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WO2012056078A1 - Coloured bread and method for preparing same - Google Patents

Coloured bread and method for preparing same Download PDF

Info

Publication number
WO2012056078A1
WO2012056078A1 PCT/ES2011/070741 ES2011070741W WO2012056078A1 WO 2012056078 A1 WO2012056078 A1 WO 2012056078A1 ES 2011070741 W ES2011070741 W ES 2011070741W WO 2012056078 A1 WO2012056078 A1 WO 2012056078A1
Authority
WO
WIPO (PCT)
Prior art keywords
grams
bread
amount
colored
olive oil
Prior art date
Application number
PCT/ES2011/070741
Other languages
Spanish (es)
French (fr)
Inventor
Diego ALMALLONES LÓPEZ
Original Assignee
Almallones Lopez Diego
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 Almallones Lopez Diego filed Critical Almallones Lopez Diego
Publication of WO2012056078A1 publication Critical patent/WO2012056078A1/en

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Classifications

    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/47—Decorated or decorative products
    • 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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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
    • A21D2/34—Animal material
    • 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

Definitions

  • the present invention is comprised in the field of Food. More specifically, this invention relates to a new product consisting of a colored bread, as well as the process for obtaining it.
  • the characteristics of the bread make it an indispensable and obligatory food product in the diets of our children population, as it is observed in different studies carried out by different hospitals (Department of nutrition and endocrinology of the Reina Sof ⁇ a University Hospital of Córdoba; College of Pediatrics of Córdoba; VII National Congress of the Spanish society for the study of obesity, Murcia), so it is evident that its consumption contributes to the adoption of good nutritional habits and to combat the different problems that their usual non-consumption entail.
  • the study framed in the program THAIO-SALUD Infantil (2009), maintains a minimum consumption for the child population of 2 to 5 years of 112 grams of bread a day, and for the child population of 6 to 13 years of 150 gr.de daily bread
  • bakery products especially traditional bread
  • the bakery industry has brought to the market products obtained from a bakery dough enriched with additives or targeted ingredients, many of them, to obtain a more attractive texture, flavor or appearance for consumption.
  • additives or targeted ingredients many of them, to obtain a more attractive texture, flavor or appearance for consumption.
  • few manage to attract the attention of children and others stop being bread to become a different product that does not contribute to these good nutritional habits or to combat childhood obesity, but quite the opposite.
  • the author of the present invention has obtained a colored bread without using prohibited or toxic dyes for health. After a research process, it has been able to provide attractive colors to the bread through the use, in the preparation of the bread dough, of natural dye pigments or specific nutrients that contain significant amounts of said natural dyes.
  • the object of the invention is a colored bread whose bread dough comprises at least one natural coloring pigment in an amount sufficient to give the desired color to the bread.
  • the process for obtaining the color bread of the invention is also an object of the invention.
  • the object of the invention is the use of at least one natural dye pigment in the manufacture of the colored bread of the invention.
  • the present invention relates to a colored bread whose bread dough comprises at least one natural coloring pigment in an amount sufficient to give the desired color to the bread.
  • bread is understood as any type of common and special bread, as defined in the current sanitary technical regulations.
  • bread dough is understood as the dough usually used in obtaining a piece of bread of any nature and comprising mainly flour, water, yeast and salt, as well as possible bread additives.
  • the bread dough can be special or traditional, especially the dough used in whole-grain breads, hamburgers, American bread, puppies, rye bread, cereal bread, etc. and by traditional fresh bread dough, prepared daily (bars, guns, baguettes, etc).
  • the basis of the colored bread of the present invention is the basis of any bread, regardless of its process or its technical nature: fresh or frozen bread, packaged or in bulk, whole or normal, without salt, industrial , dry, without bark, with bark, enriched, etc.
  • the basic ingredients of the bread dough of any bread may vary depending on different variables such as the weather, the geographical location of the place of manufacture, manufacturing costs, the tastes of the population, etc., without changing the nutrients that give color.
  • the bakery dough includes in its composition at least one natural coloring pigment (meaning “at least” one or more pigments), that is, a natural coloring, in an amount sufficient to give the desired color of the bread, understanding as “sufficient” that amount that gives said nutrient the power to color the food product of which it is a part, and that will vary depending on the color we want to obtain and the intensity of it, and understood as “natural dye” those recognized as such in the current legislation on coloring additives (RD 2001/1995 and modifications).
  • at least one natural coloring pigment meaning "at least” one or more pigments
  • a natural coloring in an amount sufficient to give the desired color of the bread, understanding as “sufficient” that amount that gives said nutrient the power to color the food product of which it is a part, and that will vary depending on the color we want to obtain and the intensity of it, and understood as “natural dye” those recognized as such in the current legislation on coloring additives (RD 2001/1995 and modifications).
  • the bakery dough may comprise, instead of the isolated pigment (s), a food nutrient or raw material containing a significant amount of said natural dye pigment, meaning "significant" that amount that gives said nutrient the power to color the food product of which it is a part.
  • the natural dye or pigments are selected from cephalopod melanin, turmeric longa, riboflavin, cochineal, chlorophyll, carotenoids, betanin, xanthophylls, anthocyanins and combinations thereof.
  • Cephalopod melanin is a black pigment in the form of granules that exists in the protoplasm of cephalopod cells.
  • Turmeric longa is a yellow pigment obtained from the roots of the curcumin plant, native to India.
  • Riboflavin (vitamin B2), is a fluorescent yellow pigment.
  • the cochineal is a pigment of carmine red color, extracted from the dried bodies of the females of an insect (Dactyloplus coccus), nopal parasite.
  • Chlorophyll is a green pigment extracted from plants and algae.
  • Carotenoid pigments are compounds responsible for the coloration of a large number of plant and animal foods.
  • the carotenes (vitamin A) extracted from plant tissues are preferably used in the present invention to obtain the orange color; Capsantin, from fruits, for the color orange; lycopene, extracted from tomato, for the color red; and xanthophylls, extracted from vegetables, for the color orange.
  • Betanin is a red-pink pigment, extracted from the root of red beets.
  • the reddish-blue anthocyanins are pigments of the flavonoid group, present in numerous foods, fruits, flowers and vegetables.
  • the aforementioned natural pigments can be used directly in the composition of the bread dough of the present invention, or incorporated therein by the addition of food nutrients or raw materials containing them.
  • natural beet juice can be used as a nutrient for obtaining the pink color
  • paprika can be used as a nutrient, dried natural spice and treated from a vegetable, to obtain the orange color; etc.
  • the bread obtained has the color depending on the pigment or nutrient, or the mixture of pigments, or nutrients, selected on each occasion, both outside and inside, in a completely homogeneous way and with a natural texture, thus endowed with an attractive and appetizing presence, and retaining all the texture and flavor characteristics of the composition of the original dough.
  • the bread of the present invention may include optional ingredients for nutritional enrichment, such as virgin olive oil, iodized salt and spices, to give it greater nutritional value.
  • turmeric longa with the same Sense of providing nutritional benefits, given that, since it is intended for children, it is intended that the bread obtained be very nutritionally rich and beneficial for health.
  • Turmeric longa is a food additive with medicinal properties, with anti-tumor, antioxidant, anti-arthritis and anti-inflammatory functions, among others.
  • Ayurvedic it is widely used in the treatment of hepatitis A and B, in cases of thrombocytopenia (low platelets), as an immunity regulator and adjuvant in immunodeficiencies, and in certain forms of carcinoma such as breast cancer and hepatocarcinoma
  • turmeric In recent decades, studies have been carried out to establish the biological and pharmacological activities of turmeric. Its anti-cancer effects derive from the ability of turmeric to induce apoptosis in cancer cells, without producing cytotoxic effects in healthy cells. Turmeric interferes with the activity of the transcription factor NF-kB, which has been linked through multiple scientific studies, to a large number of inflammatory diseases, including Cancer.
  • Turmeric longa is used exclusively to nutritionally enrich the bread of the invention, it is used in amounts less than necessary to color.
  • the bread dough optionally comprises an ingredient selected from virgin olive oil, iodized salt, turmeric longa, in those cases where it is not included as a natural dye pigment or food nutrient to give Color, spices and combinations.
  • the spices are selected from curry, pepper and combinations thereof.
  • Pepper and curry in addition to providing nutritional benefits, help the absorption of the active substance in turmeric longa by the body, beneficial to health.
  • a yellow bread comprising iodized salt and virgin olive oil, as ingredients to nutritionally enrich the final product, turmeric longa, to obtain the yellow and pepper color, to help human metabolism to the absorption of Turmeric longa.
  • the amount of iodized salt is between 5-400 grams; virgin olive oil between 5-300 grams; water between 300-850 grams; panary additives between 1-150 grams; turmeric longa between 3-600 grams, more preferably between 5-100 grams; and black pepper between 1-150 grams, more preferably between 1-50 grams (see table 1).
