EP1956925A2 - Substance de base servant à produire des produits alimentaires destinés aux êtres humains et des produits alimentaires destinés aux animaux - Google Patents

Substance de base servant à produire des produits alimentaires destinés aux êtres humains et des produits alimentaires destinés aux animaux

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Publication number
EP1956925A2
EP1956925A2 EP06819731A EP06819731A EP1956925A2 EP 1956925 A2 EP1956925 A2 EP 1956925A2 EP 06819731 A EP06819731 A EP 06819731A EP 06819731 A EP06819731 A EP 06819731A EP 1956925 A2 EP1956925 A2 EP 1956925A2
Authority
EP
European Patent Office
Prior art keywords
syrup
base material
food
powder
feed
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Withdrawn
Application number
EP06819731A
Other languages
German (de)
English (en)
Inventor
Alois Thelen
Original Assignee
GET - INTERNATIONALE GmbH
GET Internationale GmbH
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Filing date
Publication date
Family has litigation
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Application filed by GET - INTERNATIONALE GmbH, GET Internationale GmbH filed Critical GET - INTERNATIONALE GmbH
Publication of EP1956925A2 publication Critical patent/EP1956925A2/fr
Withdrawn legal-status Critical Current

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Classifications

    • 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
    • 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
    • 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
    • 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
    • A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
    • 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
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • 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
    • 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
    • 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
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A21D2/183—Natural gums
    • 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
    • A21D2/30—Organic phosphorus compounds
    • A21D2/32—Phosphatides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • 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
    • A23J7/00—Phosphatide compositions for foodstuffs, e.g. lecithin
    • 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
    • A23K20/158—Fatty acids; Fats; Products containing oils or fats
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/34—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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/37—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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings

Definitions

  • the present invention relates to a material which consists of a powder selected from a thickening agent and lecithin powder ("powder”) and a syrup, and is particularly suitable for the production of foodstuffs and animal feeds Materials, use of the material, and products made of this material.
  • base materials which can make up a significant proportion of the finished food.
  • Such base materials are often prefabricated blends (such as baking mixes, but also marzipan pulps, flavor blends, etc.) which must be selected for the individual finished foodstuff and stored according to their respective properties.
  • prefabricated mixtures as base materials for food often have the following disadvantages: First, they are - especially after opening the package - only limited shelf life. This affects especially with remainders, which are not only perishable, but also attract vermin. Moreover, on opening or in the mixture, after opening, bacteria and other microorganisms, e.g. Salmonella colonize and multiply. Health hazards are the result.
  • starch is an important source of energy which, moreover, is easier to digest than merely starchy food components such as e.g. Cornmeal. Moreover, starch does not have the allergenic potential of cornmeal.
  • starch powders bind the high moisture content in doughs during baking due to their good gelatinizing ability.
  • conventional flour must be taken to the desired strength properties at the same time the effect of the glue contained in the flour in purchasing. This makes flour a dough quickly very tough. This toughness is hard to overcome by blowing in air. Therefore, with doughs for loose pastries, part of the flour is traditionally replaced with pure cornstarch.
  • Cornstarch makes the crumb the Baked goods fine-pored, tender and crumbly, but excessively dry (Büskens, H., baking school, ISBN 37736 2252 X, 3rd ed., 1972, p. 173). The latter is the reason why bakers still refrain from replacing all the flour in baked goods with cornstarch.
  • Starch-containing sugar masses are indeed produced in DE-A-4004733, but only at elevated pressure and elevated temperature. This requires high mechanical complexity and systems for controlling pressure and temperature, so is associated with considerable disadvantages.
  • guar gum promotes the viscosity and softness of doughs and baked goods, eliminating the need for artificial additives such as sorbitol.
  • base materials are similar to the base materials for food production and must meet the same requirements as described above.
  • Corn starch or other thickening agents, lecithin and sugar (or sugar substitutes) are also indispensable constituents of many concentrated feeds, concentrated feeds and starch-rich feedstuffs.
  • sugar substitutes are also indispensable constituents of many concentrated feeds, concentrated feeds and starch-rich feedstuffs.
  • the demand for dietary feedstuffs with sugar substitutes is growing.
  • it should not come in this base material to a separation of the individual components, it should be easy to dose and processable, and it should be connectable to the most common foods or food ingredients or a basis for food. The latter also applies to feed instead of food.
  • a base material which consists of two main components, namely a powder selected from thickening agents (in particular cornstarch) and lecithin powder, and a syrup, preferably glucose or fructose syrup.
  • This base material is easy to manufacture, easy to handle, long lasting and versatile.
  • a base material in particular for the manufacture of foodstuffs, consisting essentially of (i) a powder selected from a thickening agent, lecithin powder, a mixture of several thickening agents, and a mixture of one or more thickening agents with lecithin (hereinafter "powder”) and (ii) consists of a syrup or a mixture of different syrups;
  • food and “food” are used interchangeably in the context of the present invention. They denote the food of man. Foodstuffs are all substances or products intended for or reasonably expected to be in processed, partially processed or unprocessed state of humans. Foods include drinks and sweets.
