ES2564739A1 - Composición a base de quinoa y gofio, así como otros componentes tales como cacao y harina de arroz - Google Patents

Composición a base de quinoa y gofio, así como otros componentes tales como cacao y harina de arroz Download PDF

Info

Publication number
ES2564739A1
ES2564739A1 ES201600129A ES201600129A ES2564739A1 ES 2564739 A1 ES2564739 A1 ES 2564739A1 ES 201600129 A ES201600129 A ES 201600129A ES 201600129 A ES201600129 A ES 201600129A ES 2564739 A1 ES2564739 A1 ES 2564739A1
Authority
ES
Spain
Prior art keywords
gofio
quinoa
cocoa
translation
machine
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.)
Granted
Application number
ES201600129A
Other languages
English (en)
Other versions
ES2564739B1 (es
Inventor
Gazmira Micaela MARTÍN TOLEDO
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.)
Bioinca S L
Bioinca SL
Original Assignee
Bioinca S L
Bioinca SL
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 Bioinca S L, Bioinca SL filed Critical Bioinca S L
Priority to ES201600129A priority Critical patent/ES2564739B1/es
Publication of ES2564739A1 publication Critical patent/ES2564739A1/es
Application granted granted Critical
Publication of ES2564739B1 publication Critical patent/ES2564739B1/es
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Composición a base de quinoa y gofio constituida por productos exclusivamente naturales, pudiendo contener, en proporciones variables, cacao, harina de arroz, maca, harina de plátano, harina de amaranto y aromas. La composición energética puede ser elaborada como preparado en polvo soluble, bebible o barrita alimentaria.

Description

imagen1
imagen2
imagen3
imagen4
imagen5
imagen6
imagen7
Cuando se utiliza en esta composición su porcentaje varia entre 0-50%.
-Harina de Amaranto. La harina de amaranto se deriva de la especie de cereal de
amaranto (Amaranthus mantegazzianus). El uso mas común del cereal de amaranto es 5 su molienda para harina, según el Alternative Field Crops Manual.
La harina de amaranto tiene un elevado contenido de proteínas, fibras y lisina, un aminoácido esencial. De acuerdo con usaemergencysupply.com, sólo 150 gramos de amaranto proporciona el 150 por ciento de la ingesta diaria recomendada de proteínas
10 para un adulto. Este cereal también cuenta con un contenido alto de fitoesteroles, que pueden ayudar a prevenir ciertas enfermedades. Para los individuos sensibles o intolerantes al gluten, el amaranto es una buena harina para cocinar, ya que no lo contiene.
15 La proteína de amaranto no solo es muy abundante en la semilla de la planta sino además es la que presenta el mejor perfil nutricional de todas las que provienen del mundo vegetal: esto se debe a que es la única proteína vegetal que contiene todos los aminoácidos esenciales.
20 El amaranto es particularmente rico en lisina, como comentamos anteriormente, por esta razón, la FAO (organismo rector de la alimentación mundial dependiente de la ONU) y el Departamento de Agricultura de los Estados Unidos de Norteamérica, han declarado que el amaranto es el alimento vegetal con mayor valor nutritivo, con potencial para llegar a ser el alimento del futuro para la humanidad.
25
Composición química: Amaranto, semilla, cruda (Amarantus mantegazzianus)
imagen8
9
imagen9
imagen10

Claims (1)

  1. imagen1
ES201600129A 2016-02-08 2016-02-08 Composición a base de quinoa y gofio, así como otros componentes tales como cacao y harina de arroz Active ES2564739B1 (es)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES201600129A ES2564739B1 (es) 2016-02-08 2016-02-08 Composición a base de quinoa y gofio, así como otros componentes tales como cacao y harina de arroz

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES201600129A ES2564739B1 (es) 2016-02-08 2016-02-08 Composición a base de quinoa y gofio, así como otros componentes tales como cacao y harina de arroz

Publications (2)

Publication Number Publication Date
ES2564739A1 true ES2564739A1 (es) 2016-03-28
ES2564739B1 ES2564739B1 (es) 2016-09-30

Family

ID=55530840

Family Applications (1)

Application Number Title Priority Date Filing Date
ES201600129A Active ES2564739B1 (es) 2016-02-08 2016-02-08 Composición a base de quinoa y gofio, así como otros componentes tales como cacao y harina de arroz

Country Status (1)

Country Link
ES (1) ES2564739B1 (es)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107494866A (zh) * 2017-09-29 2017-12-22 武汉华士特工业生物技术开发有限公司 一种玛咖巧克力固体饮料及其制备方法

