Solid-format freeze-dried functional food with prebiotics and probiotics based on a green juice to improve metabolism and portability

Abstract

The present invention relates to a solid-format freeze-dried functional food with prebiotics and probiotics based on a green juice to improve metabolism, designed to improve metabolic health and make it easier to eat under different conditions. The formula combines probiotics and prebiotics, including Bifidobacterium animalis subsp. lactis CECT 8145, fructooligosaccharides (FOS) and dietary fibres, together with high-quality natural ingredients such as spinach, celery, ginger, prickly pear, pineapple, aloe vera, lemon and spearmint. These components work in synergy to provide benefits such as regulating glucose levels, increasing satiety, improving intestinal health and reducing visceral fat. The production method comprises carefully designed steps, such as washing and disinfecting, homogenising ingredients, freezing and freeze drying. The last step ensures that more than 95% of the original nutrients and bioactive agents are preserved, thus maximising the shelf life of the product without the need for refrigeration. Furthermore, the food can be eaten in both its solid form and reconstituted in water, thus providing flexibility and convenience for the modern consumer.

Description

[0001] Freeze-dried functional food in solid form with prebiotics and probiotics based on green juice for improved metabolism and portability.

[0002] FIELD OF INVENTION

[0003] The present invention belongs to the field of functional foods and nutritional products, more specifically to the development of freeze-dried foods enriched with prebiotics and probiotics. The invention relates to a freeze-dried functional food in solid form with prebiotics and probiotics made from green juice with the LA strain, Bifidobacterium animalis subsp. lactis CECT 8145, designed for direct consumption and / or as a prepared beverage, improving portability for the user and providing metabolic, immunological, and intestinal benefits.

[0004] BACKGROUND OF THE INVENTION

[0005] Metabolic and cardiovascular diseases are among the leading causes of death worldwide, making it crucial to maintain adequate blood glucose control. Blood glucose spikes, caused by an inadequate diet or the consumption of highly processed foods, can lead to insulin resistance and the development of conditions such as type 2 diabetes and / or obesity.

[0006] There are significant limitations in the food options available for glucose regulation and metabolic well-being. Many functional foods lack the ability to effectively balance the gut microbiota and ensure the bioavailability of prebiotics, probiotics, and functional ingredients such as ginger, prickly pear cactus, lemon, spinach, and aloe vera, preventing them from reaching their full potential in the final product. In the current market, liquid juices face significant limitations due to their need for refrigeration, which restricts their transportability and significantly reduces their shelf life. This dependence on the cold chain not only increases logistical costs but also hinders their consumption in high-mobility environments or in locations with limited access to refrigeration systems.

[0007] On the other hand, liquid juices that do not require refrigeration are often subjected to treatments such as pasteurization, which, while guaranteeing product safety, negatively impact nutritional properties by reducing the amount of essential vitamins and bioactive compounds. Furthermore, this process eliminates beneficial microorganisms present in the product's natural flora, diminishing its functional value.

[0008] With regard to the present invention, a search was carried out to determine the closest state of the art, in which the following documents were located and cited as a reference.

[0009] The patent document CN 1 08464423 of the SICH UA ANDPOCHINESEKIMCHII TECHNOLOGICAL INDUSTRY IS INSTITUTED , in the name of the invention ( Figure 1 n ea based on active bacilli and powders isolated from fruits and vegetables in its own production , it is a solid functional food that can also be reconstituted as a beverage ;

[0010] Both the present invention and D 1 have as their main objective the development of a functional food that combines the benefits of probiotics and prebiotics for healthy dietary purposes. However, there are differences that are unique to the present invention with respect to D 1:

[0011] 1 . In both D 1 and the present invention , probiotics are key ingredients. In D 1 , actobacilli specific steps ( Lacto bac illusplantarum , Lactobacillus pentous , and Lactobacil illusb reviis ) are used along with prebiotics such as ogal acto-oligos, fructose fructose. ( FOS ) , and was ui osa In the present invention , humane B if p bacteria are used. lactis CECT 81 45 combined with FOS as a prebiotic, also highlighting the anti-nergic properties of natural ingredients such as ginger, nopal, lemon, spinach, and spinach.

