VEGETABLE POWDER FOR FOOD AND METHOD FOR PRODUCING IT.

Abstract

This invention falls within the technical field of food, specifically relating to a process for obtaining a food product from the pods of Prosopis laevigata, resulting in a vegetable powder. The invention allows for obtaining a liquid phase containing the biomolecules present in the Prosopis laevigata pod and establishes the necessary conditions under which spray drying must be carried out, optimally transforming the liquid phase into a vegetable powder with food-grade qualities and quality. The resulting powder can be used as an important ingredient in the production of baking and confectionery products.

Description

VEGETABLE POWDER FOR FOOD AND METHOD FOR PRODUCING IT TECHNICAL FIELD The present invention pertains to the technical field of human needs. Specifically, it pertains to the technical field of food, and more particularly to the technical field of processing plant raw materials to obtain a food product from the pods of Prosopis laevigata, comprising the plant powder of the invention. BACKGROUND The comprehensive utilization of plant-based raw materials presents an opportunity for producers and entrepreneurs in the food industry. Processing waste from production and / or processing allows for the creation of new food products with specific nutritional characteristics that benefit human health (Ayala-Zavala et al., 2011). Some plant species are considered organic waste and have few uses in industrial-scale food processing. They are mostly used in traditional Mexican cuisine and are gradually being lost from generation to generation. One reason for this is the lack of scientific information to support their comprehensive use and substantiate the nutritional benefits of potential products made from them. Mesquite pods are one such plant-based raw material, and studies have focused on grinding the pods and using them as flour in traditional products in certain communities in Mexico. The shortcomings of the method used to obtain powder or flour from the pods of the mesquite tree (Prosopis laevigata) are that it only involves crushing the pods after they have been air-dried at temperatures close to 60°C. The average particle size recorded is 200 microns. Flours of this type contain mainly sugars, protein, and fiber, and their particle size ranges from 25 to 250 microns with an irregular, tortuous, and non-spherical morphology. Furthermore, isotherms have been generated that revealed a highly hygroscopic material at high relative humidity (Reyes-López et al., 2017). However, there are processes that can be evaluated to enhance this added value by minimizing the impact on the content of functional molecules and the physical characteristics of the final product. Therefore, this invention seeks to develop processes that allow for the evaluation of the use of mesquite pods from the species P. laevigata to produce a powder obtained through spray drying. Currently, there are different types of products obtained from plant-based raw materials, primarily those derived from wheat, corn, rice, soybeans, oats, amaranth, beans, carob, and cape gooseberries, among others. The methods and equipment used are extremely varied and depend on the desired process. For example, there are ensiling processes; pretreatment, precooking, or prehydration with water and enzymes; ozone treatments; and treatments that subject the raw material to specific temperatures for defined periods. This is often followed by milling or extrusion, air classification using rotating screws, counter-rotating cylinders at varying speeds and pressures, stones, spray drying, and so on. In this regard, no invention was found whose methods for obtaining powder were similar to those presented here.The following are examples of this: The invention WO2014175718A1 comprises methods for obtaining flour from corn kernels that have been dehydrated to a moisture content of 0 to 12%. The kernels are placed in a drum dryer with an airflow system operating counter-current to the direction of drum rotation. The kernels are then ground in a conventional mill to obtain particles with a mesh size of approximately 60 mesh; or the process can be reversed to obtain the flour. Similarly, patent PCT / EP2003 / 010804 refers to the process for producing semolina or wheat flour from caryopses; where these are first hydrated with a quantity of water and conditioned for 4 to 6 hours. Once conditioned, they undergo an abrasive process and then milling. According to the invention of patent WO12142399, which employs a method for producing stabilized whole wheat flour, whole grains stabilized with a lipase inhibitor are milled directly to obtain said flour. The addition of lipase at a known concentration promotes better obtaining and separation of the grain components, which includes bran, germ, and endosperm. On the other hand, patent ES2637494T3 proposes a method for the production of pregelatinized ultrafine corn flour (particle size 0.250 mm to 0.044 mm). The process for obtaining the flour is based on steam cooking, followed by washing the corn kernels by sulfation, then milling, washing, drying, and sieving to obtain an extra-fine particle size. Similarly, patent MXPA / a / 2005 / 008306 illustrates the use of a cyclone separator and sieve to separate and collect the coarse or fine grinding fraction (841-0.250 mm mesh) depending on the purpose, thereby enabling the continuous production of partially demarked, acid-pressure precooked corn flour