Method for obtaining ready-to-drink beverage-type food composition based on acai seeds and ready-to-drink beverage-type food composition based on acai seeds

Abstract

The present invention relates to a ready-to-drink beverage-type composition, obtained by infusing the powder obtained from the acai seeds in water and adding syrups or natural extracts and sweetening agents. To obtain the powder, the acai seeds are previously processed and undergo a step of neutralising the tannins present in the seed, which can take place either by means of bed fermentation or by inactivating the ethylene by soaking the seeds in a hydroalcoholic solution, therefore without the use of chemical components, and then roasted to a medium roast, in accordance with the classification of the Brazilian Coffee Industry Association (ABIC) standard of recommended quality and best practice in the production of roasted coffee beans and roasted and ground coffee. The ready-to-drink tea available is a healthy beverage, rich in antioxidants, nutrients and fibre, representing a sustainable alternative for the use of the acai seeds.

Description

[0001]

[0001] This invention patent application concerns “PROCESS FOR OBTAINING A READY-TO-DRINK FOOD COMPOSITION TYPE BASED ON AÇAÍ SEEDS AND READY-TO-DRINK FOOD COMPOSITION TYPE BASED ON AÇAÍ SEEDS”, which refers to obtaining a ready-to-drink beverage composition, obtained from the infusion in water of the powder obtained from the açaí seed, previously processed and roasted, in dark roast, according to the classification of the Recommended Quality Standard and Good Manufacturing Practices for Roasted Coffee Beans and Roasted and Ground Coffee – ABIC, added with syrups or natural extracts and sweetening agents. FIELD OF APPLICATION

[0002] The present invention belongs to the human needs section, to the field of food products, more specifically to the field of teas and their preparations; as it refers to a ready-to-drink beverage composition, obtained from the infusion in water of powder obtained from the açaí seed, previously processed and roasted, added with syrups or natural extracts and sweetening agents. CONVICTION

[0003] Açaí, as well as its derivatives, has become increasingly popular. This Brazilian fruit appeals to consumers for its versatility, flavor, and diverse properties, such as: helping to combat aging; reducing cancer risk; a high concentration of antioxidants, particularly anthocyanins, responsible for the fruit's purple color; improving intestinal transit, contributing to weight loss; helping to control cholesterol and blood pressure, due to its high fiber content and substances that help prevent atherosclerosis (hardening of blood vessels), controlling high blood pressure, and improving blood circulation; providing energy, aiding muscle recovery, replenishing energy, gaining lean mass, and increasing satiety; helping to strengthen the immune system, açaí contains a substance called arabinogalactan, which stimulates the action of the body's defense cells;ability to help with the damaging action of free radicals and prevent degenerative diseases, due to the action of its antioxidants, which combat oxidative stress produced by free radicals and reduce the accumulation of beta-amyloid protein; and, due to its high concentration of calcium and potassium, promote bone health.

[0004] Increased açaí consumption demands increased production, which leads to the generation of large amounts of waste, primarily consisting of pits. Daily açaí production generates approximately 300 tons of organic waste (Rogez, 2000: Açaí: preparation, composition, and improved conservation). However, the possibility of extracting high-value compounds from açaí pits has proven to be a very interesting technological alternative for the use of this waste (Melo de Freitas, 2010: Extraction of polysaccharides from açaí pits (Euterpe oleracea)). Among the compounds present in the açaí seed, the literature highlights the presence of galactomannan, inulin and polyphenols (Menezes Neto, 2004: Anatomical characterization and degradation of reserves in seeds and seedlings of açaí palm (Euterpe oleracea Mart.) during anaerobiosis.; Paula, 1975: Anatomy of Euterpe oleracea Mart. (Palmae da Amazônia); Rodrigues et al., 2006: Total Oxidant Scavenging Capacity of Euterpe oleracea Mart. (Açaí) Seeds and Identification of Their Polyphenolic Compounds). .

[0005] The açaí seed makes up about 83% of the fruit, consisting of a small solid endosperm connected to a dye that, at maturity, is rich in organic material, carbon, cellulose, hemicellulose, insulin crystals, and lipids (Maia, 2020: Chemical composition and nutritional benefits of açaí (Euterpe precatoria), guarana (Paulinia cupana), and tucumã (Astrocaryum aculeatum) seeds in animal feed. It has a fibrous epicarp rich in silica and a slightly woody endocarp (EMBRAPA, 2006: Açaí Production Systems).

