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BR-102024017419-A2 - Apple, rosemary and ora-pro-nóbis (Pereskia aculeata Miller) jelly

BR102024017419A2BR 102024017419 A2BR102024017419 A2BR 102024017419A2BR-102024017419-A2

Abstract

This invention relates to the formulation and production process of an apple and rosemary jam enriched with ora-pro-nóbis (Pereskia Aculeata Miller). The product's key differentiator lies in the use of fresh ora-pro-nóbis leaves in the jam's composition, an unconventional food plant that adds plant-based proteins to the product. The high mucilage content in ora-pro-nóbis leaves aids in gelation, allowing the desired jam texture to be achieved with less sugar in the formulation. The invention caters to new consumer profiles with dietary restrictions seeking alternative protein sources, such as vegans, vegetarians, and flexitarians, or those looking for products with higher nutritional quality, produced sustainably, and that promote health benefits. The processing of the invention is easily reproducible, low-cost, and does not require sophisticated equipment, making it suitable for industrial application. Also noteworthy is the contribution to job and income generation in agriculture, through the promotion of the production, marketing and consumption of unconventional food plants, low-cost ingredients with significant nutritional value.

Inventors

  • LARISSA DA FRÉ
  • TAINARA PAULA HUBNER

Assignees

  • TAINARA PAULA HUBNER

Dates

Publication Date
20260310
Application Date
20240823

Claims (9)

  1. 1. APPLE, ROSEMARY AND ORA-PRO-NÓBIS (Pereskia Aculeata Miller) JELLY, characterized by its formulation containing the following proportions and ingredients: 57.7% pre-cooked apple pulp, 36.3% crystal sugar, 5.1% rosemary infusion, 0.1% rosemary sprigs and 0.7% ora-pro-nóbis.
  2. 2. PREPARATION OF APPLE, ROSEMARY AND ORA-PRO-NÓBIS (Pereskia Aculeata Miller) JELLY, characterized by its production process corresponding to the following steps: a) raw materials; b) washing and sanitizing; c) peeling and cutting; d) pre-cooking of the pulp; e) preparation of the infusion; f) weighing; g) beating; h) mixing; i) cooking; j) bottling; k) pasteurization; l) cooling and storage.
  3. 3. APPLE, ROSEMARY AND ORA-PRO-NÓBIS (Pereskia Aculeata Miller) JELLY, according to claims 1 and 2, characterized by step “c” where the apples must be peeled manually or mechanically, the seeds removed and discarded along with the peels. The pulp must be chopped manually or mechanically into pieces of approximately 2 x 6 cm.
  4. 4. APPLE, ROSEMARY AND ORA-PRO-NÓBIS (Pereskia Aculeata Miller) JELLY, according to claims 1 and 2, characterized by step “d” the pieces of apple pulp must be placed in a pan or pot over low heat, to be pre-cooked, until softened.
  5. 5. APPLE, ROSEMARY AND ORA-PRO-NÓBIS (Pereskia Aculeata Miller) JELLY, according to claims 1 and 2, characterized by step “e”: an infusion must be prepared with 20 g of rosemary and 1250 ml of water, bringing it to a boil for 10 minutes.
  6. 6. APPLE, ROSEMARY AND ORA-PRO-NÓBIS (Pereskia Aculeata Miller) JELLY, according to claims 1 and 2, characterized by step “f” where the ingredients must be weighed in the proportions determined according to the formulation: 57.7% pre-cooked apple pulp, 36.3% granulated sugar, 5.1% rosemary infusion, 0.1% rosemary sprigs and 0.7% ora-pro-nóbis.
  7. 7. APPLE, ROSEMARY AND ORA-PRO-NÓBIS (Pereskia Aculeata Miller) JELLY, according to claims 1 and 2, characterized by step “g” where the apples should be placed in a blender and blended together with the rosemary infusion, the rosemary sprigs from the preparation of the infusion and the fresh ora-pro-nóbis leaves.
  8. 8. APPLE, ROSEMARY AND ORA-PRO-NÓBIS (Pereskia Aculeata Miller) JELLY, according to claims 1 and 2, characterized by step “h” where granulated sugar will be added to the beaten mixture and it will be cooked.
  9. 9. APPLE, ROSEMARY AND ORA-PRO-NÓBIS (Pereskia Aculeata Miller) JELLY, according to claims 1 and 2, characterized by step “i”, cooking with continuous stirring, which must be carried out in an open container such as a stainless steel pan or pot. The determination of the endpoint for obtaining the jelly occurs with the concentration of the mixture by the cooking process, until it reaches a total soluble solids content of 60° to 63° Brix, which must be determined with the aid of a benchtop refractometer.

