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WO2013030627A1 - Composition riche en fibres pour l'alimentation humaine - Google Patents

Composition riche en fibres pour l'alimentation humaine Download PDF

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Publication number
WO2013030627A1
WO2013030627A1 PCT/IB2011/053828 IB2011053828W WO2013030627A1 WO 2013030627 A1 WO2013030627 A1 WO 2013030627A1 IB 2011053828 W IB2011053828 W IB 2011053828W WO 2013030627 A1 WO2013030627 A1 WO 2013030627A1
Authority
WO
WIPO (PCT)
Prior art keywords
fibers
enzymatic
human consumption
enriched
human
Prior art date
Application number
PCT/IB2011/053828
Other languages
English (en)
Spanish (es)
Inventor
Tirso Mesias TOVAR CALDERON
Original Assignee
Tovar Calderon Tirso Mesias
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Tovar Calderon Tirso Mesias filed Critical Tovar Calderon Tirso Mesias
Priority to PCT/IB2011/053828 priority Critical patent/WO2013030627A1/fr
Publication of WO2013030627A1 publication Critical patent/WO2013030627A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/188—Cellulose; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/38—Seed germs; Germinated cereals; Extracts thereof
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/24—Cellulose or derivatives thereof
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/115—Cereal fibre products, e.g. bran, husk

