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WO2000019842A8 - Food composition - Google Patents

Food composition

Info

Publication number
WO2000019842A8
WO2000019842A8 PCT/FI1999/000810 FI9900810W WO0019842A8 WO 2000019842 A8 WO2000019842 A8 WO 2000019842A8 FI 9900810 W FI9900810 W FI 9900810W WO 0019842 A8 WO0019842 A8 WO 0019842A8
Authority
WO
WIPO (PCT)
Prior art keywords
composition
fibres
flaxseed
food
food composition
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/FI1999/000810
Other languages
Finnish (fi)
French (fr)
Other versions
WO2000019842A1 (en
Inventor
Kari Sipilae
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HK Ruokatalo Oyj
Original Assignee
HK Ruokatalo Oyj
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 HK Ruokatalo Oyj filed Critical HK Ruokatalo Oyj
Priority to EP99970001A priority Critical patent/EP1117305A1/en
Publication of WO2000019842A1 publication Critical patent/WO2000019842A1/en
Priority to FI20001361A priority patent/FI20001361A7/en
Priority to FI20000264U priority patent/FI5091U1/en
Publication of WO2000019842A8 publication Critical patent/WO2000019842A8/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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
    • 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
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • 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
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/42—Tortillas
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A23L7/11—Filled, stuffed or multilayered pasta
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
    • B02B3/00—Hulling; Husking; Decorticating; Polishing; Removing the awns; Degerming
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B1/00—Production of fats or fatty oils from raw materials
    • C11B1/06—Production of fats or fatty oils from raw materials by pressing

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Botany (AREA)
  • Wood Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Organic Chemistry (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Edible Oils And Fats (AREA)

Abstract

The invention relates to a food composition. The composition contains linseed oil separated from flaxseed and press residue containing flaxseed fibres. The composition may be a ready prepared food or a blend to be added to food. The optimal composition contains other fibres in addition to flaxseed fibres. In accordance with the invention, the foodstuff is given the desired oil and fibre composition providing health benefits.
PCT/FI1999/000810 1998-10-01 1999-10-01 Food composition Ceased WO2000019842A1 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
EP99970001A EP1117305A1 (en) 1998-10-01 1999-10-01 Food composition
FI20001361A FI20001361A7 (en) 1998-10-01 2000-06-07 Food composition
FI20000264U FI5091U1 (en) 1998-10-01 2000-06-21 food Composition

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
FI982125A FI982125A0 (en) 1998-10-01 1998-10-01 Food that has a positive effect on health
FI982125 1998-10-01
JP2000098559A JP2001275613A (en) 1998-10-01 2000-03-31 Food composition
CA002303561A CA2303561A1 (en) 1998-10-01 2000-03-31 Food composition

Publications (2)

Publication Number Publication Date
WO2000019842A1 WO2000019842A1 (en) 2000-04-13
WO2000019842A8 true WO2000019842A8 (en) 2000-06-29

Family

ID=27171206

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/FI1999/000810 Ceased WO2000019842A1 (en) 1998-10-01 1999-10-01 Food composition

Country Status (5)

Country Link
EP (1) EP1117305A1 (en)
JP (1) JP2001275613A (en)
CA (1) CA2303561A1 (en)
FI (1) FI982125A0 (en)
WO (1) WO2000019842A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6982270B1 (en) 1999-11-23 2006-01-03 Smithkline Beecham Corporation 3,4-dihydro-(1H)quinazolin-2-one compounds as CSBP/p38 kinase inhibitors

