Healthy snacks from the maranhão chestnut and its obtaining process

Description

1 / 13 Healthy snacks made from Brazil nuts and their production process. Field of invention

[001] The present invention relates to the development of functional snacks; that is, foods consumed in small portions, ideal for between meals or as desserts. The snacks are made from Brazil nuts (Pachira aquatica or Pachira glabra), catering to specific market niches, such as consumers with dietary restrictions to animal products, sugar, gluten and / or lactose, whether for health, religious or ideological reasons. In addition, the products are also aimed at consumers without dietary restrictions, but who are committed to a healthy and wellness-oriented diet, preferring products that value ingredients native to the Amazon and Cerrado regions of Maranhão. Fundamentals of the invention

[002] Food science and technology have the mission of developing products that meet the new lifestyles of society, promoting healthy and functional eating, even outside the home. Brazilian and international organizations recommend the development of foods that guarantee safety, quality and availability (Granato, D., Zabetakis, I., Koidis, A. Sustainability, nutrition, and scientific advances of functional foods under the new EU and global legislation initiatives, Journal of Functional Foods). Petition 870260090093, dated 02 / 09 / 2026, page 4 / 21 2 / 13 v.109, 105793, 2023), responding to the growing demand for practical and quick options, especially for consumption between meals, such as morning and afternoon snacks.

[003] Within this context, snacks have stood out as a practical and adaptable solution to the hectic pace of modern life. However, many of the snacks available on the market are still composed of ultra-processed ingredients, rich in sugars, sodium and low-quality fats (Brazil. Ministry of Health. Food Guide for the Brazilian Population Brasília: MS; 2014), lacking healthier and more functional alternatives that, in addition to providing energy, promote metabolic and physiological benefits.

[004] Functional foods, defined as those that, in addition to nourishing, have properties that reduce the risk of chronic diseases and improve overall well-being, have gained prominence in the global market (Mathias, D. Functional foods. Staying Healthy From 1 to 100. Springer Berlin Heidelberg, 2016).

[005] Chestnuts, in turn, are recognized by The World Health Organization considers them good sources of energy, rich in high-quality lipids, vitamins, minerals, and phenolic compounds that possess antioxidant activity (Taç, NG, Gokmen, V. Phenolic compounds in natural and roasted nuts and their skins: a brief review. Current Opinion in Food Science v.14, p. 103-109, 2017).

[006] In the national context, especially in the regions of In the Amazon and Cerrado regions of Maranhão, there is a great diversity of Petition 870260090093, dated 02 / 09 / 2026, page 5 / 21 3 / 13 native ingredients little explored by the food industry, such as the Maranhão nut (Pachira aquatica or Pachira glabra). This ingredient has high nutritional value and properties that make it a sustainable and innovative alternative for the development of functional snacks (Rodrigues, A., Pastore, GM A review of the nutritional composition and current applications of monguba (Pachira aquatica Aubl.) plant, v.99, 103878, 2021).

[007] The Maranhão chestnut (Pachira aquatica or Pachira glabra, which has popular names such as cocoa-of-Maranhão, beach chestnut, wild cocoa, mamorana, and munguba, comes from the Brazil nut tree, which is mainly used for urban and rural landscaping. The Brazil nut tree is found primarily in the Cerrado and Amazon regions of the states of Maranhão and Tocantins; however, its adaptability to the climate and soil has allowed its dispersal from North to South of Brazil.

[008] The state of the art describes several food compositions and processes that resemble some characteristics of the invention in dispute, but do not present characteristics identical to healthy snacks made from Brazil nuts. Patents with similar proposals to those indicated in this registration are listed below.

[009] Patent BR1020200247654A2 entitled “COMPOSITION AND PRODUCTION PROCESS OF CAROB AND CUPUAÇU BARS” of 2022, concerns the production of bars using Petition 870260090093, dated 02 / 09 / 2026, page 6 / 21 4 / 13 carob and cupuaçu in its composition, developing a product with a formulation of a natural and healthy snack.

