AÇAI-BASED FOOD COMPOSITION AND METHOD OF PREPARATION OF AÇAI-BASED FOOD COMPOSITION

Abstract

The present invention refers to açai-based food composition comprising: açai pulp, vinegar, “dedo-de-moça” chili pepper, one or more flavor adding ingredients chosen from onion, garlic, tomato or their mixtures; thickening agents chosen from starch, corn sugar or mixtures thereof; salt and sugar. The present invention further relates to a method of preparation the açai-based food composition.

Claims

1: An açai-based food composition comprising: i) açai pulp; ii) vinegar; iii) “dedo-de-moça” chili pepper; iv) one or more flavor adding ingredients chosen from onion, garlic, tomato or mixtures thereof; v) one or more thickening agents chosen from starch, corn sugar or mixtures thereof; vi) salt; and vii) sugar.

2: The composition according to claim 1, comprising açai pulp of thick, medium or fine type.

3: The composition according to claim 2, comprising medium type açai pulp.

4: The composition according to claim 1, comprising açai pulp in a concentration above 50% by weight, preferably between 51 to 70% by weight.

5: The composition according to claim 4, comprising about 51% by weight of açai pulp.

6: The composition according to claim 1, wherein the vinegar is of the fruity type, chosen from apple cider, grape, pineapple, guava or their mixtures, preferably apple cider vinegar.

7: The composition according to claim 1, wherein the vinegar concentration varies between 5% to 10% by weight, preferably 8% by weight.

8: The composition according to claim 1, wherein the “dedo-de-moça” chili pepper is present in a concentration of less than 0.5% by weight, preferably 0.3% by weight.

9: The composition according to claim 1, wherein the flavor adding ingredient is present in a concentration ranging from 1% to 30% by weight.

10: The composition according to claim 1, comprising tomato puree or concentrate in a concentration of about 13% by weight; onion at a concentration of about 1% by weight and garlic at a concentration of about 1% by weight.

11: The composition according to claim 1, wherein the starch is chosen from cassava starch, wheat, corn or their mixtures, preferably cassava starch.

12: The composition according to claim 1, wherein the starch is present in a concentration between 0.5% to 4% by weight, preferably 2% by weight.

13: The composition according to claim 1, wherein the corn syrup is present in a concentration ranging from 2% to 7% by weight, preferably 4% by weight.

14: The composition according to claim 1, wherein the salt is present in a concentration ranging from 0.01% to 5% by weight, preferably 1% by weight.

15: The composition according to claim 1, wherein the sugar is present in a concentration ranging from 5% to 15% by weight, preferably 11% by weight.

16: The composition according to claim 1, characterized by it optionally comprising banana, strawberry, paprika, carrot, peach palm (pupunha palm heart), or mixtures thereof.

17: A method of preparation of the açai-based food composition according to claim 1, comprising: a. adding water to a tank, followed by starting tank agitation; b. adding one or more thickening agents to the tank containing water; c. heating the mixture obtained in the step (b); d. adding one or more flavor adding ingredients and pepper; e. adding açai pulp; f. adding sugar; g. adding vinegar; h. heating the composition obtained in the step (g); i. cooling of the composition obtained in the step (h).

18: The method according to claim 17, wherein heating steps (c) and (h) occur at 90° C., wherein in step (h) the composition is kept heated for at least 5 minutes.

19: The composition according to claim 9, comprising tomato puree or concentrate in a concentration of about 13% by weight; onion at a concentration of about 1% by weight, and garlic at a concentration of about 1% by weight.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0026] The present invention refers to an açai-based food composition comprising: [0027] açai pulp; [0028] vinegar; [0029] “dedo-de-moça” chili pepper; [0030] one or more flavor adding ingredients chosen from onion, garlic, tomato or their mixtures; [0031] one or more thickening agents chosen from starch, corn sugar or mixtures thereof; [0032] salt; and [0033] sugar.

[0034] The açai pulp is the product extracted from the edible part of the fruit of the açai tree (Euterpe oleraceae Mart.), being also known as “açai wine”. The “açai wine” refers to the expression used by the populations of the Amazon region and Para state to characterize the açai pulp obtained by maceration of the açai fruit, in continuous washing with warm water. This rudimentary processing can be done manually or, more recently, with the help of cylindrical mixers fitted with robust stirrers that, with the continuous aid of washing water, remove the pulp from the surface of the fruits, thus forming the “açai wine” or açai pulp.

