IT201600103627A1 - Food preparation derived from almond or similar and method for its production - Google Patents
Food preparation derived from almond or similar and method for its productionInfo
- Publication number
- IT201600103627A1 IT201600103627A1 IT102016000103627A IT201600103627A IT201600103627A1 IT 201600103627 A1 IT201600103627 A1 IT 201600103627A1 IT 102016000103627 A IT102016000103627 A IT 102016000103627A IT 201600103627 A IT201600103627 A IT 201600103627A IT 201600103627 A1 IT201600103627 A1 IT 201600103627A1
- Authority
- IT
- Italy
- Prior art keywords
- flour
- microns
- oiled
- dried fruit
- plant extracts
- Prior art date
Links
- 235000020224 almond Nutrition 0.000 title claims description 31
- 235000011437 Amygdalus communis Nutrition 0.000 title claims description 24
- 238000002360 preparation method Methods 0.000 title claims description 14
- 238000000034 method Methods 0.000 title claims description 12
- 238000004519 manufacturing process Methods 0.000 title description 4
- 235000013305 food Nutrition 0.000 title description 3
- 241000220304 Prunus dulcis Species 0.000 title 1
- 235000013312 flour Nutrition 0.000 claims description 33
- 244000144725 Amygdalus communis Species 0.000 claims description 30
- 235000011869 dried fruits Nutrition 0.000 claims description 19
- 239000000843 powder Substances 0.000 claims description 15
- 235000013339 cereals Nutrition 0.000 claims description 9
- 244000061456 Solanum tuberosum Species 0.000 claims description 7
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 7
- 239000000419 plant extract Substances 0.000 claims description 7
- 102000004169 proteins and genes Human genes 0.000 claims description 7
- 108090000623 proteins and genes Proteins 0.000 claims description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 6
- 229920002907 Guar gum Polymers 0.000 claims description 5
- 239000000665 guar gum Substances 0.000 claims description 5
- 235000010417 guar gum Nutrition 0.000 claims description 5
- 229960002154 guar gum Drugs 0.000 claims description 5
- 239000000416 hydrocolloid Substances 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 5
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 229910052742 iron Inorganic materials 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 claims description 3
- 244000134552 Plantago ovata Species 0.000 claims description 2
- 235000003421 Plantago ovata Nutrition 0.000 claims description 2
- 239000009223 Psyllium Substances 0.000 claims description 2
- 235000003599 food sweetener Nutrition 0.000 claims description 2
- 235000021374 legumes Nutrition 0.000 claims description 2
- 229920001592 potato starch Polymers 0.000 claims description 2
- 235000012015 potatoes Nutrition 0.000 claims description 2
- 229940070687 psyllium Drugs 0.000 claims description 2
- 239000003765 sweetening agent Substances 0.000 claims description 2
- 239000000230 xanthan gum Substances 0.000 claims description 2
- 235000010493 xanthan gum Nutrition 0.000 claims description 2
- 229940082509 xanthan gum Drugs 0.000 claims description 2
- 229920000881 Modified starch Polymers 0.000 claims 2
- 229930003779 Vitamin B12 Natural products 0.000 claims 2
- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 claims 2
- 235000019163 vitamin B12 Nutrition 0.000 claims 2
- 239000011715 vitamin B12 Substances 0.000 claims 2
- 244000215068 Acacia senegal Species 0.000 claims 1
- 241000196324 Embryophyta Species 0.000 claims 1
- 229920000084 Gum arabic Polymers 0.000 claims 1
- 229920000161 Locust bean gum Polymers 0.000 claims 1
- 235000010489 acacia gum Nutrition 0.000 claims 1
- 239000000205 acacia gum Substances 0.000 claims 1
- 239000003349 gelling agent Substances 0.000 claims 1
- 239000000711 locust bean gum Substances 0.000 claims 1
- 235000010420 locust bean gum Nutrition 0.000 claims 1
- 238000012216 screening Methods 0.000 claims 1
- 238000007873 sieving Methods 0.000 claims 1
- 239000003381 stabilizer Substances 0.000 claims 1
- 235000021096 natural sweeteners Nutrition 0.000 description 9
- 239000000047 product Substances 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 229920002472 Starch Polymers 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 4
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 240000008886 Ceratonia siliqua Species 0.000 description 2
- 235000013912 Ceratonia siliqua Nutrition 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 240000006240 Linum usitatissimum Species 0.000 description 1
- 235000004431 Linum usitatissimum Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000020194 almond milk Nutrition 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- -1 but not limited to Proteins 0.000 description 1
- 239000000306 component Substances 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000004426 flaxseed Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002699 waste material Substances 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Seeds, Soups, And Other Foods (AREA)
Description
“Preparato alimentare derivato da mandorla o simili e metodo per la sua produzione” "Food preparation derived from almond or similar and method for its production"
TESTO DELLA DESCRIZIONE TEXT OF THE DESCRIPTION
La presente invenzione ha per oggetto un preparato alimentare derivato da mandorla o simili e metodo per la sua produzione. The present invention relates to a food preparation derived from almond or the like and a method for its production.
