FOOD ADDITIVE AND METHOD TO PROCESS SAME

Abstract

A food additive for improving sensory characteristics and providing nutritional value to cereals or cereal mixture with irregular surface, which consists of collagen peptides of terrestrial and marine animal origin, the composition of which is, in % by weight, from 14% to 18% essential amino acids, from 10% to 14% aspartic acid and from 18% to 22% glycine, from 23% to 27% proline and hydroxyproline, from 9% to 13% glutamic acid, from 6% to 10% arginine, and from 6% to 10% alamine, dissolved in 5% to 50% aqueous solution, which is used as a carrier for adding ingredients, to form a uniform glossy coating on the surface of cereals or cereal mixture.

Claims

1. A food additive for improving sensory characteristics and providing nutritional value to cereals or cereal mixture with irregular surface, characterized in that it consists of collagen peptides of terrestrial and marine animal origin, whose composition, in % by weight, is from 14% to 18% essential amino acids, from 10% to 14% aspartic acid and serine, from 18% to 22% glycine, from 23% to 27% proline and hydroxyproline, from 9% to 13% glutamic acid, from 6% to 10% arginine, and from 6% to 10% alamine, dissolved in 5% to 50% aqueous solution, which is used as a carrier for adding ingredients, forming a uniform glossy coating (2) on the surface of cereals or cereal mixture (1).

2. A food additive for improving sensory characteristics and providing nutritional value to cereals or cereal mixture with irregular surface, according to claim 1 characterized in that it consists of collagen peptides of terrestrial and marine animal origin, whose composition, in % by weight, is 16% essential amino acids, 12% aspartic acid and serine, 20% glycine, 25% proline and hydroxyproline, 11% glutamic acid, 8% arginine and 8% alamine, dissolved in 5% to 50% aqueous solution.

3. A food additive for improving sensory characteristics and providing nutritional value to cereals or cereal mixture with irregular surface, according to claim 1 characterized in that the coating (2) is composed of 1 to n layers.

4. A food additive for improving sensory characteristics and providing nutritional value to cereals or cereal mixture with irregular surface, according to claim 3, characterized in that the greater the number of layers that constitute the coating, the greater the nutritional value.

5. A food additive for improving sensory characteristics and providing nutritional value to cereals or cereal mixture with irregular surface, according to claim 1, characterized in that collagen peptides dissolved in aqueous solution are applied extrinsically on cereals.

6. A food additive for improving sensory characteristics and providing nutritional value to cereals or cereal mixture with irregular surface, according to claim 1, characterized in that it further contains peptides of vegetable origin.

7. A food additive for improving sensory characteristics and providing nutritional value to cereals or cereal mixture with irregular surface, according to claim 6 characterized in that peptides of vegetable origin are chickpea peptides.

8. A food additive for improving sensory characteristics and providing nutritional value to cereals or cereal mixture with irregular surface, according to claim 1, characterized in that los collagen peptides dissolved in an aqueous solution provide 4 calories per gram.

9. A food additive for improving sensory characteristics and providing nutritional value to cereals or cereal mixture with irregular surface, according to claim 1, characterized in that the mixture of collagen peptides dissolved in an aqueous solution applied to cereals do not confer any flavor to them.

10. A food additive for improving sensory characteristics and providing nutritional value to cereals or cereal mixture with irregular surface, according to claim 1, characterized in that collagen peptides dissolved in an aqueous solution act as a moisture barrier.

11. A food additive for improving sensory characteristics and providing nutritional value to cereals or cereal mixture with irregular surface, according to claim 1, characterized in that collagen peptides dissolved in an aqueous solution carry active molecules.

12. A food additive for improving sensory characteristics and providing nutritional value to cereals or cereal mixture with irregular surface, according to claim 11, characterized in that active molecules are bifidobacteria-type probiotics

13. Food additive for improving sensory characteristics and providing nutritional value to cereals or cereal mixture with irregular surface, according to claim 1, characterized in that collagen peptides dissolved in an aqueous solution provide mechanical resistance to coating.

