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    • 专利摘要:
    Food formulation based on algae, bakery products, pastry and bakery that comprise it, method of obtaining and its use. The invention relates to a food formulation comprising fresh microalgae in the form of paste of the species chlorella vulgaris, in a proportion comprised between 10% and 20% with respect to the total weight of the formulation and with a degree of humidity measured at room temperature between 80% and 90%, including both limits. Likewise, an object of the invention is a method for obtaining the formulation, the use thereof as a food additive and the products obtained therefrom, preferably in the field of bakery, bakery and confectionery. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2642463A1
    申请号:ES201630626
    申请日:2016-05-13
    公开日:2017-11-16
    发明作者:Rafael JUAN FERNÁNDEZ
    申请人:Juan Y Juan Ind S L Unipersonal；Juan Y Juan Industrial SL Unipersonal；
    IPC主号:
    专利说明:

    FOOD FORMULATION BASED ON ALGAE, BAKERY, BAKERY AND PASTRY PRODUCTS THAT UNDERSTAND IT, METHOD OF OBTAINING AND ITS
    USE Technical sector of the invention This invention encompasses the field of the food industry, specifically applied to the manufacture of bakery and bakery products.
    BACKGROUND OF THE INVENTION In general terms, eating habits and sufficient contribution of all nutritional requirements largely determine the probability of suffering certain disorders and / or their recovery. From this perspective, a revolution has been generated in the food industry that has changed and will continue to change what we will eat in the future due to the appearance of foods called functional or nutraceutical foods, defined as "any food or ingredient thereof that provides a proven benefit to human health. "
    The current trend in nutrition is to emphasize the importance of daily life habits where the rational choice of food is based not only on their nutritional composition but also on their properties, some of them associated with the search for a lifestyle healthy. This makes the market more and more inclined to choose products that help health care, such as those that prevent diseases, improve the functioning of the body, prevent aging and are more natural. There is also a preference to choose products that do not require a lot of time available for other activities.
    The notion of balanced feeding is a fundamental concept, the result of various research in nutrition that relates nutrients to the development, growth and maintenance of the organism and the quality of life. In past times it was considered that a nutritionally balanced diet was the one that prevented deficiencies. Currently this concept represents the consumption of an optimal diet based on foods that promote health and reduce the risk of chronic diseases related to food. It is for this reason that there are nutritional guidelines that advise the consumption of food or food components of interest to public health, as well as avoiding excessive consumption of certain nutrients. At the beginning of the 21st century, industrialized countries face new challenges: a huge increase in the cost of health care, greater life expectancy - as we have said -, increased scientific knowledge, the emergence of new technologies and major changes in lifestyle .
    In this sense, the concept of "functional food" explicitly expresses that food and food components can have a beneficial influence on physiological functions by improving the state of well-being and health, and reducing the risk of disease. Likewise, the notion of functional food is aimed at stimulating nutrition research to support and validate the development of new foods and food components. Consequently, within the framework of this new trend, the so-called Novel Foods are defined, which are broadly defined as those foods that have not previously been consumed by the human population and that cannot be considered as obtained through a minor variant of the process by which a conventional food is obtained.
    In general, the difficulty in effectively breaking down food structures also prevents the correct extraction of vitamins, minerals, as well as essential fatty acids. It should be contemplated that the loss of function of the different muscular layers of the digestive tract affects the processes significantly, therefore it is necessary to influence other points derived from the food. But in addition to the adaptations regarding the composition and bioavailability of nutrients in certain formulas, it is also of fundamental interest to consider the organoleptic characteristics of the product, which favor chewing while improving appetite with attractive aromas and flavors. The stimulation of aromas, colors and flavors in this regard could greatly improve the correct diet, since the perception thresholds are usually increased and with it the lack of appetite for certain food groups.
    The different aspects from which new products can be developed based on the different approaches mentioned above include:
    Action on digestive difficulties (pre-hydrolyzed, addition of
    enzymes ..).
    Improvements in absorption processes (channel activators, probiotics,
    prebiotics ...).Stimulants of the digestive physical process (peristalsis ..).Control of the glycemic index (modifying the speed of digestion / absorption ofhydrates ...).Improves availability of vitamins and minerals.Organoleptic improvements of the products (adapting aromas and flavors).Product enrichment based on consumer needs.Complete diets after the assessment of the requirements.Addition of functional compounds.
    Therefore, there is a need to find new food sources that can provide basic nutrients for the human being and that allow to be a market alternative to traditional raw materials, and that offer a reformulation of food products to achieve a substantial improvement of its nutritional value, without affecting the organoleptic quality.
    Among the possible forms of action, the seaweed market represents an expanding field given its unquestionable nutritional characteristics that, increasingly, are attributed to functional properties against different pathologies derived from new ways of life (antioxidants, anti-inflammatory, immunopotentiators ...), being used as a new source of highly functional ingredients, nutrients and components of technological interest. The recent increase in studies related to the effects derived from the intake or exposure to these microorganisms has influenced the growing presence of new observable enriched products in the current market. These products are framed within different ranges that range from food supplements or lotions as well as foods themselves (energy bars, cookies, snacks ...).
    Among the algae used, the microalgae of the genus Chlorella stand out, specifically of the species Chlorella vulgaris, which is a unicellular green algae that has a high chlorophyll content. Several studies have analyzed its role as a functional product, since it is a source of proteins, lipids, vitamins, minerals, carotenoids and other pigments (Ay, 1991), and contains high ratios of essential amino acids (Borowitzka, 1988; Schubert, 1988) . In addition, it is an algae whose consumption has been considered as safe by the FDA (status GRAS). These organisms are currently used for various purposes in the food market, especially Eastern, including the manufacture of nutraceutical food supplements to meet nutrient deficiencies or deficiencies in the form of tablets, capsules or powders; its use as an ingredient in various formulations nutritionally enriching the final product, its suitability for feed, its use in aquaculture, as well as in other activities where the nutritional aspect is not the objective, as in obtaining energy. However, as is often the case with algae-based food additives and ingredients, this type of functional food is used in a lyophilized or dried form, powder or other form of presentation, which facilitates its handling (and in many cases, its intake in the form of pills or the like). But the preparation of freeze-dried or dried seaweed carries an extra energy cost that does not always make the process economically advantageous, as the inventors have found in the case of the species Chlorella vulgaris for bakery products, bakery and industrial pastry, and the content is eliminated Algae liquid that may have a potential value in the food product made from them.
    In this regard, it should be noted that much of the difficulty in conceiving the preparation of this type of nutraceutical formulations based on algae such as those of the species in question is that the final food products should not be deficient in organoleptic quality with respect to Conventional market to facilitate acceptance among consumers, but the seaweed by its nature has peculiar properties (smell, taste ...) that can completely condition the final product. For this reason, its incorporation as an ingredient may not be as obvious as it seems. That is to say, from previous experiences, a masking of some properties of the seaweed might be proposed to favor its acceptance and facilitate its introduction in the market, especially in a western society less accustomed to these products, even less when it comes to incorporating this ingredient in a conventional product such as industrial bakery; Since Chlorella has a peculiar odor (because it is an algae) compared to conventional food ingredients, it is necessary to develop the food so that this point does not have a negative effect on consumption. At the same time, said constituent microalgae of the formulation to be added should maintain as far as possible the characteristics of the food products in which it is added, such as the fermentation capacity and the gas retention capacity of the dough. prepared in bakery or pastries, while maintaining the maximum number of bioavailable nutrients. Without prejudice to the above, the microalgae should provide the micronutrients necessary to meet the objectives of their addition, but without this ingredient being harmed by the treatments to which the product is subjected to its preparation and marketing, due to everything to the cooking processes to which it is subjected. In this sense, it is known that the wall of the microalgae is substantially resistant, which could damage the availability of the substances it contains to be assimilated by the body and that provide the intended nutritional advantages.
