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AR100600A1 - Uso de un producto alimenticio de partes de plantas que contienen almidón - Google Patents

Uso de un producto alimenticio de partes de plantas que contienen almidón

Info

Publication number
AR100600A1
AR100600A1 ARP150101629A ARP150101629A AR100600A1 AR 100600 A1 AR100600 A1 AR 100600A1 AR P150101629 A ARP150101629 A AR P150101629A AR P150101629 A ARP150101629 A AR P150101629A AR 100600 A1 AR100600 A1 AR 100600A1
Authority
AR
Argentina
Prior art keywords
food
fibers
fruits
starch
rich
Prior art date
Application number
ARP150101629A
Other languages
English (en)
Inventor
Ludwig Dr Woll Karl
Original Assignee
Emsland-Stärke GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Emsland-Stärke GmbH filed Critical Emsland-Stärke GmbH
Publication of AR100600A1 publication Critical patent/AR100600A1/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/163—Sugars; Polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/10—Moulding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08L3/02—Starch; Degradation products thereof, e.g. dextrin
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L89/00—Compositions of proteins; Compositions of derivatives thereof

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Organic Chemistry (AREA)
  • Medicinal Chemistry (AREA)
  • Botany (AREA)
  • Dispersion Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Manufacturing & Machinery (AREA)
  • General Health & Medical Sciences (AREA)
  • Animal Husbandry (AREA)
  • Zoology (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Grain Derivatives (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicinal Preparation (AREA)
  • Adhesives Or Adhesive Processes (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

Uso de productos alimenticios vegetales en forma de partículas, preparados a partir de partes de plantas que contienen almidón, con al menos un contenido del componente que se puede extraer con agua reducido con respecto a la parte de planta nativa entre 20 y 90% en peso, preferentemente entre 30 y 70% en peso y más preferentemente entre 35 y 65% en peso del contenido original del producto alimenticio; donde el al menos un componente reducido, que se puede extraer con agua, es seleccionado de almidón; y/o proteínas y aminoácidos y/o fibras que se pueden lavar con agua para alimentos, en productos comestibles ricos en fibra, seleccionados de sucedáneo de harina libre de gluten con mayor proporción de fibras; espesantes ricos en fibras alimentarias; masas de recubrimiento para alimentos / productos farmacéuticos; componentes de alimentos dietéticos con mayor proporción de fibras; adhesivos ricos en fibras, láminas comestibles; productos alimenticios termoplásticos elásticos, donde las partes de plantas que contiene almidón pueden ser elegidas de hortalizas de raíces y tubérculos; leguminosas y sus frutos; frutos de árboles; arbustos y frutos de arbustos; pastos dulces y sus frutos, así como también algas y sus especies producidas por procedimientos de GMO o mejoramiento, inclusive TILLING, con contenido de almidón fuertemente modificado de amilosa / amilopectina y/o proteína y aminoácidos.
ARP150101629A 2014-05-28 2015-05-26 Uso de un producto alimenticio de partes de plantas que contienen almidón AR100600A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE102014107610.9A DE102014107610A1 (de) 2014-05-28 2014-05-28 Verwendung eines Nahrungsmittelprodukts aus stärkehaltigen Pflanzenteilen

Publications (1)

Publication Number Publication Date
AR100600A1 true AR100600A1 (es) 2016-10-19

Family

ID=53541469

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP150101629A AR100600A1 (es) 2014-05-28 2015-05-26 Uso de un producto alimenticio de partes de plantas que contienen almidón

Country Status (4)

Country Link
AR (1) AR100600A1 (es)
DE (1) DE102014107610A1 (es)
TW (1) TW201544015A (es)
WO (1) WO2015180706A2 (es)

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DE102016111518A1 (de) * 2015-11-12 2017-05-18 ETH Zürich Aufgeschäumtes teigbasiertes Lebensmittelprodukt sowie Vorrichtung und Verfahren zur Herstellung des aufgeschäumten teigbasierten Lebensmittelprodukts
US20190297929A1 (en) 2016-07-08 2019-10-03 Griffith Foods International Inc. Vegetable coating for selected food substrates and selected food substrates coated therewith
CN112638391A (zh) * 2018-06-08 2021-04-09 能值股份有限公司 用于使真菌菌丝体生长并且从其形成可食用产品的方法
KR20220045036A (ko) 2019-08-20 2022-04-12 뷔흘러 에이지 단백질 함유 식품의 제조 방법
EP3782475A1 (de) * 2019-08-20 2021-02-24 Bühler AG Verfahren zur herstellung von proteinhaltigen lebensmitteln
WO2021228899A1 (de) 2020-05-11 2021-11-18 Hope Tree Holding Gmbh Granulat aus rein natürlichen bestandteilen; granulat zur herstellung kompostierbarer produkte sowie herstellungsverfahren des granulats und daraus zu erhaltenden produkten
EP3910006A1 (de) * 2020-05-11 2021-11-17 Hope Tree International GmbH Ersatz für knochen, gräten und schalen von meeresfrüchten aus rein pflanzlichen bestandteilen; verwendung des ersatzes für knochen, gräten, und schalen für vegane und vegetarische fleisch- oder fischgerichte; granulat zur herstellung veganer und kompostierbarer knochen, gräten und schalen von meeresfrüchten, sowie herstellungsverfahren des granulats und daraus zu erhaltenden veganen und kompostierbaren, gräten und schalen von meeresfrüchten
CN116963606A (zh) * 2020-12-23 2023-10-27 Eth苏黎世公司 发泡的有弹性的基于蛋白质的产品、制备这样产品的方法、特别是基于植物蛋白质和植物纤维的挤出仿肉制品、用于实施这种方法的装置和所述产品用于制备基于植物蛋白质的仿肉制品的用途
US20240049750A1 (en) * 2020-12-23 2024-02-15 ETH Zürich Foamed, elastic, protein-based product, method for producing such products, more particularly plant protein- and plant fibre-based extruded meat analogues, device for carrying out such a method and use of the product for producing plant protein-based meat analogues
DE102020007888A1 (de) * 2020-12-23 2022-06-23 ETH Zürich Geschäumtes, elastisches, protein-basiertes Produkt
EP4029985A1 (de) * 2021-01-14 2022-07-20 Energiepark Hahnennest GmbH & Co.KG Verfahren zur herstellung eines faserstoffgemischs
CN113652007B (zh) * 2021-07-26 2023-04-07 集美大学 一种带有颜色的糯米纸及其制备方法
DE102022107750A1 (de) 2022-03-31 2023-10-05 AllCup GmbH Verfahren zum Beschichten oder zur Herstellung eines Behälters aus einem essbaren oder zumindest biologisch abbaubaren Material
DE202023001531U1 (de) * 2023-07-13 2024-10-15 Teltex Food Components Gmbh Leguminosen-Basiszusammensetzung für Back- und Süßwaren

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Also Published As

Publication number Publication date
WO2015180706A3 (de) 2016-03-31
WO2015180706A2 (de) 2015-12-03
DE102014107610A1 (de) 2015-12-03
TW201544015A (zh) 2015-12-01

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