FORMULATION OF FOOD PRODUCT BASED ON GREEN BANANA FLOUR, PRODUCTION PROCESS AND ITS CORRESPONDING END PRODUCT

Abstract

The present invention patent refers to the formulation of an optional chocolate-type food alternative, obtained from green banana flour (Musa spp) derived from green bananas or semi green ones from the plant varieties Prata, Terra, Cavendish, Nanica or Nanico. The product presents sensory attributes (taste, colour, aroma and texture) that are similar to cocoa-based products, being presented in the form of tablets, bars, chocolates, toppings, etc. It is recommended for a public that shows dietary restrictions both from pathological and/or philosophical character, due to it containing special nutritional characteristics: the lack of lactose, sugar and cocoa. Besides, the presence of resistant starchRSand dietary fibreFAin the composition of the green banana flour present a preventive action for some non-communicable chronic diseases, which makes the product substantially different.

Claims

1) FORMULATION OF FOOD PRODUCT BASED ON GREEN BANANA FLOUR, PRODUCTION PROCESS AND ITS CORRESPONDING END PRODUCT, characterized for the formulation be related to an optional food, chocolate-type alternative, whose composition comprises: (1) 5 to 60% of green banana flour; (2) 25 to 45% of palm kernel fat; (3) 8 to 50% Of Maltitol natural sweetener; (4) 4 to 35% Of Soy Protein Extract; (5) 2 to 15% Artificial sweetener sucralose; (6) 1 to 5% Carob powder; (7) 0 to 0.5% of soy lecithin emulsifier; (8) 0 to 0.1% Polyglycerol polyiricoleate (PGPR); (9) 0.03 to 0.1% of natural vanilla aroma; (10) 0.03 to 0.1% of natural hazelnut flavour.

2) FORMULATION OF FOOD PRODUCT, according to claim 1 and an alternative option, characterized by the fact that the Palm kernel fat component can be replaced by 25 to 45% of Palm fat.

3) FORMULATION OF FOOD PRODUCT, according to claim 1 and an alternative option, characterized by the fact that the Palm kernel fat component can be replaced by 25 to 45% of Coconut fat.

4) FORMULATION OF FOOD PRODUCT, according to claim 1 and an alternative option, characterized by the fact that the Palm kernel fat component can be replaced by 25 to 45% of Hydrogenated vegetable fat.

5) FORMULATION OF FOOD PRODUCT, according to claim 1 and an alternative option, characterized by Protein soybean extract component that can be replaced by 4 to 30% of Protein Rice Extract.

6) FORMULATION OF FOOD PRODUCT, according to claim 1 and an alternative option, characterized by Protein soybean extract component that can be replaced by 4 to 30% of Protein Pea Extract.

7) FORMULATION OF FOOD PRODUCT, according to claim 1 and an alternative option, characterized by Protein soybean extract component that can be replaced by 1 to 3% of Carob powder.

8) FORMULATION OF FOOD PRODUCT, according to claim 1 and an alternative option, characterized by Protein soybean extract component that can be replaced by 1 to 3% of Caramel colouring

9) FORMULATION OF FOOD PRODUCT, according to claim 1 and an alternative option, characterized by Natural hazelnut flavouring component which can be replaced by 0.03 to 0.1% of Natural Nut flavouring.

10) FORMULATION OF FOOD PRODUCT, characterized by the formulation of an optional food, alternative chocolate-type, obtained from the green banana flour, described in claim 1, comprises the following steps: Step 1) Initially, the palm kernel fat is weighed and placed into the mixer, that consists of an enclosed tank set for a water bath at 60 C., until it reaches a liquid texture; Step 2) The following ingredients are weighed and placed in a ball mill (grinder) for 15 minutes: green banana flour, carob powder, soybean protein extract, soy lecithin emulsifier, natural maltitol sweetener, sucralose artificial sweetener, polyglycerol polyricinoleate (PGPR), natural vanilla flavour and natural hazelnut flavouring, where the particles will go through a refining process, decreasing its size; Step 3) The ingredients that went through the refining process are added to melted fat in the mixer, attached to the mixer, a suction pump sucks the mixture obtained into a homogenizer, where the ingredients are compressed; this mass returns to the mixer and from there again into the homogenizer; this process takes from 2 to 3 hours, resulting in a liquid and creamy mass with perfect texture and brightness and acquiring the characteristic flavour and aroma of chocolate; and Step 4) The liquid mass is ready for moulding, made in specific ways, placed on vibrating conveyor belts that eliminate air bubbles within the mass. Step 4.1) the mass is distributed in moulds to get the desired shape; Step 4.2) It is taken to a cooling tunnel by a conveyor belt in constant vibration, so that it gets smooth and without any air bubbles; Step 4.3) Once solidified, the chocolate retracts and can be removed from the moulds.