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20070141218A1 (en) * 2005-12-21 2007-06-21 Robert Chatel Waxy corn starch and whole grain cereals
WO2008022092A2 (en) * 2006-08-11 2008-02-21 Cargill, Incorporated System for gluten replacement in food products
US20100297323A1 (en) * 2008-10-14 2010-11-25 Solazyme, Inc. Gluten-free Foods Containing Microalgae
EP2269464A1 (en) * 2009-06-05 2011-01-05 Brunob Ii B.V. Gluten-free bakery products
WO2014035470A1 (en) * 2012-08-31 2014-03-06 Tegel Daniel High protein meal and flour compostions and methods
KR20140139471A (ko) * 2014-11-17 2014-12-05 전현철 일용할 시리얼 힐링(건강) 견과 차 조성물과 그 제조방법
KR20150028974A (ko) * 2015-01-29 2015-03-17 전현철 칼슘 꿀 시리얼 견과를 포함하는 곡물 혼합 조성물과 그 제조방법
EP2944198A1 (en) * 2014-05-15 2015-11-18 Barilla G. e R. Fratelli S.p.A. Process for the production of a shelf-stable filled sponge-type bakery product
AU2015271929A1 (en) * 2009-04-14 2016-01-21 Terravia Holdings, Inc. Novel microalgal food compositions

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20070141218A1 (en) * 2005-12-21 2007-06-21 Robert Chatel Waxy corn starch and whole grain cereals
WO2008022092A2 (en) * 2006-08-11 2008-02-21 Cargill, Incorporated System for gluten replacement in food products
US20100297323A1 (en) * 2008-10-14 2010-11-25 Solazyme, Inc. Gluten-free Foods Containing Microalgae
AU2015271929A1 (en) * 2009-04-14 2016-01-21 Terravia Holdings, Inc. Novel microalgal food compositions
EP2269464A1 (en) * 2009-06-05 2011-01-05 Brunob Ii B.V. Gluten-free bakery products
WO2014035470A1 (en) * 2012-08-31 2014-03-06 Tegel Daniel High protein meal and flour compostions and methods
EP2944198A1 (en) * 2014-05-15 2015-11-18 Barilla G. e R. Fratelli S.p.A. Process for the production of a shelf-stable filled sponge-type bakery product
KR20140139471A (ko) * 2014-11-17 2014-12-05 전현철 일용할 시리얼 힐링(건강) 견과 차 조성물과 그 제조방법
KR20150028974A (ko) * 2015-01-29 2015-03-17 전현철 칼슘 꿀 시리얼 견과를 포함하는 곡물 혼합 조성물과 그 제조방법

Also Published As

Publication number Publication date
ES2564739B1 (es) 2016-09-30

Similar Documents

Publication Publication Date Title
Nweze et al. Phytochemical, proximate and mineral composition of leaf extracts of Moringa oleifera Lam. from Nsukka, South-Eastern Nigeria
Ayoola et al. Chemical evaluation of food value of groundnut (Arachi hypogaea) seeds
Narzary et al. Proximate and vitamin C analysis of wild edible plants consumed by Bodos of Assam, India
US20190117555A1 (en) Sublingual compositions comprising natural extracts and uses thereof
Jimenez et al. Effects of short-term heating on total polyphenols, anthocyanins, antioxidant activity and lectins of different parts of dwarf elder (Sambucus ebulus L.)
Zeng et al. Amino acid profiles and quality from lotus seed proteins
Kulaitienė et al. Chemical composition of pumpkin (Cucurbita maxima D.) flesh flours used for food
MY190273A (en) Dietary supplements and compositions for enhancing physical performance and energy levels
Kim et al. Quality characteristics and antioxidative activities of macaron with the addition of egg white powder
Long et al. Dietary supplementation of Lonicera macranthoides leaf powder improves amino acid profiles in serum and longissimus thoracis muscle of growing-finishing pigs
Neji et al. Legume protein extracts: The relevance of physical processing in the context of structural, techno-functional and nutritional aspects of food development
Begum et al. 3. Nutritional analysis of some selected medicinal plants of Khyber Pakhtunkhwa, Pakistan
Sheng et al. Subchronic toxicity study in vivo and allergenicity study in vitro for genetically modified rice that expresses pharmaceutical protein (human serum albumin)
Nalinkumar et al. An overview of buckwheat Fagopyrum spp an underutilized crop in India-nutritional value and health benefits
Azizov et al. Chemical composition of dry extract of Arctium lappa roots
ES2564739A1 (es) Composición a base de quinoa y gofio, así como otros componentes tales como cacao y harina de arroz
Solgajová et al. Quality of durable cookies enriched with rape bee pollen
Adeyeye The intercorrelation of the amino acid quality between raw, steeped and germinated guinea corn (Sorghum bicolor) grains
Czeder et al. Baru almonds from different regions of the Brazilian Savanna: implications on physical and nutritional characteristics
Inyang Nutrient Content of Four Lesser–Known Green Leafy Vegetables Consumed by Efik and Ibibio People in Nigeria
Mugalavai Effect of amaranth maize flour ratio on the quality and acceptability of ugali and porridge (Kenyan cereal staples)
Verma Assessment of squalene variability and its enhancement in Amaranthus (Amaranthus caudatus L.) populations: With application to vaccine development
Caluête et al. Nutritional, antinutritional and phytochemical status of okra leaves (Abelmoschus esculentus) subjected to different processes
Popescu et al. The presence of aeroallergens in food products: a potential risk for the patient with allergic rhinitis
Dunkwal et al. Effect of substrates on nutrient composition of oyster mushroom (Pleurotus sajor caju)

Legal Events

Date Code Title Description
FG2A Definitive protection

Ref document number: 2564739

Country of ref document: ES

Kind code of ref document: B1

Effective date: 20160930