NL1043203B1 - PROCEDURE FOR GELATINATING STARCH AND ADDING SPECIFIC INGREDIENTS TO THAT STARCH WHICH ARE PARTLY HYDROLYZED AND HUMAN FOOD PRODUCTS OBTAINED BY THIS PROCEDURE - Google Patents

Abstract

METHOD OF GELATINATING STARCH AND ADDING SPECIFIC INGREDIENTS TO THAT STARCH IN PARTICULAR, AS WELL AS USING THIS METHOD OF HUMAN FOODS OBTAINED, or in part, relates to the gelling process of the present invention. Completely or partially gelatinised starch, adding specific ingredients, such as, inter alia, valorisates or xeno ingredients, so that a product comprising special characteristics for the preparation of human foods is obtained. 1043203

Description

PROCEDURE FOR GELATINATING STARCH AND THAT STARCH ADDING SPECIFIC INGREDIENTS THAT ARE PARTIALLY HYDROLYZED AS WELL AS OBTAINED THROUGH THIS METHOD

The present invention relates to a method for fully or partially gelatinizing starch and thereby adding specific ingredients to the fully or partially gelatinized starch, such as, inter alia, valorisates or xeno ingredients, whereby a product comprising special characteristics for the benefit of the preparation of human foods is obtained.

The gelatinization of starch in whole or in part by means of the method according to the invention is effected by means of one or a combination of two or more of the processing techniques comprising extrusion technology, baking, frying, roasting and / or cooking, hereinafter also referred to as the processing process. or processing process. The method further comprises the addition of specific ingredients during the gelatinization of the starch which, thanks to the processing process, are interwoven into the fully or partially gelatinized starch. The specifically added ingredients are also fully or partially hydrolysed. In this process pectin is converted into smaller pectin molecules, collagen is completely or partly converted into gelatin molecules or, chitin is completely or partly converted to chitosan molecules or even further to amino acids.

If extrusion technology is used in the processing process, the flexibility of the total production process in accordance with the method according to the invention makes it possible to produce an at least virtually unlimited diversity of products for human foodstuffs and especially in a more sustainable manner.

The end products, exemplary embodiments of which are given in the further description, are unique in terms of the combination of the ingredients and nutrients, the processing technology used, the fact that the ingredients are thereby partially or wholly hydrolysed and the form in which the final product is produced. The end product is the product that leaves this process; this can be a semi-finished product for further processing or a product ready for consumption.

In the context of the present invention, the term ingredients refers to the raw materials (e.g. wheat) or components thereof (e.g. wheat bran) that are processed. The term nutrients refers to the chemicals, such as carbohydrates, proteins, fats or dietary fibers, that provide nutrition to the body. In addition, the term micronutrients refers to the chemical substances such as: vitamins, minerals, other bioactive substances and the like, which occur in the ingredients, only in general, in micro amounts. A micronutrient is an essential nutrient, of which, by the most accepted definition, less than 1 gram per day is absorbed by humans through food. Both the nutrients as well as the micronutrients are provided by the ingredients.

The method according to the invention differs from the method according to the prior art by adding specific ingredients during the process of gelatinizing starch in a way that contributes to preservation. The method according to the invention comprises the production of human foodstuffs which are generally characterized by the following composition as a percentage of the dry matter in the final product:

1. At least 25% fully or partially gelatinized starch; in the further description and in the claims, the reference to "25% fully or partially gelatinized starch" is to be construed as referring to starch which can be derived from any type of starch carrier except rice and rice products and sweet potatoes;

2. Any of the following specific nutrients fully or partially hydrolysed, namely or at least 0.1% pectin and / or at least 0.1% collagen and / or at least 0.1% chitin;

as well as the following additional nutrients:

3. at least 5% protein; in the further description and in the claims, the reference to "5% protein" in the context of the composition of human foods according to the invention is to be construed as referring to protein which may be derived from any source except soy or soy products;

4. at least 1% fat.