Definitions

  • Composition rich in fibers for human consumption Composition rich in fibers for human consumption.
  • the present invention belongs to the branch of biochemistry, specifically in the treatment of aleurons, which allow to obtain an enzymatic fiber that develops nutritional levels higher than those already known in cereal-produced foods. It is a food supplement of high nutritional value, which acts as a natural flour and cereal improver, benefiting all the processes and products of flour or similar processing, in finished products intended to compensate for nutritional needs at all ages and social strata of the population.
  • American Patent No. 5567424 is known which relates to a beverage that provides fibers, antioxidants and digestive enzymes to the human body.
  • the composition of the drink can serve as a food supplement, to deliver nutrients to the body, help maintain good health and protect against disease.
  • American Patent No. 4859474 is known which relates to a process for the production of fructose and cereals sweetened by enzymatic conversion.
  • the present invention provides enriched enzymatic fibers as a nutritional supplement of high nutritional value, intended to compensate for the nutritional needs in all ages and social strata of the human population.
  • Enriched enzymatic fibers for human consumption of the requested patent are a nutritional nutritional supplement powder for direct consumption or as a raw material, of excellent performance in the manufacture of baked products containing cereals in any of its forms (flours, flakes, whole grains , matches, crushed or fine).
  • This development consists of a multi-faceted natural product called enriched enzymatic fibers for human consumption, which was achieved thanks to a technological development, carried out by a group of professionals and technicians of the test and testing laboratory, through a careful and careful process of identification, separation, selection and heat treatment of celluloses, aleurones (fibrous tissue located between the endosperm and pericarp) cereal germs rich in amino acids, dietary fiber, omega 6, omega 9, enzymes, a set of vitamins and minerals of high value Nutritional for human consumption.
  • Aleurone is the set of protein granules present in the seeds of various plants, usually located on the outside of the endosperm. Its etymology comes from the Greek word aleuron which means flour. Aleurone is the food reserve substance, of an albuminoid nature, that the seed embryo uses during germination and is so abundant in many of the seeds that are used for human consumption. Enzymes are substances of a protein nature that catalyze chemical reactions, provided it is thermodynamically possible (although they cannot make the process more thermodynamically favorable). In these reactions, enzymes act on molecules called substrates, which convert the products into different molecules. Almost all processes in cells need enzymes to that occur at significant rates. Enzyme-mediated reactions are called enzymatic reactions.
  • enzymes work by increasing and decreasing the activation energy of a reaction, so that the reaction rate is substantially accelerated. Enzymes do not alter the energy balance of the reactions in which they intervene, nor do they modify the equilibrium of the reaction, but they can accelerate the process even millions of times. A reaction that occurs under the control of an enzyme, or of a catalyst in general, reaches equilibrium much faster than the corresponding uncatalyzed reaction.
  • enzymes are not consumed by the reactions they catalyze, nor alter their chemical equilibrium.
  • enzymes differ from other catalysts because they are more specific. Enzyme activity may be affected by other molecules. Enzymatic inhibitors are molecules that decrease or impede the activity of enzymes, while activators are molecules that increase activity. Also, a large number of enzymes require cofactors for their activity. many drugs are inhibitory molecules. Likewise, the activity is affected by temperature, pH, the concentration of the enzyme itself and the substrate and other physical-chemical factors.
  • the product has a special behavior in the processes of mixing, extruded, pulverization and mixing at an industrial level, which guarantee its subsequent use in a good part of the branches of human food.
  • agglutinating a large level of vitamins, minerals, amino acids, and proteins which can be used in all industrial processes of flour transformation or the like.
  • the present invention is based on its application in the selection, separation, mixing, extrusion, heat treatment, texturing and sieving of aleurones and cereal hemicellulases of high nutritional value, a mixture capable of being used in any field of human nutrition, whether as raw material in the manufacture of all kinds of products made based on cereals, in any of its forms (flours, starches, semolina or broken or whole grains) or as a finished product, in the form of a nutritional supplement for direct consumption, multi vitamin type or similar.
  • the product is composed of aleuronas of several cereals, whose natural enzymes were previously selected and conditioned to benefit all types of cereal processes in any of their forms, where rheological characteristics and machining operations intervene in the presence of relative humidity and heat.
  • the product benefits from a wide range of products that, in addition to being everyday foods, are profiled as major carriers of nutrition and functionality as indicated by the following characteristics and benefits.
  • Enriched enzymatic fibers for human consumption is a natural enhancer with nutritional value with a dosage of 0.5% SPH to 1% SPH.
  • the enriched enzymatic fibers of the present invention are composed of aleurones of several cereals, whose natural enzymes were previously selected and conditioned to benefit all types of cereal processes in any of their forms, where rheological characteristics and machining-based operations are involved in the presence of relative humidity and heat.
  • Enriched enzymatic fibers of the present invention are achieved by a process of selection, separation, mixing, extrusion, heat treatment, texturing and sieving of aleurons and cereal hemicellulases mixed with cereal enzymes and germs containing a high nutritional value and functionality. Increases the nutritional content of cereals by 30%.
