• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The present invention relates to a food composition comprising extruded babassu flour, also refers to a food ingredient and to a food film comprising said babassu flour; The present invention furthermore relates to a process for the preparation of a food composition based on extruded babassu flour and to a process for the preparation of a food film comprising said flour. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2768432A1
    申请号:ES201831252
    申请日:2018-12-20
    公开日:2020-06-22
    发明作者:Fakhouri Farayde Matta；Redondo Realinho Vera Cristina De；Sousa Pais Antunes Marcelo De；Perero José Ignacio Velasco
    申请人:Universitat Politecnica de Catalunya UPC；
    IPC主号:
    专利说明:

    [0001] FOOD COMPOSITION BASED ON BABASÚ
    [0003] Field of the Invention
    [0005] The present invention falls within the general field of food, and in particular, relates to a babassu-based food composition.
    [0007] State of the art
    [0009] Currently the number of celiac or gluten intolerant people is increasing, in such a way that these individuals cannot eat any food that contains gluten.
    [0011] Wheat gluten is made up of glutenin and gliadin, these proteins being responsible for the plasticity and elasticity that gluten confers in bakery products and responsible, in addition, for intolerances and allergies to said product.
    [0013] In recent years, different alternatives to wheat flour have emerged to produce foods that can be consumed by celiac people and, in this sense, we find chickpea flour, rice flour and quinoa flour, among others. However, these flours do not have the characteristic properties that gluten confers on the bread-making product.
    [0015] Despite all these existing alternatives, there is still a need to provide a gluten-free flour, but which presents the physicochemical properties of wheat flour, so that it can be used as a food ingredient suitable for celiac and intolerant people. gluten.
    [0017] Brief description of the invention
    [0019] The present invention solves the problems described in the state of the art since it provides a babassu-based food composition, suitable for celiac people, free of preservatives and additives, that can be used as a food ingredient and that, thanks to its physicochemical properties, It can be used for the preparation of food films.
    [0020] Thus, in a first aspect, the present invention relates to a gluten-free food composition comprising extruded babassu flour (hereinafter, composition of the present invention).
    [0022] In a particular embodiment, the extruded flour of the composition of the present invention comprises babassu mesocarp flour and babassu seed oil. More particularly, the extruded babassu flour comprises babassu mesocarp flour in a percentage comprised between 80-99% by weight, and babassu seed oil in a proportion comprised between 20-1% by weight.
    [0024] In a particular embodiment, the composition of the present invention comprises a plasticizer.
    [0026] In the present invention, plasticizer refers to a food additive that increases the plasticity of the composition comprising it. In a more particular embodiment, the plasticizer is glycerol. In another particular embodiment, the plasticizer is sorbitol.
    [0028] In another aspect, the present invention relates to a food ingredient (hereinafter, food ingredient of the present invention) comprising the food composition of the present invention.
    [0030] In another aspect, the present invention relates to a food film (hereinafter, food film of the present invention) comprising the food composition of the present invention.
    [0032] In another aspect, the present invention relates to a process for the preparation of a food composition of the present invention, which comprises the following steps:
    [0033] a) mix babassu flour from mesocarp in a percentage between 80-99% by weight and babassu seed oil in a percentage between 20-1% by weight,
    [0035] b) extruding the mixture in step a),
    [0037] In a particular embodiment, step b) of extrusion of the process for the preparation of the food composition of the present invention, is carried out with a temperature profile of 80-95 ° C, 100-120 ° C, 100-120 ° C , 100-120 ° C and at 20-30 rpm.
    [0039] In another aspect, the present invention refers to a process for obtaining the food film of the present invention, which comprises the process for the preparation of the food composition of the present invention and the following additional steps: i) adding a plasticizer to the food composition,
    [0041] ii) extrude the mixture obtained in step i) at 25-35 rpm and with a temperature profile of 85-95 ° C, 115-125 ° C, 115-125 ° C and 125-135 ° C,
    [0043] iii) form a tubular film by blowing and roller system.
    [0045] Description of the figures
    [0047] Figure 1 shows the dark toned flour of the present invention, along with two samples of raw, non-extruded flour with lighter shades.