[0006] Paula (1975), analyzing the anatomy of the pericarp, identified the presence of inulin crystals in the açaí seed, found primarily in the young endosperm. Inulin is a fructan-type polysaccharide and has applications in the food industry, such as as a fat substitute and a natural sweetener. Inulin and oligofructose are considered dietary fibers because they are resistant to digestion in the upper gastrointestinal system, reach the large intestine intact, and are fermented by biphytobacteria present in the colon (Roberfroid, 1999: Caloric value of inulin and oligofructose).

[0007] Costa and collaborators (2011: Physicochemical characterization of roasted açaí seeds (Euterpe oleracea Mart.) intended for the production of a hot drink), state that based on the quantified polyphenol values, it can be stated that the drink made from roasted seeds may present benefits, as it has antioxidant activity associated with bioactive compounds.

[0008] Aiming to provide an alternative use for açaí seeds, an abundant industrial waste with interesting properties for the food industry, the inventors developed a ready-to-drink beverage, açaí seed tea. This tea is obtained by infusing powdered açaí seeds in water, previously processed and roasted, and adding syrups or natural extracts and sweetening agents. This refreshing beverage is rich in antioxidants and fiber. The process for producing the beverage is also innovative, as it begins with the processing of the açaí seeds, which includes a step to neutralize the tannins present in the seeds, without the use of chemical additives, which impart astringency to the beverage, which is undesirable. Therefore, the beverage, in addition to providing refreshment, antioxidants, and fiber, also has a pleasant flavor. BACKGROUND OF THE INVENTION

[0009] Currently, several applications are known for açaí seeds, an abundant raw material long considered merely an industrial waste product. This component's use in the construction industry is widespread, as noted in several studies, such as "Use of açaí mesocarp and seed fibers as a component of sand-asphalt mixtures for paving in the city of Manaus, Amazonas" (Santos Silva et al., 2016) and "Characterization of açaí particles for their potential use in construction" (Barbosa et al., 2019). More recently, the açaí seed has been considered for the production of bioenergy and biomaterials, as observed in the research “Potential of açaí residue in the production of bioenergy and sustainable nanostructured materials”, led and coordinated by Professor Lina Bufalino, from the Federal Rural University of the Amazon, and in studies such as "Production of energy briquettes from açaí seeds" (Reis et al., 2002), "Use of açaí seeds as a source of thermal energy for potteries in the municipality of Bragança Pará" (Cordeiro et al., 2017), "Açaí seeds: a bioenergetic alternative" (Silva, 2021) and "Use of açaí seed fibers as a dispersed phase in thermoplastic matrix composites: a bibliographic review" (Silva et al., 2022). .

[0010] In addition to the applications mentioned above, açaí seeds also have the potential to be used in agriculture, as described in the study "Fresh crushed açaí seeds in the formulation of substrate for the production of brassica vegetable seedlings" (Elacher, et al., 2014), and in livestock, as observed in "Açaí seed meal in feed for slow-growing chickens" (Arruda, et al., 2018). It can also be used in the cosmetics industry, as described in "Processing of açaí seeds (Euterpe oleracea Mart.) for inulin extraction" (Lima, 2015), and in the food industry, as observed in "Chemical composition and nutritional benefits of açaí seeds (Euterpe precatoria), guarana (Paulinia cupana), and tucumã (Astrocaryum aculeatum) in animal feed" (Maia, 2020) and "Extraction of polysaccharides from the açaí seed (Euterpe oleracea)" (Freitas, 2011).

[0011] Priority BR102021018902A2, entitled "Method for transforming açaí seeds into coffee powder by roasting the seeds from the inside out," describes a process for obtaining coffee powder by reusing açaí seeds. The process is carried out in a system consisting of stainless steel cylinders, an electric resistance, a peeling machine, a gas oven, and a bean grinder. It comprises the following steps: collecting the seeds; cleaning: in a diagonal aluminum plate cylinder whose bottom is perforated throughout to drain water and residue, equipped with blades inside for cleaning; drying: after cleaning, the seeds are transferred to a stainless steel cylinder, similar to the previous one, for drying, at an initial temperature of 30°C; peeling: next, the seeds are taken to a peeling machine to remove excess membranes, fibers from the açaí seeds, and residue;roasting: after being washed, dried and peeled, the seeds are taken to a stainless steel gas oven for roasting, in a stainless steel cylinder similar to the one used for washing; said cylinder has larger holes in the sieve; the roasting is done with hot air and the oven is heated to an initial temperature of 200°C; the seed is roasted evenly and uniformly, from the inside out; then, the seeds are poured into an open cooler, with a steel brush and a sieve below; degassing: the roasted seed remains to rest in a stainless steel tank, with a lid, for a period of twenty-four hours to rest for degassing; grinding: after the resting time is completed, the entire amount is ground, six consecutive times in a grain grinder, and is ready for consumption. ;