  • Fee is all kinds of food for animals that are kept by humans (ie pets and pets).
  • feed in the context of the present invention includes various types of feed such as feed for farm animals, pet food and special food for sport horses.
  • Thickeners are commonly added to emulsions, suspensions, and aqueous solutions to give them more viscosity or to solidify them, build a network that binds liquid, and many thickeners are linear or branched macromolecules, such as polysaccharides or proteins.
  • Thickeners are used in foods and cosmetics, for example. The following thickeners are frequently used in food production: cornstarch, gelatine, alginate, agar (E 406), carrageenan (E 407 ), Locust bean gum (E 410), guar gum (E 412), tragacanth (E 413), xanthan (E 415), karaya (E 416), tara gum (E 417), gellan (E 418), pectin (E 440), Cellulose (E 460) and cellulose ethers Thickeners are also used in pharmacy and cosmetics as a component of tablets, except for gels and lotions thereby swell in the stomach or intestine and so can release the drug better.
  • the term "thickener” refers to any known powdery thickening agents, preferably to cornstarch.
  • Starch flour (synonym: cornstarch) is a fine white powder (powder) commonly used to thicken food, which becomes vitreous, transparent, and tasteless when cooked.Heat can physically bind many times its own weight in water under the influence of heat. When heated with water, the starch swells at 47-57 0 C, the layers burst, and at 55-87 0 C (potato starch at 62.5 0 C, wheat starch at 67.5 0 C) produces starch paste, which has different stiffness depending on the type of starch Adhesive white form the basic structure of baked goods of every kind. Cornflour swells less when heated, but mainly during cooling.
  • starch The major sources of starch for thickeners are cereals, especially wheat, rice, corn, potatoes, tapioca, sago, arrowroot, and soy.
  • Corn starch the most commonly used starch, is mainly used for sweet sauces, puddings and Asian dishes.
  • Potato starch is versatile and binds liquids well below the boiling point. Tapioca, the strength of the roots of the manioc shrub, and sago, an extract of the Indian sago palm, are also used to thicken sauces, fruit soups, puddings and porridges. Arrowroot finds its use in fruit jellies, sauces and desserts.
  • Cornstarch is usually, like flour, always mixed in cold liquid, added to the cooking food with constant stirring and boiled for about 2 minutes before being taken off the hob.
  • “Sugar substitutes” are sweet-tasting carbohydrates that have no effect on blood sugar levels. They have a maximum energy content of 2.4 kcal / g (equivalent to the EU limit). Therefore, they are used in dietetic foods and are also used in toothpaste, Zahnnachkaugummis etc., as they do not have a cariogenic effect. Its sweetness is similar to the sweetness of sucrose. They are usually made from fruits or vegetables. Sugar substitutes are various sugar alcohols (sorbitol, mannitol, isomalt, maltitol, maltitol syrup, lactitol, xylitol) and fructose.
  • isomalt maltitol (E 965), maltitol syrup and fructose are the preferred sugar substitutes, particularly preferred are maltitol and the maltitol-made sugar substitutes, especially maltitol syrup and isomalt.
  • “Syrup” is a viscous, concentrated solution of a sugar or sugar substitute obtained by boiling or other techniques, in particular by enzymatic cleavage, from sugary liquids such as sugar water, sugar substitute liquids, sugar beet juice, fruit juices or plant extracts
  • syrups for the purposes of the present invention include glucose syrup, fructose syrup, and maltitol syrup (also referred to as maltitol syrup) Registration are expressly not syrup-like substances such. Maple syrup and honey.
  • sugar substitute syrup and “sugar substitute syrup” are used interchangeably below. They refer to a syrup which is either a sugar substitute itself (such as maltitol syrup) and / or contains a sugar substitute (such as isomalt syrup or maltitol syrup).
  • a "hexose syrup” in the context of the present invention is a syrup which contains hexose sugar (single or multiple sugar) as its main component, preferably glucose syrup or fructose syrup, or a mixture of these two syrups If the base material according to the invention is to be suitable for a dietetic food or feed, the syrup is preferably maltitol syrup or isomalt syrup.
  • Glucose syrup is a thickened solution of starch obtained by enzymatic decomposition, containing a mixture of single and multiple sugars, one of the main constituents being glucose (glucose)
  • Glucose syrup often contains high levels of maltose, maltotriose and oligosaccharides as well as simple glucose (eg Grafschafter glucose syrup 43 ° or 45 °)
  • Glucose syrup is mainly used in industrial food production for sweetening food and drinks, making this syrup one of the most important products of the starch industry and sugar beets, but also from more economical crops such as corn, potatoes and wheat, which is nowadays used industrially in the process of starch saccharification Many foods such as sweets can not be produced without the addition of glucose syrup
  • the crystallization of beet sugar (sucrose) in the production of hard caramels extends the freshness of soft caramel, fondant, gum and marshmallows, is an ingredient of non-alcoholic soft drinks, liqueurs, ice cream, jams
  • Glucose syrup tastes neutral to sweet and is easily soluble in water.
