure in greater proportion than other macronutrients.
    The fat provided by the product delays gastric emptying, providing a sensation of gastric fullness for a longer period of time.
    The type and quantity of carbohydrates and soluble and viscous food fiber that it possesses confer low glycemic index and low glycemic load. This characteristic decreases the absorption of glucose in the bloodstream, so that the fluctuations in blood glucose level are less pronounced and, consequently, insulin requirements are lower. This characteristic prevents the increase in post prandial glycemia and helps prevent the state of prediabetes. In stable diabetic people in their disease, the product may be indicated as collation.
    Inulin helps lower LDL cholesterol levels in the blood, and has a role in modifying two key risk factors for the development of diabetes, body weight control and body fat stores.
    Oligofructose has good tolerance and helps promote satiety at the next food intake.
    Short chain fatty acids, which are produced in the colon during fiber fermentation, can affect the release of intestinal hormones from satiety, such as tyrosine tyrosine peptide (PYY) and glucagon-like peptide 1 (GLP- one).
    Polyphenols, including flavonoids, help strengthen the body's own antioxidant defenses. Although oxygen is essential for human life, it is also involved in the formation of reactive oxygen species, which act as oxidants and are the main causes of aging and of many diseases associated with it such as cardiovascular pathologies, cancer and degenerative neurological diseases
    The type of fat it contains, associated with phytosterols, helps increase HDL cholesterol and lower LDL cholesterol in the blood. In people diagnosed with dyslipidemia, the product may be indicated as collation.
    The contribution of prebiotics contributes to maintaining the intestinal microbiota preventing systemic inflammation, obesity and intestinal bacterial translocation. A prebiotic is a non-digestible food ingredient that produces beneficial effects by selectively stimulating growth or modifying the metabolic activity of one or several bacterial species of the colon, thereby improving the health of the host. It is also a source of prebiotics for those people who need to recover the intestinal flora, such as patients in nutritional recovery or receiving antibiotic treatment.
    It can be indicated as a fermentable and non-fermentable fiber supplement for people who perform diets with deficiencies or who suffer from constipation or alteration of the bowel movement.
    5 The nutritional composition of the product makes it suitable for consumption by peoplewho are being treated for diabetes, high blood pressure, stroke,cardiovascular diseases, gluten intolerance, lactose intolerance, insulin
    resistance and prediabetes.
    10 The consistency of the product makes it suitable for people with difficulty in chewing
    or with loss of teeth.
    Specifically, the food composition comprises a core and a cover. The core is a mass consisting of a gel of proteins, prebiotic fibers and non-fiber
    15 fermentables complemented with seeds, nuts and cinnamon. The cover is a bath based on bitter chocolate (without added sugar, with high cocoa content and cocoa butter or neutral oil).
    Product percentage composition:
    Core ingredients Percentage (weight)
    Coconut 11, 3rd 12%
    Calcium or ovalbumin caseinate 17.3a18%
    Highly soluble inulin, chicory or raphthylose or oligofructose inulin. 7.8 to 8.5%
    Mixture of microcrystalline cellulose and sodium carboxymethylcellulose 3.0 to 3.2%
    Water 29.3 to 30.5%
    Flax seeds (or pumpkin or squash or chia or sunflower or amaranth or poppy or combinations thereof) 1, Oa 1.2%
    Pecan nuts (or castile nuts or almonds or hazelnuts or combinations thereof) 4.0 to 4.5%
    Cinnamon (or ginger or turmeric or bitter cocoa or a combination of the above.) 0.25 aO, 30%
    Coverage ingredient Percentage (weight)
    Chocolate (70-100% cocoa, preferably 80%) or cocoa amarao 20.5 to 21.0%
    Cocoa butter or neutral oil 1.75 to 2.0%
    Examples of neutral oil are sunflower, canola and / or corn oils
    The method of manufacturing the composition comprises the steps of: a1) Hydrating the mixture of microcrystalline cellulose and sodium carboxymethylcellulose, inulin and / or oligofructose and calcium caseinate and / or ovalbumin with water and stand 2 to 4 hours at room temperature and mix. a2) Grind the coconut, the selected seed and the selected dried fruit, each with a low power grinder and mix. a3) Integrate the hydrated mixture, ground ingredients and cinnamon (or ginger or turmeric or bitter cocoa or a combination of the above) and mix until all components are integrated and obtain a malleable paste of creamy consistency. b1) Melt and temper the chocolate to a ski lift temperature of 302C to 322C. In case of using bitter cocoa, it does not require melting or tempering as it usually occurs in the form of a powder. b2) Melt and temper the cocoa butter in a water bath from 182C to 229C in temperature. If neutral oil is used, it does not require melting or tempering.