[0012] Priority BR102021016679A2, entitled "Soluble powder from the açaí seed", refers to a soluble powder, similar to instant coffee, obtained from the açaí seed, through a process that comprises: collection and selection of the seeds in natura; drying in the sun, for a period equal to or greater than 10 hours; peeling, where the granules and natural films are removed from the seed, for this method, fire is used in a "blowtorch" type flamethrower, with rapid passage over the seeds and steel sieves with manual friction material; sanitization, through washing with a portion of water and 40% sodium hypochlorite; alkalization, where the seeds are soaked for 4 hours in water with a pH of 15; second drying, where the seed returns to sun exposure for a shorter period to rinse; roasting, over constant butane heat for approximately 3 hours or until the ideal roast is reached; and grinding, with adequate granulometry.

[0013] Although the last two prior inventions describe a process for obtaining açaí seed powder, they do not describe the essential step of neutralizing the tannins present in the seed, which imparts astringency to the powder obtained from it and, consequently, to the beverage produced from it. More specifically, the present invention innovates by implementing a tannin neutralization step, which occurs through windrow fermentation or by inactivating the ethylene by soaking in a hydroalcoholic solution. This is not observed in the prior inventions, which also do not suggest obtaining a ready-to-drink beverage obtained from the infusion of açaí seed powder in water, with the addition of syrups or natural extracts and sweetening agents.

[0014] Costa and colleagues (2011), in their work entitled "Physical-chemical characterization of roasted açaí seeds (Euterpe oleracea Mart.) intended for the production of a hot beverage," aimed to physicochemically characterize açaí seeds used for the production of a hot beverage and to reduce tannin concentration through heat treatment of the açaí seeds. To this end, the process for the seeds consisted of drying the raw material to facilitate the removal of fibrous tissue, heat treatment, roasting, grinding, and particle size determination. One of the problems solved by this invention, in addition to providing an alternative to industrial waste through the provision of a new ready-to-drink beverage obtained from the infusion of previously processed açaí seed powder, is the neutralization of the tannins present in the seeds.Costa and colleagues achieved this effect by roasting the seeds; however, this process imparts bitterness and deteriorates bioactive components present in the raw material. Therefore, the present invention employed techniques to pretreat the seeds before roasting, both through windrow fermentation and by inactivating the ethylene by soaking them in a hydroalcoholic solution, which is not suggested in the work or in any other prior work located.

[0015] Prior art. BR0305223A, entitled "Method of using açaí seed (Euterpe oleracea) for the production of a hot beverage and the process for obtaining the same", refers to a process for transforming the açaí seed into powder and using it to prepare a hot beverage obtained through infusion, with an aroma and flavor similar to traditional coffee, featuring as a differential the total absence of caffeine, a substance present in large quantities in the composition of coffee. The document does not provide sufficient information about the process for obtaining açaí seed powder and does not suggest obtaining a ready-to-drink beverage obtained from the infusion in water of the powder obtained from the açaí seed seed, added with syrups or natural extracts and sweetening agents, therefore, it does not anticipate the present invention.

