CA2260306A1 - Vegetal hypoallergenic food base and method for preparing same - Google Patents
Vegetal hypoallergenic food base and method for preparing same Download PDFInfo
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- CA2260306A1 CA2260306A1 CA002260306A CA2260306A CA2260306A1 CA 2260306 A1 CA2260306 A1 CA 2260306A1 CA 002260306 A CA002260306 A CA 002260306A CA 2260306 A CA2260306 A CA 2260306A CA 2260306 A1 CA2260306 A1 CA 2260306A1
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- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- Bakery Products And Manufacturing Methods Therefor (AREA)
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Abstract
The present invention relates to a vegetal hypoallergenic food base and a method for preparing the food base. The method for preparing a vegetal, hypoallergenic food base comprises the steps of (i) mixing oats, rice or oat flour or a by-product thereof, with a suitable amount of apples, pears, or a by-product thereof, for obtaining a mixture containing 25 to 50% of the other ingredient, and (ii) chopping the mixture obtained in step (i).
Description
VEGETAL HYPOALLERGENIC FOOD BASE AND
METHOD FOR PREPARING SAME
BACKGROUND OF THE INVENTION
s (a) Field of the Invention The invention relates to a food base and a method for preparing same. More particularly, the invention is concerned with a method for preparing a vegetal hypoallergenic food base, without any animal to fat.
(b) Description of Prior Art In the food industry, there is an increasing demand for a food base which is not allergenic and which is all vegetal.
i5 The general public has become increasingly aware of the need to control the intake of fat and cholesterol in their diet. Animal products or animal-containing products are regarded as a significant source of saturated fat and cholesterol. Medical stud-2o ies have concluded that human consumption of such fat and cholesterol should be limited in order to avoid such maladies as coronary heart disease. The general recommendation has thus been to greatly reduce and even eliminate intake of such unhealthy fat and cholesterol.
2s This recommendation was rapidly accepted by the public and is resulting in substantial decreases in the consumption of animal-containing products. Substantial efforts have been mounted to provide a food base or food substitute which would be 1000 vegetal.
3o An example of such food base or food substitute is tofu which is used in various recipes to replace meat. Tofu can be molded in various shapes and can also be used in most recipes as a food base without significantly altering the recipes.
35 The number of food bases or food substitutes available to the public is very limited.
METHOD FOR PREPARING SAME
BACKGROUND OF THE INVENTION
s (a) Field of the Invention The invention relates to a food base and a method for preparing same. More particularly, the invention is concerned with a method for preparing a vegetal hypoallergenic food base, without any animal to fat.
(b) Description of Prior Art In the food industry, there is an increasing demand for a food base which is not allergenic and which is all vegetal.
i5 The general public has become increasingly aware of the need to control the intake of fat and cholesterol in their diet. Animal products or animal-containing products are regarded as a significant source of saturated fat and cholesterol. Medical stud-2o ies have concluded that human consumption of such fat and cholesterol should be limited in order to avoid such maladies as coronary heart disease. The general recommendation has thus been to greatly reduce and even eliminate intake of such unhealthy fat and cholesterol.
2s This recommendation was rapidly accepted by the public and is resulting in substantial decreases in the consumption of animal-containing products. Substantial efforts have been mounted to provide a food base or food substitute which would be 1000 vegetal.
3o An example of such food base or food substitute is tofu which is used in various recipes to replace meat. Tofu can be molded in various shapes and can also be used in most recipes as a food base without significantly altering the recipes.
35 The number of food bases or food substitutes available to the public is very limited.
Therefore, it would be highly desirable to be provided with a food base that would be all vegetal, without any animal fat.
It would also be highly desirable to be pro-s vided with a food base that would be non-allergenic.