for arepas, tortillas, and snacks. The invention, registered internationally as WO2014175718, is for obtaining flour from corn kernels. The process for obtaining the flour states that once the corn kernels are obtained and processed, they are dehydrated and ground using a conventional mill. In an embodiment of the invention WO2019013610, the production of flour from extruded legumes and cereals is carried out; wherein the method by which the flour is obtained is carried out by the selection of the grain and sieving through several mesh belts, and the reduction of the size of the grains is carried out in a hammer mill to obtain the flour. Patent application MX2018008752 uses mesquite pods (Prosopis laevigata) as an ingredient to make a cereal-type product, with a mixture of raw materials comprising 37% mesquite pod flour and 37% oat flour (Avena sativa L), plus water, vanilla, and honey. The invention by Cortés-Rodriguez and Hernández-Sandoval (2014) proposes a powdered food composition based on the cape gooseberry fruit and components with physiological activity, seeking to optimize the production process through spray drying and considering four factors: the air outlet temperature, the revolutions per minute of the atomizing disc, and the percentage of maltodextrin in the liquid suspension formulation as an additive. Although the authors state that their invention can be used in the food industry for the production of dairy products, dressings, desserts, juice, nectars, soft drinks, purees, ice cream, and other products, unlike the invention presented in this document, their invention uses a different type of dryer and adds not only maltodextrin but also compounds such as polydextrose in the form of soluble fiber, ascorbic acid (vitamin C), folic acid, and amino acid chelated iron. Spray drying generates particulate materials by atomizing a liquid to form droplets that are then exposed to drying. Some of the liquid's constituents evaporate, leaving a low-moisture powder. This drying method promotes the preservation of nutritional value due to microencapsulation, which protects the product's functional components through the encapsulated materials. Furthermore, it increases the product's shelf life by maintaining greater stability over time (Olaya et al., 2009). However, it is necessary to consider the inlet and outlet temperatures of the drying air, the feed rate of the product being dried, the concentration of the encapsulating agent, and the conditioning of the raw material (García et al., 2004).The aforementioned transformation is convenient for the food industry and the consumer, since the powder formulation facilitates transport by reducing weight and also preserves the product against possible bacterial degradation, by drastically decreasing water activity. One of the key considerations in this latter type of drying is the elimination of the milling process for the dehydrated product. This is because the final product consists of fine particles whose particle size significantly influences some of its properties. For the most part, powders obtained through spray drying are smaller than those produced by milling. This results in a larger surface area and increased interaction between the particles and the medium, enhancing mechanical, structural, mixing, absorption, hydration, and water retention properties. Consequently, the powder's added value increases, both for direct consumption and as an alternative ingredient in product manufacturing. OBJECT OF THE INVENTION The technical problem addressed is obtaining a liquid phase containing the biomolecules present in the mesquite pod, and determining the conditions under which spray drying should be carried out to optimally transform the liquid phase into a food-grade plant powder. Therefore, the first object of protection relates to a method for obtaining food-grade plant powder from the pod of Prosopis laevigata, characterized by comprising the following steps: a) Extract the liquid phase from the pod of Prosopis laevigata by maceration, applying a pressure of 10 to 15 pounds at an internal temperature of 120°C in a ratio of 4:1 of water to pod respectively, for a preferred exposure time of 30 to 40 minutes; and filter to remove suspended solid particles; b) Spray drying by applying an encapsulating agent and maintaining constant agitation, wherein the temperature conditions of the heater controller are preferably maintained at 200 °C, the peristaltic feed pump configured to give a preferred flow of 15 ml; and the air pressure entering the equipment should preferably be 1.5 bar with a relative humidity of the fan preferably at 30%. Yet another object of protection relates to a powdered food product obtained by applying the process mentioned in the preceding claims, characterized in that it preferably contains 40 g / 100 g of sucrose, 4 g / 100 g of glucose, 7 g / 100 g of fructose and <0.01 g / 100 g of maltose. The protein content is 10 g / 100 g, fat content is 0.39 g / 100 g, reducing sugars are 59.55 g / 100 g, and dietary fiber is 5.08 g / 100 g. The objectives of the present invention referred to above, and even others not mentioned, will be evident from the description of the invention and the figures that accompany it for illustrative and non-limiting purposes, and are therefore presented below. BRIEF DESCRIPTION OF THE FIGURES Figure 1 is the schematic of the process of the invention for obtaining a liquid phase and the necessary conditions to obtain a vegetable powder with food-grade