CY1120268T1 - Μεθοδος κατασκευης ενος προϊοντος διατροφης με υφη και ενος υφασμενου προϊοντος τροφιμου - Google Patents

Μεθοδος κατασκευης ενος προϊοντος διατροφης με υφη και ενος υφασμενου προϊοντος τροφιμου

Info

Publication number
CY1120268T1
CY1120268T1 CY20181100145T CY181100145T CY1120268T1 CY 1120268 T1 CY1120268 T1 CY 1120268T1 CY 20181100145 T CY20181100145 T CY 20181100145T CY 181100145 T CY181100145 T CY 181100145T CY 1120268 T1 CY1120268 T1 CY 1120268T1
Authority
CY
Cyprus
Prior art keywords
weight
food product
manufacturing
product
pulp
Prior art date
Application number
CY20181100145T
Other languages
English (en)
Inventor
Reetta KIVELÄ
Anna HÄKÄMIES
Original Assignee
Gold&Green Foods Oy
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 Gold&Green Foods Oy filed Critical Gold&Green Foods Oy
Publication of CY1120268T1 publication Critical patent/CY1120268T1/el

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
    • 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
    • A23P30/20—Extruding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/54—Proteins
    • A23V2250/548—Vegetable protein
    • A23V2250/5484—Oat protein
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/54—Proteins
    • A23V2250/548—Vegetable protein
    • A23V2250/5488—Soybean protein

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)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Manufacturing & Machinery (AREA)
  • Cereal-Derived Products (AREA)
  • Grain Derivatives (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Noodles (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

Προκειμένου να βελτιωθεί η θρεπτική αξία ενός προϊόντος διατροφής με υφή, έχει εφευρεθεί μια μέθοδος κατασκευής ενός προϊόντος διατροφής με υφή. Η μέθοδος περιλαμβάνει τα στάδια: - την παρασκευή ενός πολτού, i) του οποίου η ξηρή ύλη περιλαμβάνει: 1. τουλάχιστον 35% κατά βάρος πρωτεΐνη οσπρίων, 2. 10 έως 45% βάρους βρώμης, αλεύρι ολικής αλέσεως βρώμης ή μίγμα αυτών και 3. 5 έως 35% κατά βάρος πρωτεΐνη βρώμης, εκ των οποίων 2 και 3. πρέπει πάντοτε να ανέρχεται σε όχι περισσότερο από 65% κατά βάρος και ii) ο πολτός περιλαμβάνει περαιτέρω νερό 20-80%, κατά προτίμηση 30-40%, κατά μέγιστη προτίμηση 35-40%, του βάρους της ξηράς ουσίας, και - το μαγείρεμα του πολτού σε μια εστία εξώθησης και την εξώθηση του για να σχηματίσει ένα υφασμένο προϊόν τροφίμου.
CY20181100145T 2015-10-16 2018-02-06 Μεθοδος κατασκευης ενος προϊοντος διατροφης με υφη και ενος υφασμενου προϊοντος τροφιμου CY1120268T1 (el)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP15190251.7A EP3155903B1 (en) 2015-10-16 2015-10-16 A method of manufacturing a textured food product and a texturized food product

Publications (1)

Publication Number Publication Date
CY1120268T1 true CY1120268T1 (el) 2019-07-10

Family

ID=54359855

Family Applications (2)

Application Number Title Priority Date Filing Date
CY20181100145T CY1120268T1 (el) 2015-10-16 2018-02-06 Μεθοδος κατασκευης ενος προϊοντος διατροφης με υφη και ενος υφασμενου προϊοντος τροφιμου
CY20191101187T CY1122396T1 (el) 2015-10-16 2019-11-12 Μια μεθοδος παραγωγης ενος δομημενου προϊοντος διατροφης και ενα δομημενο προϊον διατροφης

Family Applications After (1)

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CY20191101187T CY1122396T1 (el) 2015-10-16 2019-11-12 Μια μεθοδος παραγωγης ενος δομημενου προϊοντος διατροφης και ενα δομημενο προϊον διατροφης

Country Status (29)

Country Link
US (2) US10499663B2 (el)
EP (2) EP3155903B1 (el)
JP (1) JP2018529387A (el)
KR (1) KR102089195B1 (el)
CN (1) CN108471778B (el)
AU (1) AU2016336811B2 (el)
BR (1) BR112018006770B8 (el)
CA (1) CA3000586C (el)
CL (1) CL2018000890A1 (el)
CY (2) CY1120268T1 (el)
DK (2) DK3155903T3 (el)
ES (2) ES2663326T3 (el)
HR (2) HRP20180512T1 (el)
HU (2) HUE037118T2 (el)
IL (1) IL258406B (el)
LT (2) LT3155903T (el)
ME (2) ME03021B (el)
MX (1) MX2018004393A (el)
NO (1) NO3155903T3 (el)
NZ (1) NZ741011A (el)
PL (2) PL3155903T3 (el)
PT (2) PT3155903T (el)
RS (2) RS56964B1 (el)
RU (1) RU2700879C1 (el)
SA (1) SA518391353B1 (el)
SI (2) SI3155903T1 (el)
TR (1) TR201802993T4 (el)
WO (1) WO2017064172A1 (el)
ZA (1) ZA201801980B (el)

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