SUMMARY OF THE INVENTION
An object of the present invention is to pro-vide an all-vegetal food base which is non-allergenic.
to In accordance with the present invention there is provided a method for preparing a vegetal, hypoallergenic food base. The method comprises the steps of (i) mixing at least one ingredient selected from i5 the group consisting of oatmeal, oat or rice flour, and by-products thereof, with a suitable amount of at least one other ingredient selected from the group consisting of apples, pears, and by-products thereof, for obtaining a zo mixture containing 25 to 50% of said other ingredient; and (ii) chopping the mixture obtained in step (i).
The method may further comprise the step of:
(iii)allowing for the mixture obtained in step (ii) 2s to macerate for up to eight hours.
The method may also comprise after step (ii) the step of (iii)draining and molding the mixture obtained in step (ii) .
3o The method preferably further comprise the step of (iv) baking or cooking for a sufficient time at a suitable temperature for obtaining a solid food base.
It would also be highly desirable to be pro-s vided with a food base that would be non-allergenic.
SUMMARY OF THE INVENTION
An object of the present invention is to pro-vide an all-vegetal food base which is non-allergenic.
to In accordance with the present invention there is provided a method for preparing a vegetal, hypoallergenic food base. The method comprises the steps of (i) mixing at least one ingredient selected from i5 the group consisting of oatmeal, oat or rice flour, and by-products thereof, with a suitable amount of at least one other ingredient selected from the group consisting of apples, pears, and by-products thereof, for obtaining a zo mixture containing 25 to 50% of said other ingredient; and (ii) chopping the mixture obtained in step (i).
The method may further comprise the step of:
(iii)allowing for the mixture obtained in step (ii) 2s to macerate for up to eight hours.
The method may also comprise after step (ii) the step of (iii)draining and molding the mixture obtained in step (ii) .
3o The method preferably further comprise the step of (iv) baking or cooking for a sufficient time at a suitable temperature for obtaining a solid food base.
The sufficient time for baking or cooking is preferably about 10 minutes at a temperature of about 37° to 40°C.
The method may further comprise the step of s adding water to the mixture of step (ii) for obtaining a food base having a humidity content of up to 90%.
The mixture obtained may further comprise an additive selected from the group consisting of onions, spices, natural or artificial vegetal flavoring agents, salt, io algae, agar-agar, honey, maple syrup, sugar, natural or artificial colorant, fruit juice, fruit pectin, alfalfa, and a conservation agent.
The food base may be flavored with chicken, beef, pork, fish or cheese flavoring agents for 15 imitating same.
In accordance with the present invention, there is provided a vegetal, hypoallergenic food base comprising at least one ingredient selected from the group consisting of oats, rice or oat flour, and a by-2o product thereof, and at least one other ingredient selected from the group consisting of apples, pears, and a by-product thereof, in a suitable amount for obtaining a dough-like mixture comprising between 25 to 500 of the other ingredient relative to the total 2s content of the food base.
The food base may further comprising an additive selected from the group consisting of onions, spices, natural or artificial vegetal flavoring agents, salt, algae, agar-agar, honey, maple syrup, sugar, 3o natural or artificial vegetal colorant, fruit pectin, fruit juice, alfalfa, and a conservation agent. The food base may also comprise water for obtaining a vegetal pate, which may optionally be flavored with chicken, beef, pork, fish or cheese flavoring agents 35 for imitating same. In a preferred embodiment of the invention, the vegetal pate is dried in a pasta-like shape selected from the group consisting of lasagna, spaghetti, macaroni, fettuccini, gnocchi, and ravioli or molded in a waffle-like shape, a stick, a pancake-s like shape or a chip-like shape.
In another preferred embodiment of the invention, the food base may comprise up to 900 humidity as a drink supplement or a frozen drink supplement.
to DETAILED DESCRIPTION OF THE INVENTION
In accordance with a preferred embodiment of the invention, the food base of the present invention comprises oats or a derivative of oats such as oat i5 flour, or rice or a derivative of rice such as rice flour, with apples or pears or a derivative of apples or pears to obtain a mixture containing between 25 to 50% of apples or pears, or a derivative of same, relative to the whole content of the food base. The 2o food base is so prepared so as to obtain a dough-like mixture. The food base preferably does not comprise any animal fat.