    To solve these problems simultaneously there are no conventional methods developed in the market that allow the introduction of algae in food products as a nutritional component, reducing their current consumption to formulated parapharmacy.
    Following this line, and in view of the previous considerations on prior art in the area of healthy eating, the present invention proposes the development of food products, especially in the area of baking, based on biomass formulations of this algae but in a non-lyophilized (fresh) state that gives the food the healthy principles that Ch / orella has without altering the fundamental properties of the product to which they are incorporated. In short, the invention seeks to design and produce a range of bakery products (bakery, pastry and industrial pastry) prepared from microalgae with functional properties, and tries to introduce a raw material with functional properties in food that, by its formulation, they are not able to provide the consumer with such benefits.
    Description of the invention The present invention relates to a food formulation based on microalgae of the genus Ch / arel / a, particularly of the species Ch / arella vu / garis, specifically a food formulation comprising fresh microalgae in the form of a paste the species Chlorel / a vulgaris, in a proportion between 10% and 20% with respect to the total weight of the formulation and presenting a degree of humidity measured at room temperature between 80% and 90%, including both limits. This formulation constitutes an ingredient or food additive based on fresh algae of the species
    indicated that can be incorporated into food preparation, especially
    of bakery, pastry and industrial bakery products.
    "Fresh" microalgae should be understood as those that are grown in a liquid medium, harvested, subjected to a solid-liquid mechanical separation medium (for example, more preferably, centrifuged) to give it the pasty consistency and incorporated into the formulation in its natural state, without lyophilization or drying treatment. It would be possible to lyophilize the microalgae to prepare the formulation after harvesting the crop, although in principle it does not matter for two reasons. On the one hand, to avoid carrying out a lyophilization stage, which makes the manufacturing process more expensive, since it has been seen that fresh, fresh microalgae can be used. On the other, because the fact that fresh seaweed is present in the formulation in the form of a wet and non-lyophilized paste is an advantage, since the formulation itself will facilitate its incorporation into the food product by favoring its bound water content Among the ingredients.
    This formulation preferably contains microalgae of the species Chlarella
    Vulgaris selected from one of the following varieties or strains: Chlorella vulgaris Beijerinck (1980), deposited in 1892 in the Collection of Algae and Protozoan Crops of the United Kingdom (Culture Collection of Algae and Protozoa CCAP-), Address SAMS Research Services Ud. , Scottish Marine Institute, OBAN, Argyll PA37 1QA Scotland, United Kingdom by (Beijerinck), from Freshwater (Delf, Holland, Netherlands), having received the CCAP deposit number 211/116; Chlarella vulgaris fo. viridis (Chadat) Fatt & Navakava (1969), deposited in the Collection of Algae and Protozoa Crops of the United Kingdom (Culture Collection of Algae and Protozoa -CCAP-), Address SAMS Research Services Ud., Scottish Marine Institute, OBAN, Argyll PA37 1QA Scotland, United Kingdom by (Chodat), from Freshwater, having received the CCAP deposit number 211/12; Chlarella vulgaris Beijerinck (1890), deposited on 1946/7 in the Collection of Algae and Protozoa Crops of the United Kingdom (Culture Collection of Algae and Protozoa -CCAP-), Address SAMS Research Services Ud., Scottish Marine Institute, OBAN, Argyll PA37 1QA Scotland, United Kingdom by (von Witsch), from Freshwater; Góttingen, Germany, having received the deposit number CCAP 211/19; Chlorella vulgaris Beijerinck (1890), deposited in 1890 in the Collection of Algae and Protozoa Crops of the United Kingdom (Culture Collection of Algae and Protozoa CCAP-), Address SAMS Research Services Ud., Scottish Marine Institute, OBAN, Argyll PA37 1QA Scotland , United Kingdom by (Cassie), from Freshwater; Lake Pupuke, Auckland, New Zealand, having received the CCAP deposit number 211/52; eh / orella vu / garis fo. Tertia Foff & Novakova (1969), deposited in 1938 in the Collection of Algae and Protozoa Crops of the United Kingdom (Culture Collection of Algae and Protozoa -CCAP-), Address SAMS Research Services, Scottish Marine Institute, OBAN, Argyll PA37 1 QA Scotland, United Kingdom by (Brannon 1938), from Freshwater; Madison, Wisconsin, USA, having received the CCAP deposit number 211/110. Chlorella vulgaris Beijerinck, deposited on 05/26/2008 at the Spanish Bank of Algae, Address Muelle de Taliarte, s / n 35214-Telde, Gran Canaria (Spain), having received the deposit number BEA0753B. Collector Aitor Alonso González (05/26/2008), Isolator V. Crux Alamo (11/05/2012), Depositador A. lazaMartínez (11/10/2011).
    The preferred selection of these strains has been made based on their excellent performance in terms of their growth capacity (and therefore of formulation production after harvesting), as well as their better nutritional profile. In the most preferred case, the food formulation contains the strain Chlorella vulgaris fo. Terlia, with deposit number CCAP 211/11 D, or strain Chlorella vulgaris Beijerinck, with deposit number CCAP 211/52, although the first one is more preferable in any case due to the better yield in its cultivation, since it is from which a greater amount of microalgae is obtained.
    It was found that this formulation, understood as an additive or matrix to be incorporated into the food composition, allows thanks to its properties to obtain nutritionally complete and balanced foods and that have functional properties derived from the use of microalgae in its formulation, which will influence positively in the response of the consumer's immune system, being also attractive to the public to which they are intended. The formulation described stands out for preserving the functional properties of microalgae. Specifically, the food formulation contains from minerals, to plant proteins of high biological value, essential amino acids, polyunsaturated fatty acids omega-3 or vitamins A, B (B2, B3, B5, B6 and 812), e, E, iron and antioxidants found between the carotenoids and chlorophylls that have microalgae. This formulation or paste is thus constituted in an exceptional source of nutrients and micronutrients of high added value to be used in the food industry. It was also verified when analyzing the functional and bioavailability effects set forth in Example 4 for zebrafish fry that, despite the resistance of the algae's cell wall, a clear absorption of its components in the organism occurred, given that they obtained significant effects on the modifications of expression in metabolic pathways of the individuals. Therefore, although this wall is initially resistant, it seems that the digestion process makes it accessible, probably due to the action of different enzymes and juices that manage to degrade it, not being necessary as it was intended to carry out the lysis or degradation of the Algae cell wall that could lead to a significant change in their properties.
    As it has been said, the microalgae are in the form of a paste because, after harvesting, the culture is subjected to a solid-liquid mechanical separation process, as the centrifugation process is particularly and preferably. In this way, with 1000 liters of aqueous crop harvested from microalgae, between 7 and 10 kilograms of seaweed culture are obtained in the form of wet paste. The fact that microalgae (and, by extension, the food formulation that contains them) are presented in the form of moist paste constitutes an important advantage because it considerably reduces the cost of it and greatly facilitates its manageability, as well as its incorporation to the food product, favoring the binding of the ingredients.
    "Moisture" means the water content that microalgae comprise, measured at room temperature, and the room temperature (or in English, room temperature) must be understood as one that is between 25 ° C30 ° C. Preferably, the degree of humidity is about 83%. By "about 83%" it should be understood that the degree of humidity is preferably between 81% and 86%, and in the most preferred case still between 82% and 84%, including both limits.