[0035] Depending on the amount of water added, the “açai wine” or açai pulp can be classified into: [0036] Thick or special açai (type A): it is the pulp added with water and filtered, presenting above 14% of total soluble solids and a very dense appearance; [0037] Medium or regular açai (type B): it is the pulp added with water and filtered, presenting between 11% and 14% of total solids and a dense appearance; [0038] Thin or popular açai (type C): it is the pulp added with water and filtered, presenting 8% to 11% of total solids and a less dense appearance.

[0039] The açai pulp or “açai wine” used in the present invention can be chosen between thick, medium or fine açai; being the medium açai used in a preferential way.

[0040] The açai-based food composition, according to the present invention, comprises açai pulp in a concentration above 50% by weight, preferably between 51% to 70% by weight. Preferably, the composition comprises 51% by weight of açai pulp.

[0041] The present composition comprises fruity vinegar, chosen from apple, grape, pineapple, guava or mixtures thereof. Preferably, apple cider vinegar is used.

[0042] The concentration of vinegar in the food composition varies between 5% to 10% by weight, preferably 8% by weight.

[0043] The “dedo-de-moça” chili pepper (Capsicum baccatum species) is present in the food composition at levels below 0.5% by weight, especially in the range that varies between 0.5% to 0.01% by weight. Preferably, the açai-based food composition of the present invention comprises 0.3% by weight of “dedo-de-moça” chili pepper.

[0044] According to the invention, the flavor adding ingredients are vegetables that add aromatic diversity, are nutritious and when added with sweet and salty notes, along with the acidity of the vinegar make the flavor of açai stand out. The flavor adding ingredients can be chosen from onion, garlic, tomato or their mixtures and can be used in dehydrated or concentrated form. The flavor adding ingredients are present in a concentration ranging from 1% to 30% by weight.

[0045] Preferably, the açai-based food composition comprises tomato puree or concentrate in a concentration of 13% by weight; onion at a concentration of 1% by weight and garlic at a concentration of 1% by weight.

[0046] The thickening agents present in the composition can be chosen from starch, corn sugar or their mixtures, and the starch can be chosen from cassava starch, wheat, corn or their mixtures. Preferably, the açai-based food composition comprises cassava starch.

[0047] According to the invention, starch is used in a concentration ranging from 0.5% to 4% by weight, preferably 2% by weight; while corn syrup is present in a concentration ranging from 2% to 7% by weight, preferably 4% by weight.

[0048] The salt is present in a concentration ranging from 0.01% to 5% by weight, preferably 1% by weight. Sugar is present in a concentration ranging from 5% to 15% by weight, preferably 11% by weight.

[0049] Optionally, the açai-based food composition also comprises other ingredients, such as banana, strawberry, paprika, carrot, peach palm (pupunha palm heart), or their mixtures.

[0050] The present invention also refers to a method for preparing açai-based food composition, wherein said method comprises the following steps: [0051] a. adding water to a tank, followed by starting tank agitation; [0052] b. adding one or more thickening agents to the tank containing water; [0053] c. heating the mixture obtained in the step (b); [0054] d. adding one or more flavor adding ingredients and pepper; [0055] e. adding açai pulp; [0056] f. adding sugar; [0057] g. adding vinegar; [0058] h. heating the composition obtained in the step (g); [0059] i. cooling of the composition obtained in the step (h).

[0060] According to the method described here, the heating of steps (c) and (h) occurs at 90° C., and in step (h) the composition is kept heated for 5 minutes.

[0061] Once the composition described above is cooled, a salty food composition is obtained, with a creamy texture, stable at room temperature and which can be made available to the consumer in individual sachets or plastic bottles.

[0062] FIG. 1 illustrates the flowchart of the method of preparation of the food composition, according to steps (a) to (i) specified above.

Example

[0063] The following is an example of the açai-based food composition of the present invention, which are intended only to illustrate a configuration of the present invention, and the example given is only illustrative and not limiting.

TABLE-US-00001 Ingredient Concentration (%) Tomato puree/concentrate 13   Medium Acai 51   Apple cider vinegar  8   Salt  1   Onion  8   Corn syrup  4   Starch  2   Sugar 11   Garlic  0.5 Pepper  0.3 Water  8.2