[0016] Priority BR102018016106A2, entitled "Soluble extract of roasted and ground açaí seeds (Euterpe oleracea mart), and its process of obtaining", refers to the soluble extract of açaí seeds, available in liquid, powder or granulated forms, and its process of obtaining, which comprises: (1st) Reception, cleaning and drying of açaí seeds in a rotary dryer with forced hot air for 6 to 30 hours, at temperatures between 105 and 230 o C, obtaining at the end of the process a product with humidity between 4 and 12% or in a coffee peeling machine or other similar equipment to remove felt and silicate, and subjecting it to static drying on trays in an oven with hot air circulation at temperatures ranging from 60 to 150 oC for 6 to 30 hours, obtaining at the end of the process a product with humidity between 4 and 12%; (2nd) Roasting and Cooling of the açaí seed in a rotary dryer with forced circulation of hot air at a temperature of 40 to 250 o C, in three distinct phases - 1 a phase: with temperatures ranging between 40 and 180°C and corresponding to 80% of the total time for roasting the seeds, promoting the loss of 70 to 85% of the water in the seed; 2 a phase: all free and bound water is evaporated and the temperature of the açaí seeds is raised to the pyrolysis start temperature, between 105 and 180°C; 3 aPhase 1: The açaí seeds undergo pyrolysis, which is the roasting itself, under agitation in the roaster between 30 and 500 rpm at a temperature ranging from 160 to 250°C; (3rd) Grinding of the açaí seeds in an adjustable mill to produce a finer or coarser product, depending on the desired extract yield; (4th) Extraction in batch-type solid-liquid extraction plants, with two to eight columns or perculators and a water preheater; vacuum, steam, cold or hot water, and compressed air are also applied to the system through tubes (stainless steel) in each of the percolators, which in turn are provided with thermal insulation; the extraction of soluble solids occurs at an extractor inlet temperature ranging from 125 to 250°C. oC, which is maintained at a pressure of 8 to 22 Bars to prevent boiling, which leads to a reduction in extraction yield and loss of quality and aroma; under these conditions, the extract yield from the extraction can be 12 to 25%; (5th) Concentration to be carried out in two stages, ensuring better retention of aromatic and volatile substances. In the first stage, aroma recovery occurs in a single-effect evaporator through the removal of volatile compounds, which are then condensed so that they can be reincorporated into the dearomatized açaí extract after concentration; in the second stage, evaporation occurs in falling film or multiple-effect plate evaporators; this process uses temperatures between 40 and 80°C. In this second phase of the concentration process, the açaí extract has solids percentages between 12 and 25%, reaching around 30 to 55% solids at the end;(6th) Evaporation or Drying carried out in a hot or cold system, in which in the hot process drying occurs by atomization in a Spray Drying system where the concentrated extract (30 to 55% of soluble solids) of açaí is diluted with the appropriate amount of soluble extract obtained in the extraction stage and consisting of 12 to 25% of soluble solid substances, so that it reaches a concentration between 30 and 35% of solid substances; in the cold process drying occurs by sublimation through lyophilization in Freeze Drying in 3 distinct phases that comprise crystallization, granulation and drying at temperatures between -20; o C and - 80 oC. The foregoing does not describe any step of neutralizing the tannins present in açaí seeds prior to roasting, which occurs in the present invention either through windrow fermentation or by inactivating the ethylene by soaking them in a hydroalcoholic solution. Furthermore, it does not suggest obtaining a ready-to-drink beverage obtained from the infusion of açaí seed powder in water, with the addition of syrups or natural extracts and sweetening agents; therefore, it does not anticipate the present invention.

[0017] Priority BRPI 1106645A2, entitled "Food compound based on açaí seeds and the process for obtaining the same," refers to a flour-type food compound and its production process. To this end, the document describes how açaí seeds are selected and cleaned. They are then sent to be dried in an oven at a temperature of 50 degrees Celsius. The seeds are then separated from the fiber. A new selection of seeds is then carried out, and a second drying process follows the same parameters as the first. The seeds then undergo a grinding stage in a hammer mill with a 0.5" diameter hole. The food compound is then used in the production of cookies, bread, cakes, pizza dough, and pasta. The priority also describes how, by burning the almonds and straining them with boiling water, a beverage similar to coffee can be obtained.Given that the document does not provide sufficient information on the process of obtaining açaí seed powder to obtain a coffee-like drink, and that it does not suggest obtaining a ready-to-drink drink obtained from the infusion in water of the powder obtained from the açaí seed seed, added with syrups or natural extracts and sweetening agents, it does not anticipate the present invention.