    In the most preferred particular case, the food formulation consists exclusively of fresh microalgae of the species Chlorella vulgaris, that is, it is its only component
    in addition to the moisture content it presents: a paste exclusively of
    Fresh microlagas with a high degree of humidity, as indicated. In this way, the food formulation consists of fresh microalgae of the ChloreJla vulgaris species in paste form, in a proportion between 10% and 20% with respect to the total weight of the formulation and with a degree of humidity measured at room temperature between 80% and 90%, including both limits.
    In an even more particular case of the invention, the fresh microalgae contained in the food formulation are also discolored. In these cases, the culture of microalgae has been subjected (after being harvested in the form of an aqueous suspension and before forming the paste by a mechanical process of solid-liquid separation) to a
    or more stages of extraction or degradation of the pigments contained in Chlore / Ja, in some cases undesirable on the final product (or not to the extent that they are naturally contained in the microalgae), given that the coloring derived The presence of microalgae in the formulation, and therefore of the product to which they are incorporated, may represent an inconvenience in terms of consumer acceptance. It should be noted that the food formulation in the form of paste is pleasant from the organoleptic point of view without the need for discoloration; However, some consumers may want this ingredient to be recognizable in the food but without altering its organoleptic properties too much. In these cases, the particular discolored formulation offers advantages for its introduction in the market, allowing it to cover a greater variety of consumers depending on their tastes.
    Also, more preferably even the microalgae (discolored or not) of the food formulation are also deodorized. In these cases, the culture (which can also be subjected to discoloration), is also deodorized, to reduce the characteristic odor of the algae (as will be seen later, preferably by exposure to constant ozone flow under permanent agitation). As in the previous case, it has been indicated with respect to color, the natural smell of the algae may not be desirable for certain consumers (especially because they are not used to it), thus offering them the alternative of not presenting said aroma, or At least not so intensely.
    The formulation of interest, in any of its described forms, can be used
    as an additive or food ingredient, preferably for manufacturing industrial bakery, pastry and bakery products. It is thus constituted as a food matrix that gives the product to which the functional, nutritional and organoleptic properties described above are added for the type of algae in question. It can thus be concluded that another object of the present invention is the use as a food additive of the formulation comprising the fresh microalgae paste of the species ChloreJla vulgaris, in a proportion comprised between 10% -20% by weight of the total formulation and with a degree of humidity measured at room temperature between 80% and 90%, including both limits, and preferably its use in bakery, pastry and industrial bakery products.
    The present invention also relates to a method of obtaining the food formulation, which comprises subjecting an aqueous culture of fresh microalgae of the species Chlorella vulgaris to a mechanical process of solid-liquid separation to form a paste of the microalgae with a content of the same between 10% -20% by weight of the total formulation and with a humidity degree between 80% -90%. In this way, it is possible to eliminate part of the water that contains the aqueous culture in which the microalgae are contained, to the point where it allows obtaining the paste.
    In the most preferred case, the mechanical solid-liquid separation process to which the culture is subjected is a centrifugation process. Preferably, said step is carried out by means of a centrifuge, conveniently of high power. This high power centrifuge is preferably an AlfaLaval homogenizer. The time intervals used in centrifugation depend on the concentration of microalgae measured in the aqueous culture, and this varies depending on multiple factors of the cultivation process. For this, a time must be chosen during which the centrifuge absorbs the supension (which is the aqueous culture) with a certain flow rate, eliminating water and retaining the amount of microalgae of interest, after that time, depending on the concentration of the Microalgae in the suspension is increased (if it is very diluted) or reduced (if it is very concentrated) so that the moisture of the paste obtained is finally between the ranges described above. If the moisture content of the paste is lower than that specified herein, the product remains stuck to the walls of the centrifuge container and it is not possible to discharge it, so it is not recommended.
    In a practical way, discharge times ranging from 480 to 640 seconds have been tested to achieve the desired humidity. The absorption rate of the microalgae suspension is around 1 m3 / h at 9000 rpm at room temperature. For example, in proportion, about 4800 liters grown can be obtained about 1000 liters of harvested, and about 7-10 kg of them. of seaweed paste.
    In a particular embodiment of the invention, it is proposed to cultivate and harvest the microalgae that are going to be subjected to mechanical separation to form the paste, since thus the properties of the crop from which they are derived are controlled. In this way, said microalgae are grown in an aqueous suspension until they reach an acceptable concentration thereof, to proceed to harvest a part of the crop, in which the diluted algae are found. This harvest is then subjected to the mechanical separation process, preferably by centrifugation, to favor the loss of liquid and thus obtain the seaweed paste that will be used in the formulation of bakery and bakery products.
    In relation to the microalgae culture medium, the 3NBBM + V medium was preferably used, that is, a BBM base culture medium with triple nitrogen and vitamins. This medium consists mainly of sodium nitrate and potassium hydrogen phosphate as major nutrients, in addition to calcium chloride and magnesium sulfate and trace elements as minor components, vitamins and minerals, which favor the proliferation of the crop.
    Additionally, the method of obtaining the food formulation may comprise a stage of discoloration of the microalgae, given the intense green color that characterizes their cultivation. The obtaining of discolored microalgae in the fresh state (after being cultivated and harvested) to prepare the food formulations constitutes an advantageous aspect of the invention in the field of the art. Especially since it has been able to verify the viability of the discoloration in its natural state, being the microalgae in this state susceptible to morphological changes and therefore being possible to vary these properties, in contrast to the lyophilized or dried algae usually commercialized (which is the only one form of commercialization of these algae with the possibility of being used in the realization of food formulations, and that for consumption are usually obtained in the form of tablets or pills).
    Although among the options to discolor the algal culture, it is possible to choose the application of thermal stress, as well as the application of different reagents during defined times or the use of myxotrophic cultures (for example, with glycerol), none has shown such advantageous effects as the use of solvent that acts as an oxidizing agent, sodium hypochlorite being most preferred. Thus, it has been found that the algal culture can be exposed to concentrations of this compound (for example, between 200-400 ppm depending on the concentration of the cell culture), under constant stirring at room temperature for 24 hours, thus obtaining the desired discoloration. of the algae.
    The action of decolouring the algal culture can be carried out either before the mechanical separation (centrifugation) stage or after it, although it has been proven that the color loss effect of the algae occurs more advantageously and preferable before this last stage, that is, before the culture is subjected to centrifugation. Therefore, in a preferred case the culture of microalgae in suspension is subjected to a decolorization action and subsequently proceeds to the formation of the paste by centrifugation. If a solvent is used, it is convenient to carry out the removal of the supernatant or solvent residues that may exist.
    Also, preferably the method of obtaining the formulation, regardless of whether it includes a decolorization stage or not, may comprise a deodorization stage of the fresh (natural) microalgae of the formulation. In a particular embodiment, said step may consist in subjecting the suspension or culture of the microalgae to a constant flow of ozone, which allows to completely destroy the organic odors by accelerating their oxidation. Preferably, the conditions in which the algae undergo deodorization are 10001200 mg OJ L for 12-24h. However, it is not always necessary to include the deodorization stage, since it has been proven that the products in which these compounds can potentially be used can include aromas and flavors capable of masking the little smell that may remain after harvesting of the microalgae . In addition, in another particular embodiment of the method much more preferable than the previous one because it is less aggressive on the culture, the microalgae suspension or culture is subjected to freezing before centrifugation, at temperature conditions between -18 ° C and - 20 ° C for a time between 12-24 hours, so that the culture is preserved, reducing its aromatic capacity and remaining stable over time.
