WO2019078749A1 - Process for producing a carob cream spread - Google Patents
Process for producing a carob cream spread Download PDFInfo
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- WO2019078749A1 WO2019078749A1 PCT/PT2018/050039 PT2018050039W WO2019078749A1 WO 2019078749 A1 WO2019078749 A1 WO 2019078749A1 PT 2018050039 W PT2018050039 W PT 2018050039W WO 2019078749 A1 WO2019078749 A1 WO 2019078749A1
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- carob
- almond
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- locust bean
- sucralose
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/34—Cocoa substitutes
Definitions
- the present invention relates to a process for the manufacture of locust bean sour cream comprising 5 steps, as well as 2 types of locust bean sprout, respectively produced with about 8 to 9 ingredients and through the said manufacturing process .
- the carob tree (Ceratonia siliqua L.) is a tree belonging to the Leguminosae Family, essentially cultivated in the Mediterranean region, mainly Spain, Italy, Portugal and Morocco.
- Locust bean seeds and pods are used as feedstock in industries such as food, pharmaceutical and cosmetic products.
- Locust gum is used as a natural food thickener, a stabilizer and flavoring agent, which can normally be added to a variety of products, such as ice-cream and candy (Durazzo et al., 2014; Seczyk et al. 2016).
- Carob has long been used as a raw material for the production of food additives.
- flour Due to its sweetness and taste similar to chocolate, as well as its low price, flour is widely used in the Mediterranean region as a substitute for cocoa in the food industry (Durazzo, et al., 2014; Seczyk et al., 2016).
- Carob is characterized by a high content of soluble sugars (about 40-50%, mainly sucrose), low protein content (3-4%) and lipids (0.4-0.8%) and high content of polyphenols, especially tannins (Seczyk et al., 2016).
- Polyphenols have good biological properties, such as antioxidant activity.
- the antioxidant activity present in the polyphenols allows to prevent against the oxidation of some biomolecules, such as DNA, proteins and lipids (Seczyk et al., 2016).
- Carob meal is a product that contains a high content of dietary fiber, minerals (Fe, Ca, Na, K and P) and vitamins (E, D, C, niacin, folic acid and B6).
- locust bean meal as a functional ingredient (Seczyk et al., 2016).
- the products made from this raw material have a distinctive and unique quality in order to be able to assert themselves in the market, without the need to establish themselves on the market as a substitute raw material or as a substitute for cocoa.
- the carob spreads were carefully developed according to 2 carob spreads recipes that were previously prepared and selected through sensory analysis performed through a panel of tasters.
- the two recipes, produced according to the locust bean sprout manufacturing process described in the present invention, are presented as a natural and organic nutritional product which is manufactured from the processing of natural, low sugar products without cocoa and their respective endogenous exciting.
- the first panel of tests consisted of 21 testers of which 7 were male and 14 were female.
- the second sensory analysis was performed by a panel of tasters composed of 20 tasters, of the of which 5 were male and 15 were female.
- the carob spreads were optimized and validated, obtaining 4 optimal recipes according to the desired characteristics.
- the characteristics of the 2 carob sour cream recipes were selected through a panel of 20 tasters according to the following 9 characteristics:
- the study of the shelf life of the cream was carried out for 3 months, which allowed to estimate by different tests (sensory analysis, viscosity, AW activity and moisture content) that the 2 cream recipes carob spreads described in the present invention may have a shelf life of 12 months.
- the carob spreads and the respective carob spreads are manufactured according to the process described in the present invention which is shown in figure 1.
- the two carob spreads recipes have unique sensory, physicochemical and nutritional characteristics and have been developed according to 9 characteristics, have given rise to the process of manufacturing carob spreads described in the present invention.
- the carob spreads manufacturing process sequentially comprises the following 5 steps:
- the step is weighed each of about 8 to 7 ingredients or raw materials that make up each of the 2 carob spreads.
- These fats are mixed in a mixing tank for 0.1 to 0.5 hours and at a temperature between 30 to 70 ° C.
- skim milk powder - 0.00-10.00% of skim milk powder
- step 2 the mixture of fats and powders will be carried out in a mixer / ball mill for 0.2 to 0.5 hours and at a temperature between 30 to 70 ° C.
