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WO2019150170A1 - Integral core for the production of baked goods, pastries and cakes, comprising vegetable oil and/or proteins microencapsulated in powder, and resulting products - Google Patents

Integral core for the production of baked goods, pastries and cakes, comprising vegetable oil and/or proteins microencapsulated in powder, and resulting products Download PDF

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Publication number
WO2019150170A1
WO2019150170A1 PCT/IB2018/050672 IB2018050672W WO2019150170A1 WO 2019150170 A1 WO2019150170 A1 WO 2019150170A1 IB 2018050672 W IB2018050672 W IB 2018050672W WO 2019150170 A1 WO2019150170 A1 WO 2019150170A1
Authority
WO
WIPO (PCT)
Prior art keywords
pastry
protein
composition
nanoparticles
bakery
Prior art date
Application number
PCT/IB2018/050672
Other languages
Spanish (es)
French (fr)
Inventor
Gustavo Rafael Hernandez Sandoval
Vanessa Bedoya Mejia
Original Assignee
Alsec Alimentos Secos S.A.S
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 Alsec Alimentos Secos S.A.S filed Critical Alsec Alimentos Secos S.A.S
Priority to PCT/IB2018/050672 priority Critical patent/WO2019150170A1/en
Priority to CONC2018/0006420A priority patent/CO2018006420A2/en
Publication of WO2019150170A1 publication Critical patent/WO2019150170A1/en

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
    • A21D13/00—Finished or partly finished bakery 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
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • A23D7/04—Working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom

Definitions

  • the present invention relates to low-fat foods, which have within their formulation the addition of nanoparticles containing vegetable oil, proteins or mixtures of these components, microencapsulated in powder.
  • the present invention relates to an ingredient or powder material comprising an integrated core for the preparation of bakery, pastry and pastry products with a percentage of total fat reduction between 1% to 95% comprising microencapsulated nanoparticles of vegetable oil and / or protein and carriers, where the nanoparticles have a particle size between 50 and 600 nm.
  • Fat consumption is widely known in the world as it is required for various applications, mainly in the area of food.
  • Food fat can be of animal or vegetable origin. They are usually solid or liquid lipids. Fats play an important role in nutrition, but their excessive consumption leads to forms of malnutrition giving rise to obesity.
  • Vegetable oil as an organic compound is obtained from seeds or other parts of plants where said oil or fat accumulates as an energy source.
  • Vegetable oil can come from a wide variety of fruits or seeds such as olive, sunflower, olive, wheat and palm of both the fruit and the seed, avocado from both the pulp and the seed, soy, sesame, peanut, rice, corn, flax (linseed oil), safflower, hemp or marijuana, rapeseed, almond, walnut, hazelnut, sacha inchi, coconut, cocoa butter, cane and mixture thereof etc. All these oils and fats of vegetable origin are rich in mono or polyunsaturated fatty acids important for nutrition in the human body.
  • fats and oils help in the cooking process and animal fats such as butter, margarine, lard, meat fat (fat from roasted meat), tallow and joint (white fat) are used which covers the tissues of the small intestine of the pig). Vegetable oils such as olive oil, corn oil, peanut oil, sunflower oil, soybean oil, coconut oil, palm oil and walnut are also used.
  • animal fats such as butter, margarine, lard, meat fat (fat from roasted meat), tallow and joint (white fat) are used which covers the tissues of the small intestine of the pig).
  • Vegetable oils such as olive oil, corn oil, peanut oil, sunflower oil, soybean oil, coconut oil, palm oil and walnut are also used.
  • One of the main problems known in the art is the conservation of these substances since the way fats and oils are stored greatly influences the protection of their qualities.
  • products such as butters and margarines should be stored in cold rooms and after use, the remaining part must be wrapped again in its packaging in order to prevent oxidation and absorption of foreign flavors in the product and return to refrigeration
  • oils they should be stored in cool and preferably dark places since the action of light causes them to get thicker.
  • research is constantly being carried out on forms and products based on fats and oils that may be beneficial for human consumption and that show advantages in terms of conservation.
  • CN104543032 which refers to a method of producing fat type cream with low saturability, wherein the method is for the production of low fat and low calorie butter, which is obtained by modified starch paste , and more than 50% of the fat in the product is replaced, reducing the calories per hectogram of 1,400 KJ and managing to thicken the liquid oil with the emulsifier and without solid fat, reducing saturated fat up to 90% while maintaining the physicochemical properties, plasticity, shortening and water absorption.
  • WO2016 / 013582 reports fat and oil compositions, which may be powdered and where the compositions contain triglycerides. However, it does not report or suggest particle sizes or encapsulation of nanoparticles.
  • the part of fat replaced according to the invention in emulsions is replaced by polyols selected from the group consisting of glucose, fructose, mannose, galactose, talose, lactose, sucrose, maltose, polydextrose, glycerol, sorbitol, propylene glycol or mixtures of the same.
  • US5360627 relates a plastic emulsion used as a shortening of reduced fat for bakery products, wherein the emulsion includes from 10% to 40% of a fat phase containing a triglyceride, an emulsifier comprising in turn propylene glycol monoester of fats and fatty acids; and an aqueous phase comprising a viscous (thickener) selected from starch, a starch derivative, a gum and mixtures thereof and 10 to 50% of a polyol-based humectant.
  • a viscous thickener
  • Processes for the production of bakery dough are also known, as is the case of US5344663, which refers to a bakery dough with a fat substitute, wherein the dough comprises flour, a fat substitute composed of flour from Potato, dry non-fatty dairy solids and an emulsifier selected from the group: eggs and their derivatives, low-fat egg substitute, and mixtures thereof and an additive that provides a fat-like sensation selected from corn syrup, molasses and mixtures thereof.
  • the food industry proposes day by day solutions to reduce the added amounts of fats and oils to finished edible products so that consumers have options that can help cheers.
  • the present invention makes a significant contribution to the state of the art, since it presents a powder ingredient with a technological and nutritional functionality for applications in the bakery, pastry and pastry lines since it is a raw material that decreases even in 95% fat content in the final bakery, pastry and pastry products without altering their technological, organoleptic and sensory characteristics.
  • the problem solved by the applicant is to provide a powder ingredient or core integrated with nanoparticles containing vegetable oil, proteins or mixtures thereof, to be able to take them to applications of any product or matrix improving organoleptic, sensory and / or nutritional, since, in this way, you can reduce (1% -95%) the contributions of fat in the final product in bakery products, pastry, pastry, among other foods.
  • the present invention is directed to an integrated material, raw material, ingredient or core which, when hydrated in admixture with other ingredients or individually, is transformed into a dough, mixture, paste or any other substance that may then undergo baking or baking processes to obtain bakery, pastry and pastry products with a low percentage of fat and with organoleptic characteristics similar or equivalent to that of conventional products.
