EP2914127A1 - Nahrungsmittelprodukt aus stärkehaltigen pflanzenteilen sowie verfahren zu seiner herstellung - Google Patents

Nahrungsmittelprodukt aus stärkehaltigen pflanzenteilen sowie verfahren zu seiner herstellung

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Publication number
EP2914127A1
EP2914127A1 EP13817724.1A EP13817724A EP2914127A1 EP 2914127 A1 EP2914127 A1 EP 2914127A1 EP 13817724 A EP13817724 A EP 13817724A EP 2914127 A1 EP2914127 A1 EP 2914127A1
Authority
EP
European Patent Office
Prior art keywords
food product
water
food
product according
removable
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.)
Ceased
Application number
EP13817724.1A
Other languages
German (de)
English (en)
French (fr)
Inventor
Karl Ludwig Woll
Mareen VETTE
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Emsland Staerke GmbH
Original Assignee
Emsland Staerke GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Emsland Staerke GmbH filed Critical Emsland Staerke GmbH
Publication of EP2914127A1 publication Critical patent/EP2914127A1/de
Ceased legal-status Critical Current

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
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing 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
    • 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
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/028—Thin layer-, drum- or roller-drying or by contact with a hot surface
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/03—Drying raw potatoes
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/32—Removing undesirable substances, e.g. bitter substances by extraction with solvents
    • 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
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • 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

