ES1070208U - Food product (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

Food product, characterized in that it comprises at least one first and second different masses, extruded simultaneously and concentrically so that the first mass forms an internal core and the second mass an outer enveloping layer, the first mass being provided with functional ingredients already included in the mass from which it is extruded to form said inner core, the outer envelope layer, formed by the second mass, serving as a protective layer to prolong the stability of said functional ingredients. (Machine-translation by Google Translate, not legally binding)

Description

Food product.

Technical sector of the invention

The invention relates to a product food, such as a candy, of the type that includes functional ingredients

Background of the invention

The increase that has existed in the recent years in research aimed at incorporating functional ingredients to food and supplements Nutritional These functional ingredients give greater value nutritional to these foods and nutritional supplements, but you must ensure that these ingredients are stable and bioavailable during the shelf life of the food.

This entails the addition, in most of the cases of chemical additives that help preserve properties of functional ingredients. For this they are used antioxidants, chelating agents, preservatives and various types of stabilizing agents Another strategy to get the stability of functional ingredients consists in the study of final food packaging with materials that preserve it of external agents either by vacuuming or in an atmosphere inert.

An objective of the present invention is that of publicize an alternative to the solutions described to prolong the stability of functional ingredients that may be incorporated into a food product.

Description of the invention

To achieve the described objective, the food product of a structure and constitution that results advantageous for later use. In essence, the product Food of the invention is characterized in that it comprises at least two different concentric masses, being a first internal mass, that forms a nucleus, and at least a second external mass, which forms a wrapping layer, the first internal mass being provided with about functional ingredients included in the dough from which the core of the product is extruded and serving the outer layer of protective layer to prolong the stability of said ingredients functional.

In a variant of the invention, the outer layer It is of a thickness such that it represents between 50 and 80% of the weight Total product obtained.

According to another aspect of the invention, the Food product consists of a candy.

According to an embodiment of the invention, the Functional ingredients comprise water-soluble vitamins; fat soluble vitamins; mineral salts and trace elements; natural products of animal origin such as Royal Jelly, Nucleosides, Nucleotides, Shark Cartilage, Collagen, Mucopolysaccharides; natural products of plant origin such as Pollen, Propolis, Antioxidants, Bioflavonoids; or a mixture Any of these ingredients.

According to another advantageous feature for your manufacturing, the product is formed by a longitudinal portion of product consisting of two extruded concentric masses simultaneously and concentrically, constituted by a nucleus essentially cylindrical in diameter between 5 and 7 mm, obtained from a mass that incorporates the elements functional, and an outer tubular layer of 1.5 to 2.5 mm of thickness.

Detailed Explanation of the Invention

Initially different trials were carried out intended for the preparation of a food that allowed Dosage of Royal Jelly and Vitamins of group B so pleasant to the child population sector, so we thought about the preparation of a candy that due to its good taste allowed the easy administration of them and in which they will not be incorporated chemical additives to stabilize the ingredients functional.

For this, a great diversity of compositions with which candies were prepared that although they allowed immediate supply of ingredients functional in a pleasant way due to its taste, within 6 months said functional ingredients were below 60% of the amount initially incorporated into the food.

To solve this stability problem caused mainly by the exposure of said ingredients to external agents, antioxidants and agents should be incorporated chelants at least to the composition to be stable, That was precisely what was wanted to be avoided from the beginning.

To avoid such problems, in the pharmaceutical industry employs the process called film-coating, which consists of isolating the principles labile assets that are part of a drug through the coating by means of different types of polymers of the form pharmaceutical (tablet) and thus avoid the exposure of those cited active ingredients to light, air oxygen and moisture environmental.

According to the invention, the solution to the drawbacks described above is to apply this technique to the candies but so that the protective coating, instead if provided by a polymer that could hardly be considered as a food, it will be provided by the same candy.

The method for obtaining a product whose structure allows to achieve this purpose is to extrude the least two different compositions concentrically and simultaneous to obtain a core that incorporates ingredients functional and at least one external cover, whose function is that of isolate the core components from external agents and so get stabilize the functional ingredients that incorporates

Based on this principle, we proceeded then to find a suitable extruder to make this double concentric extrusion and then the development of a composition that allowed to prepare two doughs to extrude, one of they, the one that would go inside, would be formed by them components basically that the outside but in this one incorporate the functional ingredients to preserve, the other dough, without functional ingredients would be the one that would cover externally to the first, thus protecting the functional ingredients of the inner mass of the agents external (oxygen of the air and light, main initiators of oxidation processes).