14. A food additive for improving sensory characteristics and providing nutritional value to cereals or cereal mixture with irregular surface, according to claim 1, characterized in that collagen peptides dissolved in an aqueous solution allow the addition of soluble fibers.

15. Food additive for improving sensory characteristics and providing nutritional value to cereals or cereal mixture with irregular surface, according to claim 1, characterized in that collagen peptides dissolved in an aqueous solution allow the use of various sizes of molecules.

16. A food additive for improving sensory characteristics and providing nutritional value to cereals or cereal mixture with irregular surface, according to claim 15, characterized in that at lower molecular size of collagen peptides, higher brightness is achieved, and colors are enhanced.

17. A food additive for improving sensory characteristics and providing nutritional value to cereals or cereal mixture with irregular surface, according to claim 15, characterized in that at lower molecular size of collagen peptides, an increase in elasticity is achieved.

18. A food additive for improving sensory characteristics and providing nutritional value to cereals or cereal mixture with irregular surface, according to claim 15, characterized in that at lower molecular size of collagen peptides, water vapor permeability is diminished.

19. A food additive for improving sensory characteristics and providing nutritional value to cereals or cereal mixture with irregular surface, according to claim 1, characterized in that the amount of collagen peptides dissolved in aqueous solution may vary according to the nutritional contribution required.

20. A food additive for improving sensory characteristics and providing nutritional value to cereals or cereal mixture with irregular surface, characterized in that the following ingredients are added: vitamin C, minerals: selenium, soluble fibers: inulin, colorants: lutein, lycopene, lysine, powdered fruits and vegetables: cranberry powder, soluble concentrated extracts: aloe extract, and sweetener such as stevia.

21. A food additive for improving sensory characteristics and providing nutritional value to cereals or cereal mixture with irregular surface, according to claim 20 characterized in that lactic acid, polysaccharides: polydextrose, a plasticizer: sorbitol or mannitol, a surfactant: modified lecithins, and a lipid component: phospholipids are added.

22. A food additive for improving sensory characteristics and providing nutritional value to cereals or cereal mixture with irregular surface, according to claim 1, characterized in that cereals or cereal mixture are extruded or rolled into corn flake having non-smooth surface (1)

23. A process for obtaining food additive for improving sensory characteristics and providing nutritional value to cereals or cereal mixture with irregular surface, according to claim 1, characterized in that it consists of the following steps: aProviding and storing collagen peptides of animal origin, such as fish collagen peptides or pig collagen peptides whose composition, in % by weight, is from 14% to 18% essential amino acids, from 10% to 14% % aspartic acid and serine, from 18% to 22% glycine, from 23% to 27% proline and hydroxyproline, from 9% to 13% glutamic acid, from 6% to 10% arginine and from 6% to 10% alamine, b.Dosing collagen peptides, c. Optionally incorporating, according to the nutritional needs, natural peptides of vegetable origin, such as chickpea peptides. d.Dosing collagen peptides, e. Optionally mixing collagen peptides of animal origin with natural peptides of vegetable origin, f.Dissolving in 5% to 50% aqueous solution, g.Adding a natural preservative produced as a lactic fermentation metabolite in the order of 0.1% and dissolving with agitation, h. Optionally incorporating ingredients, according to nutritional requirements, i.Incorporating the ingredients to the peptide mixture and dosing them: Vitamins, minerals, soluble fibers, dyes and flavors, lysine, fruits and vegetables power, soluble concentrated extracts, non-caloric sweeteners such as stevia, lactic acid, polysaccharides, a plasticizer such as sorbitol or mannitol, a surfactant, a lipid component, and j.Obtaining the additive.

24. A process for obtaining the food additive for improving sensory characteristics and providing nutritional value to cereals or cereal mixture with irregular surface, according to claim 23, characterized in that the composition of collagen peptides of animal origin, such as fish collagen peptides or pig collagen peptides, consists of, in % by weight: 16% essential amino acids, 12% aspartic acid and serine, 20% glycine, 25% proline and hydroxyproline, 11% glutamic acid, 8% arginine, and 8% alamine.

25. A process for obtaining the food additive for improving sensory characteristics and providing nutritional value to cereals or cereal mixture with irregular surface, according to claim 23, characterized in that the process is continuous in accordance with step a) to step j).