  • "Fructose syrup” is a clear, bright syrup that tastes unpleasantly intense sweet and its sugar content (usually 70 wt .-%) is at least 90%, usually at least 95% fructose (remainder: usually glucose).
  • “Maltitol syrup” (E 965 (ii)) consists of maltitol, sorbitol and hydrogenated glucose syrup. Isomalt syrup is made from isomalt (E 953) and water and is usually prepared by boiling the isomalt in water. Both types of syrups are sugar substitutes (food sweeteners) and are used to make dietetic foods or feeds. Maltitol syrup is particularly useful as a food additive for juices, marzipan and chewing gum. Isomalt is preferably used in desserts, ice cream and confectionery.
  • Lecithin (chemical name: phosphatidylcholine) is usually a powder in its commercial form. It is used in the food, pharmaceutical and cosmetics industry as an emulsifier for the stabilization of fat-in-water mixtures.
  • Hemogeneous mass in the context of the present application means that all constituents of a mixture are uniformly distributed in this mixture, ie a homogeneous mass in this sense may also have heterogeneous constituents, eg a suspension or a mixture of syrup and particles of different sizes ,
  • a “conventional flour” (hereinafter also referred to as “flour”) is not a starch (powder), but a classic grain flour such as wheat or rye flour. Flour is made by grinding cereal grains. It consists of starch, protein (wheat flour: glue or gluten), cellulose (fiber) and water.
  • the base material according to the present invention consists "essentially" of the powder (i) and the syrup (ii) as defined above in embodiment (1). "Substantially” means that the base material contains no appreciable proportions of other constituents in addition to these two components. The proportion of further constituents is at most 1%, preferably at most 0.5%.
  • Other ingredients may include all substances used for food or feed be. However, fats, oils or other lipid-containing components should as far as possible not be included among these other ingredients. Rather, the other ingredients are preferably functional components that give the material a special appearance, a special smell and / or a special taste, so it is preferably aromas, including odors and flavors, and / or dyes.
  • the base material according to embodiment (1) most preferably consists exclusively of the powder (thickening agent and / or lecithin powder) and the syrup, thus containing no further constituents.
  • Both the powder used and the syrup used may be a mixture of several types of powder and syrup.
  • the use of only one type of powder for example, only cornstarch, and here preferably only one type of starch, in particular maize starch
  • only one type of syrup preferably only glucose syrup
  • the weight ratio of powder to syrup in the mixture of embodiment (1) is preferably from 1: 0.2 to 1: 2, more preferably from 1: 0.4 to 1: 2, most preferably from 1: 0.6 to 1: 1.5. Based on 100 g of powder, this means a proportion of preferably from 20 g to 200 g of syrup, more preferably from 40 g to 200 g of syrup, most preferably from 60 g to 150 g of syrup. In particular, the mixture 100 g of powder plus 80 g of syrup is best suited as a matrix for other uses and therefore most preferred.
  • the powder is a corn starch, preferably corn starch, potato starch, wheat starch, rice starch, or soybean starch.
  • the syrup is preferably glucose syrup.
  • the latter combination (glucose syrup plus cornstarch) has the advantage that it is ready to eat immediately and can be consumed cold.
  • the syrup is preferably glucose and / or fructose syrup.
  • a further preferred aspect of embodiment (1) is to combine the said powder with glucose and / or fructose syrup or another syrup as defined above. If the powder is a mixture of several thickening agents or a mixture of one or more thickening agents with lecithin powder, it is preferred that cornstarch is the main constituent of the mixture (its proportion above 50% by weight, preferably above 80% by weight, particularly preferably above 95% by weight of the mixture). Such mixtures are particularly suitable for the production of baked goods, especially sweet baked goods such as cakes (see Example 6).
  • the syrup is a hexose syrup, preferably glucose or fructose syrup or a mixture of these two types of syrup, more preferably glucose syrup.
  • the latter is able to bind all of the mentioned cornflours including soy flour, thickener and lecithin.
  • the powder is preferably not cornstarch, but one of the other thickening agents or lecithin mentioned above.
  • glucose syrup is most preferred for the present invention.
  • the syrup is a sugar substitute syrup. Because this makes the base material dietary. If the syrup is a sugar substitute syrup, isomalt syrup and maltitol syrup are most preferred.
  • the powder is then preferably cornstarch.
  • a sugar substitute syrup in the base material according to the invention is particularly suitable whenever the base material is to be used for dietetic products, in particular for dietetic foods or feedstuffs.
  • corn syrup with glucose syrup lecithin powder with glucose syrup, a mixture of cornstarch, lecithin and one or more other thickening agents with glucose syrup and guar gum with fructose syrup.
  • cornstarch with glucose syrup.
  • the dry matter content is preferably from 65 to 85%, more preferably from 70 to 80%.