qualities and quality, by spray drying. DESCRIPTION OF THE INVENTION This invention falls within the technical field of food, specifically relating to a process for obtaining a food product from the pods of Prosopis laevigata, resulting in a plant powder. The technical problem to be solved by the present invention is obtaining a liquid phase containing the biomolecules present in the Prosopis laevigata pod; furthermore, it provides the necessary elements for determining the conditions under which spray drying should be carried out, capable of optimally transforming the liquid phase into a plant powder with food-grade qualities and quality.Thus, the solution lies in the establishment of the liquid phase extraction method by the hot maceration method generated for this invention, by which the extraction of the chemical component is achieved considering the technical steps set out in the embodiment and which does not exist in other inventions, which leads to the determination and establishment of the critical and technical points in the process, which were modified and allowed the obtaining of the food powder by spray drying.The development of the present invention is based on the selection of raw materials with optimal characteristics, their preparation, and the extraction of the liquid phase through hot maceration and hydraulic pressure. This liquid phase is then subjected to spray drying. The resulting powder undergoes physicochemical characterization, including analyses of moisture content, °Brix, solubility, soluble solids, hygroscopicity, and structural composition using scanning electron microscopy. Additionally, the content of carbohydrates, proteins, fats, fibers, and ash is analyzed in accordance with current regulations. Furthermore, specific conditions were established regarding the quantity of raw material required, the proportions of encapsulants, the exposure times and temperatures used in the process, and the pressures used in extraction and in the drying chamber.The resulting powder can be used as an important ingredient in the production of baking and confectionery products. The development of the present invention is based on the determination and establishment of the critical and technical points in the process, which were modified and allowed the obtaining of the food powder. The solution presented in this embodiment is a method for obtaining food-grade vegetable powder from the pod of Prosopis laevigata, comprising the following steps: a) Extraction of the liquid phase. This invention utilizes a selection of mesquite pods or fruit with a preferred color ranging from purple to yellow, a seed thickness preferably of 0.500 to 0.650 cm, and a firm, hard texture. The absence of contaminants or harmful fauna is an advantage of the invention, as it allows for obtaining a liquid phase with microbiological quality in accordance with the relevant Mexican standards. Advantageously, a modification is applied to the conventional hot maceration method. This modification, in this embodiment, confers the ability to obtain a greater extraction of sugars and proteins due to the preferred exposure time and the pressure and volume conditions used.The invention advantageously takes advantage of the relationship between pressure, volume, and temperature, where the liquid volume remains constant but is adsorbed by the pod and the steam circulating through it. This results in less nutrient loss and greater extraction of other nutrients, such as sugar. This is an advantage over ordinary hot maceration, where liquid is lost in less than 30 minutes and the pod's exposure is reduced, decreasing sugar extraction capacity and quality. Once prepared, the pods should preferably be fractured before being exposed to the method. This advantageously increases the contact surface area and facilitates the diffusion of liquid and steam, promoting sugar extraction in a shorter period of time. Based on the above, a 4:1 ratio is preferably applied, that is, 4 liters of water per kilogram of pod or fruit. The preferred exposure time is between 30 and 40 minutes at a pressure between 10 and 15 psi, with internal temperatures between 110°C and 120°C. Additionally, a hydraulic pressing process is preferably applied to recover all of the liquid phase containing the organic substances of interest. The resulting liquid is filtered to 500 micrometers to remove suspended solid particles. The liquid phase extracted by the aforementioned method exhibited the physical characteristics of juice, as described in the Mexican Official Standard NOM-173-SCFI2009. It also had a higher Brix content (11.59 to 12.7) and a pH between 4.73 and 4.76, unlike liquids obtained by other methods (3 to 8). This facilitates the transformation of this liquid into the solid phase in this invention. b) Spray drying. The next step involves applying a preferred dilution of maltodextrin at a concentration between 0 and 35% as the preferred encapsulating agent. Advantageously, the solution is kept under continuous agitation at between 40 and 50 °C during the spray-drying process. The heater controller temperature is preferably maintained between 195 and 210 °C, resulting in a chamber temperature between 95 and 110 °C. The peristaltic feed pump should preferably be maintained at between 5 and 10 rpm for a flow rate of 15 ml per minute. Furthermore, the air pressure entering the equipment should preferably be between 1.5 and 2 bar. The relative humidity of the fan should preferably be between 10 and 