DESCRIPTION FIELD OF THE INVENTION

The present invention relates to a food compound comprising at least one hard cheese and at least one bee product, a process for the production of said compound, as well as a food supplement made of said compound.

STATE OF THE ART Food products intended to supplement the common diet and which constitute a concentrated source of nutrients, such as, for example, vitamins, minerals or other substances with a nutritional or physiological effect are known and present on the market.

These products, also commonly known as “supplement”, are generally recommended in cases in which the body has an effective deficiency of certain elements or substances, but, without being curative substances, they are used to supplement a normal diet, completing it in the cases of increased real needs, such as, for example, before or after a sports activity, a convalescence or severe debilitating stress. CN105211720 describes the preparation and use of raw cereal bars containing honey and vegetable extracts rich in proteins, amino acids, unsaturated fatty acids, B vitamins and other beneficial compounds such as, for example, vitamin E, and folic acid.

DE 10158125 describes a spreadable cheese consisting of parmesan cheese and milk and/or dairy products, animal and vegetable proteins, fats, edible oils and soybean products with a parmesan cheese content of at least 10% by weight. Although various types of supplements are known and present on the market, the Applicant has noted that there is still a need for products that effectively provide the body with nutrients, for example before or after a sports activity, a convalescence or severe debilitating stress. The Applicant has in particular noted that athletes, both amateur and professional, may show intolerance or report disorders related to the intake - during physical exertion - of a high amount of nutrients, which can even cause disturbances in certain cases during training or the athletic performance with symptoms such as: abdominal pain, intestinal discomfort and vomiting. The Applicant has also noted that some supplements on the market show warnings restricting consumption for some categories of consumers, such as for example children under a certain age or pregnant women.

The Applicant has also observed that the ease of consumption of a supplement, and consequently of the intake of nutrients contained therein, can be a limiting factor for the effective usefulness thereof, as said consumption may not always be easy, especially during physical activity, depending on its consistency.

Moreover, the Applicant has noted that the ease or not of assimilation, i.e. digestibility, of the nutrients present in a supplement can also have an effect on the athlete’s sporting performance. Finally, the Applicant has observed that the nutrients of natural origin can be perishable over time, reducing the shelf-life of a supplement containing them.

A first object of the present invention is therefore to provide a product capable of effectively providing nutrients to the body, easily digestible, easy to consume even during physical activity, long-lasting and which does not create disturbances related to the intake of nutrients contained therein.

SUMMARY OF THE INVENTION

In accordance with the present invention, the Applicant has surprisingly found that these desired characteristics can be achieved by using a food compound comprising, in specific ratios, at least one hard cheese and at least one bee product selected from the group consisting of: honey, honeydew, propolis, pollen, and royal jelly.

Therefore, the present invention relates in a first aspect to a food compound comprising at least one hard cheese and at least one bee product selected from the group consisting of: honey, honeydew, propolis, pollen, and royal jelly, in which the weight ratio between the at least one hard cheese and the at least one bee product is in the range from 0.25 to 1.5.

In fact, it was surprisingly discovered that, thanks to the specific combination of its components in a specific composition range, it is possible to obtain a food compound capable of effectively providing nutrients to the body, easily digestible, easy to consume even during physical activity, long-lasting and that does not create disturbances related to the intake of the nutrients contained therein.

It also appears that the use of natural products rich in simple sugars, mineral elements such as calcium, and, at the same time with a profile of short chain fats, therefore more assimilable, enables offering a food compound containing a high percentage of particularly valuable nutrients and energizers, functional for the human body.

During the preparation of the food compound having the essential ingredients in certain ratios as indicated above, the Applicant encountered a series of problems related to the same preparation. In fact, the high amount of the bee product caused problems of consistency and homogeneity of the final food product, as well as difficulties in the packaging step of the same.

In a further aspect, therefore, the present invention relates to an innovative process for the production of a food compound comprising at least one hard cheese and at least one bee product selected from the group consisting of: honey, honeydew, propolis, pollen, and royal jelly, wherein the weight ratio between the at least one hard cheese and the at least one bee product is in the range from 0.25 to 1.5, wherein said process comprises the steps of: a) providing at least one hard cheese; b) reducing the at least one hard cheese of step a) into fragments with a maximum diameter of less than 3 millimeters, said reduction occurring at a temperature between 2°C and 28°C; c) providing at least one bee product selected from the group consisting of: honey, honeydew, propolis, pollen, and royal jelly; d) mixing the fragments of the at least one hard cheese of step b) and the at least one bee product of step c), in a weight ratio between the at least one hard cheese and the at least one bee product from 0.25 to 1 .5; e) filtering under pressure the mixture of step d); and f) obtaining the food compound from step e).