Ad 1) at least 25% fully or partially gelatinized starch. This characteristic can be obtained by the use of ingredients that mainly provide starch. Starch carriers include, for example, corn, grains, tapioca, potatoes, legumes, and / or by, for example, processed ingredients such as flour, potato starch, dried tapioca or by the use of the valorisates thereof, for example, inter alia corn flour, pea starch, potato fibers, walnut press cake or bean starch . Rice, soy and sweet potato are not among the starch carriers within the scope of the invention. When using the term starch carrier in the claims, starch carriers comprising rice and / or soy and / or sweet potato are to be considered explicitly excluded. Ad 2) and at least one of the following specific (partially) hydrolysed nutrients, namely; or at least 0.1% pectin and / or at least 0.1% collagen or gelatin and / or at least 0.1% chitin or chitosan The pectin can be supplied by ingredients such as, for example, algae and / or fungi and / or potato and / or vegetables and / or fruit and / or residues of food crops and / or parts thereof, such as by processed form in a mousse or by the valorisates of those ingredients which still contain pectin, with the exception of the sweet potato. Algae includes algae and seaweed. And to the group fungi include yeasts and mushrooms. The group of food crop residues includes residues that are discarded, such as carrot tops, beetroot leaves, cauliflower stems. During the process, pectin is completely or partially "cracked" / hydrolyzed into smaller pectin molecules.

The collagen may be provided by ingredients such as, for example, meat, poultry, or fish and / or by portions thereof such as specific organs or a mixture thereof or as by the valorisates of those ingredients that may contain collagen, such as, for example, bone meal, mince extracted from fish residues including scraped from herringbone.

During the process, this collagen is completely or partially converted into gelatin by hydrolyzing.

The chitin may be provided by ingredients such as, for example, exoskeletal organisms including insects, lobster and / or by portions thereof such as specific organs or a mixture thereof such as by the valorisates of those ingredients containing chitin.

During the process, this chitin is completely or partially broken down by hydrolysis into chitosan or even further into amino acids, for example.

The reaction products referred to in the claims obtained by hydrolyzing pectin, collagen and chitin, respectively, may comprise one or more components from the group consisting of: minor pectins, gelatins, chitosans, amino acids and the like.

The hydrolyzing process can be further stimulated by adding a (food) acid and / or enzymes.

Ad 3) as well as the end product can contain at least 5% protein. Protein can be supplied by vegetable ingredients and / or animal ingredients.

Vegetable ingredients include, for example, legumes, beans, chickpeas, yeasts, fungi and the like, but with the exception of soybeans.

Animal ingredients are, for example, ingredients originating from meat, poultry and / or fish or parts of those ingredients as present in valorisates of those vegetable and / or animal ingredients.

Ad 4) as well as the end product can contain at least 1% fat. Fat can be supplied by vegetable ingredients and / or animal ingredients.

Vegetable ingredients which can be used as a fat source include, for example: lentils, mustard seed, rapeseed, nuts, sunflower seeds, algae or seaweed.

Animal ingredients which can be used as a fat source comprise, for example, ingredients derived from meat, poultry and / or fish. And / or parts of those ingredients as present in valorisates of those vegetable and / or animal ingredients. It can also be chosen to add micronutrients that can be supplied by specific ingredients such as herbs, spices or chemical substances that can provide, for example, vitamins, minerals, other bioactive substances, flavors, colors, preservatives and other E numbers. . The uniqueness of the method according to the invention and the human foods obtainable therefrom relates to the combination of; 1) starch and 2) the addition of the above-mentioned specific ingredients, 3) the interweaving thereof during the (partial) gelatinization process of the starch, 4) the complete or partial hydrolysis of those specific ingredients, including for example valorisates and xeno ingredients. The method according to the invention also distinguishes itself by producing human foodstuffs in a more sustainable manner, on the one hand by achieving a lower CO2 footprint and on the other hand by using valorisates and xeno ingredients. A valorisate is a part of a product or ingredient that remains after a part of that product or ingredient that has a higher market value (in 2019) is used to produce food. For example; fish is filleted as a product. The filleted parts yield the highest price. The remnants such as head, tail and bone are hardly profitable. These residues can be valorised. These valorisates have the characteristic that they are usually not directly edible for humans. These valorisates are characterized in that the nutritional value amounts to at least 50% of the calculated specific nutritional value of the original ingredient. In this calculation, the nutritional value is provided by 3 groups of specific nutrients, namely;