30%. These conditions prevent product adhesion in the chamber and increase process efficiency. BEST METHOD FOR CARRYING OUT THE INVENTION The examples presented are illustrative and not limiting, since a person skilled in the art will understand that there are variations that fall within the scope of protection of the present invention. Example 1. The best method described for carrying out the invention is the standardization of the critical and technical points in the process that were analyzed, tested numerous times, and modified until they reached the point where they allowed the production of food-grade vegetable powder derived from the spray drying of mesquite pod juice. The preferred form of the vegetable powder is characterized by being homogeneous in size and color. The particle size is preferably 0.125 mm to obtain better solubility at room temperature. The method considers the following process and technical data: a) Extraction of the liquid phase. The technical advantage lies in the application of the pod or fruit of the mesquite legume, *Prosopis laevigata*, which is preferably purple with yellow in its structure, ranging from 60% purple to 40% yellow. The seed is 0.640 cm thick and has a firm, hard texture. The absence of contaminants or harmful fauna is an advantage of the invention, as it allows for obtaining a liquid phase with microbiological quality that meets the relevant Mexican regulations and a higher sugar content, since enzymatic degradation caused by harmful fauna consuming the inner part of the pod is avoided.Advantageously, after a series of long-term tests, a modification to the conventional hot maceration method has been applied. This modification, in this embodiment, confers the ability to obtain greater extraction of sugars and proteins, both in terms of exposure time and pressure conditions, as well as the volume used. The invention advantageously takes advantage of the relationship between pressure, volume, and temperature, where the liquid volume remains constant but is adsorbed by the pod, and the steam circulating through it generates less nutrient loss and greater extraction of others, such as sugar. This is an advantage over ordinary hot maceration or extrusion, where liquid loss occurs in the process in less than 30 minutes and the pod's exposure is reduced, decreasing the sugar extraction capacity. The pods should preferably be fractured before exposure to the method.This increases the contact surface and facilitates the diffusion of liquid and vapor, encouraging the sugar extraction process in a shorter period of time. Based on the above, a 4:1 ratio is preferably applied, that is, 4 liters of water per kilogram of pod or fruit. The preferred exposure time is 35 minutes at a pressure between 10 and 15 psi with an internal temperature of 110 to 120 °C. These operating conditions offer a technical advantage due to the increased pressure and higher temperature achieved in a shorter time. This allows the heat to penetrate the pod quickly and more rapidly promotes the extraction of the molecules of interest through diffusion and dilution without water loss due to evaporation. At an industrial level, this advantage allows for water savings during the process, as there are no steam losses and the water remains in the container. The preferred application of hydraulic pressing allows for the recovery of the remaining liquid phase in the pod, yielding up to 90% of the sugars present, unlike conventional hot maceration alone. The resulting liquid is preferably filtered to 500 micrometers to remove solid pod particles that remain in the juice after pressing. A technical advantage of this filter size is that it retains pod particles that can clog the spray nozzle during drying. Removing these particles increases the method's efficiency and the final product recovery rate by up to 50%, while also reducing drying time for nozzle cleaning. The liquid phase extracted by the aforementioned method exhibited the physical characteristics of a juice as defined by the Mexican Official Standard NOM-173-SCFI-2009. It had a pH between 4.73 and 4.76, preferably 4.72, and a higher Brix content (°Brix) between 11.59 and 12.7, preferably 12, compared to the 10 obtained by other methods (3 to 8). The preferred Brix level facilitates the transformation of the liquid into the solid phase, as it reduces the viscosity and improves its flow through the tubing driven by the peristaltic pump. Furthermore, the preferred Brix level increases the process yield by 37%. Table I. Physicochemical characteristics of the juice obtained with different methods and the final volume of liquid phase when using a 4:1 ratio (4 liters of water and 1 kg of pod). Method pH °Brix Liquid phase yield in ml of final volume Cold water soak 5.68 3 2000 Hot water soak 5.10 4 1945 Hot mash 5.22 8 500 Hot mash using pressure (modification of the invention) 4.72 12 1200 b) Operating conditions of spray drying. The preliminary study of spray drying the obtained juice evaluated the optimal maltodextrin content among five concentrations: 0, 10, 20, 30, and 35%. The 30% concentration proved to be the most advantageous and preferential, yielding a vegetable powder with the best nutritional and physicochemical characteristics. The study also determined the preferred Brix level, pH, flow rate, fan speed and temperature, controller temperature, and drying chamber temperature. In the next step of the present invention, once the liquid phase is obtained, a maltodextrin