Definitions

  • the invention relates to a plant-dried food product from starch-containing parts of plants and to processes for its production.
  • Vegetable food products from starchy plant parts are common in a variety of forms and commercially available. For example, traditional local kitchens and feeds use: soy flour, soy flakes, cereal flakes, potato flakes, chickpea flour, rice flour, beet pulp, banana chips or dried bananas, tapioca flour and many more. All these products have in common that it is trying to have low-moisture or more durable forms of food available. In some foods, a thermal treatment for deactivation of adverse components is essential, for example. Tapioca. Flakes from other starchy plant parts are known. For example, potato flakes for mashed potatoes and potatoes have long been available in the US and Europe. Like. Produced - s. DE 2428546 or DE 1 119641 B.
  • the EP 144755 B deals with the production of potato flakes.
  • the GB D189522087 deals with the production of cereal flakes by drum drying. But there are also soy flakes, banana flakes, apple flakes, etc. - depending on the cultural area differently.
  • the components of the tuber - such as starch, sugar or proteins - in these so-called potato dehydrates little to no separation, which largely preserves the typical taste, potato flavor and pore-like consistency.
  • the potato flakes so traditionally made from unpeeled (or even peeled) potatoes due to their colloid-chemical nature, have a very rapid and considerable swelling even in cold water and this swelling is characteristic.
  • potato cells burst and free starch, proteins, fibers, alkaloids, etc. enter the intercellular spaces. So you get a volatiles and non-malleable mass.
  • the uninjured cells encase the gelatinized starch substrate (amylopectin and amylose) and, despite strong swelling, prevent the escape of starch into the intercellular spaces and thus the formation of a paste. Flakes made from cooked and conditioned potatoes are therefore readily formable and have no slimy, deliquescent consistency.
  • the production of potato flakes was now carried out with predetermined
  • WO2004005516 A1 WO9720040 A1 and W0921 1376A1 describe genetically modified potatoes which have other types of amylopectin or other ratios of amylopectin / amylose compared to unchanged potatoes, which are expressly suitable for food use.
  • Potato cells remain intact as possible and thus no effective leaching of predominantly intracellular bound components is possible.
  • Potato and other starch plants such as cereals, legume and other tubers are undesirable sugars, glycoalkaloids and certain proteins or amino acids, such as asparagine, which cause a Maillard reaction with carcinogenic products when browned.
  • glycoalkaloids and certain proteins or amino acids, such as asparagine, which cause a Maillard reaction with carcinogenic products when browned.
  • the flakes of the present invention are more durable, more dietary in value but also safer to use in traditional bakery and frying applications. Due to the depletion of perishable or easily digestible substances, such as soluble sugars, free starch or protein, the shelf life increase. Since it has been found that the coexistence of protein and sugar in a foodstuff (eg flour products) on heating leads to a Maillard reaction which can lead to the carcinogenic acrylamide, it is desirable to have the coexistence of these two substance groups in foods, which are heated to avoid or at least reduce - this is achieved according to the invention.
  • a foodstuff eg flour products
  • food products are prepared from starchy plant parts having improved shelf life and less tendency to Maillard reaction. They also have a higher proportion of the health-promoting fibers than non-depleted products and can therefore make a valuable contribution to diets.
  • the foods can be produced more compatible for allergy sufferers.
  • the shredded plant parts retain essentially the original shape and taste of the original plant part - only fast-dissolving and thus rapidly absorbable carbohydrates with high glycemic index as well as many proteins are washed out, thus obtaining a food product with lower glycemic index.
  • the product according to the invention has a reduced total starch content and / or total protein content compared to conventional products from shredded plants - for example conventional oat flakes or potato flakes - but still has flake-like functionality (texture, bite, hydrophilicity). If one compares the production process for the new plant products with the usual production methods for products from comminuted plant parts, such as
  • Cereal flakes or potato flakes a much more energy-saving and environmentally friendly manufacturing process is created to obtain a nutritionally improved product, since the temperature treatment is preferably carried out only at the intermediate product.
  • the plant product according to the invention is characterized i.a. by following
  • Protein content but a functionality comparable to known products.
  • Typical plant parts suitable for this process may be, for example:
  • Root and tuber crops such as: beets, potatoes, cassava; Chicory, dandelion, tapioca, yams, Jerusalem artichoke, cassava;
  • Legumes and their fruits such as: peanuts, cashews, lentils, peas, peas, beans, soya, lupins,
  • Tree fruits such as: acorns, chestnuts, nuts such as acorns, chestnuts, nuts, dates;
  • Perennials and perennials such as: bananas, mango;
  • Sweet grasses in particular starchy marrows and fruits / seeds of the same, such as: sugar cane, wheat, rye, barley, oats, millet, maize and rice, bamboo;
  • Processing aids selected from the group consisting of: binders, emulsifiers, antioxidants, lubricants, flavorings, enzymes, colorants.
  • Typical emulsifiers are approved under food law, such as alginates; Agar-agar, carrageenans, furcelleran, locust bean gum, guar gum, tragacanth, gum arabic, xanthan, sorbitol / sorbitol syrup, karaya gum, tara gum, gellan, mannitol, glycerin and esters thereof, stearates and other salts and esters of fatty acids.
  • alginates such as alginates; Agar-agar, carrageenans, furcelleran, locust bean gum, guar gum, tragacanth, gum arabic, xanthan, sorbitol / sorbitol syrup, karaya gum, tara gum, gellan, mannitol, glycerin and esters thereof, stearates and other salts and esters of fatty acids.
  • Suitable or food approved antioxidants are
  • Tocopherols ascorbates or ascorbic acid, sulfite etc.
  • Typical forms of the vegetable food product are flakes (cereal flakes, "com flakes”, oatmeal, etc.), powders, granules.
  • a production process for the plant products according to the invention comprises the following steps: A process for producing a food product according to any one of the preceding claims, comprising the steps of:
  • Shell parts or foreign matter, such as soil, sand, plant parts, etc. may be advantageous for peeling ("peeling") the potatoes to remove ingredients that preferentially accumulate in the outer layer of the crop, or for the optical quality of the final product by separating the darker shell parts to improve.
  • the separated, fiber-rich shell can be fed to separate use as animal feed or the production of potato fibers and / or starch ("shell processing").
  • shell processing Suitable peeling methods for potatoes, but also for tubers in general, are mechanical, abrasive methods. Roller peeling or drum peeling and knife peeling methods are also possible, and various peeling methods can also be combined with one another or carried out in succession.
  • the plant part is usually cleaned and peeled and optionally blanched or cooked. Most of the food is comminuted before performing the elution steps by a grater, cutting unit, mill, Schlagwerk od. Like., As is known in the art.
  • amniotic fluid is removed from the obtained grater egg for further protein separation and processing ("protein separation 1")
  • the amniotic fluid separation is usually carried out by means of centrifuge technology ("dewatering 1").
