WO2011064722A1 - Spiruline dans du chocolat - Google Patents

Spiruline dans du chocolat Download PDF

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Publication number
WO2011064722A1
WO2011064722A1 PCT/IB2010/055384 IB2010055384W WO2011064722A1 WO 2011064722 A1 WO2011064722 A1 WO 2011064722A1 IB 2010055384 W IB2010055384 W IB 2010055384W WO 2011064722 A1 WO2011064722 A1 WO 2011064722A1
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WO
WIPO (PCT)
Prior art keywords
blue
chocolate
spirulina
biomass
green algae
Prior art date
Application number
PCT/IB2010/055384
Other languages
English (en)
Inventor
Vytas RIMKUS
Original Assignee
Rimkus Vytas
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Rimkus Vytas filed Critical Rimkus Vytas
Publication of WO2011064722A1 publication Critical patent/WO2011064722A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/42—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G1/423—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • Fresh, air-dry and granulated mass of the blue-green alga Spirulina can be preserved in chocolate and used for food.
  • the produced preparation of the blue-green algae Spirulina and chocolate supplements the human body by many substances necessary for normal functioning.
  • the dose of the preparation for adults is 1-250 g per day.
  • the invention is attributed to the field of food preparation, in particular, healthy food with the blue-green alga Spirulina.
  • the biomass of cyanobacteria Arthrospira platensis and Arthrospira maxima is called by a common name Spirulina [8].
  • the blue-green algae Spirulina is the only living organism that has lived on Earth and remained unchanged for hundreds of millions of years. This is due to unique biochemical composition of the algae. It is a source of vitamins, minerals and amino-acids thoroughly balanced by the nature. Spirulina is rich in high biological value proteins. The protein constitutes up to 70 percent of chemical composition of Spirulina. It also contains high amounts of blue pigment phycocyanin, which is an efficient natural means fighting with cancer. This pigment is not found anywhere else in the nature. Spurulina also contains much folic acid, which is essential for haemoglobin formation.
  • Spirulina contains minerals and microelements necessary for a live organism: iron, calcium, sodium, potassium, copper, magnesium, zinc, phosphorus, selenium, vitamins, carotene, nucleic acid, enzymes, and other active singredients [5].
  • the algae Spirulina has the following unique qualities: destroys many viruses, compensates for the lack of vitamins and mineral materials, reduces the amount of fat in blood, helps to prevent atherosclerosis and coronary diseases, speeds up the healing of wounds, stimulates cell regeneration, has enzymatic effect, increases resistance in case of exposure to radiation, normalises metabolic processes, strengthens the immune system and body resistance, has antiallergic and anticancer effect, eliniinates heavy metals, toxins and radionuclides from the body, has high remedial and preventive efficiency against many disorders, increases vitality and activeness, has prebiotic effect [3, 4, 6] .
  • Cocoa powder has around 380 kcal/lOOg and chocolate— even twice as much (depending on the composition).
  • the dietician's advice to those who are counting calories is to replace the chocolate high in fat and carbohydrates by cocoa drink, to this case, chocpJa ⁇ e with Spirylina is a much healthier option.
  • chocolate can be useful.
  • the researchers of Harvard University have found that chocolate used in small amounts (three times per month) prolongs human life.
  • Antioxidants protect the cells and their genetic information from chemically active free radicals. Polyphenols perform the antioxidant function. They are found in both dark and white chocolate.
  • Theobromine is the main stimulant in chocolate similar to caffeine and some medicines: theophyline, trental. Due to its stimulating effect, theobromine is sometimes called the drug of chocolate. Theobromine also stimulates collection of certain mediators in cells and thus, improves the blood flow, urine secretion, muscle power, and activity of cerebral cortical centres. Chocolate has similar effect as caffeine to many people: increase in mental activeness and power. Psychostimulant qualities of meobromine have slight antidepressant effect, which is also strengthened by carbohydrates in chocolate (they improve the production of serotonin in the brain — the substance that lifts the mood).
  • the purpose of the prospective invention is to create healthier chocolate or more pleasant taste of Spirulina in chocolate, which would have positive effect on physiological processes in a human body, improve the activity of vital systems, and supplement daily ration by essential materials.
  • the aim can be achieved if Spirulina in chocolate used for human consumption is natural, air-dry or granulated biomass of the blue-green algae Spirulina, which in dry condition contains no less than 8.0% of blue pigment phycocyanin, and preserved in liquid or hardened chocolate.
  • the blue-green algae Spirulina is preserved in chocolate under the following ratio of components (weight, %): biomass of the blue-green algae Spirvlina 0.85— 25, and the remaining part is liquid or hardened chocolate. Prior to preservation, the biomass of the blue-green algae Spirulina is rinsed with potable water and vacuumed till the moisture is 70-75%. Vacuumed biomass of the blue-green algae Spirulina is added to liquid chocolate constantly stirring. The biomass of the blue-green algae Spirulina preserved in chocolate remains active for up to 12 months.
  • the biomass of the blue-green algae Spirulina which in dry condition contains no less than 8.0% of blue pigment phycocyaiiin, dried by active ventilation to air-dry condition with 4.5-14.0% moisture, is preserved in chocolate. Prior to preservation, the biomass of the blue-green algae Spirulina is rinsed with potable water and vacuumed till the moisture is 70-75%. Vacuumed biomass is dried at the temperature of 36-42°C. Air-dry biomass of the blue-green algae Spirulina remains active for no less than 24 months.
  • the algae is additionally preserved in chocolate under the following ratio of components (weight, %): air-dry biomass of the blue-green algae Spirulina 0.5 - 30, and the rernaining part is chocolate. Air-dry biomass of the blue-green algae Spirulina is added to chocolate constantly stirring. It is then well stirred until the mass is smooth. Air-dry biomass of the blue-green algae Spirulina in chocolate remains active for up to 24 months.
  • Granulated biomass of the blue-green algae Spirulina which in dry condition contains no less than 8.0% of blue pigment phycocyanin, dried by active ventilation to air-dry condition with 4.5-14.0% moisture, is preserved in chocolate.
  • the biomass of the blue-green algae Spirulina Prior to preservation, the biomass of the blue-green algae Spirulina is rinsed with potable water and vacuumed till the moisture is 70-75%, dried and granulated. Vacuumed biomass is dried at the temperature of 36-42°C. Air-dry and granulated biomass of the blue-green algae Spirulina remains active for no less than 24 months.
  • the algae is additionally preserved in chocolate under the following ratio of components (weight, %): air-dry biomass of the blue-green algae Spirulina 0.5— 60, and the remaining part is chocolate. Air-dry biomass of the blue-green algae Spirulina is added to chocolate constantly stirring. Air-dry granulated biomass of the blue-green algae Spirulina in chocolate remains active for
  • EropoBa E. A., ⁇ 3 ⁇ 4 H. B., 3opHH C. H., Ma3o B. K. H3y3 ⁇ 4eHHe HMMyHOMOflyjrapyroiiyix CBOHCTB ceneHco3 ⁇ 4epacan_;ero (bmcoiuiaHHHa. Bonpoc&i mrraHHH, 2006. T. 75. N. 2. C. 19-21.
  • PacnpeflejieHHe 3cceHHHan&H&ix MUKpoajieMeHTOB BO bpaKiraax OHOMaccH nnmeBOH MHKpoBOflopocjiH Spirulina platensis. BonpocH ⁇ , 2004. T. 73. N. 2, C. 28-31.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