In accordance with a preferred embodiment of the invention, the method for preparing the food base 2s comprises the step of mixing the oats or the rice or any derivative thereof with a suitable quantity of apples and/or pears or a derivative of apples or pears so as to obtain a composition containing 25 to 50% of apples or pears relative to the whole content of the 3o food base.
The dough-like mixture previously obtained by the mixing of the ingredients are then finely chopped.
Water may also be added if necessary, depending on the intended use of the food base. As will be seen herein-after, the food base of the present invention can be used for various purposes for either preparing an edible or drinkable food base. Accordingly, if the food base is used for preparing a drink mixture, then s it might be desirable to add water to the dough-like mixture to obtain a mixture that would be liquid to be suitable for drinking.
Preferably, the dough-like mixture is macerated for up to eight hours. Thereafter, the dough-like to mixture is drained and molded so as to retain a given shape, depending on the intended use of the food base.
The drained molded dough mixture is then cooked for about 10 minutes, preferably at a temperature of about 37° to 40°. The dough mixture can be cooked either in 15 a conventional oven, can also be steamed, autoclaved or cooked in a microwave oven.
In accordance with the present invention, the food base can further contain additives, which can also be chopped with the apples or pears and then molded and 2o baked, fried or dried.
The food base of the present invention prefera-bly contains between 10 to 90% of humidity. The food base could be molded and used as a vegetal pate which can alternatively be flavored with chicken, beef, pork, 2s fish or cheese flavors for imitating such a pate. The food base could also be used as a dried vegetal pate that can be molded before being dried, as lasagna, spaghetti, macaroni, or any other pasta.
The food base could also be molded as a pita 3o bread and baked as such for obtaining a pita imitation.
The food base alternatively could also be molded as a pancake, a waffle, a stick or a chip and thereafter be baked or fried for imitating a pancake, a waffle, a stick or a chip.
In a preferred embodiment, the food base of the present invention can be dried and ground into a s powder, in which case the preferred range of humidity that such a food base should contain is about 10 to 15%. If the food base is dried, it can be ground thereafter in a powder, which can at a later time be re-humidified for obtaining the food base under suit-io able form adapted for the intended use.
The food base could also be prepared as a loaf of bread, molded as such and cooked for obtaining an imitation of a loaf of bread. If the food base is dried and ground into a powder, it can then be 15 dehydrated and used as a puree with various flavor agents such as, for example, carrot, onion or spice or any other flavoring agent that one in the food industry might think of.
In another preferred embodiment of the inven-zo tion, the food base of the present invention contains between 80 to 90°s of humidity and is thus in a liquid form for being used as a drink food base which may be used as a meal substitute since it is nutritious and refreshing. Optionally, such a drink food base could 2s be frozen and used in the preparation of frozen desserts or frozen slush.
The present invention will be more readily un derstood by referring to the following example which is given to illustrate the invention rather than to limit 3o its scope.
_ 7 _ Beef flavored vegetal pate To produce a vegetal pate that would have a taste resembling that of beef, 150 g of either oatmeal, s oat or rice flour, or by-products thereof are mixed with 150 g of apples or pears and/or a by-product thereof, with about 25 g of alfalfa. The mixture so obtained is finely chopped and water is added if needed. The amount of water needed will depend on the to amount of water contained in the apples and/or the pears or the by-products used. The mixture should have the texture of dough. The mixture is set aside for 30 minutes for maceration and curdling at a temperature of about 72 to 80°F (21 to 26°C) . Afterward, the mixture 15 is drained and about 100 g of onions is added together with salt, sage, spices, color and natural or artificial vegetal flavoring agents. The mixture is further finely chopped and steam-baked for 30 to 60 minutes in a suitable form such as a sausage.