- the step 3 starts.
- step 3 the grinding will occur for 2 to 10 hours at a temperature between 30 to 70 ° C which gives a homogeneous product with a very fine particle size of from 5 to 30 pm. Subsequently will occur at step 4, the conching the product which releases volatile acids and reduces the viscosity and moisture.
- This process is carried out for 8 to 16 h with a temperature between 30 and 70 ° C and controlled speed, producing a cream with the texture and sensorial characteristics desired from raw materials used, namely carob and almond.
- step 5 to the carob cream is packaged in glass bottles that guarantee the nutritional properties, sensory and rheological and also prolongs their lifetime during transport and distribution of the product.
- Locust bean sprout is manufactured in accordance with the above-described locust bean sprout cream manufacturing process.
- the locust bean sprout described in the present invention comprises the following ingredients:
- skim milk powder 0.00-10.00% skim milk powder
- Carob sour cream comprises of ingredients:
- skim milk powder - 0.00-10.00% of skim milk powder
- the carob sour cream with milk comprises the following ingredients:
- Caramel sour cream without milk includes the following ingredients:
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Edible Oils And Fats (AREA)
- Grain Derivatives (AREA)
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Abstract
A presente invenção diz respeito a um processo de fabrico de creme de barrar de alfarroba, que compreende 5 etapas, e a 2 receitas de creme de barrar de alfarroba fabricadas de acordo com o citado processo.The present invention relates to a process for the manufacture of locust bean sprout, comprising 5 steps, and 2 locust bean sprout recipes made in accordance with said process.
Description
DESCRIÇÃO DESCRIPTION
"PROCESSO DE FABRICO DE CREME DE BARRAR DE ALFARROBA" "ALFARROBA BARREL CREAM MANUFACTURING PROCESS"
ÂMBITO DA INVENÇÃO SCOPE OF THE INVENTION
A presente invenção refere-se a um processo de fabrico de creme de barrar de alfarroba que compreende 5 etapas, bem como a 2 tipos de creme de barrar de alfarroba, respetivamente produzida com cerca de 8 a 9 ingredientes e através do citado processo de fabrico. The present invention relates to a process for the manufacture of locust bean sour cream comprising 5 steps, as well as 2 types of locust bean sprout, respectively produced with about 8 to 9 ingredients and through the said manufacturing process .
Alfarroba Carob
A alfarroba (Ceratonia siliqua L.) é uma árvore pertence à Família Leguminosae, essencialmente cultivada na região do Mediterrâneo, principalmente Espanha, Itália, Portugal e Marrocos . The carob tree (Ceratonia siliqua L.) is a tree belonging to the Leguminosae Family, essentially cultivated in the Mediterranean region, mainly Spain, Italy, Portugal and Morocco.
As sementes e vagens da alfarroba são utilizadas como matéria-prima nas indústrias tais como os produtos alimentares, farmacêuticos e cosméticos. Locust bean seeds and pods are used as feedstock in industries such as food, pharmaceutical and cosmetic products.
A goma de alfarroba (LBG) é utilizada como espessante alimentar natural, um estabilizador e aromatizante, que pode ser normalmente adicionado a uma variedade de produtos, como por exemplo gelados e doces (Durazzo, et al . , 2014; Seczyk et al . , 2016). Locust gum (LBG) is used as a natural food thickener, a stabilizer and flavoring agent, which can normally be added to a variety of products, such as ice-cream and candy (Durazzo et al., 2014; Seczyk et al. 2016).
A alfarroba tem sido muito utilizada como matéria-prima para a produção de aditivos alimentares. Carob has long been used as a raw material for the production of food additives.
Devido à sua doçura e sabor semelhantes ao chocolate, bem como o seu baixo preço, a farinha é muito utilizada na região do Mediterrâneo como substituto de cacau na indústria alimentar (Durazzo, et al . , 2014; Seczyk et al. , 2016) . Due to its sweetness and taste similar to chocolate, as well as its low price, flour is widely used in the Mediterranean region as a substitute for cocoa in the food industry (Durazzo, et al., 2014; Seczyk et al., 2016).