[0012] 2. Both processes employ processing to preserve the activity of probiotics, nutrients and bioactive compounds from vegetable and fruit ingredients. It uses vacuum drying (MFD) technology to minimize nutritional losses, while employing the invention to improve convenience. end rod cto

[0013] 3. In D 1 , the final product is an instant soluble powder designed to be reconstituted as a utility beverage. In the present invention , the final product is a solid format preferably in barrite , with the possibility of being consumed directly or reconstituted as a beverage

[0014] Among the advantages of the present invention are D 1 because it allows consumers to choose between consuming the product in solid format and reconstituting it as an expressed drink , white . It allows us to conclude that ingredients such as wheat , non-palyal oevera provide specific metabolic and digestive benefits that are not present in D

[0015] Also located is the patent document CN 1 1 2335806A of Zh ej iang B eiduo ka ng H ea lth I nd u st ry Co ltd . (referred to as ocumen t D 2). This document belongs to the field of functional foods, specifically those designed to improve gut health by combining fruits, vegetables, probiotics and prebiotics in a solid format. The main objective is to develop a solid drink that. Be safe, stable and nutritious, without the need for artificial additives, that regulates the functioning of the intestinal tract, promoting intestinal health from multiple perspectives and that provides a product with good taste and easy to consume.

[0016] Both the present invention and the aforementioned patent D2 share technical characteristics, as is to be expected in inventions in the area of ​​functional foods with prebiotics and probiotics. However, the present invention has the following differences:

[0017] 1. The present invention allows the consumer to choose between consuming the product directly or reconstituting it into a beverage, whereas D2 is limited to consumption as a reconstituted beverage. The present invention employs ingredients such as pineapple, ginger, and aloe vera, which provide unique benefits not present in D2, and finally, the present invention does not require fermentation of fruits and vegetables, which reduces the complexity of the process and the associated costs.

[0018] Finally, patent document CN 10660591 9A of Yuan Sen Bio Tech Ltd Xi'an, dated 2016-11-01, was located, which describes a functional composition and its method of preparation, specifically intended to relieve constipation and food retention in children. The main differences with the present invention are: 1. The present invention uses the Bifidobacterium animalis strain, unlike the one used in D3, which is Lactobacillus acidophilus and Bifidobacterium infantis.

[0019] 2. D3 Introduces specific edible medicinal food extracts, such as Flos Lonicerae, Fructus Hordei Germinatus, and Rhizoma Dioscoreae, to provide specific digestive and laxative benefits in contrast to the present invention which integrates natural ingredients such as spearmint, spinach, nopal, and aloe vera to support intestinal function.

[0020] Through the elements set forth in D1, D2 and D3, either independently or in combination or comparison with each other, the present invention cannot be assumed or deduced in an obvious or evident manner, and therefore neither D1 nor D2 can affect the novelty of the present invention.

[0021] OBJECTIVES OF THE INVENTION

[0022] The main objective of this invention is to provide a freeze-dried functional food in solid format with prebiotics and probiotics based on green juice for metabolic improvement and portability, allowing consumers to enjoy a versatile and practical product to be consumed directly or prepared in a beverage.

[0023] Another objective of the invention is to guarantee the portability and stability of the strain, Bifidobacterium animalis subsp. lactis CECT 8145, which preserves its viability during the production process and eliminating the need for refrigeration during transport and storage, ensuring its bioavailability in the final product.

[0024] And all those qualities and objectives that will become apparent when making a description of the present invention supported by the illustrated modalities.