Waffle-shaped vegetal pate About 150 g of oatmeal, oat or rice flour or 2s by-products thereof are added to apples or pears and/or by-products thereof together with about 25 g of alfalfa. The mixture is finely chopped and water is added if needed. Again, the amount of water added depends on the content of water of the apples or the 3o pears or the by-products used. Similarly, the mixture is set aside for 60 minutes at a temperature of about 70°F (about 21°C) for maceration and curdling.
Afterward, the mixture is drained. To this drained mixture, salt, spices, vegetal ligands such as 35 25 g of pectin of pears or apples, and natural or artificial vegetal flavoring and coloring agents are _ g _ added. Honey and sugar or syrup such as maple syrup (about 50 g) are also added depending if the type of waffle that needs to be produced is a sugar-free waffle or how sweet the waffle is desired to be. A
s conservation agent can also be added at this point.
This mixture is finely chopped and tested in a mold such as a square or round mold to be steam-baked.
Thereafter, the cast is sliced and toasted or grilled to form waffles. Such waffles can thereafter be to wrapped and are ready for sale or freezing as a dessert.
Lasagna shaped vegetal pate (dry form) i5 Similarly, as in examples 1 and 2 above, 150 g of oatmeal, oat or rice flour, or by-products thereof are mixed with about 150 g of apples or pears and/or a by-product thereof and with about 50 g of alfalfa. The resulting mixture is finely chopped and water is added 2o if needed. The mixture is set aside for 30 minutes at a temperature of about 70°F (21°C) for maceration and curdling.
Thereafter, the mixture is drained and salt, spices, 25 g of vegetal powder such as carrot or 2s broccoli (to obtain a different taste of lasagna), about 50 g of onions, about 25 g of vegetal ligands such as fruit pectin (apple or pear pectin), natural or artificial vegetal flavoring and coloring agents, vegetal fat such as sunflower oil (to prevent the 3o mixture from sticking to the mold that will cast the lasagna or the apparatus that will extrude the mixture as a lasagna), and water. The resulting mixture is further finely chopped. The mixture is further tested as lasagna and cooked. Once cooked, the lasagna so 35 obtained can be wrapped with or without a conservation g _ agent. Preferably, the lasagna should be kept in a dry place to prevent the lasagna to absorb moisture from the ambient air and become sticky as any other pasta.
Preferably, the lasagna so obtained should be kept in s an environment containing about 10 to 30% humidity.
While the invention has been described in con-nection with specific embodiments thereof, it will be understood that it is capable of further modifications and this application is intended to cover any varia-lo tions, uses, or adaptations of the invention following, in general, the principles of the invention and includ-ing such departures from the present disclosure as come within known or customary practice within the art to which the invention pertains and as may be applied to 15 the essential features hereinbefore set forth, and as follows in the scope of the appended claims.
The method may further comprise the step of s adding water to the mixture of step (ii) for obtaining a food base having a humidity content of up to 90%.
The mixture obtained may further comprise an additive selected from the group consisting of onions, spices, natural or artificial vegetal flavoring agents, salt, io algae, agar-agar, honey, maple syrup, sugar, natural or artificial colorant, fruit juice, fruit pectin, alfalfa, and a conservation agent.
The food base may be flavored with chicken, beef, pork, fish or cheese flavoring agents for 15 imitating same.
In accordance with the present invention, there is provided a vegetal, hypoallergenic food base comprising at least one ingredient selected from the group consisting of oats, rice or oat flour, and a by-2o product thereof, and at least one other ingredient selected from the group consisting of apples, pears, and a by-product thereof, in a suitable amount for obtaining a dough-like mixture comprising between 25 to 500 of the other ingredient relative to the total 2s content of the food base.
The food base may further comprising an additive selected from the group consisting of onions, spices, natural or artificial vegetal flavoring agents, salt, algae, agar-agar, honey, maple syrup, sugar, 3o natural or artificial vegetal colorant, fruit pectin, fruit juice, alfalfa, and a conservation agent. The food base may also comprise water for obtaining a vegetal pate, which may optionally be flavored with chicken, beef, pork, fish or cheese flavoring agents 35 for imitating same. In a preferred embodiment of the invention, the vegetal pate is dried in a pasta-like shape selected from the group consisting of lasagna, spaghetti, macaroni, fettuccini, gnocchi, and ravioli or molded in a waffle-like shape, a stick, a pancake-s like shape or a chip-like shape.
