ES2713774A1 - Composition of a vegetable food product based on extruded vegetables other than soy (Machine-translation by Google Translate, not legally binding) - Google Patents

Composition of a vegetable food product based on extruded vegetables other than soy (Machine-translation by Google Translate, not legally binding) Download PDF

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Publication number
ES2713774A1
ES2713774A1 ES201700782A ES201700782A ES2713774A1 ES 2713774 A1 ES2713774 A1 ES 2713774A1 ES 201700782 A ES201700782 A ES 201700782A ES 201700782 A ES201700782 A ES 201700782A ES 2713774 A1 ES2713774 A1 ES 2713774A1
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extruded
food product
ingredients
weight
group
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Hernandez María Teresa Saez
Richart Angel Garcia
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Manufacturas Pibernat S L
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Manufacturas Pibernat S L
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Manufacturing & Machinery (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

Composition of a vegetable food product, based on extruded vegetables other than soybeans, characterized in that it comprises at least the following components, expressed as a percentage by weight with respect to the total formulation: - at least one food product selected from the group of basic food ingredients and any mixture or combination thereof, in a concentration by weight of the total comprised between 20% -50%, and - at least one component selected from the group consisting of additional food ingredients, group of ingredients with technological functions, group of biologically active ingredients, mixtures and any combination thereof, in a concentration by weight of the total comprised between 80% - 50% . (Machine-translation by Google Translate, not legally binding)

Description

DESCRIPCIONDESCRIPTION

Composition de un producto alimenticio vegetal basado en vegetales extrusionados distintos de soja.Composition of a vegetable food product based on extruded vegetables other than soy.

Sector de la tecnicaSector of the technique

La invention se encuentra dentro del campo tecnico de la formulation de productos destinados a la alimentation, concretamente un producto alimenticio vegetal basado en vegetales extrusionados distintos de la soja.The invention is within the technical field of the formulation of products intended for food, specifically a vegetable food product based on extruded vegetables other than soybeans.

Estado de la tecnicaState of the art

En el mercado actual podemos encontrar hamburguesas, albondigas, croquetas y embutidos totalmente vegetales, la gran mayorla a base de soja extrusionada y sus derivados o de otros vegetales precocinados por metodos distintos de la extrusion.In the current market we can find hamburgers, meatloaf, croquettes and sausages entirely vegetable, the vast majority based on extruded soybeans and their derivatives or other precooked vegetables by methods other than extrusion.

Description detallada de la inventionDetailed description of the invention

Actualmente existe un elevado consumo de productos carnicos elaborados (embutidos, hamburguesas, etc.) normalmente ricos en grasas, siendo un problema para la salud el peligro que supone el consumo de grasa animal, en especial la que contiene una alta proportion de acidos grasos saturados.Currently there is a high consumption of processed meat products (sausages, hamburgers, etc.) normally rich in fat, being a health problem the danger of the consumption of animal fat, especially that containing a high proportion of saturated fatty acids .

La presente invention propone un producto alternativo a los productos carnicos tradicionales consistente en la total sustitucion de la parte carnica por productos vegetales bajando notablemente la cantidad de grasa saturada en su composicion.The present invention proposes an alternative product to traditional meat products consisting of the total substitution of the meat portion for vegetable products, notably lowering the amount of saturated fat in its composition.

La invention tiene por objeto la composition de un producto alimenticio en la que sus ingredientes son de origen vegetal, basada en vegetales extrusionados distintos de la soja. Aunque sus ingredientes son de origen vegetal, opcionalmente cuenta con la adicion de ingredientes de origen mineral (cloruro sodico, sorbato potasico, etc.) y/o de origen animal (leche y derivados de la leche y huevo y derivados del huevo). Tratandose pues de un nuevo producto alimenticio vegetal, tal como embutidos, hamburguesas, albondigas, croquetas, pastas untables tipo pate y rebozados. Es una option un producto vegetal sin alergenos en su composicion, vegano y/o con un etiquetado sin aditivos.The purpose of the invention is the composition of a food product in which its ingredients are of vegetable origin, based on extruded vegetables other than soybeans. Although its ingredients are of vegetable origin, optionally it has the addition of ingredients of mineral origin (sodium chloride, potassium sorbate, etc.) and / or of animal origin (milk and milk derivatives and egg and egg derivatives). Trying then a new vegetable food product, such as sausages, hamburgers, meatloaf, croquettes, pate spreads and coated breadcrumbs. It is an option a vegetable product without allergens in its composition, vegan and / or with a labeling without additives.