O facto de não conter cafeína é a principal vantagem de utilizar o pó de alfarroba como um substituto de cacau. The fact that it does not contain caffeine is the main advantage of using carob powder as a cocoa substitute.
A alfarroba é caracterizada por conter elevado teor de açúcares solúveis (cerca de 40-50%, principalmente sacarose), baixo teor de proteína (3-4%) e lipídios (0,4- 0,8%) e ainda, elevado teor de polifenóis, especialmente taninos (Seczyk et al., 2016). Carob is characterized by a high content of soluble sugars (about 40-50%, mainly sucrose), low protein content (3-4%) and lipids (0.4-0.8%) and high content of polyphenols, especially tannins (Seczyk et al., 2016).
Os polifenóis têm boas propriedades biológicas, como a atividade antioxidante. Polyphenols have good biological properties, such as antioxidant activity.
A atividade antioxidante presente nos polifenóis permite prevenir contra a oxidação de algumas biomoléculas, como o DNA, proteínas e lipídios (Seczyk et al . , 2016) . The antioxidant activity present in the polyphenols allows to prevent against the oxidation of some biomolecules, such as DNA, proteins and lipids (Seczyk et al., 2016).
A farinha de alfarroba é um produto que contém um elevado teor de fibra dietética, sais minerais (Fe, Ca, Na, K e P) e vitaminas (E, D, C, niacina, ácido fólico e B6) . Carob meal is a product that contains a high content of dietary fiber, minerals (Fe, Ca, Na, K and P) and vitamins (E, D, C, niacin, folic acid and B6).
Tendo em conta o elevado valor nutritivo, existe um aumento do uso de farinha de alfarroba como um ingrediente funcional (Seczyk et al . , 2016). Given the high nutritional value, there is an increased use of locust bean meal as a functional ingredient (Seczyk et al., 2016).
Devido às qualidades da alfarroba, os produto fabricados com essa matéria-prima apresentam qualidade distintivas e únicas para se poderem afirmarem no mercado, sem terem a necessidade de se constituírem no mercado como uma matéria-prima sucedânea e ou substituta do cacau. Due to the qualities of the carob, the products made from this raw material have a distinctive and unique quality in order to be able to assert themselves in the market, without the need to establish themselves on the market as a substitute raw material or as a substitute for cocoa.
Desenvolvimento do creme de barrar de alfarroba Development of locust bean sprout
O processo de fabrico de creme de barrar de alfarroba foi criteriosamente desenvolvido de acordo com 2 receitas de creme de barrar de alfarroba que foram previamente elaboradas e selecionadas por meio de análises sensoriais realizadas por intermédio de um painel de provadores . The carob spreads were carefully developed according to 2 carob spreads recipes that were previously prepared and selected through sensory analysis performed through a panel of tasters.
As 2 receitas, produzidas de acordo processo de fabrico de creme de barrar de alfarroba descrito na presente invenção, apresentam-se como um produto nutricional, natural e orgânico que é fabricado a partir da transformação de produtos naturais, com baixo teor de açúcar, sem cacau e os seus respetivos excitantes endógenos . The two recipes, produced according to the locust bean sprout manufacturing process described in the present invention, are presented as a natural and organic nutritional product which is manufactured from the processing of natural, low sugar products without cocoa and their respective endogenous exciting.
Dentro das citadas 2 receitas, 1 não tem a adição de leite, fazendo com que que a mesma possa ser considerada como vegan. Within the mentioned 2 recipes, 1 does not have the addition of milk, making that it can be considered as vegan.
Inicialmente começou-se por desenvolver o creme de barrar de alfarroba e para isso produziram-se 15 receitas que serviram de base para a perceção dos ingredientes e quantidades a utilizar no creme de barrar de alfarroba, como quantidade de gordura, quantidade de amêndoa, quantidade de maltodextrina e adoçante, como por exemplo açúcar, leite sem lactose e com lactose, adição de emulsionante (PGPR e lecitina) . Initially, it was started by developing the carob spreads, and for this, 15 recipes were produced, which served as a basis for the perception of the ingredients and amounts to be used in carob spreads, such as amount of fat, amount of almond, quantity maltodextrin and sweetener, such as sugar, lactose-free milk and lactose, addition of emulsifier (PGPR and lecithin).