1. Dietary fiber,

2. Vitamins and

3. Minerals. In the calculation here are the contents of the separate groups of nutrients per group; dietary fiber, vitamins and minerals are calculated, both from the original ingredient, for example wheat, as well as from the remainder, for example wheat bran, and the content per group nutrient of the remainder (in this example, wheat bran) is divided by the content in the original ingredient (in this example, wheat). Then an index is created per group of nutrients. The 3 available indexes are then averaged (added and divided by 3). This average is called the valorisation index. If the average of this index is higher than 0.5, then this constitutes a valorisation. In the case of wheat bran, the valorisate index is approximately 3.0 and in the case of wheat bran it is therefore a valorisate. The valorisates can be mixed with a starch ingredient and then extruded, baked, fried, roasted or cooked. A xeno ingredient is an ingredient that is mainly consumed as a fully-fledged human food outside the Western world and as an ingredient is hardly part of everyday life in the EU. This could include ingredients such as algae, fungi or insects, but also food that is now (in 2019) thrown away, such as bread that is called "stale bread". Remnants of food crops are also included, such as beetroot leaves, carrot tops, cauliflower stems, but also leaves from sugar beet or potato and the like. Parts of it, sometimes necessarily, can also be edited. The xeno ingredients can be mixed with a starch ingredient and / or with other specific ingredients and that mixture can then be extruded, baked, fried, roasted or cooked. For the sake of simplicity, in this description it has been chosen to use the singular of the nutrients pectin, collagen, gelatin, chitin, chitosan, starch,

protein and fat.

In fact they are collections of groups of nutrients.

There are different types of each group, including, for example, different types of pectins, collagens, gelatins, chitins, chitosans, starches, proteins and fats.

Example: Fat is a collective term which can include various types of fat-like ingredients or nutrients, including for example various oils, saturated and

(poly) unsaturated fatty acids, (triply glycerides, animal fat or vegetable fat.

The ingredients that ultimately yield the desired composition can be mixed in advance to form a mixture or added (partially) later during or after the process.

To speed up the hydrolysis process, various measures can be taken, such as adding (food) acids, adjusting / increasing the temperature during the process, increasing the pressure, adding extra H20 and creating it in advance. of a mixture.

Full or partial gelatinization of the starch can be done by baking, roasting, roasting, cooking or extruding.

Extrusion technology is a more complex process than baking, roasting, roasting or boiling, where the application has more possibilities and variables.

In various embodiments, the human food products of the present invention are prepared by means of extrusion technology, baking, frying, roasting and / or cooking.

When using extrusion technology, the method according to the invention comprises applying a thermo-mechanical stress field in an extruder which is sufficiently powerful to break and shorten starch chains.

Water, of which a limited amount is added to the starch in the extruder, serves as auxiliary substance, lubricant and chemical reactor.

Fat or protein also functions as a lubricant.

The method comprises the possibility, with the aid of the supplied shear energy, to accurately control the amount of water and heat, the degree of digestion, which is also indicative of the achievable degree of gelatinization.

The extruder, which may include both single screw and multi-screw type, adds energy to the products to be extruded in the form of mechanical energy as well as in the form of thermal energy.

This results in high pressures, for example eventually rising to possibly about 70 Bar, and in a generally significant increase in temperature, up to possibly above about 120 ° C to obtain possibly complete and rapid gelatinization of the starch and possibly complete and rapid hydrolyzation. of the pectin, collagen or chitin as well as a good mixing of the ingredients.

In case the mixture has a maximum of 2% fat and / or 8%

protein in the dry matter of the final product, the mixture should contain at least 20% H2O.

By fully or partially gelatinizing starch, the extrudate expands so that the end product contains vacuoles and this end product becomes crispy after drying.