  • This integrated material or raw material or core is characterized as a powder material comprising microencapsulated nanoparticles of a vegetable oil or a mixture thereof in the presence or absence of proteins.
  • the raw material or powder material according to the present invention comprises nanoparticles having a size between 50 and 600 nm, these nanoparticles are comprised of vegetable oil that can come from a wide variety of fruits or seeds such as olive, sunflower, olive, wheat palm of both the fruit and the seed, avocado from both the pulp and the seed, soy, sesame, peanut, rice, corn, flax (linseed oil), safflower, hemp or marijuana, rapeseed, almond, walnut, hazelnut, sacha inchi, coconut, cocoa butter, cane and any mixture thereof, etc. wherein the proportion of the oil or mixture of oils is between 5% 7 95%. In one embodiment of the invention, preferably, the oil is palm oil in proportions of 5% -95% in the composition.
  • the raw material or powder material according to the present invention within the microencapsulated nanoparticles further comprises proteins such as, milk protein, animal protein, vegetable protein, microbial protein and mixtures thereof, wherein the proportion of the protein in the Composition is from 1% to 95% by weight.
  • the milk protein is selected from sodium caseinate, calcium caseinate, serum proteins, lactoalbumin and lactoglobulin, and vegetable proteins are selected from soy protein, pea protein, lentil protein, bean protein, rice protein and protein. wheat.
  • the animal protein is selected from ovalbumin and ovoglobulin and the microbial protein is selected from yeast biomass protein and bacterial biomass such as lactobacillus.
  • the raw material or powder material according to the present invention comprises as preferred proteins, wheat protein, sodium caseinate, calcium caseinate, lactoalbumin, lactoglobulin, gelatin, soy protein, rice , from peas, from lentils, from beans, preferably wheat protein, sodium and calcium caseinate or mixtures thereof, preferably in proportions within the composition of 1% -95%.
  • encapsulating materials are the components that, with the help of other excipients, encapsulate the active ingredient of vegetable oil and / or proteins.
  • encapsulating materials that can be to use in the present invention there are: gums whose source may be xanthan gum, arabic gum, carrageenan; carbohydrates selected from native corn starch, cassava, potato, quinoa flour, wheat starches, modified starches, by acetylation of corn starch, cassava, potato starch, preferably in proportions of 1% -20% of the composition.
  • the encapsulating material for microencapsulated nanoparticles of vegetable oil and / or protein preparations according to the present invention may include, but not be limited to cyclodextrins, maltodextrins with (equivalent dextrose) DE 4-7, 10-12, 18-20 and 30-45; preferably maltodextrins with DE 18-20, in proportions of 1% to 20% in the composition.
  • Stabilizers for preparations of microencapsulated nanoparticles of vegetable oil and / or protein according to the present invention may include, but are not limited to mono and di glycerides, carboxymethyl cellulose and derivatives; gums such as arabic, xanthan, guar, gellan, tara, cellulosic, garrafin, tragacanth, karaya, mesquite, sodium alginate, carrageenan and mixtures thereof.
  • the stabilizers that can be employed in the invention are mono and diglycerides of fatty acids, starches modified by acetylation in proportions of 0.1% to 10% within the composition.
  • Emulsifiers for preparations of microencapsulated nanoparticles of vegetable oil and protein according to the present invention may include, but are not limited to stearines, oleins, phospholipids, glycerides, alpha and fatty acid monoglycerides, polyoxyethylene sorbitan mono-oleate in numbers 20 , 40, 60 and 80, sorbitan esters in numbers 20, 40, 60 and 80 preferably tween 80 (polysorbate 80 NF or polyoxyethylene sorbitan monooleate 80) and span 80 (sorbitan monoleate; or mono-9-octadecanoate of (Z ) -sorbitan).
  • emulsifiers surfactants or surfactants
  • sorbitan esters in numbers 20, 40, 60 and 80, or mixtures thereof, in proportions of 0.1% -10% within the composition.
  • PH regulating salts for microencapsulated nanoparticles of vegetable oil and / or protein preparations according to the present invention may include, but are not limited to sodium or potassium mono, di and tri polyphosphates, pH buffer solutions such as citrate of sodium or potassium in proportions of 0.1% - 5% within the composition.
  • the raw material or powder material according to the present invention then comprises microencapsulated nanoparticles that are obtained by a process that combines the stages of nanotechnology (nanoemulsone formation), microencapsulation and spray drying where nanotechnology comprises the preparation of nanoemulsion.
  • Liquid and solid materials are integrated into the nanoemulsion process, by increasing the temperature from 20 ° C-100 ° C, high revolutions of 1000 - 50,000 rpm for 10 -30 minutes and applying high pressures of 500-50000 psi.
  • the nano emulsion which is then microencapsulated by spray drying at inlet temperatures of 170 ° C-300 ° C and outlet temperatures of 80 ° C-120 ° C, where a powder with microencapsulated particles in sizes of 50- is then obtained 700 micrometers and within these capsules are contained lipid and / or protein particles in sizes of 50-600 nanometers.
  • the present invention covers a bakery, pastry or pastry product, characterized in that it comprises as an ingredient the raw material or powder material comprising microencapsulated nanoparticles of vegetable oil and / or protein where the nanoparticles have a particle size between 50 and 600 nm, where the finished products comprise a reduced amount of fat by up to 95% less.
  • the raw material or powder material comprising microencapsulated nanoparticles of vegetable oil and / or protein where the nanoparticles have a particle size between 50 and 600 nm, where the finished products comprise a reduced amount of fat by up to 95% less.
  • these products there are breads in individual portions, block breads or any other presentation of bread portion. Also included are desserts, snacks, cookies, cakes, pies, cakes, muffins, brownies, donuts, fritters, cheese bread, almojábanas among other related products in the sector, including pre-mixes ready for bakery and pastry.
  • the finished product according to the present invention when it is part of a process and mixture of ingredients for bakery products, makes a difference as it is a product that, added in powder, provides greater water absorption capacity and less mechanical work in The mixing process.
  • the dosage was found to replace up to 95% of the fat part of the bread with respect to a traditional formulation.
  • the ingredient presents a better interaction with the proteins of the flours which allows greater elasticity and less breakdown of the protein fibers, which finally, improves the appearance of the product (greater volume, preserving the structure and firmness of the crumb) and the yield of units increases decreasing dough losses after baking.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Polymers & Plastics (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Edible Oils And Fats (AREA)

Abstract

The present invention relates to an ingredient or material in powder form comprising an integral core for the production of baked goods, pastries and cakes, with a total fat reduction of between 1% and 95%, comprising microencapsulated nanoparticles of vegetable oil and/or protein and carriers, said nanoparticles having a particle size of between 50 and 600 nm.