  • starch separation After dilution of the previously dewatered grated ice with fresh water, the starch and any remaining troublesome fruit water constituents can now be separated off (“starch separation”) .
  • starch separation The starch is separated, for example, by known washing agents and then further worked up (“starch refining").
  • Preparation of drying increased.
  • the separated amniotic fluid can in turn be removed for further protein separation and work-up ("protein separation 2").
  • the cleaned rubbing yarn is subsequently dried ("drying"). It may be advantageous to add to the rubbing agent prior to drying aids for improving processability, appearance or durability and / or conditioning the rubbing egg, ie to subject it to a heat treatment step with or without subsequent cooling (“Condition").
  • the drying of the vegetable triturate takes place z. B. by contact drying, for example by means of heated rollers, but can also be made contactless by radiation or convection drying.
  • the dried product is then adjusted by grinding and sieving to the desired particle size distribution ("grinding"), bagged (“packaging”) and stored (“storage”).
  • Potato products produced by this process thus have much lower contents of substances which can be separated in the aqueous phase, such as proteins, glycoalkaloids, sugars or asparagine, than conventional potato flakes or granules.
  • substances which can be separated in the aqueous phase such as proteins, glycoalkaloids, sugars or asparagine
  • starch or protein depletion is flexibly adjustable, ie
  • the digestion process can be carried out under oxidation-inhibiting conditions, such as
  • Protective atmosphere be carried out - for example, by the classical ascorbic acid or Sulfitzugabe or tocopherols and inert gas to Browning the
  • the emulsifiers can be selected from the traditional, usual ones for the respective foods, such as lecithins, whey proteins, etc.
  • FIG.1 Schematically a production process for the food product according to the invention.
  • the depleted rubbing egg was again dewatered by centrifuge to further increase the solids content and then charged to a heatable mixing vessel where it was heated to 65 ° C and admixed with 0.5% of a 65 ° C soluble sugar glyceride as emulsifier ,
  • the mixture was then transferred to a roller dryer where it was dried to a residual moisture of 6.0%.
  • the friction cake was removed from the drying drum and transferred to a mill, which shredded the friction cake into particles of size up to 2.0 mm.
  • the analysis of the plant product obtained in this way shows the following results in comparison to the non-depleted vegetable grater (values in each case based on dry substance).
  • Glycoalcaloid content 120 ppm 75 ppm
  • the friction thus treated was dewatered by means of a centrifuge to a solids content of about 40% and the separated amniotic fluid was removed for further protein recovery.
  • the remaining rubbing egg was then repeatedly treated in a centrifugal sieve with fresh water at temperatures between 10 ° C and 30 ° C until the polarimetric Ewers determined residual starch content was about 50%.
  • the depleted Reibsei with a solids content of about 10% was again dewatered by centrifugation to a solids content of about 20% and then filled into a mixing vessel, where the interference of 1, 0% of a fatty acid ester as Processing aids took place. This mixture was then transferred to a roller dryer, where it was dried to a residual moisture content of 8.0%.
  • the Reibseifilm was removed and transferred to a mill, which comminuted the plant product into particles of size 0, 1 mm to 2.0 mm.
  • the analysis of the plant product obtained in this way shows the following results in comparison to the non-depleted vegetable grater (values in each case based on dry substance).
  • Decanter centrifuge passed, where - without losing the free starch grains from the Separate slurried Reibsei - the "amniotic fluid" separated and the further protein extraction was supplied.
  • Glycoalcaloid content 3 120 ppm 100 ppm
  • the total thickness and the leachable was strength after washing the Reibseis ⁇ over a sieve of mesh width 100 determined polarimetrically ⁇ 9).
  • the bound starch content was calculated as the difference between total thickness minus the leachable strength.
  • Reibseis Water content of the Reibseis was checked and readjusted if necessary. After addition of about 100 mg / l of an antioxidant Reibsei was passed with a solids content of about 22% on a Vollmantelschneckenzentrifuge, where - without separating the existing starch grains - separated the amniotic fluid and the further protein recovery was supplied.
  • the protein depleted rubbing egg was then diluted with drinking water to a solids content of between 10-20% and drained again by decanter to about 30- 45% dry matter.
  • Residual moisture of about 5.5% was dried.
  • the Reibseifilm was removed, transferred to a screening machine and sieved over 3 mm.
  • the analysis of the flake-shaped plant product obtained in this way shows the following results in comparison to the non-depleted plant trellis (values in each case based on dry substance).
  • the pea product according to the invention contains substantially less protein, sugar and fat than commercially available dry peas or as a corresponding, represented by grinding the dried peas, pea flour. This can at least delay rancidity and bacterial degradation due to the lower levels of fats and sugars.
  • Wheat flour 20 Emulsifying aids 1, 5 1, 5
  • Roll nip of 0.5 mm rolled out The rolled-out dough is perforated by a spatula and pierced with a round shape (diameter about 30 mm) "chip blanks" from the dough, which dried for 30 minutes at 95 ° C in a convection oven and then to about 20 ° C.
  • the blanks are then fried in frying fat in a fryer for 60 seconds at 170 ° C. After removal from the fryer, the potato snack products are placed on commercial kitchen crepe paper to be cooled to 20 ° C. and gently blotted with paper to remove adhering fat to remove.
  • a sensory evaluation of the color / browning, the taste and the smell is carried out on the deep-fried stacked chips of both formulations.
  • the tanning intensity can be considered as an indicator of the formation of acrylamide in the context of the Maillard reaction.
  • the brightness value L * and the a * value (green (-) or red component (+)) and the b * value (blue (-) or yellow component (+)) of the potato snack products were additionally determined determined (8) .
  • the deep-fried stack chips are comminuted to a particle size ⁇ 1000 ⁇ m in a laboratory impact mill from Ika and the powders are measured by means of a spectrophotometer from the company Minolta. Results
  • the potato snack made with F-10126 shows virtually no browning reaction due to a significantly reduced sugar and asparagine content.
  • Measurements of the acrylamide concentration confirm one compared to the reference formulation 4.1. reduced by about 50% content of harmful acrylamide. It can thus be produced by the use of the described purified plant products less polluted, healthier food.
  • Emulsifying agent 1 1 is a liquid crystal
  • the dry mixture thus prepared is then extruded in a twin-screw extruder and granulated directly after exiting the extruder die.
  • the semi-finished products are dried in a convection oven at 30 ° C and 25% relative humidity to a moisture content of less than 12% and then baked for 40 seconds at 190 ° C in a fryer in frying fat. After removal from the deep fryer, the
  • the bulk densities are calculated by determining the volume of each 30 g of pellets, which were filled into a measuring cylinder and compacted by tapping the cylinder 3 times.
  • the snack pellet produced with the aid of F-10126 shows a significantly higher volume increase after frying with the same bulk density / volume of the semi-finished product compared to the reference.
  • Measurements of the acrylamide concentration after frying also confirm a content reduced by over 80% compared with the reference recipe