    Another object of the present invention consists of a food product comprising in its composition the formulation of algae based above defined, as an additive or matrix, which gives said product the organoleptic and nutritional properties intended with the algae, provided with natural form (fresh). Said product is preferably an industrial bakery, pastry and pastry product, which can be selected within the group comprised of products based on whipped dough (cupcake, sobaos, biscuits, Valencians, glories and snacks), based on puff pastry (palm trees, canes, apple pies, bows, triangles and strudel), based on fermented dough (toasted buns, croissants, pandorinos, milk bread and ensaimadas), based on dried pastries (cakes, almonds and rosegones), based on sponge cake plates ( Bulgarians, bracitos, chapelas, squares), based on special bread dough (bread, burguer bread, hot dog), as well as any type of cold pastries or fried pastries (stuffed saloons and saloons). More preferably, the food products comprising said seaweed formulation are selected from the group consisting of: muffins, croissants, Valencians, milk bread, palm, snacks and rolls in various formats, among the most important.
    The incorporation of the food formulation based on algae into the food product offers the advantages of maintaining the fundamental properties of the food and at the same time incorporating the organoleptic and nutritional properties that define the formulation of the algae. This is possible thanks to the advantages of this formulation in the form of wet paste in terms of its ability to interact and coalesce with the rest of the ingredients of the bakery, pastry and pastry product during its preparation, thanks in effect to the humidity that presents). Thus, it has been proven that the algae-based food formulation has the ability to be fermented during product preparation and maintain the ability to retain COz of the prepared dough, while providing the maximum amount of bioavailable nutrients thanks To the seaweed. The ability to ferment and retain gas is very favorable in baking because flour proteins (gluten) must be arranged in space so that they can form a three-dimensional network when the dough hydrates, so that said structure retains the CO2 bubbles that are generated during fermentation and / or during the baking process. In this way, the microalgae formulation that acts as a food additive or matrix contributes to the macromolecular framework of the dough and allows retaining the gas produced by yeasts during fermentation.
    Preferably, for these favorable conditions to be produced more advantageously, the food product contains the seaweed formulation in an amount between 0.05% and 5%, more preferably between 2% and 5% of the weight. Total product composition. This amount will depend on the type of mass used (and required) as the main matrix. Thus, when the food product is made from whipped dough, as is the case with muffins and snacks, the amount of the formulation is preferably between 2% and 4%, more preferably between 2% and 3 %. When the food product is made from fermented dough, as in the case of croissant, the amount of the formulation is preferably between 2% and 5%, more preferably between 2.5-4%. When the food product is made of special bread dough, such as burguer bread, milk bread, or Fitz-style bread, the amount of the formulation is preferably between 2.5% and 4%, being more preferably between 2.5% and 3.5%. When the food product is made from toasted bread, the amount of the formulation is preferably between 2% and 4%, more preferably between 2-3%. At all intervals contemplated here, both limits should be considered included.
    By adapting the composition of the conventional food product to the incorporation of the seaweed formulation, it has been considered preferable to add an effective amount of impeller (gasifier, yeast) to the product composition due to the great force of its components, with in order to achieve a dough whose fluffiness and honeycomb improve and meet the demands of today's market.
    Thus, the food product of interest is defined, thanks to the addition of the microalgae formulation, for containing at least 50% of its unsaturated fatty acids and at least 20% of high biological value protein, being the source
    fundamental the fresh pasta of the culture of algae Chlorella vulgaris (with a low contribution
    caloric).
    Thus, the preparation of the bakery, pastry and pastry food product comprises adding the food formulation as an additive when preparing the product dough by mixing, which may be in the most preferred cases selected from a whipped dough, a fermented dough, and a special bread dough,
    or toasted bread before baking.
    In a preferred case, in order to manufacture the food product from the formulation of interest it is preferable to add malt or caramel flour that relatively reduces or masks the green coloration thereof.
    Below are some particular and preferred embodiments of food products from the bakery, pastry and pastry industry prepared in accordance with the present invention and containing as an additive the formulation of interest: cupcake, snacks, croissant, bread Burguer, milk bread, Fitz-style bread and toast. The most particular embodiments of these cases are illustrated (but not limited to the invention) in the examples.
    Thus, more preferably, the food product comprises a base formulation
    composed of the following ingredients:
    - Flour: 16.00 -48.00%
    - Sugar: 0.70 -22.50%
    - Water: 5.00 -25.50%
    - Salt: 0.02 -1.15%
    - Food formulation: 2% -5%, preferably 2 -4%, including both limits and the percentages being by weight with respect to the final weight of the product. This base composition is shared by any of the products covered in this report.
    Additionally, in even more preferred cases, the products of interest may comprise (in addition to the above) the following ingredients, depending on the type of product in question:
    Magdalena: includes in addition to the aboveSunflower oil: 21.00-22.00%Egg white: 14.50-15.50%Egg yolk: 6.50-7.20%Sorbitol: 2.50-3.20%Tartaric acid: 0.30-0.34%Baking soda: 0.65-0.75%.Alkaline Cocoa: 2.30-2.60%Chocolate aroma: 0.12-0.18%
    As discussed above, in the case of muffins the microalgae formulation is preferably contained in a percentage by weight of the total comprised between 2% and 4%, more preferably even between 2% and 3%.
    SnacksSunflower oil: 1.80-2.10%
    Egg white: 12.00-13.50%
    Egg yolk: 9.50-11, 50%Sorbitol: 2.10-2.25%Powdered milk: 0.30-1, 20%Potassium Sorbate: 0.12-0.20%Vanillin: 0.05-0.12%Baking soda: 0.40-0.70%Pyrophosphate: 0.40-0.70%Vegetable fiber: 4.50-5.50%Integral bran: 4.50-5.50%Meliase: 0.12-0.18%Glycerol: 2.20-2.60%
    o Snack pear and yogurt:
    Yogurt powder: 0.25-0.32%Yogurt aroma: 0.15-0.25%Pear apple aroma: 0.15-0.25%Fruit preparation: 2.50-3.50%
    o Orange snack:
    Orange aroma: 0.12-0.17%Orange juice: 1.08-1.18%
    o Pumpkin snack:
    Aroma of vanilla: 0.05-0.10%Lemon Aroma: 0.05-0.10%Pumpkin powder: 0.60-0.90%
    As discussed above, in the case of snacks, the formulation is preferably contained in a percentage by weight of the total comprised between 2% and 4%, more preferably even between 2% and 3%.
    . Croissant Egg yolk: 1.80-2.20% Wheat gluten: 0.07-0.12% Whey permeate: 1.25-1, 50% Calcium propionate: 0.11-0.16% Ascorbic acid : 0.008-0.012% Enhancer: 0.11-0.16% Guar gum: 0.07-0.12% Bacterial enzymes: 0.008-0.012% Dextrose: 2.25-2.80% Maltodextrin: 1.60-1 , 90% Sunflower oil: 6.70-6.95% Pear apple aroma: 0.15-0.25% Yeast: 0.80-1.05% Milk protein: 1.70-2.04% Carboximmethylcellulose : 0.25-0.32% Ice: 2.05-2.40% Candied apple: 9.25-9.68% Emulsifier: 2.60-2.85% As previously commented, in the case Of the croissants the formulation is preferably contained in a percentage by weight of the total comprised between 2% and 5%, more preferably even between 2.5% and 4%.
