DE10155301A1 - Use is made of health-giving constituents of wine by addition to a wide variety of foods of alcohol-containing comminuted grape marc - Google Patents
Use is made of health-giving constituents of wine by addition to a wide variety of foods of alcohol-containing comminuted grape marcInfo
- Publication number
- DE10155301A1 DE10155301A1 DE10155301A DE10155301A DE10155301A1 DE 10155301 A1 DE10155301 A1 DE 10155301A1 DE 10155301 A DE10155301 A DE 10155301A DE 10155301 A DE10155301 A DE 10155301A DE 10155301 A1 DE10155301 A1 DE 10155301A1
- Authority
- DE
- Germany
- Prior art keywords
- wine
- marc
- added
- crushed
- alcohol
- 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.)
- Withdrawn
Links
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
- A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
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- 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
- A21D13/40—Products characterised by the type, form or use
-
- 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
- A21D13/04—Products made from materials other than rye or wheat flour
-
- 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
- A21D13/04—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, 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
-
- 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
- A23L33/105—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 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
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12F—RECOVERY OF BY-PRODUCTS OF FERMENTED SOLUTIONS; DENATURED ALCOHOL; PREPARATION THEREOF
- C12F3/00—Recovery of by-products
- C12F3/06—Recovery of by-products from beer and wine
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Organic Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Botany (AREA)
- Genetics & Genomics (AREA)
- Molecular Biology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Die Erfindung betrifft Lebensmittel, die besondere gesundheitsfördernde Eigenschaften besitzen, sogenannte Functional Food. Diese ist anwendbar bei allen Lebensmitteln, wie z. Bsp. Backwaren, Müsli, Teigwaren, Wurst, Pasteten, Milchprodukte u. a. The invention relates to foods that are special have health-promoting properties, so-called Functional food. This is applicable to all foods, such as z. E.g. baked goods, muesli, pasta, sausage, pies, Dairy products and a.
Stand der TechnikState of the art
Es ist bereits seit längerer Zeit bekannt, Lebensmitteln Zusatzstoffe beizumischen. Die Gründe sind verschieden: Kostensenkung durch preiswertere Ersatzstoffe, Konservierungsmittel für längere Haltbarkeit oder Verbesserung der Produkteigenschaften (Geschmack, Gesundheitswert, Farbe). Food has been known for a long time Add additives. The reasons are different: Cost reduction through cheaper substitutes, Preservative for longer shelf life or improvement of Product properties (taste, health value, color).
Durch die DE 23 33 387 und 216160 ist es bekannt, Treber getrocknet oder ungetrocknet dem Backteig zuzusetzen. In der DD 213587 wird vorgeschlagen, Trester als Zusatz zu verwenden. Treber und Trester sind preiswerte Rückstände aus der Alkoholgetränke- bzw. Mostherstellung. Als Vorteile werden neben den niedrigen Kosten auch Produktverbesserungen durch bessere Farbe, Kruste, Geschmack und ein höherer Gesundheitswert durch die Ballaststoffe angegeben. Trester fällt in größeren Mengen nur nach der Ernte an. Vorschläge, um Trester das ganze Jahr verfügbar zu halten sind nicht bekannt. Des weiteren wird bisher nur Trester aus der Kernobstverarbeitung eingesetzt, Weintrester wird bisher nicht verwendet. Dieser enthält Kerne, Schalen und geringe Anteile Stiele(Rappen) und ist deshalb hart und pelzig bzw. bitter. Er wird darum bisher als nicht für Lebensmittelzusätze geeignet angesehen und kompostiert. Auch Weintrester fällt nur in der kurzen Erntesaison an. From DE 23 33 387 and 216160 it is known as spent grain add dried or undried to the batter. In the DD 213587 is proposed to add pomace to use. Grains and pomace are inexpensive residues from the production of alcoholic beverages or must. As advantages besides the low cost too Product improvements through better color, crust, taste and a higher one Health value indicated by the fiber. rape occurs in larger quantities only after harvest. Proposals, to keep pomace available all year round are not known. Furthermore, only pomace from the Pome fruit processing used, wine pomace is so far not used. This contains kernels, shells and minor Shares stalks (rapping) and is therefore hard and furry or bitter. He is therefore not considered for Food additives considered suitable and composted. Wine marc too only occurs in the short harvest season.
