FI122603B - Matprodukt med högt kostfiberinnehåll - Google Patents
Matprodukt med högt kostfiberinnehåll Download PDFInfo
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- FI122603B FI122603B FI20095491A FI20095491A FI122603B FI 122603 B FI122603 B FI 122603B FI 20095491 A FI20095491 A FI 20095491A FI 20095491 A FI20095491 A FI 20095491A FI 122603 B FI122603 B FI 122603B
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- food product
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- 150000004823 xylans Chemical class 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- 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
-
- 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
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Manufacturing & Machinery (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Claims (15)
1. En spannmälsbaserad matprodukt som innehäller rikligt med kostfiber, kännetecknad av att den är tillverkad genom extrudering av en blandning av ingredienserna och innehäller rägkli i en mängd som är minst 20 % av 5 torrvikten och stärkelse som ästadkommer expansion och linfrön som tilläggsingredienser.
2. Matprodukt enligt patentkrav 1, känneteckad av att stärkelsen är modifierad stärkelse, stärkelse innehällande rikligt med amylos och/eller förgelatinerat mjöl i en mäng som är minst 20 % av torrvikten.
3. Matprodukt enligt patentkrav 1 eller 2, känneteckad av att stärkelsen är majsstärkelse, kornstärkelse, potatisstärkelse eller en blandningn av dessa i en mängd som är minst 20 % av torrvikten.
4. Matprodukt enligt nägot av patentkraven 1 - 3, känneteckad av att den dessutom innehäller linfrön i en mängd som är högst 30 % av torrvikten.
5. Matprodukt enligt nägot av patentkraven 1-4, känneteckad av att produkten dessutom innehäller protein.
6. Matprodukt enligt patentkrav 5, känneteckad av att proteinet i produkten är ärt-, kikärts-, bön- och/eller linsprotein i en mängd som är högst 10 % av cvj torrvikten. δ CVJ + 2 0
7. Matprodukt enligt nägot av patentkraven 1 - 6, känneteckad av att den o cl, dessutom innehäller sait och/eller andra aromämnen i en mängd som är o x högst 20 % av torrvikten. CC CL 5;
8. Matprodukt enligt nägot av patentkraven 1 - 7, känneteckad av att den sj- ^ innehäller o o ™ 25 - 20-80 % rägkli, - 20-80 % majsstärkelse, kornstärkelse och/eller potatisstärkelse, - 8-30 % linfrökross, - 3-10 % ärt-, kikärts-, bön- och/eller linsprotein och - 0-20 % sait och/eller aromämnen.
9. Matprodukt enligt patentkrav 8, känneteckad av att den innehäller - 40-60 % rägkli, - 20-30 % majsstärkelse, - 8-12 % linfrökross, - 3-8 % ärtprotein och 10 - 0-15 % sait och/eller aromämnen.
10. Matprodukt enligt nägot av patentkraven 1 - 9, känneteckad av att den innehäller rägkli i en mängd som är över 50 % av torrvikten.
11. Matprodukt enligt nägot av patentkraven 1-10, känneteckad av att extruderingen av produkten är utförd i en temperatur, som är under 100 °C, 15 fördelaktigt under 85 °C.
^ 12. Matprodukt enligt nägot av patentkraven 1 - 11, känneteckad av att g matprodukten är en färdig att ätas, jäst snack-produkt, som är i form av i 5 bollar, stickor eller jästa saita kex, eller som flingor färdiga att ätas, vilka är i i g form av jästa bollar, ringar, strängar, stickor, stjärnor, kluster eller djurfigurer. CC 2 0
13. En metod för tillverkning av en matprodukt enligt nägot av de ovanstäende g patentkraven, kännetecknad av att de torra ingredienserna mätäs in i en m g bakningsextruder valbart tillsammans med vatten, sä att blandningens totala o ^ vattenkoncentration är 10-25 % av de torra ingrediensernas vikt, och de nämnda torra ingredienserna och det valbart tillsatta vattnet extruderas vid en temperatur av 60-140 °C för att bilda en extruderad knaprig matprodukt.
14. Metod enligt patentkrav 13, kännetecknad av att extruderningstemperaturen är under 100 °C, fördelaktigt mellan 70-90 °C.