La biomasse des algues Spirulina platensis sous forme sèche, en conserve ou en granulé peut être mélangée avec du chocolat. Le nouveau produit cru ou la nouvelle nourriture cru ainsi obtenus préservent les caractéristiques essentielles des algues spiruline. La dose de préparation peut aller jusqu'à 250 g par adulte et par jour. L'invention revendiquée a trait à la production d'aliments, en particulier à la production de produits ou de nourriture crus.
PCT/IB2010/055384 2009-11-25 2010-11-24 Spiruline dans du chocolat WO2011064722A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
LT2009092 2009-11-25
LT2009092A LT5676B (lt) 2009-11-25 2009-11-25 Spirulina šokolade

Publications (1)

Publication Number Publication Date
WO2011064722A1 true WO2011064722A1 (fr) 2011-06-03

Family

ID=42271060

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2010/055384 WO2011064722A1 (fr) 2009-11-25 2010-11-24 Spiruline dans du chocolat

Country Status (2)

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LT (1) LT5676B (fr)
WO (1) WO2011064722A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3019832A1 (fr) * 2014-04-11 2015-10-16 Capodano Marie-Gabrielle Puppo Dispositif de realisation d'un melange de spiruline a l'eau de mer en culture vivante
WO2017064373A1 (fr) * 2015-10-15 2017-04-20 Puppo Capodano Marie-Gabrielle Dispositif de realisation d'un melange de spiruline a l'eau de mer en culture vivante
WO2022129641A1 (fr) 2020-12-18 2022-06-23 Algama Procédé de préparation de pépites de chocolat contenant des microalgues