  • a cloud pink bread which comprises iodized salt, virgin olive oil, turmeric longa and black pepper, as ingredients to nutritionally enrich the final product, and natural beet juice, as a source of the natural coloring pigment (betanin) to get the color pink.
  • the amount of iodized salt is between 5-400 grams; virgin olive oil between 5-300 grams; water between 300-850 grams; panary additives between 1-150 grams; turmeric longa between 1-100 grams, more preferably between 2-20 grams; natural beet juice between 10-800 grams, more preferably between 50-300 grams; and black pepper between 1-150 grams, more preferably between 1-50 grams (see table 1).
  • an orange bread comprising iodized salt, olive oil, turmeric longa and black pepper to nutritionally enrich the final product, and paprika, as a source of the natural coloring pigment (carotene) to obtain the color orange.
  • the amount of iodized salt is between 5-400 grams; virgin olive oil between 5-300 grams; water between 300-850 grams; panary additives between 1-150 grams; Turmeric longa between 1-100 grams, more preferably between 2-20 grams; paprika between 5-600 grams, more preferably between 15-200 grams; and black pepper between 1-150 grams, more preferably between 1-50 grams (see table 1).
  • a black bread comprising iodized salt, olive oil, turmeric longa and black pepper to nutritionally enrich the final product and cephalopod melanin, to obtain the black color.
  • the amount of iodized salt it is between 5-400 grams; virgin olive oil between 5-300 grams; water between 300-850 grams; panary additives between 1-150 grams; Turmeric longa between 1-100 grams, more preferably between 2-20 grams; cephalopod melanin between 2-850 grams, more preferably between 50-500 grams; and black pepper between 1-150 grams, more preferably between 1-50 grams (see table 1).
  • the process for obtaining the colored bread object of the invention is contemplated.
  • the essential stages included in the procedure are: a) Obtaining the bread dough, based on the techniques usually used in the bread industry, and using the basic ingredients of any bread dough (water, yeast, flour, salt and bread additives);
  • step b) the enriching nutrients, selected from virgin olive oil, iodized salt, turmeric longa, can optionally be added, the latter in those cases where it is not used as a pigment to color, spices and their combinations
  • the basic ingredients for a bread are poured into the kneader or mixer: flour, water, salt, yeast, bread additives and at least one natural coloring pigment (or food nutrient or raw material containing it), and optionally the nutrients enriching
  • Mixing or kneading is carried out in 2 times, the first for 2 minutes, at a slow speed for a first mixing of all the ingredients, and the second for a time between 4-8 minutes, for a more homogeneous mixing and a resulting mass more compact.
  • the resulting dough is extracted from the mixer to process the bread, using the techniques known and usually used in the Bakery Industry. Thus, in the first place we would proceed to the refining of the dough through a rolling process, where the exact point of elasticity and texture is achieved to Each bread dough.
  • the dough is passed to the divider weigher, where the pieces with the corresponding weight of each product are removed and rolled, by means of a system of passing the dough through a ribbon with tile, where the tightening is given mass and spherical shape.
  • the dough balls enter the resting chamber, setting a time from the first ball until it returns out of the path to the former. This time can range between 0.5 and 20 minutes.
  • the dough passes to the forming machine where the pieces extend to the different forms of use.
  • the pieces enter the fermentation chambers, where they rest and ferment at temperatures ranging between 11 and 41 ° C temperature, and with a humidity between 50% -99%, and a time in direct fermentation between 10 minutes and 24 hours, and in controlled fermentations between 1 hour and 72 hours.
  • the bread is cut and decorated outside to cook it, which is carried out in a time between 2 and 180 minutes of cooking, and with temperatures between 90 and 300 ° C temperature.
  • Another main aspect of the invention contemplates the use of at least one natural dye pigment in the manufacture of a colored bread, as defined above.
  • said pigment is selected from cephalopod melanin, turmeric longa, riboflavin, cochineal, chlorophyll, carotenoids, betanin, anthocyanins and combinations thereof.
  • bakery breads common bread, special bread, flavored bread, dried, enriched, etc.
  • forms of presentation traditional, American bakery, mold, hamburgers, puppies, common bread, base of Pizzas, spikes, chines, baguettes, etc.
  • composition per 1000 grams of flour
  • the following basic ingredients for a bread were poured into the kneader or mixer: flour, water, iodized salt, yeast, panary additives and then the turmeric longa, pepper, virgin olive oil were added. All the ingredients were mixed at once.
  • Mixing or kneading was carried out in two stages: first 2 minutes at slow speed for a first mixing of all the ingredients and second, 6 minutes for a more homogeneous mixing and a more compact resulting mass.
  • the resulting dough was extracted from the mixer and the dough was refined by a rolling process of the dough where it reached the exact point of elasticity, and texture of each bread dough.
  • the dough was passed to the divider weigher, where the pieces with their weights corresponding to each product were removed and rolled, in a system of passing the dough through a tile tape, where the dough was pressed and spherical shape.
  • the dough balls entered the resting chamber establishing a time from the first ball until it returned from the path to the trainer, 20 minutes.
  • the pieces were introduced in the fermentation chambers, where they were resting and fermenting with a temperature of 30 ° C, and with a humidity of 85%, and a time in direct fermentation of 3 hours, and in controlled fermentations 24 hours.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Inorganic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The present invention relates to coloured bread in which the bread dough includes, at least, one natural dye pigment in a quantity large enough to give the bread the sought colour. Likewise, the invention relates to the method for preparing the bread according to the invention, as well as to the use of natural dye pigments in the production of said product.

Description

PAN DE COLOR Y PROCEDIMIENTO DE OBTENCIÓN DEL MISMO  COLOR BREAD AND PROCEDURE FOR OBTAINING THE SAME
CAMPO DE LA INVENCIÓN  FIELD OF THE INVENTION
La presente invención está comprendida en el campo de la Alimentación. Más concretamente, esta invención se refiere a un nuevo producto que consiste en un pan de color, asi como el procedimiento para su obtención.  The present invention is comprised in the field of Food. More specifically, this invention relates to a new product consisting of a colored bread, as well as the process for obtaining it.
ANTECEDENTES DE LA INVENCIÓN  BACKGROUND OF THE INVENTION
Cada dia es más alarmante el abandono de una dieta equilibrada y saludable por parte de la población infantil. Ello conlleva un aumento desmesurado e incontrolable de varias enfermedades (obesidad infantil, diabetes, colesterol, problemas gastrointestinales, anorexias, carencias nutricionales , etc..) debido en un porcentaje muy considerable a la falta de actividad deportiva de los niños y al consumo desmesurado de muchos de los productos alimenticios que actualmente se comercializan, entre ellos los considerados como productos de bollos o bollería industrial, que son de todos los tipos y gustos, pero que en todos los casos contienen elevados porcentajes de grasas, aditivos y colorantes, nada beneficiosos para la nutrición con un consumo continuo y elevado. Según el Instituto de Estadística Nacional (2009), en España ha crecido la obesidad infantil en los últimos cinco años en un 15% y en la comunidad andaluza en particular un 28%, cifras alarmantes.  The abandonment of a balanced and healthy diet by the child population is increasingly alarming. This entails an excessive and uncontrollable increase in several diseases (childhood obesity, diabetes, cholesterol, gastrointestinal problems, anorexias, nutritional deficiencies, etc.) due in a very considerable percentage to the lack of sports activity of children and the excessive consumption of many of the food products that are currently marketed, including those considered as products of buns or industrial pastries, which are of all types and tastes, but which in all cases contain high percentages of fats, additives and dyes, nothing beneficial for Nutrition with continuous and high consumption. According to the National Statistics Institute (2009), in Spain, childhood obesity has grown by 15% in the last five years and in the Andalusian community in particular by 28%, alarming figures.