Zur Erhöhung des gesundheitlichen Wertes werden Lebensmittel mit Vitaminen, Mineralien und anderen Zusätzen angereichert. To increase the health value Food with vitamins, minerals and other additives enriched.
Seit einiger Zeit gibt es wissenschaftliche Erkenntnisse zur gesundheitsfördernden Wirkung des Rotweins und der roten Weintrauben. Zu den wichtigen Inhaltsstoffen der roten Weintrauben und des Rotweins gehören die Flavonole. Von diesen sekundären Pflanzenstoffen ist eine große Anzahl bekannt. Gegenwärtig werden Flavonole therapeutisch eingesetzt bei entzündlichen Erkrankungen mit Bindegewebsschädigung, Venenleiden und als Hepatoprotektiva. Flavonole haben antioxidative und Radikalfängereigenschaften und zeigen präventive Wirkungen zur selektiven Senkung des Blutlipoidspiegels (Cholesterinspiegels) durch Verhinderung der Oxidation des LDL (low density lipoprotein). Zugeschrieben werden den Flavonolen antithrombotische Eigenschaften, welche die Aggregation der Blutplättchen herabsetzen. Den Flavonolen werden weitere gesundheitsfördernde Wirkungen zugeschrieben. Zur direkten Nutzung dieser Inhaltsstoffe ist ein Verfahren bekannt (DE 197 20 767), diese Stoffe aus den Pressrückständen bei der Weingewinnung (Trester) zu extrahieren. Die hergestellte Lösung wird eingedampft, die so gewonnenen Bestandteile Lebensmitteln zugesetzt (z. Bsp. Bonbons, Brausetabletten). Das Verfahren ist sehr aufwendig und der ausgelaugte Trester verbleibt ungenutzt. Das betrifft auch andere Verfahren zur Gewinnung von sekundären Pflanzenstoffen, z. Bsp. nach WO 00/33824 aus Kirschen oder WO 00/36936 aus Olivenöl. Scientific knowledge has been available for some time on the health-promoting effects of red wine and red grapes. The important ingredients of red grapes and red wine belong to the flavonols. There are a large number of these phytochemicals known. Flavonols are currently becoming therapeutic used in inflammatory diseases with Connective tissue damage, venous disorders and as hepatoprotective agents. Have flavonols antioxidant and radical scavenger properties and show preventive effects for the selective lowering of the Blood lipoid (cholesterol) levels by preventing the Oxidation of LDL (low density lipoprotein). Attributed the flavonols have antithrombotic properties, which reduce platelet aggregation. The Flavonols have other health benefits attributed. For the direct use of these ingredients a method is known (DE 197 20 767), these substances the pressing residues during wine production (pomace) extract. The solution produced is evaporated added ingredients obtained in this way to foods (e.g. Sweets, effervescent tablets). The process is very complex and the leached pomace remains unused. The also relates to other methods of obtaining secondary Plant substances, e.g. For example according to WO 00/33824 from cherries or WO 00/36936 from olive oil.
A - Aufgabe der ErfindungA - Object of the invention
Aufgabe der Erfindung ist es deshalb, ein Verfahren zu entwickeln, dass die gesundheitsfördernden Bestandteile von Wein vollständig nutzt und diese mit geringem technischen Aufwand Lebensmitteln zugesetzt werden können. Eine Unteraufgabe ist die Verwertung von bisher ungenutzten Rückständen. The object of the invention is therefore to provide a method develop the health-promoting components of Wine fully uses and this with little technical Effort can be added to foods. A Sub-task is the recovery of previously unused Residues.
Erfindungsgemäß wird die Aufgabe gemäß den Merkmalen des Anspruches 1 gelöst. According to the invention the task according to the features of Claim 1 solved.