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1093884A (zh) * 1993-12-01 1994-10-26 海南海文药物研究中心 螺旋藻食品和加工工艺
EP2245942A1 (fr) * 2008-01-02 2010-11-03 Armando José Yañez Soler Composition à base de cacao et de spiruline

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1093884A (zh) * 1993-12-01 1994-10-26 海南海文药物研究中心 螺旋藻食品和加工工艺
EP2245942A1 (fr) * 2008-01-02 2010-11-03 Armando José Yañez Soler Composition à base de cacao et de spiruline

Non-Patent Citations (12)

* Cited by examiner, † Cited by third party
Title
APEA E. C.: "?MOHCK B., Ma3o B.K., pH C. H., Aeko-OeHK . . PacpeeHe 3cceHahx MPOeMeHTOB BO ?Pakx OMACC eBO MKPOBOOPOC Spirulina platensis", BOPOC TAH, vol. 73, no. 2, 2004, pages 28 - 31
ASTA LIUBINAITE, SVEIKAS MOGUS, 2000
DATABASE FSTA [Online] INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANkFURT-MAIN, DE; 2009, OLIVEIRA E G ET AL: "Characterization of thin layer drying of Spirulina platensis utilizing perpendicular air flow.", XP002630454, Database accession no. FS-2009-02-Bi0196 *
DATABASE GNPD [online] Mintel; July 2005 (2005-07-01), ANONYMOUS: "Organic Chocolate Patties", XP002630452, retrieved from www.gnpd.com Database accession no. 10226794 *
DATABASE GNPD [online] September 2008 (2008-09-01), ANONYMOUS: "Pokemon Chocolate Assortment", XP002630453, retrieved from www.gnpd.com Database accession no. 971282 *
DATABASE WPI Week 199542, Derwent World Patents Index; AN 1995-321014, XP002630451 *
EROPOBA E. A.: "?MOHC H. B., 3opH C. H., Ma3o B. K. 3yee MMYHOMOYPYIOX CBOCTB CeeHCOePae?o ?KOaHa", BO?POC ?AH, vol. 75, no. 2, 2006, pages 19 - 21
GEITLER L.: "Rabenhorst's Kryptogamenflora von Deutschland, Ostereiich nd der Scheweiz", vol. 14, 1932, ARKAD VERLAG, article "Cyanophyceae", pages: 916 - 931
HAMIDREZA R.; WERNER S.: "Great successes in the lowering of pH value in the small intestine of mono gastric animals by using natural feed additives and lowering the m-acro elements", BOKU-SYMPOSIUM, vol. 4, 2005, pages 114 - 119
JIE WANG; YIN WANG; ZHIXU WANG; LEI LI; JIAN QIN; WEIQI LAI; YING FU; PAOLO M SUTER; ROBERT M RUSSELL; MICHAEL A GRUSAK: "Vitamin A equivalence of spirulina p-carotene in Chinese adults as assessed by using a stable-isotope reference method1,2,3,4", AMERICAN JOURNAL OF CLINICAL NUTRITION, vol. 89, no. 6, 2009, pages 1776 - 1783
MA3O B. K.: "?MOHCK . B., 3OBA . C. MKPOBOPOC c?PYHa B TAH eOBKa", BOPOC TAH, 2004, pages 45 - 53
PATIL G.; CHETHANA S.; MADHUSUDHAN M. C.: "Raghavarao K. S. M. S. Fractionation and purification of the phycobiliproteins from Spirulina platensis", BIORESOURCE TECHNOLOGY, vol. 99, 2008, pages 7393 - 7396, XP022698588, DOI: doi:10.1016/j.biortech.2008.01.028

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3019832A1 (fr) * 2014-04-11 2015-10-16 Capodano Marie-Gabrielle Puppo Dispositif de realisation d'un melange de spiruline a l'eau de mer en culture vivante
WO2017064373A1 (fr) * 2015-10-15 2017-04-20 Puppo Capodano Marie-Gabrielle Dispositif de realisation d'un melange de spiruline a l'eau de mer en culture vivante
WO2022129641A1 (fr) 2020-12-18 2022-06-23 Algama Procédé de préparation de pépites de chocolat contenant des microalgues
FR3117737A1 (fr) 2020-12-18 2022-06-24 Algama Procédé de préparation de pépites de chocolat contenant des microalgues

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LT5676B (lt) 2010-08-25
LT2009092A (en) 2010-06-28

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