[0010] Patent BR1020180074954A2 entitled “METHOD FOR OBTAINING COCOA BEANS FROM DRIED SEEDS AND / OR TOASTED FOR CONSUMPTION AS FOOD IN THE FORM OF NUTS "AND / OR AS DERIVED PRODUCTS" from 2019 refers to the method for obtaining cocoa beans, which is a product made from dried and / or roasted cocoa seeds, used in general food and snacks to promote health.

[0011] Patent BR1120140054282A2 entitled “PRODUCT The 2017 patent application describes the process for manufacturing a chocolate product involving the use of hydrated salt and hydrated sugar, developed through the stages of refining, conching, and tempering the chocolate mass to achieve heat resistance in the form of tablets.

[0012] Patent BR1020180138626B1 entitled “ARTICLE The 2020 "HIGH-FIBER AND ANTIOXIDANT FOOD PRODUCT" consists of fiber- and antioxidant-rich snacks in the form of cereal bars made from anthocyanin extract of the Jussara palm fruit (Euterpe edulis Martius), with oat bran in its composition.

[0013] Patent BR1020210178035A2 entitled “BREAD "ADDED WITH FLOUR FROM MONGUBA SEEDS (PACHIRA AQUATICA)" from 2023, refers to bread with added flour from the seeds of Petition 870260090093, dated 02 / 09 / 2026, page 7 / 21 5 / 13 Pachira aquatica, composed of cassava starch, potato starch, xanthan gum and psyllium, promotes health benefits and extends the product's shelf life.

[0014] Patent BR1020210156813A2 entitled “FUNCTIONAL CREAM FORMULATION CONTAINING BRAZIL NUT OIL AND PECAN CAKE, WITH COCOA, AND PROCESS FOR OBTAINING THE SAME” from 2023, presents a functional food in the form of a vegetable cream combining Brazil nut oil, pecan cake, cocoa, brown sugar and soy lecithin, intended for athletes and audiences with dietary restrictions to lactose, gluten, as well as vegans and those allergic to cow's milk protein.

[0015] The present invention presents itself as an innovative solution in the functional foods segment, by developing healthy snacks from Brazil nuts, an accessible natural resource widely distributed in various regions of Brazil. This approach not only promotes the appreciation of a native plant species of the Cerrado and Amazon regions of Maranhão, but also brings relevant nutritional, social and economic benefits, significantly differentiating itself from other existing patents.

[0016] State-of-the-art documents describe food compositions with raw materials not available in Brazil, dependent on imports, such as carob. While cocoa already has a consolidated production chain and broad commercial value, Brazil nuts are an underutilized raw material whose potential is still being explored. Petition 870260090093, dated 02 / 09 / 2026, page 8 / 21 6 / 13 exploration. Its use in innovative products will promote income generation for small farmers, especially in less industrialized regions, and foster regional economic development.

[0017] Some state-of-the-art formulations add sugars, milk, and flours, contributing to a higher calorie count and increasing the glycemic index. Healthy snacks developed from Brazil nut seeds are distinguished by being gluten-free, sugar-free, and free of animal-derived ingredients, characterizing them as functional foods highly beneficial to health. The lipid content is lower compared to cocoa beans (Izaddost et al. Oil content, major fatty acids composition, α tocopherol, β tocopherol and nut characteristics of almond at time of hervest, Agricultural and Food Sciences, 2013), promoting a reduction in calories, since fat contributes to 9 kcal in food. However, the Brazil nut has an exclusive presence of sterculic acid, a monounsaturated fatty acid that can inhibit tumor growth. In addition, it has polyunsaturated fatty acids (MUFA and PUFA) and tocopherols, which have antioxidant action (Rodrigues AP)., Pastore, GM A review of the nutritional composition and current applications of the monguba plant (Pachira aquatica Aubl.), Journal of Food Composition and Analysis, v. 99, 103878, 2021). In addition to more than twenty-one phenolic compounds found in the Maranhão nut with. Petition 870260090093, dated 02 / 09 / 2026, p. 9 / 21 7 / 13 antibacterial, anti-inflammatory, antiviral and carcinogenesis-inhibiting effects in the large intestine and liver (Wang et al. Comprehensive assessment of the chemical composition and health-promoting effects with chemometric analysis of edible oils derived from plants. Food Science and Biotechnology, v.24, 2015; Raphal, IL et al. Pachira aquatica: biological activity and chemical composition of leaves, flowers and seeds. Product Advantages