The Applicant managed, thanks to the combination of specific passages and process conditions, and, in particular thanks to the adoption of specific conditions in step b) of the process, to obtain an intimate and optimal mixing between the at least one hard cheese and the at least one bee product, such as to lead to a homogeneous and stable food compound over time, without phenomena of component separation.

The process according to the present invention allows, therefore, obtaining, starting from the aforesaid starting products, a homogeneous and stable food compound, using a simple and reliable procedure.

Furthermore, the Applicant has observed that the step of filtration under pressure as indicated in e) allows to further improve the consistency of the food compound, which, therefore, has a fine, creamy and homogeneous consistency, and particularly suitable for both packaging and consumption, even during physical activity.

In a further aspect, therefore, the present invention also relates to a food compound obtainable from the innovative process indicated above.

Thanks to the above mentioned properties, the food compound according to the present invention can be effectively used as a food supplement. In further aspects thereof, the present invention therefore also relates to a use of the food compound according to the present invention as a food supplement and a food supplement made from the food compound according to the present invention.

DETAILED DESCRIPTION OF THE INVENTION The present invention relates in a first aspect thereof to a food compound comprising at least one hard cheese and at least one bee product selected from the group consisting of: honey, honeydew, propolis, pollen, and royal jelly, wherein the weight ratio between the at least one hard cheese and the at least one bee product is in the range from 0.25 to 1.5. The present invention can be presented in one or more of its aspects or one or more of the preferred characteristics reported below, which can be combined with one another as preferred according to the application requirements.

Within the context of the present description and following claims, all the numerical magnitudes indicating quantities, parameters, percentages, and so on are to be considered preceded in every circumstance by the term“about” unless indicated otherwise. Further, all the ranges of numerical magnitudes include all the possible combinations of maximum and minimum numerical values and all the possible intermediate ranges, as well as those indicated below.

The food compound according to the present invention comprises at least one hard cheese.

In the present invention, when the expression“hard cheese” is used, it refers to a cheese with a water content comprised between 30% and 45% by weight.

Preferably, the at least one hard cheese has one or more of the following characteristics: - calcium content in the range from 0.2% to 1.4% by weight (expressed as weight percent (%) with respect to the weight of the edible part of the hard cheese); - phosphorus content in the range from 0.2 to 1 .2% by weight (expressed as weight percent (%) with respect to the weight of the edible part of the hard cheese); vitamin B2 content in the range from 0.0001 % to 0.0005% by weight (expressed as weight percent (%) with respect to the weight of the edible part of the hard cheese);

- fat content in the range from 18% to 50% by weight (expressed as percent by weight (%) with respect to the weight of the edible part of the hard cheese); and

- protein content in the range from 20% to 35% by weight (expressed as percent by weight (%) with respect to the weight of the edible part of the hard cheese).

Preferably, the at least one hard cheese is selected from the group consisting of: Bra cheese, Tuscan pecorino, Sardinian pecorino, Asiago, Montasio, Piemontino, Val Trompia, Gran Moravia, Trentingrana, Grana Padano, and Parmigiano Reggiano, Parmesan, Granarolo Quattrocento seasoned Italian cheese.

More preferably, the at least one hard cheese is selected from the group consisting of: Grana Padano cheese, and Parmigiano Reggiano cheese.

Even more preferably, the at least one hard cheese is Parmigiano Reggiano cheese. In the present invention, when the expression“Parmigiano Reggiano” is used, it refers to a hard cheese whose production complies with the specifications of the homonymous protection consortium.