Os ensaios realizados permitiram verificar que alguns ingredientes combinados levavam à desagregação do creme, tornando-o heterogéneo. The tests carried out showed that some ingredients combined led to the disintegration of the cream, making it heterogeneous.
Verificou-se ainda que os ingredientes necessitavam de uma moagem com um moinho de esferas para produzir um creme de barrar com uma textura mais cremosa. It was further found that the ingredients required milling with a ball mill to produce a cream cream with a creamier texture.
Com a produção dos 15 ensaios preliminares foi possível chegar a uma receita mais aproximada do produto pretendido . With the production of the 15 preliminary tests it was possible to arrive at a more approximate recipe of the desired product.
Começou-se por produzir 15 receitas de cremes de barrar de alfarroba para obtenção de uma fórmula preliminar aceitável em termos de textura, barrabilidade e sabor pelos elementos do projeto. It began by producing 15 recipes of carob spreads to obtain a preliminary acceptable formula in terms of texture, barfability and taste by the design elements.
Posteriormente, efetuou-se um design fatorial, em que se selecionaram os fatores que influenciavam a opinião do painel de provadores, nomeadamente a proteína a utilizar (proteína de soja ou leite em pó) , açúcar ou adoçante (stévia) e por fim a quantidade de amêndoa. Afterwards, a factorial design was carried out, in which the factors that influenced the opinion of the panel of tasters were selected, namely the protein to be used (soy protein or milk powder), sugar or sweetener (stevia) and finally the quantity of almond.
Testaram-se três fatores, nomeadamente leite, açúcar e quantidade de amêndoa, em que cada fator contém um mínimo e um máximo . Three factors have been tested, namely milk, sugar and amount of almond, in which each factor contains a minimum and a maximum.
Para a realização do design fatorial, na primeira análise sensorial o painel de provas foi constituído por 21 provadores dos quais 7 do sexo masculino e 14 do sexo feminino . In order to carry out the factorial design, the first panel of tests consisted of 21 testers of which 7 were male and 14 were female.
A segunda análise sensorial foi realizada a um painel de provadores constituído por 20 provadores, dos quais 5 do sexo masculino e 15 do sexo feminino. The second sensory analysis was performed by a panel of tasters composed of 20 tasters, of the of which 5 were male and 15 were female.
Depois da análise dos resultados, realizou-se um design de mistura, que teve como objetivo determinar a quantidade ideal de cada fator significativo, com 15 receitas de creme, dividido em três blocos. After the analysis of the results, a mixture design was carried out, with the objective of determining the ideal quantity of each significant factor, with 15 cream recipes, divided into three blocks.
De seguida, procedeu-se à otimização e validação do creme de barrar de alfarroba tendo-se obtido 4 receitas ótimas de acordo com as carateristicas desejadas. Afterwards, the carob spreads were optimized and validated, obtaining 4 optimal recipes according to the desired characteristics.
Realizou-se um teste ao consumidor às 4 receitas ótimas tendo-se concluído que as 2 receitas que os consumidores mais gostavam eram a ótima e a sem leite. A consumer test was carried out on the four recipes, and it was concluded that the two recipes consumers liked best were the best and the no-milk recipes.
As características das 2 receitas de creme de barrar de alfarroba foram selecionadas através de um painel 20 provadores de acordo com as seguintes 9 características: The characteristics of the 2 carob sour cream recipes were selected through a panel of 20 tasters according to the following 9 characteristics:
- aspeto; - aspect;
- cor; - color;
- aroma; - aroma;
- barrabilidade; - barrabilidad;
- textura; - texture;
- sabor; - flavor;
- doçura; - sweetness;
- sabor residual; e - residual taste; and
- apreciação global. - global assessment.