  • This dry substance is composed essentially of sugars or sugar substitutes. So contains glucose syrup usually from 79 to 82% dry matter, which in turn consists of 15 to 19% glucose, 11.5 to 15.5% maltose, 11 to 14% trios and 51 to 62.5% oligo- / polysaccharides.
  • glucose syrup usually from 79 to 82% dry matter, which in turn consists of 15 to 19% glucose, 11.5 to 15.5% maltose, 11 to 14% trios and 51 to 62.5% oligo- / polysaccharides.
  • maltitol syrup at least 50%, preferably at least 70%, of the dry matter is maltitol.
  • For the base material it is very particularly preferred to use commercially available syrups (see Examples).
  • the material according to embodiment (1) is a homogeneous mass. It can have any consistency from completely firm to malleable, doughy or pasty to liquid. The degree of hardness is adjustable by the chosen ratio between powder and syrup (see examples 1 and 2). In a preferred aspect, the material is strong but malleable, thus having about the consistency of plasticine or raw manure. In a further preferred aspect, the material is flowable, preferably from syrupy to viscous consistency. Solid, hard compositions, granular powders (cf., for example, 8) or granules (cf., for example, 2) from the base material according to the invention are also the subject of the present application.
  • the material according to embodiment (1) is firm but malleable, it may be made into any three-dimensional shapes by mechanical deformation (whether mechanical or manual).
  • Such forms are i.a. Flakes, pellets, granules, tabs, crumbs, powders, blocks, plates, leaves and bows.
  • the production of these forms is carried out by known methods such as rolling, pressing, punching, cutting, drawing, extrusion, use of models etc ..
  • the forms mentioned facilitate the transport, storage and dosing of the material. This is also an advantage over the individual constituents of the material, because instead of a syrup and a powder, e.g. now only blocks of the material are wrapped in foil. This saves packing material, transport and storage space and simplifies packaging in smaller quantities.
  • the material can also be formed into complex three-dimensional figures such as decorative figures.
  • the figures are preferably produced by hand or with the aid of models or cookie cutters.
  • the base material is a viscous mass or paste. This form is easier to handle than the individual components of the material, saves packaging material and simplifies the portioning.
  • the base material in granular or similar granular form. In this form, it is easy to fill, portionable and dosed.
  • the material according to embodiment (1) is easy to handle, dose and portion. In particular, it is easier to handle than its starting materials powder and syrup, since they must be stored separately, filled, portioned and transported separately. This is especially true for base material that contains isomalt syrup as a syrup. Isomalt syrup must be prepared by boil-up with water and, after dissolving the isomalt, must not cool again below 70 ° C., since the syrup would otherwise solidify and the isomalt would crystallize out. To transport and store isomalt syrup, therefore, heated tank trucks and heated silos must be used, which means a considerable expenditure of energy and equipment expenditure.
  • the shelf life of the Isomaltsirups is also limited to only a few days.
  • the base material according to the invention with isomalt syrup is easy to handle (powder or viscous mass), easy to transport and durable at room temperature (see Example 8).
  • the material according to the invention is water-soluble, odor-free and / or tasteless. It is particularly preferably water-soluble. In a further preferred aspect, it is heat and cold resistant, and preferably against temperatures of -50 0 C to 300 0 C, more preferably against temperatures of 0 0 C to 150 0 C.
  • the material according to embodiment (1) preferably does not decompose even when standing for a long time in its constituents, so it is long-lasting. This is especially true when the syrup in the base material is glucose syrup or isomalt syrup.
  • the shelf life is more preferably at least three months, most preferably at least six months.
  • the base material according to the invention for storage at room temperature (about 18 to 28 0 C) is suitable. When stored in the kitchen and the associated humidity during cooking or baking shows no decomposition even after more than 5 months storage (Example 4).
  • the material according to embodiment (1) is characterized by a high durability in comparison with products containing crystal sugar and water.
  • the base material according to embodiment (1) is suitable for consumption. So it does not need to be further heated or otherwise processed before consumption, as is usual for starch-containing foods or feed. This saves work steps and energy.
  • the ready-to-eat base material particularly preferably consists of glucose syrup and cornstarch or lecithin powder, very particularly preferably of glucose syrup and cornstarch. If the ready-to-eat base material is to be dietetic, the syrup is preferably maltitol syrup or isomalt syrup, and more preferably the base material is one of these two syrups and cornstarch.
  • the base material in addition to the powder and the syrup, also contains a functional component in an amount of from 0 to 1.0% by weight, preferably from 0 to 0.5% by weight. , This corresponds to a maximum of a few drops of a liquid aroma or dye per 100 g of base material.
  • a functional component impart a particular appearance, odor, and / or taste to the material, and are thus preferably flavors, including perfumes and flavors, and / or dyes.
  • the material according to the invention is therefore suitable in this aspect as a raw material for foods with a wide variety of flavors, but can also already be a finished food of a certain flavor and appearance (eg a caramel). That's how it works material according to the invention obtained by the mere addition of flavors or odors a chocolaty, sweet, sour etc. Taste (see Example 4).