[0018] Healthy cashew nut snacks from Maranhão have the following advantages as a product to be consumed: - To provide the food market with snacks made from natural components from the Amazon and Cerrado regions of Maranhão, which offer health benefits to the consumer; - To provide products with antioxidant and anti-inflammatory properties; - To boost the local economy of the Tocantina region (Maranhão and Tocantins), as well as expand this new culture to other Brazilian regions; - To use raw materials from the Amazon and Cerrado biomes in the North and Northeast regions of Brazil in new food products; - To promote the value of products from Maranhão for the national and international market, while preserving native forests. Petition 870260090093, dated 02 / 09 / 2026, page 10 / 21 8 / 13 Description of the invention

[0019] Healthy snacks based on the chestnut Maranhão (Pachira aquatica and / or Pachira glabra); which involve Maranhão nut balls, Maranhão nut paste, Maranhão nut paste with cocoa, Maranhão nut paste with chocolate, and Maranhão nut and cocoa snacks; objects of the present invention patent, can be better understood by reporting the production process detailed below, the exposition of which does not restrict its configuration regarding its proportions and steps eventually included, nor the scope of its application.

[0020] To obtain the ingredients that will make up the healthy snacks, the steps in the common processing of the Maranhão nut are described as: a) HARVEST: carried out when the fruits are at the ripening stage and detach easily from the branches of the chestnut tree. b) OPENING: ripe fruits open on their own, releasing their seeds. c) CLEANING: the seeds are cleaned by dry cleaning or by immersion in chlorinated water followed by rinsing. d) FERMENTATION: chestnuts can be fermented by immersion in water and inoculum, in plastic boxes for a period of 12 to 72 hours. e) DRYING: to easily peel the seeds are Petition 870260090093, dated 02 / 09 / 2026, p. 11 / 21 9 / 13 dried in the sun or in an oven / dryer between 40°C and 110°C for 1 minute to 2 hours. f) SHELLING: the chestnuts are shelled using shelling equipment or manually with the aid of knives. g) ROASTING: occurs in an oven / oven or roaster at 40 to 120°C for a period of 20 minutes to 2 hours. h) GRINDING: the chestnuts are ground in a mill / processor / cutter to obtain small broken pieces or until a homogeneous cream is formed. i) OIL EXTRACTION: Oil can be obtained from the cashew nut by cold pressing. Once the oil and cake are obtained, the latter can be used as an ingredient after drying and grinding.

[0021] Based on the process described above, in the step of Grinding yields formulation I, Maranhão chestnut ball, with the following ingredients: Maranhão chestnut cream, cocoa powder, modified cassava starch, rice flour, pea protein, stevia powder, natural vanilla flavor, and water, according to the proportions shown in Table 1.

[0022] To obtain Formulation I, step “h1” is carried out where modified cassava starch, rice flour, and pea protein are mixed with water and heated over medium heat until a paste forms. The paste is then transferred to a mixer with a dough hook, and the remaining ingredients are added. All ingredients are mixed until a homogeneous dough is formed. The dough is then formed manually, in molds, or in Petition 870260090093, dated 02 / 09 / 2026, page 12 / 21 10 / 13 extruder. The balls are baked in an oven / oven at 130 to 170°C for 10 to 20 minutes. When at room temperature, they are packaged and stored in a dry, well-ventilated place. Table 1. Proportions of Formulation I of Maranhão chestnut balls Ingredients Range (%) Maranhão chestnut cream 10 to 30g Cocoa powder 6 to 20g Modified tapioca starch 10 to 20g Rice flour 10 to 20g Pea protein 5 to 10g Stevia powder 0.1 to 1g Natural vanilla flavor 0.1 to 1g Water 20 to 45g

[0023] Based on the process described above, in the step of In the GRINDING process, formulation II, the Maranhão chestnut paste, is obtained, with the following ingredients: Maranhão chestnut cream and coconut oil, according to the proportion shown in Table 2. The coconut oil can be replaced by Maranhão chestnut oil obtained in the OIL EXTRACTION step.