Para a estabilidade do creme de barrar de alfarroba estudaram-se diferentes concentrações de emulsionantes para melhorar as suas propriedades, realizaram-se ainda ensaios preliminares para estudo da estabilidade do creme de barrar de alfarroba, através da rancificação do mesmo. For the stability of carob spreads, different concentrations of emulsifiers were studied to improve their properties, preliminary tests were carried out to study the stability of locust bean cream through of the same.
Realizou-se o estudo do tempo de prateleira do creme durante 3 meses que permitiu estimar por diferentes testes (análise sensorial, viscosidade, da atividade da água aw (do inglês AW - Water Activity) e teor de humidade) que as 2 receitas de creme de barrar de alfarroba descritas na presente invenção, poderão ter um prazo de validade de 12 meses. The study of the shelf life of the cream was carried out for 3 months, which allowed to estimate by different tests (sensory analysis, viscosity, AW activity and moisture content) that the 2 cream recipes carob spreads described in the present invention may have a shelf life of 12 months.
Elaboraram-se as tabelas com os valores nutricionais e as menções especiais a constar no rótulo para efeitos de marketing dos 2 produtos desenvolvidos . The tables with the nutritional values and the special mentions to be included in the label for the marketing of the 2 products developed were elaborated.
Foram ainda realizadas as fichas técnicas dos ingredientes ou matérias-primas e dos 2 produtos desenvolvidos . The technical sheets of the ingredients or raw materials and the 2 products developed were also made.
Pesquisaram-se empresas fornecedoras de matérias- primas alternativas, nomeadamente gorduras e todos os ingredientes utilizados. Suppliers of alternative raw materials, namely fats and all the ingredients used, were investigated.
Analisaram-se os custos das matérias-primas para a produção dos produtos desenvolvidos. The costs of the raw materials for the production of the developed products were analyzed.
BREVE DESCRIÇÃO DA FIGURA APRESENTADA BRIEF DESCRIPTION OF THE PRESENT FIGURE
A descrição que se apresenta a seguir é elaborada com referência ao desenho que é apresentado apenas a titulo de referência, sem qualquer caráter limitativo, e em que: The following description is made with reference to the drawing that is presented for reference only, without any limiting character, and in which:
Fig.l - Fluxograma do processo de fabrico de creme de barrar de alfarroba. SÍNTESE DA INVENÇÃO Fig. 1 - Flowchart of the process of manufacturing locust bean sprout. SUMMARY OF THE INVENTION
O processo de fabrico de creme de barrar de alfarroba e respetivas 2 receitas de creme de barrar de alfarroba, são fabricadas de acordo com o processo descrito na presente invenção que está representado na figura 1. The carob spreads and the respective carob spreads are manufactured according to the process described in the present invention which is shown in figure 1.
As 2 receitas de creme de barrar de alfarroba possuem características sensoriais, físico-químicas e nutricionais únicas e foram desenvolvidas de acordo com 9 características, deram origem ao processo de fabrico de creme de barrar de alfarroba descrito na presente invenção. The two carob spreads recipes have unique sensory, physicochemical and nutritional characteristics and have been developed according to 9 characteristics, have given rise to the process of manufacturing carob spreads described in the present invention.
Para além da escolha criteriosa dos 8 a 7 ingredientes ou matérias-primas que constituem a composição de cada uma das respetivas receitas dos 2 cremes de barrar de alfarroba, no processo de fabrico de creme de barrar de alfarroba, todos os equipamentos, temperaturas, tempos e humidades de cada uma das respetivas 5 etapas foram também alvo de uma escolha/ seleção criteriosa de forma a cada um dos 2 cremes de barrar de alfarroba apresentem características sensoriais, físico-químicas e nutricionais únicas . In addition to the judicious choice of the 8 to 7 ingredients or raw materials that make up the composition of each of the respective recipes of the two locust bean creams, in the process of manufacturing locust bean sprouts, all equipment, temperatures, times and humidities of each of the respective 5 steps have also been carefully selected so that each of the 2 locust bean creams have unique sensory, physicochemical and nutritional characteristics.