    . Special bread of burguer and chía Ascorbic acid: 0.02-0.05% Liquid mother: 18.45-18.70% Wheat gluten: 1.30-1, 55% Calcium propionate: 0.08-0.15 % Enhancer1: 1.05-1, 18% Enhancer 2: 0.08-0.14% Emulsifier: 0.15-0.25% Bacterial enzymes: 0.025-0.038% Vitalbakery enzymes: 0.008-0.012% Fiber: 1.30- 1.45% Malt flour: 0.015-0.028% Olive oil: 2.05-2.20% Sodium diacetate: 0.006-0.012% Whey permeate: 2.35-2.55% Bread aroma: 0.08- 0.14% Inactive yeast: 0.08-0.14% Encapsulated sorbic acid: 0.12-0.17% Chia seeds: 8.20-8.75%
    In the case of special bread, the formulation is preferably contained in a percentage by weight of the total comprised between 2.5% and 4%, more preferably even between 2.5% and 3.5%.
    . Fitz style special bread Olive oil: 1.90-2.10% Wheat gluten: 1.00-1, 35% Xanthan gum: 0.05-0.12% Improver: 0.55-0.70% Acid ascorbic: 0.008-0.012% Calcium propionate: 0.08-0.20%
    Emulsifier: 0.18-0.30%Encapsulated sorbic acid: 0.15-0.25%Corn starch: 0.95-1.20%Fiber: 1.50-1, 85%Maltodexlrin: 0.95-1.25%
    Garlic: 0.70-0.95%
    Ice: 7.50-9.00%
    In the case of special bread, the formulation is preferably contained in a percentage by weight of the total comprised between 2.5% and 4%, more preferably even between 2.5% and 3.5%.
    . Milk bread
    Egg white: 5.40-5.80%Egg yolk: 2.35-2.55%Wheat Gluten: 0.85-1, 15%Powdered milk: 1.05-1, 35%Vanillin: 0.07-0.12%Calcium Propionate: 0.10-0.16%Ascorbic acid: 0.008-0.012%Improver: 0.85-1.15%Sunflower oil: 6.35-6.80%Milk aroma: 0.12-0.18%Aroma butter: 0.12-0.16%Beta carotene: 0.008-0.012%Yeast: 0.55-0.75%Lactic acid: 0.06-0.09%Carboxymethylcellulose: 0.22-0.28%Ice: 2.95-3.15%Fruit: 2.20-2.75%Omega 3: 3.00-3.45%
    In the case of milk bread, the formulation is preferably contained in a percentage by weight of the total comprised between 2.5% and 4%, more preferably even between 2.5% and 3.5%.
    . Toasted bread Palm oil: 5.7-5.95% Yeast: 5.25-5.52% Malt extract: 0.75-1, 05% Improver: 0.22-0.29% Ascorbic acid: 0 , 01-0.03% Cereal mix: 5.58-5.95%
    In the case of toasted bread, the formulation is preferably contained in a percentage by weight of the total comprised between 2% and 4%, more preferably even between 2% and 3%.
    Examples
    Example 1.-Nutritional characterization of the Chlorella vulgaris strains object of the present invention as the main component of the food formulation. The preferred strains with which fresh pasta is obtained, in terms of amount of protein and fatty acid distillate, were characterized nullically by conventional laboratory techniques.
    Protein determination To determine the amount of protein present in Chlorella vulgaris cells, an extraction of the cell protein was carried out by boiling the cells for 5 minutes with 1M NaOH. The extracted protein was determined using the bicinconinic acid kit
    that is. Previously, the corresponding dilution was applied to the samples so that the concentration of soda was O, 25M. The absorbance values obtained were interpolated in a straight pattern of SSA in NaOH O, 25M. The protein quantification results are shown in Table 1.
    Table 1. Amount of protein in Chlorella vulgaris cells
    aSA (500¡¡g / ml) 211/12 211/19 Protein (¡.g / ml) 31, 91 ± 0.45 34.88 ± 1.77
    211/11 B 37.40 ± 4.38
    211 / 11D 36.08 ± 1.03
    211/52 35.30 ± 2.63
    From the results it follows that all strains of Chlorella vulgaris analyzed
    they contain very similar protein values between them and are found around the
    30%
    Fatty acid profile For the determination of the fatty acid profile in Chlorella vulgaris cells, chloroform extraction of membrane lipids was carried out from a pellet of cells from each of the strains to be analyzed. The extracted fatty acids were subjected to
    A process of methanolysis, giving rise to fatty acid methyl esters, which were detected and identified by the use of a gas chromatograph coupled to a mass detector. On the one hand, cultures from flask growths were analyzed and on the other hand, cultures from fermenter growths. The results of the lipid analysis are shown in Tables 2 and 3.
    15 Table 2. Fatty acid profile in Chlorella vulgaris cells (in flask)
    211/1 1D 211/19211/52211/118211/12
    - Ac. LinoleicAc. LinoleicAc. LinoleicAc. Linoleic
    (18: 2)(18: 2)(18: 2)(18: 2)
    - AG. a-linolenicAc. to-AG. a-linolenicAc.o
    (18: 3) linolenic (18: 3)linolenic
    (18: 3)(18: 3)
    AG.6,9 octadecadiene ----
    Ac. y-linolenic (18: 3) ----
    -- Ac. Palmitic (16: 0)Ac. Palmitic (16: 0) -
    AG. 14-Methyl- AG. 14-Methyl--AG. 14-Methyl
    pentadecanoicpentadecanoic pentadecanoi
    GO
    -- AG. 7.10 hexadecanoicAG. 7.10 hexadecanoic -
    -- -AG. 7,10 elicosatrienoico -
    Table 3. Fatty acid profile in Chlorella vulgaris cells (in fermenter)
    211 / 11D 211/19 211/52 21 1/118
    Ac. Palmitic 16: 0 Ac. Palmitic16: 0 Ac. Palmitic16: 0 Ac. Palmitic16: 0
    Ac. Linoleic 18: 2 Ac. Linoleic18: 2 Ac. Linoleic18: 2 Ac. Linoleic18: 2
    Ac. Oleic (18: 1) ---
    - Ac. a-linolenic (18: 3) -Ac. a-linolenic (18: 3)
    -- Ac. v-linolenic (18: 3) -
    -- Ac. 6,9,12,15 DocosatetraenoicAc. 6,9,12,15 Docosatetraenoic
    Ac. Myristic (14: 0) ---
    - Ac. Hexadecatrienoic --
    Ac. Stearic (18: 0) -- Ac. Stearic (18: 0)
    -- Ac. 14,17 octadecadienoic -
    -- Ac.7, 10 Hexadecadienoic -
    --- Ac 9,12 Hexadecadienoic
    Ac. Eicosanoic ---
    Ac. Docosaonioco ---
    Ac. Tetracosanoic ---
    Ac.14,17 Octadecadienoic ---
    Different fatty acids were identified in the cultures of the five strains of Chforella vulgaris analyzed. Some of them are coincident for the different strains, while others are identified only in some of them, which shows the
    5 versatility of the formulation to be prepared from them. Differences are also observed between the results obtained from flask or fermentor cultures for the same strain. Given the size of the peaks observed in the chromatograms, it is possible that only the major fatty acids in each sample have been identified.
    10 It can be concluded that the determined protein content was similar for all of them, while the fatty acid composition is dependent on the growth conditions of the crop and the strain considered.
    15 Example 2.-Study of the effect of the addition of / to food formulation object of / to invention in flour for bakery products pastry and industrial pastry. A commonly used flour was added in preparation of bakery, pastry and pastry products with a specific amount of 0.7% of several of the strains of
    Chlorella vulgaris chosen as preferred: 211/19, 211/52 and 211/11 D). These flours
    were compared with a millstone of the flour without adding and in terms of:-Quantity of protein-Quantity of fat
    5 -Amino acid profile-Profile Acid Profile- Amount of DHA (docosahexaenoic).