Parmigiano Reggiano is particularly preferred because its production is strictly regulated by the homonymous protection consortium, it is free of additives and preservatives and provides an important protein portion on average comprised between 32% and 33%. It is also rich in essential amino acids, lactose free and fats are mainly present in the form of short and medium chain saturated fatty acids (from C4 to C10) which allow a rapid supply of energy for the body (Arsenio L, Bernasconi S., Cioni F., Nocetti M. II Parmigiano Reggiano: aspetti generali e metabolico- nutrizionali fra tradizione e evidenze recenti. Progress in Nutrition 2015, Vol. 17, No. 3. ISSN 1129-8723. Page 5). In addition, Parmigiano Reggiano provides a significant calcium portion both in terms of quantity and assimilability. It is known that the intake of calcium-rich products, in the infancy-young age, represents the best means of obtaining an optimal bone mineralization and preventing osteoporosis at a later age and that the lack of calcium in athletes can lead to an alteration of muscle efficiency and demineralization of bones with risk of fractures, when they are subjected to intense efforts.

Many vitamins are found to be present in Parmigiano Reggiano, the share of which vitamins is sufficient to cover a significant percentage of the daily requirement and probiotics that perform a protective function of the intestine, such as the prevention of intestinal disorders caused for example by the use of antibiotics with consequent weakening of the protective intestinal microflora. Lastly, the presence in Parmigiano Reggiano of a substantial share of oligosaccharides favours the development of the “bifidogenic” flora, that is, by behaving like prebiotics, they reach the colon where they selectively stimulate the development and the activity of specific beneficial bacterial strains residing there with beneficial effect on the intestine, hindering the development of pathogenic flora, protecting against gastrointestinal infections, and stimulating the immune system.

The food compound according to the present invention comprises at least one bee product selected from the group consisting of: honey, honeydew, propolis, pollen, and royal jelly.

Honey, honeydew, propolis, pollen, and royal jelly are bee products all of natural origin since they are produced by transformation, made by bees, of secretions of flowers (honey) or insects (honeydew) and foods rich in polyphenols, natural antioxidants, in the presence of simple sugars, such as glucose and fructose, which the body uses in two separate times, providing energy spread over time, a necessary feature during performances continued over time, such as endurance sports. Honey is also a natural preservative, preserving the natural compound from contamination and perishability, without adding artificial synthetic preservatives. Furthermore, honey and honeydew contain oligosaccharides, which also have a prebiotic action for the intestinal bacterial flora promoting the growth and development of bifidobacteria suitable for the balance of the intestine.

Pollen, royal jelly and propolis are the products of the hive and their synergy allows creating a reconstituent tonic, indicated for example for adults before or after intense physical activity or after a period of illness.

Pollen is, as is known, produced by flowers and represents a vehicle for the male gametophytes of the plants and is rich in proteins (on average 20%), mostly in the form of amino acids (21 of the 23 known amino acids), in sugars (on average 15%), in particular glucose and fructose, in lipids (on average 5%), most of which are polyunsaturated fatty acids (such as alpha-linoleic acid (omega 3), and linoleic (omega 6), monounsaturated and saturated acids, in mineral salts such as potassium, silicon, iron, magnesium, sulfur, chlorine, calcium, manganese, phosphorus, copper, in vitamins especially of group B, but also A, C, D, E, K, PP and in enzymes, coenzymes, pigment growth hormones such as carotenoids, anthocyanins and the like.

In consideration of its composition, pollen represents a beneficial support for human activities, such as an increase in metabolism in general, a toning effect and stimulating an effective anti-anaemic action. Propolis is a wax-resinous substance produced by bees and composed of approximately 50% of resin (flavonoids and related phenolic acids), 30% of wax, 10% of essential oil, 5% of pollen and 5% of various other organic compounds.

It is proven that the pharmacological properties of propolis are mainly linked to the antibiotic, antifungal and antiviral activity thereof. Royal jelly is also produced by bees and the main constituents of royal jelly are water, proteins, sugars, lipids and mineral salts.

All the essential amino acids and their derivatives are present in royal jelly, the most important of which are aspartic acid and glutamic acid. Royal jelly is also rich in sugar, especially in glucose and fructose (comprised between 38% and 43% of the freeze-dried dry product) in constant proportions, similar to those found in honey. Fructose is predominant.

The lipid fraction consists mainly of short-chain fatty acids that have at the same time a strong acid character which makes them excellent detergents and antimicrobial agents.

Finally, royal jelly is extremely rich in vitamins, in particular, in Vitamin B5 (pantothenic acid), with a consequent tonic and stimulating action.

Royal jelly therefore acts as a general and anti-fatigue stimulant, and is therefore particularly suitable for children, students, elderly, sportsmen and women who are pregnant and breastfeeding.