  • the material according to the invention can be used in a large number of finished products. It is in one aspect fully and easily used in conjunction with or as part of food and feed. Because it is biodegradable, easy to digest for humans and animals, miscible and compatible with most other foods and feeds. It is also immediately consumable if it consists of glucose syrup and cornstarch and / or lecithin powder. Additional ingredients in such use are all conceivable food ingredients or feed ingredients.
  • the material according to the invention is mixed with the further constituents of the desired end products, incorporated into the end products or applied to the end products (for example as a glaze or as a shell in the form of marzipan).
  • constituents of the end products may in principle be all common constituents of foods, in particular liquids, odors, dyes, foods, food constituents and nutrients. Also, the use together with remedies, drug ingredients and pharmaceutical or cosmetic agents for the production of pharmaceuticals or cosmetics is possible.
  • the use according to the invention of the base material is preferably carried out for the production of products which are absorbed by the mouth, ie foods and dietary supplements as well as orally applied pharmaceuticals, and their precursors.
  • the use of the base material for the production of foods and their precursors is very particularly preferred, in particular for the production of confectionery, soups and baked goods.
  • fats such as butter, cocoa butter and margarine
  • oils such as butter, cocoa butter and margarine
  • glycerol such as tartaric and / or citric acid
  • spices such as butter, cocoa butter and margarine
  • sugar, salt such as cocoa
  • alcohol flavors, other flavors and / or oilseeds such as sesame, Flaxseed, poppy seeds, sunflower seeds
  • the material according to the invention is suitable for the preparation of soups or soup concentrates: the quantity of base material or of a base concentrate containing the base material is selected according to the desired consistency and thickness of the finished soup. Preference is given to using from 20 to 70 g, more preferably from 30 to 50 g of the base material per 1 l of ready-made soup. If a concentrated ready-soup to be prepared, this is done by the other ingredients are incorporated without boiling in the base material. Such finished soups are stable for weeks without the addition of preservatives, even with open storage at room temperature (see Example 4).
  • the base material is suitable for the production of puddings, glazes, marzipan substitute mass, baked goods, drinks, etc. (compare examples 4 and 6).
  • the base material is kneadable and moldable in many compositions. Therefore, it is excellently suited as (soft) caramel, as a substitute for marzipan raw material, for the production of three-dimensional shapes such as figures, balls, bars, for rolling out, cutting out, cutting and for wrapping three-dimensional objects such as. Pastries or chocolates.
  • the material of the invention has the advantage that it is cheaper and easier to manufacture than many of the materials previously used for this purpose (such as marzipan or fondant).
  • the constituents of the material according to the invention are basic components of many foods, it is suitable for producing all those foods which usually contain these components. This also includes the preparation of such foods, for the production of which, until now, granulated sugar has been used instead of a syrup.
  • the application options thus range from the production of drinks to Production of solid foods such as sweets, ready-made soups and bakery products.
  • the material according to the invention is particularly preferably used in confectionery, bakery products, drinks and soups, in particular in instant soups and soup concentrates, puddings, lemonades and fruit drinks, malted coffee and other coffee-like beverages, candies, table figures, glaze, fondant substitute, marzipan crude substitute, cake sprinkling, sweet baked goods , above all cakes, fillers for confectionery and bakery products (such as creams, nut fillings) etc.
  • the base material is also suitable for the production of non-sweet or savory foods, in addition to the aforementioned production of soups in particular for the production of starchy foods such as sauces, soy products, seasonings, savory pastries such as bread, rolls, party cookies, spice cake etc.
  • feed can preferably be produced by mixing the base material according to the invention with vegetables, fruits, cereals or rice with or without the addition of meat or fish. Any parts of vegetables, fruits, cereals, meat or fish can be used, including vegetable leaves, cereal husks, peels, offal. The recovery of vegetable, fruit, grain, meat or fish waste is possible.
  • the base material can be used as an independent feed or as part of any feed (compare Example 9).
  • those feedstuffs are preferred in which a high carbohydrate content,
  • a high proportion of starch is desirable, ie in particular concentrated feed, concentrate feed, feed additives and starchy feed.
  • the base material is particularly suitable for the production of pellets because of its high density and good formability.
  • the base material can be used in all conventional production machines (such as those of the food industry and animal feed industry). Work processes are significantly simplified and / or shortened, resulting in energy and staff cost savings.
  • the base material according to the invention can also change the processing properties of the mixtures in which it is used. For example, baking times and baking temperatures for baked goods, in which the starch portion of the base material largely or completely replaces conventional flour, are significantly reduced (see Example 6).
  • a preferred aspect of use (2) is thus the use of the
  • the material according to the invention preferably also assumes the function of other constituents of the end product, in particular the function of preservatives and emulsifiers. In a preferred aspect, it eliminates the otherwise necessary when using starch heating or boiling to distribute the starch evenly and stably in a mixture.