[0018] From the prior art located, it is noted that none of them anticipates the present invention, since they do not describe a composition of the ready-to-drink beverage type, obtained from the infusion in water of the powder obtained from the açaí seed pit, previously processed, in order to neutralize the tannins present in the pit, without the use of chemical components, and roasted, in a Dark roast type, in accordance with the classification of the Recommended Quality Standard and Good Manufacturing Practices for Roasted Coffee Beans and Roasted and Ground Coffee - ABIC. OBJECTIVE OF THE INVENTION

[0019] The present invention aims to provide a ready-to-drink beverage rich in antioxidants, nutrients, and fiber, obtained by infusing açaí seed powder in water, adding syrups or natural extracts and sweetening agents. OF THE INVENTION

[0020] The present invention relates to a ready-to-drink beverage composition obtained by infusing açaí seed powder in water, adding syrups or natural extracts and sweetening agents. To obtain the powder, the açaí seeds are pre-processed and undergo a stage of neutralization of the tannins present in the seeds, which occurs either through windrow fermentation or by inactivating the ethylene through soaking in a hydroalcoholic solution, thus without the use of chemical components. Then, roasted, using a dark roast, in accordance with the classification of the Recommended Quality Standard and Good Manufacturing Practices for Roasted Coffee Beans and Roasted and Ground Coffee – ABIC. The ready-to-drink tea provided is a healthy beverage, rich in antioxidants, nutrients, and fiber, representing a sustainable alternative to the use of açaí seeds. ADVANTAGES OF THE INVENTION

[0021] The present invention has as main advantages: ^ Providing a ready-to-drink beverage composition based on açaí seeds, which represents the transformation of an environmental liability into a high-value asset; ^ Providing a ready-to-drink beverage composition based on açaí seeds, added with syrups or natural extracts and sweetening agents rich in antioxidants and fiber, with low caloric value; ^ Providing a ready-to-drink beverage composition based on açaí seeds with low astringency, which is achieved due to the neutralization step of the tannins present in the seeds without the use of chemical components or excessively high temperatures, which would provide bitterness to the product, in addition to compromising the nutrients present;^ To provide a process for obtaining a ready-to-drink beverage based on açaí seeds, the tannins of which are neutralized by natural fermentation or soaking in a hydroalcoholic solution, therefore free of chemical components added to the product. DETAILED DESCRIPTION OF THE INVENTION;

[0022] The process of obtaining a ready-to-drink beverage from açaí seeds begins with the collection of the açaí seeds immediately after pulp extraction. The seeds are a byproduct of the açaí pulp extraction process. After the fruit undergoes the pulp extraction process, the resulting product is the main product, the açaí pulp, and a byproduct, the seed. After collection, the seeds are washed in running water to remove any remaining pulp. The tannins present in the seeds are then neutralized. For this purpose, the seeds can be subjected to fermentation in windrows measuring approximately 60x30cm and wrapped in plastic tarps for 48 to 96 hours; or by soaking the seeds in a hydroalcoholic solution (1 liter of 96 GL alcohol to 100 liters of water) for 120 to 196 hours.The neutralization stage, whether by natural fermentation or by soaking in a hydroalcoholic solution, is essential for the finished drink to have less astringency, an undesirable sensation.

[0023] After neutralization, the seeds are dried in the open air and in the sun for five days; after this period, the seeds are defibrillated, in specific defibration machinery, to remove the external fibers of the seed (hairs) and then undergo “dark” and “moderately dark” roasting (Table 1), according to the Recommended Quality Standard and Good Manufacturing Practices for Roasted Coffee Beans and Roasted and Ground Coffee – ABIC, for a period of 18 to 48 minutes and temperatures of 150 to 320 oC, thus obtaining a homogeneous product. Roasting Technical Sheet No. Agtron Disc Classification 25 Very dark Not recommended 35 Dark Dark 45 Moderately dark 55 Medium Medium 65 Medium light Light 75 Moderately light 85 Light Not recommended 95 Very light Table 1: Roasting Technical Sheet (ABIC). Classification determined by means of the Agtron / Roast Classification Color Disk system or by a similar electronic color detection instrument, colorimeter, that gives an equivalent result.

[0024] After roasting, grinding is done to obtain powder with medium particle size, in accordance with the Recommended Quality Standard and Good Manufacturing Practices for Roasted Coffee Beans and Roasted and Ground Coffee – ABIC (Table 2). Tolerance for the Retention Percentage that passes the Grinding sieve 30 Sieves 12 Sieves 20 Bottom Minimum Maximum and 16 and 30 Coarse 33% 55% 12% 09% 15% Medium 07% 73% 20% 16% 24% Fine 00% 70% 30% 25% 40% Table 2: Grinding. Classification based on the retention percentage in sieve sizes nos. 12, 16, 20, 30 and bottom, in specific equipment with agitation for 10 minutes and rheostat in position 5 or similar.