As outlined above, the food compound according to the present invention comprises at least one bee compound selected from the group consisting of: honey, honeydew, propolis, pollen, and royal jelly. Preferably, honey is a honey with a fructose content of at least 40% by weight with respect to the weight of honey.

Preferably, honey is acacia honey.

Thanks to its particular fluidity, acacia honey is in fact particularly suitable for being used for the preparation of the food compound according to the invention. In a preferred embodiment, in the food compound according to the present invention the at least one bee compound is honey, more preferably acacia honey, which as outlined above, is particularly suitable for being used for the preparation of the food compound according to the invention thanks to its particular fluidity.

In a further preferred embodiment, in the food compound according to the present invention the at least one bee compound consists of a mixture of honeydew, and one or more components selected from the group consisting of: propolis, pollen, and royal jelly, wherein honeydew is present in said mixture in an amount in the range from 95% to 99% by weight, with respect to the total weight of the at least one bee compound.

The food product according to the invention has a weight ratio between the at least one hard cheese and the at least one bee product in the range from 0.25 to 1.5. Thanks to the specific range of weight ratio between the at least one hard cheese and the at least one bee product selected from the group consisting of: honey, honeydew, propolis, pollen, and royal jelly, the food compound according to the invention is able to effectively provide nutrients to the body, easily digestible, easy to consume even during physical activity, long-lasting and which does not create problems related to the intake of the nutrients contained therein.

Preferably, in the food compound according to the invention, the weight ratio between the at least one hard cheese and the at least one bee product is in the range from 0.33 to 1.40, more preferably from 0.50 to 1.05, even more preferably from 0.55 to 0.80. In a preferred embodiment, in the food compound according to the invention the weight ratio between the at least one hard cheese and the at least one bee product is in the range from 0.25 to 0.80, more preferably from 0.50 to 0.80, even more preferably from 0.55 to 0.80.

Preferably, the food compound according to the present invention comprises at least one further component selected from the group consisting of: sugar cane honey, cereals, cooking oil, chocolate, seeds, and dried fruit.

In the present invention, when the expression“sugar cane honey” is used, it refers to a concentrated juice obtained from the processing of sugar cane.

Sugar cane honey is particularly rich in mineral salts such as calcium, magnesium, copper, potassium and phosphorus, making it suitable for those who need to supplement these minerals following intense sweating and is rich in B vitamins and mineral iron necessary for oxygen transport. Preferably, the food compound according to the present invention comprises, with respect to the total weight of said compound, from 10 to 60 % by weight of sugar cane honey.

Preferably, the food compound according to the present invention comprises, with respect to the total weight of said compound, from 20 to 80 % by weight of at least one further component selected from the group consisting of: cereals, chocolate, seeds and dried and/or dehydrated fruit.

Said cereals can be used in any form commonly used in the formulations intended for food, for example they can be puffed, in the form of flakes or pellets, or in any combination thereof.

Examples of cereals usable in the food compound according to the invention are: barley, oat, spelt, wheat, rice, corn, sorghum, rye.

Examples of seeds usable in the food compound according to the invention are flax seeds, hemp seeds, sesame seeds, pumpkin seeds, and sunflower seeds.

Dried and/or dehydrated fruit usable in the food compound according to the invention can be selected for example from blueberries, raisins, figs, dates, and apricots.

In the food compound according to the invention said dried fruit can be used whole and/or chopped. Dried fruit will preferably be whole in the case of small fruits, such as blueberries and raisins, and preferably chopped in the case of large fruits, such as figs, dates, and apricots.

Preferably, the food compound according to the present invention comprises, with respect to the total weight of said compound, from 0.05% to 1 % by weight, even more preferably from 0.05% to 0.15% by weight, of at least one cooking oil.

Preferably, the at least one cooking oil is grapeseed oil.

The use of said amount of at least one cooking oil, and particularly of grapeseed oil, allows regulating the consistency of the food compound, contributing, where desired, to make it less compact. The Applicant has found that the presence in the food compound according to the present invention of the at least one cooking oil, especially in the amounts preferably identified above, is particularly advantageous when at least one of said at least one bee product and said at least one hard cheese has a low moisture content (in the case of the at least one bee product) or a low free water activity (aw) (in the case of the at least one hard cheese).