[0025] BRIEF DESCRIPTION OF THE FIGURES

[0026] Figure 1 shows a flowchart which illustrates the general production process of the invention

[0027] DETAILED DESCRIPTION OF THE INVENTION

[0028] The characteristic details of the Hofilizado functional food in solid form with prebiotics and probiotics based on green juice for metabolic improvement and portability are clearly shown in the following description and in the accompanying illustrative drawings, with the same reference symbols used to indicate the same parts. Those skilled in the art will recognize that alternatives or possible variations of the invention may be generated within the scope of the same claims being asserted.

[0029] The modalities of the invention described in the present paper are not l im itative, but rather illustrative. It shall not be understood that the modalities of the described invention are necessarily unique or to be construed textually.The present invention consists of a strategic formulation of the product designed to exploit the employment opportunity. ill is on bsp. Lactis C ECT 8145 ( 0.5 %) , a strain known for its effectiveness in regulating glucose metabolism , reduced the inflammation associated with metabolic diseases This paste combines prebiotics such as acidic lignin (FOS) (1%) and functional fibers, which include insoluble fibers (cellulose, hemicellulose ylignin) and lubricating cyfib. .

[0030] The main formula consists of highly functional natural ingredients: spinach, celery, ginger, opal, chia, lemon, oatmeal and herb (92% filling). they provide essential nutrients and bi oactive compounds This energy between ingredients and functional components creates an ideal symbiont, promoting the production of beneficial metabolites that favor the microbiota balance of the immune system. ese nc ial es . There is a woman 1 . - With the nest of the recent invention

[0031]

[0032] In an example of the preferred method, the manufacturing process begins with washing and disinfecting the vegetables and pineapple using a sodium hypochlorite solution at a concentration of 5 to 10 ppm, thus ensuring disinfection. Subsequently, the solid ingredients, including ginger, pineapple, and aloe vera, are prepared and chopped into large pieces along with the spinach, celery, and prickly pear cactus to facilitate handling and processing. Simultaneously, the lemons are cut and their juice extracted using a manual or mechanical juicer. In the present invention, the chia seeds used have a technical data sheet from the supplier guaranteeing their safety and quality, as the supplier has previously treated the chia seeds with UV radiation, a method widely recognized for its effectiveness in reducing microbiological contaminants.This treatment ensures that the product meets the health standards required by current regulations, therefore, in this process it is not necessary to subject it to any additional treatment beyond what the supplier previously carried out.

[0033] The next step is extracting the juices from the ginger and celery using cold-press equipment or equivalent, a method that ensures the preservation of nutrients and bioactive compounds. The mixture is then homogenized by blending the ginger and celery extracts, lemon juice, and pieces of pineapple, prickly pear cactus, spinach, and aloe vera, along with mint leaves, fructooligosaccharides (FOS), stevia, and chia seeds, at speeds of 100 to 500 revolutions per minute (RPM) for one to three minutes until a homogeneous mixture is achieved.

[0034] Subsequently, the probiotic strain Bifidobacterium animalis subsp. lactis CECT 8145 is added to this mixture, homogenizing it manually to ensure uniform distribution. The resulting mixture is poured into food-grade silicone bar molds and immediately frozen for 24 hours, which stabilizes the mixture and facilitates its handling in subsequent stages.

[0035] Once frozen, the bars are removed from the molds and placed in trays of the freeze-drying equipment, where they undergo a 24-hour freeze-drying process. This process eliminates the water present, ensuring product stability and an extended shelf life without compromising its functional quality. Finally, the freeze-dried bars are immediately packaged in a controlled, low-humidity environment using gas-barrier bags to guarantee their protection. These bags are hermetically sealed at the top, ensuring the quality, safety, and stability of the final product until consumption.

[0036] In an industrialized and / or automated system, the product manufacturing process allows for adaptation to different shapes, such as bars, pills, tablets, or any other form that fits the desired molds. This flexible design expands presentation possibilities to meet diverse market needs. The process begins with the washing and disinfection of the solid ingredients, including vegetables such as spinach, celery, and prickly pear cactus, along with pineapple and aloe vera. This step is performed using a sodium hypochlorite solution at a concentration of 5 to 10 ppm, ensuring the effective elimination of microbiological and chemical contaminants. Next, the solid ingredients are chopped into manageable sizes to optimize processing. Simultaneously, the lemons are cut and their juice is extracted using industrial equipment designed to maximize process efficiency.

