AN EDIBLE FOOD PRODUCT OF INCREASED BIOLOGICAL VALUE PREPARED FROM LYOPHILISED POWDER

Abstract

The present invention relates to the field of the food industry, which describes invented formulas for food products made from a particularly high amount of lyophilized powder and a technology for their production. Foods produced of freeze-dried powder, vegetable butter and protein isolates (with or without the addition of natural spices) have a natural character, particularly high biological activity and a long shelf life. These foods can be consumed as candy, snacks, or individual meal pack. Unique manufacturing technology does not require additional lyophilization after formulation, thus it is fast and efficient.

Claims

1. An edible food product comprising vegetable butter and protein isolates, wherein the product further comprises a lyophilized powder having a dry matter content of 10% to 75%, preferably from 20% to 50% of the total weight of the product.

2. An edible food product according to claim 1, wherein the vegetable butter is cocoa butter.

3. An edible food product according to claim 1, wherein the protein isolates are of plant and/or animal origin.

4. An edible food product according to claim 1, wherein the lyophilized powder is a powder of plant and/or animal origin.

5. An edible food product according to claim 1, wherein the amount of vegetable butter in said product is from 10% to 85%, preferably from 30% to 50% by weight of the total composition.

6. An edible food product according to claim 1, wherein the amount of protein isolates in the product is from 2% to 20%, preferably from 5% to 10% by weight of the total product.

7. An edible food product according to claim 1, wherein the product farther comprises natural spices.

8. A method of producing an edible food product, wherein said method comprises the steps of: a) melting the vegetable butter at a temperature of 20-40° C.; b) mixing the ingredient obtained in step a) with a protein isolate and further heating; c) mixing the mixture obtained in step b) with a lyophilized powder of plant/animal origin (and natural spices); d) dispensing the resulting mixture into molds and rapidly cooling to 0-20° C.

9. A process according to claim 9, wherein steps a), b), and c) are carried out at a temperature of 20 to 40° C.

10. The process according to claim 9, wherein step d) is carried out at 0 to 20° C. over a period of time of 0.1 s to 10 min.

11. Method according to claim 9, wherein it further comprises the addition of natural spices.

12. An edible food product according to claim 1, for use in the manufacture of sweets, snacks and individual meal pack and similar products.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0022] Before explaining in detail at least one embodiment of the invention, it should be understood that the invention is not to be limited to the details set forth herein or in the examples provided. The invention can be implemented in other ways or may be practiced or implemented in various ways.

[0023] The products of plant and/or animal origin selected first are exposed to lyophilization. This means the preservation of fruits, berries, spices and other products by deep cooling (up to −80° C.) followed the removal of the moisture by sublimation in a vacuum. As the moisture from the ice converts into the vapor, bypassing the liquid state, fruits and berries dry out preserving their physical form, flavor, nutritional qualities and vitamins.

[0024] A completely natural product, free of preservatives such as sugar is obtained. The taste remains almost the same and, as we know, this is not the case for heat-treated or conventionally dried fruit and vegetables.

[0025] A large amount of freeze-dried powder was combined with protein isolate and cocoa butter during the production of this product, and unexpectedly an easy-to-eat snack was discovered.

[0026] Primarily, lyophilized powders are prepared from raw material of vegetable and/or animal origin. Vegetable raw materials comprise nutritious raw materials such as fruits, berries, vegetables, nuts, cereals, algae and others. Animal raw materials comprise nutritious raw materials such as meat, fat, eggs, honey, fish, seafood and others. The raw material is frozen to −80° C. then placed in a lyophilizer where moisture is removed by the help of a vacuum. By drying the raw material in this way, virtually all vitamins remain and the product has a very long shelf life (as mold does not propagate due to the dryness), the product is 100% natural and 10 times lighter than the raw material.

[0027] The lyophilized product is ground and a powder is obtained which is used to produce the product. Compressed lyophilized powder provides high energy value of 100% natural products in a low weight and volume.

[0028] Cocoa butter (40%) is dissolved at about 35-40° C. and then mixed with pea protein isolate (5%). Further heating is carried out by admixing said prepared lyophilized powder (50%). After thorough mixing, the resulting mixture is dispensed into molds and cooled rapidly, at about −18° C., for about 15 minutes.

[0029] The resulting product has valuable nutritional properties, in particular high biological activity and long shelf life.