Families Citing this family (22)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FI112162B (en) * 2000-04-03 2003-11-14 Hk Ruokatalo Oyj Food premix, its preparation process and its use process
US6767565B2 (en) 2001-03-22 2004-07-27 Archer Daniels Midland Company Process for obtaining lignan
US7048960B2 (en) 2002-03-22 2006-05-23 Glenn Roy Pizzey High lignan flaxseed product and product by process
JP2004083428A (en) * 2002-08-23 2004-03-18 Yoshihara Oil Mill Ltd Food product and medicine with antithrombotic activity and/or antiarteriosclerotic activity
US20060233863A1 (en) 2003-02-10 2006-10-19 Enzymotec Ltd. Oils enriched with diacylglycerols and phytosterol esters and unit dosage forms thereof for use in therapy
US20040213883A1 (en) * 2003-04-24 2004-10-28 Sadek Nagwa Zaki Dough that browns, raises and forms an oven tender bread crust under the influence of microwave incident energy
WO2005107777A1 (en) 2004-05-10 2005-11-17 Den Kgl. Veterinær- Og Landbohøjskole Flaxseeds for body weight management
BRPI0514244A (en) * 2004-08-09 2008-06-03 Enzymotec Ltd diabetic food products
JP5118965B2 (en) 2004-08-10 2013-01-16 エンジモテック リミテッド Treatment methods that require plant components
JP2006061129A (en) * 2004-08-30 2006-03-09 Fuji Nihon Seito Kk Kneaded products
US7595078B2 (en) 2005-03-15 2009-09-29 Glanbia Nutritionals Ireland Limited Methods of increasing flaxseed hull recovery and resultant flax products
WO2007065023A2 (en) 2005-12-02 2007-06-07 Archer-Daniels-Midland Company Processes for obtaining lignan extracts and compositions containing the lignan extracts
FI20065182A0 (en) * 2006-03-20 2006-03-20 Elixi Oil Oy Fermented food
US9066536B2 (en) 2007-09-12 2015-06-30 University Of Copenhagen Compositions and methods for increasing the suppression of hunger and reducing the digestibility of non-fat energy satiety
JP5202445B2 (en) * 2009-06-04 2013-06-05 キユーピー株式会社 Gratin for reheating
EP2347658A1 (en) * 2010-01-20 2011-07-27 Nestec S.A. Oil gel
JP5770347B2 (en) * 2013-06-27 2015-08-26 日清フーズ株式会社 Spice mix and fried food
CN108479892A (en) * 2018-03-23 2018-09-04 内蒙古丰吉妙农业产品科技开发有限公司 A kind of Flaxseed peeling technique
JP7309423B2 (en) * 2019-04-10 2023-07-18 株式会社ニップン flaxseed paste composition
JP2021126105A (en) * 2019-04-12 2021-09-02 奥野製薬工業株式会社 Manufacturing method of surimi products
CN113273658A (en) * 2021-03-25 2021-08-20 王若曦 Food capable of automatically adjusting edible form or fat content and aroma
JP2023043257A (en) * 2021-09-16 2023-03-29 株式会社ニップン Linseed ground product-containing dressing

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3741642A1 (en) * 1987-12-09 1989-06-22 Stephan Dieter PROCESSING PROCESS FOR LINESEED
US5656312A (en) * 1994-09-02 1997-08-12 Erasmus; Udo Dietary food supplement and method of preparing
FI100089B (en) * 1995-01-20 1997-09-30 Markku Anttila Linen product, its use and manufacture
US5612074A (en) * 1995-12-21 1997-03-18 Leach; Robin L. Nutrient fortified food bar
CA2167951C (en) * 1996-01-24 2002-04-30 Wuwei Cui Methods for dehulling of flaxseed, producing flaxseed kernels and extracting lignans and water-soluble fibre from the hulls

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6982270B1 (en) 1999-11-23 2006-01-03 Smithkline Beecham Corporation 3,4-dihydro-(1H)quinazolin-2-one compounds as CSBP/p38 kinase inhibitors

Also Published As

Publication number Publication date
CA2303561A1 (en) 2001-09-30
FI982125A0 (en) 1998-10-01
JP2001275613A (en) 2001-10-09
WO2000019842A1 (en) 2000-04-13
EP1117305A1 (en) 2001-07-25

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