    b3) Join and mix until the complete integration of the products of stages b1) and b2), keeping the mixture between 302C and 322C of temperature until the end of the bathing process. The mixture of neutral oil and bitter cocoa does not require a specific temperature, as it is directly applicable.
    c) Mold the product of stage a3) and bathe in the mixture of stage b3), cool and dry
    The procedure will usually end with controlled atmosphere packaging
    or vacuum.
    The invention does not require figures that clarify the description.
    EMBODIMENTS OF THE INVENTION
    Next, an embodiment of the invention will be briefly described as an illustrative and non-limiting example thereof.
    The percentages expressed in the previous section will generally be applied to bars
    about 35-45 9 in weight, resulting in masses of each ingredient as
    indicated:
    Core ingredients Weight
    Coconut 4a5g
    Calcium or ovalbumin caseinate 6a8g
    Highly soluble inulin, chicory or raphthylose or oligofructose inulin. 2.8 to 3.8 9
    Mixture of microcrystalline cellulose and sodium carboxymethylcellulose 1 to 1.5 9
    Water 10.5 to 13.5 mi
    Flax seeds (or pumpkin or squash or chia or sunflower or amaranth or poppy or combinations thereof) 0.4 to 0.5 9
    Pecan nuts (or castile nuts or almonds or hazelnuts or combinations thereof) 1.6a 1.9g
    Cinnamon (or ginger or turmeric or bitter cocoa or a combination of the above.) 0.1 to 0.2 9
    Coverage ingredient Percentage (weight)
    Chocolate (70-100% cocoa) or bitter cocoa 7.0 to 9.3 9
    Cocoa butter or neutral oil 0.7a1, Og
    An example of a product, in 35 g tablets, and 91 Kcal, with all the preferred ingredients, would comprise:
    Ingredient Amount per proportion
    Mass (Core)
    Coconut 4g
    Flax seeds 0.4 9
    Calcium Caseinate 6.39
    Pecan nuts 1.6 9
    Cinnamon powder 0.1 9
    Highly soluble inulin (Orafti® HSI) 3g
    Mixture of microcrystalline cellulose and sodium carboxymethylcellulose (®Arcell se 591) 1.2 9
    Water 10.5 ml (10.5 g)
    Bathroom (coverage)
    Bitter Chocolate (80% cocoa) 7.2 9
    Cocoa butter 0.7 9
    The procedure for preparing the composition of the invention (for the preferred ingredients), appropriate to maintain all the properties, will be set forth below. The time ranges will depend on the amount of mass. The
    5 values indicated here apply for products of about 35 g.
    to). Preparation of the dough
    Hydrate the mixture of microcrystalline cellulose and sodium carboxymethylcellulose, highly soluble inulin and calcium caseinate with the total water of the product. Let stand for 2 to 4 hours at room temperature. Mix for 2 to 5 minutes with
    powerful mixer (depending on the quantity).
    Grind the coconut, flax seeds and pecan nuts, each with a low power grinder, for 1 to 3 minutes and mix for 1 to 2 minutes with medium mixer.
    15 Integrate the hydrated mixture, ground ingredients and cinnamon and mix until all components are integrated and obtain a malleable paste of creamy consistency. b). Bath preparation
    Melt and temper the chocolate to a ski lift temperature of 302C to 32 !! C 20 Melt and temper the cocoa butter in a water bath of 18 !! C to 22 !! C temperature.