Las características del pan hacen que sea un producto alimenticio indispensable y obligatorio en las dietas de nuestra población infantil, tal y como se constata en diferentes estudios realizados por diferentes hospitales (Departamento de nutrición y endocrinología del Hospital Universitario Reina Sofía de Córdoba ; Colegio de Pediatría de Córdoba ; VII Congreso nacional de la sociedad española para el estudio de la obesidad, Murcia) , por lo que es evidente que su consumo contribuye a la adopción de buenos hábitos nutricionales y a combatir las distintos problemas que su no consumo habitual conllevan. El estudio enmarcado en el programa THAIO-SALUD Infantil (2009), mantiene un consumo mínimo para la población infantil de 2 a 5 años de 112 gramos de pan al día, y para la población infantil de 6 a 13 años de 150 gr.de pan al día. The characteristics of the bread make it an indispensable and obligatory food product in the diets of our children population, as it is observed in different studies carried out by different hospitals (Department of nutrition and endocrinology of the Reina Sofía University Hospital of Córdoba; College of Pediatrics of Córdoba; VII National Congress of the Spanish society for the study of obesity, Murcia), so it is evident that its consumption contributes to the adoption of good nutritional habits and to combat the different problems that their usual non-consumption entail. The study framed in the program THAIO-SALUD Infantil (2009), maintains a minimum consumption for the child population of 2 to 5 years of 112 grams of bread a day, and for the child population of 6 to 13 years of 150 gr.de daily bread
No obstante, los productos de panificación, especialmente el pan tradicional, no resultan especialmente atractivos para la población infantil, ni para ser ingeridos solos, es decir sin chocolates, mermeladas, mantequillas u otros productos que modifiquen su sabor y los hagan más apetecibles, lo que determina que el pan tradicional haya sido sustituido en la alimentación infantil, y especialmente en desayunos y meriendas, por pastas y productos de bollería, con todos los problemas e inconvenientes anteriormente referidos.  However, bakery products, especially traditional bread, are not particularly attractive to children, or to be ingested alone, that is, without chocolates, jams, butters or other products that modify their flavor and make them more palatable, which determines that the traditional bread has been substituted in the infant feeding, and especially in breakfasts and snacks, by pastries and products of pastries, with all the problems and inconveniences previously mentioned.
Por otro lado, en la población infantil hay que tener también muy en cuenta que, por razones de enfermedad u otras causas, para los niños está especialmente indicado un tipo de pan especial, por ejemplo sin gluten, panes integrales, etc, que presentan unas cualidades organolépticas menos agradables, especialmente en textura, sabor y aspecto.  On the other hand, in the child population, it must also be taken into account that, for reasons of illness or other causes, a special type of bread is especially indicated for children, for example gluten-free, whole-grain breads, etc., which have some less pleasant organoleptic qualities, especially in texture, taste and appearance.
La industria panificadora ha aportado al mercado productos obtenidos a partir de una masa de panificación enriquecida con aditivos o ingredientes dirigidos, muchos de ellos, a la obtención de una textura, sabor o aspecto más atractivos para el consumo. Sin embargo, pocos consiguen atraer la atención de la población infantil y otros dejan de ser pan para convertirse en un producto distinto que no contribuye a esos buenos hábitos nutricionales ni a combatir la obesidad infantil, sino todo lo contrario.  The bakery industry has brought to the market products obtained from a bakery dough enriched with additives or targeted ingredients, many of them, to obtain a more attractive texture, flavor or appearance for consumption. However, few manage to attract the attention of children and others stop being bread to become a different product that does not contribute to these good nutritional habits or to combat childhood obesity, but quite the opposite.
También se ha intentado atraer la atención de la población infantil a través del empleo de diferentes mecanismos de la producción de pan, no consiguiendo tampoco resultados suficientemente satisfactorios (pan de molde, con corteza, sin corteza, formando figuras, pepitos, pitufos, bombas, etc) . Attempts have also been made to attract the attention of the child population through the use of different mechanisms of bread production, not achieving sufficiently satisfactory results (bread, with bark, without bark, forming figures, nuggets, smurfs, bombs, etc).
Por otra parte, es un hecho constatado la indudable atracción de la población infantil por los productos de golosina y chucherías, presentados y caracterizados generalmente por sus vistosos colores.  On the other hand, the unquestionable attraction of the child population to candy and candy products, presented and characterized generally by their colorful colors, is a proven fact.
No se conocen sin embargo en el mercado productos de panificación de colores, especialmente de colores vistosos que capten la atención de la población infantil para su consumo.  However, bakery products are not known in the market, especially bright colors that capture the attention of children for consumption.
Una solución aparentemente obvia es incluir en la masa colorantes industriales, utilizados en otras aplicaciones alimentarias (Boletín oficial del estado. 29 de Febrero 1996, n° 52, fascículo 2, (4596). Corrección de errores del Real Decreto 2001/1995 de 7 de Diciembre, por el que se aprueba la lista positiva de aditivos coloreantes autorizados para su uso en la elaboración de productos de alimentación) como por ejemplo en confituras, jaleas y mermeladas tal corno figuran en el Real Decreto 670/1990, de 25 de mayo; Dulces y cremas de dulces; Dulces y cremas de membrillo etc., tales como E-100 Curcumina, E- 140 Clorofilas y Clorofilinas , E- 141 Complejos cúpricos de Clorofilas, E- 150a. Caramelo natural, E- 150b. Caramelo de sulfito cáustico, E- 150c . Caramelo amónico, E-150d. Caramelo de sulfito amónico, etc., pero éstos se encuentran específicamente prohibidos para la fabricación del pan, por la reglamentación técnico-sanitaria vigente (excepto el E- 150 caramelo natural, utilizado en el pan de centeno) , concretamente en el REAL DECRETO 1137/1984 , de 28 de marzo, por el que se aprueba la Reglamentación Técnico-Sanitaria para la Fabricación , Circulación y Comercio del Pan y Panes Especiales (BOE núm. 146, de 19 de Junio) , y por el REAL DECRETO 285/1999, de 22 de Febrero, por el que se modifica el Real Decreto 1137/1984, (BOE núm. 46, de 23 de Febrero) .  An apparently obvious solution is to include in the dough industrial dyes, used in other food applications (Official State Bulletin. February 29, 1996, No. 52, Fascicle 2, (4596). Correction of errors of Royal Decree 2001/1995 of 7 December, which approves the positive list of coloring additives authorized for use in the production of food products) such as jams, jellies and jams such as they appear in Royal Decree 670/1990, of May 25 ; Sweets and sweet creams; Quince sweets and creams etc., such as E-100 Curcumin, E-140 Chlorophylls and Chlorophyllins, E-141 Cupric Chlorophyll Complexes, E-150a. Natural candy, E-150b. Caustic sulfite candy, E-150c. Ammonia candy, E-150d. Ammonium sulphite candy, etc., but these are specifically prohibited for the manufacture of bread, by current technical-sanitary regulations (except the E-150 natural caramel, used in rye bread), specifically in ROYAL DECREE 1137 / 1984, of March 28, which approves the Technical-Sanitary Regulations for the Manufacture, Circulation and Trade of Bread and Special Breads (BOE No. 146, of June 19), and by ROYAL DECREE 285/1999 , of February 22, which modifies Royal Decree 1137/1984, (BOE No. 46, of February 23).
En base a estas necesidades y a la problemática existente en temas de alimentación infantil, el autor de la presente invención ha obtenido un pan de colores sin necesidad de emplear colorantes prohibidos o tóxicos para la salud. Tras un proceso de investigación ha conseguido proporcionar colores atractivos al pan mediante el empleo, en la elaboración de la masa de panificación, de pigmentos colorantes naturales o nutrientes específicos que contienen cantidades significativas de dichos colorantes naturales. Based on these needs and the problem Existing in issues of infant feeding, the author of the present invention has obtained a colored bread without using prohibited or toxic dyes for health. After a research process, it has been able to provide attractive colors to the bread through the use, in the preparation of the bread dough, of natural dye pigments or specific nutrients that contain significant amounts of said natural dyes.
Estos panes de colores presentan un gran atractivo para la población infantil, incluso como elemento aislado, contribuyendo a los buenos hábitos nutricionales y combatiendo en definitiva la obesidad infantil y las diferentes enfermedades asociadas a la misma.  These colored breads have a great attraction for children, even as an isolated element, contributing to good nutritional habits and definitely combating childhood obesity and the different diseases associated with it.
OBJETO DE LA INVENCIÓN  OBJECT OF THE INVENTION
Es objeto de la invención, un pan de color cuya masa de panificación comprende al menos un pigmento colorante de carácter natural en una cantidad suficiente para dar el color deseado al pan.  The object of the invention is a colored bread whose bread dough comprises at least one natural coloring pigment in an amount sufficient to give the desired color to the bread.
Es asimismo objeto de la invención el procedimiento para la obtención del pan de color de la invención.  The process for obtaining the color bread of the invention is also an object of the invention.
Finalmente, es objeto de la invención el empleo de, al menos, un pigmento colorante natural en la fabricación del pan de color de la invención.  Finally, the object of the invention is the use of at least one natural dye pigment in the manufacture of the colored bread of the invention.
DESCRIPCIÓN DE LA INVENCIÓN  DESCRIPTION OF THE INVENTION
En un aspecto principal, la presente invención se refiere a un pan de color cuya masa de panificación comprende, al menos, un pigmento colorante de carácter natural en una cantidad suficiente para dar el color deseado al pan.  In a main aspect, the present invention relates to a colored bread whose bread dough comprises at least one natural coloring pigment in an amount sufficient to give the desired color to the bread.