Description

NÚCLEO INTEGRADO PARA ELABORACIÓN DE PRODUCTOS DE PANADERÍA, REPOSTERÍA Y PASTELERÍA QUE COMPRENDE ACEITE VEGETAL Y/O PROTEÍNAS MICRONECAPSULADAS EN POLVO Y PRODUCTOS OBTENIDOS INTEGRATED CORE FOR ELABORATION OF BAKERY, PASTRY AND PASTRY PRODUCTS THAT INCLUDE VEGETABLE OIL AND / OR MICRONECAPSULATED PROTEINS IN POWDER AND PRODUCTS OBTAINED
CON LA MISMA WITH THE SAME
CAMPO DE LA INVENCIÓN FIELD OF THE INVENTION
La presente invención se refiere a alimentos bajos en grasa, los cuales presentan dentro de su formulación la adición de nanopartículas que contienen aceite vegetal, proteínas o mezclas de estos componentes, microencapsuladas en polvo. The present invention relates to low-fat foods, which have within their formulation the addition of nanoparticles containing vegetable oil, proteins or mixtures of these components, microencapsulated in powder.
RESUMEN SUMMARY
La presente invención se refiere a un ingrediente o material en polvo que comprende un núcleo integrado para elaboración de productos de panadería, repostería y pastelería con un porcentaje de reducción de grasa total entre 1 % a 95% que comprende nanopartículas microencapsuladas de aceite de vegetal y/o proteína y portadores, en donde las nanopartículas tienen un tamaño de partícula entre 50 y 600 nm. ESTADO DE LA TÉCNICA  The present invention relates to an ingredient or powder material comprising an integrated core for the preparation of bakery, pastry and pastry products with a percentage of total fat reduction between 1% to 95% comprising microencapsulated nanoparticles of vegetable oil and / or protein and carriers, where the nanoparticles have a particle size between 50 and 600 nm. STATE OF THE TECHNIQUE
El consumo de grasa es ampliamente conocido en el mundo pues se requiere para diversas aplicaciones, principalmente, en el área de la alimentación. La grasa alimentaria puede ser de origen animal o vegetal. Por lo general, son lípidos sólidos o líquidos. Las grasas juegan un papel importante en la nutrición, pero su excesivo consumo conduce a formas de malnutrición dando origen a la obesidad. Fat consumption is widely known in the world as it is required for various applications, mainly in the area of food. Food fat can be of animal or vegetable origin. They are usually solid or liquid lipids. Fats play an important role in nutrition, but their excessive consumption leads to forms of malnutrition giving rise to obesity.
Sin embargo, las grasas y aceites son considerados necesarios para la alimentación. En los últimos tiempos, las grasas y aceites animales han sido desplazados por grasas y aceites vegetales debido a que su repercusión es menor, en cuanto al aporte de ácidos grasos saturados y colesterol en el organismo humano. El aceite vegetal como un compuesto orgánico se obtiene a partir de semillas u otras partes de las plantas en donde se acumula dicho aceite o grasa como fuente de energía. El aceite vegetal puede provenir de gran variedad de frutos o semillas como aceituna, girasol, oliva, trigo i palma tanto del fruto como de la semilla, aguacate tanto de la pulpa como de la semilla, soya, ajonjolí, cacahuate, arroz, maíz, lino (aceite de linaza), cártamo, cáñamo o marihuana, colza, almendra, nuez, avellana, sacha inchi, coco, manteca de cacao, cañóla y mezcla de los mismos etc. Todos estos aceites y grasas de origen vegetal son ricos en ácidos grasos mono o poliinsaturados importantes para la nutrición en el organismo humano. However, fats and oils are considered necessary for food. In recent times, animal fats and oils have been displaced by vegetable fats and oils because their impact is less, in terms of the contribution of saturated fatty acids and cholesterol in the human body. Vegetable oil as an organic compound is obtained from seeds or other parts of plants where said oil or fat accumulates as an energy source. Vegetable oil can come from a wide variety of fruits or seeds such as olive, sunflower, olive, wheat and palm of both the fruit and the seed, avocado from both the pulp and the seed, soy, sesame, peanut, rice, corn, flax (linseed oil), safflower, hemp or marijuana, rapeseed, almond, walnut, hazelnut, sacha inchi, coconut, cocoa butter, cane and mixture thereof etc. All these oils and fats of vegetable origin are rich in mono or polyunsaturated fatty acids important for nutrition in the human body.
En el campo de la culinaria, las grasas y los aceites ayudan en el proceso de cocción y se emplean las grasas de origen animal como mantequilla, margarina, mantecas, grasa de carnes (grasa proveniente de carne asada), sebo y unto (grasa blanca que cubre los tejidos del intestino delgado del cerdo). También se emplean los aceites de origen vegetal como aceite de oliva, aceite de maíz, aceite de cacahuate, aceite de girasol, aceite de soya, aceite de coco, aceite de palma y nuez. Uno de los problemas principales conocido en la técnica, es la conservación de estas sustancias ya que la manera como se almacenan las grasas y aceites influye considerablemente en la protección de sus cualidades. Por lo general, los productos como mantequillas y margarinas, deben ser guardados en cuartos fríos y luego de su uso, la parte restante debe ser envuelta nuevamente en su empaque con el fin de prevenir la oxidación y la absorción de sabores extraños en el producto y volver a refrigeración. Para el caso de los aceites, se deben guardar en lugares frescos y preferiblemente oscuros dado que la acción de la luz provoca el enranciamiento de los mismos. En este sentido, se investiga constantemente en formas y productos a base de grasas y aceites que puedan ser beneficiosos para el consumo humano y que muestren ventajas en términos de conservación. Es el caso de la invención CN104543032 que hace mención a un método de producción de grasa tipo crema con baja saturabilidad, en donde el método es para la producción de mantequilla baja en grasa y baja en calorías, la cual se obtiene mediante pasta de almidón modificado, y se reemplaza más del 50% de la grasa en el producto, reduciendo las calorías por hectogramo de 1.400 KJ y logrando espesar el aceite líquido con el emulsionante y sin grasa sólida, reduciendo la grasa saturada hasta un 90% manteniendo las propiedades fisicoquímicas, plasticidad, el shortening y la absorción de agua. In the culinary field, fats and oils help in the cooking process and animal fats such as butter, margarine, lard, meat fat (fat from roasted meat), tallow and joint (white fat) are used which covers the tissues of the small intestine of the pig). Vegetable oils such as olive oil, corn oil, peanut oil, sunflower oil, soybean oil, coconut oil, palm oil and walnut are also used. One of the main problems known in the art is the conservation of these substances since the way fats and oils are stored greatly influences the protection of their qualities. In general, products such as butters and margarines should be stored in cold rooms and after use, the remaining part must be wrapped again in its packaging in order to prevent oxidation and absorption of foreign flavors in the product and return to refrigeration In the case of oils, they should be stored in cool and preferably dark places since the action of light causes them to get thicker. In this sense, research is constantly being carried out on forms and products based on fats and oils that may be beneficial for human consumption and that show advantages in terms of conservation. It is the case of the invention CN104543032 which refers to a method of producing fat type cream with low saturability, wherein the method is for the production of low fat and low calorie butter, which is obtained by modified starch paste , and more than 50% of the fat in the product is replaced, reducing the calories per hectogram of 1,400 KJ and managing to thicken the liquid oil with the emulsifier and without solid fat, reducing saturated fat up to 90% while maintaining the physicochemical properties, plasticity, shortening and water absorption.