    Join and mix until complete integration, keeping the mixture between 30 !! C and 32 !! C temperature until the end of the bathing process c). Molding and bath, after which cold (4 !! - 62C) and drying (2 to 6 minutes) is applied.
    The packaging will preferably be done in a controlled atmosphere or under vacuum in order to obviate the additives. The product can be stored at room temperature without problems.
    30 The procedure will be similar when one of the ingredients is replaced by one of the substitutes already mentioned.
    权利要求:
    Claims (1)
    [1]
      1-Functional food composition characterized by comprising a dough with:
    Core ingredients Percentage (weight)
    Coconut 11, 3rd 12%
    Calcium or ovalbumin caseinate 17.3a18%
    Highly soluble inulin, chicory or raphthylose or oligofructose inulin. 7.8 to 8.5%
    Mixture of microcrystalline cellulose and sodium carboxymethylcellulose 3.0 to 3.2%
    Water 29.3 to 30.5%
    Flax seeds (or pumpkin or squash or chia or sunflower or amaranth or poppy or combinations thereof) 1, Oa 1.2%
    Pecan nuts (or castile nuts or almonds or hazelnuts or combinations thereof) 4.0 to 4.5%
    Cinnamon (or ginger or turmeric or bitter cocoa or a combination of the above.) 0.25 aO, 30%
    with a cover bath of:
    Coverage ingredient Percentage (weight)
    Chocolate (70-100% cocoa, preferably 80%) or bitter cocoa 20.5 to 21.0%
    Cocoa butter or neutral oil 1.75 to 2.0%
    2 - Process of manufacturing a food composition according to claim 1, characterized in that it comprises the steps of:
    10 a1) hydrate the mixture of microcrystalline cellulose and sodium carboxymethylcellulose, inulin or oligofructose and calcium caseinate or ovalbumin with water and stand for 2 to 4 hours at room temperature and mix;
    15 a2) grind coconut, flax seeds, pumpkin, squash, chia, sunflower, amaranth, poppy or combinations thereof and pecan nuts, castile, almonds, hazelnuts or combinations thereof with low power grinder and Mix;
    20 a3) integrate the hydrated mixture, ground ingredients and cinnamon, ginger, turmeric, bitter cocoa or a combination of the above and mix until
    achieve the integration of all components and obtain a malleable paste of creamy consistency;
    c) mold the product from step a3) and bathe in a chocolate mixture between5 70 AND 100% cocoa or bitter cocoa with neutral oil or cocoa butter,cool and dry.
    3) Method according to claim 2, wherein the preparation of the bath mixture comprises 10 b1) melting and tempering the chocolate from 70 to 100% cocoa to a ski lift temperature of 302C to 322C. b2) melt and temper the cocoa butter in a water bath from 182C to 222C temperature. b3) join and mix until the complete integration the products of stages b1) and 15 b2), keeping the mixture between 302C and 322C of temperature until the end of the bathing process.
    4) A method according to claim 1 or 2, which also includes vacuum or controlled atmosphere packaging.
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    同族专利:
    公开号 | 公开日
    ES2683842B8|2019-11-27|
    AR109830A1|2019-01-30|
    ES2683842B1|2019-07-09|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    US20050226960A1|2004-04-07|2005-10-13|Boice Brooke C|Food bar with reduced hardness|
    US20100278981A1|2009-04-22|2010-11-04|Gary Ervin|Meal Replacement and Appetite Control/ Diet System|
    法律状态:
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    优先权:
    申请号 | 申请日 | 专利标题
    ES201700281A|ES2683842B8|2017-03-28|2017-03-28|Functional food composition|ES201700281A| ES2683842B8|2017-03-28|2017-03-28|Functional food composition|
    ARP170102772A| AR109830A1|2017-03-28|2017-10-04|FUNCTIONAL FOOD COMPOSITION AND MANUFACTURING PROCEDURE|
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