Verschiedene wissenschaftliche Untersuchungen lassen darauf schließen, dass bei einer bestimmten Verarbeitung und Zusatzmenge von Weintrester eine gesundheitsfördernde Wirkung eintritt, ohne das eine sensorische Beeinträchtigung des Lebensmittels erfolgt. Es wurde überraschend gefunden, dass selbst extrahierter Weintrester noch genügend Flavonole und andere wertvolle Stoffe enthält und gemäß der Erfindung genutzt werden kann. Various scientific studies point to this conclude that with a certain processing and Adding amount of wine pomace is beneficial to health Effect occurs without the sensory Impairment of the food takes place. It was surprising found that even extracted pomace still contains enough flavonols and other valuable substances and can be used according to the invention.
Die erfindungsgemäße Feinzerkleinerung kleiner als 500 µm (99% der Partikel) verbessert nicht nur die sensorischen Eigenschaften, sondern auch die Aufnahme der Wertstoffe durch die Verdauungsorgane. Die Feinzerkleinerung ist günstig im feuchten Zustand durchzuführen. Eine nachträgliche Trocknung ist nur für wenige Einsatzfälle, wie Fertigbackmischungen erforderlich. The fine comminution according to the invention smaller than 500 microns (99% of the particles) not only improves the sensory Properties, but also the absorption of the valuable materials through the digestive organs. The fine grinding is cheap to carry out in the moist state. A subsequent drying is only for a few uses, such as Ready-made baking mixes required.
Versuche ergaben auch, das ein Zusatz von Alkhol, bzw. der vorhandene Restalkohol im extrahierten Weintrester die Aufnahme der Wertstoffe ebenfalls verbessert. Gemäß der Erfindung wird gleichzeitig die konservierende Wirkung von Alkohol genutzt, um den Weintrester ganzjährig bereitzuhalten. Experiments also showed that an addition of alcohol, or the residual alcohol present in the extracted wine marc Improved absorption of recyclables. According to the Invention is the preservative effect of Alcohol used to make the wine marc all year round ready injury.
Ein Zusatz des aufbereiteten Weintresters ist bei vielen Lebensmitteln möglich, wobei die zuzusetzende Menge von der Konsistenz und Geschmack abhängig ist. Die Mindestzugabemenge, um eine gesundheitsfördernde Wirkung zu erzielen, ist vom jeweiligen Gehalt an Flavonoiden in den eingesetzten Trestern abhängig. Many people add the processed wine marc Food possible, the amount to be added from the Consistency and taste is dependent. The Minimum amount to achieve a health-promoting effect, is of the respective content of flavonoids in the used pomace dependent.
Rotweintrester bzw. extrahierte Rotweintrester werden im durch Auspressen bzw. Extrahieren feuchten Zustand mit einem Schneidmischer unter 300 µm zerkleinert. Einem aufbereiten Teig wird bezogen auf die Mehlmenge 5 Masseprozent zugesetzt und das Ganze nochmals einige Minuten geknetet. Anschließend erfolgt eine Formung zu Brot und der Backprozess. Durch die Erhitzung wird der Gehalt an Flavonoiden als gesundheitsfördernde Inhaltstoffe nur geringfügig reduziert. Die optischen und sensorischen Eigenschaften sind dem bekannten Brot vergleichbar. Helles Brot wird durch Zusatz dunkler und es sind ggf. dunkle Punkte erkennbar. Red wine pomace or extracted red wine pomace are in the by squeezing or extracting moist condition with crushed in a cutting mixer below 300 µm. a Preparation Dough is 5 percent by mass based on the amount of flour added and the whole kneaded again for a few minutes. Then it is formed into bread and the Baking process. Due to the heating, the content of flavonoids only slightly as health-promoting ingredients reduced. The optical and sensory properties are comparable to the well-known bread. Light bread will by adding darker and there may be dark spots recognizable.
Rotweintrester bzw. extrahierte Rotweintrester werden im durch Auspressen bzw. Extrahieren feuchten Zustand der Fleischmasse in der Schüssel eines Schneidmischers mit einer Menge von 8 Masseprozent (bezogenen auf die Fleischmasse) zugesetzt. Während der Zerkleinerung der Masse erfolgen weitere übliche Zugaben für eine Fleischpastete. Nach Fertigstellung des Brätes wird dieses portioniert und gegart. In der Pastete ist der Rotweintrester nicht mehr erkennbar. Die Masse besitzt eine gute Bissfestigkeit, der Geschmack ist nicht beeinträchtigt. Red wine pomace or extracted red wine pomace are in the by squeezing or extracting the moist state of the Meat mass in the bowl of a cutting mixer with an amount of 8 mass percent (based on the Meat mass) added. During the crushing of the mass further usual additions are made for a meat pie. After the meat is finished, it is portioned and cooked. The red wine marc is no longer in the pate recognizable. The mass has a good bite resistance, the Taste is not affected.