    The results of protein quantity and amino acid profile of the flour added 10 with the three strains of eh / arella vulgaris are shown in Table 4. Also, the results of fat quantity and fatty acid profile are shown in Table 5. .
    Based on the results, small differences are observed regarding the amino acid profile of the three strains analyzed, between them and with respect to the control flour, 15 which may be due in part to the low concentration of the strain. However, these small differences are very interesting in the case of the fatty acid profile. On the one hand, we observe that cis-linolenic acid (omega-3) is increased in flour added with the different strains of ChloreJla vulgaris, the effect being greater in the case of strain 211/11 D. On the other hand, the Docosahexaenoic acid (omega-3) is not
    20 detected in the flour, but in the flour added with the different strains of C. vulgaris. Finally, cystine acid is increased by the addition of any of the three study strains in the flour. These results suggested that the different strains of Chlorella vulgaris analyzed have great potential in terms of their content in omega-3 polyunsaturated fatty acids.
    25 Table 4. Protein amount and amino acid profile of flour and flour added with three of the selected Chlorella vulgaris strains
    Analysis FlourFlour + 211119 10.7%)Flour + 211 / 11D 10.7%)Flour + 21115210.7%)
    Totall protein (g / 1 OOg) 113011, 6911, 7211, 76
    Leucine *%) 0.820.840.800.84
    Isoleucine * (%) 3.340.320.300.32
    Lysine * (%) 0.220.230.230.23
    Methionine * (%) 0.150.130.170.14
    Phenylalanine * (%) 0.630.680.660.69
    Threonine * (%) 0.350.360.340.37
    Tryptophan * (%) 0.09<0.05<0.05<0.05
    Valine * (%) 0.490.420.410.43
    Histidine (%) 0.260.210.210.20
    Glycine% 0.450.460.470.46
    Glutamic Ac (%) 4.364.434.394.38
    Hydroxyproline (%) <0.05<0.05<0.050.09
    Proline (%) 1.630.611.571.58
    To the girl (% 0.380.390.390.39
    Arginine% 0.440.450.440.44
    Tyrosine% 0.270.200.200.19
    Cystine% 0.260.360.410.36
    Serina% 0.670.620.620.63
    Ac. Aspartic%) 0.570.490.510.50 (•) Essential amlnoacldos
    Table 5. Amount of fat and fatty acid profile of flour and flour added with three of the selected Chlorella vulgaris strains
    Analysis StructureFlourFlour + 211/19 (0.7%)Flour + 211 / 11D (0.7%)Flour + 211/52 (0.7%)
    Total Fat / 100g) 1.601.761.531.68
    Caprylic acid (%) C8: 00.000.000.000.00
    Capric acid (%) C10: 00.000.000.000.00
    Lauric acid (%) C12: 00.000.000.000.00
    Myristic acid ( %C14: 00.270.060.100.09
    Palmitic acid %C16: 016.9316.2216.3316.34
    Palmitoleic acid %)C16: 10.000.170.170.15
    Stearic acid (% C18: 00.821.011.061.46
    Trans-oleic acid %)C18: 10.000.000.000.00
    Cis-oleic acid% C18: 114.3312.8212.5712.77
    Cis-linoleic acid %)C18: 263.4562.2362.3061, 94
    Trans-linoleic acid (%) C18: 20.000.090.090.07
    Cis-linolenic acid (%) C18: 33.714.885.634.76
    Trans-linolenic acid (%) C18: 30.000.000.000.00
    Arachidonic acid (%) C20: 40.000.000.000.00
    Docosahexaenoic acid DHA (%) C22: 60.000.290.310.25
    Trans solid acids (%) 0.000.090.090.07
    In conclusion, the results of the comparison between a normal flour and the same flour added with the different strains at 0.7% in the laboratory suggested that the amino acid profile does not vary significantly between them, and that the different strains of Chforella vulgaris analyzed have a great potential in terms of its fatty acid content 10 omega-3 polyunsaturated.
    Example 3.-Preparation of food products type of the bakery industry.
    the pastries and pastry from the formulation of the invention.3.1.-Adding the whipped-type dough formulation for the preparation of muffins
    A whipped muffin dough was prepared by conventional methods,
    5 incorporating into the process as an additive or matrix the formulation object of interest, with strain 211/11 D and 211/52 with a humidity degree of approximately 83%. Conveniently heavy ingredients were introduced into the mixer manually or automatically depending on the raw material considered. The stirring process was about 3 minutes at room temperature. Once the pasta presented a state
    10 homogeneously, the dosing stage was carried out in which the amount agreed in advance was deposited in different individual capsules that were conducted through the oven during the appropriate time to allow the dough to be driven and then cooked, to maintain the rest for the necessary time in the cooling stage.
    To adjust the mixture in such a way that the fundamental properties of the typical mass of this type of products were maintained, the amount of impeller (tartaric acid and sodium bicarbonate) and flour was slightly increased to prevent caking, and the content was decreased in grease to adjust texture and fluffiness,
    20 reaching the compositions of the table.
    Table 6. Composition in% by weight of the total dough of muffins prepared from whipped dough containing the seaweed formulation object of the invention
    Ingredients Type 1 cupcake
    Flour 25.22%
    Sugar 22.39%
    Sunflower oil 21, 47%
    Egg white 15.08%
    Yolk 7.08%
    Sorbitol 3.06%
    Tartaric acid 0.36%
    Sodium bicarbonate 0.69%
    Salt 0.05%
    Alkaline cocoa 2.42%
    Chocolate aroma 0.14%
    Algae formulation (humidity 83%) 2.06% 3.2. -Adding the whipped-type mass formulation for snack preparation
    (pear and yogurt, orange or pumpkin) A whipped dough was prepared by conventional methods, incorporating in the process as an additive or matrix the formulation object of interest, with strain 211/11 D AND the
    5 211/52 with a humidity degree of approximately 83%. Conveniently heavy ingredients were introduced into the mixer manually or automatically depending on the raw material considered. The stirring process was about 3 minutes at room temperature. Once the paste presented a homogeneous state, the dosing stage was carried out in which the amount agreed in advance was
    10 deposited in individual molds that were conducted through the oven for the appropriate time to allow the dough to be driven and subsequently cooked, to maintain rest for the time necessary in the cooling stage. Subsequently, the cutting and packaging stage is carried out.
    Table 7. Composition in% by weight of the total mass of sandwiches prepared from whipped dough containing the seaweed formulation object of the invention 3.3.-Addition of the fermented type mass formulation for the preparation of croissants
    Ingredients Pear and YogurtOrangepumpkin
    Flour 17.75%18.27%18.17%
    Sugar 19.23%19.79%19.69%
    Sunflower oil 1.97%2.03%2.02%
    Soy oil 12.33%12.68%12.62%
    Egg white 12.33%12.68%12.62%
    Yolk 9.86%11.16%11.11%
    Sorbitol 2.12%2.18%2.17%
    Water 4.44%5.07%5.05%
    Milk powder 0.49%0.66%1.16%
    Salt 0.02%0.02%0.02%
    Potassium sorbate 0.17%0.15%0.17%
    Vanillin 0.09%-0.08%
    Sodium bicarbonate 0.47%0.53%0.63%
    Pyrophosphate 0.47%0.53%0.53%
    Vegetable fiber 4.93%5.07%5.05%
    Integral Bran 4.93%5.07%5.05%
    Meliose 0.17%-0.15%
    Glycerol 2.37%2.44%2.42%
    Yogurt powder 0.29%--
    Formulation of (humidity 83%) algae2.22%2.30%2.23%
    Aroma Yogurt 0.21%--
    Pear apple aroma 0.20%--
    Fruit preparation 2.96%--
    Orange aroma -0.15%-
    Orange juice -1.12%-
    Vanilla aroma --0.08%
    Lemon scent --0.08%
    Pumpkin powder --0.76%
    A fermented mass of croissants was prepared by conventional methods,
    5 incorporating into the process as an additive or matrix the formulation object of interest, with strain 211/11 D and 211/52 and a humidity degree of approximately 83%. Once the different ingredients that were to be part of the food matrix were kneaded, the product was allowed to stand so that the bacteria and yeasts can carry out the fermentation process (time of 3h and 30 min). Subsequently, the
    10 cooking stage during which the inactivation of the microorganisms occurred and the completion of the product that, after cooling, was ready to be packaged.