[0037] The juices are extracted from ingredients such as ginger and celery using cold-press equipment or an equivalent method operating at temperatures of -5 to 5 °C. This process ensures the preservation of essential nutrients and bioactive compounds, maintaining the quality of the extracts. Subsequently, the extracts are blended with lemon juice and the other chopped ingredients, including pineapple, prickly pear cactus, spinach, aloe vera, spearmint leaves, fructooligosaccharides (FOS), and stevia. This mixture is homogenized in industrial equipment operating at a controlled speed of 100 to 500 RPM for a period of 1 to 3 minutes, achieving a uniform and homogeneous consistency.

[0038] The probiotic strain Bifidobacterium animalis subsp. lactis CECT 8145 is added to this homogeneous mixture using automated mixing equipment to ensure uniform distribution on an industrial scale. The resulting product is poured into molds configured to accommodate different formats, such as bars, tablets, or any other shape demanded by the market. These molds undergo a rapid industrial freezing process at a controlled temperature of -30 °C, which stabilizes the mixture and facilitates its handling in subsequent stages.

[0039] After freezing, the molds are transferred to trays in the freeze-drying equipment, where the products undergo a water removal process at temperatures of -50 °C and pressures as low as 0.01 mbar for a period of 24 to 36 hours, depending on the size and density of the product. This step guarantees the structural and functional stability of the final product, achieving an extended shelf life without the need for refrigeration and preserving its nutritional and functional quality.

[0040] Finally, the freeze-dried products are packaged on an automated production line operating in a controlled environment, with a temperature of 20°C and relative humidity below 30%. Gas-barrier bags are used to protect the product from moisture, oxygen, and other external factors. These bags are hermetically sealed to preserve the product's quality, safety, and stability until consumption. This industrialized process offers a scalable and flexible solution, ensuring efficient, high-quality production that meets the demands of the modern market.

Claims

CLAIMS Having sufficiently described the invention, I consider the contents of the following clauses to be novel and therefore claim them as my exclusive property.

1. A freeze-dried functional food product in solid form with prebiotics and probiotics based on green juice, characterized by being made from a mixture of natural ingredients including spinach, celery, nopal, ginger, pineapple, aloe vera, spearmint and lemon, enriched with prebiotics such as fructooligosaccharides (FOS) and the probiotic strain Bifidobacterium animalis subsp. lactis CECT 8145, formulated to be consumed directly in its solid state or reconstituted in a beverage.

2. The production process for a freeze-dried functional food in solid format with prebiotics and probiotics, characterized by including the stages of: Washing and disinfecting the ingredients with a sodium hypochlorite solution at a concentration of 5 to 10 ppm. Chopping of solid ingredients, including ginger, pineapple, aloe vera, spinach, celery, and prickly pear cactus, into manageable sizes. Extraction of ginger and celery juices by cold pressing at temperatures of -5 to 5 °C to preserve bioactive compounds. Homogenization of the mixture with lemon juice, pieces of the other ingredients, FOS, stevia, and spearmint, using industrial equipment operating at a speed of 100 to 500 RPM for 1 to 3 minutes. Integration of the probiotic strain Bifidobacterium animalis subsp. lactis CECT 8145 by controlled homogenization. Pouring of the mixture into adaptable molds to form bars, pills, tablets, or other desired shapes. Freezing of the molds at -30 °C. Freeze-drying of the frozen product at -50 °C and 0.01 mbar for 24 to 36 hours. Packaging of the final product in gas barrier bags under controlled conditions of 20 °C and a relative humidity of less than 30%.

3. A freeze-dried functional food product in solid form with prebiotics and probiotics based on green juice, according to claim 1, is characterized by being stable at room temperature, eliminating the need for refrigeration and guaranteeing a prolonged shelf life through the freeze-drying process.

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