  • the material has a long-term preserving effect on food and other perishable products in which it is employed. This is especially true if the proportion of the base material according to the invention on the finished product is at least 40% by weight, preferably at least 60 wt .-%, particularly preferably at least 80 wt .-% is.
  • the soup described in Example 4 only after about 1 month life under air access first mold stains.
  • the base material according to the invention can be used to replace conventional flour, for the most part, completely with cornstarch.
  • at least 60% by weight of the flour, more preferably at least 80% by weight, most preferably at least 90% by weight, of the flour contained in a baked good according to a conventional recipe is replaced by cornstarch.
  • Most preferably, all the flour is replaced by the cornstarch contained in the base material of the present invention.
  • Lower baking temperatures and / or shorter baking times and advantageous properties of the resulting baked good are the result.
  • guar gum or other thickening agents which are used to prevent drying out, to increase the softness and viscosity in the base material used can even be dispensed with other softeners such as sorbitol.
  • Particularly preferred for baked goods is the use of the above-defined mixture as a powder component of the base material.
  • a marzipan substitute made from the base material and bitter almond flavor (preferably a few drops on 200 g of base material) is stable for at least 5 months. It shows no tendency to crystallize and is harmless to health.
  • the base material according to embodiment (1) itself is, in a preferred aspect, stable for at least 1 year, more preferably at least 2 years. This is especially true for the consumable mixture of glucose syrup and cornstarch.
  • a further advantage of the material according to the invention when using (2) is that flavors or other volatile substances evaporate only very slowly or not at all from the end product. Because a separation or change of flavors, colors, flavors or fragrances from the material during storage is hardly possible because of the already mentioned preservative effect. So were in a solid matrix of cornstarch and glucose syrup, which containing at most 2% by weight, in particular not more than 1% by weight of aromas, while still fully receiving odor and aromas on breaking up (Example 4).
  • the material according to the invention hardly absorbs foreign odors, which act on the material during storage and transport. If this is the case, these odors evaporate during processing, while the flavors incorporated in the basic mass right from the start and the intrinsic taste of the basic mass are always retained.
  • Another use (2) of the material of the invention is its use as a dietary supplement or replacement, or as part of such an agent, e.g. Sports nutrition, astronaut diet or hospital food. Even in disaster relief (eg famine or natural disasters), the material is advantageously usable, since it is easy to store, handle and transport under extreme conditions, and since it - if it consists of glucose syrup and starch or lecithin - immediately is ready to eat.
  • the material according to the invention is used in pharmaceuticals and cosmetics.
  • it is suitable for the formulation of medicaments in solid, pasty or liquid form, as a constituent of tablet coatings, of compressed tablets (pastilles or tablets), tabs, pellets, granules and medicinal juices.
  • the use (2) is preferably carried out by further processing processes which require at least one heating of the mixture. Because such thickeners unfold the desired effect of their use, namely an increase in viscosity, only when heated.
  • the preparation of the material according to the invention according to embodiment (3) is carried out by combining and mixing the powder and the syrup until a homogeneous mass has formed. This is preferably done by kneading.
  • the mixing can be done by hand (kneading or stirring), However, in industrial production advantageously with suitable equipment such as kneading or mixing machines. Depending on the machine, mixing takes about 10 to 60 minutes, usually 20 to 30 minutes.
  • the mixing is furthermore preferably carried out at room temperature.
  • An important advantage of the preparation (3) is that blending is successful at room temperature, ie at a temperature at which the powder, in particular starch, does not dissolve in water and does not form a stable suspension with water.
  • This opens up completely new fields of application and types of use for the use of the powder, in particular of cornstarch, namely the use in concentrations and compositions in which the powder was hitherto not usable because of its intrinsic properties.
  • the starch can replace the flour to a large extent or completely. This is rejected so far by the doctrine, since starch in the excess dry the baked goods (Büskens, H., baking school, ISBN 37736 2252 X, 3rd ed., 1972, p. 173).
  • the product according to embodiment (4) is a food, nutritional supplement, food precursor, feed, feed supplement, feed precursor, pharmaceutical, pharmaceutical precursor, veterinary drug, veterinary drug precursor, cosmetic or cosmetic precursor. It consists in a preferred aspect to at least 60 wt .-%, more preferably at least 80 wt .-% of the base material, more preferably at least 90 wt .-%. Very particular preference is given to a base material content of at least 95% by weight.
  • a product according to embodiment (4) wherein the base material consists of glucose syrup and corn starch, preferably corn starch. Also preferred is a dietetic product according to embodiment (4), wherein the base material consists of sugar substitute syrup and corn starch, preferably corn starch.
  • the product according to embodiment (4) is further preferably a food or food precursor or a successor product of the product (4).
  • the said successor product of the product (4) comprises all the successor products which are derived from the above-defined product (4) or from the entirety of its ingredients by the action of physical forces such as heat (baking, cooking, etc.), supply of energy (microwave, IR and UV radiation, etc.) and mechanical forces (deformation, mixing, etc.) can be produced. This includes, for example, baked baked goods, heated glazes, etc. In the context of the present invention, these successor products are encompassed by the term foodstuffs.