    In this case, the amount of the formulation based on algae was increased to avoid in this case a slight dye coloring, in turn reducing the amount of flour
    15 given an increase in the caking of the dough. Also, to improve fermentation, the yeast content had to be incrmented. The final product shows improved organoleptic conditions, with low algae odor and pleasant taste. The texture is very similar to that of an original croissant.
    Table 8. Composition in% by weight of the total mass of croissants prepared from fermented dough containing the seaweed formulation object of the invention
    Ingredients Croissant
    Flour 48.60%
    Sugar 5.48%
    Yolk 2.05%
    Water 15.06%
    Wheat gluten 0.09%
    Serum permeate 1.37%
    Calcium propionate 0.14%
    Ascorbic acid 0.01%
    Booster 0.14%
    Guar gum 0.09%
    Bacterial enzymes 0.01%
    Dextrose 2.51%
    Maltodextrin 1.83%
    Sunflower oil 6.84%
    Salt 0.46%
    Pear apple aroma 0.23%
    Algae formulation (humidity 83%) 0.46%
    Yeast 0.91%
    Milk protein 1.83%
    Carboxymethyl cellulose 0.29%
    Ice 2.28%
    Candied apple 9.58%
    Emulsifier 2.74%
    3.4.-Addition of the special mass formulation for the preparation of burguer and chia bread
    A special dough of burguer bread and bread was prepared by conventional methods
    5 chia, incorporating in the process as an additive or matrix the formulation object of interest, with the strain 211/11 D and 211/52 and a degree of humidity of approximately 83%. After the homogenization of the dough and kneading of all the ingredients, the division into individual units and their bowling was carried out to be introduced into the mold. After approximately 3h in the fermentation tower, the product was baked and cooled
    10 as the final stage.
    Based on the conventional formulation used, the amount of yeast was slightly increased and the flour content was readjusted to soften the dough and not remain so strong, reducing in turn the water supply and thus being able to increase the content of the seaweed formulation In a variant, tomato powder was incorporated as a new ingredient, to test possible combinations of colors that could be used. The product described in the table in its two variants showed an ideal taste and texture conditions, attractive to the eye, with a honeycomb similar to conventional special bread. This fact demonstrates that the incorporation of the seaweed formulation does not
    20 affects the gas retention capacity of wheat flour.
    Table 9. Composition in% by weight of total burguer and chia bread dough prepared from special dough containing the seaweed formulation object of the invention
    Ingredients Burguer and chia bread
    Flour 32.74%
    Sugar 5.17%
    Water 19.53%
    Ascorbic acid 0.03%
    Liquid mother 18.96%
    Wheat gluten 1.44%
    Propion ato calcium 0.11%
    Majorant 1 1.15%
    Enhancer 2 0.11%
    Emulsifier 0.20%
    Bacterial enzymes 0.03%
    Vitalbakery Enzyme 0.01%
    Vegetable fiber 1.38%
    Malt flour 0.02%
    Olive oil 2.14%
    Salt 0.56%
    Sodium diacetate 0.01%
    Serum permeate 2.48%
    Aroma bread 0.11%
    Algae formulation (humidity 90%) 2.54%
    Inactive yeast 0.11%
    Encapsulated sorbic acid 0.14%
    Hercules yeast 2.26%
    Chia seeds 8.47%
    5 3.5.-Adding the formulation in special breads in the Fitz style A special bread dough was prepared by conventional methods, incorporating in the process as an additive or matrix the formulation object of interest, with strain 211/11 DY 211/52 Y a humidity degree of approximately 83%. After homogenization of the dough and kneading of all the ingredients, the dough is smoothed and allowed to ferment
    10 for about 3h and 10min. After this time, the product was baked, cut, cooled and packaged as the final stage.
    Table 10. Composition in% by weight of the total Fitz-style bread prepared from dough containing the seaweed formulation object of the invention 3.6.-Adding the formulation in special breads such as milk bread
    Ingredients Fitz
    Flour 1 7.42%
    Flour 2 34.04%
    Sugar 5.81%
    Olive oil 2.03%
    Salt 0.90%
    Water 22.59%
    Wheat gluten 1.10%
    Xanthan gum 0.08%
    Booster 0.65%
    Ascorbic acid 0.01%
    Calcium propionate 0.15%
    Emulsifier 0.24%
    Encapsulated sorbic acid 0.18%
    Cornstarch 1.10%
    Fiber 1.77%
    Maltodextrin 1.10%
    Garlic 0.81%
    Algae Formulation (humidity 83%) 2.82%
    Ice 8.07%
    A special dough of milk bread was prepared by conventional methods, incorporating in the process as an additive or matrix the formulation object of interest, with the
    5 strain 211/11 D and 211/52 And a humidity degree of approximately 83%. After homogenization of the dough, kneading and rolling, the product is formed. After the subsequent positioning on the plates, the fermentation is carried out followed by the final baking.
    10 Table 11. Composition in% by weight of the total milk bread prepared from dough containing the seaweed formulation object of the invention
    Ingredients Milk bread
    Flour 48.57%
    Sugar 6.51%
    Egg white 5.64%
    Yolk 2.43%
    Water 15.87%
    Gluten 1.00%
    Milk powder 1.22%
    Vanillin 0.09%
    Calcium propionate 0.14%
    Ascorbic acid 0.01%
    Booster 1.00%
    Sunflower oil 6.51%
    Salt 0.57%
    Milk aroma 0.14%
    Aroma butter 0.14%
    Beta carotene 0.01%
    Yeast 0.60%
    Lactic acid 0.08%
    Carboxymethyl cellulose 0.24%
    Ice 3.04%
    Algae Formulation (humidity 83%) 2.82%
    fruit 2.47%
    Omega 3 3.25%
    3.7.-Adding the toast formulation
    A bread dough was prepared by conventional methods, incorporating in the process as additive or matrix the formulation object of interest, with strain 211/11 D Y
    5 211/52 And a humidity degree of approximately 83%. After the homogenization of the dough, the kneading and the winding, the product is formed. After the necessary fermentation, a first baking is carried out, after which the product is filtered to be finally roasted.
    10 Table 12. Composition in% by weight of the total toasted bread prepared from dough containing the seaweed formulation object of the invention
    Ingredients Toasted bread
    Flour 1 39.50%
    Flour 2 13.16%
    Palm oil 5.80%
    Water 25.14%
    Yeast 5.48%
    Malt extract 0.91%
    Sugar 0.78%
    Salt 0.91%
    Booster 0.26%
    Algae Formulation (humidity 83%) 2.29%
    Ascorbic acid 0.02%
    Cereal mix 5.71%
    Example 4.-Study of the functional properties of the food formulation object of the invention in human fibroblasts and fry of zebrafish Ca systemic level).
    Regarding the functional properties of the microalgae-based formulation object of the present invention, studies of said functionality were carried out on different systems, such as human fibroblasts and zebrafish fry (at systemic level), in order to determine signaling pathways and genes regulated by microalgae treatment.