15. Metod enligt patentkrav 12 eller 13, kännetecknad av att den ästadkomna extruderade knapriga matprodukten beläggs genom tillsättning av olja och krydda pä matproduktens yta. C\J δ (M i δ i O) o X en CL δ sj- m σ> o o (M
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FI20095491A FI122603B (sv) | 2009-04-30 | 2009-04-30 | Matprodukt med högt kostfiberinnehåll |
| PCT/EP2010/054289 WO2010124922A1 (en) | 2009-04-30 | 2010-03-31 | Food product having high dietary fiber content |
| EP10714871A EP2424387A1 (en) | 2009-04-30 | 2010-03-31 | Food product having high dietary fiber content |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FI20095491A FI122603B (sv) | 2009-04-30 | 2009-04-30 | Matprodukt med högt kostfiberinnehåll |
| FI20095491 | 2009-04-30 |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| FI20095491A0 FI20095491A0 (sv) | 2009-04-30 |
| FI20095491A FI20095491A (sv) | 2010-10-31 |
| FI122603B true FI122603B (sv) | 2012-04-13 |
Family
ID=40590369
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FI20095491A FI122603B (sv) | 2009-04-30 | 2009-04-30 | Matprodukt med högt kostfiberinnehåll |
Country Status (3)
| Country | Link |
|---|---|
| EP (1) | EP2424387A1 (sv) |
| FI (1) | FI122603B (sv) |
| WO (1) | WO2010124922A1 (sv) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2636316A1 (en) * | 2012-03-05 | 2013-09-11 | Nestec S.A. | Cereal pieces containing alpha-linolenic acid |
| US9560877B2 (en) * | 2012-03-13 | 2017-02-07 | General Mills, Inc. | Cereal-based product with improved eating quality fortified with dietary fiber and/or calcium |
| ES2849424T3 (es) | 2016-06-05 | 2021-08-18 | Mondelez Europe Gmbh | Composición de alimento sabroso horneado que comprende vegetales de raíz desmenuzada y método para elaborar el mismo |
| EP3484308A1 (de) * | 2016-07-18 | 2019-05-22 | Charrak, Samir | Verwendung von glutenarmen mehlzusammensetzungen zur herstellung von nahrungsmittelbrei |
| EP3491931A1 (en) * | 2017-11-30 | 2019-06-05 | Südzucker AG | Oilseed meal improved food products |
| BR112020017473A2 (pt) * | 2018-04-06 | 2020-12-22 | Société des Produits Nestlé S.A. | Processo para preparar um tablete de caldo |
| USD864516S1 (en) | 2018-05-14 | 2019-10-29 | Intercontinental Great Brands Llc | Thin food cluster |
| DE102019108011B4 (de) | 2019-03-28 | 2022-07-28 | Daniel Schaaf | Expandiertes Lebens- oder Futtermittelextrudat |
| DE202019101763U1 (de) | 2019-03-28 | 2019-04-10 | Daniel Schaaf | Expandiertes Lebens- oder Futtermittelextrudat |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2629773C2 (de) | 1976-07-02 | 1985-06-27 | Thiele, Henry, Dipl.-Ing. Dr., 7534 Birkenfeld | Produkt aus Kleie und Pektin |
| CZ313197A3 (cs) | 1993-12-28 | 1998-06-17 | Société des Produits Nestlé S. A. | Obilninový potravinářský produkt |
| FI115192B (sv) | 2001-02-26 | 2005-03-31 | Oriola Oy | Funktionellt livsmedel och förfarande för framställning av detta |
| US7235276B2 (en) | 2003-09-24 | 2007-06-26 | General Mills Ip Holdings Ii, Llc | High protein puffed food product and method of preparation |
| CA2457172A1 (en) * | 2004-02-09 | 2005-08-09 | Janusz Wojciak | Low carb omega 3 food coating composition and method of making thereof |
| EP1744772B1 (en) | 2004-05-10 | 2017-08-16 | University of Copenhagen | Flaxseeds for body weight management |
| FI120901B (sv) | 2004-08-25 | 2010-04-30 | Oriola Oy | Funktionellt livsmedel och användning därav |
-
2009
- 2009-04-30 FI FI20095491A patent/FI122603B/sv not_active IP Right Cessation
-
2010
- 2010-03-31 WO PCT/EP2010/054289 patent/WO2010124922A1/en active Application Filing
- 2010-03-31 EP EP10714871A patent/EP2424387A1/en not_active Withdrawn
Also Published As
| Publication number | Publication date |
|---|---|
| FI20095491A0 (sv) | 2009-04-30 |
| FI20095491A (sv) | 2010-10-31 |
| EP2424387A1 (en) | 2012-03-07 |
| WO2010124922A1 (en) | 2010-11-04 |
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