concentration, preferably 30%, is diluted. Advantageously, the solution is kept under continuous agitation between 40 and 50 °C, preferably 45 °C, during spray drying. The heater controller temperature is maintained between 180 and 210 °C, preferably 200 °C. This allows for a chamber temperature between 80 and 110 °C, preferably 100 °C.The peristaltic feed pump should be maintained between 5 and 10 rpm, preferably 8 rpm, for a flow rate between 10 and 18 ml per minute, with 15 ml being preferable. Additionally, the air pressure entering the equipment should be between 1 and 2 bar, preferably 1.5 bar. The relative humidity of the fan should be between 10 and 40%, preferably 30%. These conditions prevent product adhesion in the chamber and increase the process yield to 37%. Example 2. Characterization of food-grade vegetable powder. For this invention, the food-grade vegetable powder undergoes physical, chemical, and rheological testing. The powder's moisture content is preferably determined using the thermobalance method, where the difference between ms (initial mass) and ma (current mass) is divided by ms multiplied by 100. In this invention, the measurement of total soluble solids (TSS) or °Brix by refractometry, according to NMX-F-103-NORMEX-2009, was considered. The °Brix values ​​are converted to the mass fraction of soluble solids in the sample, taking into account its moisture content and the amount of water added for dilution. Solubility (the rate and extent to which the components of the powder particles dissolve in water) is preferably determined by the mass fraction of dissolved solids in the hydrated sample by oven drying. Total solids (TS) are determined by dissolving 1 g of sample in 25 mL of distilled water in a constant-weight beaker, stirring to obtain a homogeneous solution. The sample is preferably placed in an oven at 60 °C for 48 h, weighed, and the TS is obtained by difference. To determine soluble solids (SS), the sample is centrifuged under refrigeration (4 °C) at 10,000 rpm for 10 min. The supernatant is vacuum filtered using 500-micrometer filters and subjected to the same drying process described for TS. The soluble solids (SS) value is divided by the total solids (TS) to obtain the solubility (SD). To perform particle size testing of the vegetable food powder, the preferred method for this invention consists of passing a sample of the product through different mesh openings and a receiving assembly of laboratory sieves. The powder is then classified according to the weight retained on each mesh. Hygroscopicity (Hi) is preferably determined by placing the sample in a glass Petri dish in an environment created by a saturated sodium sulfate solution at 25°C for 7 days in a hermetically sealed desiccator. The product's capacity to absorb moisture is determined by weighing the amount of water absorbed by the sample. The preferred method in this invention for wettability is based on the time it takes for a certain amount of sample to be completely absorbed. Advantageously, to measure swelling capacity, the ratio of the volume occupied by the hydrated sample over a specific time, in excess water, to the original weight of the sample is expressed. The structural analysis of the powder is preferably performed using scanning electron microscopy with a Jeol JSM-6510IV scanning electron microscope. The recommended method for nutritional analysis is a sugar profile analysis according to NMX-FF-110-SCFI-2008, which establishes the method for carbohydrate detection using high-performance liquid chromatography with refractive index detection.Moisture under NOM-116-SSA-1994, ash under NMX-F-607-NORMEX-2002, protein under NMX-F-608-NORMEX-2002, fat under NMX-F-615-NORMEX-2004 and fiber under NMX-F-613-NORMEX-2003. The procedures mentioned result in an advantageous technical process that allows the production of a vegetable food powder and the method for producing it with unique physical characteristics important compared to existing ones, in addition to allowing the greatest extraction of sugars, maintaining the protein content and the rheology that can be advantageously used in the production of functional food products. Applying optimal spray-drying conditions to the liquid phase of mesquite pods, obtained through a variation of hot maceration under pressure, yields a plant powder with a moisture content between 2% and 7%, preferably 5%. The powder's moisture content is preferably determined using a thermobalance, where the difference between the initial mass (ms) and the current mass (ma) is divided by ms and multiplied by 100. The powder's moisture content offers the technical advantage of reducing bacterial growth and increasing product safety. Microbiological tests for aerobic mesophiles (according to NOM-092-SSA1), total coliforms (according to NOM-113-SSA1), fecal coliforms (according to NOM-113-SSA1), and yeasts and molds (according to NOM-111-SSA1) indicated that no colony-forming units of these microorganisms were detected. Table II. Microbiological content of the vegetable food powder obtained by spray drying. Bacteria Units Result Test Method Aerobic Mesophiles CFU / g ND NOM 092 SSA1 Total Coliforms CFU / g ND NOM 113 SSA1 Fecal Coliforms CFU / g ND NOM 113 SSA1 Fungi and Yeasts CFU / g ND NOM 111 SSA1 The solubility of the plant powder (the rate and degree to which the components of the powder particles dissolve in water) is preferably determined by the mass fraction of dissolved solids in the hydrated sample by oven drying. Total