En la presente invención, se entiende como "pan" todo tipo de pan común y especial, tal y como se define en la reglamentación técnico sanitaria vigente.  In the present invention, "bread" is understood as any type of common and special bread, as defined in the current sanitary technical regulations.
Por otra parte, se entiende como masa de panificación a la masa habitualmente empleada en la obtención de una pieza de pan de cualquier naturaleza y que comprende principalmente harina, agua, levadura y sal, asi como posibles aditivos panarios. La masa de panificación puede ser especial o tradicional, entendiendo por especial a la masa empleada en panes integrales, hamburguesas, pan americano, perritos, pan de centeno, pan de cereales, etc. y por tradicional al pan de masa fresca, elaborado diariamente (barras, pistolas, baguettes, etc) . On the other hand, bread dough is understood as the dough usually used in obtaining a piece of bread of any nature and comprising mainly flour, water, yeast and salt, as well as possible bread additives. The bread dough can be special or traditional, especially the dough used in whole-grain breads, hamburgers, American bread, puppies, rye bread, cereal bread, etc. and by traditional fresh bread dough, prepared daily (bars, guns, baguettes, etc).
Por tanto, la base del pan de color de la presente invención, es la base de cualquier pan, independientemente de su procedimiento de elaboración o de su naturaleza técnica: pan fresco o congelado, envasado o a granel, integral o normal, sin sal, industrial, seco, sin corteza, con corteza, enriquecido, etc.  Therefore, the basis of the colored bread of the present invention is the basis of any bread, regardless of its process or its technical nature: fresh or frozen bread, packaged or in bulk, whole or normal, without salt, industrial , dry, without bark, with bark, enriched, etc.
No obstante, los ingredientes básicos de la masa de panificación de cualquier pan pueden variar en función a distintas variables como la climatología, la situación geográfica del lugar de fabricación, los costes de fabricación, los gustos de la población, etc, sin que modifiquen los nutrientes que den el color.  However, the basic ingredients of the bread dough of any bread may vary depending on different variables such as the weather, the geographical location of the place of manufacture, manufacturing costs, the tastes of the population, etc., without changing the nutrients that give color.
Para la obtención del color, la masa de panificación incluye en su composición, al menos, un pigmento colorante de carácter natural (entendiendo por "al menos" uno o más pigmentos) , es decir, un colorante natural, en una cantidad suficiente para dar el color deseado al pan, entendiendo como "suficiente" aquella cantidad que le confiere a dicho nutriente el poder de dar color al producto alimenticio del que forma parte, y que variará en función del color que queramos obtener y de la intensidad del mismo, y entendiendo como "colorante natural" aquellos reconocidos como tales en la legislación vigente sobre aditivos colorantes (RD 2001/1995 y modificaciones).  In order to obtain the color, the bakery dough includes in its composition at least one natural coloring pigment (meaning "at least" one or more pigments), that is, a natural coloring, in an amount sufficient to give the desired color of the bread, understanding as "sufficient" that amount that gives said nutrient the power to color the food product of which it is a part, and that will vary depending on the color we want to obtain and the intensity of it, and understood as "natural dye" those recognized as such in the current legislation on coloring additives (RD 2001/1995 and modifications).
Asimismo, en realizaciones particulares, la masa de panificación puede comprender, en lugar del o los pigmentos aislados, un nutriente alimenticio o materia prima que contenga una cantidad significativa de dicho pigmento colorante natural, entendiendo como "significativa" aquella cantidad que le confiere a dicho nutriente el poder de dar color al producto alimenticio del que forma parte. Also, in particular embodiments, the bakery dough may comprise, instead of the isolated pigment (s), a food nutrient or raw material containing a significant amount of said natural dye pigment, meaning "significant" that amount that gives said nutrient the power to color the food product of which it is a part.
La presencia del pigmento en una cantidad suficiente, ya sea aislado o en el nutriente o materia prima del que procede, permite por tanto que en el producto de panificación obtenido, como característica principal, predomine externa e internamente el color deseado.  The presence of the pigment in a sufficient quantity, either isolated or in the nutrient or raw material from which it proceeds, therefore allows the desired color to predominate externally and internally in the obtained bakery product, as the main characteristic.
En una realización particular de la invención, el o los pigmentos colorantes naturales se seleccionan de entre melanina de cefalópodo, cúrcuma longa, riboflavina, cochinilla, clorofila, carotenoides , betanina, xantofilas, antocianinas y sus combinaciones.  In a particular embodiment of the invention, the natural dye or pigments are selected from cephalopod melanin, turmeric longa, riboflavin, cochineal, chlorophyll, carotenoids, betanin, xanthophylls, anthocyanins and combinations thereof.
La melanina de cefalópodo es un pigmento de color negro en forma de gránulos que existe en el protoplasma de las células de los cefalópodos.  Cephalopod melanin is a black pigment in the form of granules that exists in the protoplasm of cephalopod cells.
La cúrcuma longa, es un pigmento de color amarillo obtenido a partir de las raíces de la planta de curcumin, originaria de la india.  Turmeric longa, is a yellow pigment obtained from the roots of the curcumin plant, native to India.
La riboflavina (vitamina B2), es un pigmento de color amarillo fluorescente.  Riboflavin (vitamin B2), is a fluorescent yellow pigment.
La cochinilla es un pigmento de color rojo carmín, extraído a partir de los cuerpos desecados de las hembras de un insecto (Dactyloplus coccus) , parásito del nopal.  The cochineal is a pigment of carmine red color, extracted from the dried bodies of the females of an insect (Dactyloplus coccus), nopal parasite.
La clorofila es un pigmento de color verde extraído de plantas y algas. Chlorophyll is a green pigment extracted from plants and algae.
Los pigmentos carotenoides son compuestos responsables de la coloración de un gran número de alimentos vegetales y animales. Dentro de este grupo de pigmentos, de forma preferida en la presente invención se emplean los carotenos (vitamina A) extraídos de tejidos vegetales, para la obtención del color naranja; la capsantina, procedente de frutos, para el color naranja; el licopeno, extraído del tomate, para el color rojo; y las xantofilas, extraídas de vegetales, para el color naranja.  Carotenoid pigments are compounds responsible for the coloration of a large number of plant and animal foods. Within this group of pigments, the carotenes (vitamin A) extracted from plant tissues are preferably used in the present invention to obtain the orange color; Capsantin, from fruits, for the color orange; lycopene, extracted from tomato, for the color red; and xanthophylls, extracted from vegetables, for the color orange.
La betanina, es un pigmento de color rojo-rosado, extraído de la raíz de la remolacha roja. Las antocianinas , de color rojizo-azul, son pigmentos del grupo flavonoides, presentes en numerosos alimentos, frutas, flores y verduras. Betanin is a red-pink pigment, extracted from the root of red beets. The reddish-blue anthocyanins are pigments of the flavonoid group, present in numerous foods, fruits, flowers and vegetables.
Como se ha citado anteriormente, los pigmentos naturales citados pueden emplearse directamente en la composición de la masa de panificación del pan de la presente invención, o bien incorporarse a la misma mediante la adición de nutrientes alimenticios o materias primas que los contienen.  As mentioned above, the aforementioned natural pigments can be used directly in the composition of the bread dough of the present invention, or incorporated therein by the addition of food nutrients or raw materials containing them.
Asi, por ejemplo, en realizaciones particulares, como en el caso de la betanina, se puede emplear como nutriente alimenticio el zumo natural de remolacha, para la obtención del color rosa; en el caso de los carotenos se puede emplear como nutriente alimenticio el pimentón, especia natural secada y tratada a partir de una hortaliza, para la obtención del color naranja; etc.  Thus, for example, in particular embodiments, as in the case of betanin, natural beet juice can be used as a nutrient for obtaining the pink color; in the case of carotenes, paprika can be used as a nutrient, dried natural spice and treated from a vegetable, to obtain the orange color; etc.
El pan obtenido presenta el color en función del pigmento o del nutriente, o de la mezcla de pigmentos, o de nutrientes, seleccionados en cada ocasión, tanto en su exterior como en su interior, de una forma totalmente homogénea y con una textura natural, dotado asi de presencia atractiva y apetitosa, y conservando todas las características de textura y sabor de la composición de la masa original.  The bread obtained has the color depending on the pigment or nutrient, or the mixture of pigments, or nutrients, selected on each occasion, both outside and inside, in a completely homogeneous way and with a natural texture, thus endowed with an attractive and appetizing presence, and retaining all the texture and flavor characteristics of the composition of the original dough.
Además, es posible obtener piezas de pan multicolor, mediante la simple combinación de masas de diferente color, por ejemplo en forma de piezas trenzadas.  In addition, it is possible to obtain pieces of multicolored bread, by simply combining different colored doughs, for example in the form of braided pieces.