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Biochemistry (AREA)
  • Botany (AREA)
  • Agronomy & Crop Science (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Confectionery (AREA)
  • Grain Derivatives (AREA)
  • Fodder In General (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
EP13817724.1A 2012-11-02 2013-10-15 Nahrungsmittelprodukt aus stärkehaltigen pflanzenteilen sowie verfahren zu seiner herstellung Ceased EP2914127A1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE202012104218.5U DE202012104218U1 (de) 2012-11-02 2012-11-02 Pflanzliches Nahrungsmittelprodukt
PCT/IB2013/059358 WO2014068433A1 (de) 2012-11-02 2013-10-15 Nahrungsmittelprodukt aus stärkehaltigen pflanzenteilen sowie verfahren zu seiner herstellung

Publications (1)

Publication Number Publication Date
EP2914127A1 true EP2914127A1 (de) 2015-09-09

Family

ID=49917674

Family Applications (1)

Application Number Title Priority Date Filing Date
EP13817724.1A Ceased EP2914127A1 (de) 2012-11-02 2013-10-15 Nahrungsmittelprodukt aus stärkehaltigen pflanzenteilen sowie verfahren zu seiner herstellung

Country Status (14)

Country Link
US (1) US20150257417A1 (ko)
EP (1) EP2914127A1 (ko)
JP (1) JP2015534815A (ko)
KR (1) KR20150079658A (ko)
CN (1) CN104936459A (ko)
AR (1) AR093319A1 (ko)
AU (1) AU2013340439B2 (ko)
BR (1) BR112015009591A2 (ko)
CA (1) CA2888608C (ko)
DE (1) DE202012104218U1 (ko)
MX (1) MX2015005483A (ko)
RU (1) RU2015120713A (ko)
TW (1) TW201427607A (ko)
WO (1) WO2014068433A1 (ko)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102014107610A1 (de) 2014-05-28 2015-12-03 Emsland-Stärke GmbH Verwendung eines Nahrungsmittelprodukts aus stärkehaltigen Pflanzenteilen
US20160316793A1 (en) * 2015-05-01 2016-11-03 Plant Science Laboratories, LLC Free flowing nutritional powder and method for its manufacture
CA3030188A1 (en) * 2016-07-08 2018-01-11 Griffith Foods International Inc. Vegetable coating for selected food substrates and selected food substrates coated therewith
EA201991470A1 (ru) * 2016-12-16 2020-01-09 Флейворсенс Сухие хлопья с активными компонентами
WO2020045295A1 (ja) * 2018-08-27 2020-03-05 株式会社カネカ 動物飼料用の植物性タンパク質及びその製造方法
US11571014B2 (en) 2019-05-01 2023-02-07 Stokely-Van Camp, Inc. Energy and protein bar

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WO2014068433A4 (de) 2014-06-26
CN104936459A (zh) 2015-09-23
JP2015534815A (ja) 2015-12-07
DE202012104218U1 (de) 2014-02-06
RU2015120713A (ru) 2016-12-20
TW201427607A (zh) 2014-07-16
AU2013340439A1 (en) 2015-06-04
MX2015005483A (es) 2015-11-30
BR112015009591A2 (pt) 2017-07-04
WO2014068433A1 (de) 2014-05-08
US20150257417A1 (en) 2015-09-17
CA2888608A1 (en) 2014-05-08
AR093319A1 (es) 2015-05-27
KR20150079658A (ko) 2015-07-08
AU2013340439B2 (en) 2017-06-08
CA2888608C (en) 2021-09-07

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