WO2017129830A1 - Method for producing a substitute nutritional compound for animal products - Google Patents

Abstract

The invention permits the production of a sustainable food chain, by substituting animal products for equivalent products that are exclusively plant-based. For this purpose, the process is based on analysing the nutritional content of a certain product, in particular the proteins, fats and carbohydrates forming same, and preparing a product having the same concentration of proteins, fats and carbohydrates, with these being plant-based. As a result, once the quantities of these plant-based components are selected, as well as the quantity of water and additives for adjusting the preservation and flavour characteristics of the food, the mixture undergoes a mixing process at a temperature between 25 and 80º C for 15 to 30 minutes, after which same undergoes a stabilisation and sterilisation/pasteurisation process, finally producing a product that is much healthier, more economical and sustainable.

Description

 PROCEDURE FOR OBTAINING A SUBSTITUTE NUTRITIONAL COMPOUND OF ANIMAL NATURE PRODUCTS

D E S C R I P C I O N OBJECT OF THE INVENTION

The present invention relates to a new traditional food manufacturing process whereby it is possible to obtain a nutritional compound (functional mix) that allows subsequent use in the manufacture of certain processed foods based exclusively on products of plant origin replacing with advantages Nutritional, economic and healthy to their equivalents of animal origin. The object of the invention is to provide foods with the same nutritional and organoleptic qualities or even healthier than a food of an animal nature eliminating conflicting components such as lactose, lactic proteins and saturated fats. All this allows a sustainable development in the field of the food industry, as well as a substantial reduction of costs in this field and a better care of the environment.

The invention has special application in obtaining processed foods equivalent to yogurts, pates, sauces, cheese spread, custards, custard, strawberry cheese, vegetable drinks, milkshakes, tofu, and in general any food in the form of emulsion or cream replacing the Raw materials of animal origin by equivalent components of plant origin.

BACKGROUND OF THE INVENTION

Despite the efforts made and efficiencies achieved in agriculture and livestock, today it is a problem to feed the world population, a situation that is being aggravated by the exponential growth of the human race and the increase in the demand for protein foods elaborated, by a population that until now has not I could access them, as in China and India, which makes feeding the human group can be, in the short term, a very serious problem and of incalculable sources of social instability in the immediate future. Nowadays, obtaining food of animal origin, such as meat, milk, eggs, fish, etc., requires a long and very expensive process that generates many inefficiencies, being also the origin of by-products of difficult elimination, such as slurry, blood, buttermilk, feathers and viscera, as well as methane that is produced during the digestion of ruminants and other animals and that has a climate-enhancing effect. All this means that, despite the progress and efficiencies introduced in the modern processes of optimization of animal production, in most cases obtaining these foods requires State subsidies so that they can reach affordable prices for consumers. . This situation is increasingly unsustainable. According to FAO reports, three fifths of world consumption of coarse grains is used for feed. This is an inefficient way of using resources, which our patent improves.

In addition to production costs, the cost of transport must be added, which, in the case of some meat and fish, has a significant impact on the cost of food based on those products.

On the other hand, industrial production of livestock entails a direct contamination of natural waters, due to livestock waste, and indirectly due to the use of pesticides and food aggregates, such as hormones, antibiotics, etc., which are used for animal feed . Also important is the inefficient use of water used in livestock production, compared to that required by vegetable production.

In this regard, it is worth highlighting the following data on the expenditure of water necessary to produce different foods of animal origin and that are of interest for the drafting of this patent: 1 kg of beef 1 5500 LITERS 1 kg of sheep meat 61 00 LITERS 1 kg of cheese 5000 LITERS 1 kg of pork 4800 LITERS 1 kg of goat meat 4000 liters 1 kg chicken meat 3900 LITERS 1 kg of rice 3400 liters z 1 hamburger 2400 LITERS 1 kg of soybean 1800 LITERS 1 kg of cane sugar 1500 liters 1 kg of wheat 1300 LITERS 1 liter of milk 1000 LITERS 1 kg of corn 900 LITERS 1 kg of potatoes 900 LITERS 1 egg 200 LITERS 1 apple 70 LITERS 1 orange 50 LITERS 1 slice of wheat bread 40 LITERS.