  • Particularly preferred food and food precursors according to the present invention are:
  • marzipan substitute composition which preferably contains, in addition to the base material of powder and syrup according to the invention, only 0 to 2% by weight, particularly preferably 0 to 1% by weight, of bitter almond flavor.
  • This marzipan substitute composition is less expensive than conventional marzipan, it is not distinguishable in smell or taste of marzipan, long-lasting (including no crystallization of sugar), and easier to handle and further process than marzipan;
  • a confectionery base which preferably contains only 0 to 2 wt .-%, more preferably 0 to 1 wt .-% of a flavor typical of confectionery in addition to the base material of powder and syrup according to the invention.
  • sweetener-typical flavors include chocolate, cocoa, vanilla, caramel, lemon, rum, and / or butter vanilla flavor.
  • This confectionery base is preferably viscous to firm, but deformable. It is suitable for the production of caramels and candies, but also of puddings, cream dishes, glazes, fondants, etc. In the production of pudding from this confectionery base shows a particular advantage in that the pudding pulls no skin, does not burn and already is ready to eat when hot. He is also durable for a long time;
  • confectionery preferably a caramel or a candy.
  • Such confectionery either consist only of the confectionery base listed above, or they are made by blending with other confectionery ingredients (such as caramel mass).
  • Caramels according to the invention contain in addition to the base material preferably only flavors, aroma carriers (such as cocoa) and / or caramel.
  • the confectionery according to the invention are easier to produce than comparable tasting conventionally produced confectionery, but these same in smell, texture and taste;
  • a glaze This consists preferably of the base material, 0 to 2 wt .-% of flavors and / or dyes and a few percent of water. In the case of fatty glazes, it additionally contains up to a maximum of 10% by weight of fat.
  • the glaze of the present invention has a long-lasting glossy appearance, is not sticky, does not crystallize, and is useful for stretching conventional icings such as e.g. Fondant glaze suitable;
  • soup concentrate contains, in addition to the base material, the typical soup components, such as herbs, spices, salt, oil, other flavor carriers, and, as a second main constituent, besides the base material, the eponymous ingredient (for example tomatoes in the form of tomato paste).
  • This concentrate is preferably pasty to solid. It has in a particularly preferred, because easy to dose embodiment, the form of small volume solids, so in this form is a granule, powder, pellets, flakes or the like; or
  • a baked good most preferably a sweet pastry, especially a cake, or a basic mass for such baked goods.
  • the base material according to the invention largely or completely replaces conventional flour with cornstarch.
  • at least 60% by weight of the flour, more preferably at least 80% by weight, most preferably at least 90% by weight, of the flour contained in a baked good according to a conventional recipe is replaced by cornstarch.
  • Most preferably, all the flour is replaced by the cornstarch contained in the base material of the present invention.
  • Lower baking temperatures and / or shorter baking times as well as advantageous properties (softness, looseness) of the baked goods thus obtained are the result.
  • guar gum or other thickening agents which are used to prevent drying out, to increase the softness and viscosity in the base material used can even be dispensed with other softeners such as sorbitol.
  • Particularly preferred for baked goods is the use of the above-defined mixture as a powder component of the base material.
  • Another advantage of the baked good according to the invention is that conventional flour can be dispensed with. This benefits in particular grain allergy sufferers.
  • a sugar substitute syrup is used as a syrup component, the baked good is also suitable for diabetics or as a dietary food.
  • the basic material according to the invention for such baked goods may contain, in addition to the base material according to the invention, further ingredients for the finished baked good, it is preferably the base material according to the invention. Most preferably, it contains glucose syrup as the only syrup component, and at least half, preferably at least 80, preferably at least 90, weight percent of the powder component is a corn starch. In a very particularly preferred embodiment, in addition to glucose syrup and corn starch in the baked goods base mass, lecithin powder and / or other thickening agents are contained in a proportion of less than 10% by weight of the powder component. These other ingredients affect the properties of a finished baked good made with this base in the same way they would when used in traditional baked goods.
  • a dietary confectionery base according to the present invention preferably contains a sugar substitute syrup or a mixture of various sugar substitute syrups instead of the glucose syrup.
  • Example 1 Mixture with caramel-like consistency, "basic mass”
  • Glucose syrup used Grafschafter glucose syrup 43 °; Composition according to manufacturer's instructions:
  • Dry matter 79.0-80.0% Sugar spectrum in dry matter: glucose (dextrose) 15.0-19.0%
  • Example 3 Mixture of soybean flour or lecithin and glucose syrup 100 g of soybean corn flour or lecithin powder was kneaded at room temperature with 80 g of glucose syrup with his hands until a homogeneous mass had formed. The result was a homogeneous, viscous mass with a consistency similar to that of soft caramels (such as Storck Riesen ® ).