Tra i prodotti che hanno caratteristiche nutrizionali apprezzabili vi é la frutta secca e tra la frutta secca, in particolare, ma non limitatamente, la mandorla. Among the products that have appreciable nutritional characteristics there is dried fruit and among the dried fruit, in particular, but not limited to, almonds.
Ma al di là della mandorla tal quale, possiamo trovare una ricchezza nutrizionale ancor più elevata, nella mandorla disoleata o parzialmente disoleata, sia con la pelle, che pelata. But beyond the almond as it is, we can find an even higher nutritional richness, in the de-oiled or partially de-oiled almond, both with the skin and peeled.
La mandorla disoleata o parzialmente disoleata, aumenta il quoziente proteico e minerale, grazie alla concentrazione che deriva dalla perdita del contenuto in olio. The de-oiled or partially de-oiled almond increases the protein and mineral quotient, thanks to the concentration that derives from the loss of the oil content.
Una volta estratto l’olio, si può agevolmente macinare la mandorla disoleata o parzialmente disoleata ed ottenerne una farina. Tale farina può essere utilizzata tal quale, oppure venire addizionata di acqua, per produrre una bevanda estemporanea. Ma per poter solubilizzare una farina di mandorla disoleata o parzialmente disoleata, risultano alcuni problemi pratici che ne impediscono o limitano l’utilizzo quale prodotto per produrre a livello casalingo o estemporaneo, una bevanda istantanea, che dalla polvere diventi istantaneamente una bevanda. Once the oil has been extracted, you can easily grind the de-oiled or partially de-oiled almond and obtain a flour. This flour can be used as it is, or added with water, to produce an impromptu drink. But in order to be able to solubilize a de-oiled or partially de-oiled almond flour, there are some practical problems that prevent or limit its use as a product to produce at home or extemporaneously, an instant drink, which from the powder instantly becomes a drink.
Alcuni sistemi industriali hanno permesso di utilizzare qualsiasi tipo di farina, inclusa quella di mandorla, per poter creare un prodotto in polvere atto a essere addizionato con acqua e costituire così una bevanda estemporanea, quali il processo di spray drying oppure il processo che utilizza la tecnologia definita letto fluido. Some industrial systems have made it possible to use any type of flour, including almond flour, in order to create a powder product capable of being added with water and thus constituting an impromptu drink, such as the spray drying process or the process that uses technology. defined fluid bed.
Nella tecnica di spray drying però dobbiamo disidratare un estratto già pronto in fase solubile, il che significa, estrarre preventivamente, nel nostro caso, la farina di mandorla disoleata o parzialmente disoleata e poi disidratare il liquido di estrazione. Questo implica la perdita della maggior parte della massa della farina di mandorla, e si ottiene un prodotto molto costoso, e più povero di alcuni elementi nutrizionali, pur diventando un prodotto solubile. In the spray drying technique, however, we have to dehydrate a ready-made extract in the soluble phase, which means, in our case, extracting the de-oiled or partially de-oiled almond flour in advance and then dehydrating the extraction liquid. This implies the loss of most of the mass of the almond flour, and a very expensive product is obtained, and poorer in some nutritional elements, while becoming a soluble product.