Despite the short residence time in the extruder, thermal degradation can occur as a result of the temperature increase.

In order to prevent the latter, usually undesirable, effect, the method of preparation for the food products according to the invention can provide for one or more ingredients to be introduced only in the vicinity of the end of the extrusion cylinder by means of (side) injection, the injection pressure of course being must be higher than the pressure prevailing in the extrusion cylinder.

The farther to the end is injected, the less the injected material will lose nutritional or other value.

According to an already known method, moisture-rich ingredients can, for example, be directly injected sideways into the extruder by means of a specific high-pressure pump or first thickened and / or provided with a starch carrier to obtain a firm mass and then laterally, for example, by means of a separate press extruder. are injected into the extruder cylinder in which the bulk of the components is located, hereinafter also referred to as the main extruder, and are thus added to the product mass.

This known method can of course also be used, for example, when it is precisely important that one or more ingredients retain a higher moisture content after addition to the end product.

By introducing these one or more ingredients closer to the end of the main extruder via side injection with the aid of a high pressure pump or another press extruder, the goal of better preservation of properties such as nutritional value can be better preserved. of taste and organoleptic properties are achieved. In this way costs are saved by, for example, only partially pre-drying valorisates, which contributes to a lower CO2 footprint. During the extrusion process, a certain amount of H 2 O is required in the mixture. This H20 can be provided by adding water / moisture or by injecting steam and / or by moisture that may already be present in the ingredients. Certain mousse ingredients or their valorisates can contain a lot of moisture. In the case of 80% H2O, if all the moisture is added by those specific ingredients, the final product may consist of about 5%, measured in dry matter, of this specific added ingredient. If a higher percentage in the dry matter is desired, then that specific added ingredient must be thickened beforehand. In other words, if the aim is that the final product should contain a higher percentage of the specific added ingredient in the dry matter of the final product, this should be thickened further and proportionately.

The invention provides that the extrudate can be processed in various forms into human food products. Depending on the shape of the extrusion die, the extrudate / product can be, for example, in the form of a wire or bar stock, a ribbon (flat strip), a tube, healthy pops and other shapes. The method according to the invention is characterized by the combination of the composition, the degree of gelatinization and hydrolyzation and the form of the final product obtained by extrusion. The ingredients eligible for application of the process according to the invention and the gelatinization and hydrolyzation occurring during the processing result in end products which are demonstrably healthier than products according to the prior art, hereinafter referred to as conventional products, which due to their external shape aim to serve the same market. In order to make the distinction between such products obtained with the method according to the invention simple and clear, the products obtained with the method according to the invention will furthermore be indicated by the prefix "healthy" or a conjugation thereof.

For several embodiments of the food products according to the invention, when using extrusion technology, the material coming out of the extruder is dried and reduced to a crumb-like material, hereinafter referred to simply as crumb.

The dried product can be further reduced to powder or flour.

For these embodiments it is therefore irrelevant in what form the material exits the extruder.

However, for other embodiments of human food products of the invention, the shape of the extruder material is more important.

A cracker or toast or biscuit-like food according to the invention, hereinafter also referred to as a 'healthy cracker', 'healthy toast' or 'healthy cake', due to the unique composition of the nutrients, comprises a taste, in appearance. and consistency to a conventional cracker, toast, or cake-like embodiment.

For the production of the healthy cracker according to the invention, in the case of application of extrusion technology, use can in principle be made of an extrusion die in which the material emerging from the extruder has the form of a ribbon with a thickness and a width which essentially leads to the desired thickness and width of the healthy cracker.

Because the extruded ribbon, coming directly from the extruder, still contains a relatively large amount of moisture, it is less easy to cut immediately after leaving the extrusion die.

Immediately after leaving the extrusion die, the uncut ribbon ends up on a conveyor belt, for example.

The speed of this belt is then equal to the speed at which the extrudate leaves the extruder.

The ribbon extrudate is then predried on this belt.

At the end of that belt, the ribbon is then cut into cracker / toast / cookie-like products and then further dried.