  • Example 1 180 g of the base of Example 1 (ie 100 g of starch and 80 g of glucose syrup) were mixed with 70 g of tomato paste, 5 g of oregano, 5 g of herbal mixture, 15 g of dried fried onions, a pinch of salt and 10 tablespoons of olive oil until a homogeneous mixture was reached.
  • the resulting soup concentrate (a paste) was stored in an unfastened plastic bag in the kitchen at room temperature. It had lost no aroma, smell, taste or color after 4 weeks of storage and showed no traces of mold after this time.
  • a tomato soup was prepared by boiling with 1 l of water. This was still edible after 5 days of standing open at room temperature.
  • a tomato soup granulate was also prepared.
  • 100 g of corn starch with 50 g of glucose syrup was used, all other ingredients were the same as in the preparation of the paste.
  • the granules had the same shelf life and could be used to make soup as well as the paste.
  • the base mass as in (A) was directly usable as Marzipanersatzmasse with the addition of a few drops of bitter almond flavor.
  • This marzipan substitute composition was indistinguishable from real marzipan in taste and aroma. Even after more than 5 months of storage at room temperature, it did not change the aroma or consistency when wrapped in plastic foil; in particular, no crystallization of sugar was detectable.
  • the resulting marzipan substitute composition was also used to "stretch" genuine marzipan raw material by adding 180 g of this marzipan substitute composition Almond oil and some 50 or 100 g of real marzipan raw material kneaded in some tropics.
  • the basic mass (180 g) was also kneaded with Christmas spices, rolled out and gouged (including stars). It was also used to serve pastry in printen form.
  • the glaze has a long-lasting shiny appetizing appearance, is little sweet, not sticky (unlike eg icing on roll cakes) and does not crystallize.
  • the glaze can be mixed with conventional icing, e.g. 800-900 g
  • Base weight plus 100-200 g fondant glaze to save costs. If only the base mass is used as a glaze, the color changes from glossy to dull after 4 to 5 days. However, this can be prevented by adding about 5 to 10 g (per 50 g basic mass) of fat or dyes.
  • a long-lasting bread-like product can be made from breadcrumbs and the ground mass, which does not have to be baked.
  • Example 5 Physical stability of a mixture of starch and glucose syrup compared to a mixture of starch and honey
  • Example 6 Rodon cake in which the flour portion has been completely replaced by starch
  • Example 7 Mixture of maltitol syrup and starch 100 g starch was kneaded with 80 g maltitol syrup (Cargill, C * Maltidex L 16303). The result was a homogeneous, viscous mass, which had the same mechanical properties and processing properties and the same durability as the base of Example 1.
  • Sorbitol max. 8% of the dry matter
  • Example 8 Mixture of isomalt syrup and starch
  • isomalt Cargill, C * IsoMaltidex 16500
  • 30 g of water were boiled, the isomalt syrup thus prepared was cooled to below 50 0 C and in various mixing ratios (100 g of isomalt syrup to 80 g, 60 g and 50 g Starch) with starch. This created a powder. This powder was soluble in cold water or could be used directly as a powder for further processing.
  • the powder is easy to transport and to dose. It is also very durable (storage for at least 5 weeks is possible).
  • Dry food or wet food could be prepared by mixing one of the basic materials from Ex. 1, 3, 7 or 8 with vegetables, fruits, cereals or rice with or without the addition of meat or fish. It could also be used any parts of vegetables, fruits, cereals, meat or fish, including vegetable leaves, cereal husks, bowls, offal. The recovery of vegetable, fruit, grain, meat or fish waste is possible.

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Abstract

L'invention se rapporte à une substance qui est constituée d'une poudre sélectionnée entre un agent épaississant et une poudre de lécithine ("poudre"), ainsi que d'un sirop. Cette substance sert en particulier à produire des produits alimentaires destinés aux êtres humains ainsi que des produits alimentaires destinés aux animaux. Cette invention concerne en outre un procédé pour produire cette substance, l'utilisation de cette substance, et des produits à base de cette substance.
EP06819731A 2005-11-29 2006-11-23 Substance de base servant à produire des produits alimentaires destinés aux êtres humains et des produits alimentaires destinés aux animaux Withdrawn EP1956925A2 (fr)

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DE102005057252 2005-11-29
DE102006002220 2006-01-16
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PCT/EP2006/068857 WO2007063034A2 (fr) 2005-11-29 2006-11-23 Substance de base servant à produire des produits alimentaires destinés aux êtres humains et des produits alimentaires destinés aux animaux

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AU2006319175A1 (en) 2007-06-07
KR20080077651A (ko) 2008-08-25
JP2009517060A (ja) 2009-04-30
CA2631054A1 (fr) 2007-06-07
DE202006021164U1 (de) 2013-04-22
US20090221719A1 (en) 2009-09-03
WO2007063034A3 (fr) 2007-11-15
CA2631054C (fr) 2016-01-26
US7897187B2 (en) 2011-03-01
WO2007063034A2 (fr) 2007-06-07
BRPI0619186A2 (pt) 2011-09-13

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