Normalmente se usan aditivos principalmente para conservar el producto y dar textura, una realization preferida de nuestra invention propone eliminar los aditivos. Pues la textura la aporta principalmente el vegetal extrusionado y la conservation la aporta un aroma con propiedades conservantes.Usually additives are used mainly to preserve the product and give texture, a preferred embodiment of our invention proposes to eliminate the additives. The texture is mainly provided by the extruded vegetable and conservation is provided by a scent with preservative properties.

La extrusion de alimentos es un proceso continuo de corto tiempo de coccion con relativamente poca cantidad de agua. El alimento fluye bajo unas determinadas condiciones de cizallamiento, calentamiento y mezclado. Produciendo cambios en el sabor, la composition, la estructura y el comportamiento del producto.The extrusion of food is a continuous process of short cooking time with relatively little water. The food flows under certain conditions of shearing, heating and mixing. Producing changes in the flavor, composition, structure and behavior of the product.

Es una alternativa el uso de productos de agricultura ecologica en la composition del producto objeto de la invention, ya que de esta forma se obtiene un producto de mayor calidad.The use of organic farming products in the composition of the product object of the invention is an alternative, since in this way a higher quality product is obtained.

La presente invention propone un producto vegetal bajo en grasas saturadas que comprende al menos los siguientes componentes, expresados en porcentaje en peso respecto al total de la formulation: The present invention proposes a vegetable product low in saturated fats comprising at least the following components, expressed as a percentage by weight with respect to the total formulation:

- al menos un producto alimentario seleccionado dentro del grupo de ingredientes alimentarios basicos y cualquier mezcla o combination de los mismos, en una concentration en peso del total comprendida entre 20% - 50%; y- at least one food product selected from the group of basic food ingredients and any mixture or combination thereof, in a concentration by weight of the total comprised between 20% -50%; Y

- al menos un componente seleccionado dentro del grupo compuesto por ingredientes alimentarios adicionales, grupo de ingredientes con funciones tecnologicas, grupo de ingredientes biologicamente activos, mezclas y cualquier combinacion de los mismos, en una concentracion en peso del total comprendida entre 50% - 80%.- at least one component selected from the group consisting of additional food ingredients, group of ingredients with technological functions, group of biologically active ingredients, mixtures and any combination thereof, in a concentration by weight of the total comprised between 50% -80% .

Preferiblemente, los ingredientes alimentarios basicos son seleccionados dentro del grupo compuesto por semillas extrusionadas, verduras extrusionadas, hortalizas extrusionadas, frutas extrusionadas, cereales extrusionados, legumbres extrusionadas y cualquier mezcla o combinacion de los mismos.Preferably, the basic food ingredients are selected from the group consisting of extruded seeds, extruded vegetables, extruded vegetables, extruded fruits, extruded cereals, extruded legumes and any mixture or combination thereof.

Preferiblemente, los ingredientes alimentarios adicionales son seleccionados dentro del grupo compuesto por agua, semillas, verduras, hortalizas, frutas, cereales, frutos secos, leche y derivados de la leche, margarina, huevo y derivados del huevo, encurtidos, miel y derivados de la colmena (polen, jalea real, panal, propoleos), azucares, cacao, chocolate, pan, palomitas de malz, sal, datiles, aceite vegetal, vinagre, setas, hongos, zumos y bebidas con o sin alcohol, aromas, especias, oleoresinas, salsa de soja, tofu, algas, protelnas vegetales, levaduras, extractos naturales, hidrolizados de protelna y extractos de levadura y cualquier combinacion de los mismos.Preferably, the additional food ingredients are selected from the group consisting of water, seeds, vegetables, fruits, cereals, nuts, milk and milk derivatives, margarine, egg and egg derivatives, pickles, honey and derivatives thereof. hives (pollen, royal jelly, honeycomb, propoleos), sugar, cocoa, chocolate, bread, popcorn, salt, dates, vegetable oil, vinegar, mushrooms, mushrooms, juices and drinks with or without alcohol, aromas, spices, oleoresins , soy sauce, tofu, seaweed, plant proteins, yeasts, natural extracts, protein hydrolysates and yeast extracts and any combination thereof.