De otra parte, el documento WO2016/013582 reporta composiciones de grasa y aceite, las cuales pueden estar en polvo y en donde las composiciones contienen triglicéridos. Sin embargo, no reporta ni sugiere tamaños de partículas ni encapsulación de nanopartículas. On the other hand, WO2016 / 013582 reports fat and oil compositions, which may be powdered and where the compositions contain triglycerides. However, it does not report or suggest particle sizes or encapsulation of nanoparticles.
Además, en el documento de patente US4818553 describe un método para la preparación de productos de panadería, particularmente, tortas, en donde el método involucra la combinación de una emulsión comestible de agua en aceite que sirve como materia grasa y al menos un componente adicional seleccionado de harina, huevos, agentes de levadura, azúcar y mezclas de estos materiales, en donde la materia grasa ( shortening ) comprende de 15 a 70% de una fase grasa que contiene grasa definida como un perfil de sólidos y un balance de hasta 100% que consiste de una fase acuosa que contiene de 5 a 60% en peso de la emulsión total, de un humectante disuelto en agua que puede ser por lo menos un poliol. La parte de grasa reemplazada de acuerdo con la invención en las emulsiones, es sustituida por polioles seleccionados del grupo que consiste de glucosa, fructosa, mañosa, galactosa, talosa, lactosa, sucrosa, maltosa, polidextrosa, glicerol, sorbitol, propilenglicol o mezclas de los mismos. In addition, in US4818553 patent document describes a method for the preparation of bakery products, particularly cakes, wherein the method involves the combination of an edible water-in-oil emulsion that serves as a fatty material and at least one additional component selected of flour, eggs, yeast agents, sugar and mixtures of these materials, where the fat (shortening) comprises 15 to 70% of a fat phase containing fat defined as a solid profile and a balance of up to 100% consisting of an aqueous phase containing from 5 to 60% by weight of the total emulsion, of a humectant dissolved in water that can be at least one polyol. The part of fat replaced according to the invention in emulsions is replaced by polyols selected from the group consisting of glucose, fructose, mannose, galactose, talose, lactose, sucrose, maltose, polydextrose, glycerol, sorbitol, propylene glycol or mixtures of the same.
Por su parte, el documento US5360627 relaciona una emulsión plástica utilizada como un shortening de grasa reducida para productos de panadería, en donde la emulsión incluye desde un 10% hasta un 40% de una fase de grasa que contiene un triglicérido, un emulsificador que comprende a su vez propilenglicol monoéster de grasas y ácidos grasos; y una fase acuosa que comprende un viscosante (espesante) seleccionado de almidón, un derivado de almidón, una goma y mezclas de los mismos y un 10 a 50% de un humectante a base de poliol. Se conocen también procesos para la producción de masa para panadería, como es el caso de la patente US5344663, la cual se refiere a una masa para panadería con sustituto de grasa, en donde la masa comprende harina, un sustituto de grasa compuesto por harina de papa, sólidos secos lácteos no grasos y un emulsificante seleccionado del grupo: huevos y sus derivados, sustituto de huevo bajos en grasa, y mezclas de los mismos y un aditivo que proporcione sensación tipo grasa seleccionado de jarabe de maíz, melazas y mezclas de los mismos. Teniendo en cuenta los estigmas percibidos a nivel mundial relacionados con el consumo de grasas, la industria de alimentos propone día a día soluciones para disminuir las cantidades adicionadas de grasas y aceites a los productos comestibles terminados con el fin que los consumidores tengan opciones que puedan ayudar a su salud. En este sentido, la presente invención hace un aporte significativo al estado del arte, ya que presenta un ingrediente en polvo con una funcionalidad tecnológica y nutricional para aplicaciones en las líneas de panadería, repostería y pastelería dado que es una materia prima que disminuye hasta en un 95% el contenido de grasa en los productos finales de panadería, repostería y pastelería sin alterar las características tecnológicas, organolépticas y sensoriales de los mismos. For its part, US5360627 relates a plastic emulsion used as a shortening of reduced fat for bakery products, wherein the emulsion includes from 10% to 40% of a fat phase containing a triglyceride, an emulsifier comprising in turn propylene glycol monoester of fats and fatty acids; and an aqueous phase comprising a viscous (thickener) selected from starch, a starch derivative, a gum and mixtures thereof and 10 to 50% of a polyol-based humectant. Processes for the production of bakery dough are also known, as is the case of US5344663, which refers to a bakery dough with a fat substitute, wherein the dough comprises flour, a fat substitute composed of flour from Potato, dry non-fatty dairy solids and an emulsifier selected from the group: eggs and their derivatives, low-fat egg substitute, and mixtures thereof and an additive that provides a fat-like sensation selected from corn syrup, molasses and mixtures thereof. Taking into account the stigmas perceived worldwide related to fat consumption, the food industry proposes day by day solutions to reduce the added amounts of fats and oils to finished edible products so that consumers have options that can help cheers. In this sense, the present invention makes a significant contribution to the state of the art, since it presents a powder ingredient with a technological and nutritional functionality for applications in the bakery, pastry and pastry lines since it is a raw material that decreases even in 95% fat content in the final bakery, pastry and pastry products without altering their technological, organoleptic and sensory characteristics.
Por lo tanto, el problema resuelto por el solicitante es suministrar un ingrediente en polvo o núcleo integrado con nanopartículas que contienen aceite vegetal, proteínas o mezclas de los mismos, para poder llevarlos a aplicaciones de cualquier producto o matriz mejorando las condiciones organolépticas, sensoriales y/o nutricionales, ya que, de esta forma, se puede reducir (1 %-95%) los aportes de grasa en el producto final en productos de panadería, repostería, pastelería, entre otros alimentos. Therefore, the problem solved by the applicant is to provide a powder ingredient or core integrated with nanoparticles containing vegetable oil, proteins or mixtures thereof, to be able to take them to applications of any product or matrix improving organoleptic, sensory and / or nutritional, since, in this way, you can reduce (1% -95%) the contributions of fat in the final product in bakery products, pastry, pastry, among other foods.
