AR100600A1 - USE OF A FOOD PRODUCT OF PLANT PARTS CONTAINING ALMIDÓN - Google Patents

USE OF A FOOD PRODUCT OF PLANT PARTS CONTAINING 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
Spanish (es)
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/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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)
  • Mycology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Medicinal Chemistry (AREA)
  • Organic Chemistry (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Botany (AREA)
  • Animal Husbandry (AREA)
  • Zoology (AREA)
  • Dispersion Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Manufacturing & Machinery (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Grain Derivatives (AREA)
  • Adhesives Or Adhesive Processes (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicinal Preparation (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.Use of particulate vegetable food products, prepared from parts of starch-containing plants, with at least one component content that can be extracted with reduced water with respect to the native plant part between 20 and 90% by weight , preferably between 30 and 70% by weight and more preferably between 35 and 65% by weight of the original content of the food product; where the at least one reduced component, which can be extracted with water, is selected from starch; and / or proteins and amino acids and / or fibers that can be washed with water for food, in edible products rich in fiber, selected from a gluten-free flour substitute with a greater proportion of fibers; thickeners rich in food fibers; coating masses for food / pharmaceuticals; dietary food components with a higher proportion of fibers; fiber-rich adhesives, edible sheets; elastic thermoplastic food products, where the parts of starch-containing plants can be chosen from root and tuber vegetables; legumes and their fruits; tree fruits; shrubs and fruits of shrubs; Sweet pastures and their fruits, as well as algae and their species produced by GMO or breeding procedures, including TILLING, with strongly modified starch content of amylose / amylopectin and / or protein and amino acids.

ARP150101629A 2014-05-28 2015-05-26 USE OF A FOOD PRODUCT OF PLANT PARTS CONTAINING ALMIDÓN AR100600A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE102014107610.9A DE102014107610A1 (en) 2014-05-28 2014-05-28 Use of a food product from starchy plant parts

Publications (1)

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

Family

ID=53541469

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP150101629A AR100600A1 (en) 2014-05-28 2015-05-26 USE OF A FOOD PRODUCT OF PLANT PARTS CONTAINING ALMIDÓN

Country Status (4)

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

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DE102016111518A1 (en) 2015-11-12 2017-05-18 ETH Zürich Foamed dough-based food product and apparatus and process for producing the frothed dough-based food product
US20190297929A1 (en) 2016-07-08 2019-10-03 Griffith Foods International Inc. Vegetable coating for selected food substrates and selected food substrates coated therewith
KR20210018354A (en) * 2018-06-08 2021-02-17 에멀쥐 아이엔씨 How to grow fungal mycelium and how to make edible products
EP3782475A1 (en) * 2019-08-20 2021-02-24 Bühler AG Method for the preparation of food containing protein
EP3910006A1 (en) * 2020-05-11 2021-11-17 Hope Tree International GmbH Replacement for bones and shells of seafood made completely from vegetable constituents; use of the replacement for bones and shells for vegan and vegetarian meat or fish meals; granules for the production of vegan and compostable bones and shells of seafood and method for manufacturing granules and vegan and compostable bones and shells of seafood derived from same
DE102020007888A1 (en) * 2020-12-23 2022-06-23 ETH Zürich Foamed, elastic, protein-based product
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
EP4029985A1 (en) * 2021-01-14 2022-07-20 Energiepark Hahnennest GmbH & Co.KG Method for producing a fibre blend
CN113652007B (en) * 2021-07-26 2023-04-07 集美大学 Colored glutinous rice paper and preparation method thereof
DE102022107750A1 (en) 2022-03-31 2023-10-05 AllCup GmbH Method for coating or producing a container from an edible or at least biodegradable material

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Also Published As

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

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