Processo de fabrico de creme de barrar de alfarroba Process for the manufacture of locust bean sprouts
O processo de fabrico de creme de barrar de alfarroba compreende sequencialmente as seguintes 5 etapas: The carob spreads manufacturing process sequentially comprises the following 5 steps:
1° etapa - pesagem das matérias-primas; 1st stage - weighing of raw materials;
2° etapa - mistura de gorduras e de pós; 2nd stage - mixture of fats and powders;
3° etapa - moagem do creme de alfarroba; 3rd stage - grinding carob cream;
4° etapa - conchagem do creme de alfarroba gorduras e mistura de pós; e 4th stage - carbs cream carob fats and mixture of powders; and
5° etapa - embalamento e armazenagem. 5th stage - packaging and storage.
Na Ia etapa são pesados cada um dos cerca de 8 a 7 ingredientes ou matérias-primas que constituem cada uma das 2 receitas de creme de barrar de alfarroba. In I the step is weighed each of about 8 to 7 ingredients or raw materials that make up each of the 2 carob spreads.
Na 2 a etapa vai ocorrer a pré-mistura de gorduras, nas seguintes quantidades: In the second step will occur premix of fats, in the following amounts:
- 15,05-30,50% de gordura vegetal de palma; - 15.05 - 30.50% of vegetable shortening;
- 0,20-1,00% de monoglicéridos destilados. - 0.20 - 1.00% distilled monoglycerides.
Estas citadas gorduras são misturadas num tanque de mistura, durante 0,1 a 0,5 horas e a uma temperatura entre 30 a 70°C. These fats are mixed in a mixing tank for 0.1 to 0.5 hours and at a temperature between 30 to 70 ° C.
Dentro da já referida 2a etapa, também vai ocorrer a mistura de pós, nas seguintes quantidades: In the aforementioned second step will also occur after the mixture in the following amounts:
- 14,53-25,34% de alfarroba; - 14.53-25.34% carob;
- 15,99-30,50% de amêndoa; - 15.99-30.50% almond;
- 0,01-0,07% de sucralose; - 0.01-0.07% sucralose;
10,00-45,00% de fibra alimentar do tipo maltodextrina; 10.00-45.00% maltodextrin dietary fiber;
- 0,00-10,00% de leite magro em pó; e - 0.00-10.00% of skim milk powder; and
- 0,10-0,50% de lecitina de soja. - 0.10-0.50% soy lecithin.
Na 2a etapa vai realizar-se a mistura de gorduras e pós, numa misturadora/moinho de esferas, durante 0,2 a 0,5 horas e a uma temperatura entre 30 a 70°c. In step 2 the mixture of fats and powders will be carried out in a mixer / ball mill for 0.2 to 0.5 hours and at a temperature between 30 to 70 ° C.
Após ter terminado a mistura das gorduras e pós, respetivamente, através do moinho, tem inicio a 3a etapa. After the mixture of the fats and powders is finished, respectively, through the mill, the step 3 starts.
Na 3a etapa, vai ocorrer a moagem durante 2 a 10 horas com uma temperatura entre 30 a 70°C que origina um produto homogéneo, bem refinado com um tamanho das partículas entre 5 a 30 pm. Posteriormente vai ocorrer a 4 a etapa, a conchagem do produto que liberta os ácidos voláteis e reduz a viscosidade e humidade. Este processo é efetuado durante 8 a 16 h com uma temperatura entre os 30 e 70°C e velocidade controlada, produzindo-se um creme com a textura e características sensoriais desejadas provenientes matérias-primas utilizadas, designadamente da alfarroba e amêndoa . In step 3, the grinding will occur for 2 to 10 hours at a temperature between 30 to 70 ° C which gives a homogeneous product with a very fine particle size of from 5 to 30 pm. Subsequently will occur at step 4, the conching the product which releases volatile acids and reduces the viscosity and moisture. This process is carried out for 8 to 16 h with a temperature between 30 and 70 ° C and controlled speed, producing a cream with the texture and sensorial characteristics desired from raw materials used, namely carob and almond.
Por fim, na 5a etapa o creme de alfarroba é embalado em frascos de vidro que garantem as propriedades nutricionais, sensoriais e reológicas e ainda, prolonga o seu tempo de vida útil durante o transporte e distribuição do produto . Finally, in step 5 to the carob cream is packaged in glass bottles that guarantee the nutritional properties, sensory and rheological and also prolongs their lifetime during transport and distribution of the product.