Description

Field of invention [001] This invention relates to the processing and formulation of apple, rosemary, and ora-pro-nóbis (Pereskia Aculeata Miller) jelly. The present invention stands out in the field of industrial food technology, mainly due to the use of the ingredient ora-pro-nóbis, an unconventional food plant, which adds plant-based proteins to the product, differentiating it from similar products. The high mucilage content present in the leaves of ora-pro-nóbis aids in gelation, allowing the desired texture of the jelly to be achieved with the use of less sugar in the formulation. The invention also stands out in other ways, such as its antioxidant potential, its richness in nutrients, its significant content of vitamins and minerals, as well as various phenolic compounds, carotenoids and flavonoids, and its flavor, more pronounced in rosemary, perfect for consuming in combination with meats. The invention caters to new consumer profiles with dietary restrictions who seek alternative protein sources, such as vegans, vegetarians, and flexitarians, or those looking for products with higher nutritional quality, produced sustainably, and that promote health benefits. The invention's processing is easily reproducible, low-cost, and does not require sophisticated equipment, allowing for industrial application. Furthermore, it contributes to job and income generation in agriculture by promoting the production, marketing, and consumption of unconventional food plants—low-cost ingredients with significant nutritional value. Fundamentals of the invention [002] Ora-pro-nóbis (Pereskia sp), known worldwide as Barbados gooseberry, is a species of unconventional food plant native to South America, belonging to the Cactaceae family and the Pereskioideae subfamily (Garcia et al., 2019; Edwards; Nyffeler; Donoghue, 2005). The genus Pereskia includes 17 species, of which Pereskia aculeata Miller and Pereskia grandifolia are found in the native fauna throughout Brazil and differ from each other mainly in leaf size, spine content, and flower color, which are yellow in P. aculeata and lilac in P. grandifolia (Torres, 2021). [003] Considered an easy-to-grow and propagate plant, adaptable to different soils and climates, ora-pro-nóbis is found in various environments, mainly in home gardens (Barreira et al, 2021). In folk medicine, its leaves are used to treat inflammatory processes, iron deficiency, osteoporosis, skin wounds, kidney disorders and intestinal motility (Mendes, et al., 2024; Pinto et al., 2015). [004] The most common species of ora-pro-nóbis found in Brazil is Pereskia aculeata, which is widely used as an ingredient in savory and sweet culinary preparations, such as salads, soups, omelets, pies, juices, mousses, and liqueurs (Garcia et al., 2019). Due to its nutritional aspects, especially the high protein content found in its leaves, ora-pro-nóbis is known as "poor man's meat," and is widely consumed as a substitute for animal protein (Hoff et al., 2022). The protein fraction is composed of essential amino acids such as lysine and tryptophan, of high quality and digestibility (85%) (Egea & Pierce, 2020). [005] Regarding nutritional composition, according to Takeiti et al., (2009), ora-pro-nóbis leaves contain, on a dry basis, 23% protein, 31% carbohydrates, 14% minerals, 8% lipids and 4% soluble dietary fiber. They are considered an excellent source of Potassium, Copper and have a significant content of vitamins A, C, E, Calcium, Magnesium, Iron, Manganese and Selenium (Barreira, et al., 2021; Nogueira Silva, 2023). [006] Pereskia aculeata is rich in mucilage, a highly branched, water-soluble heteropolysaccharide that has thickening, stabilizing, gelling, and emulsifying properties, with the potential to serve as a functional food ingredient, contributing to improving the sensory properties of the foods to which it is added, as well as meeting the soluble fiber needs of the diet (Amaral et al., 2018; Lira et al., 2023). [007] Some studies present the application of Pereskia aculeata through its addition to cereal bars (Da Cruz et al., 2024), breads (Alves; Nascimento; Martins, 2021) and pasta (Sato et al., 2019), aiming at nutritional enrichment. Other authors present its addition to processed mortadella meat as an emulsifying alternative and fat substitute (Lise et al., 2021), and to ice cream, with the function of replacing emulsifiers and stabilizers, adding nutritional value, conferring differentiated sensory characteristics and contributing to product innovation (Mazon et al., 2020; Santos et al., 2022). However, to date there is no evidence in scientific studies of fruit jams produced with the addition of ora-pro-nóbis. [008] A search of the patent literature did not yield any patent describing the use of ora-pro-nóbis as an ingredient in jelly. Patent BR 102022019451-3 A2 presents the development of a beiju enriched with ora-pro-nóbis and a process for obtaining the beiju. Patent BR 102020017438-0 A2 d