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, 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)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Medicinal Chemistry (AREA)
  • Organic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • General Health & Medical Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Manufacturing & Machinery (AREA)
  • Botany (AREA)
  • Animal Husbandry (AREA)
  • Zoology (AREA)
  • Grain Derivatives (AREA)
  • General Preparation And Processing Of Foods (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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Publication number Priority date Publication date Assignee Title
DE102016111518A1 (de) * 2015-11-12 2017-05-18 ETH Zürich Aufgeschäumtes teigbasiertes Lebensmittelprodukt sowie Vorrichtung und Verfahren zur Herstellung des aufgeschäumten teigbasierten Lebensmittelprodukts
EP3481233A4 (en) 2016-07-08 2020-03-04 Griffith Foods International Inc. PLANT COATING FOR SELECTED FOOD SUBSTRATE AND SELECTED FOOD SUBSTRATE COATED THEREWITH
EP3801554A4 (en) * 2018-06-08 2022-06-08 Emergy Inc. METHODS OF CULTURING MYCELIUM FUNGAL AND FORMING EDIBLE PRODUCTS THEREOF
EP3782475A1 (de) * 2019-08-20 2021-02-24 Bühler AG Verfahren zur herstellung von proteinhaltigen lebensmitteln
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
DE102020007888A1 (de) * 2020-12-23 2022-06-23 ETH Zürich Geschäumtes, elastisches, protein-basiertes Produkt
KR20230129179A (ko) * 2020-12-23 2023-09-06 에테하 쭈리히 발포성, 탄성, 단백질-기반 제품, 그러한 제품, 특히식물성 단백질-기반 및 식물성 섬유-기반 압출 육류 유사품을 제조하는 방법, 그러한 방법을 수행하기위한 장치 및 식물성 단백질-기반 육류 유사품을 제조하기위한 제품의 사용방법
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

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Also Published As

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

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