After multiple trials, a mass was achieved apt to extrude and with which the desired results were obtained in terms of taste and texture. The separation was carried out in two parts of that mass and 909 were added to one of the parts mg of lyophilized royal jelly, 6.36 mg of vitamin B1 and 9.08 mg of Vitamin B6 per 100 g.

We then proceeded to the preparation of two product batches in order to check if they really existed differences in stability working with extrusion simple or using double concentric extrusion.

In the first batch, both were homogenized doughs, the one that had the functional ingredients and the one that didn't, and it extruded the obtained mixture so that both Royal Jelly and the vitamins were present homogeneously throughout the mass set. Once extruded, the product went through the refining, cooling and cutting processes, after which the product, looking like a bar and weighing approximately 22 g, it was packed in a plastic film to later carry out the Stability studies.

The second batch was prepared by extruding the masses separately and concentrically, so that the mass that contained the functional ingredients was extruded in the form cylindrical through the center of the extrusion nozzle while the dough that did not contain the functional ingredients was extruded circularly around the first one so that it was deposited externally on it. Product appearance obtained was similar to that of a macaroni containing a filling that is the one that contains the functional ingredients. After the process of tuned, in the cooling process, the product temperature, thus obtaining intimate cohesion between the ingredients of each dough and in turn between the two doughs due to the similarity of its composition, with which the mass internal in which the functional ingredients are found protected from possible oxidation by the action of air or light, as well as possible dehydration, theoretically improving the stability the functional ingredients incorporated into the product. This cooling stage is very important for obtaining a optimal final texture. The preparation ends with the processes of cutting and packaging in plastic film.

With the products so prepared, they put samples of both in an oven at 40 ° C and in parallel at a temperature of 25ºC in order to make a stability study comparative.

The samples in Lot 1 corresponded to the manufactured in extrusion of a single or simple mass in which the functional ingredients were homogeneously spread throughout The mass of the food.

The samples in Lot 2 corresponded to the manufactured in extrusion in two different concentric masses of so that the functional ingredients were homogeneously distributed in the mass of the food corresponding to the mass internal, which in turn was covered by the extruded mass in ring shape

To check for stability differences, the most labile functional ingredients, which are Vitamin B1 (Thiamine Hydrochloride) and Vitamin B6 (Pyridoxine), were monitored over time
hydrochloride).

The results obtained at 40 ° C were the following:

Lot 1

one

Lot 2

2

The results obtained at 25ºC were the following:

Lot 1

3

Lot 2

4

The results obtained confirmed that at protect functional ingredients with a coating of own food by means of extrusion in two masses concentric, the stability of these improved substantially, both at high temperatures (40ºC) and at room temperature (25 ° C). For example, at room temperature Vitamin B1, following the normal extrusion method had a loss of activity at 6 months of the order of 33%, while doing the extrusion into two concentric masses, the loss of activity was 5.2%, significantly lower. In the case of Vitamin B6, with the normal extrusion method had a loss of activity at 6 months of the order of 27.6%, while doing extrusion in two concentric masses, the loss of activity was only of the 3.5%

The knowledge of this fact, allows to prepare food and nutritional supplements in the form of caramel with much longer validity periods than following the methodology normal. If with overdoses of functional ingredients between 5 and 10% with the traditional methodology can occur validity periods of between 6 and 9 months, using the technique of extrusion into two concentric masses, the validity periods can be between 18 and 24 months depending on the ingredients Functional in question.

According to a variant particularly interesting, instead of the weight of the coating layer being equal to that of the core, that is to say 50%, in order to increase the thickness of the coating layer and thus improve the protection of the functional ingredients of the nucleus, changes are made necessary in the extruder nozzles and in the composition of the two layers so that the coating layer is always like minimum 55%.

Example 1

The composition of the two candy doughs for a total of 10 kg they are the following:

External layer (coating) :

5

6

The preparation is carried out by mixing in a stainless steel tank with stirrer and jacket heating products 1 and 2 while heating it until the temperature of the homogeneous mixture of both is situated between 115 and 135ºC.