De nuevo preferiblemente, los ingredientes con funciones tecnologicas son seleccionados dentro del grupo compuesto por acidulantes, almidones, almidones modificados, antiaglomerantes, antioxidantes, conservantes, correctores de acidez, colorantes, emulgentes, espumantes, estabilizantes, gasificantes, gelificantes, humectantes y potenciadores del sabor y cualquier combinacion de los mismos. En el caso de almidones puede ser cualquier tipo de almidon, incluyendo el almidon de malz, fecula de patata, almidon de trigo, almidon de guisante, etc.Again preferably, the ingredients with technological functions are selected from the group consisting of acidulants, starches, modified starches, anti-caking agents, antioxidants, preservatives, acidity correctors, colorants, emulsifiers, foaming agents, stabilizers, gasifiers, gelling agents, humectants and flavor enhancers. and any combination thereof. In the case of starches, it can be any type of starch, including corn starch, potato starch, wheat starch, pea starch, etc.

Una vez mas preferiblemente, los ingredientes biologicamente activos son seleccionados dentro del grupo compuesto por vitaminas, minerales, aloe vera, aminoacidos esenciales, acidos grasos esenciales, carotenoides, esteroles y estanoles, fenoles, fibra dietetica, fitoestrogenos, flavonoides, isotocianatos, polioles, prebioticos y probioticos, y cualquier combinacion de los mismos.Once more preferably, the biologically active ingredients are selected from the group consisting of vitamins, minerals, aloe vera, essential amino acids, essential fatty acids, carotenoids, sterols and stanols, phenols, dietary fiber, phytoestrogens, flavonoids, isotocyanates, polyols, prebiotics. and probiotics, and any combination thereof.

En una realizacion preferida de la invencion, los ingredientes alimentarios adicionales estan presentes en la composition en una concentracion en peso del total de la formulation comprendida entre 50%-80%; los ingredientes con funciones tecnologicas estan presentes en la composicion en una concentracion en peso del total de la formulacion comprendida entre 0%-15% y los ingredientes biologicamente activos estan opcional mente presentes en una concentracion en peso del total de la formulacion comprendida entre 0%-10%.In a preferred embodiment of the invention, additional food ingredients are present in the composition in a concentration by weight of the total formulation comprised between 50% -80%; the ingredients with technological functions are present in the composition in a concentration by weight of the total formulation between 0% -15% and the biologically active ingredients are optionally present in a concentration by weight of the total formulation between 0% -10%.

A continuation se detalla la composicion nutricional de un producto objeto de la invention correspondiente al ejemplo 2 obteniendo la siguiente composicion:In the following, the nutritional composition of a product object of the invention corresponding to example 2 is detailed, obtaining the following composition:

Agua 39.86%Water 39.86%

Sal 1.16%Salt 1.16%

Protelnas 11.6%Companies 11.6%

Materia grasa 9.82% Fat 9.82%

Acidos grasos saturados 1.22%Saturated fatty acids 1.22%

Hidratos de carbono 28.86%Carbohydrates 28.86%

Azucares 1.77%Sugars 1.77%

Fibra 8.7% Valor energetico 159.66 Kcal/100g A continuation se expondran algunos ejemplos de realization (todas las proporciones son en peso):Fiber 8.7% Energy value 159.66 Kcal / 100g Following are some examples of realization (all proportions are by weight):

Ejemplo 1Example 1

Realizacion de una croqueta:Realization of a croquette:

Lenteja roja extrusionada 20% Quinoa extrusionada 20% Agua 30% Fecula de patata 7% Nueces troceadas 5% Manzana deshidratada 6% Queso azul 10% Salsa de soja 0.6% Sal 1% Sorbato potasico 0.1% Especias 0.3% Ejemplo 2Extruded Red Lentil 20% Extruded Quinoa 20% Water 30% Potato Seed 7% Chopped Nuts 5% Dehydrated Apple 6% Blue Cheese 10% Soy Sauce 0.6% Salt 1% Sorbate Potassium 0.1% Spices 0.3% Example 2

Realizacion de una hamburguesa:Making a hamburger:

Garbanzo extrusionado 10% Guisante verde extrusionado 20% Espinaca fresca picada 15% Agua 23% Semillas de girasol 8% Extruded chickpea 10% Extruded green pea 20% Fresh chopped spinach 15% Water 23% Sunflower seeds 8%

Semillas de chla 3% Sal 1% Setas 5% Vinagre 2.6% Harina de guisante 8% Ajo 0.2% Hierbas aromaticas 0.2% Extracto de levadura 0.5% Aceite de oliva 3.5% Ejemplo 3Chla seeds 3% Salt 1% Mushrooms 5% Vinegar 2.6% Pea flour 8% Garlic 0.2% Aromatic herbs 0.2% Yeast extract 0.5% Olive oil 3.5% Example 3

Realization de un embutido vegetal:Realization of a vegetable sausage:

Sal 1.5% Lenteja extrusionada 25% Patata extrusionada 10% Agua 29.3% Fecula de patata 7% Cebolla caramelizada 15% Tomate deshidratado 8% Especias 0.8% Aceite de semillas 3% Hidrolizado de protelnas 0.3% Sorbato potasico 0.1% Ejemplo 4Salt 1.5% Extruded lentil 25% Extruded potato 10% Water 29.3% Potato starch 7% Caramelized onion 15% Dehydrated tomato 8% Spices 0.8% Seed oil 3% Protein hydrolyzate 0.3% Potassium sorbate 0.1% Example 4

Realization de un producto rebozado:Realization of a battered product:

Sal 2% Agua 27.9% Almidon 5% Mijo extrusionado 15%Salt 2% Water 27.9% Starch 5% Extruded millet 15%

Haba extrusionada 15%Extruded 15%

Especias 0.3%Spices 0.3%

Puerro troceado 5%Leek chopped 5%

Coco rallado 4%Grated coconut 4%

Pimiento troceado 10%Pepper, chopped 10%

Cebolla picada 10%Chopped onion 10%

T omate frito 5%Eat fried 5%

Aroma con propiedades conservantes 0.74%Aroma with preservative properties 0.74%

Vitamina C 0.058%Vitamin C 0.058%

Riboflavina 0.002%Riboflavin 0.002%

Una vez pesados y mezclados los componentes se procede a su formateado en el tamano y forma deseadas. Seguidamente las piezas formateadas pasan a la etapa de rebozado, en la cual se puede dar mas de una capa con productos diferentes, en este caso primero se da un encolado que se realiza bien por inmersion en bano llquido o bien mediante lluvia en cortina de encolante, cuya composition es a base de harinas y agua, y finalmente se da otro rebozado con malz extrusionado.Once the components are weighed and mixed, they are formatted in the desired size and shape. Next the formatted pieces go to the batter stage, in which more than one layer can be given with different products, in this case first a glueing is carried out that is done either by immersion in liquid bath or by means of rain in sizing curtain , whose composition is based on flours and water, and finally another batter with extruded malts.

Debe tenerse en cuenta que la realization conforme a los ejemplos indicados es unicamente a tltulo de ejemplo, sin caracter limitativo, pudiendo las composiciones comprender ademas o en sustitucion de los componentes indicados otros ingredientes, en tanto que las variaciones esten comprendidas dentro del 20 ambito de las reivindicaciones siguientes. It should be borne in mind that the embodiment according to the indicated examples is only by way of example, without limitation, the compositions being able to also include or replace other ingredients in the indicated components, insofar as the variations are within the scope of the invention. the following claims.

Claims (13)