    After the tests, the analysis of differential gene expression showed that the formulation object of interest seen as a dietary supplement of microalgae in the diet can benefit numerous metabolic pathways. Mainly, due to its medical relevance, the induction of insulin synthesis pathways, melanogenesis, DNA repair, starch and sugar metabolism, retinol metabolism, arachidonic acid metabolism, glycolysis are highlighted on a systemic level. / glycogenesis, apoptosis and energy metabolism. The first route analysis focused mainly on the insulin route, the control of sugar metabolism (Glucose), given the nature of the food products covered by the present invention. The data indicated that the insulin route was overactivated, so that the consumption of the formulation reduced the level of blood glucose.
    On the other hand, the study of the effects of the treatment of human fibroblasts with microalgae extract showed an activation of rollers related to cell survival, which showed its anti-aging properties. However, the most relevant property of those detected in this study was the strong activation of routes related to the immune system of fibroblasts. It must be borne in mind that fibroblasts are not the cells that normally act at an immunological level, which is why it is remarkable that the activation of these genes is so strong.
    One of the main conclusions that can be drawn from these tests is that, in view of the physiological effects determined in vivo, there is bioavailability of the components of the ChroleJla vulgaris algae when ingested as part of the food formulation object of the present invention.
    权利要求:
    Claims (17)
    [1]
    one. A food formulation characterized in that it comprises fresh microalgae in the form of paste of the species Chlorella vulgaris, in a proportion comprised between 10% and 20% with respect to the total weight of the formulation and having a degree of humidity measured at room temperature comprised between 80% and 90%, including both limits.
    [2]
    2. The food formulation according to claim 1, wherein the microalgae of the species Chlorella vulgaris are selected from one of the strains of the group consisting of: ChloreJla vulgaris fa. viridis with deposit number CCAP 211/12, Chlorella vulgaris Beijerinck with deposit number CCAP 211/19, Chlorella vulgaris Beijerinck with deposit number CCAP 211/11 B, ChlorelJa vulgaris fo. Tertia with deposit number CCAP 211/110, and Chlorella vulgaris Beijerinck with deposit number CCAP 211/52.
    [3]
    3. The food formulation according to any one of claims 1 or 2, wherein the degree of humidity at room temperature is between 81% and 86%, including both limits.
    [4]
    Four. The food formulation according to any one of claims 1 to 3, consisting of a paste of fresh microalgae of the species ChlorelJa vulgaris in a proportion comprised between 10% and 20% with respect to the total weight of the formulation and with a degree of humidity at ambient temperature between 80% and 90%, including both limits.
    [5]
    5. The food formulation according to any one of claims 1 to 4, wherein the fresh microalgae are discolored and deodorized.
    [6]
    6. A method of obtaining the food formulation described in any one of claims 1 to 5, characterized in that it comprises subjecting an aqueous culture of the fresh microalgae of the species ChlorelJa vulgaris to solid mechanical liquid separation to form a paste of the microalgae with a content of them comprised between 10% -20% by weight of the total formulation and with a degree of humidity comprised between 80% -90%, including both limits.
    [7]
    7. The method according to the preceding claim, wherein the solid mechanical separation
    Liquid is done by centrifugation.
    [8]
    8. The method according to any one of claims 6 or 7, which comprises cultivating and harvesting the microalgae that are subjected to mechanical separation to form the paste.
    [9]
    9. The method according to any one of claims 6 to 8, which comprises decolorizing and / or deodorizing the microalgae.
    [10]
    10. The method according to the preceding claim, wherein the deodorization is carried out by freezing the culture before being subjected to solid-liquid mechanical separation, at a temperature between -18 ° C and -20 ° C for a time between 12-24 hours, including both limits.
    [11 ]
    eleven . A food product characterized in that it comprises in its composition the formulation described in any one of claims 1 to 5.
    [12]
    12. The food product of the preceding claim, which is selected from the group consisting of bakery products, bakery products and pastry products.
    [13]
    13. The food product according to any one of claims 11 or 12, which comprises the formulation in a percentage comprised between 0.05% and 5% by weight of the total product composition.
    [14]
    14. The food product according to any one of claims 12 or 13, which is selected from the group consisting of products based on whipped dough, based on puff pastry, based on fermented dough, based on dry pastes, based on sponge cake and based in special bread dough and fried pastries.
    [15]
    fifteen. The food product according to the preceding claim, wherein the products based on whipped dough are selected from the group consisting of cupcake, sobao, biscuit, Valencian, glory and snack; Products based on puff pastry are selected from the group consisting of palm, cane, apple pie,
    loop, triangle and strudel; products based on fermented dough are selected from the group consisting of toasted bagel, croissant, pandorino, milk bread and ensaimada; products based on dried pasta are selected from the group consisting of cake, almond and rosegón; the products based on sponge cake are selected from the group consisting of Bulgarian, bracito, chapela and squares; products based on special bread dough are selected from the group consisting of bread, burguer and hot dog; and fried pastries are selected from the group consisting of saloon and saloon and stuffed saloon.
    [16]
    16. The food product according to any one of claims 14 or 15, wherein when said food product contains a whipped dough base, the amount of the formulation is between 2% and 4%, including both limits; when the food product contains a fermented dough base, the amount of the formulation is between 2% and 5%, including both limits; when the food product contains a toasted bread base, the amount of the formulation is between 2% and 4%, including both limits; and when the food product contains a special bread dough base, the amount of the formulation is between 2.5% and 4% including both limits.
    [17]
    17. Use of the food formulation described in any one of claims 1 to 5 as a food additive.
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    同族专利:
    公开号 | 公开日
    EP3243520B1|2020-06-10|
    ES2642463B1|2018-08-06|
    EP3243520A1|2017-11-15|
    ES2805231T3|2021-02-11|
    PT3243520T|2020-07-13|
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    US20100297296A1|2008-10-14|2010-11-25|Solazyme, Inc.|Healthier Baked Goods Containing Microalgae|
    ES2378102A1|2010-09-09|2012-04-09|Alejandro Alberto Instituto Tecnologico De Canarias, S.A|Method of preparation of a untable product based on microaloges and product obtained by such method |
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    RU2550954C2|2013-03-22|2015-05-20|Михаил Владиславович Куницын|Method of human immunomodulation|FR3101522A1|2019-10-04|2021-04-09|La Belle Ondulée|PROCESS FOR TRANSFORMATION OF CONCENTRATED BIOMASS WITH A VIEW TO OBTAINING A FOOD PREPARATION.|
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    ES201630626A|ES2642463B1|2016-05-13|2016-05-13|FOOD FORMULATION BASED ON ALGAE, BAKERY, BAKERY AND PASTRY PRODUCTS THAT UNDERSTAND IT, METHOD OF OBTAINING AND USE|ES201630626A| ES2642463B1|2016-05-13|2016-05-13|FOOD FORMULATION BASED ON ALGAE, BAKERY, BAKERY AND PASTRY PRODUCTS THAT UNDERSTAND IT, METHOD OF OBTAINING AND USE|
    ES16203662T| ES2805231T3|2016-05-13|2016-12-13|Food formulation based on algae, bakery products, pastries and pastries that comprise it, method of obtaining it and its use|
    EP16203662.8A| EP3243520B1|2016-05-13|2016-12-13|Algae-based food formulation, bread-making, bakery and confectionery products containing it, method for obtaining thereof and its use|
    PT162036628T| PT3243520T|2016-05-13|2016-12-13|Algae-based food formulation, bread-making, bakery and confectionery products containing it, method for obtaining thereof and its use|
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