[0025] After obtaining the açaí seed powder, whose properties are observed in Table 3, an infusion is prepared in a service tank in water at 90°C. oC, with a concentration of 0.5 to 6% w / w, to which the syrup or natural extract is added at a proportion of 0.4 to 8% w / w of the total volume of the composition. The mixture is then mechanically homogenized and filtered to retain both larger particles and any contaminating microorganisms that may be present. For this purpose, a three-stage equipment is used with porosity levels of 5.0 microns (for larger particles - first stage), 1.0 microns (for smaller particles - second stage), and 0.45 microns (for microorganism removal - third stage), with a flow rate of 500 to 4,000 liters per hour.

[0026] After filtration, clarification is carried out for both cleaning and physical stability of the product. To this end, in a service tank, clarification is performed by adsorption, using clarifying agents such as silica gel, tannic acids, and PVPP (polyvinylpolypyrrhodone) for a period of 24 to 96 hours. After the clarification stage, the sweetening agent, in a proportion of 0.02 to 6% m / m of the total volume of the composition, is added to the mixture, which is homogenized again, before being pasteurized, in LTLT (Low Temperature Long Time – Slow Pasteurization) type pasteurization, already in the consumer packaging, at a temperature of 60 to 62ºC, for a period of 8 to 12 minutes, or in HTST (High Temperature Short Time – Rapid Pasteurization) type pasteurization, before packaging in equipment equipped with tubes and heat exchangers, at a temperature of 72 to 82ºC, for a period of 20 and 30 seconds, being ready for consumption.

[0027] It is worth highlighting, once again, a major difference in the present invention, in addition to the provision of a new drink, lies in the stage of neutralization of the tannins present in the açaí seed, which occurs through fermentation of the seeds in a windrow, for a period of 48 to 96 hours, or by inactivation of the ethylene by soaking the seeds in a hydroalcoholic solution (1 liter of 96 GL alcohol for 100 liters of water), for a period of 120 to 196 hours.Determination / Parameter Methodology Result Total crude fiber (%) Gravimetry 75.80 Protein (%) Kjeldahl distillation 7.60 Vitamin C (%) HPLC <0.01 Total polyphenols (% gallic acid) Spectophotometry 5.02 Tannins (g / 100g) Valuation 0.12 Fat-soluble vitamins Vitamin A (Retinol) (μg / 100g) HPLC <50 Vitamin D (Calciferol) (μg / 100g) HPLC <50 Vitamin D2 (Ergocalciferol) (μg / 100g) HPLC <50 Vitamin D3 (Cholecalciferol) (μg / 100g) HPLC 1.3 Vitamin E (alpha-tocopherol) (mg / 100g) HPLC <0.25 Vitamin K (Phytomenadione) (μg / 100g) HPLC <1 Table 3: Analysis results of açaí seed powder. .

[0028] The ready-to-drink food composition based on açaí seeds, whose analysis is observed in Table 4, obtained as previously described, is characterized by being composed of: ^ Açaí seed powder, in a proportion of 0.5 to 6% m / m of the total volume of the composition; ^ Sweetening agent, in a proportion of 0.02 to 6% m / m of the total volume of the composition; ^ Syrup or natural extract, in a proportion of 0.4 to 0.8% m / m of the total volume of the composition; ^ Water, qsp 100%.

[0029] The sweetening agent used to obtain the ready-to-drink beverage composition is characterized by being selected from among: sucralose, cane sugar, stevia, xylitol, erythritol, monk fruit and agave syrup, in a proportion of 0.02 to 6% m / m of the volume of the composition.

[0030] The natural syrups used to obtain the ready-to-drink beverage composition are commercially available, and various flavors can be used, including guarana, passion fruit, strawberry, mango, pineapple, lemon, and red berries, as well as natural extracts such as CBD or THC, in a proportion of 0.4 to 0.8% w / w of the composition's volume. It is important to note that commercially available syrups generally contain water, sugar, concentrated juice, flavorings, and preservatives. The present invention uses Kaly brand syrups. ® . As an alternative to syrups, natural extracts, fruit juice mixtures, guarana powder, and cocoa can also be used.