On the other hand, considering the efficiency of obtaining food in terms of the amount of calories used to obtain a unit of food, the following data can be related:

Food Energy efficiency used

 Corn 102%

 45% milk

 31% cheese

 Eggs 19%

 Apples 15%

 Volateria 15%

 Pork 8.5%

 Veal 4.3%

The production and consumption of fish also poses an unoptimistic situation, since industrial fishing systematically sheds the seas, since fishing quotas exceed sustainability levels, having very negative consequences for ocean health, so that growth rates fall and it is increasingly difficult for the sea to recover the normal state of the number of species.

Industrial fishing is also highly polluting and manipulates natural species, to generate more resistant and large fish, or that have properties especially appreciable for humans. In this sense, for example, salmon farming factories have significantly lowered the population of wild salmon, since every year thousands of factory salmon escape from sea cages, competing with wild salmon for food, and transmitting their parasites and diseases, so in many areas of salmon farms wild salmon almost does not exist. We must also consider that our process helps to reduce the suffering generated by the breeding and sacrifice of animal lives to obtain food based on their meat. According to FAO studies, every second we slaughter 3000 animals for human consumption (this data does not include fish and other marine species).

Therefore, it is clear that the replacement of traditional raw materials of animal origin, such as meat, milk, eggs, fish, etc., by natural raw materials of plant origin, will allow to obtain processed foods, such as ice cream, sauces, pate, Yogurts, milkshakes, etc., of cheaper production than the current ones and at the same time healthier for the human organism and in general making the food chain more efficient.

Attempts have been made in this regard, but with limited success, since these natural raw materials of plant origin are presented in a difficult way for direct consumption in human food, since, for example, eating legumes directly allows obtaining a large contribution of proteins, but it implies the forced intake of other components, such as complex carbohydrates, oils and husks, difficult to digest; So the challenge translates to how to make those products can be ingested without negative implications.

 In the eastern world, where there is a large proportion of the population intolerant to dairy products, a production of soybean derivatives was developed (5 centuries ago), having obtained beverages, cheese and other products with only plant components; but such production requires very expensive facilities and a lot of labor, also leading to the generation of a significant amount of disposable by-products that are difficult to dispose of, taking into account that, for example, that 1 kg of rapeseed, peas, oats or soybeans contain between about 300 to 500 gr of said by-products.

In addition, in the process of said production, the nutritional and technical functionality of plant natural products decreases, whose proteins, for example, lose properties, such as emulsifying power, water absorption, aeration capacity and others, which are essential for obtaining food. emulsified, such as ice cream, mayonnaise, sauces, yogurts, pate, etc. DESCRIPTION OF THE INVENTION

The procedure, which the invention proposes, solves in a fully satisfactory manner the above-mentioned problem based on an extremely effective solution.

For this, and more specifically, the procedure starts from the compositional analysis of a certain processed food of an animal nature, such as milk, yogurt, ice cream, cheese, sauces or certain types of desserts, from a nutritional point of view, specifically the amount of prostheses, carbohydrates, lipids and water that participate in it, as well as other possible additives or flavorings that participate in it.

From this composition, a new product is prepared with the same composition in prostheses, carbohydrates, lipids and water, but all of these are of vegetable origin. Taking special care to ensure that their organoleptic properties do not vary in order to facilitate their acceptance by consumers.

Thus, the process consists in mixing at the temperature between 25 and 80 ^e C the same amount of prostheses, carbohydrates and lipids that participate in the "reference" food, but being replaced, as just said, by ingredients of vegetable origin, to which water, vitamins, minerals, as well as food adjuvant foods, such as flavorings, are added, to obtain a product as "faithful" as possible to the reference product.

This mixture is kept under stirring for 15 to 30 minutes and then the emulsion is stabilized in one or several passes through a homogenizer.