26. A process for obtaining the food additive for improving sensory characteristics and providing nutritional value to cereals or cereal mixture with irregular surface, according to claim 23, characterized in that the process is by batch in accordance with step a) to step j).

27. A process for obtaining cereals or mixtures of cereals coated with the food additive according to claim 1, characterized in that it consists of the following steps: a. Providing the cereals or cereal mixture to be coated with the aqueous solution containing the additive consisting of from 14% to 18% essential amino acids, from 10% to 14% aspartic acid and serine, from 18% to 22% glycine, from 23% to 27% proline and hydroxyproline, from 9% to 13% glutamic acid, from 6% to 10% arginine, and from 6% to 10% alamine, dissolved in 5% to 50% aqueous solution, b.fixing the number of layers that will constitute the coating according to the required nutritional value, c.coating the cereals with the solution (from step a), by means of an application by fine spray or atomization, d.drying by means of a stream of air at a temperature of 80 C., e. rolling the cereal mixture to expose the rest of the surface to a new application by fine spray or atomization, f.repeating the operation of fine spray or atomization, drying and rolling to provide greater nutritive value and gloss over the surface of cereals or cereal mixture by forming a coating composed of 1 to n layers, and g.obtaining cereals coated with the additive.

28. A process for obtaining cereals or mixtures of cereals coated with the food additive according to claim 27, characterized in that the aqueous solution containing the additive consists of, in % by weight, 16% essential amino acids, 12% aspartic acid and serine, 20% glycine, 25% proline and hydroxyproline, 11% glutamic acid, 8% arginine, and 8% alamine, dissolved in 5% to 50% aqueous solution.

Description

BRIEF DESCRIPTION OF DRAWINGS

[0055] In order to make the object of the invention more intelligible, it has been illustrated with schematic figures, in one of its preferred embodiments, which assume a character of demonstrative and non-limiting example:

[0056] FIG. 1. View through a magnifying glass, in which the coating composed of a single layer is observed on the cereal, namely:

1.Extruded or rolled cereal
2.Coating composed of a single layer of collagen peptides of animal origin and ingredients.

[0057] FIG. 2. View through a magnifying glass, in which the coating with two layers is observed on the cereal:

1.Extruded or rolled cereal
2 and 3.Coating composed of two layers of collagen peptides of animal origin and ingredients.

[0058] FIG. 3 and FIG. 4. Cereals with uniform coating are observed, where brightness on the surface and colors enhancement stand out.

DETAILED DESCRIPTION OF THE INVENTION

[0059] The present innovation is an additive that can be defined as molecules having three-dimensional structure and a molecular weight defined between a certain scope categorized as collagen peptides of animal origin that, by being dissolved in aqueous medium and being applied on a mixture of cereals extruded or rolled like corn flakes, and subsequently dried, they provide to extruded products or rolled grain with non-smooth surfaces, the feature of conferring brightness and enhancement to their appearance and coloration, which has not been achieved until now. It can be a typical feature or one added with dyes, not being yet achieved.

[0060] They do not confer any flavor, there are cases in which sugar syrups are applied, which can give brightness and give sugar sweetness factor as well as properties provided by sugar that nutritional recommendations try to limit it in available products.

[0061] In this innovation the characteristics of the improvement in the visual sensorial aspect, is the beginning of a set of contributions of unique nutritional properties and the possibility of combination with other ingredients as carriers because of their amicable physicochemical feature to obtain various improvements in aspects aforementioned.

[0062] There are ways to add peptides in the formulation of a food on an intrinsic basis, however, this innovation of adding it as a coating or extrinsic form allows to add products that should not be subjected to heat treatment because of its instability when exposed to it, as it is the case of heat treatment subjected to extruded cereal mixtures. As an example, we refer to probiotics and to certain vitamins such as ascorbic acid or vitamin c.

[0063] Logically, trying to add peptides to a cereal mixture to be extruded would denature peptides and cause them to lose their valuable biofunctionality mentioned above.