REIVINDICACIONES 1. Producto alimenticio vegetal, caracterizado porque comprende al menos los siguientes componentes, expresados en porcentaje en peso respecto al total de la formulacion:1. Vegetable food product, characterized in that it comprises at least the following components, expressed as a percentage by weight with respect to the total formulation: - al menos un producto alimentario seleccionado dentro del grupo de ingredientes alimentarios basicos y cualquier mezcla o combination de los mismos, en una concentration en peso del total comprendida entre 20% - 50%; y- at least one food product selected from the group of basic food ingredients and any mixture or combination thereof, in a concentration by weight of the total comprised between 20% -50%; Y - al menos un componente seleccionado dentro del grupo compuesto por ingredientes alimentarios adicionales, grupo de ingredientes con funciones tecnologicas, grupo de ingredientes biologicamente activos, mezclas y cualquier combinacion de los mismos, en una concentracion en peso del total comprendida entre 50% - 80%.- at least one component selected from the group consisting of additional food ingredients, group of ingredients with technological functions, group of biologically active ingredients, mixtures and any combination thereof, in a concentration by weight of the total comprised between 50% -80% . 2. Producto alimenticio vegetal descrito en la reivindicacion 1, caracterizado porque los ingredientes alimentarios basicos son seleccionados dentro del grupo compuesto por semillas extrusionadas, verduras extrusionadas, hortalizas extrusionadas, frutas extrusionadas, cereales extrusionados, legumbres extrusionadas y cualquier mezcla o combinacion de los mismos. 2. The vegetable food product described in claim 1, characterized in that the basic food ingredients are selected from the group consisting of extruded seeds, extruded vegetables, extruded vegetables, extruded fruits, extruded cereals, extruded legumes and any mixture or combination thereof. 3. Producto alimenticio vegetal descrito en una cualquiera de las reivindicaciones 1 a 2, caracterizado porque los ingredientes alimentarios basicos seleccionados son obtenidos con productos de agricultura ecologica.3. The vegetable food product described in any one of claims 1 to 2, characterized in that the selected basic food ingredients are obtained with organic farming products. 4. Producto alimenticio vegetal descrito en una cualquiera de las reivindicaciones 1 a 3, caracterizado porque los ingredientes alimentarios adicionales son seleccionados dentro del grupo compuesto por agua, semillas, verduras, hortalizas, frutas, cereales, frutos secos, leche y derivados de la leche, margarina, huevo y derivados del huevo, encurtidos, miel y derivados de la colmena (polen, jalea real, panal, propoleos), azucares, cacao, chocolate, pan, palomitas de malz, sal, datiles, aceite vegetal, vinagre, setas, hongos, zumos y bebidas con o sin alcohol, aromas, especias, oleorresinas, salsa de soja, tofu, algas, protelnas vegetales, levaduras, extractos naturales, hidrolizados de protelna y extractos de levadura y cualquier combinacion de los mismos.4. The vegetable food product described in any one of claims 1 to 3, characterized in that the additional food ingredients are selected from the group consisting of water, seeds, vegetables, fruits, cereals, nuts, milk and milk derivatives , margarine, egg and egg products, pickles, honey and hive products (pollen, royal jelly, honeycomb, propoleos), sugar, cocoa, chocolate, bread, popcorn, salt, dates, vegetable oil, vinegar, mushrooms , mushrooms, juices and drinks with or without alcohol, aromas, spices, oleoresins, soy sauce, tofu, seaweed, plant proteins, yeasts, natural extracts, protein hydrolysates and yeast extracts and any combination thereof. 5. Producto alimenticio vegetal descrito en la reivindicacion 4 caracterizado porque los ingredientes alimentarios adicionales seleccionados son obtenidos con productos de agricultura ecologica.5. The vegetable food product described in claim 4, characterized in that the additional food ingredients selected are obtained with organic farming products. 6. Producto alimenticio vegetal descrito en una cualquiera de las reivindicaciones 1 a 5 caracterizado porque los ingredientes con funciones tecnologicas son seleccionados dentro del grupo compuesto por acidulantes, almidones, almidones modificados, antiaglomerantes, antioxidantes, conservantes, correctores de acidez, colorantes, emulgentes, espumantes, estabilizantes, gasificantes, gelificantes, humectantes y potenciadores del sabor y cualquier combinacion de los mismos.6. The vegetable food product described in any of claims 1 to 5, characterized in that the ingredients with technological functions are selected from the group consisting of acidulants, starches, modified starches, anti-caking agents, antioxidants, preservatives, acidity correctors, dyes, emulsifiers, foamers, stabilizers, gasifiers, gelling agents, humectants and flavor enhancers and any combination thereof. 7. Producto alimenticio vegetal descrito en la reivindicacion 6 caracterizado porque de los ingredientes con funciones tecnologicas los almidones pueden ser cualquier tipo de almidon, incluyendo el almidon de malz, fecula de patata, almidon de trigo, almidon de guisante, etc. 7. The vegetable food product described in claim 6, characterized in that, of the ingredients with technological functions, the starches can be any type of starch, including corn starch, potato starch, wheat starch, pea starch, etc. 8. Producto alimenticio vegetal descrito en una cualquiera de las reivindicaciones 1 a 7 caracterizado porque los ingredientes biologicamente activos son seleccionados dentro del grupo compuesto por vitaminas, minerales, aloe vera, aminoacidos esenciales, acidos grasos esenciales, carotenoides, esteroles y estanoles, fenoles, fibra dietetica, fitoestrogenos, flavonoides, isotocianatos, polioles, prebioticos y probioticos, y cualquier combinacion de los mismos. 8. The vegetable food product described in any one of claims 1 to 7, characterized in that the biologically active ingredients are selected from the group consisting of vitamins, minerals, aloe vera, essential amino acids, essential fatty acids, carotenoids, sterols and stanols, phenols, dietary fiber, phytoestrogens, flavonoids, isotocyanates, polyols, prebiotics and probiotics, and any combination thereof. 