In another preferred embodiment of the invention, the food base may comprise up to 900 humidity as a drink supplement or a frozen drink supplement.
to DETAILED DESCRIPTION OF THE INVENTION
In accordance with a preferred embodiment of the invention, the food base of the present invention comprises oats or a derivative of oats such as oat i5 flour, or rice or a derivative of rice such as rice flour, with apples or pears or a derivative of apples or pears to obtain a mixture containing between 25 to 50% of apples or pears, or a derivative of same, relative to the whole content of the food base. The 2o food base is so prepared so as to obtain a dough-like mixture. The food base preferably does not comprise any animal fat.
In accordance with a preferred embodiment of the invention, the method for preparing the food base 2s comprises the step of mixing the oats or the rice or any derivative thereof with a suitable quantity of apples and/or pears or a derivative of apples or pears so as to obtain a composition containing 25 to 50% of apples or pears relative to the whole content of the 3o food base.
The dough-like mixture previously obtained by the mixing of the ingredients are then finely chopped.
Water may also be added if necessary, depending on the intended use of the food base. As will be seen herein-after, the food base of the present invention can be used for various purposes for either preparing an edible or drinkable food base. Accordingly, if the food base is used for preparing a drink mixture, then s it might be desirable to add water to the dough-like mixture to obtain a mixture that would be liquid to be suitable for drinking.
Preferably, the dough-like mixture is macerated for up to eight hours. Thereafter, the dough-like to mixture is drained and molded so as to retain a given shape, depending on the intended use of the food base.
The drained molded dough mixture is then cooked for about 10 minutes, preferably at a temperature of about 37° to 40°. The dough mixture can be cooked either in 15 a conventional oven, can also be steamed, autoclaved or cooked in a microwave oven.
In accordance with the present invention, the food base can further contain additives, which can also be chopped with the apples or pears and then molded and 2o baked, fried or dried.
The food base of the present invention prefera-bly contains between 10 to 90% of humidity. The food base could be molded and used as a vegetal pate which can alternatively be flavored with chicken, beef, pork, 2s fish or cheese flavors for imitating such a pate. The food base could also be used as a dried vegetal pate that can be molded before being dried, as lasagna, spaghetti, macaroni, or any other pasta.
The food base could also be molded as a pita 3o bread and baked as such for obtaining a pita imitation.
The food base alternatively could also be molded as a pancake, a waffle, a stick or a chip and thereafter be baked or fried for imitating a pancake, a waffle, a stick or a chip.
In a preferred embodiment, the food base of the present invention can be dried and ground into a s powder, in which case the preferred range of humidity that such a food base should contain is about 10 to 15%. If the food base is dried, it can be ground thereafter in a powder, which can at a later time be re-humidified for obtaining the food base under suit-io able form adapted for the intended use.
The food base could also be prepared as a loaf of bread, molded as such and cooked for obtaining an imitation of a loaf of bread. If the food base is dried and ground into a powder, it can then be 15 dehydrated and used as a puree with various flavor agents such as, for example, carrot, onion or spice or any other flavoring agent that one in the food industry might think of.
In another preferred embodiment of the inven-zo tion, the food base of the present invention contains between 80 to 90°s of humidity and is thus in a liquid form for being used as a drink food base which may be used as a meal substitute since it is nutritious and refreshing. Optionally, such a drink food base could 2s be frozen and used in the preparation of frozen desserts or frozen slush.
The present invention will be more readily un derstood by referring to the following example which is given to illustrate the invention rather than to limit 3o its scope.