11) FOOD PRODUCT, according to previous claims, characterized for constituting a chocolate-type alternative, obtained from green banana flour (Musa spp) derived from green or semi green bananas from the plant varieties Prata, Terra, Cavendish, Nanica or Nanio.

12) FOOD PRODUCT, according to previous claims, characterized for constituting an chocolate-type alternative, obtained from green banana flour to be presented in the form of tablets, bars, chocolates, toppings, etc.

13) FOOD PRODUCT, according to previous claims, characterized for constituting 100 g of a product chocolate-type alternative, obtained from green banana flour consisting of: Palm kernel Fat 31.340 g; Natural maltitol sweetener 27.787 g; soybean protein extract 14.150 g; Artificial sweetener sucralose 13.210 g; Green banana flour 9.840 g; Carob powder 2.910 g; Soy lecithin emulsifier 0.480 g; Polyglycerol polyricinoleate (PGPR) 0.100 g; Natural vanilla flavour 0.098 g; Natural hazelnut flavouring 0.085 g.

14) FOOD PRODUCT, according to previous claims, characterized for constituting an alternative chocolate-type product, obtained from green banana flour presenting absence of lactose, sugar and cocoa.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0025] The present invention refers to FORMULATION OF FOOD PRODUCT BASED ON GREEN BANANA FLOUR, PRODUCTION PROCESS AND ITS CORRESPONDING END PRODUCT, this formulation is related to an optional food, chocolate-type alternative, obtained from green banana flour (Musa spp) derived from green or semi green bananas from the plant varieties Prata, Terra, Cavendish, Nanica or Nanio.

[0026] The formulation for obtaining an alternative food, object of the present patent presents the following composition: (1) 5 to 60% of Green Banana Flour; (2) 25 to 45% of Palm kernel fat; (3) 8 to 50% of Natural maltitol sweetener; (4) 4 to 35% of Soybean protein extract; (5) 2 to 15% Sucralose artificial sweetener; (6) 1 to 5% Carob powder; (7) 0 to 0.5% of Soy lecithin emulsifier; (8) 0 to 0.1% of Polyglycerol polyricinoleate (PGPR); (9) 0.03 to 0.1% of Natural vanilla flavour; (10) 0.03 to 0.1% of Natural hazelnut flavouring.

[0027] Having described the present invention, it must be understood that it may undergo numerous modifications and variations in the components presented in the composition, as it can be seen below: [0028] Item (2)25 to 45% of Palm fat or 25 to 45% of Coconut fat or 25 to 45% of Hydrogenated vegetable fat; [0029] Item (4)4 to 30% of Rice protein extract or 4 to 30% of Pea protein extract; [0030] Item (6)1 to 3% of Carob powder or 1 to 3% of Caramel colouring or 1 to 3% of black plum flour; [0031] Item (10)0.03 to 0.1% of Natural nuts flavour.

[0032] Therefore, the formulation and nutritional information expressed on 100 g of product for the alternative chocolate made from green banana flour, were: Palm kernel Fat 31.340 g; Natural maltitol sweetener 27.787 g; Soybean protein extract 14.150 g; Sucralose artificial sweetener 13.210 g; Green banana flour 9.840 g; Carob powder 2,910 g; Soy lecithin emulsifier 0.480 g; Polyglycerol polyricinoleate (PGPR) 0.100 g; Natural vanilla flavour 0.098 g; Natural hazelnut flavouring 0.085 g.