With these healthy crackers, healthy toast and / or healthy cake according to the invention, there is a clear distinction with regard to the taste experience, organoleptic experience as well as health compared to the traditional crackers, toasts or cakes and the composition is essentially different. .

Another product according to the invention has a rod shape and is hereinafter also referred to as the healthy stem.

The healthy stalk resembles a breadstick in appearance, taste and consistency. For the production of the healthy stem according to the invention, in case of application of extrusion technology, use can in principle be made of an extrusion die in which the material coming out of the extruder has the shape of a wire with a cross-sectional shape and dimensions which substantially correspond. with the desired shape of the healthy stem. Since the extruded wire immediately leaving the extruder still contains a lot of moisture, it is less easy to cut immediately after it has left the extrusion die. Immediately after leaving the extrusion die, the uncut wire ends up on, for example, a conveyor belt. The speed of this belt is equal to the speed at which this extrudate leaves the extruder. The filamentous extrudate is then pre-dried on this belt. At the end of that band, the wire is then cut into stem / rod-like products and then further dried. With this healthy stem according to the invention, there is a clear distinction from the traditional stems with regard to the taste experience, organoleptic experience as well as health. For example, the resulting healthy stems or healthy bars can be eaten with a soup. In this respect, the healthy stalks or healthy bars according to the invention, therefore, show great similarity with breadsticks, only in terms of application, and are therefore also referred to hereinafter as healthy soup bars. Otherwise, the healthy soup bars and traditional bread sticks are completely different products. The healthy soup bars have a random natural, often curved, shape and contain other healthy ingredients.

In another embodiment, the extrudate is formed into a tubular or pipe-like product which can then be cut into hollow stems or hollow healthy rods or into macaroni-like pipes or rings. This is possible by centering the hole in the die around the end of the screw, with the end of the screw extending into that hole, creating a tubular extrudate. Only one opening can therefore be placed per extruder screw, i.e. two openings with a twin screw extruder. If, for example, the specific ingredient seaweed is added to wheat flour as a starch carrier, a fresh, beautiful paste is created that contains seaweed.

By cutting round wires into short pieces, which are pieces whose length is approximately equal to the diameter, immediately when leaving the mouth of the extrusion die, possibly with a curved knife, conical and almost spherical products are obtained, hereinafter also called healthy -pops. These healthy pops can replace traditional "croutons." The mixture can be extruded, baked or roasted. These healthy pops can be used in soups, salads, cereals, bars, ice cream and the like.

After the extrudate or baking or roasted product has dried, it can be further reduced to crumbs or powder or flour. This can be reduced by means of a grinder. However, in order to preserve the vacuoles as much as possible, it is preferably reduced by means of knives or rotary saws, as opposed to mills that work with sieves like a hammer mill, in which case the vacuoles are largely destroyed. Advantages that the vacuoles are better left intact are when using breadcrumbs that, among other things, less fat is absorbed during preparation and that the crust remains crispier.

Ultimately, when using extrusion technology, the extrudate contains on average about 20% to 25% H 2 O in the dry matter to enable a good extrusion process. Fully or partially gelatinized starch can stick significantly. It is therefore important that products remain separated from each other at the end of the process to prevent sticking and clumping. This separation can be accomplished by directing powerful heated air streams at the products and blowing them to a dryer or pre-drying on a conveyor belt immediately after exiting the extrusion die or baking process and then post-drying. As soon as the outside of the product no longer sticks, it can be further dried in a dryer to the desired dry matter content.

The production of products that are starchy and to which ingredients are added as described above, and in particular valorisates and xeno ingredients thereof, entails substantial problems for which no satisfactory solutions are available to date. In addition to meeting legal production requirements with regard to food safety, products must also meet the specific requirements / wishes set by consumers with regard to, among other things, the taste experience, bite, organoleptic experience such as appearance and odor and health. The requirements and wishes with regard to health include, for example, the presence of fewer additives (for example sugars, salt and E numbers) and, on the contrary, more healthier nutrients such as dietary fibers, vitamins, minerals and other bioactive substances. The modern consumer also often demands / wishes that products are allergen-free and have a lower CO, if possible; footprint, so that they contribute to sustainability and less food waste.