In the present invention,“free water activity” means the ratio between the vapour pressure present above the food (pv), at a certain temperature, and the vapour pressure of pure water (po) at the same temperature and is thus determined aw = pv/po also called equilbrium relative moisture (ERH) (Gustavo V. Barbosa-Canovas, Anthony J. Fontana Jr, Shelly J. Schmidt, Theodore R Labuza Water activity in food: Fundamentals and Applications. Blackwell Publishing and the Institute of Food Technologists, 2007. ISBN 9780813824086, Page 16, available on the website: http://www.amac.md/Biblioteca/data/30/14/10/60.2. pdf). This aw is a constant characteristic of each food (at constant temperature) and always has a value between 0 and 1 (0 < aw <1 ) and the greater the water present in a food not bound to solutes, the greater the aw value.

For example, the presence of the at least one cooking oil is particularly advantageous when the moisture content of said at least one bee product is in the range from 16% to 18% and/or when the free water activity (aw) of said at least one hard cheese at a value in the range from 0.7 to 0.9.

Preferably, the food compound according to the present invention has a Brookfield Rotational viscosity (T=25°C, impeller PD, 10 rpm) in the range from 80,000 to 100,000, even more preferably from 85,000 to 95,000 cPs. Information on Brookfield viscometers can be found in the publication More Solutions to Sticky Problems. A guide to getting more from your Brookfield Viscometer &Rheometer. AMETEK Brookfield, available on the website: https://www. brookf ieidengineerinq. uk/~ /media/ametekbrookfield/tech%20sheets/more%20solutions%20201 7.pdf?ia~en- gb .

Rotational viscosity values in the range from 85,000 to 95,000 cPs, even more preferably from 87,000 to 92,000 cPs, have been particularly advantageous and able to give the food compound according to the present invention not only a velvety and creamy consistency, but also unexpectedly allowed at the same time, an easy and precise packaging and dosage thereof, for example in single-dose bags, and an easier and more complete intake, for example with the release of the food compound from said single-dose bag, despite the high content of said bee product. In this way, the food compound according to the present invention is particularly suitable for effectively providing the body with nutrients, for example during a sports activity.

As indicated above, the specific range of weight ratios between the essential components of the food product according to the invention required the development of an innovative process which made it possible to have the food product according to the invention homogeneous, with excellent consistency, stable and easy to pack despite the high amount of the bee product, while guaranteeing at the same time an easy and reliable execution procedure. In a further aspect, therefore, the present invention relates to a process for the production of a food compound comprising at least one hard cheese and at least one bee product selected from the group consisting of: honey, honeydew, propolis, pollen, and royal jelly, wherein the weight ratio between the at least one hard cheese and the at least one bee product is in the range from 0.25 to 1.5, wherein said process comprises the steps of: a) providing at least one hard cheese; b) reducing the at least one hard cheese of step a) into fragments with a maximum diameter of less than 3 millimeters, said reduction occurring at a temperature between 2°C and 28°C, preferably between 4°C and 20°C, more preferably between 4°C and 6°C; c) providing at least one bee product selected from the group consisting of: honey, honeydew, propolis, pollen, and royal jelly; d) mixing the fragments of the at least one hard cheese of step b) and the at least one bee product of step c), in a weight ratio between the at least one hard cheese and the at least one bee product from 0.25 to 1.5; e) filtering under pressure the mixture of step d); and f) obtaining the food compound from step e).

Within the scope of the present invention, when the expression“maximum diameter” is used, it refers to the diameter of a sphere of reference passing through the square areas delimited by the mesh of a sieve, in this way approximating the fragment of the at least one hard cheese to a sphere having a diameter equal to the width of the mesh of the sieve through which the particle passes. The experimental measurement of the maximum diameter according to the present invention can be carried out by using a series of standard sieves, having a mesh of progressively thicker size and by indicating the width of the mesh of the last sieve through which the fragments of the at least one hard cheese passed as the maximum diameter. The process according to the present invention allows, starting from the aforementioned starting products, obtaining the food compound according to the invention, using a simple and reliable procedure, and without resorting to heat treatments at high temperatures, which can degrade the components used.