Además de la masa de panificación de base y del o los pigmentos o nutrientes elegidos para la obtención del color, el pan de la presente invención puede incluir ingredientes opcionales para su enriquecimiento nutricional, como el aceite de oliva virgen, la sal yodada y especias, para darle mayor valor nutricional.  In addition to the basic bread dough and the pigment or nutrients chosen to obtain the color, the bread of the present invention may include optional ingredients for nutritional enrichment, such as virgin olive oil, iodized salt and spices, to give it greater nutritional value.
Asimismo, en aquellos panes en los que no se emplea como pigmento natural para conseguir el color amarillo, se puede añadir opcionalmente la cúrcuma longa con el mismo sentido de aportar beneficios nutricionales , dado que, al estar destinado a la población infantil se pretende que el pan obtenido sea muy rico nutricionalmente y beneficioso para la salud. Also, in those breads in which it is not used as a natural pigment to achieve the yellow color, you can optionally add turmeric longa with the same Sense of providing nutritional benefits, given that, since it is intended for children, it is intended that the bread obtained be very nutritionally rich and beneficial for health.
La cúrcuma longa constituye un aditivo alimentario con propiedades medicinales, con funciones antitumorales , antioxidantes, antiartritis y antiinflamatorias, entre otras. En medicina, sobretodo la ayurvedica — tiene amplio uso en el tratamiento de la hepatitis A y B, en casos de trombocitopenia (plaquetas bajas), como regulador de la inmunidad y coadyuvante en inmunodeficiencias , y en ciertas formas de carcinoma como el de mama y el hepatocarcinoma .  Turmeric longa is a food additive with medicinal properties, with anti-tumor, antioxidant, anti-arthritis and anti-inflammatory functions, among others. In medicine, especially Ayurvedic - it is widely used in the treatment of hepatitis A and B, in cases of thrombocytopenia (low platelets), as an immunity regulator and adjuvant in immunodeficiencies, and in certain forms of carcinoma such as breast cancer and hepatocarcinoma
Es una especia muy utilizada en la India y en los Países Árabes y actualmente está perfectamente reglada por la Comunidad Económica Europea. Actualmente se comercializa como aditivo alimentario, en Latinoamérica se conoce como "palillo", en Colombia, en particular, como "azafrán de raíz"; también se emplea en Japón acompañando al té.  It is a spice widely used in India and the Arab countries and is currently perfectly regulated by the European Economic Community. It is currently marketed as a food additive, in Latin America it is known as "stick", in Colombia, in particular, as "saffron root"; It is also used in Japan accompanying tea.
En las últimas décadas se han llevado acabo estudios para establecer las actividades biológicas y farmacológicas de la cúrcuma. Sus efectos anticáncer derivan de la capacidad de la cúrcuma de inducir apóptosis en células cancerígenas, sin producir efectos citotóxicos en células sanas. La cúrcuma interfiere en la actividad del factor de transcripción NF-kB, que ha sido ligado a través de múltiples estudios científicos, a gran número de enfermedades inflamatorias, incluida el Cáncer.  In recent decades, studies have been carried out to establish the biological and pharmacological activities of turmeric. Its anti-cancer effects derive from the ability of turmeric to induce apoptosis in cancer cells, without producing cytotoxic effects in healthy cells. Turmeric interferes with the activity of the transcription factor NF-kB, which has been linked through multiple scientific studies, to a large number of inflammatory diseases, including Cancer.
Otros estudios demuestran la capacidad de la cúrcuma para estatizar membranas y para prevenir la peroxldación lipídica, un proceso fundamental en el establecimiento, la progresión y las complicaciones de muchas patologías como las enfermedades hepáticas, renales, cardiovasculares, en la diabetes, y principalmente frente al hepatocarcinoma, cáncer de piel, colon y duodeno (Mesa "Efectos farmacológicos y nutricionales de los extractos de Cúrcuma Loriga L. y de los curcuminoides " (2004) Universidad Nacional de Medellín , Colombia ; Ospina F & López C. "Evaluación métodos de propagación y usos, fenología y usos de recursos promisorios" Corporación Universitaria Santa Rosa de Cabal (2005) Risaralda, Colombia) . Other studies demonstrate the ability of turmeric to nationalize membranes and to prevent lipid peroxldation, a fundamental process in the establishment, progression and complications of many pathologies such as liver, kidney, cardiovascular, diabetes, and mainly against hepatocarcinoma, skin, colon and duodenal cancer (Table "Pharmacological and nutritional effects of Turmeric extracts Loriga L. and the curcuminoids "(2004) National University of Medellín, Colombia; Ospina F & López C." Evaluation of propagation methods and uses, phenology and uses of promising resources "Santa Rosa de Cabal University Corporation (2005) Risaralda, Colombia) .
En los casos en los que la Cúrcuma longa se utiliza exclusivamente para enriquecer nutricionalmente al pan de la invención, se usa en cantidades inferiores a las necesarias para dar color.  In cases where Turmeric longa is used exclusively to nutritionally enrich the bread of the invention, it is used in amounts less than necessary to color.
Asi, en una realización particular de la invención, la masa de panificación comprende opcionalmente un ingrediente seleccionado de entre aceite de oliva virgen, sal yodada, cúrcuma longa, en aquellos casos en los que no se incluye como pigmento colorante natural o nutriente alimenticio para dar color, especias y sus combinaciones.  Thus, in a particular embodiment of the invention, the bread dough optionally comprises an ingredient selected from virgin olive oil, iodized salt, turmeric longa, in those cases where it is not included as a natural dye pigment or food nutrient to give Color, spices and combinations.
En una realización preferida de la invención, las especias se seleccionan entre curry, pimienta y sus combinaciones. La pimienta y el curry, además de aportar beneficios nutricionales , ayudan a la absorción del principio activo de la cúrcuma longa por parte del organismo, beneficiosa para la salud.  In a preferred embodiment of the invention, the spices are selected from curry, pepper and combinations thereof. Pepper and curry, in addition to providing nutritional benefits, help the absorption of the active substance in turmeric longa by the body, beneficial to health.
En una realización particular de la invención se contempla un pan de color amarillo que comprende sal yodada y aceite de oliva virgen, como ingredientes para enriquecer nutricionalmente el producto final, cúrcuma longa, para la obtención del color amarillo y pimienta, para ayudar al metabolismo humano a la absorción de la Cúrcuma longa. De forma preferida, en este tipo de pan, por cada 1000 gramos de harina, la cantidad de sal yodada está comprendida entre 5-400 gramos; el aceite de oliva virgen entre 5-300 gramos; el agua entre 300-850 gramos; los aditivos panarios entre un 1-150 gramos; la cúrcuma longa entre 3-600 gramos, más preferiblemente entre 5-100 gramos; y la pimienta negra entre 1-150 gramos, más preferiblemente entre 1-50 gramos (ver tabla 1 ) . En otra realización particular se contempla un pan de color rosa nube, que comprende sal yodada, aceite de oliva virgen, cúrcuma longa y pimienta negra, como ingredientes para enriquecer nutricionalmente el producto final, y zumo natural de remolacha, como fuente del pigmento colorante natural (betanina) para obtener el color rosa. De forma preferida, en este tipo de pan, por cada 1000 gramos de harina, la cantidad de sal yodada está comprendida entre 5- 400 gramos; el aceite de oliva virgen entre 5-300 gramos; el agua entre 300-850 gramos; los aditivos panarios entre 1-150 gramos; la cúrcuma longa entre un 1-100 gramos, más preferiblemente entre 2-20 gramos; el zumo natural de remolacha entre 10-800 gramos, más preferiblemente entre 50-300 gramos; y la pimienta negra entre 1-150 gramos, más preferiblemente entre 1-50 gramos (ver tabla 1) . In a particular embodiment of the invention a yellow bread is contemplated comprising iodized salt and virgin olive oil, as ingredients to nutritionally enrich the final product, turmeric longa, to obtain the yellow and pepper color, to help human metabolism to the absorption of Turmeric longa. Preferably, in this type of bread, for every 1000 grams of flour, the amount of iodized salt is between 5-400 grams; virgin olive oil between 5-300 grams; water between 300-850 grams; panary additives between 1-150 grams; turmeric longa between 3-600 grams, more preferably between 5-100 grams; and black pepper between 1-150 grams, more preferably between 1-50 grams (see table 1). In another particular embodiment, a cloud pink bread is contemplated, which comprises iodized salt, virgin olive oil, turmeric longa and black pepper, as ingredients to nutritionally enrich the final product, and natural beet juice, as a source of the natural coloring pigment (betanin) to get the color pink. Preferably, in this type of bread, for every 1000 grams of flour, the amount of iodized salt is between 5-400 grams; virgin olive oil between 5-300 grams; water between 300-850 grams; panary additives between 1-150 grams; turmeric longa between 1-100 grams, more preferably between 2-20 grams; natural beet juice between 10-800 grams, more preferably between 50-300 grams; and black pepper between 1-150 grams, more preferably between 1-50 grams (see table 1).