Some examples of specific ingredients that can be added: mousseed algae, fungi, potatoes, vegetables, fruit, meat, poultry, fish, organisms with exoskeletons such as insects or lobster or parts thereof or valorisates or xeno ingredients thereof.

The ingredients can be broken, comminuted and moused to form a pumpable slurry which is added to the mixture, if applicable extrusion technology also later by injection into the extrusion cylinder.

Some examples of valorisates: - Application of the valorisate pineapple cores Although pineapple cores form the most nutritious part of a pineapple, the pineapple cores are, among other things, disposed of as animal feed or used in bio-refining. By removing any mold in the head and tail of the pineapple core by cutting a piece off at both ends of the core, valorisates are created that can be designated as so-called "food grade" and can be processed as such. These rods / cores are then ground and muscled. This can be done immediately after cutting it. Subsequently, this mousse can be used as a specific ingredient and can, among other things, be processed into healthy pops or figures which can be used, for example, in breakfast cereals, bars, ice cream or healthy biscuits.

- Application of the valorisate mango seeds with pulp When pitting the mango, a relatively large amount of pulp sticks to the pit. This can be ground in a 'blender' through the seeds to which the meat still adheres, whereby the seeds remain whole and the pulp is ground into a mousse. Subsequently, the mousse as valorisate can be used directly as a specific ingredient and this valorisate can also be processed into healthy pops or figurines that can be used, for example, in breakfast cereals, bars, ice cream or healthy biscuits.

- Application of the valorisate fish residue. As soon as fish has been filleted or the edible parts of organisms have been stripped of their edible parts with exoskeletons, such as by filleting, for example, the valorisates can be broken / cracked, refined and finally moused. To enable utilization by the human body, it is important that the mousse is hydrolysed using (food) acid and / or enzymes. The partially hydrolysed mousse can then be added to a starch carrier and further hydrolysed in the process to subsequently produce, for example, biscuits. As a starch carrier, for example, fava beans can be used in combination with the hydrolysed mousse of fish to obtain a complete, tasty, healthy, well-storable and cheap biscuit, for example for use in developing countries.

- Application of the valorisates bone meal or chicken carcasses Bone meal or chicken carcasses in themselves can hardly be used directly by humans as a foodstuff. By breaking / cracking it, refining and grinding it into mousse and then hydrolyzing this mousse with the help of (food) acids and / or enzymes, the partially hydrolysed mousse can then be added to a starch carrier and the mixture can be further processed via processing processes. are hydrolysed, after which tasty healthy products can be made that, among other things, are a good source of calcium. - Use of the valorisates walnut press cake or walnut meal Walnut press cake or walnut meal remains as soon as the oil is pressed and / or extracted from walnuts and is in that form inedible for humans.

This walnut press cake and / or walnut meal is largely processed in the concentrate for animal feed and delivered to livestock farms.

By adding the walnut press cake and / or walnut meal as a specific ingredient to the mixture, a nice end product can be made.

Some examples of edible xenon ingredients: - Application of the xeno ingredient edible insects Some edible insects are a nutritious product, but humans cannot digest the exoskeleton of insects.

By breaking / cracking, grinding and sparkling insects and / or parts thereof, a mousse is created.

In order to achieve a more usable product, the mousse can be further hydrolyzed with the aid of (food) acid and / or enzymes so that the chitin is converted into chitosan or even further into nutrients such as amino acids and calcium.

The mousse can be added to a starch carrier, for example to lupins, so that an end product is created that can be used in so-called Vega burgers. - Application of the xeno ingredient edible seaweed Many types of seaweed in their unprocessed form are difficult to eat by humans.

By drying seaweed and grinding it into powder or sparkling it, it can be added to a starch carrier, so that, for example, pasta containing seaweed can be produced. - Using the xeno ingredient stale bread A large part of the bread that is delivered by bakeries to supermarkets, among others, is not sold and is taken back by the bakeries.