[0064] It should be noted that in products that are governed by the Kosher or Halal standard, hydrolyzed fish collagen peptides and/or peptides of vegetable origin are only used in the formulation.

[0065] Next, we will analyze in detail each component of the product, and steps of the process.

1.with Regard to Cereals:

[0066] It is summarized in the following table

TABLE-US-00003 IN PARTICULAR PROPERTIES Extruded or rolled Con flake type Important source of energy. cereals Source of oils, proteins and minerals. High level of starch.
2.with Regard to Coating:

[0067] It is based on using an edible biomaterial for the coating with the possibility of forming a coating capable of offering different physical and chemical properties.

[0068] Materials to be used are mainly collagen peptides of terrestrial and marine animal origin, having a certain molecular weight and peptides of vegetable origin.

[0069] The use of said peptides, and their outer application as a coating, is carried out in extruded cereal-based products whose surface is not uniform.

[0070] They dissolve in an aqueous solution between 5 and 40% (with a natural preservative produced as a metabolite of lactic fermentations in the order of 0.1%)

[0071] These peptides, recommended as products being safe according to United States FDA increase the nutritional value of the amino acid composition, and due to benefits that peptides can bring to health, being all duly recorded in relevant studies.

[0072] The peptide base described is used as a carrier for other ingredients that may increase intrinsic properties of the coating being achieved, by improving its antioxidant capacity, as well as its moisture barrier, carrying active molecules such as probiotics of bifidobacteria type, wherein due to the dissolution system and application of this method the latter do not undergo thermal aggression, which would reduce its final effectiveness, possibility of incorporating vitamins, minerals, fibers, coloring, flavors, active components with specific antimicrobial effects, (e.g. incorporation of lysine which inhibits listeria monocytogenes), incorporation of powdered fruits and vegetables, soluble concentrated extracts, application of non-caloric sweeteners and suitable for stevioside-type diabetics in corn flakes type products, not incorporating sugar.

[0073] Properties of these peptides are excellent for said coating, since the distribution of polar and non-polar charges of amino acids along the peptide chain creates chemical potential.

[0074] The result of interactive (polar and non-polar) forces produces a cohesive matrix of the peptide coating.

[0075] The coating shape is stabilized through electrostatic interactions, hydrogen link, Van der Walls forces, covalent bonding and disulfide link.

[0076] Due to the multiple sites they have for chemical interaction depending on the various amino acids and their functional groups, they allow cross-linking between chemical bonds (known as Cross-linked) and cause these coatings to be more stable and have a longer life than others, for example those obtained by polysaccharides. The cross-linking of chemical bonds (Cross-linked) between peptides increases the barrier to moisture, this can also be enhanced by the addition of some organic acid (lactic type), as well as cross-linking of chemical linkages (Cross-linked) may be increased by interaction with polysaccharides or complex formation between peptides and polysaccharides, which improve coating characteristics in terms of moisture barrier and mechanical strength.

[0077] The basic composition of the aforementioned peptides allows, because of the aforementioned attributes, to incorporate other ingredients which improve the initial properties such as the addition of a plasticizer such as sorbitol or mannitol, to develop extensivity and viscoelasticity and the addition of soluble fibers to increase the strength of the coating.

[0078] Due to hydrophilic nature of peptides, coatings achieved provide an excellent oxygen barrier, which can be enhanced by the incorporation of a lipid component using a suitable surfactant, such as modified lecithins.

[0079] As it can be seen, this peptide composition can be used in a multicomponent coating for diverse utilities, since it allows for cooperative functions. The three-dimensional characteristic of these polymers makes them easily modifiable in order to develop physicochemical properties for coating applications. In the peptidic composition which we are referring to, we can also use various particle sizes or, to be precise, molecular sizes, as the particle size is smaller, an increase in the brightening, elasticity property, and a decrease of permeability to water vapor can be achieved.

[0080] The proposed additive has a molecule size between 2000 and 4000 molecular weight (definition of molecular weight: it is the sum of the weight of all the atoms present in a molecule).

[0081] The ones applied on cereals or cereal mixture have an effect of improvement in the sensorial quality related to the appearance, which is reflected in the brightness of these products and in the enhancement of colors, effects that have not been seen until now in domestic and international market products.