En otra realización particular se contempla un pan de color naranja, que comprende sal yodada, aceite de oliva, cúrcuma longa y pimienta negra para enriquecer nutricionalmente el producto final, y pimentón, como fuente del pigmento colorante natural (caroteno) para la obtención del color naranja. De forma preferida, en este tipo de pan, por cada 1000 gramos de harina, la cantidad de sal yodada está comprendida entre 5-400 gramos; el aceite de oliva virgen entre 5-300 gramos; el agua entre 300-850 gramos; los aditivos panarios entre un 1-150 gramos; la Cúrcuma longa entre 1- 100 gramos, más preferiblemente entre 2-20 gramos; el pimentón entre 5-600 gramos, más preferiblemente entre 15-200 gramos; y la pimienta negra entre 1-150 gramos, más preferiblemente entre 1-50 gramos (ver tabla 1) .  In another particular embodiment, an orange bread is contemplated, comprising iodized salt, olive oil, turmeric longa and black pepper to nutritionally enrich the final product, and paprika, as a source of the natural coloring pigment (carotene) to obtain the color orange. Preferably, in this type of bread, for every 1000 grams of flour, the amount of iodized salt is between 5-400 grams; virgin olive oil between 5-300 grams; water between 300-850 grams; panary additives between 1-150 grams; Turmeric longa between 1-100 grams, more preferably between 2-20 grams; paprika between 5-600 grams, more preferably between 15-200 grams; and black pepper between 1-150 grams, more preferably between 1-50 grams (see table 1).
En otra realización particular se contempla un pan de color negro, que comprende sal yodada, aceite de oliva, cúrcuma longa y pimienta negra para enriquecer nutricionalmente el producto final y melanina de cefalópodo, para la obtención del color negro. De forma preferida, en este tipo de pan, por cada 1000 gramos de harina, la cantidad de sal yodada está comprendida entre 5-400 gramos; el aceite de oliva virgen entre 5-300 gramos; el agua entre 300-850 gramos; los aditivos panarios entre un 1-150 gramos; la Cúrcuma longa entre 1-100 gramos, más preferiblemente entre 2-20 gramos; la melanina de cefalópodo entre 2-850 gramos, más preferiblemente entre 50-500 gramos; y la pimienta negra entre 1-150 gramos, más preferiblemente entre 1-50 gramos (ver tabla 1 ) . In another particular embodiment, a black bread is contemplated, comprising iodized salt, olive oil, turmeric longa and black pepper to nutritionally enrich the final product and cephalopod melanin, to obtain the black color. Preferably, in this type of bread, for every 1000 grams of flour, the amount of iodized salt it is between 5-400 grams; virgin olive oil between 5-300 grams; water between 300-850 grams; panary additives between 1-150 grams; Turmeric longa between 1-100 grams, more preferably between 2-20 grams; cephalopod melanin between 2-850 grams, more preferably between 50-500 grams; and black pepper between 1-150 grams, more preferably between 1-50 grams (see table 1).
Tabla 1. Cantidad (en gramos) de los ingredientes incluidos en la composición de pan de diferentes colores establecidos en función de 1.000 gramos de Harina.  Table 1. Quantity (in grams) of the ingredients included in the bread composition of different colors established according to 1,000 grams of Flour.
Figure imgf000012_0001
Figure imgf000012_0001
En otro aspecto principal de la presente invención, se contempla el procedimiento para la obtención del pan de color objeto de la invención.  In another main aspect of the present invention, the process for obtaining the colored bread object of the invention is contemplated.
Las etapas esenciales comprendidas en el procedimiento son : a) La obtención de la masa de panificación, en base a las técnicas habitualmente empleadas en la industria del pan, y empleando los ingredientes de base de cualquier masa de panificación (agua, levadura, harina, sal y aditivos panarios) ; The essential stages included in the procedure are: a) Obtaining the bread dough, based on the techniques usually used in the bread industry, and using the basic ingredients of any bread dough (water, yeast, flour, salt and bread additives);
b) La adición a la masa obtenida en a) de al menos un pigmento colorante natural en una cantidad suficiente para dar el color deseado al pan;  b) The addition to the dough obtained in a) of at least one natural dye pigment in an amount sufficient to give the desired color to the bread;
c) El amasado de la masa resultante en b) ; y  c) The kneading of the resulting dough in b); Y
d) Procesado de la masa obtenida en c) , por las técnicas habituales empleadas en el estado de la técnica, para la obtención del pan de color.  d) Processing of the dough obtained in c), by the usual techniques used in the state of the art, to obtain the colored bread.
En una realización particular, en el paso b) se pueden añadir opcionalmente los nutrientes enriquecedores, seleccionados de entre aceite de oliva virgen, sal yodada, cúrcuma longa, esta última en aquellos casos en los que no se utilice como pigmento para dar color, especias y sus combinaciones .  In a particular embodiment, in step b) the enriching nutrients, selected from virgin olive oil, iodized salt, turmeric longa, can optionally be added, the latter in those cases where it is not used as a pigment to color, spices and their combinations
Para el amasado se vierten en la amasadora o mezcladora los ingredientes básicos para un pan: harina, agua, sal, levadura, aditivos panarios y al menos un pigmento colorante natural (o nutriente alimenticio o materia prima que lo contenga) , y opcionalmente los nutrientes enriquecedores.  For the kneading, the basic ingredients for a bread are poured into the kneader or mixer: flour, water, salt, yeast, bread additives and at least one natural coloring pigment (or food nutrient or raw material containing it), and optionally the nutrients enriching
La mezcla o amasado se lleva a cabo en 2 tiempos, el primero durante 2 minutos, a velocidad lenta para un primer mezclado de todos los ingredientes, y el segundo durante un tiempo comprendido entre 4-8 minutos, para un mezclado más homogéneo y una masa resultante más compacta.  Mixing or kneading is carried out in 2 times, the first for 2 minutes, at a slow speed for a first mixing of all the ingredients, and the second for a time between 4-8 minutes, for a more homogeneous mixing and a resulting mass more compact.
La masa resultante es extraída de la mezcladora para proceder al procesado del pan, mediante las técnicas conocidas y habitualmente empleadas en la Industria panificadora . Así, en primer lugar se procedería al refinado de la masa mediante un proceso de laminado, donde se consigue el punto exacto de elasticidad y textura para cada masa de pan. The resulting dough is extracted from the mixer to process the bread, using the techniques known and usually used in the Bakery Industry. Thus, in the first place we would proceed to the refining of the dough through a rolling process, where the exact point of elasticity and texture is achieved to Each bread dough.
Una vez refinada, se pasa la masa a la pesadora divisora, donde se sacan las piezas con el peso correspondiente a cada producto y se las bolea, mediante un sistema de paso de la masa por una cinta con teja, donde se da aprieto a la masa y forma esférica.  Once refined, the dough is passed to the divider weigher, where the pieces with the corresponding weight of each product are removed and rolled, by means of a system of passing the dough through a ribbon with tile, where the tightening is given mass and spherical shape.
En este paso las bolas de masa entran en la cámara de reposo, estableciendo un tiempo desde la primera bola hasta que vuelve a salir del recorrido hacia la formadora. Este tiempo puede oscilar entre 0,5 y 20 minutos.  In this step, the dough balls enter the resting chamber, setting a time from the first ball until it returns out of the path to the former. This time can range between 0.5 and 20 minutes.
Posteriormente, la masa pasa a la formadora donde las piezas se extienden a las distintas formas de uso.  Subsequently, the dough passes to the forming machine where the pieces extend to the different forms of use.
Una vez formadas, las piezas entran en las cámaras de fermentación, donde reposan y fermentan a unas temperaturas que oscilan entre 11 y 41 °C de temperatura, y con una humedad comprendida entre el 50%-99%, y un tiempo en fermentación directa comprendido entre 10 minutos y 24 horas, y en fermentaciones controladas entre 1 hora y 72 horas .  Once formed, the pieces enter the fermentation chambers, where they rest and ferment at temperatures ranging between 11 and 41 ° C temperature, and with a humidity between 50% -99%, and a time in direct fermentation between 10 minutes and 24 hours, and in controlled fermentations between 1 hour and 72 hours.
Una vez el pan está en su punto de fermentación se procede a su corte y decoración exterior para proceder a su cocción, que se lleva a cabo en unos tiempos comprendidos entre 2 y 180 minutos de cocción, y con unas temperaturas comprendidas entre 90 y 300°C de temperatura.  Once the bread is at its fermentation point, it is cut and decorated outside to cook it, which is carried out in a time between 2 and 180 minutes of cooking, and with temperatures between 90 and 300 ° C temperature.