Claims (12)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE10155301A DE10155301A1 (en) | 2001-11-09 | 2001-11-09 | Use is made of health-giving constituents of wine by addition to a wide variety of foods of alcohol-containing comminuted grape marc |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE10155301A DE10155301A1 (en) | 2001-11-09 | 2001-11-09 | Use is made of health-giving constituents of wine by addition to a wide variety of foods of alcohol-containing comminuted grape marc |
Publications (1)
Publication Number | Publication Date |
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DE10155301A1 true DE10155301A1 (en) | 2003-06-05 |
Family
ID=7705333
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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DE10155301A Withdrawn DE10155301A1 (en) | 2001-11-09 | 2001-11-09 | Use is made of health-giving constituents of wine by addition to a wide variety of foods of alcohol-containing comminuted grape marc |
Country Status (1)
Country | Link |
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DE (1) | DE10155301A1 (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2008052990A1 (en) * | 2006-10-31 | 2008-05-08 | Protekum-Umweltinstitut Gmbh Oranienburg | Use of specifically treated fruit pulps and natural extracts as straights for the healthy nutrition of young animals and pregnant animals |
DE102008049172A1 (en) | 2007-11-22 | 2009-10-15 | Human Nutrition Gmbh | Bakery product, which is biscuit, crackers, muesli bars or rusk, where a dough for the bakery product containing e.g. carbohydrates, proteins, fat, minerals and vitamins, and optionally dietary fibers and/or proteins are added |
DE102009037055A1 (en) * | 2009-08-13 | 2011-02-24 | Hartmut Kielkopf | Producing sausages without using nitrite-/nitrate pickling salt, useful e.g. for improving the human immune system, where a vegetable product is used for preservation, and oxidative protection of the animal myoglobin |
DE102011012985A1 (en) | 2010-03-19 | 2011-09-22 | Human Nutrition Gmbh | Durable small bakery product e.g. biscuit, for producing protein-rich food for old aged people, contains carbohydrate carrier replaced by glows and egg, where certain percent energies are contained in carbohydrates, fat and protein |
WO2013104077A2 (en) * | 2012-01-12 | 2013-07-18 | Lacina Thomas | Low-calorie pasta and method for the production thereof |
-
2001
- 2001-11-09 DE DE10155301A patent/DE10155301A1/en not_active Withdrawn
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2008052990A1 (en) * | 2006-10-31 | 2008-05-08 | Protekum-Umweltinstitut Gmbh Oranienburg | Use of specifically treated fruit pulps and natural extracts as straights for the healthy nutrition of young animals and pregnant animals |
DE102008049172A1 (en) | 2007-11-22 | 2009-10-15 | Human Nutrition Gmbh | Bakery product, which is biscuit, crackers, muesli bars or rusk, where a dough for the bakery product containing e.g. carbohydrates, proteins, fat, minerals and vitamins, and optionally dietary fibers and/or proteins are added |
DE102009037055A1 (en) * | 2009-08-13 | 2011-02-24 | Hartmut Kielkopf | Producing sausages without using nitrite-/nitrate pickling salt, useful e.g. for improving the human immune system, where a vegetable product is used for preservation, and oxidative protection of the animal myoglobin |
DE102011012985A1 (en) | 2010-03-19 | 2011-09-22 | Human Nutrition Gmbh | Durable small bakery product e.g. biscuit, for producing protein-rich food for old aged people, contains carbohydrate carrier replaced by glows and egg, where certain percent energies are contained in carbohydrates, fat and protein |
WO2013104077A2 (en) * | 2012-01-12 | 2013-07-18 | Lacina Thomas | Low-calorie pasta and method for the production thereof |
WO2013104077A3 (en) * | 2012-01-12 | 2013-09-06 | Lacina Thomas | Low-calorie pasta and method for the production thereof |
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8141 | Disposal/no request for examination |