[0082] In the following table the properties of the mentioned peptides are observed.

TABLE-US-00004 IN PARTICULAR PROPERTIES Natural peptides of Terrestrial or marine The mixture of peptides of animal origin animals. Fish vegetable and animal origin: collagen It gives the final product high nutritional value due to the composition of amino acids. It improves nutritional properties Carrier of other ingredients It is used as a moisture barrier Carrier of active molecules (they are bifidobacteria-type probiotics) Mechanical strength of coating Enables the addition of a plasticizer According to Chickpea peptides See above nutritional needs, natural peptides of vegetable origin are optionally incorporated.

[0083] In relation to some properties contributed by these peptides: Due to their nutritional value and their effects on human health, peptides are one of the ingredients that are most taken into account because of their increasingly studied properties connected to human health.

[0084] To mention some, they have high bioavailability which guarantees their bioactivity, studies show that peptides are highly digestible and are bio-available at a 90%. They are 100% natural and safe, clinical evidence shows their clear functional benefits, and that they do not have side effects.

[0085] About collagen peptides of animal origin, there are vast studies on the improvement of skin health as well as health of bones and joints, antihypertensive properties of fish peptides. In these Type 1 collagen peptides, the collagen commonly found in bones and human skin is characterized by a unique combination of 18 key amino acids that provide biofunctional properties that can not be found in another source of proteins.

[0086] On the other hand the bioactivity contributed by peptides of vegetable origin is reflected in several beneficial activities on the human organism depending on their origin, namely: hypercholesterolemiant action, antioxidant action, antimicrobial action, immunomodulatory action, and anti-inflammatory action.

[0087] In the case of peptides derived from the hydrolysis of pig collagen, their anti-hypercholesterolemia effect has been proven due to the competition of bioactive peptides, decreasing the micellar solubility of cholesterol, avoiding their absorption and passage into the bloodstream.

3.Regarding the Stage of Application of Coating Mentioned in the Obtaining Process:

[0088] It consists of spraying a solution of peptides in an aqueous medium with drying by hot air.

[0089] In order to achieve a uniform (even) coating, a fine spray or atomization will be performed on the product that is rolling in a suitable chamber in proportions with intermittent sprays being intercalated with hot air flow to produce their drying, this operation can be carried out as many times as necessary to incorporate the desired amount of product according to the purposes described above, as well as different compositions of the peptide solution blended with different components to produce multilayers with various incorporated ingredients, logically based on the properties of peptides of the base composition.

[0090] There are multiple variants that can be adjusted for each particular product and for each process, generating a continuous system instead of a batch system as described above, and different ways of using hot air flow for drying.

4.With Regard to Ingredients

[0091] The following table show the ingredients and their properties

TABLE-US-00005 IN INGREDIENTS PARTICULAR PROPERTIES Flavors Instable at By incorporating them into the temperature, peptide matrix, it is possible to very volatile apply them without deterioration or loss of flavoring effect Vitamins Vitamin C Antioxidant Minerals Selenium Promotes cell anti-aging Soluble fibers Inulin Increases the strength of the coating, probiotics Colorants Lutein, Promote the health of the retina, lycopene promote the health of the prostate Inhibits Lysine Lysine Inhibit listeria monocytogenes Fruits and Cranberry Promotes the health of the retina vegetables powder powder Concentrated Aloe Extract Stimulates the production of soluble extracts intestinal bacterial flora, reduces irritations, heals wounds, and helps assists ulcers. Non-caloric Stevia Not caloric. Avoid obesity and sweetener diabetes Further: Lactic acid Lactic acid Prevents the proliferation of fungi Polysaccharides Polydextrose Produce a structural cohesion that provides a support matrix, increase the mechanical strength of the film Plasticizer Sorbitol or Develops extensivity and mannitol viscoelasticity of coating Surfactant Modified Emulsifier Lecithins Lipid component Phospholipids Contribute to the hydrorepulsion of the coating, improve the barrier to moisture

[0092] When applying collagen peptides dissolved in an aqueous solution on cereals or cereal mixture you get gloss on their surface.