Tras este paso se procede a su congelación, en túnel o lineas de ultracongelación para panes precocidos o congelados, para corte y envasado en panes envasados, y distribución para panes directos y tradicionales.  After this step it is frozen, in tunnel or deep-freezing lines for pre-cooked or frozen breads, for cutting and packaging in packaged breads, and distribution for direct and traditional breads.
Finalmente, otro aspecto principal de la invención contempla el empleo de al menos un pigmento colorante natural en la fabricación de un pan de color, tal y como se ha definido anteriormente.  Finally, another main aspect of the invention contemplates the use of at least one natural dye pigment in the manufacture of a colored bread, as defined above.
En realizaciones particulares, dicho pigmento se selecciona de entre melanina de cefalópodo, cúrcuma longa, riboflavina, cochinilla, clorofila, carotenoides , betanina, antocianinas y sus combinaciones. El empleo de uno u otro pigmento (o de los nutrientes o materias primas que los contienen) o de combinaciones de los mismos en el proceso de fabricación del pan, permitirá obtener piezas de pan de diferentes colores. In particular embodiments, said pigment is selected from cephalopod melanin, turmeric longa, riboflavin, cochineal, chlorophyll, carotenoids, betanin, anthocyanins and combinations thereof. The employment of one or the other Pigment (or the nutrients or raw materials that contain them) or combinations thereof in the breadmaking process, will allow you to obtain pieces of bread of different colors.
El pan de la presente invención tiene especiales aplicaciones en: The bread of the present invention has special applications in:
- Todos los tipos de panes de panadería (pan común, pan especial, pan de sabores, seco, enriquecido, etc) y con cualquiera de sus formas de presentación (panadería tradicional, americano, molde, hamburguesas, perritos, pan común, base de pizzas, picos, colines, baguettes, etc) .  - All types of bakery breads (common bread, special bread, flavored bread, dried, enriched, etc.) and with any of its forms of presentation (traditional, American bakery, mold, hamburgers, puppies, common bread, base of Pizzas, spikes, chines, baguettes, etc).
- En todas las fases de elaboración del producto como son: panes cocidos, precocinados , masa congelada, etc.  - In all the phases of elaboration of the product such as: cooked, pre-cooked breads, frozen dough, etc.
- En fiestas y eventos infantiles;  - At parties and children's events;
- En hospitales y niños desganados;  - In hospitals and heartless children;
- En colegios;  - In schools;
- En hostelería;  - In hospitality;
- Etc.  - Etc.
A continuación presentamos a modo de ejemplos, sin que se consideren limitativos de la presente invención, diferentes realizaciones de la presente invención:  Below we present, by way of examples, without considering limiting of the present invention, different embodiments of the present invention:
EJEMPLOS EXAMPLES
Ejemplo 1. Pan de color amarillo Example 1. Yellow bread
Composición (por cada 1000 gramos de harina)  Composition (per 1000 grams of flour)
INGREDIENTES Masa (gramos) INGREDIENTS Mass (grams)
Harina... 1000  Flour ... 1000
Sal yodada... 20 Aditivos panarios 20 Iodized salt ... 20 Bread additives 20
Levadura... 40  Yeast ... 40
Aceite de oliva 25  Olive Oil 25
virgen Virgin
Cúrcuma longa... 5  Turmeric longa ... 5
Pimienta negra... 2  Black pepper ... 2
Agua 550  Water 550
Procedimiento de obtención: Obtaining procedure:
Se vertieron en la amasadora o mezcladora los siguientes ingredientes básicos para un pan: harina, agua, sal yodada, levadura, aditivos panarios y posteriormente se añadieron la cúrcuma longa, pimienta, aceite de oliva virgen. Se mezclaron todos los ingredientes a la vez.  The following basic ingredients for a bread were poured into the kneader or mixer: flour, water, iodized salt, yeast, panary additives and then the turmeric longa, pepper, virgin olive oil were added. All the ingredients were mixed at once.
La mezcla o amasado se llevó a cabo en dos tiempos: primero 2 minutos a velocidad lenta para un primer mezclado de todos los ingredientes y segundo, 6 minutos para un mezclado más homogéneo y una masa resultante más compacta.  Mixing or kneading was carried out in two stages: first 2 minutes at slow speed for a first mixing of all the ingredients and second, 6 minutes for a more homogeneous mixing and a more compact resulting mass.
Posteriormente se extrajo la masa resultante de la mezcladora y se procedió a refinar la masa mediante un proceso de laminado de la masa donde alcanzó el punto exacto de elasticidad, y textura de cada masa de pan.  Subsequently, the resulting dough was extracted from the mixer and the dough was refined by a rolling process of the dough where it reached the exact point of elasticity, and texture of each bread dough.
Una vez refinada, se pasó la masa a la pesadora divisora, donde se sacaron las piezas con sus pesos correspondientes a cada producto y se bolearon, en un sistema de paso de la masa por una cinta con teja, donde se dio aprieto a la masa y forma esférica.  Once refined, the dough was passed to the divider weigher, where the pieces with their weights corresponding to each product were removed and rolled, in a system of passing the dough through a tile tape, where the dough was pressed and spherical shape.
Las bolas de masa entraron en la cámara de reposo, estableciéndose un tiempo desde la primera bola hasta que volvió a salir del recorrido hacia la formadora, de 20 minutos. The dough balls entered the resting chamber, establishing a time from the first ball until it returned from the path to the trainer, 20 minutes.
Posteriormente se pasó la bola a la formadora donde las piezas se extendieron a las distintas formas de uso.  Subsequently, the ball was passed to the former where the pieces were extended to the different forms of use.
Una vez formadas las piezas se introdujeron en las cámaras de fermentación, donde estuvieron reposando y fermentando con una temperatura de 30 °C, y con una humedad del 85%, y un tiempo en fermentación directa de 3 horas, y en fermentaciones controladas 24 horas. Once formed the pieces were introduced in the fermentation chambers, where they were resting and fermenting with a temperature of 30 ° C, and with a humidity of 85%, and a time in direct fermentation of 3 hours, and in controlled fermentations 24 hours.
Una vez el pan estuvo en su punto de fermentación, se procedió a su corte y decoración exterior para proceder a su cocción, durante 20 minutos, a 210 °C de temperatura.  Once the bread was at its fermentation point, it was cut and decorated outside to cook for 20 minutes at 210 ° C.
Tras este paso se procedió a su congelación, en túnel o lineas de ultra congelación para panes precocidos o congelados, para corte y envasado en panes envasados, y distribución para panes directos y tradicionales.  After this step, it was frozen, in a tunnel or ultra-freezing lines for pre-cooked or frozen breads, for cutting and packaging in packaged breads, and distribution for direct and traditional breads.
Ejemplo 2. Pan de color rosa  Example 2. Pink Bread
Para la obtención del pan de color rosa se siguió el mismo procedimiento que en el ejemplo anterior, empleando la siguiente composición (por cada 1000 gramos de harina) :  To obtain the pink bread, the same procedure was followed as in the previous example, using the following composition (per 1000 grams of flour):
Figure imgf000017_0001
Figure imgf000017_0001
Ejemplo 3. Pan de color naranja  Example 3. Orange bread
Para la obtención del pan de color naranja se siguió el mismo procedimiento que en el ejemplo anterior, empleando la siguiente composición (por cada 1000 gramos de harina) :  To obtain the orange bread, the same procedure was followed as in the previous example, using the following composition (per 1000 grams of flour):
INGREDIENTES Masa (gramos)  INGREDIENTS Mass (grams)
Harina 1000  1000 flour
Sal yodada 20 Aditivos panarios 10 Iodized salt 20 Panary additives 10
Levadura 60  Yeast 60
Aceite de oliva virgen.... 25  Virgin olive oil .... 25
Cúrcuma longa... 2  Turmeric longa ... 2
Pimienta negra... 1  Black pepper ... 1
Agua... 550  Water ... 550
Pimentón dulce... 40  Sweet paprika ... 40
Ejemplo 4. Pan de color negro Example 4. Black bread
Para la obtención del pan de color negro se siguió el mismo procedimiento que en el ejemplo anterior, empleando la siguiente composición (por cada 1000 gramos de harina) :  To obtain the black bread, the same procedure was followed as in the previous example, using the following composition (per 1000 grams of flour):
INGREDIENTES Masa (gramos) INGREDIENTS Mass (grams)
Harina... 1000  Flour ... 1000
Sal yodada... 20  Iodized salt ... 20
Aditivos panarios... 10  Bread additives ... 10
Levadura... 60  Yeast ... 60
Aceite de oliva virgen.... 25  Virgin olive oil .... 25
Cúrcuma longa... 2  Turmeric longa ... 2
Pimienta negra... 1  Black pepper ... 1
Agua 550  Water 550
Melanina de cefalópodo 80  Cephalopod Melanin 80

Claims

REIVINDICACIONES
1. Pan de color caracterizado porque la masa de panificación comprende, al menos, un pigmento colorante natural en una cantidad suficiente para dar el color deseado a dicho pan. 1. Colored bread characterized in that the bread dough comprises at least one natural coloring pigment in an amount sufficient to give the desired color to said bread.