Nella tecnologia del letto fluido invece, manteniamo la farina o la farina disoleata o parzialmente disoleata, nello stato originale e semplicemente la addizioniamo di aggreganti e vapore, per poi essiccare il prodotto divenuto umido ed addizionato del legante. Questo permette di mantenere quasi inalterato il quantitativo di materia prima base, cioè di farina di mandorla, con le sue caratteristiche nutrizionali e di poter aumentare la bagnabilità della farina stessa rendendola molto meno idrofoba, pur avendo ancora un discreto contenuto in materia grassa. Tale risultato è un prodotto granulato, che ha una forma fisica differente rispetto a quella esistente prima di essere così lavorato e che permette, appunto, di essere facilmente disperdibile in acqua. In the fluidized bed technology, on the other hand, we keep the de-oiled or partially de-oiled flour or flour in its original state and simply add it with aggregates and steam, and then dry the product which has become moist and added with the binder. This allows to keep the quantity of basic raw material, that is almond flour, almost unchanged, with its nutritional characteristics and to be able to increase the wettability of the flour itself making it much less hydrophobic, while still having a fair content in fat. This result is a granulated product, which has a different physical form than the one existing before being thus processed and which allows, in fact, to be easily dispersible in water.
Il sistema del letto fluido, pur avendo tutti questi innegabili vantaggi, tuttavia provoca un fenomeno altamente sgradito, una volta che si produca la bevanda addizionando la polvere granulata con acqua. Infatti, nel caso specifico della farina di mandorla disoleata o parzialmente disoleata, appena aggiungiamo acqua alla polvere granulata per produrre una semplicissima bevanda, simile al latte di mandorla, accade che si formino molti grumi in superficie, molto tenaci a veramente difficili da disperdere in acqua, se non schiacciandoli man mano contro la parete del bicchiere o del recipiente che contiene la bevanda. Questo fenomeno costringe a perdere parecchio tempo nel tentativo di comprimere i grumetti sulle pareti del recipiente, e poi rimescolarli, per ottenere la bevanda desiderata. The fluid bed system, despite having all these undeniable advantages, nevertheless causes a highly unwelcome phenomenon, once the drink is produced by adding the granulated powder with water. In fact, in the specific case of de-oiled or partially de-oiled almond flour, as soon as we add water to the granulated powder to produce a very simple drink, similar to almond milk, many lumps form on the surface, very tough and really difficult to disperse in water. , except by crushing them gradually against the wall of the glass or of the container that contains the drink. This phenomenon forces us to waste a lot of time trying to compress the lumps on the walls of the container, and then stir them, to obtain the desired drink.
Il problema che sta alla base del presente brevetto, dunque, è la produzione di un semilavorato composto da farina di frutta secca, nella fattispecie, ma non limitatamente mandorla, disoleata o parzialmente disoleata, che possa essere agevolmente ed economicamente utilizzato per produrre in modo semplice ed immediato una bevanda casalinga o estemporanea, tramite l’aggiunta di acqua. The problem underlying this patent, therefore, is the production of a semi-finished product consisting of dried fruit flour, in this case, but not limitedly almond, de-oiled or partially de-oiled, which can be easily and economically used to produce in a simple way and immediate a home or impromptu drink, by adding water.
Il problema viene risolto dalla presente invenzione, che rappresenta anche il metodo di processo e lavorazione per ottenere il prodotto finito come descritto nella rivendicazione 1 e nella rivendicazione 7 di metodo. The problem is solved by the present invention, which also represents the process and processing method for obtaining the finished product as described in claim 1 and method claim 7.
Le rivendicazioni dipendenti hanno per oggetto perfezionamenti ulteriori del preparato e del metodo. The dependent claims relate to further improvements of the preparation and of the method.
Le caratteristiche del preparato e del metodo oggetto della presente invenzione risulteranno meglio dagli esempi sotto riportati, a titolo espositivo, non limitativo. The characteristics of the preparation and of the method object of the present invention will be better understood from the examples reported below, by way of non-limiting explanation.
Esempio 1 Example 1
Si è proceduto a raffinare e setacciare con micrometria inferiore a 300 microns, preferibilmente a 100 microns, il panello o la farina disoleata o parzialmente disoleata di frutta secca, nella fattispecie, ma non limitatamente, mandorla pelata e mescolarla con un dolcificante naturale in polvere, e amido pre-gelatinizzato di cereali o di patata. We proceeded to refine and sift with a micrometry lower than 300 microns, preferably at 100 microns, the cake or the de-oiled or partially de-oiled dried fruit flour, in this case, but not limited to, peeled almonds and mix it with a natural sweetener in powder, and pre-gelatinized cereal or potato starch.