The Applicant has also observed that, thanks to the combination of specific process steps and conditions, and in particular thanks to the adoption of specific conditions in step b) of the process, it is possible to obtain in the subsequent step c) an intimate and optimal mixing between the at least one hard cheese and the at least one bee product, which leads to a homogeneous and stable food compound over time, in which phenomena of component separation do not show up. In addition, the Applicant has observed that step e) of the filtration under pressure of the process according to the present invention allows to further improve the consistency of the food compound, which for this reason has a fine, creamy and homogeneous consistency, and particularly easy both to pack and to consume, even during physical activity. The Applicant has in particular noted that, thanks to the adoption of step e) of filtration under pressure of the process according to the present invention, the intake of food compound according to the present invention is easier even under stress conditions: - during even prolonged physical exertion;

- in case of loss of appetite;

- during convalescence or during debilitating medical therapies;

- in all those cases where chewing is impossible or difficult, where necessary, a rapid assimilation of nutrients is necessary. Furthermore, the Applicant has found that the consistency, homogeneity and stability of the product obtained thanks to the adoption of the process according to the present invention further bring advantages also in other respects and in particular allow:

- obtaining a greater dosage precision of the food compound in the subsequent final packaging steps, for example in the packaging of the food compound in single-dose bags.

- an easier and more complete intake of the food compound, for example with the release of the food compound in the form of a cream from a single-dose bag.

The preferred characteristics and the advantages reported previously with reference to the food compound according to the present invention, taken individually or combined with each other according to the application requirements, are intended to refer also to the process according to the invention and are not repeated here.

Preferably, in the process according to the present invention said step a) comprises: a step for regulating the free water activity (aw) of said at least one hard cheese to a value in the range from 0.7 to 0.9.

Preferably, said step for regulating the free water activity (aw) of said at least one hard cheese to a value in the range from 0.7 to 0.9 is obtained by ventilating said at least one hard cheese with air at a temperature in the range from 10°C to 20°C, with a moisture rate comprised between 30% and 50%, for a time between 8 and 16 hours.

The Applicant has observed that the values of the free water activity of the at least one hard cheese within these ranges contribute to inhibiting subsequent degradation or deterioration phenomena and allow the preservation of the food compound according to the invention even outside the cold chain, for a prolonged time, without adding preservatives.

This leads, among other things, to obtaining a particularly long shelf-life of the final food compound according to the present invention. A prolonged shelf-life in the absence of preservatives and at room temperature constitutes a further advantage of the food compound according to the present invention.

Preferably, said step b) consisting of reducing the at least one hard cheese of step a) into fragments, is carried out by mechanical grating, more preferably by applying a pressure from 1.1 to 2 kg/cm ² . Preferably, in said step b) fragments are obtained with a maximum diameter comprised between 0.1 and 3 millimeters.

The Applicant has in particular found that fragments with a maximum diameter greater than 3 millimeters lead to less stable food compounds over time, and therefore subject to separation phenomena among the components. Preferably, in the process according to the present invention, said step c) comprises a step for regulating the moisture content of said at least one bee product to a value in the range from 16% to 18%, even more preferably obtained by working in a moisture controlled environment.

The Applicant has observed that moisture values of the at least one bee product within these ranges contribute to inhibiting subsequent degradation phenomena and allow the preservation of the food compound according to the invention even outside the cold chain, for a prolonged time, without adding preservatives.

Preferably, said step d) of the process according to the present invention is carried out in a spiral mixer. Preferably, in the process according to the present invention said step d) is carried out at a temperature in the range from 8 to 35°C, preferably from 18 to 22°C.

Preferably, in the process according to the present invention said step d) comprises: adding and mixing sugar cane honey, in an amount from 10 to 60% by weight with respect to the total weight of the food compound according to the present invention.

Preferably, in the process according to the present invention, said step d) comprises: adding and mixing at least one cooking oil in an amount from 0.05% to 1 % by weight, even more preferably from 0.05% to 0.15% by weight, of at least one cooking oil, with respect to the total weight of the food compound according to the present invention.

In a preferred embodiment of the process according to the present invention, said step d) comprises the addition and mixing of the at least one cooking oil in the amounts indicated above when said step a) comprises the regulation of the free water activity (aw) of said at least one hard cheese to a value in the range from 0.7 to 0.9 and/or said step c) comprises the regulation of the moisture content of said at least one bee product to a value in the range from 16% at 18%. The Applicant has in fact found that under these conditions, the combination of the addition and mixing of the at least one cooking oil and the regulation of the moisture content and/or the free water activity of the two essential components of the food compound according to the present invention allows obtaining a food compound with a creamy consistency and which can also be stored outside the cold chain, for a prolonged time, without the addition of preservatives.