  • Enzymatic fibers can be used in any field of human food, either as a raw material in the manufacture of all types of cereal-based products, in any of its forms (flours, starches, semolina or broken or whole grains) or as a finished product, in the form of a nutritional supplement for direct consumption, multi vitamin type or similar.
  • the basic composition of the ENRICHED ENZYMATIC FIBER FOR HUMAN FOOD is cellulose 30% -50%, Aleuronas 10% -30%, Carbs 10% -30% and germs 10% -30%, from cereals chosen from wheat, corn, Rice and sorghum
  • ENRICHED ENZYMATIC FIBER FOR HUMAN FOOD comes from amino acids, which are crystalline substances, almost always of sweet taste; they have acidic character as basic property and optical activity; Chemically they are carbonic acids with at least one amino group per molecule.
  • Proteins are the constituent elementary units of molecules called Proteins. Proteins are the most abundant nitrogen compounds of living beings and are both the very foundation of life. In fact, due to the great variety of existing proteins and as a consequence of their structure, the proteins fulfill extremely diverse functions, participating in all biological processes and constituting fundamental structures in living beings. In this way, they act by accelerating chemical reactions that otherwise could not occur in the times necessary for the transformation of processes as enzymatic complexes, transporting substances such as oxygen to the tissues, fulfilling structural functions, such as the generation of C02 for volume maintenance.
  • the ENRICHED ENZYMATIC FIBER FOR HUMAN FEEDING provides aspartic acid, Leucine, Glutamic acid, Lysine, Alanine, Methionine, Arginine, Proline, Cystine, Serine, Phenylalanine, Tyrosine, Glycine, Threonine, Tryptophan, Histidine, Valine, Isoleucine Isoleucine, Isoleucine Isoleucine , Leucine, Lysine, Phenylalanine, Tyrosine, Iso-Leucine.
  • the World Health Organization (WHO) and the GDR recommend a value of 0.8 gr. per kilogram of weight and day.
  • WHO World Health Organization
  • the nutritional content of the ENRICHED FIBER ENRIQUECIDA FOR HUMAN FEEDING is of high biological value and the proportion used will be present in the finished product where it has been applied, example if 1% is used the ENZYMATIC FIBER ENRICHED FOR HUMAN FEEDING the nutritional content corresponding to This 1% will be what we hope to find in the finished product or as raw material.
  • the improvement of the characteristics of the process also entails a reciprocal action in the finished product and this is how the flavonoids of the cereals' own ones contained in the ENZYMATIC FIBER ENRIQUECIDA FOR HUMAN FEEDING act as potentializers of the flavor, smell, aroma and color of all products where applicable.
  • the pentosanases in the Xylanases present in the aleurones contained in the ENZYMATIC FIBER ENRIQUECIDA FOR HUMAN FOOD have the property of absorbing and retaining water up to a proportion of twice its own weight, which means that the yield of the flours where it is applied , will increase its performance, through the water that is transformed into mass and is in finished product, favoring the balance of matter, to arrive to affirm that the ENZYMATIC FIBER ENRIQUECIDA FOR HUMAN FEEDING allows net increases in the yield equivalent to 2% -4 % with respect to its normal performance.
  • the gre ⁇ a is defined as a characteristic surface of some products, disorderly and abruptly formed, in a controlled fermentation, by release of C02 by intentionally made cuts, such is the case of volcanic type breads such as French, baguette and coconut loaves, where The most striking thing is its bark and that is where the ENRICHED ENZYMATIC FIBER FOR HUMAN FOOD has its best performance in the formation of fine, crunchy and golden coloration surfaces, which make the products where it is applied very appetizing.
  • the ENRICHED ENZYMATIC FIBER FOR HUMAN FOOD has its best performance in the formation of fine, crunchy and golden coloration surfaces, which make the products where it is applied very appetizing.
  • Crounch is defined as the degree of crunch required in some products such as biscuits, waffles and other expanded products
  • the ENZYMATIC FIBER ENRIQUECIDA FOR HUMAN FEEDING produces a beneficial effect on this type of products, generating delicate structures, easy swallowing and good degree of palativity, the practical tests carried out during the development, indicated that the crounch of the products where ENRICHED ENZYMATIC FIBER FOR HUMAN FOOD was applied improved by 5%.
  • yeasts added to the synergies of the enzyme complex present in the ENRICHED ENZYMATIC FIBER FOR HUMAN FOOD display their greatest activity, when the baking temperature exceeds 60 'C, and this happens during the first 10 minutes of baking, when the dough reaches the cooking temperatures, developing its maximum level of gasification, a phenomenon called furnace jump and it is where you can objectively appreciate the maximum benefit of the ENZYMATIC FIBER ENRIQUECIDA FOR HUMAN FEEDING, in terms of mass improvement is concerned.
  • the volume obtained calculated as the direct measure of the yield of a flour in relation to the product obtained as soon as it comes out of the oven improved by 15% in 3,000 tests carried out on foods with ENZYMATIC FIBER ENRICHED FOR HUMAN FEEDING, compared to a traditional product .
  • the complete manufacturing process for the ENRICHED ENZYMATIC FIBER FOR HUMAN FEEDING lasts for twenty-four hours online, and includes identification, separation, selection, extrusion, spraying, and heat treatment of celluloses, aleurones and cereal germs rich in amino acids chosen from wheat, corn, rice and sorghum, with dietary fiber intake, omega 6, omega 9 and a set of vitamins and minerals of high nutritional value for human consumption, whose step more
  • the extrusion process is important, since it must be done under controlled conditions of temperature and humidity and pressure, since there is a danger of denaturation of amino acids and proteins, since temperatures, time and pressures must be strictly controlled and not exceed 90 ° C and 500Pa pressure.
  • Enriched Enzymatic Fibers for human consumption can be consumed or mixed with flour or bakery products.
  • portions of from 0.125% -1% of the amount of flour are used where it is applied.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Cereal-Derived Products (AREA)