[0024] From the process described above, in the step of GRINDING, resulting in formulation III, the Maranhão chestnut paste with chocolate, is obtained with the following ingredients: Maranhão chestnut cream, maltitol or xylitol, cocoa nibs, cocoa butter, according to the proportion shown in Table 3.

[0025] From the process described above, in the step of Grinding yields formulation IV, the Maranhão chestnut paste. Petition 870260090093, dated 02 / 09 / 2026, p. 13 / 21 11 / 13 with cocoa, with the following ingredients: cashew nut cream, cocoa butter, maltitol or xylitol, cocoa powder, according to the proportion shown in Table 4.

[0026] To obtain Formulations II, III and IV, step h2 is carried out where the ingredients, separated by formulation, are passed through a stone mill / Melanger or Cutter to further reduce the particle size for a period of 3 to 12 hours until a smooth and uniform paste is obtained for each formulation. These are packaged and stored in a dry and well-ventilated place. Table 2. Proportions of Formulation II of Maranhão chestnut paste Ingredients Range (%) Maranhão chestnut cream 20 to 80 Coconut oil or Maranhão chestnut oil (10 to 45 grams) Table 3. Proportions of Formulation III of Maranhão chestnut paste with chocolate. Ingredients Range (%) Maranhão chestnut cream 20 to 80 Maltitol or Xylitol 10 to 30 Cocoa nibs 15 to 30 Cocoa butter 3 to 15 Table 4. Proportions of Formulation IV of chestnut paste Maranhão with cocoa Petition 870260090093, dated 02 / 09 / 2026, p. 14 / 21 12 / 13 Ingredients Range (%) Cashew cream 20 to 80 Maltitol or Xylitol 10 to 30 Cocoa powder 3 to 20 Cocoa butter 3 to 15

[0027] From the process described above, in the step of Grinding yields formulation V, the Maranhão nut and cocoa snack, with the following ingredients: cocoa nibs, maltitol, Maranhão nuts, cocoa butter, and soy or sunflower lecithin, according to the proportions shown in Table 5.

[0028] To obtain Formulation V, step h3 is carried out where the ingredients are added in a stone mill / Melanger to be incorporated for a period of 24 to 72 hours until a smooth mass of low granulometry is formed, below 20 µm. The mass obtained is crystallized in a controlled manner under agitation in a tempering machine or manually with the aid of spatulas on a marble or granite slab. The initial temperature of the mass is maintained between 39 and 50°C, under agitation, is reduced to a range of 25 to 30°C and then adjusted to 32 to 35°C with the addition of mass at a higher temperature.

[0029] Formulation V is placed in molds under refrigeration until bars, tablets or chocolates are formed. These are packaged and stored in a dry and well-ventilated place at a maximum temperature of 25°C. Table 5. Proportions of Formulation V of Maranhão chestnut and cocoa snack. Petition 870260090093, dated 02 / 09 / 2026, page 15 / 21 13 / 13 Ingredients Percentage (%) Cocoa nibs 15 to 50 Maltitol 15 to 40 Brazil nuts 15 to 40 Cocoa butter 5 to 40 Soy or sunflower lecithin 0.5 to 3 Petition 870260090093, dated 02 / 09 / 2026, p. 16 / 21