Preferably, in the process according to the present invention, said step e) is carried out by using a mesh filter with holes having a diameter not greater than 5 mm, more preferably with holes having a diameter in the range from 0.2 to 5 mm.

Preferably, in the process according to the present invention, said step f) comprises: adding and mixing at least one further component selected from the group consisting of: cereals, chocolate, seeds, and dried fruit in amounts from 20 to 80% by weight with respect to the total weight of the food compound according to the present invention. Preferably, said adding and mixing at least one further component selected from the group consisting of: cereals, chocolate, seeds, and dried fruit comprises at least one further and sequential step selected from the group consisting of: extrusion, drawing, pressing and forming. Preferably, in the process according to the present invention, said step f) comprises a formulation and optionally a packaging step of the food compound.

The food compound according to the invention can be formulated in different formats and variations according to the final use, for example in the form of a capsule, granulate, tablet, candy, bar, tablet, pasta, or cream. It can therefore be packaged in single-dose or multi-dose packs, in jars or even in single bags or blisters comprising the various formulations.

As indicated above, the innovative process of the invention allows to guarantee stability, consistency and homogeneity properties to the final food product, therefore, in a further aspect, the present invention also relates to a food compound obtainable by the process according to the invention.

Thanks to the above mentioned process, the final food compound in its various forms can be packaged while remaining stable over time without requiring the addition of preservatives in the final formulation step.

The preferred characteristics and the advantages reported previously with reference to the process according to the present invention, taken individually or combined with each other according to the application requirements, are also meant to refer to the product obtainable by the process according to the invention and are not repeated here.

Thanks to the above mentioned properties, the food compound according to the present invention, including that obtainable from the process according to the present invention, can be effectively used as a food supplement.

In a further aspect thereof, the present invention therefore relates to a use of the food compound according to the present invention, including that obtainable from the process according to the present invention, as a food supplement. In a further aspect thereof, the present invention also relates to a food supplement made from the food compound according to the present invention, including that obtainable from the process according to the present invention.

The food supplement according to the present invention can be in any form which makes it suitable for final use, for example it can be in the liquid, solid or gel form.

Preferably the food supplement according to the present invention is prepared in the form of a capsule, granulate, tablet, candy, bar, tablet, pasta, or cream.

The supplement according to the present invention is able to effectively provide nutrients to the body, easily digestible, it is easy to consume even during physical activity, it is a long-life product and does not create disturbances related to the intake of nutrients contained therein.

Therefore, it is particularly suitable to be used before, during or after physical activity to provide nutrients to the body.

In a further aspect thereof, therefore, the present invention relates to the use of the food supplement according to the present invention, to provide nutrients to a subject before, during or after physical activity.

EXPERIMENTAL PART

The invention is now illustrated by means of some Examples to be considered for non-limiting illustrating purposes thereof. Examples

EXAMPLE 1 : Food compound comprising Parmigiano Reggiano and acacia honey (cheese weight/honey weight ratio=0.66)

4 kilograms of Parmigiano Reggiano are cooled to a temperature of 8°C and mechanically grated with a Cavecchi MOD HP 5.5 grater, applying a pressure of 1.2 kg/cm ² , pushing the Parmigiano Reggiano against the toothed roller of the grater. In this way fragments are obtained with a maximum diameter comprised between 0.1 and 3 millimeters, which are mixed at 20°C with 6 kilograms of acacia honey thus obtaining a thick and rough creamy mixture.

Then, the mixture is pushed by means of a AISI304 A.B.F. cream press through a mesh filter with holes having a diameter comprised between 0.2 and 5 mm. The food compound thus obtained was free of lumps and particularly smooth, with a velvety and creamy consistency, with no perceptible solid parts. The product showed a Brookfield rotational viscosity value of 89,420 cPs (T= 25°C, 10 rpm, impeller PD).