DESCRIPCIÓN DETALLADA DE LA INVENCIÓN La presente invención está dirigida a un material, materia prima, ingrediente o núcleo integrado que al ser hidratado en mezcla con otros ingredientes o en forma individual, se transforma en una masa, amasijo, pasta o cualquier otra sustancia que pueda ser sometida luego a procesos de horneado o cocción para obtener productos de panadería, repostería y pastelería con un porcentaje bajo de grasa y con características organolépticas similares o equivalentes a la de productos convencionales. Este material o materia prima o núcleo integrado se caracteriza por ser un material en polvo que comprende nanopartículas microencapsuladas de un aceite vegetal o una mezcla de los mismos en presencia o en ausencia de proteínas. La materia prima o material en polvo de acuerdo con la presente invención comprende nanopartículas que tienen un tamaño entre 50 y 600 nm, estas nanopartículas están comprendidas por aceite vegetal que puede provenir de gran variedad de frutos o semillas como aceituna, girasol, oliva, trigo palma tanto del fruto como de la semilla, aguacate tanto de la pulpa como de la semilla, soya, ajonjolí, cacahuate, arroz, maíz, lino (aceite de linaza), cártamo, cáñamo o marihuana, colza, almendra, nuez, avellana, sacha inchi, coco, manteca de cacao, cañóla y cualquier mezcla de los mismos, etc. en donde la proporción del aceite o mezcla de aceites está entre 5% 7 95%. En una modalidad de la invención, preferiblemente, el aceite es aceite de palma en proporciones de 5% - 95% en la composición. DETAILED DESCRIPTION OF THE INVENTION The present invention is directed to an integrated material, raw material, ingredient or core which, when hydrated in admixture with other ingredients or individually, is transformed into a dough, mixture, paste or any other substance that may then undergo baking or baking processes to obtain bakery, pastry and pastry products with a low percentage of fat and with organoleptic characteristics similar or equivalent to that of conventional products. This integrated material or raw material or core is characterized as a powder material comprising microencapsulated nanoparticles of a vegetable oil or a mixture thereof in the presence or absence of proteins. The raw material or powder material according to the present invention comprises nanoparticles having a size between 50 and 600 nm, these nanoparticles are comprised of vegetable oil that can come from a wide variety of fruits or seeds such as olive, sunflower, olive, wheat palm of both the fruit and the seed, avocado from both the pulp and the seed, soy, sesame, peanut, rice, corn, flax (linseed oil), safflower, hemp or marijuana, rapeseed, almond, walnut, hazelnut, sacha inchi, coconut, cocoa butter, cane and any mixture thereof, etc. wherein the proportion of the oil or mixture of oils is between 5% 7 95%. In one embodiment of the invention, preferably, the oil is palm oil in proportions of 5% -95% in the composition.
La materia prima o material en polvo de acuerdo con la presente invención dentro de las nanopartículas microencapsuladas comprende además proteínas tal como, proteína láctea, proteína animal, proteína vegetal, proteína microbiana y mezclas de las mismas, en donde la proporción de la proteína en la composición es de desde 1 % a 95% en peso. La proteína láctea se selecciona de caseinato de sodio, caseinato de calcio, proteínas séricas, lactoalbúmina y lactoglobulina, y las proteínas vegetales son seleccionadas de proteína de soya, proteína de alverja, proteína de lenteja, proteína de frijol, proteína de arroz y proteína de trigo. La proteína animal se selecciona de ovoalbúmina y ovoglobulina y la proteína microbiana se selecciona de proteína de biomasa de levadura y biomasa de bacterias como lactobacillus. The raw material or powder material according to the present invention within the microencapsulated nanoparticles further comprises proteins such as, milk protein, animal protein, vegetable protein, microbial protein and mixtures thereof, wherein the proportion of the protein in the Composition is from 1% to 95% by weight. The milk protein is selected from sodium caseinate, calcium caseinate, serum proteins, lactoalbumin and lactoglobulin, and vegetable proteins are selected from soy protein, pea protein, lentil protein, bean protein, rice protein and protein. wheat. The animal protein is selected from ovalbumin and ovoglobulin and the microbial protein is selected from yeast biomass protein and bacterial biomass such as lactobacillus.
En una modalidad preferida de la invención, la materia prima o material en polvo de acuerdo con la presente invención comprende como proteínas preferidas, proteína de trigo, caseinato de sodio, caseinato de calcio, lactoalbúmina, lactoglobulina, gelatina, proteína de soya, de arroz, de arveja, de lenteja, de frijol preferiblemente, proteína de trigo, caseinato de sodio y de calcio o mezclas de las mismas, preferiblemente en proporciones dentro de la composición de 1 %-95%. In a preferred embodiment of the invention, the raw material or powder material according to the present invention comprises as preferred proteins, wheat protein, sodium caseinate, calcium caseinate, lactoalbumin, lactoglobulin, gelatin, soy protein, rice , from peas, from lentils, from beans, preferably wheat protein, sodium and calcium caseinate or mixtures thereof, preferably in proportions within the composition of 1% -95%.
En relación con los materiales encapsulantes, como su nombre lo indica, son los componentes que con ayuda de otros excipientes encapsulan el ingrediente activo de aceite vegetal y/o proteínas. Dentro de los materiales encapsulantes que se pueden usar en la presente invención se tiene: gomas cuya fuente puede ser goma xantan, goma arábica, carragenina; carbohidratos seleccionados de almidón nativo de maíz, de yuca, de papa, harina de quinua, de trigo, almidones, almidones modificados, por acetilación de almidón de maíz, de yuca, de papa, preferiblemente en proporciones de 1 %-20% de la composición. In relation to encapsulating materials, as the name implies, they are the components that, with the help of other excipients, encapsulate the active ingredient of vegetable oil and / or proteins. Within encapsulating materials that can be to use in the present invention there are: gums whose source may be xanthan gum, arabic gum, carrageenan; carbohydrates selected from native corn starch, cassava, potato, quinoa flour, wheat starches, modified starches, by acetylation of corn starch, cassava, potato starch, preferably in proportions of 1% -20% of the composition.