[0093] We note in the following table that in the case of the proposed product, it is much greater compared to products known in the market.

TABLE-US-00006 PRODUCT Brightness Measurement Known in the market: cereals Opaque Simple visual appreciation containing sugar Known in the market: Opaque Simple visual appreciation Extruded cereal spheres bearing chocolate flavor, various brands Proposed: food additive Gloss Simple visual appreciation applied on cereals or cereal mixture, with a molecule size corresponding to a range of 2000 and 4000 molecular weight

5.Characteristics of the Food Additive, and the Process of Obtaining Thereof

[0094] Food additive for improving sensory characteristics and providing nutritional value to cereals or cereal mixture with irregular surface, which consists of collagen peptides of terrestrial and marine animal origin, the composition of which is, in % by weight, from 14% to 18% essential amino acids, from 10% to 14% aspartic acid and serine, from 18% to 22% % glycine, 23% to 27% proline and hydroxyproline, from 9% to 13% glutamic acid, from 6% to 10% arginine, and from 6% to 10% alamine, dissolved in 5% to 50% aqueous solution, which is used as a carrier for adding ingredients, including those which should not undergo heat treatments, which is applied to the surface of cereals or cereal mixture (1) forming a uniform and glossy coating (2), which increases their nutritional value, and enhances colors.

[0095] In particular, collagen peptides of terrestrial and marine animal origin, the composition of which in % by weight is 16% essential amino acids, 12% aspartic acid and serine, 20% glycine, 25% proline and hydroxyproline, 11% glutamic acid, 8% arginine, and 8% alamine, dissolved in 5% to 50% aqueous solution, which is used as carrier to form a uniform glossy coating (2) on the surface of the cereals or mixture of cereals (1).

[0096] The coating (2) is composed of 1 to n layers, the greater the number of layers, the nutritional value increases.

[0097] Collagen peptides dissolved in aqueous solution are applied extrinsically on cereals.

[0098] It optionally contains peptides of vegetable origin, these are chickpea peptides. Collagen peptides dissolved in an aqueous solution provide 4 calories per gram. Collagen peptides dissolved in an aqueous solution applied to cereals do not confer any flavor to them, they act as a barrier to moisture, they are carriers of active molecules, and they are bifidobacteria-type probiotics.

[0099] Collagen peptides dissolved in an aqueous solution give mechanical strength to the coating, they allow the addition of soluble fibers. Collagen peptides dissolved in an aqueous solution allow the use of various sizes of molecules, at smaller molecular size of peptides, an increase in brightness is achieved, and colors are enhanced.

[0100] At lower molecular size of peptides, an increase in elasticity is achieved, permeability to water vapor decreases.

[0101] The amount of collagen peptides dissolved in aqueous solution may vary according to the nutritional contribution being required.

[0102] The following ingredients are optionally added: vitamin C, minerals: selenium, soluble fibers: inulin, colorants: lutein, lycopene, lysine, fruits and vegetables powder: cranberry powder, soluble concentrated extracts: aloe extract, and sweetener such as stevia. In addition lactic acid, polysaccharides: polydextrose, a plasticizer: sorbitol or mannitol, a surfactant: modified lecithins, and a lipid component: phospholipids are added.

[0103] Incorporated ingredients improve antioxidant capacity.

[0104] Cereals are extruded or rolled into corn flakes of non-smooth surface (1)

[0105] The Process for obtaining the food additive for improving sensory characteristics and providing nutritional value to cereals or cereal mixture with irregular surface, consists of the following steps:

a.Providing and storing collagen peptides of animal origin, such as fish collagen peptides or pig collagen peptides whose composition, in % by weight, is from 14% to 18% essential amino acids, from 10% to 14% % aspartic acid and serine, from 18% to 22% glycine, from 23% to 27% proline and hydroxyproline, from 9% to 13% glutamic acid, from 6% to 10% arginine and from 6% to 10% alamine,
b.Dosing collagen peptides,
c.Optionally incorporating, according to the nutritional needs, natural peptides of vegetable origin, such as chickpea peptides.
d.Dosing collagen peptides,
e.Optionally mixing collagen peptides of animal origin with natural peptides of vegetable origin,
f.Dissolving in 5% to 50% aqueous solution,
g.Adding a natural preservative produced as a lactic fermentation metabolite in the order of 0.1% and dissolving with agitation,
h.Optionally incorporating ingredients, according to nutritional requirements,
i.Incorporating the ingredients to the peptide mixture and dosing them: Vitamins, minerals, soluble fibers, dyes and flavors, lysine, fruits and vegetables power, soluble concentrated extracts, non-caloric sweeteners such as stevia, lactic acid, polysaccharides, a plasticizer such as sorbitol or mannitol, a surfactant, a lipid component, and
j.Obtaining the additive.

[0106] The composition of collagen peptides of animal origin, such as fish collagen peptides or pig collagen peptides, consists, in % by weight, of: 16% essential amino acids, 12% aspartic acid and serine, 20% glycine, 25% % proline and hydroxyproline, 11% glutamic acid, 8% arginine, and 8% alamine.

[0107] The process is continuous according to step a) to step j) or by batch. Process for obtaining cereals or mixtures of cereals coated with the food additive consisting of the following steps:

a. Providing the cereals or cereal mixture to be coated with the aqueous solution containing the additive consisting of from 14% to 18% essential amino acids, from 10% to 14% aspartic acid and serine, from 18% to 22% glycine, from 23% to 27% proline and hydroxyproline, from 9% to 13% glutamic acid, from 6% to 10% arginine, and from 6% to 10% alamine, dissolved in 5% to 50% aqueous solution,
b.fixing the number of layers that will constitute the coating according to the required nutritional value,
c.coating the cereals with the solution (from step a), by means of an application by fine spray or atomization,
d.drying by means of a stream of air at a temperature of 80 C.,
e. rolling the cereal mixture to expose the rest of the surface to a new application by fine spray or atomization,
f.repeating the operation of fine spray or atomization, drying and rolling to provide greater nutritive value and gloss over the surface of cereals or cereal mixture by forming a coating composed of 1 to n layers, and
g.obtaining cereals coated with the additive.

Example of Embodiment

[0108] An exemplary embodiment that is not limiting will now be developed. It began with a nutritional requirement in which it was necessary to improve the nutritional contribution through the consumption of cereals.

[0109] This is how it was necessary to increase protein and ingredients by 50%, and to a greater extent vitamins and minerals.

[0110] A coating was applied on the surface of cereals already fortified with 8 vitamins and 2 minerals.

[0111] The coating was composed of collagen peptides of animal origin, whose composition was 16% essential amino acids, 12% aspartic acid and serine, 20% glycine, 25% proline and hydroxyproline, 11% glutamic acid, 8% arginine, and 8% alamine, dissolved in 5% to 50% aqueous solution.

[0112] The interest was based on the increase of proteins, since they are fundamental for the nutrition and necessary to achieve the desired brightness on the surface of cereals.

[0113] A coating was applied to cereals by spraying, then they were dried with hot air at 80 C., they were rolled, and the foregoing was repeated successively, forming layers on their surface.

[0114] 30 g. of cereals (cited in the table on page 4) were applied, wherein a dose of 3 g of peptide solution at 34% by weight or a dose of 6 g of peptide solution at 17% by weight or a dose between the mentioned ranges maintaining the same proportion, has 2, 1 g. of proteins, incorporating a gram of proteins representing a 50% increase in the protein value, thus fulfilling the proposed objective.

Evaluation of Response

[0115] The analysis of samples of 30 g (1 cup) showed that proteins increased by 50%, i.e. from 3% to a value of 4.5%.

[0116] Said mixture of peptides dissolved in an aqueous solution was used as carrier for adding ingredients, which were increased by 50%. This is as follows:

Thiamine changed from 20% to 30%
Riboflavin changed from 20% to 30%
Niacin changed from 21% to 30.5%
Pirodixin changed from 20% to 30%
While Vitamin A, Vitamin C as well as minerals increased by more than 50%.

CONCLUSIONS

[0117] It was concluded that it satisfactorily met the requirements