    [0049] Figure 2a shows the viscosity curve of the flour in natura and Figure 2b shows the viscosity curve of the flour of the present invention, showing that the maximum viscosity peak is reduced from 2189 cP and 7.5 min for a flour in natura, up to 273 cP and 5 min for the flour of the present invention.
    [0051] Figure 3 is a photograph of the tubular film produced by blowing with the composition of the present invention.
    [0053] Figures 4a and 4b are photographs of two food products prepared with the composition of the present invention, in particular a drink (figure 4a) and cookies (figure 4b).
    [0055] Detailed description of the invention
    [0057] Example 1: Preparation of the food composition of the present invention.
    [0059] The composition of the present invention was prepared in a particular case as follows:
    [0061] In a first stage, 50 g of oil from the babassu seed was added to 1 kg of raw powdered flour from the babassu mesocarp. The mixture was homogenized at 25 ° C in a rotary mixer at 30 revolutions per minute for 20 minutes.
    [0063] Subsequently, extrusion was carried out, for this the previous mixture was taken to an extruder consisting of a screw with a rotation of 25 revolutions per minute, diameter 25 mm, length 100 mm, 4 heating zones with a temperature profile of 90, 115, 115 and 115 ° C and a head with a 3mm diameter circular section nozzle. The flour thus extruded was collected and cooled in air to 20 ° C, to finally feed a blade mill with a rotation of 1200 revolutions per minute producing a homogeneous extruded flour.
    [0065] Once the extruded babassu flour was obtained, it was compared with raw natural babassu flour, that is, with non-extruded flour. For this, the following flour characteristics were analyzed:
    [0067] - Food safety: the extrusion process used to make the flour of the present invention meant that the extruded flour contained less humidity (%) and less water activity (Aw) and, therefore, increased its life time Useful. Also, the dispersion of those values in the flour of the present invention are abridged drastically compared with the flour in natura (Table 1). The humidity rate (%) was determined by drying in an air circulation oven at 105 ° C for 24h. For its part, the water activity was determined at 25 ° C by direct reading on a hygrometer calibrated with distilled water.
    [0071] Table 1
    [0073] - Solubility in water: as shown in Table 2, extruded flour has a higher index of water solubility (ISA) and water absorption (IAA) than flour in natura. Said values demonstrate that the flour of the present invention is more soluble in water and as a consequence, it is easier to process bakery products with said flour compared to raw flour in natura . ISA and IAA measurements were performed after normalizing the particle size by initially sifting each flour sample through a 100 micron mesh, after which it was dispersed in distilled water with stirring and subsequent centrifugation at 3000 rpm for 15 min. The supernatant was separated and the resulting gel was weighed to calculate the IAA: qel weight after centrifugation
    [0074] 1AA% = ~ ------ p - e - s — o dA - e - m --- 0
    [0075] u - e - s , tra L {b. s ) - x 10
    [0077] To determine ISA, the supernatant was dried at 100 ° C for 24h until constant weight, and was determined by the following expression:
    [0078] dry supernatant weight
    [0079] 1SA {%) = ~ --- p - e - s - o - d 3- e - m --- u - e - s , tra {fhb. s) , x 100
    [0083] Table 2
    [0085] Availability time: The flour of the present invention has a longer availability time once produced and, therefore, can be more easily distributed and marketed in different centers.
    [0087] General aspect: The flour of the present invention shows sensory changes with respect to the flour in natura: Color change, taking an intense brown hue (Figure 1), as well as aroma and flavor change.
    [0089] Homogeneity: The flour of the present invention is standardized, and the process parameters can be adapted to obtain an extruded flour of uniform quality in the final product, which is not possible with raw flour.
    [0091] Nutritional value: The flour of the present invention has a higher nutritional value than raw flour, due to its content in babassu oil.
    [0095] Table 3
    [0096] - Viscosity profile (RVA): The flour of the present invention shows a more favorable viscosity profile towards the processing of bakery products than in natural flours , with maximum viscosity values and lower times (Figures 2a and 2b) . The profiles were determined using a fast viscoanalyzer (RVA) on samples in aqueous suspension, with rotation of 960 rpm in the initial stage of 10 min and 160 rpm during the rest of the experiment, applying a heating speed of 6 ° C / min from 25 ° C to 95 ° C, and subsequent cooling to room temperature.