Claims

1 / 4 CLAIMS 1. Process for obtaining snacks from Maranhão nuts comprising the steps of (a) Harvesting the fruits, (b) Opening, (c) Cleaning, (d) Fermentation, (e) Drying, (f) Shelling, (g) Roasting, (h) Grinding and (i) Oil Extraction, wherein in step (a) the fruits are harvested at the ripening stage and in step (b) they open on their own releasing the seeds, then in step (c) the seeds are sanitized by dry cleaning or by immersion in chlorinated water and subsequent rinsing, after which in step (d) the nuts are fermented by immersion in water and inoculum for a period of 12 to 72 hours, in step (e) they are dried in the sun or in an oven / oven between 40°C and 110°C for 20 minutes to 2 hours, then in step (f) The chestnuts are peeled, then, in step (g), they are roasted in an oven / oven or roaster at 40 to 120°C for a period of 20 minutes to 2 hours, and then,in step (h) the chestnuts are ground in a mill / processor / cutter to obtain small broken pieces or until a homogeneous cream is formed, characterized by the fact that after step h, step h1 is carried out which consists of obtaining Formulation I, Maranhão chestnut ball, in which modified cassava starch, rice flour and pea protein are mixed with water, then heated until a gum forms, after which the Maranhão chestnut cream and other ingredients such as cocoa powder, stevia powder and natural vanilla flavoring are added to the gum, which are mixed until a homogeneous mass is formed, after which the balls are formed and baked in an oven / oven at 130 to 170°C for 10 to 20 minutes; or; The second stage (h2) will be carried out, which consists of obtaining Formulation II (Maranhão chestnut paste), Formulation III (Maranhão chestnut paste with chocolate), and Formulation IV (Maranhão chestnut paste with cocoa).where the step is the same for all three formulations, and what differs are the ingredients used, in which the ingredients go through a stone mill / Melanger or Cutter to further reduce the particle size for a period of 3 to 12 hours until a smooth and uniform paste is obtained; or; step h3 is carried out, which consists of obtaining Formulation V, a Maranhão nut and cocoa snack, in which the ingredients (cocoa nibs, maltitol, Maranhão nuts, cocoa butter and soy or sunflower lecithin) are added in a stone mill / Melanger to be incorporated for a period of 24 to 48 hours until a smooth mass of low granulometry is formed, below 20 µm; the mass obtained is crystallized in a controlled manner under agitation; the initial temperature of the mass is maintained between 39 and 50°C, under agitation, it is reduced to a range of 25 to 30°C and then adjusted to 32 to 35°C with the addition of mass at a higher temperature;Formulation V is packaged under refrigeration in molds until the formation of bars, tablets, or chocolates. Petition 870260090093, dated 02 / 09 / 2026, pages 18 / 21 3 / 4.

2. Use of Maranhão chestnut paste, obtained according to the process defined in claim 1, characterized by the fact that it is for the preparation of functional foods in the form of snacks.

3. Snacks, of the type "Maranhão chestnut ball" obtained according to the process defined in claim 1, characterized by comprising 10 to 30% Maranhão chestnut cream; 6 to 20% cocoa powder; 10 to 20% modified cassava starch; 10 to 20% rice flour; 5 to 10% pea protein; 0.1 to 1% stevia powder; 0.1 to 1% natural vanilla flavoring and 20 to 45% water.

4. Snacks, of the type "Maranhão chestnut paste" obtained according to the process defined in claim 1, characterized by comprising 20 to 80% Maranhão chestnut cream and 10 to 45% coconut oil or Maranhão chestnut oil.

5. Snacks, of the type "Maranhão chestnut paste with chocolate" obtained according to the process defined in claim 1, characterized by comprising 20 to 80% Maranhão chestnut cream; 10 to 30% maltitol or xylitol, 15 to 30% cocoa nibs, 3 to 15% cocoa butter.

6. Snacks, of the type "Maranhão chestnut and cocoa paste" obtained according to the process defined in claim 1, characterized by comprising 20 to 80% Maranhão chestnut cream; 10 to 30% maltitol or xylitol, 3 to 20% cocoa powder, 3 to 15% cocoa butter. Petition 870260090093, dated 02 / 09 / 2026, pp. 19 / 21 4 / 4 7. Snacks, of the type "Brazil nut and cocoa snack" obtained according to the process defined in claim 1, characterized by comprising 15 to 50% cocoa nibs, 15 to 40% Brazil nuts; 15 to 40% maltitol, 5 to 40% cocoa butter, 0.5 to 3% soy or sunflower lecithin. Petition 870260090093, dated 02 / 09 / 2026, pp. 20 / 21