BR-102020014263-B1 - Restructured breaded legume, cereal and flaxseed and its production process.

Abstract

Restructured breaded legume, cereal and flaxseed, and its production process. The present invention relates to a specialty of restructured breaded product unknown in the prior art with the following technological recipe: protein raw material (100%), being 50% to 75% cooked legume or legume flour and 50% to 25% cooked cereal or cereal flour, salt (1.50% of the protein raw material), onion paste (1.50% of the protein raw material), garlic paste (1.50% of the protein raw material), black pepper powder (0.20% of the protein raw material), sugar (0.20% of the protein raw material), cumin (0.20% of the protein raw material), wheat flour (5.00% of the protein raw material), flaxseed flour (7.50% of the protein raw material), potable water (22.50% of the protein raw material), vegetarian/vegan flavoring, with the quantity according to the manufacturer's suggestion. Prepared using appropriate technology consisting of the steps of maceration, cooking, comminution, formulation, homogenization, shaping, breading, pre-cooking, cooling, freezing, packaging, and storage, it can be called restructured breaded vegetables, restructured breaded legumes, cereals and flaxseed, breaded vegetables, breaded legumes, cereals and flaxseed, vegetable nuggets, legume, cereal and flaxseed nuggets, etc.

Inventors

• VIRGINIA KELLY GONÇALVES ABREU
• ANA LÚCIA FERNANDES PEREIRA
• TATIANA DE OLIVEIRA LEMOS
• LUANA CRISTINA SILVA DE SOUSA
• ANTONIA MAYARA BRILHANTE DE SOUSA
• RENATA DE ARAÚJO ALVES

Assignees

• UNIVERSIDADE FEDERAL DO MARANHÃO

Dates

Publication Date

20260317

Application Date

20200713

Claims (2)

1. 1. PROCESS FOR OBTAINING RESTRUCTURED BREADED LEGUME, CEREAL AND FLAXSEED characterized by the following steps: • Maceration, where a 1:3 ratio of legume to potable water is used, with the addition of 0.5% sodium bicarbonate, where the grains will be submerged in water for up to 16 hours under refrigeration; • Cooking, where the legume is drained and cooked under pressure for up to 40 minutes; rice, when used, may be cooked using the conventional method; • Comminution; • Formulation, where weighing occurs to compose the protein raw material: 50% to 75% cooked legume or legume flour (beans, chickpeas, peas, broad beans, lentils, lupins, or mackerel), 25% to 50% cooked cereal or cereal flour (rice or (corn or oats or millet or barley or rye), then the following ingredients are weighed, based on the weight of the protein raw material: 1.50% to 2.00% salt, 1.50% to 2.50% onion paste, 1.50% to 2.50% garlic paste, 0.20% to 0.30% ground black pepper, 0.20% to 0.25% sugar, 0.20% to 0.25% cumin, 2.00% to 5.00% wheat flour, 7.50% to 8.50% flaxseed flour, 20.00% to 30.00% potable water, vegetarian/vegan flavoring in concentration for flavoring; • Homogenization; • Shaping, where the homogeneous mass is portioned into units of approximately 8 g and molded; • Breading, where the breading layers are applied, starting with pre-dusting, followed by batter, and finishing with breading; • Pre-cooking, where the breaded pieces are immersed in oil at a temperature of 175°C to 185°C for 30 seconds; • Cooling; • Freezing, where the internal temperature of the breaded pieces is rapidly (30 minutes) and uniformly reduced to -18°C, where a proportion of the water will form ice crystals; • Packaging, where the frozen breaded pieces are placed in frozen food packaging; • Storage, where the temperature of the frozen breaded pieces is maintained at or below -18°C.
2. 2. RESTRUCTURED BREADED LEGUME, CEREAL AND FLAXSEED, obtained by the process according to claim 1, characterized by the following formulation: protein raw material (100%), being 50% to 75% cooked legume or legume flour and 25% to 50% cooked cereal or cereal flour, salt (1.50-2.00% of the protein raw material), onion paste (1.50-2.50% of the protein raw material), garlic paste (1.50-2.50% of the protein raw material), black pepper powder (0.20-0.30% of the protein raw material), sugar (0.20-0.25% of the protein raw material), cumin (0.20-0.25% of the protein raw material), wheat flour (2.00-5.00% of the protein raw material), flaxseed flour (7.50-8.50% of the protein raw material), potable water (20.00-30.00% of the protein raw material), vegetarian/vegan flavoring in concentration for flavoring.