    [0098] The extruded babassu flour, obtained as described in example 1, was used as a food ingredient to prepare a drink (figure 4a) and some cookies (figure 4b).
    [0100] Example 2: Procedure for obtaining food films from the composition of the invention:
    [0102] For the production of food film, 1 kg of the extruded flour obtained by the procedure described in Example 1 was started, and 200 ml of glycerol were added. This mixture was homogenized at 25 ° C in a rotary mixer at 30 revolutions per minute for 20 minutes, before feeding an extruder consisting of a screw that rotates at 35 revolutions per minute, diameter 25 mm, length 100 mm, 4 zones heater with a temperature profile of 90, 120, 120 and 130 ° C and a head with a nozzle with an annular section of diameter 25mm and thickness 1.5mm, with an internal air blowing system to form a tubular film, as well as an external ring of air to cool said film. The produced tubular film, with a diameter between 150 and 300 mm, is collected in line by two pinch rollers of 150 mm diameter that rotate at a speed that is selected to adjust the thickness of the formed film, comprised between 0.05 and 0.4 mm thick, which is wound by a system that has a pneumatic drive.
    [0104] The film obtained in this way presented the following differences with respect to other films.
    [0106] Most edible blown films are made with starch, in the case of babassu, the flour can be used directly, without going through the starch extraction process.
    [0108] The film obtained had a chocolate color shade without the use of dyes. It can be used in bakery products as if it were part of the product.
    权利要求:
    Claims (10)
    [1]
    1. Gluten-free food composition comprising extruded babassu flour.
    [2]
    2. Food composition according to claim 1, wherein the extruded babassu flour comprises babassu mesocarp flour and babassu seed oil.
    [3]
    3. Food composition according to any of claims 1-2, wherein the extruded babassu flour comprises babassu mesocarp flour in a percentage comprised between 80-99% by weight, and babassu seed oil in a proportion comprised between 20 -1% by weight.
    [4]
    4. Food composition according to any of claims 1-3, comprising a plasticizer.
    [5]
    5. Food composition according to claim 4, where the plasticizer is selected from glycerol and sorbitol.
    [6]
    6. Food ingredient comprising a food composition according to any of claims 1-5.
    [7]
    7. Food film comprising a composition according to any of claims 1-5.
    [8]
    8. Process for the preparation of a food composition according to any of claims 1-3, comprising the following steps:
    a) mix babassu flour from mesocarp in a percentage between 80-99% by weight and babassu seed oil in a percentage between 20-1% by weight,
    b) extruding the mixture in step a),
    [9]
    9. Process according to claim 8, wherein the extrusion of step b) is carried out with a temperature profile of 80-95 ° C, 100-120 ° C, 100-120 ° C, 100-120 ° C and at 20- 30 rpm.
    [10]
    10. Process for obtaining a food film according to claim 7, comprising the process for preparing a food composition according to claims 8-9 and the following additional steps:
    i) adding a plasticizer to the food composition,
    ii) extrude the mixture obtained in step i) at 25-35 rpm and with a temperature profile of 85-95 ° C, 115-125 ° C, 115-125 ° C and 125-135 ° C,
    iii) form a tubular film by blowing and roller system.