Finally, the product obtained is subjected to a pasteurization or sterilization phase, the time and temperature used may vary depending on the machinery used and the degree of asepsis of the manufacturing process

From these characteristics, and through the use of typical machinery of the meat, dairy and other industries, as well as the proportions of plant-derived, lipid and carbohydrate products or emulsions of a liquid, viscous nature can be obtained or even solid, suitable in any case to be consumed directly or used for the elaboration of more complex food products, such as ice cream, custards, yogurts, pate, etc., following the same traditional process, but starting from an equivalent "raw" material , based on products of plant origin.

This system allows the replacement nutritional compound to be obtained very quickly and efficiently, being able to dispose of it in the quantity and the moment that is desired, contrary to what happens in the case of products of animal origin, which are usually seasonal, and The required volume is not always available, either by default or by excess, with the consequent losses that this may entail. This means minimizing transport costs and especially storage, so that very efficient food production is achieved.

As for the raw materials used, the prostheses used are materialized in vegetable proteins, oats, wheat, peas, soybeans, corn, and the like.

On the other hand, the carbohydrates used are monosaccharides, disaccharides, oligosaccharides or polysaccharides, such as sucrose, fructose, glucose, maltose, starch, amylopectins and the like.

As for the lipids used, they will materialize in vegetable oils, for example olive, pea, corn, soybean, grapeseed, flaxseed, palm oil and the like, or fats, such as fat from coconut. From this procedure, and depending on the compositions chosen in each case, it is possible to obtain a wide range of processed foods such as milk, yogurt, ice cream, cheese, sauces, desserts and other, all obtained based on products of vegetable origin. Consequently, through the process of the invention it is possible to eliminate completely from processed foods, ingredients that may be conflicting, due to intolerances, allergies or simply because they are not healthy, such as lactose, milk proteins or trans fats, allowing to include in the formulations any ingredient favorable to health, such as probiotics, prebiotics, omega 3, omega 6, phytosterols, vitamins, minerals and the like.

In this way a great simplification is achieved in the manufacturing processes of processed foods, optimizing the use of raw materials, all with a minimum of transformation for them, which avoids unnecessary expenses, allowing to obtain more nutritious and balanced foods , as well as healthy, allowing to adjust the nutritional composition of food to the changing needs of consumers, all this through a more efficient and environmentally friendly process.

Finally, it is worth noting the fact that, although the present procedure has been fundamentally intended as a substitute for processed foods with ingredients of animal origin, it is possible even to create foods that do not exist today, allowing Food technologists develop new foods to meet new future demands.

DESCRIPTION OF THE DRAWINGS To complement the description that is going to be made below and in order to help a better understanding of the features of the invention, according to a preferred example of practical realization thereof, it is accompanied as an integral part of said description, a plane where the following has been illustrated and not limited to:

Figure 1 .- Shows a representation corresponding to a schematic diagram of an installation for the implementation of the procedure object of the present invention.

PREFERRED EMBODIMENT OF THE INVENTION

As can be seen in the review, the process of the invention is based on the nutritional analysis of a product of animal origin from which a product is to be obtained. equivalent as can be milk, yogurt, ice cream, cheese, sauces or certain types of desserts, and more specifically the amount of prostheses, carbohydrates, lipids and water that participate in said product. From these data, there are available aids, carbohydrates, and lipids of a plant nature, which are distributed in four groups, that is, a department of solid micro ingredients (1), a department of liquid micro ingredients (2) ), a department of macro liquid ingredients (3) and a department of macro solid ingredients (4) departments in which all plant types of lipids, lipids and carbohydrates of different types of vegetables are available, which are selectively selected depending on the composition and texture needed in each case, so that the same amount of plant-derived, carbohydrate and lipid products of the departments (1 -4) is required, to be introduced in a heat-insulating mixer (5 ), in which is performed a process of mixing at a temperature between 25 and 80 C ^and the mixture stirred for a time of between 15 and 30 minutes, the mixture that initially the amount of water (6) and other products such as additives authorized to adjust the flavor and preservation characteristics of foods, such as flavorings, colorants, preservatives, antioxidants, sweeteners, emulsifiers, stabilizers, thickeners, gelling agents, are added , acidulants, flavorings, vitamins or minerals.