solids (TS) are determined by dissolving 1 g of the sample in 25 mL of distilled water in a constant-weight beaker, stirring to obtain a homogeneous solution. Comparative studies showed a similar solubility time when compared to 30 and 50 seconds, preferably 41. The Brix degrees identified in the solution are between 0.8 and 1.2, preferably 1. The sample is preferably placed in an oven at 60 °C for 48 h, weighed, and the TS is obtained by difference. To determine the soluble solids (SS), the sample is centrifuged under refrigeration (4 °C) at 10,000 rpm for 10 min.The supernatant is vacuum filtered using 500-micrometer filters and subjected to the same drying process described for the ST. The soluble solids (SS) value is divided by the total solids (ST) value to obtain the solubility (SD). The amount of powder dissolved in the solution is between 50% and 80%, preferably 75%. Table III. Dissolution time. Sample Time in (s) °Brix Food vegetable powder (invention) 41 1 Sucrose 61 1.2 Sugar substitute 31 1.7 Pod powder obtained by milling 123 0.15 To perform particle size testing of the vegetable powder, the preferred method is to pass a sample of the product through different mesh openings and a laboratory sieve assembly. The powder is then classified according to the weight retained on each mesh. The vegetable powder of the invention, unlike powder obtained solely by milling the pod, exhibits a smaller particle size, preferably 0.125 mm, which is classified as very fine powder. The particle size of powder obtained by other methods, such as milling the pod, is classified as medium-coarse powder. The technical advantage of the vegetable powder of the invention, obtained by spray drying, is that it allows for better solubility and wettability, as well as increased homogenization when used in dough preparation.A desirable characteristic in the food industry is that, by increasing the level of integration of the powder with other liquid and solid ingredients, food products have a better texture, less breakage, increased cohesiveness, and no more lumps. The wettability of the plant powder of the invention is superior to that of powder obtained by milling; the wettability time of the powder is preferably 30 seconds, compared to 80 seconds for powder obtained by milling the pod. Table IV. particle size Sample Particle size (mm) Classification Food vegetable powder (invention) 0.125 Very fine powder Pod powder obtained by grinding 0.297 Semi-coarse The hygroscopicity (Hi) of the inverted plant powder is greater than that of the other powder obtained by milling the pod alone. This indicates that a greater quantity of sugars could be extracted from the pod using the modified hot maceration method employed in the present invention. This technical advantage allows its use in industries other than baking, where pod powder obtained by milling is used. Thus, the powder can be applied in the confectionery industry, where it would be a functional ingredient, adding not only natural sugars but also proteins and antioxidants. The moisture absorption capacity of the plant powder of the invention is 30% within the first 5 minutes at relative humidities above 40%. This technical advantage allows for defining the storage conditions for the plant powder of the invention.Preferably, material made with dark, non-porous polymers that are hermetically sealed or vacuum-sealed is used. However, another technical advantage of the plant powder of the invention is that its hygroscopic capacity can be used to produce a sweet food material with a chewy consistency, soft to the touch, and with a characteristic flavor, whose protein content is higher than that found on the market. The powder structure is preferably determined using scanning electron microscopy with a Jeol JSM6510IV scanning electron microscope. This indicates the presence of sugars such as sucrose and fructose, as well as proteins. The recommended methods for nutritional analysis are a sugar profile analysis according to NMX-FF-110-SCFI-2008, which establishes the method for carbohydrate detection using high-performance liquid chromatography with refractive index detection; moisture content according to NOM-116SSA-1994; ash content according to NMX-F-607-NORMEX-2002; protein content according to NMX-F-608-NORMEX-2002; fat content according to NMX-F-615-NORMEX-2004; and fiber content according to NMX-F-613-NORMEX-2003. The results indicate that it primarily contains 40 g / 100 g of sucrose, 4 g / 100 g of glucose, 7 g / 100 g of fructose, and <0.01 g / 100 g of maltose. The protein content is 10 g / 100 g, fat 0.39 g / 100 g, reducing sugars 59.55 g / 100 g, and dietary fiber 5.08 g / 100 g. Table V. Nutritional content of vegetable food powder. Sample Spray Powder Ground Pod Protein 10g / 100g 7.42g / 100g Fat 0.39g / 100g 12g / 100g Ash 5.22g / 100g 8.95g / 100g Carbohydrate 81.55g / 100g 59.48g / 100g Total Reducing Sugars 59.55g / 100g 65.13g / 100g Total Dietary Fiber 5.08g / 100g 1.25g / 100g Although the foregoing description was prepared taking into account the preferred embodiments of the invention, those skilled in the art should be aware that any modification of form and detail will be considered within the spirit and scope of the present invention. The terms in which this specification has been drafted should always be taken in a broad and non-restrictive sense. The materials, form, and description of the elements may be varied provided that this does not alter the essential characteristics of the model.