_ 7 _ Beef flavored vegetal pate To produce a vegetal pate that would have a taste resembling that of beef, 150 g of either oatmeal, s oat or rice flour, or by-products thereof are mixed with 150 g of apples or pears and/or a by-product thereof, with about 25 g of alfalfa. The mixture so obtained is finely chopped and water is added if needed. The amount of water needed will depend on the to amount of water contained in the apples and/or the pears or the by-products used. The mixture should have the texture of dough. The mixture is set aside for 30 minutes for maceration and curdling at a temperature of about 72 to 80°F (21 to 26°C) . Afterward, the mixture 15 is drained and about 100 g of onions is added together with salt, sage, spices, color and natural or artificial vegetal flavoring agents. The mixture is further finely chopped and steam-baked for 30 to 60 minutes in a suitable form such as a sausage.
Waffle-shaped vegetal pate About 150 g of oatmeal, oat or rice flour or 2s by-products thereof are added to apples or pears and/or by-products thereof together with about 25 g of alfalfa. The mixture is finely chopped and water is added if needed. Again, the amount of water added depends on the content of water of the apples or the 3o pears or the by-products used. Similarly, the mixture is set aside for 60 minutes at a temperature of about 70°F (about 21°C) for maceration and curdling.
Afterward, the mixture is drained. To this drained mixture, salt, spices, vegetal ligands such as 35 25 g of pectin of pears or apples, and natural or artificial vegetal flavoring and coloring agents are _ g _ added. Honey and sugar or syrup such as maple syrup (about 50 g) are also added depending if the type of waffle that needs to be produced is a sugar-free waffle or how sweet the waffle is desired to be. A
s conservation agent can also be added at this point.
This mixture is finely chopped and tested in a mold such as a square or round mold to be steam-baked.
Thereafter, the cast is sliced and toasted or grilled to form waffles. Such waffles can thereafter be to wrapped and are ready for sale or freezing as a dessert.
Lasagna shaped vegetal pate (dry form) i5 Similarly, as in examples 1 and 2 above, 150 g of oatmeal, oat or rice flour, or by-products thereof are mixed with about 150 g of apples or pears and/or a by-product thereof and with about 50 g of alfalfa. The resulting mixture is finely chopped and water is added 2o if needed. The mixture is set aside for 30 minutes at a temperature of about 70°F (21°C) for maceration and curdling.
Thereafter, the mixture is drained and salt, spices, 25 g of vegetal powder such as carrot or 2s broccoli (to obtain a different taste of lasagna), about 50 g of onions, about 25 g of vegetal ligands such as fruit pectin (apple or pear pectin), natural or artificial vegetal flavoring and coloring agents, vegetal fat such as sunflower oil (to prevent the 3o mixture from sticking to the mold that will cast the lasagna or the apparatus that will extrude the mixture as a lasagna), and water. The resulting mixture is further finely chopped. The mixture is further tested as lasagna and cooked. Once cooked, the lasagna so 35 obtained can be wrapped with or without a conservation g _ agent. Preferably, the lasagna should be kept in a dry place to prevent the lasagna to absorb moisture from the ambient air and become sticky as any other pasta.
Preferably, the lasagna so obtained should be kept in s an environment containing about 10 to 30% humidity.
While the invention has been described in con-nection with specific embodiments thereof, it will be understood that it is capable of further modifications and this application is intended to cover any varia-lo tions, uses, or adaptations of the invention following, in general, the principles of the invention and includ-ing such departures from the present disclosure as come within known or customary practice within the art to which the invention pertains and as may be applied to 15 the essential features hereinbefore set forth, and as follows in the scope of the appended claims.
Claims (17)
1. A method for preparing a vegetal, hypoallergenic food base, said method comprising the steps of:
(iv) mixing at least one ingredient selected from the group consisting of oatmeal, oat or rice flour, and by-products thereof, with a suitable amount of at least one other ingredient selected from the group consisting of apples, pears, and by-products thereof, for obtaining a mixture containing 25 to 50% of said other ingredient; and (v) chopping the mixture obtained in step (i).