El material encapsulante para las preparaciones de nanopartículas microencapsuladas de aceite vegetal y/o proteína de acuerdo con la presente invención puede incluir, pero no limitarse a ciclodextrinas, maltodextrinas con (dextrosa equivalente) DE 4-7, 10-12, 18-20 y 30-45; preferiblemente maltodextrinas con DE 18-20, en proporciones del 1 % al 20% en la composición. The encapsulating material for microencapsulated nanoparticles of vegetable oil and / or protein preparations according to the present invention may include, but not be limited to cyclodextrins, maltodextrins with (equivalent dextrose) DE 4-7, 10-12, 18-20 and 30-45; preferably maltodextrins with DE 18-20, in proportions of 1% to 20% in the composition.
Los estabilizantes para las preparaciones de nanopartículas microencapsuladas de aceite vegetal y/o proteína de acuerdo con la presente invención puede incluir, pero no limitarse a mono y di glicéridos, carboximetilcelulosa y derivados; gomas como arábiga, xanthan, guar, gellan, tara, celulósicas, garrafin, tragacanto, karaya, mezquite, alginato de sodio, carragenina y mezclas de las mismas. Especialmente, los estabilizantes que pueden ser empleados en la invención son mono y diglicéridos de ácidos grasos, almidones modificados por acetilación en proporciones del 0.1 % al 10% dentro de la composición. Stabilizers for preparations of microencapsulated nanoparticles of vegetable oil and / or protein according to the present invention may include, but are not limited to mono and di glycerides, carboxymethyl cellulose and derivatives; gums such as arabic, xanthan, guar, gellan, tara, cellulosic, garrafin, tragacanth, karaya, mesquite, sodium alginate, carrageenan and mixtures thereof. Especially, the stabilizers that can be employed in the invention are mono and diglycerides of fatty acids, starches modified by acetylation in proportions of 0.1% to 10% within the composition.
Los emulsificantes para las preparaciones de nanopartículas microencapsuladas de aceite vegetal y proteína de acuerdo con la presente invención puede incluir, pero no limitarse a estearinas, oleínas, fosfolípidos, glicéridos, alfa y monogliceridos de ácidos grasos, mono-oleato de polioxietilensorbitano en los números 20, 40, 60 y 80, esteres de sorbitano en los números 20, 40, 60 y 80 preferiblemente tween 80 (polisorbato 80 N.F o monooleato de sorbitán polioxietilénico 80) y span 80 (sorbitan monoleato; ó mono-9-octadecanoato de (Z)-sorbitano). Además, otros emulsificantes (surfactantes o tensoactivos) que pueden estar presentes en las nanopartículas de aceite de palma/proteína micorencapsuladas, son esteres de sorbitano en los números 20, 40, 60 y 80, o mezclas de los mismos, en proporciones de 0.1 % -10% dentro de la composición. Las sales reguladoras de pH para las preparaciones de nanopartículas microencapsuladas de aceite vegetal y/o proteína de acuerdo con la presente invención pueden incluir, pero no limitarse a mono, di y tri polifosfatos de sodio o de potasio, soluciones amortiguadoras de pH tales como citrato de sodio o de potasio en proporciones de 0.1 % - 5% dentro de la composición. Emulsifiers for preparations of microencapsulated nanoparticles of vegetable oil and protein according to the present invention may include, but are not limited to stearines, oleins, phospholipids, glycerides, alpha and fatty acid monoglycerides, polyoxyethylene sorbitan mono-oleate in numbers 20 , 40, 60 and 80, sorbitan esters in numbers 20, 40, 60 and 80 preferably tween 80 (polysorbate 80 NF or polyoxyethylene sorbitan monooleate 80) and span 80 (sorbitan monoleate; or mono-9-octadecanoate of (Z ) -sorbitan). In addition, other emulsifiers (surfactants or surfactants) that may be present in the palm oil / mycoencapsulated protein nanoparticles are sorbitan esters in numbers 20, 40, 60 and 80, or mixtures thereof, in proportions of 0.1% -10% within the composition. PH regulating salts for microencapsulated nanoparticles of vegetable oil and / or protein preparations according to the present invention may include, but are not limited to sodium or potassium mono, di and tri polyphosphates, pH buffer solutions such as citrate of sodium or potassium in proportions of 0.1% - 5% within the composition.
La materia prima o material en polvo de acuerdo con la presente invención comprende entonces nanopartículas microencapsuladas que se obtienen mediante un proceso que combina las etapas de nanotecnología (formación de nanoemulsón), microencapsulación y secado por aspersión en donde la nanotecnología comprende la preparación de nanoemulsión. En el proceso de nanoemulsión se integran los materiales líquidos y sólidos, mediante aumento de temperatura de 20°C-100°C, alta revoluciones de 1000 - 50000 rpm por 10 -30 minutos y aplicación de altas presiones de 500-50000 psi se logra la nano emulsión la cual luego es microencapsulada por secado por aspersión en temperaturas de entrada de 170°C-300°C y de salida de 80°C-120°C, donde luego se obtiene un polvo con partículas microencapsuladas en tamaños de 50-700 micrómetros y dentro de estas cápsulas se encuentran contenidas las partículas lipídicas y/o proteicas en tamaños de 50-600 nanómetros. The raw material or powder material according to the present invention then comprises microencapsulated nanoparticles that are obtained by a process that combines the stages of nanotechnology (nanoemulsone formation), microencapsulation and spray drying where nanotechnology comprises the preparation of nanoemulsion. Liquid and solid materials are integrated into the nanoemulsion process, by increasing the temperature from 20 ° C-100 ° C, high revolutions of 1000 - 50,000 rpm for 10 -30 minutes and applying high pressures of 500-50000 psi. the nano emulsion which is then microencapsulated by spray drying at inlet temperatures of 170 ° C-300 ° C and outlet temperatures of 80 ° C-120 ° C, where a powder with microencapsulated particles in sizes of 50- is then obtained 700 micrometers and within these capsules are contained lipid and / or protein particles in sizes of 50-600 nanometers.
Adicionalmente, la presente invención cubre un producto de panadería, pastelería o repostería, caracterizado porque comprende como ingrediente la materia prima o material en polvo que comprende nanopartículas microencapsuladas de aceite vegetal y/o proteína en donde las nanopartículas tienen un tamaño de partícula entre 50 y 600 nm, en donde los productos terminados comprenden una cantidad reducida de grasa hasta en un 95% menos. Dentro de estos productos, se tienen panes en porciones individuales, panes en bloques o cualquier otra presentación de porción de pan. También se incluyen, postres, colaciones, galletas, pasteles, tartas, tortas, muffins, brownies, donas, buñuelos, pan de quesos, almojábanas entre otros productos relacionados del sector, incluyendo pre-mezclas listas para panadería y repostería. Additionally, the present invention covers a bakery, pastry or pastry product, characterized in that it comprises as an ingredient the raw material or powder material comprising microencapsulated nanoparticles of vegetable oil and / or protein where the nanoparticles have a particle size between 50 and 600 nm, where the finished products comprise a reduced amount of fat by up to 95% less. Within these products, there are breads in individual portions, block breads or any other presentation of bread portion. Also included are desserts, snacks, cookies, cakes, pies, cakes, muffins, brownies, donuts, fritters, cheese bread, almojábanas among other related products in the sector, including pre-mixes ready for bakery and pastry.