Creme de barrar de alfarroba Locust bean smear
O creme de barrar de alfarroba é fabricado de acordo com o processo de fabrico de creme de barrar de alfarroba anteriormente descrito. Locust bean sprout is manufactured in accordance with the above-described locust bean sprout cream manufacturing process.
A nível dos ingredientes ou matérias-primas o creme de barrar de alfarroba descrita na presente invenção compreende os seguintes ingredientes: At the level of the ingredients or raw materials the locust bean sprout described in the present invention comprises the following ingredients:
15,05-30,50% de gordura vegetal de palma; 15,05-30,50% of vegetable shortening of palm;
0,20-1,00% de monoglicéridos destilados; 0.20-1.00% distilled monoglycerides;
14,53-25,34% de alfarroba; 14.53-25.34% carob;
15,99-30,50% de amêndoa; 15.99-30.50% almond;
0,01-0,07% de sucralose; 0.01-0.07% sucralose;
10,00-45,00% de fibra alimentar (maltodextrina) ; 10.00-45.00% of dietary fiber (maltodextrin);
0,00-10,00% de leite magro em pó; e 0.00-10.00% skim milk powder; and
0,10-0,50% de lecitina de soja. 0.10-0.50% soy lecithin.
Formas de realização preferencial da presente invenção As formas de realização preferencial da presente invenção estão relacionadas com os ingredientes ou matérias-primas utilizadas em cada uma das respetivas 2 receitas de cremes de barrar de alfarroba: Preferred embodiments of the present invention Preferred embodiments of the present invention relate to the ingredients or raw materials used in each of the respective locust bean creamer recipes:
- creme de barrar de alfarroba com leite; e - carob sour cream with milk; and
- creme de barrar de alfarroba sem leite. - carob smear without milk.
O creme de barrar de alfarroba compreende entre ngredientes : Carob sour cream comprises of ingredients:
- 15,05-30,50% de gordura vegetal de palma; - 15.05 - 30.50% of vegetable shortening;
- 0,20-1,00% de monoglicéridos destilados; - 0.20 - 1.00% distilled monoglycerides;
- 14,53-25,34% de alfarroba; - 14.53-25.34% carob;
- 15,99-30,50% de amêndoa; - 15.99-30.50% almond;
- 0,01-0,07% de sucralose; - 0.01-0.07% sucralose;
- 10,00-45,00% de fibra alimentar (maltodextrina); - 10.00-45.00% of dietary fiber (maltodextrin);
- 0,00-10,00% de leite magro em pó; e - 0.00-10.00% of skim milk powder; and
- 0,10-0,50% de lecitina de soja. - 0.10-0.50% soy lecithin.
Conforme se pode verificar a grande diferença entre as 2 citadas receitas creme de barrar de alfarroba, é que 1 das 2 receitas não contém leite. As can be seen the great difference between the two cited carob spreads, it is that 1 of the 2 recipes does not contain milk.
O creme de barrar de alfarroba, com leite compreende os seguintes ingredientes: The carob sour cream with milk comprises the following ingredients:
- 15,05-30,50% de gordura vegetal de palma; - 15.05 - 30.50% of vegetable shortening;
- 0,20-1,00% de monoglicéridos destilados; - 0.20 - 1.00% distilled monoglycerides;
- 14,53-25,34% de alfarroba; - 14.53-25.34% carob;
- 15,99-30,50% de amêndoa; - 15.99-30.50% almond;
- 0,01-0,07% de sucralose; - 0.01-0.07% sucralose;
- 10,00-45,00% de fibra alimentar (maltodextrina); - 10.00-45.00% of dietary fiber (maltodextrin);
- 5,00-10,00% de leite magro em pó; e - 5,00-10,00% of skim milk powder; and
- 0,10-0,50% de lecitina de soja. O creme de barrar de alfarroba, sem leite ompreende os seguintes ingredientes: - 0.10-0.50% soy lecithin. Caramel sour cream without milk includes the following ingredients:
- 15,05-30,50% de gordura vegetal de palma; - 15.05 - 30.50% of vegetable shortening;
- 0,20-1,00% de monoglicéridos destilados; - 0.20 - 1.00% distilled monoglycerides;
- 14,53-25,34% de alfarroba; - 14.53-25.34% carob;
- 15,99-30,50% de amêndoa; - 15.99-30.50% almond;
- 0,01-0,07% de sucralose; - 0.01-0.07% sucralose;
- 10,00-45,00% de fibra alimentar (maltodextrina) ; - 10.00-45.00% of dietary fiber (maltodextrin);
- 0,10-0,50% de lecitina de soja. - 0.10-0.50% soy lecithin.