EXAMPLE 1 bis : Food compound comprising Parmigiano Reggiano and acacia honey (cheese weight/honey weight ratio=1.00)

Example 1 was repeated but using 6 kilograms of Parmigiano Reggiano and 6 kg of acacia honey, obtaining a food compound that showed a Brookfield rotational viscosity value of 98,500 cPs (T= 25°C, 10 rpm, impeller PD)

EXAMPLE 2: Food compound comprising Parmigiano Reggiano, acacia honey and grapeseed oil (cheese weight/honey weight ratio=0.66)

4 kilograms of Parmigiano Reggiano with a free water activity value in the range from 0.7 to 0.9 are cooled to a temperature of 8°C and mechanically grated with a Cavecchi MOD HP 5.5 grater applying a pressure of 1.2 kg/cm ² , pushing the Parmigiano Reggiano against the toothed roller of the grater. In this way fragments are obtained with a maximum diameter between 0.1 and 3 millimeters, which are mixed at 20°C with 6 kilograms of acacia honey having a moisture content in the range from 16% to 18% and 100 grams of grapeseed oil thus obtaining a thick and rough creamy mixture.

Then, the mixture is pushed by means of a AISI304 A.B.F. cream press through a mesh filter with holes having a diameter comprised between 0.2 and 5 mm. The food compound thus obtained was free of lumps and particularly smooth, with a velvety and creamy consistency, with no perceptible solid parts.

The product showed a Brookfield rotational viscosity value of 89,347 cP (T= 25°C, 10 rpm, impeller PD) and, after a product stability assessment, a 2-year shelf-life. Example 2 bis : Food compound comprising Parmigiano Reggiano, acacia honey and grapeseed oil (cheese weight/honey weight ratio=1.00)

Example 2 was repeated but using 6 kilograms of Parmigiano Reggiano, 6 kg of acacia honey, and 100 grams of grapeseed oil, obtaining a food compound that showed a Brookfield rotational viscosity value of 97,830 cPs (T= 25°C, 10 rpm, impeller PD).

EXAMPLE 3: Food compound comprising Parmigiano Reggiano, acacia honey and sugar cane honey (cheese weight/honey total weight ratio= 0.66) Example 1 was repeated by adding in mixing 3 kilograms of acacia honey and 3 kilograms of sugar cane honey at 20°C instead of 6 kilograms of acacia honey. The food compound thus obtained was free of lumps and particularly smooth, with a velvety and creamy consistency, with no perceptible solid parts, in a manner very similar to the food compounds according to the Examples 1 and 2, and which showed a Brookfield rotational viscosity value of 90,360 cPs (TT= 25°C, 10 rpm, impeller PD).

EXAMPLE 4: Food compound comprising Parmigiano Reggiano, honeydew, propolis, pollen and royal jelly.

Example 1 was repeated with the modification that during mixing at 20°C 200 grams of honeydew, 100 grams of propolis, 100 grams of pollen and 100 grams of royal jelly are also added. For ease of dosage, propolis, pollen and royal jelly were pre dissolved in the honeydew, before mixing everything with the fragments of Parmigiano Reggiano. The food compound thus obtained was free of lumps and particularly smooth, with a velvety and creamy consistency, with no perceptible solid parts. The obtained compound showed Brookfield rotational viscosity and shelf-life values very similar to those of the food compound according to Example 2.

EXAMPLE 5: Food supplement in the form of bar

3.6 kilograms of a cereal mixture (600 grams of wholegrain puffed rice, 1 kilogram of wholegrain puffed barley, 1 kilogram of wholemeal oat flakes, 1 kilogram of wholemeal spelt flakes), 1.2 kilograms of dried fruit in grains (200 grams of walnuts, 200 grams of hazelnuts, 300 grams of almonds, 300 grams of cashews, 200 grams of macadamia nuts), 1 ,250 kilograms of whole seeds (250 grams of sesame, 250 grams of flax seeds, 250 grams of hemp seeds, 250 grams of sunflower seeds, 250 grams of pumpkin seeds), 2 kilograms of dehydrated fruit (500 grams of dried apricots in pieces, 500 grams of dried figs in pieces, 500 grams of dried dates in pieces, 250 grams of dehydrated whole blueberries, 250 grams of dehydrated apple in pieces), 1 ,200 kilograms of dark chocolate flakes, 1 ,200 kilograms of white chocolate flakes were mixed at 25°C in a Zanolli Selene 10 planetary mixer. Subsequently, 10 kilograms of the food compound according to Example 1 were added to this mixture, continuing to mix until complete homogeneity. The mixture thus obtained was then pressed inside a mold forming machine at a temperature comprised between 10 and 35°C, with a pressure comprised between 1.1 and 10 bar to obtain the bar.