Esempio 2 Example 2
Si è proceduto a micronizzare con micrometria inferiore a 300 microns, preferibilmente a 100 microns, il panello, o la farina di frutta secca, preferibilmente, ma non limitatamente, mandorla pelata, e mescolarla con un dolcificante naturale in polvere, gomma di guar, amido di cereali o di patata pregelatinizzato, aromi naturali We proceeded to micronize with micrometry lower than 300 microns, preferably at 100 microns, the cake or dried fruit flour, preferably, but not limitedly, peeled almond, and mixed it with a natural sweetener in powder, guar gum, starch. of cereals or pre-gelatinized potatoes, natural flavors
Esempio 3 Example 3
Si è proceduto a micronizzare con sistema criogenico con micrometria inferiore a 300 microns, preferibilmente a 100 microns, il panello o la farina di frutta secca, preferibilmente, ma non limitatamente, mandorla pelata, e mescolarla con un dolcificante sintetico in polvere, amido di cereali o di patata pregelatinizzato, gomma di xantano, aromi We proceeded to micronize with a cryogenic system with micrometry lower than 300 microns, preferably at 100 microns, the cake or dried fruit flour, preferably, but not limitedly, peeled almond, and mixed it with a synthetic sweetener in powder, cereal starch or pregelatinised potato, xanthan gum, flavorings
Esempio 4 Example 4
Si è proceduto a micronizzare con micrometria inferiore a 300 microns, preferibilmente a 100 microns, il panello, o la farina di frutta secca, preferibilmente, ma non limitatamente, mandorla pelata, e mescolarla con un dolcificante naturale in polvere, gomma di guar e di xantano, farina di semi di carrube, aromi naturali We proceeded to micronize with micrometry lower than 300 microns, preferably at 100 microns, the cake, or the dried fruit flour, preferably, but not limitedly, peeled almond, and mixed it with a natural sweetener in powder, guar gum and xanthan, carob seed flour, natural flavors
Esempio 5 Example 5
Si è proceduto a micronizzare con micrometria inferiore a 300 microns, preferibilmente a 100 microns, il panello, o la farina di frutta secca, preferibilmente, ma non limitatamente, mandorla pelata, e mescolarla con un dolcificante naturale in polvere, gomma di guar e di xantano, farina di semi di semi o crusca di psillio, aromi We proceeded to micronize with micrometry lower than 300 microns, preferably at 100 microns, the cake, or the dried fruit flour, preferably, but not limitedly, peeled almond, and mixed it with a natural sweetener in powder, guar gum and xanthan, seed meal or psyllium bran, flavorings
Esempio 6 Example 6
Si è proceduto a micronizzare con micrometria inferiore a 300 microns, preferibilmente a 100 microns, il panello, o la farina di frutta secca, preferibilmente, ma non limitatamente, mandorla pelata, e mescolarla con un dolcificante naturale in polvere, gomma di guar e di xantano, farina di semi di carrube, estratto di semi di lino, aromi naturali. We proceeded to micronize with micrometry lower than 300 microns, preferably at 100 microns, the cake, or the dried fruit flour, preferably, but not limitedly, peeled almond, and mixed it with a natural sweetener in powder, guar gum and xanthan, carob seed flour, linseed extract, natural flavors.
Esempio 7 Example 7
Si è proceduto a micronizzare con micrometria inferiore a 300 microns, preferibilmente a 100 microns, il panello, o la farina di frutta secca, preferibilmente, ma non limitatamente, mandorla pelata, e mescolarla con un dolcificante naturale in polvere, idrocolloidi, oltre ad amido pregelatinizzato di cereali o patata e proteine concentrate di leguminose quali, ma non limitatamente, pisello o soia. We proceeded to micronize with micrometry lower than 300 microns, preferably at 100 microns, the cake, or the dried fruit flour, preferably, but not limitedly, peeled almond, and mixed it with a natural sweetener in powder, hydrocolloids, as well as starch. pregelatinised cereal or potato and concentrated legume proteins such as, but not limited to, pea or soy.
Esempio 8 Example 8
Si è proceduto a micronizzare con micrometria inferiore a 300 microns, preferibilmente a 100 microns, il panello, o la farina di frutta secca, preferibilmente, ma non limitatamente, mandorla pelata, e mescolarla con un dolcificante naturale in polvere, idrocolloidi, oltre ad amido pregelatinizzato di cereali o patata e proteine concentrate di riso. We proceeded to micronize with micrometry lower than 300 microns, preferably at 100 microns, the cake, or the dried fruit flour, preferably, but not limitedly, peeled almond, and mixed it with a natural sweetener in powder, hydrocolloids, as well as starch. pregelatinized cereal or potato and concentrated rice proteins.