Debido a las características de los productos de la presente invención, se realizan mediciones instrumentales con el fin de identificar que el ingrediente, material en polvo o núcleo integrado para masa de panadería, repostería y pastelería con un porcentaje de grasa total entre 1 % a 40% el cual genera una reducción de grasa del 1 %-95% con respecto a una formulación tradicional, no afecta la cualidad organoléptica de textura, mediante un ANÁLISIS DE PERFIL DE TEXTURA (TPA). Para ello, una persona versada en la materia entenderá que se puede emplear, por ejemplo, un Texturometro CT3 de Brookfield con celda de carga de 10000 g para determinar los parámetros de dureza, elasticidad, adhesividad, cohesividad, gomosidad y masticabilidad, entre otros, para diferentes productos de panificación con su respectivo patrón y control. Due to the characteristics of the products of the present invention, instrumental measurements are made in order to identify that the ingredient, powder material or integrated core for bakery, pastry and pastry dough with a total fat percentage between 1% to 40 % which generates a fat reduction of 1% -95% with with respect to a traditional formulation, it does not affect the organoleptic quality of texture, by means of a TEXTURE PROFILE ANALYSIS (TPA). For this, a person versed in the field will understand that, for example, a Brookfield CT3 Texturometer with a load cell of 10,000 g can be used to determine the parameters of hardness, elasticity, adhesiveness, cohesiveness, rubberiness and chewiness, among others, for different bakery products with their respective pattern and control.
Ejemplo 1 Example 1
El producto terminado de acuerdo con la presente invención, cuando hace parte de un proceso y mezcla de ingredientes para productos de panadería, marca la diferencia al ser un producto que, adicionado en polvo, proporciona mayor capacidad de absorción de agua y menor trabajo mecánico en el proceso de mezclado. Se encontró que la dosificación reemplaza hasta el 95% de la parte grasa del pan con respecto a una formulación tradicional. El ingrediente presenta una mejor interacción con las proteínas de las harinas lo que permite mayor elasticidad y menor rompimiento de las fibras proteicas, lo que finalmente, mejora la apariencia del producto (mayor volumen, conservando la estructura y firmeza de la miga) y el rendimiento de unidades aumenta disminuyendo pérdidas de masa después del horneado.  The finished product according to the present invention, when it is part of a process and mixture of ingredients for bakery products, makes a difference as it is a product that, added in powder, provides greater water absorption capacity and less mechanical work in The mixing process. The dosage was found to replace up to 95% of the fat part of the bread with respect to a traditional formulation. The ingredient presents a better interaction with the proteins of the flours which allows greater elasticity and less breakdown of the protein fibers, which finally, improves the appearance of the product (greater volume, preserving the structure and firmness of the crumb) and the yield of units increases decreasing dough losses after baking.

Claims

REIVINDICACIONES
1. Un ingrediente, material en polvo o núcleo integrado para masa de panadería, repostería y pastelería con un porcentaje de grasa total entre 1% a 40% el cual genera una reducción de grasa del 1 %-95% con respecto a una formulación tradicional caracterizada porque comprende nanopartículas microencapsuladas de aceite vegetal y/o proteína en donde las nanopartículas tienen un tamaño de partícula entre 50 y 600 nm. 1. An ingredient, powder material or integrated core for bakery, pastry and pastry dough with a total fat percentage between 1% to 40% which generates a fat reduction of 1% -95% compared to a traditional formulation characterized in that it comprises microencapsulated nanoparticles of vegetable oil and / or protein where the nanoparticles have a particle size between 50 and 600 nm.
2. El ingrediente, material en polvo o núcleo integrado para masa de panadería, repostería y pastelería con un porcentaje de grasa total entre 1 % a 40% de acuerdo con la reivindicación 1 , caracterizada porque las nanopartículas microencapsuladas de aceite vegetal y proteínas contienen aceite vegetal que puede provenir de gran variedad de frutos o semillas como aceituna, girasol, oliva, trigo, palma tanto del fruto como de la semilla, aguacate tanto de la pulpa como de la semilla, soya, ajonjolí, cacahuate, arroz, maíz, lino (aceite de linaza), cártamo, cáñamo o marihuana, colza, almendra, nuez, avellana, sacha inchi, coco, manteca de cacao, cañóla y mezcla de los mismos en una proporción de desde 5% hasta 95% en peso dentro de la composición. 2. The ingredient, powder material or integrated core for bakery, pastry and pastry dough with a total fat percentage between 1% to 40% according to claim 1, characterized in that the microencapsulated nanoparticles of vegetable oil and proteins contain oil Vegetable that can come from a variety of fruits or seeds such as olive, sunflower, olive, wheat, palm of both fruit and seed, avocado from both pulp and seed, soy, sesame, peanut, rice, corn, flax (linseed oil), safflower, hemp or marijuana, rapeseed, almond, walnut, hazelnut, sacha inchi, coconut, cocoa butter, cane and mixture thereof in a proportion of from 5% to 95% by weight within the composition.
3. El ingrediente, material en polvo o núcleo integrado para masa de panadería, repostería y pastelería con un porcentaje de grasa total entre 1 % a 40% de acuerdo con la reivindicación 1 , caracterizada porque las nanopartículas microencapsuladas de aceite vegetal y/o proteínas, comprende proteínas seleccionas del grupo que consiste de proteína de trigo, caseinato de sodio, caseinato de calcio, lactoalbumina, lactoglobulina, gelatina, proteína de soya, de arroz, de arveja, de lenteja, de frijol preferiblemente, proteína de trigo, caseinato de sodio y de calcio o mezclas de las mismas, en proporciones dentro de la composición de 1 %-95%. 3. The ingredient, powder material or integrated core for bakery, pastry and pastry dough with a total fat percentage between 1% to 40% according to claim 1, characterized in that the microencapsulated nanoparticles of vegetable oil and / or proteins , comprises proteins selected from the group consisting of wheat protein, sodium caseinate, calcium caseinate, lactoalbumine, lactoglobulin, gelatin, soy protein, rice, peas, lentils, beans, preferably wheat protein, caseinate sodium and calcium or mixtures thereof, in proportions within the composition of 1% -95%.