Once this time has elapsed, the mixture is passed one or more times through a homogenizer (7), in which said product is subjected to a stabilization process, until reaching a micelle size between 0.5 and 10 microns, to then be subjected to a sterilization / pasteurization process (8), and the product obtained is stored in storage and batch unification tanks (9-9 ') before packing (10) and distribution (1 1).

As mentioned previously, the prostheses that are used are vegetable, oat, wheat, pea, soy, corn, and the like proteins, the carbohydrates are of the monosaccharide, disaccharide, oligosaccharide or polysaccharide type, such as sucrose, fructose, maltose glucose and the like, while lipids materialize in vegetable oils such as olive, pea, corn, soybean, grapeseed, palm and the like, or fats, such as coconut fat.

By way of indication only, if a quality cow's milk is analyzed, we verify that it typically has 3.2% protein, 3.1% fat and 5% carbohydrates, so that with the procedure of the invention the same nutritional and functional composition can be obtained with protein contents ranging from 2 to 10%, from fats from 2 to 5%, and carbohydrates from 3 to 7%, with the advantage that the lactic protein is replaced by another of plant origin that does not present problems for individuals allergic to the first, animal fat, which is a source of cholesterol, is replaced by oils that contain unsaturated fatty acids (good for eliminating cholesterol), such as sunflower oil , corn, grapeseed, olive or others, and fructose that is suitable for diabetics as well as carbohydrates other than lactose to which there are more intolerant people every day.

Claims

R E I V I N D I C A C I O N E S 1 .- A method for obtaining a substitute nutritional compound of a compound of a product of animal nature, characterized in that the following operational steps are established therein: The nutritional composition of the base product of an animal nature is analyzed from the point of view of prostheses, carbohydrates, lipids and water that participate in it. - Based on this information, the same amounts of plant-derived, carbohydrate and lipid products are prepared, based on solid and / or liquid macro ingredients or micro ingredients, depending on the texture and characteristics of the product to be obtained. - This formulation is introduced in a mixer (5) together with the amount of water contained in the original product, as well as additional additives (6) to adjust the flavor and preservation characteristics of the food if necessary. - Said formulation is subjected to a mixing process (5) under stirring for a time between 15 and 30 minutes and at a temperature between 25 and 80 ^e C. The product obtained is subjected to at least one homogenization phase (7). The product obtained is subjected to a sterilization / pasteurization phase (8). The product (9-9 ') is stored for packaging (10) and distribution (1 1). 2 ^a .- Procedure for obtaining a nutritional compound replacing a compound of a product of animal nature, according to claim 1, wherein protids used in the process are vegetable proteins such as oats, wheat, pea, soy, corn, and the like. 3 .- A method for obtaining a substitute nutritional compound of a compound of a product of animal nature, according to claim 1, wherein the carbohydrates used in the process are the monosaccharides type, disaccharides, oligosaccharides or polysaccharides, such as sucrose, fructose, maltose glucose and the like. 4 .- A method for obtaining a substitute nutritional compound of a compound of a product of animal nature, according to claim 1, wherein the lipids used in the process are vegetable oils such as olive oil, pea, of corn, soy, grape seed, palm and the like, or fats, such as coconut fat. 5 .- A method for obtaining a substitute nutritional compound of a compound of a product of animal nature, according to claim 1, characterized in that the process to adjust the characteristics authorized flavor and food preservation additives are used, such as flavorings, colorants, preservatives, antioxidants, sweeteners, emulsifiers, stabilizers, thickeners, gelling agents, acidulants, flavorings, vitamins or minerals. 6 .- Method for obtaining a substitute nutritional compound of a compound of a product of animal nature, according to claim 1, characterized in that from the equivalent product (functional mix) obtained in the process can use this product as equivalent material premium for obtaining other more complex foods (yogurts, pate, sauces, cheese spread, custards, custard, strawberry cheese, vegetable drinks, milkshakes, tofu and others) traditionally based on the original product on which the equivalent product is based .