[0031] The ready-to-drink beverage composition can also be made available in alcoholic versions. To this end, in these versions, the alcoholic beverages Gin or Vodka are added to the process at a rate of 5 to 15% w / w of the composition's volume, along with the sweetening agent, therefore, after the clarification stage and before the pasteurization stage. Thus, the alcoholic versions of the product consist of: ^ Açaí seed powder, at a rate of 0.5 to 6% w / w of the total composition's volume; ^ Sweetening agent, at a rate of 0.02 to 6% w / w of the total composition's volume; ^ Syrup or natural extract, at a rate of 0.4 to 0.8% w / w of the total composition's volume; ^ Gin or Vodka, at a rate of 5 to 15% w / w of the composition's volume; Water, qsp 100%. Determination / Parameter Method Result Total sugars Iodometry 0.07 Total carotenoids Spectophotometry 1.13 Total polyphenols Spectophotometry 0.03 Insoluble dietary fiber Gravimetry <0.1 Mineral Composition Ca (%) ICP 4.23 Na (%) ICP 9.75 K (%) ICP 41.92 Mg (%) ICP 2.15 B (ppm) ICP <0.1 P (ppm) ICP 9.23 Fe (ppm) ICP 1.07 Zn (ppm) ICP <0.1 Mn (ppm) ICP <0.1 Cu (ppm) ICP <0.1 Nutritional Composition Moisture (g / 100g) Gravimetry 99.6 Fat (g / 100g) Soxhlet 0.12 Protein (g / 100g) Kjeldahl Distillation 0.1 Ash (g / 100g) Gravimetry 0.02 Carbohydrates (g / 100g) Calculation 0.16 Energy (kJ / 100g) Calculation 8.95 Energy (kcal / 100g) Calculation 2.14 Total vitamins (hydro and fat soluble) Vitamin A (Beta Carotene) (μg / 100g) HPLC <50 Vitamin D (Calciferol) (μg / 100g) HPLC <50 Vitamin D2 (Ergocalciferol) (μg / 100g) HPLC <50 Vitamin D3 (Cholecalciferol) (μg / 100g) HPLC <1 Vitamin E (Alpha-tocopherol) (mg / 100g) HPLC <0.25 Vitamin K (Phytomenadione) (μg / 100g) HPLC <1 Vitamin B1 (Thiamine) (mg / 100g) HPLC 0.03 Vitamin B2 (Ribloflavin) (mg / 100g) HPLC <0.005 Vitamin B3 (Niacin) (mg / 100g) HPLC <0.05 Vitamin B5 (Pantothenic Acid) (mg / 100g) HPLC <0.013 Vitamin B6 (Pyridoxine) (mg / 100g) HPLC <0.013 Vitamin B8 (Biotin) (μg / 100g) HPLC <2.5 Vitamin B9 (Folic Acid) (μg / 100g) HPLC <25 Vitamin B12 (Cobalamin) (μg / 100g) HPLC <2 Vitamin C (Ascorbic Acid) (mg / 100g) HPLC - Table 4: Result of analysis of the food composition of the ready-to-drink beverage based on açaí seeds.

[0032] From the above, the contribution of the present invention to the state of the art is notable by providing an innovative process for obtaining a healthy and unprecedented drink, from the transformation of a raw material, by many, considered waste, given that a ready-to-drink beverage type composition is provided, obtained from the infusion in water of the powder obtained from the açaí seed, added with syrups or natural extracts and sweetening agents, as well as its obtaining process, which allows the reduction of the astringency of the drink, without the use of chemical components or excessively high temperatures, which compromise the nutrients present in the drink.