4. El ingrediente, material en polvo o núcleo integrado para masa de panadería, repostería y pastelería con un porcentaje de grasa total entre 1 % a 40% de acuerdo con la reivindicación 1 , caracterizada porque las nanopartículas microencapsuladas tienen además portadores aceptables para la línea de alimentos que se seleccionan del grupo que consiste de gomas cuya fuente puede ser goma xantan, goma arábica, carragenina; carbohidratos seleccionados de almidón nativo de maíz, de yuca, de papa, harina de quinua, de trigo, almidones, almidones modificados por acetilación, de almidón de maíz, de yuca, de papa o mezcla de los mismos preferiblemente en proporciones de 1 %-20% de la composición. 4. The ingredient, powder material or integrated core for bakery, pastry and pastry dough with a total fat percentage between 1% to 40% according to claim 1, characterized in that the nanoparticles microencapsulated also have acceptable carriers for the food line that are selected from the group consisting of gums whose source may be xanthan gum, arabic gum, carrageenan; carbohydrates selected from native corn starch, cassava, potato, quinoa flour, wheat, starches, acetylation modified starches, corn starch, cassava, potato or mixture thereof preferably in proportions of 1% - 20% of the composition.
5. El ingrediente, material en polvo o núcleo integrado para masa de panadería, repostería y pastelería con un porcentaje de grasa total entre 1 % a 40% de acuerdo con la reivindicación 1 , caracterizada porque las nanopartículas microencapsuladas tienen proteína láctea que se selecciona de caseinato de sodio, caseinato de calcio, proteínas séricas, lactoalbúmina y lactoglobulina, y tienen proteínas vegetales que son seleccionadas de proteína de soya, proteína de alverja, proteína de trigo; la proteína animal a partir de ovoalbúmina y ovoglobulina y tienen proteína microbiana como por ejemplo de proteína de biomasa de levadura y biomasa de bacterias como lactobacillus o mezclas de las mismas preferiblemente en proporciones dentro de la composición de '\ %- 95%. 5. The ingredient, powder material or integrated core for bakery, pastry and pastry dough with a total fat percentage between 1% to 40% according to claim 1, characterized in that the microencapsulated nanoparticles have milk protein that is selected from sodium caseinate, calcium caseinate, serum proteins, lactoalbumin and lactoglobulin, and have vegetable proteins that are selected from soy protein, pea protein, wheat protein; the animal protein from ovalbumin and ovoglobulin and have microbial protein such as for example yeast biomass protein and bacterial biomass such as lactobacillus or mixtures thereof preferably in proportions within the composition of '\% - 95%.
6. El ingrediente, material en polvo o núcleo integrado para masa de panadería, repostería y pastelería con un porcentaje de grasa total entre 1 % a 40% de acuerdo con la reivindicación 1 , caracterizada porque las nanopartículas microencapsuladas de aceite vegetal y/o proteínas tiene además estabilizantes que consisten en gomas que se seleccionan del grupo de mono y di glicéridos, carboximetilcelulosa y derivados; gomas como arábiga, xanthan, guar, gellan, tara, celulósicas, garrafin, tragacanto, karaya, mezquite, alginato de sodio, carragenina y mezclas de las mismas, preferiblemente en proporciones dentro de la composición de 0.1 %-10%. 6. The ingredient, powder material or integrated core for bakery, pastry and pastry dough with a total fat percentage between 1% to 40% according to claim 1, characterized in that the microencapsulated nanoparticles of vegetable oil and / or proteins it also has stabilizers consisting of gums that are selected from the group of mono and di glycerides, carboxymethyl cellulose and derivatives; gums such as arabic, xanthan, guar, gellan, tara, cellulosic, garrafin, tragacanth, karaya, mesquite, sodium alginate, carrageenan and mixtures thereof, preferably in proportions within the composition of 0.1% -10%.
7. El ingrediente, material en polvo o núcleo integrado para masa de panadería, repostería y pastelería con un porcentaje de grasa total entre 1 % a 40% de acuerdo con la reivindicación 6, caracterizada porque los estabilizantes son mono y diglicéridos de ácidos grasos, almidones modificados por acetilación en proporciones del 0.1 % al 10% dentro de la composición. 7. The ingredient, powder material or integrated core for bakery, pastry and pastry dough with a total fat percentage between 1% to 40% according to claim 6, characterized in that the stabilizers are mono and diglycerides of fatty acids, starches modified by acetylation in proportions of 0.1% to 10% within the composition.
8. El ingrediente, material en polvo o núcleo integrado para masa de panadería, repostería y pastelería con un porcentaje de grasa total entre 1 % a 40% de acuerdo con la reivindicación 1 , caracterizada porque en las nanopartículas el aceite vegetal está en proporción de 5%-95% en la composición y también contiene proteína en proporción de 1 % a 95% en la composición, y también materiales encapsulantes en proporción de 1 % a 20% en la composición, y también estabilizantes en proporción de 0.1 % al 10% en la composición, y también emulsificantes en proporción de 0.1 % al 10% en la composición, y también reguladores de pH en proporción de 0.1 % al 5% en la composición. 8. The ingredient, powder material or integrated core for bakery, pastry and pastry dough with a total fat percentage between 1% to 40% according to claim 1, characterized in that in the nanoparticles the vegetable oil is in proportion to 5% -95% in the composition and also contains protein in a proportion of 1% to 95% in the composition, and also encapsulating materials in a proportion of 1% to 20% in the composition, and also stabilizers in proportion of 0.1% to 10 % in the composition, and also emulsifiers in proportion of 0.1% to 10% in the composition, and also pH regulators in proportion of 0.1% to 5% in the composition.
9. Un producto de panadería, repostería o pastelería, caracterizado porque comprende como ingrediente la materia prima o material en polvo que comprende nanopartículas microencapsuladas de aceite vegetal y/o proteína en donde las nanopartículas tienen un tamaño de partícula entre 50 y 600 nm. 9. A bakery, pastry or pastry product, characterized in that it comprises as an ingredient the raw material or powder material comprising microencapsulated nanoparticles of vegetable oil and / or protein where the nanoparticles have a particle size between 50 and 600 nm.
PCT/IB2018/050672 2018-02-02 2018-02-02 Integral core for the production of baked goods, pastries and cakes, comprising vegetable oil and/or proteins microencapsulated in powder, and resulting products WO2019150170A1 (en)

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PCT/IB2018/050672 WO2019150170A1 (en) 2018-02-02 2018-02-02 Integral core for the production of baked goods, pastries and cakes, comprising vegetable oil and/or proteins microencapsulated in powder, and resulting products
CONC2018/0006420A CO2018006420A2 (en) 2018-02-02 2018-06-21 Integrated nucleus for the elaboration of bakery, pastry and pastry products comprising vegetable oil and / or micronecapsulated protein powder and products obtained with it.

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