Esempio 9 Example 9
Si è proceduto a micronizzare con micrometria inferiore a 300 microns, preferibilmente a 100 microns, il panello, o la farina di frutta secca, preferibilmente, ma non limitatamente, mandorla pelata, e mescolarla con un dolcificante naturale in polvere, idrocolloidi, oltre ad amido pregelatinizzato di cereali o patata ed un estratto vegetale ad alto contenuto in ferro We proceeded to micronize with micrometry lower than 300 microns, preferably at 100 microns, the cake, or the dried fruit flour, preferably, but not limitedly, peeled almond, and mixed it with a natural sweetener in powder, hydrocolloids, as well as starch. pregelatinized cereal or potato and a plant extract with a high iron content
Esempio 10 Example 10
Si è proceduto a micronizzare con micrometria inferiore a 300 microns, preferibilmente a 100 microns, il panello, o la farina di frutta secca, preferibilmente, ma non limitatamente, mandorla pelata, e mescolarla con un dolcificante naturale in polvere, idrocolloidi, oltre ad amido pregelatinizzato di cereali o patata ed un estratto vegetale ad alto contenuto in Vit B 12. We proceeded to micronize with micrometry lower than 300 microns, preferably at 100 microns, the cake, or the dried fruit flour, preferably, but not limitedly, peeled almond, and mixed it with a natural sweetener in powder, hydrocolloids, as well as starch. pregelatinized cereal or potato and a vegetable extract with a high content of Vit B 12.
Secondo ancora una possibile variante, il preparato può essere ottenuto dalla combinazione dei componenti, additivi o delle sostanze previste in due o più degli esempi su esposti. According to yet another possible variant, the preparation can be obtained by combining the components, additives or substances envisaged in two or more of the examples set out above.
Claims (10)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT102016000103627A IT201600103627A1 (en) | 2016-10-14 | 2016-10-14 | Food preparation derived from almond or similar and method for its production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT102016000103627A IT201600103627A1 (en) | 2016-10-14 | 2016-10-14 | Food preparation derived from almond or similar and method for its production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| IT201600103627A1 true IT201600103627A1 (en) | 2018-04-14 |
Family
ID=58455413
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IT102016000103627A IT201600103627A1 (en) | 2016-10-14 | 2016-10-14 | Food preparation derived from almond or similar and method for its production |
Country Status (1)
| Country | Link |
|---|---|
| IT (1) | IT201600103627A1 (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2049642A5 (en) * | 1969-06-16 | 1971-03-26 | Epailly Maurice | Chocolate substitute prepared from sweet - almonds |
| US4639374A (en) * | 1981-11-09 | 1987-01-27 | Ton Company Ltd. | Almond nut paste for beverages and desserts |
| EP0776165A1 (en) * | 1994-08-17 | 1997-06-04 | Jacques Berger | Method for preparing almond milk and products obtained |
| US20050100650A1 (en) * | 2001-10-04 | 2005-05-12 | Jean Lepagnol | Granules and powders for instant drinks which are prepared using an extrusion cooking method |
| US20150017312A1 (en) * | 2012-08-31 | 2015-01-15 | Daniel Tegel | High protein meal and flour compostions and methods |
| WO2015197760A1 (en) * | 2014-06-26 | 2015-12-30 | Charrak Samir | Composition for low-gluten and low-carbohydrate baked and pastry goods |
-
2016
- 2016-10-14 IT IT102016000103627A patent/IT201600103627A1/en unknown
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2049642A5 (en) * | 1969-06-16 | 1971-03-26 | Epailly Maurice | Chocolate substitute prepared from sweet - almonds |
| US4639374A (en) * | 1981-11-09 | 1987-01-27 | Ton Company Ltd. | Almond nut paste for beverages and desserts |
| EP0776165A1 (en) * | 1994-08-17 | 1997-06-04 | Jacques Berger | Method for preparing almond milk and products obtained |
| US20050100650A1 (en) * | 2001-10-04 | 2005-05-12 | Jean Lepagnol | Granules and powders for instant drinks which are prepared using an extrusion cooking method |
| US20150017312A1 (en) * | 2012-08-31 | 2015-01-15 | Daniel Tegel | High protein meal and flour compostions and methods |
| WO2015197760A1 (en) * | 2014-06-26 | 2015-12-30 | Charrak Samir | Composition for low-gluten and low-carbohydrate baked and pastry goods |
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