2. Pan de color, según la reivindicación 1, caracterizado porque el o los pigmentos se seleccionan de entre melanina de cefalópodo, cúrcuma longa, riboflavina, cochinilla, clorofila, carotenoides , betanina, antocianinas y sus combinaciones.  2. Colored bread according to claim 1, characterized in that the pigment or pigments are selected from cephalopod melanin, turmeric longa, riboflavin, cochineal, chlorophyll, carotenoids, betanin, anthocyanins and combinations thereof.
3. Pan de color, según la reivindicación 2, donde los pigmentos carotenoides se seleccionan de entre carotenos, capsantina, licopeno y xantofila.  3. Colored bread according to claim 2, wherein the carotenoid pigments are selected from carotenes, capsantin, lycopene and xanthophyll.
4. Pan de color, según cualquiera de las reivindicaciones anteriores, caracterizado porque el o los pigmentos empleados se incorporan a la masa alimenticia incluidos en el nutriente alimenticio de donde proceden.  4. Colored bread according to any of the preceding claims, characterized in that the pigment or pigments used are incorporated into the food dough included in the food nutrient from which they originate.
5. Pan de color, según la reivindicación 4 porque los nutrientes alimenticios empleados se seleccionan de entre zumo natural de remolacha y pimentón.  5. Colored bread according to claim 4 because the food nutrients used are selected from natural beet juice and paprika.
6. Pan de color, según cualquiera de las reivindicaciones anteriores, caracterizado porque la masa de panificación comprende opcionalmente un ingrediente seleccionado de entre aceite de oliva virgen, sal yodada, cúrcuma longa, en aquellos casos en los que no se incluye como pigmento para dar color, especias y sus combinaciones.  6. Colored bread, according to any of the preceding claims, characterized in that the bread dough optionally comprises an ingredient selected from virgin olive oil, iodized salt, turmeric longa, in those cases in which it is not included as a pigment to give Color, spices and combinations.
7. Pan de color, según la reivindicación 6, caracterizado porque las especias se seleccionan entre curry, pimienta y sus combinaciones.  7. Colored bread according to claim 6, characterized in that the spices are selected from curry, pepper and their combinations.
8. Pan de color, según las reivindicaciones anteriores, caracterizado porque comprende sal yodada, aceite de oliva virgen, cúrcuma longa y pimienta negra.  8. Colored bread according to the preceding claims, characterized in that it comprises iodized salt, virgin olive oil, turmeric longa and black pepper.
9. Pan de color, según la reivindicación 8, caracterizado porque comprende por cada 1000 gramos de harina, una cantidad de sal yodada comprendida entre 5-400 gramos; una cantidad de aceite de oliva virgen comprendida entre 5-300 gramos; una cantidad de cúrcuma longa comprendida entre 3-600 gramos; y una cantidad de pimienta negra comprendida entre 1-150 gramos. 9. Colored bread according to claim 8, characterized in that it comprises for each 1000 grams of flour, an amount of iodized salt between 5-400 grams; an amount of virgin olive oil between 5-300 grams; a quantity of turmeric longa between 3-600 grams; and an amount of black pepper between 1-150 grams.
10. Pan de color, según las reivindicaciones 1-7, caracterizado porque comprende sal yodada, aceite de oliva virgen, Cúrcuma longa, pimienta negra y zumo natural de remolacha .  10. Colored bread according to claims 1-7, characterized in that it comprises iodized salt, virgin olive oil, Turmeric longa, black pepper and natural beet juice.
11. Pan de color, según la reivindicación 10, caracterizado porque comprende por cada 1000 gramos de harina, una cantidad de sal yodada comprendida entre 5-400 gramos; una cantidad de aceite de oliva virgen comprendida entre 5-300 gramos; una cantidad de cúrcuma longa comprendida entre 1-100 gramos; una cantidad de zumo natural de remolacha comprendida entre 10-800 gramos; y una cantidad de pimienta negra comprendida entre un 1-150 gramos .  11. Colored bread according to claim 10, characterized in that it comprises for each 1000 grams of flour, an amount of iodized salt comprised between 5-400 grams; an amount of virgin olive oil between 5-300 grams; a quantity of long turmeric between 1-100 grams; an amount of natural beet juice between 10-800 grams; and an amount of black pepper between 1-150 grams.
12. Pan de color, según las reivindicaciones 1-7, caracterizado porque comprende sal yodada, aceite de oliva, cúrcuma longa, pimienta negra y pimentón.  12. Colored bread according to claims 1-7, characterized in that it comprises iodized salt, olive oil, turmeric longa, black pepper and paprika.
13. Pan de color, según la reivindicación 12, caracterizado porque comprende por cada 1000 gramos de harina, una cantidad de sal yodada comprendida entre 5-400 gramos; una cantidad de aceite de oliva virgen comprendida entre 5-300 gramos; una cantidad de cúrcuma longa comprendida entre 1-100 gramos; una cantidad de pimentón comprendida entre 5-600 gramos; y una cantidad de pimienta negra comprendida entre 1-150 gramos.  13. Colored bread according to claim 12, characterized in that it comprises for each 1000 grams of flour, an amount of iodized salt comprised between 5-400 grams; an amount of virgin olive oil between 5-300 grams; a quantity of long turmeric between 1-100 grams; an amount of paprika between 5-600 grams; and an amount of black pepper between 1-150 grams.
14. Pan de color, según las reivindicaciones 1-7, caracterizado porque comprende sal yodada, aceite de oliva, cúrcuma longa, pimienta negra y melanina de cefalópodo.  14. Colored bread according to claims 1-7, characterized in that it comprises iodized salt, olive oil, turmeric longa, black pepper and cephalopod melanin.
15. Pan de color, según la reivindicación 14, caracterizado porque comprende por cada 1000 gramos de harina, una cantidad de sal yodada comprendida entre 5-400 gramos; una cantidad de aceite de oliva virgen comprendida entre 5-300 gramos; una cantidad de cúrcuma longa comprendida entre un 1-100 gramos; una cantidad de melanina de cefalópodo comprendida entre 2-850 gramos; y una cantidad de pimienta negra comprendida entre 1-150 gramos. 15. Colored bread according to claim 14, characterized in that it comprises for each 1000 grams of flour, an amount of iodized salt comprised between 5-400 grams; an amount of virgin olive oil between 5-300 grams; a quantity of turmeric longa between 1-100 grams; an amount of cephalopod melanin comprised between 2-850 grams; and an amount of black pepper between 1-150 grams.
16. Procedimiento para la obtención de un pan de color, según la reivindicación 1, que comprende:  16. Method for obtaining a colored bread according to claim 1, comprising:
a. Obtención de la masa de panificación  to. Obtain bread dough
b. Adición de al menos un nutriente alimenticio a la masa obtenida en a)  b. Addition of at least one food nutrient to the mass obtained in a)
c. Amasado de la masa obtenida en b)  C. Kneading the dough obtained in b)
d. Procesado de la masa obtenida en c) para la obtención del pan de color.  d. Processing of the dough obtained in c) to obtain the colored bread.
17. Procedimiento, según la reivindicación anterior, caracterizado porque en el paso b) se añade opcionalmente un ingrediente seleccionado entre aceite de oliva virgen, sal yodada, cúrcuma longa, en los casos en los que no se utiliza como pigmento colorante, especias y sus combinaciones .  17. Method according to the preceding claim, characterized in that in step b) an ingredient selected from virgin olive oil, iodized salt, turmeric longa is optionally added, in cases where it is not used as a coloring pigment, spices and their combinations
18. Empleo de, al menos, un pigmento colorante natural en la fabricación de un pan de color según cualquiera de las reivindicaciones 1-15.  18. Use of at least one natural dye pigment in the manufacture of a colored bread according to any of claims 1-15.
19. Empleo, según la reivindicación anterior, caracterizado porque el pigmento se selecciona de entre melanina de Cefalópodo, Cúrcuma Longa, Riboflavina, Cochinilla, Clorofila, Carotenoides , Betanina, antocianinas y sus combinaciones.  19. Use according to the preceding claim, characterized in that the pigment is selected from among Cephalopod melanin, Turmeric Longa, Riboflavin, Cochineal, Chlorophyll, Carotenoids, Betanin, anthocyanins and combinations thereof.
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