While preparing the previous mixture, in a kneader also provided with heating jacket, the products 3, 4 and 5, starting it up while opening the steam step until the fusion of the products, moment in which the steam passage closes. At that time they are added over these products the homogeneous syrup obtained by mixing the products 1 and 2. The product solution 6 is then added at 7 at a temperature between 80 and 95 ° C and already added consecutively products 8, 9, 10, 11 and 14 while the kneader continues to homogenize the mixture. Products 12 and 13 are they add when the temperature of the dough is below 6 ° C.

Core :

7

In this case, the preparation is carried out putting in a tank equipped with stirrer and heating jacket by steam products 1, 2, 3 and 4, homogenizing them while Heat the mixture until it reaches a temperature between 70 and 90ºC. This homogeneous mixture is passed through a steel pipe stainless steam heated by water at 4-5 kg / cm2 at the same time that a transfer pump causes an overpressure on the product. Finally it goes to a kneader and at that time the products are added in order 5 to 8 while the kneader homogenizes the mixture. A once the temperature drops to about 40-50 ° C, they are added and homogenize products 9, 10, 11, 12 and 13.

Finally and with the homogeneous mixtures of each one of the masses of the product at temperatures between 30 and 50 ° C, is introduced into respective extruder hoppers where it is carried carry out the extrusion process so that the internal mass is extruded by an internal nozzle that produces a homogeneous cylinder of product, while the external mass is extruded at the same time in hollow cylinder shape that covers the internal mass. Extrusion It is a continuous process and there is a tool that cuts the product extruded so that each portion has a weight of 22 g.

Immediately after cutting it, the caramel enters a cooling tunnel that is located at a temperature of 15ºC through which it circulates on an endless belt. During this period of time, in addition to lowering the temperature of the product, an intimate union between the internal masses and external so that the internal mass ceases to have contact with external agents except at the longitudinal ends of the caramel, but the surface exposed to external agents is order of 2% of what it would have in the case of not having been coated the internal mass by the external mass.

Upon leaving the cooling tunnel, the product is packaged by an automatic machine Flow-Pack, which puts it in a bag of material heat-sealable plastic so that it is tightly sealed closed.

With this process you get a candy from cylindrical shape 10 mm in diameter and 23 cm long with a weight of 22 g. According to the formulation used, the cylinder is formed by two masses, an internal one that represents 43% of the weight total and has a diameter of 6mm and in which the functional ingredients that you want to stabilize and an external which represents 57% of the total weight and that forms a coating of the internal mass 2 mm thick, which is enough to form a layer that completely isolates the internal mass of the external agents Each candy bar provides the consumer final 100 mg of freeze-dried Royal Jelly (equivalent to 300 mg of Fresh Royal Jelly), 0.7 mg of Vitamin B1 (50% of the RDA) and 1 mg of Vitamin B6 (50% of the RDA). The period of validity of this product It is 18 months.

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Example 2

The composition of the two candy doughs for a total of 10 kg they are the following:

External layer (coating) :

8

The preparation is carried out by mixing in a stainless steel tank with stirrer and jacket heating products 1 and 2 while heating it until the temperature of the homogeneous mixture of both is situated between 115 and 135ºC.

While preparing the previous mixture, in a kneader also provided with heating jacket, the products 3, 4 and 5, starting it up while opening the steam step until the fusion of the products, moment in which the steam passage closes. At that time they are added over these products the homogeneous syrup obtained by mixing the products 1 and 2. The product solution 6 is then added at 7 at a temperature between 80 and 95 ° C and already added consecutively products 8, 9, 10, 11 and 14 while the kneader continues to homogenize the mixture. Products 12 and 13 are they add when the dough temperature is below 60 ° C.

Core :

9

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The composition of the mixture of Vitamins and Minerals is as follows :

10

In this case, the preparation is carried out putting in a tank equipped with stirrer and heating jacket by steam products 1, 2, 3 and 4, homogenizing them while Heat the mixture until it reaches a temperature between 70 and 90ºC. This homogeneous mixture is passed through a steel pipe stainless steam heated by water at 4-5 kg / cm2 at the same time that a transfer pump causes an overpressure on the product. Finally it goes to a kneader and at that time the products are added in order 5 to 8 while the kneader homogenizes the mixture. A once the temperature drops to about 40-50 ° C, they are added and homogenize products 9, 10 and 11.