Nutritional Information of Alternative Chocolate-Type Product

[0033]

TABLE-US-00001 Quantity Per Portion % VD Carbohydrates, of which: 56 g 20% Sugar 0 g Lactose 0 g Polyols 39.2 g Others 16 g Protein 4.8 g 8% Total Fat 31.6 g 56% Saturated fat 18 g 80% Trans fats 0 g ** Dietary fibre 2.8 g 12% Sodium 3.2 mg 4% Energy value 555.5 kcal = 1948 kJ 24% *Daily values based on a 2000 kcal or 8400 kJ diet. Values can be higher or lower depending on the energy needs. ** DV not established.

[0034] The chocolate-like alternative food production process, based on green banana flour, comprises the following steps:

Step 1) Initially, the palm kernel fat is weighed and placed into the mixer, that consists of an enclosed tank set for a water bath at 60 C., until it reaches a liquid texture;
Step 2) The following ingredients are weighed and placed in a ball mill (grinder) for 15 minutes: green banana flour, carob powder, soybean protein extract, soy lecithin emulsifier, natural maltitol sweetener, sucralose artificial sweetener, polyglycerol polyricinoleate (PGPR), natural vanilla flavour and natural hazelnut flavouring, where the particles will go through a refining process, decreasing its size;
Step 3) The ingredients that went through the refining process are added to melted fat in the mixer. Attached to the mixer, a suction pump sucks the mixture obtained into a homogenizer, where the ingredients are compressed; this mass returns to the mixer and from there again into the homogenizer. This process takes from 2 to 3 hours, resulting in a liquid and creamy mass with perfect texture and brightness and acquiring the characteristic flavour and aroma of chocolate; and
Step 4) The liquid mass is ready for moulding, made in specific ways, placed on vibrating conveyor belts that eliminate air bubbles within the mass. [0035] Step 4.1) the mass is distributed in moulds to get the desired shape; [0036] Step 4.2) it is taken to a cooling tunnel by a conveyor belt in constant vibration, so that it gets smooth and without any air bubbles; [0037] Step 4.3) once solidified, the chocolate retracts and can be removed from the moulds.

Tests Based on Formulation Variations

[0038] In order to get the best food product in the form of a chocolate-type alternative, made from green banana flour, the following tests were carried out with some formulations:

Test 1

[0039] A mixture with the following ingredients was made: 25% of palm kernel fat, 62% of green banana flour, 10% of maltitol sweetener, 25% of soybean extract, 3% of sucralose sweetener, 3% of carob powder, 0.3% of soy lecithin, 0.08% of polyglycerol polyricinoleate, 0.09% of vanilla flavour and 0.08% of hazelnut flavouring. From this mixture a product with low palatability, strong soybean aroma, astringent taste and little sweet was obtained, disapproved by the tasters.

Test 2

[0040] A mixture with the following ingredients was made: 45% of palm kernel fat, 5% of green banana flour, 12% of maltitol sweetener, 20% of soybean extract, 13% of sucralose sweetener, 1% of carob powder, 0.3% of soy lecithin, 0.1% de of polyglycerol polyricinoleate, 0.1% of vanilla flavour and 0.1% of hazelnut flavouring. From this mixture, a product with little resemblance to chocolate was obtained, with strong soy and fat aroma, without astringency, slightly sweet, light-coloured, sticky texture and slightly soluble in the mouth, disapproved by the tasters.

Test 3

[0041] A mixture with the following ingredients was made: 30% de of palm kernel fat, 10% of green banana flour, 30% of maltitol sweetener, 15% of soybean extract, 13% of sucralose sweetener, 3% of carob powder, 0.5% of soy lecithin, 0.1% of polyglycerol polyricinoleate, 0.1% of vanilla flavour e 0.1% of hazelnut flavouring. From this mixture, a product with good palatability was obtained, showing colour and brightness typical of chocolate, with nice flavour, aroma and texture, approved by the tasters.

[0042] It is certain that when the present invention is put into practice, modifications regarding certain manufacturing and shape details can be introduced; without moving away from the fundamental principles that are clearly substantiated in the claiming context, thus, being understood that there was no purpose of limitation by the terminology employed.