9. Producto alimenticio vegetal descrito en una cualquiera de las reivindicaciones 1 a 8 caracterizado porque los ingredientes alimentarios adicionales estan presentes en la composition en una concentration en peso del total de la formulation comprendida entre 50%-80%.9. The vegetable food product described in any one of claims 1 to 8, characterized in that the additional food ingredients are present in the composition in a concentration by weight of the total formulation comprised between 50% -80%. 10. Producto alimenticio vegetal descrito en una cualquiera de las reivindicaciones 1 a 9 caracterizado porque los ingredientes con funciones tecnologicas estan presentes en la composicion en una concentracion en peso del total de la formulacion comprendida entre 0%-15%.10. The vegetable food product described in any one of claims 1 to 9, characterized in that the ingredients with technological functions are present in the composition in a concentration by weight of the total formulation comprised between 0% -15%. 11. Producto alimenticio vegetal descrito en una cualquiera de las reivindicaciones 1 a 10 caracterizado porque los ingredientes biologicamente activos estan opcionalmente presentes en la composicion en una concentracion en peso del total de la formulacion comprendida entre 0%-10%.11. The plant food product described in any one of claims 1 to 10, characterized in that the biologically active ingredients are optionally present in the composition in a concentration by weight of the total formulation comprised between 0% -10%. 12. Producto alimenticio vegetal segun una cualquiera de las 5 reivindicaciones 1 a 11, caracterizado porque en una elaboration de una croqueta se tiene la siguiente composicion en porcentaje en peso respecto al total de la formulacion:12. Vegetable food product according to any one of claims 1 to 11, characterized in that in a preparation of a croquette the following composition is obtained in percentage by weight with respect to the total of the formulation: Lenteja roja extrusionada 20%Extruded red lentil 20% Quinoa extrusionada 20%Extruded Quinoa 20% Agua 30%Water 30% Fecula de patata 7%Potato grade 7% Nueces troceadas 5%5% chopped walnuts Manzana deshidratada 6%Apple dehydrated 6% Queso azul 10%Blue cheese 10% Salsa de soja 0.6%Soy sauce 0.6% Sal 1%Salt 1% Sorbato potasico 0.1%0.1% potassium sorbate Especias 0.3%Spices 0.3% 13. Producto alimenticio vegetal segun una cualquiera de las reivindicaciones 1 a 12, caracterizado porque en una elaboracion de una hamburguesa se tiene la siguiente composicion en porcentaje en peso respecto al total de la formulacion:13. Vegetable food product according to any one of claims 1 to 12, characterized in that in a preparation of a hamburger the following composition is obtained in percentage by weight with respect to the total of the formulation: Garbanzo extrusionado 10%Extruded chickpea 10% Guisante verde extrusionado 20%Extruded green pea 20% Espinaca fresca picada 15%Fresh chopped spinach 15% Agua 23%Water 23% Semillas de girasol 8% Sunflower seeds 8% Semillas de chla 3%Chla seeds 3% Sal 1% Setas 5% Vinagre 2.6% Harina de guisante 8% Ajo 0.2% Hierbas aromaticas 0.2% Extracto de levadura 0.5% Aceite de oliva 3.5% 14.- Producto alimenticio vegetal segun una cualquiera de las reivindicaciones 1 a 13, caracterizado porque en una elaboracion de un embutido se tiene la siguiente composition en porcentaje en peso respecto al total de la formulation:Salt 1% Mushrooms 5% Vinegar 2.6% Pea flour 8% Garlic 0.2% Aromatic herbs 0.2% Yeast extract 0.5% Olive oil 3.5% 14.- Plant food product according to any one of claims 1 to 13, characterized in that in A preparation of a sausage has the following composition in percentage by weight with respect to the total formulation: Sal 1.5% Lenteja extrusionada 25% Patata extrusionada 10% Agua 29.3% Fecula de patata 7% Cebolla caramelizada 15% Tomate deshidratado 8% Especias 0.8% Aceite de semillas 3% Hidrolizado de protelnas 0.3% Sorbato potasico 0.1% 15. Producto alimenticio vegetal segun una cualquiera de las reivindicaciones 1 a 14, caracterizado porque en una elaboracion de un producto rebozado se tiene la siguiente composicion en porcentaje en peso respecto al total de la formulacion:Salt 1.5% Extruded lentil 25% Extruded potato 10% Water 29.3% Potato starch 7% Caramelized onion 15% Dehydrated tomato 8% Spices 0.8% Seed oil 3% Protein hydrolyzed 0.3% Potassium sorbate 0.1% 15. Vegetable food product according to any one of claims 1 to 14, characterized in that in a preparation of a battered product the following composition is obtained in percentage by weight with respect to the total of the formulation: Sal 2% Agua 27.9% Almidon 5% Salt 2% Water 27.9% Starch 5% Mijo extrusionado 15%Extruded millet 15% Haba extrusionada 15%Extruded 15% Especias 0.3%Spices 0.3% Puerro troceado 5%Leek chopped 5% Coco rallado 4%Grated coconut 4% Pimiento troceado 10%Pepper, chopped 10% Cebolla picada 10%Chopped onion 10% T omate frito 5%Eat fried 5% Aroma con propiedades conservantes 0.74%Aroma with preservative properties 0.74% Vitamina C 0.058%Vitamin C 0.058% Riboflavina 0.002%Riboflavin 0.002% Una vez pesados y mezclados los componentes se procede a su formateado en el tamano y forma deseadas. Seguidamente las piezas formateadas pasan a la etapa de rebozado, en la cual se puede dar mas de una capa con productos diferentes, en este caso primero se da un encolado que se realiza bien por inmersion en bano llquido o bien mediante lluvia en cortina de encolante, cuya composition es a base de harinas y agua, y finalmente se da otro rebozado con malz extrusionado. Once the components are weighed and mixed, they are formatted in the desired size and shape. Next the formatted pieces go to the batter stage, in which more than one layer can be given with different products, in this case first a glueing is carried out that is done either by immersion in liquid bath or by means of rain in sizing curtain , whose composition is based on flours and water, and finally another batter with extruded malts.
ES201700782A 2017-11-22 2017-11-22 Composition of a vegetable food product based on extruded vegetables other than soy (Machine-translation by Google Translate, not legally binding) Withdrawn ES2713774A1 (en)