Claims

1. A method for obtaining food-grade vegetable powder from the pod of Prosopis laevigata, characterized in that it comprises the following steps: a) Extracting the liquid phase from the pod of Prosopis laevigata by maceration, applying a water-to-pod ratio of 4:1, at a pressure of 10 to 15 pounds at an internal temperature of 120°C for a preferred exposure time of 30 to 40 minutes; and filtering to remove suspended solid particles; b) Spray drying by applying an encapsulating agent and maintaining constant agitation, wherein the temperature conditions of the heater controller are preferably maintained at 200°C, the peristaltic feed pump is configured to provide a preferred flow rate of 15 ml; and the air pressure entering the equipment is preferably 1.5 bar with a relative humidity of the fan preferably 30%.

2. The process according to claim 1, wherein in step a) the pod fruit is selected according to the following parameters; its color being preferably purple with yellow between 60% purple and 40% yellow in its structure; and the seed thickness from 0.500 to 0.650 cm.

3. The process according to claim 1, wherein in step c) a hydraulic pressing is applied which allows the recovery of 90% of the total liquid phase fraction of the pod after exposure to the modified hot maceration method.

4. The process according to claim 1, wherein the liquid phase is filtered to 500 micrometers.

5. The process according to claim 1, wherein preferably 30% maltodextrin is diluted from the liquid phase of the mesquite pod obtained by a modification to the hot maceration method and the solution is maintained at 45 °C during the spray drying process.

6. A powdered food product obtained by applying the process mentioned in the preceding claims, characterized in that it preferably contains 40 g / 100 g of sucrose, 4 g / 100 g of glucose, 7 g / 100 g of fructose and <0.01 g / 100 g of maltose. The protein content is 10 g / 100 g, fat content is 0.39 g / 100 g, reducing sugars are 59.55 g / 100 g, and dietary fiber is 5.08 g / 100 g.

7. The powdered food product according to claim 6, characterized in that it has a preferred moisture content of 5%.

8. The powdered food product according to claim 6, characterized in that it does not register any colony-forming units with respect to aerobic mesophiles, total coliforms, fungi and yeasts.

9. The powdered food product according to claim 6, characterized in that it has a solubility time preferably of 41, wherein the Brix degrees identified in the solution are preferably 1 when dissolving 1 g in 25 ml, wherein the amount of powder dissolved in the solution is preferably 75%.

10. The powdered food product according to claim 6, characterized in that the particle size is preferably 0.125 mm 11. The powdered food product according to claim 6, characterized in that the hygroscopicity (H) referred to as the ability to absorb moisture is 30% in the first 5 minutes at relative humidities above 40%.