Claims

CLAIMS 1. PROCESS FOR OBTAINING A FOOD COMPOSITION OF THE TYPE OF READY-TO-DRINK BEVERAGE BASED ON AÇAÍ SEEDS, characterized in that the açaí seeds are collected immediately after the pulp is extracted and washed in running water; then, the tannins present in the seed are neutralized. For this purpose, the seeds can be subjected to fermentation in windrows for a period of 48 to 96 hours, or soaked in a hydroalcoholic solution (1 liter of 96 GL alcohol to 100 liters of water) for a period of 120 to 196 hours; after neutralization, the seeds are dried in the open air and in the sun for five days; After this period, the seeds are defibrillated and then roasted for a period of 18 to 48 minutes and temperatures of 150 to 320 o C; after roasting, grind to obtain a powder with medium particle size; after obtaining the açaí seed powder, prepare an infusion in water at 90°C. oC, in a proportion sufficient for 100% m / m of the total volume of the composition, with a concentration of 0.5 to 6% m / m, and then the syrup or natural extract is added to it, in a proportion of 0.4 to 0.8% m / m of the total volume of the composition; then, the mixture is mechanically homogenized, followed by filtration in three stages, the first being 5.0 microns, the second 1.0 microns and the third 0.45 microns; and clarification, by adsorption, using as clarifying agents such as silica gel, tannic acids or PVPP (polyvinylpolypyrrhodone), for a period of 24 to 96 hours;after clarification, the sweetening agent, in a proportion of 0.02 to 6% m / m of the total volume of the composition, is added to the mixture, alternatively, at this time alcoholic beverages can be added, and it is homogenized again, before being pasteurized, in LTLT type pasteurization, already in the consumer packaging, at a temperature of 60 to 62ºC, for a period of 8 to 12 minutes, or in HTST type pasteurization, before bottling, at a temperature of 72 to 82ºC, for a period of 20 and 30 seconds, being ready for consumption.

2. PROCESS OF OBTAINING A READY-TO-DRINK FOOD COMPOSITION BASED ON AÇAÍ SEEDS, according to; claim 1, characterized in that the stage of neutralization of the tannins present in the açaí seed is carried out by means of fermentation of the seeds in a windrow, for a period of 48 to 96 hours, or by inactivation of ethylene by soaking the seeds in a hydroalcoholic solution (1 liter of 96 GL alcohol to 100 liters of water), for a period of 120 to 196 hours.

3. PROCESS FOR OBTAINING A FOOD COMPOSITION OF THE TYPE READY-TO-CONSUMPTION BEVERAGE BASED ON AÇAÍ SEED, according to claim 1, characterized in that the possibility of obtaining the beverage in alcoholic versions, for which the alcoholic beverages Gin or Vodka, in a proportion of 5 to 15% m / m of the volume of the composition, are added to the obtaining process, together with the sweetening agent, after the clarification stage. 4.FOOD COMPOSITION OF THE READY-TO-DRINK TYPE BASED ON AÇAÍ SEEDS, obtained as described in claim 1, characterized in that it consists of: ^ Açaí seed powder, in a proportion of 0.5 to 6% m / m of the total volume of the composition; ^ Sweetening agent, in a proportion of 0.02 to 6% m / m of the total volume of the composition; ^ Syrup or natural extract, in a proportion of 0.4 to 0.8% m / m of the total volume of the composition; ^ Water, qsp 100%.

5. FOOD COMPOSITION OF THE READY-TO-DRINK TYPE BASED ON AÇAÍ SEEDS, according to claim 4, characterized in that the sweetening agent is selected from: sucralose, cane sugar, stevia, xylitol, erythritol, monk fruit and agave syrup. 6.FOOD COMPOSITION OF THE READY-TO-CONSUME BEVERAGE TYPE BASED ON AÇAÍ SEEDS, according to claim 4, characterized in that the syrups are selected from: guarana, passion fruit, strawberry, mango, pineapple, lemon, red fruits; in addition to a natural extract, such as CBD or THC; a mixture of fruit juices, guarana powder and cocoa.

7. FOOD COMPOSITION OF THE READY-TO-DRINK TYPE BASED ON AÇAÍ SEEDS, according to claim 4, characterized by the alcoholic versions comprising the alcoholic beverages Gin or Vodka, in a proportion of 5 to 15% m / m of the volume of the composition.

8. FOOD COMPOSITION OF THE READY-TO-DRINK TYPE BASED ON AÇAÍ SEEDS, according to claim 7, characterized by the alcoholic versions consisting of: ^ Açaí seed powder, in a proportion of 0.5 to 6% m / m of the total volume of the composition; ^ Sweetening agent, in a proportion of 0.02 to 6% m / m of the total volume of the composition; ^ Syrup or natural extract, in a proportion of 0.4 to 0.8% m / m of the total volume of the composition; ^ Gin or Vodka, in the proportion of 5 to 15% m / m of the volume of the composition; Water, qsp 100%.