Abstract

L'invention concerne une composition riche en fibres contenant entre 30 et 50% de celluloses, entre 10 et 30% d'aleurones, entre 10 et 30% d'hydrates de carbone et entre 10 et 30% de germes de céréales, provenant de céréales choisies parmi le blé, le maïs, le riz et le sorgho.
PCT/IB2011/053828 2011-09-01 2011-09-01 Composition riche en fibres pour l'alimentation humaine WO2013030627A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/IB2011/053828 WO2013030627A1 (fr) 2011-09-01 2011-09-01 Composition riche en fibres pour l'alimentation humaine

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/IB2011/053828 WO2013030627A1 (fr) 2011-09-01 2011-09-01 Composition riche en fibres pour l'alimentation humaine

Publications (1)

Publication Number Publication Date
WO2013030627A1 true WO2013030627A1 (fr) 2013-03-07

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PCT/IB2011/053828 WO2013030627A1 (fr) 2011-09-01 2011-09-01 Composition riche en fibres pour l'alimentation humaine

Country Status (1)

Country Link
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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20030059496A1 (en) * 2000-12-05 2003-03-27 Rubio Manuel J. Corn tortillas with improved texture retention using an enzyme blend in nixtamalized corn flour
US20040258776A1 (en) * 2001-11-26 2004-12-23 Buhler Ag Composition comprising aleurone, method of administering the same, and method of manufacturing the same
US20050089602A1 (en) * 2001-02-26 2005-04-28 Sten Kvist Process for the fractionation of cereal brans
US7115295B1 (en) * 2002-02-26 2006-10-03 The United States Of America As Represented By The Secretary Of Agriculture Methods of preparing corn fiber oil and of recovering corn aleurone cells from corn fiber
US20090238935A1 (en) * 2006-06-16 2009-09-24 Kraft Foods Global Brands Llc, Production of stabilized whole grain flour and products thereof
EP2168445A1 (fr) * 2008-09-29 2010-03-31 Barilla G. e R. Fratelli S.p.A. Procédé pour le traitement du son afin d'obtenir une composition de fibres alimentaires contenant une teneur accrue en fibres solubles et utilisation de la composition dans des produits fonctionnels alimentaires
WO2010081870A1 (fr) * 2009-01-16 2010-07-22 Danisco A/S Génération enzymatique d'oligosaccharides à partir de céréales ou de bi-souches de céréale

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20030059496A1 (en) * 2000-12-05 2003-03-27 Rubio Manuel J. Corn tortillas with improved texture retention using an enzyme blend in nixtamalized corn flour
US20050089602A1 (en) * 2001-02-26 2005-04-28 Sten Kvist Process for the fractionation of cereal brans
US20040258776A1 (en) * 2001-11-26 2004-12-23 Buhler Ag Composition comprising aleurone, method of administering the same, and method of manufacturing the same
US7115295B1 (en) * 2002-02-26 2006-10-03 The United States Of America As Represented By The Secretary Of Agriculture Methods of preparing corn fiber oil and of recovering corn aleurone cells from corn fiber
US20090238935A1 (en) * 2006-06-16 2009-09-24 Kraft Foods Global Brands Llc, Production of stabilized whole grain flour and products thereof
EP2168445A1 (fr) * 2008-09-29 2010-03-31 Barilla G. e R. Fratelli S.p.A. Procédé pour le traitement du son afin d'obtenir une composition de fibres alimentaires contenant une teneur accrue en fibres solubles et utilisation de la composition dans des produits fonctionnels alimentaires
WO2010081870A1 (fr) * 2009-01-16 2010-07-22 Danisco A/S Génération enzymatique d'oligosaccharides à partir de céréales ou de bi-souches de céréale

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
BASINSKIENE ET AL.: "Effects of enzymes and extruded wheat bran in fibre-enriched bread baking", FOODBALT, 2008, pages 15 - 19 *

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