Description

[001] The present invention relates to a restructured breaded product made from legumes, cereals and flaxseed for use in the food sector, which presents itself as a semi-prepared food alternative, with nutritional and sensory quality, aimed at individuals who have dietary restrictions on ingredients of animal origin, whether for health and/or religious and/or ideological reasons, such as strict vegetarians, lacto-vegetarians, ovo-vegetarians, ovo-lacto-vegetarians, api-vegetarians, proto-vegetarians, vegans and other individuals who do not have dietary restrictions or food neophobia. [002] With the reduction in available cooking time resulting from changes in the population's lifestyle, semi-prepared foods have become popular due to their ease of preparation. Among these, frozen foods stand out, such as nuggets, which are restructured breaded meat products. By regulatory definition, these are products obtained from meats of different animal species, which may be comminuted or emulsified, with or without added ingredients, binding agents, vegetables, and others, and subjected to shaping. In recent years, the market for these foods has been expanding rapidly, and this expansion is associated with greater purchasing power among the population and a culture in which less time is dedicated to food preparation. [003] Worldwide, the vegetarian and vegan movement has been responding to the pent-up demands of a specific audience. This growth dynamic can be seen in the initiative of large fast-food chains that are beginning to include vegetarian or vegan options on their menus, or in the opening of units dedicated solely to this segment. In addition to this adaptation of existing businesses, the creation of new business models that see the possibility of rapid growth in this segment can be observed. According to the International Vegetarian Union (IUV), a vegetarian is an individual who does not consume any type of meat (beef, pork, poultry, fish, seafood, etc.), the degree of restriction to animal products being the determining factor in the type of vegetarianism, which can vary from ovo-lacto vegetarians who consume eggs and dairy products, to vegans. Veganism, on the other hand, goes beyond diet and restricts the use of any product or service that is the result of animal exploitation, that is, that contains components/ingredients of animal origin, or that is tested on animals, or that uses animals as a source of entertainment. [004] Several reasons are cited for following a vegetarian or vegan diet, such as animal rights (ethics), environmental awareness, religion, and health. Despite the disagreement within the medical community regarding which type of diet is considered healthier, some factors are agreed upon, such as a better body mass index, lower cholesterol, reduced risk of cardiovascular disease and some types of cancer, and a lower incidence of cataracts, kidney stones, and diabetes. However, some nutrients are difficult to access or unavailable on a strictly plant-based diet, such as vitamin B12 and omega-3. [005] Thus, the development of a restructured breaded product of vegetable origin becomes an option for this public, providing a more inclusive diet. An alternative to the animal protein present in this product is legumes and cereals. Legumes belong to the Fabaceae or Leguminosae family and are classified, according to their characteristics, into two large groups: grain legumes or oilseed legumes. Within the grain group, beans, chickpeas, peas, broad beans, lentils, lupins, and pea pods stand out. On the other hand, and considering their higher fat content, oilseeds, soybeans, and peanuts are included. Legumes stand out for their protein and complex carbohydrate content (presence of starch), as well as for their fiber content (important for satiety) and vitamins (B complex) and minerals (calcium, iron, potassium, magnesium, and zinc). These also contain other bioactive substances, such as phenolic compounds, isoflavones, and other antioxidants, with interesting and beneficial metabolic effects on health. However, although legumes have considerably higher protein values than cereals, this protein is of low biological value because it does not contain all the essential amino acids. Among the limiting amino acids in legumes are methionine and tryptophan, while in cereals the limiting amino acid is lysine. To compensate for this limitation, complementarity between these two protein sources is important. The combination of cereals and legumes is suggested as a solution to this issue. [006] The deficiency in omega-3 fatty acids in vegetarian and vegan diets can be addressed by adding flaxseed to the product, which is considered a promising functional food because it is a source of lignin, fiber, and linoleic acid. It is composed of approximately 20% protein, 30% fiber, and 40% lipids, of which 16% are omega-6 and 57% are omega-3. Flaxseed also has good bioavailability of the micronutrients copper, iron, man