Finally and with the homogeneous mixtures of the two masses at temperatures between 30 and 50 ° C, each mass is introduced into a respective hopper of the extruder where the extrusion process so that the internal mass is extruded by an internal nozzle that produces a homogeneous product cylinder, while the external mass is extruded at the same time in the form of hollow cylinder that covers the internal mass. Extrusion is a continuous process and there is a tool that cuts the product extruded so that each portion has a weight of 22 g.

Immediately after cutting it, the caramel enters a cooling tunnel that is located at a temperature of 15ºC through which it circulates on an endless belt. During this period of time, in addition to lowering the temperature of the product, an intimate union between the internal masses and external so that the internal mass ceases to have contact with the external agents except in longitudinal end fins of the caramel, but the surface exposed to external agents is order of 2% of what it would have in the case of not having been coated the internal mass by the external mass.

Upon leaving the cooling tunnel, the product is packaged by an automatic machine Flow-Pack, which puts it in a bag of material heat-sealable plastic so that it is tightly sealed closed.

With this process you get a candy from cylindrical shape 10 mm in diameter and 23 cm long with a weight of 22 g. According to the formulation used, the cylinder is formed by two masses, an internal one that represents 43% of the weight total and has a diameter of 6 mm and in which the functional ingredients that you want to stabilize and an external which represents 57% of the total weight and that forms a coating of the internal mass 2 mm thick, an amount that is sufficient to form a layer that completely isolates the internal mass of the external agents

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Each candy bar provides the following products to the final consumer :

eleven

The validity period of this product is 18 months

Products with identical components without prepare them with the coating technique used, they would have a period of validity never exceeding 9 months.

The exposed examples are not exclusive of other possibilities of adding products, since with this same technique, another series of functional ingredients such as all types of antioxidants (beta carotene, lycopene, trans resveratrol, etc.) can be administered in a pleasant and attractive way. .), active bioflavonoids (Naringin, Quercetin, etc.), mucopolysaccharides, collagen and products derived from them, shark cartilage, all kinds of plant extracts with different indications (green tea, Garcinia cambogia, Citrus aurantium ), etc. .

In addition the advantage is that each unit has a 22 g weight and therefore admits adequate doses of functional ingredients since they represent a small percentage of the final product and have no influence on the preparation of product. This does not happen with other types of candies since the weight per unit does not usually exceed 2 or 3 g.

Finally, beyond the examples described, the possibility that the food product is obtain by concentric extrusion and simultaneously more than two product masses to obtain a final product whose core is also made up of layers. In this case, the mass of product that incorporates functional ingredients may be formed by an intermediate annular layer of the final product, always covered by an outer layer, which wraps one more annular layer internal or a mass of extruded product in cylindrical shape.

Claims (5)

1. Food product, characterized in that it comprises at least a first and second different doughs, extruded simultaneously and concentrically so that the first dough forms an inner core and the second dough an outer wrapping layer, the first dough being provided with functional ingredients already included in the dough from which it is extruded to form said inner core, the outer wrapping layer formed by the second dough serving as a protective layer to prolong the stability of said functional ingredients. 2. Food product according to claim 1, characterized in that the outer shell is of a thickness such that it represents between 50 and 80% of the total weight of the product obtained. 3. Food product according to the preceding claims, characterized in that it consists of a candy. 4. Food product according to any one of the preceding claims, characterized in that the functional ingredients comprise water-soluble vitamins; fat soluble vitamins; mineral salts and trace elements; natural products of animal origin such as Royal Jelly, Nucleosides, Nucleotides, Shark Cartilage, Collagen, Mucopolysaccharides; natural products of plant origin such as Pollen, Propolis, Antioxidants, Bioflavonoids; or a mixture of any of said ingredients. 5. Food product according to any one of the preceding claims, characterized in that it is formed by a longitudinal portion of the product consisting of two concentrically extruded concentric doughs simultaneously and constituted by an essentially cylindrical core of diameter between 5 and 7 mm., Obtained at from a first mass that incorporates the functional elements, and an outer, tubular, 1.5 to 2.5 mm envelope layer. thick obtained from a second mass.