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IT202000003820A1 (en) * 2020-02-25 2021-08-25 Vegandelicious S R L Process for the preparation of sausages and vegetable legacies and related products

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ES2382966A1 (en) * 2010-07-09 2012-06-15 Manufacturas Pibernat, S.L Procedure and composition of a vegetable food product not treated by heat (Machine-translation by Google Translate, not legally binding)
ES2438940A1 (en) * 2012-07-18 2014-01-20 Manufacturas Pibernat, S.L. Composition of an extruded food product based on rice bran (Machine-translation by Google Translate, not legally binding)
WO2014081285A1 (en) * 2012-11-23 2014-05-30 Proviand B.V. Method for texturing vegetable fibres and proteins

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Publication number Priority date Publication date Assignee Title
ES2382966A1 (en) * 2010-07-09 2012-06-15 Manufacturas Pibernat, S.L Procedure and composition of a vegetable food product not treated by heat (Machine-translation by Google Translate, not legally binding)
ES2438940A1 (en) * 2012-07-18 2014-01-20 Manufacturas Pibernat, S.L. Composition of an extruded food product based on rice bran (Machine-translation by Google Translate, not legally binding)
WO2014081285A1 (en) * 2012-11-23 2014-05-30 Proviand B.V. Method for texturing vegetable fibres and proteins

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT202000003820A1 (en) * 2020-02-25 2021-08-25 Vegandelicious S R L Process for the preparation of sausages and vegetable legacies and related products

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