(iv) mixing at least one ingredient selected from the group consisting of oatmeal, oat or rice flour, and by-products thereof, with a suitable amount of at least one other ingredient selected from the group consisting of apples, pears, and by-products thereof, for obtaining a mixture containing 25 to 50% of said other ingredient; and (v) chopping the mixture obtained in step (i).
2. The method of claim 1, further comprising the step of:
(vi) allowing for said mixture obtained in step (ii) to macerate for up to eight hours.
(vi) allowing for said mixture obtained in step (ii) to macerate for up to eight hours.
3. The method of claim 1, further comprising after step (ii) the step of:
(v) draining and molding the mixture obtained in step (ii).
(v) draining and molding the mixture obtained in step (ii).
4. The method of claim 3, further comprising the step of:
(vi) cooking for a sufficient time at a suitable temperature for obtaining a solid food base.
(vi) cooking for a sufficient time at a suitable temperature for obtaining a solid food base.
5. The method of claim 4, wherein the cooked mixture in step (iv) is cooked for about 10 minutes at a temperature of about 37° to 40°C.
6. The method of claim 1, further comprising the step of adding water to the mixture of step (ii) for obtaining a food base having a humidity content of up to 90%.
7. The method of claim 1, further comprising an additive selected from the group consisting of onions, spices, natural or artificial vegetal flavoring agents, salt, algae, agar-agar, honey, maple syrup, sugar, natural or artificial colorant, fruit juice, fruit pectin, alfalfa, and a conservation agent.
8. The method of claim 1, wherein the food base is flavored with chicken, beef, pork, fish or cheese flavoring agents for imitating same.
9. A vegetal, hypoallergenic food base comprising at least one ingredient selected from the group consisting of oats, rice or oat flour, and a by-product thereof, and at least one other ingredient selected from the group consisting of apples, pears, and a by-product thereof, in a suitable amount for obtaining a dough-like mixture comprising between 25 to 50% of said other ingredient relative to the total content of the food base.
10. The food base of claim 9, further comprising an additive selected from the group consisting of onions, spices, natural or artificial vegetal flavoring agents, salt, algae, agar-agar, honey, maple syrup, sugar, natural or artificial vegetal colorant, fruit pectin, fruit juice, alfalfa, and a conservation agent.
11. The food base of claim 9, wherein said food base further comprises water for obtaining a vegetal pâté.
12. The food base of claim 11, wherein said vegetal pate is flavored with chicken, beef, pork, fish or cheese flavoring agents for imitating same.
13. The food base of claim 11, wherein said vegetal pate is dried in a pasta-like shape.
14. The food base of claim 13, wherein the pasta-like shape is selected from the group consisting of lasagna, spaghetti, macaroni, fettuccini, gnocchi, and ravioli.
15. The food base of claim 11, wherein said vegetal pate is molded in a waffle-like shape, a stick, a pancake-like shape or a chip-like shape.
16. The food base of claim 8, wherein said food base comprises up to 90% humidity as a drink supplement.
17. The food base of claim 16, wherein the drinking supplement is a frozen drinking supplement.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA002260306A CA2260306A1 (en) | 1999-01-25 | 1999-01-25 | Vegetal hypoallergenic food base and method for preparing same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA002260306A CA2260306A1 (en) | 1999-01-25 | 1999-01-25 | Vegetal hypoallergenic food base and method for preparing same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2260306A1 true CA2260306A1 (en) | 2000-07-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002260306A Abandoned CA2260306A1 (en) | 1999-01-25 | 1999-01-25 | Vegetal hypoallergenic food base and method for preparing same |
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| Country | Link |
|---|---|
| CA (1) | CA2260306A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2344885A1 (en) * | 2010-04-16 | 2010-09-08 | Siprado, S.A. | Method for producing slivers of vegetable paste |
-
1999
- 1999-01-25 CA CA002260306A patent/CA2260306A1/en not_active Abandoned
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2344885A1 (en) * | 2010-04-16 | 2010-09-08 | Siprado, S.A. | Method for producing slivers of vegetable paste |
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