    类似技术:
    公开号 | 公开日 | 专利标题
    JP5345491B2|2013-11-20|Raw pasta manufacturing method, boiled pasta manufacturing method, frozen boiled pasta manufacturing method, and pasta
    CN102783601B|2016-04-06|A kind of buckwheat fresh noodle and preparation method thereof
    ES2768432B2|2020-11-25|FOOD COMPOSITION BASED ON BABASU FLOUR
    KR101507534B1|2015-04-08|Rice noodle and process for the prepararion thereof
    KR101492209B1|2015-02-10|Puffing not fry corn chips snacks manufacturing method
    Sánchez-Madrigal et al.2014|Effect of different calcium sources on the antioxidant stability of tortilla chips from extruded and nixtamalized blue corn | flours
    WO2016159543A2|2016-10-06|Method for producing non-fried, instantly-restored container-type dry noodles
    CN104397592B|2018-04-03|Without seitan soon ripe buckwheat flour and preparation method thereof and formula
    JP2004313176A|2004-11-11|Edible oil and fat composition and method for producing food using the same
    JP2015536151A|2015-12-21|Rice dough composition and rice dough formed therefrom
    WO2006059892A1|2006-06-08|Method for the production of non-fried snacks and product thus obtained
    EP2992764A1|2016-03-09|Method for preparing instant noodle, flour composition for instant noodle and use thereof
    KR100524519B1|2005-10-28|Rice powder and rice nuddle, mixed rice nuddle using thereof
    KR101906318B1|2018-10-11|Manufactual method of gondre cold nuddle and gondre cold nuddle using thereof
    KR101913848B1|2018-10-31|Clay-like Composition and Preparing Method thereof
    BRPI0924488B1|2018-04-03|METHOD FOR PREPARING A CEREAL FLAKE READY TO EAT MULTI-TEXTURED, AND CEREAL FLAKE READY TO EAT MULTI-TEXTURED
    CN103766754A|2014-05-07|Production process of multi-cereal macaroni
    KR20180017064A|2018-02-20|Advanced halthy functional organic cereal puff and manufacture method thereof
    KR101709588B1|2017-02-24|Snack compositions expressed flavor of bread and method for manufacturing thereof
    ES2732008T3|2019-11-20|Method for making instant noodles
    JP6280766B2|2018-02-14|Flour composition for noodles
    WO2017099133A1|2017-06-15|Method for producing rice vermicelli-type rice flour noodles
    CN104366239B|2017-08-29|Without fast ripe noodles of seitan and preparation method thereof and formula
    KR20150096280A|2015-08-24|Rice puffs made from Glutinous Corn Flour and manufacture method thereof
    KR101072975B1|2011-10-13|Preparation method for baked noodle
    同族专利:
    公开号 | 公开日
    EP3900550A1|2021-10-27|
    ES2768432B2|2020-11-25|
    US20220071264A1|2022-03-10|
    BR112021011215A2|2021-08-24|
    WO2020128132A1|2020-06-25|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    CN112159699A|2020-08-28|2021-01-01|希玛石油制品（镇江）有限公司|Efficient water-soluble magnetic shoe release agent and preparation method thereof|GB647894A|1940-11-29|1950-12-28|Jesse Clayton Forkner|Improvements in or relating to the manufacture of fruit-containing products|
    EP3375297A1|2017-03-15|2018-09-19|Dumoulin|Extruded food supplement in kibble form, in particular an extruded food supplement in kibble form for a ruminant|
    法律状态:
    2020-06-22| BA2A| Patent application published|Ref document number: 2768432 Country of ref document: ES Kind code of ref document: A1 Effective date: 20200622 |
    2020-11-25| FG2A| Definitive protection|Ref document number: 2768432 Country of ref document: ES Kind code of ref document: B2 Effective date: 20201125 |
    优先权:
    申请号 | 申请日 | 专利标题
    ES201831252A|ES2768432B2|2018-12-20|2018-12-20|FOOD COMPOSITION BASED ON BABASU FLOUR|ES201831252A| ES2768432B2|2018-12-20|2018-12-20|FOOD COMPOSITION BASED ON BABASU FLOUR|
    EP19856448.6A| EP3900550A1|2018-12-20|2019-12-19|Babassu-based food composition|
    US17/413,515| US20220071264A1|2018-12-20|2019-12-19|Babassu-based food composition|
    PCT/ES2019/070863| WO2020128132A1|2018-12-20|2019-12-19|Babassu-based food composition|
    BR112021011215-4A| BR112021011215A2|2018-12-20|2019-12-19|Gluten-free food composition, food ingredient, food film, food protective coating, food packaging, procedure for preparing a food composition, procedure for obtaining a food film, procedure for obtaining a food protective coating and procedure for obtaining a food packaging|
    [返回顶部]