A presente invenção deve apenas ser limitada pelo spirito das reivindicações que se seguem. The present invention should only be limited by the spirit of the following claims.
Faro, 6 de Outubro de 2017 Faro, October 6, 2017
Claims
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PT110354 | 2017-10-16 | ||
| PT11035417A PT110354A (en) | 2017-10-16 | 2017-10-16 | ALFARROBA BAR CREAM MANUFACTURING PROCESS |
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| Publication Number | Publication Date |
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| WO2019078749A1 true WO2019078749A1 (en) | 2019-04-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/PT2018/050039 Ceased WO2019078749A1 (en) | 2017-10-16 | 2018-10-16 | Process for producing a carob cream spread |
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| Country | Link |
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| PT (1) | PT110354A (en) |
| WO (1) | WO2019078749A1 (en) |
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| IT202100008693A1 (en) * | 2021-04-07 | 2022-10-07 | Alessandro Longhin | SALTED SPREADABLE CREAM, AS WELL AS SEMI-FINISHED PRODUCT AND METHOD FOR THE PREPARATION OF THE SAME |
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| EP1958522A2 (en) * | 2005-11-30 | 2008-08-20 | La Morella Nuts, S.A. | Functional food having positive effects in the prevention of cardiovascular diseases |
| WO2016022082A1 (en) * | 2014-08-06 | 2016-02-11 | Gökaltay Nükhet Hayriye | Nutrient food composition |
| CA2996385A1 (en) * | 2015-08-21 | 2017-03-02 | Luiz CARMINE GIUNTI DE OLIVEIRA | Formulation of chocolate with carob and low caffeine and theobromine content, no added sugar, dairy free, gluten free, soy free, and with or without fibers |
| EP3175716A1 (en) * | 2015-12-04 | 2017-06-07 | Emilia Rosario Rotulo Montiani | Food bars comprising carob powder |
| WO2017096448A1 (en) * | 2015-12-07 | 2017-06-15 | Oliveira Luiz Carmine Giunti De | Optimised alternative chocolate formulation made from carob beam, milk-free, with or without added sugar, gluten-free, soy-free and with or without fibres |
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2017
- 2017-10-16 PT PT11035417A patent/PT110354A/en unknown
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2018
- 2018-10-16 WO PCT/PT2018/050039 patent/WO2019078749A1/en not_active Ceased
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| EP1958522A2 (en) * | 2005-11-30 | 2008-08-20 | La Morella Nuts, S.A. | Functional food having positive effects in the prevention of cardiovascular diseases |
| WO2016022082A1 (en) * | 2014-08-06 | 2016-02-11 | Gökaltay Nükhet Hayriye | Nutrient food composition |
| CA2996385A1 (en) * | 2015-08-21 | 2017-03-02 | Luiz CARMINE GIUNTI DE OLIVEIRA | Formulation of chocolate with carob and low caffeine and theobromine content, no added sugar, dairy free, gluten free, soy free, and with or without fibers |
| EP3175716A1 (en) * | 2015-12-04 | 2017-06-07 | Emilia Rosario Rotulo Montiani | Food bars comprising carob powder |
| WO2017096448A1 (en) * | 2015-12-07 | 2017-06-15 | Oliveira Luiz Carmine Giunti De | Optimised alternative chocolate formulation made from carob beam, milk-free, with or without added sugar, gluten-free, soy-free and with or without fibres |
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| PT110354A (en) | 2019-04-16 |
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