This stale bread is then largely supplied as animal feed to livestock farms.

By grinding this stale bread and mixing it with a specific ingredient, this mixture can be pressed in an extruder and a beautiful end product can be made from it. - Application of the xeno ingredient edible algae Algae are difficult for humans to eat.

By drying and grinding or sparkling algae into powder, it can be added to a starch carrier, so that, for example, algae crackers can be produced. - Application of xeno-ingredient yeasts Edible yeasts contain many vitamins and enzymes, which make it possible to grow on carbon (C), nitrogen (N), phosphorus (P) and an energy carrier.

Once the growth medium is saturated with yeast, it can be thickened or dried and further added to a starch carrier.

The end product can be added, for example, to juice, broth or soup. - Using the xeno ingredient edible mushrooms Edible mushrooms are often added whole or cut into pieces to dishes.

Parts thereof can also be used, whether or not in a mousseed form.

This can then be added to starch material and processed. - Use of the xeno ingredient residues of food crops In 2019, almost all residues of food crops, or parts thereof, are hardly used as an ingredient for human nutrition.

Examples; beetroot leaves, carrot tops, cauliflower stems, but also processed remnants such as sugar beet leaves or potato tops.

If these residues are processed, an enormous protein transition can occur that provides approximately 25% of the total protein requirement.

The leftovers are ground, mousled, processed if necessary and can then be added to a starch carrier.

An end product is, for example, a healthy stem that is partly made from cauliflower stems.

Mousse can be stored in storage tanks by heating it to approximately 70 ° C or cooling it to approximately 4 ° C.

The resulting mousse can then be pumped or otherwise transported in a conditioned manner and subsequently processed, for instance with the addition of a starch carrier. Since most of the specific ingredients listed in their natural form contain about 75% to 85% moisture, also in a mousse state, there are actually 3 possibilities for processing:

1. Drying the mousse to about 90% dry matter and grinding it into a powder so that it can be well preserved and mixed homogeneously with the starch carrier;

2. Partial drying back to the desired amount of dry matter. In this case it remains a thick slurry, for example up to 40% dry matter;

3. Not drying the mousse, making it easy to pump.

Ad 1) Drying the mousse to approximately 90% dry matter and grinding it into a powder so that it can be well preserved and mixed homogeneously with the starch carrier In this case, the dried powder is added directly to the starch carrier and this mixture is then added to the processing process. Drying the mousse takes a relatively large amount of energy, and H20 must be added again later to enable the processing process to function properly. Ad 2) Partial drying back to the desired amount of dry matter. The less the mousse needs to be dried back, the less energy it ultimately costs. Instead of adding water to the mixture, the H 2 O can be provided in part by the content of the slurry by adding this slurry to the mixture to be processed. Ad 3) Failure to dry the mousse, making it easily pumpable. This is a mousse that is pumpable and can be added directly to the mixture. The moisture content of algae and / or fungi and / or potato and / or vegetables and / or fruit, but also of non-dried animal ingredients is high, usually 75% to 85%. Matching the desired moisture content to the process conditions is a critical factor. The mixture or a part thereof supplemented with one or more starch carriers can be added with a moisture content of 1% to 99% directly to the premix with which the process is fed. Embodiments comprising human nutritional products according to the invention are further illustrated here. In this context, a starch ingredient is understood to mean a product that provides sufficient starch to the end product. Corn, grains, legumes, potatoes, tapioca or processed ingredients thereof such as, inter alia, flour or parts thereof, for example in the form of valorisates such as inter alia pea starch or xeno ingredients such as inter alia stale bread is an example of such for use in a human foodstuff starch ingredients suitable according to the invention in combination with the specified specific ingredients.

During the processing process, according to the invention, in addition to the above-mentioned ingredients, ingredients, such as herbs, spices and chemical substances, can also be added that provide micronutrients, such as, inter alia: vitamins, minerals, other bioactive substances and substances such as flavoring or coloring agents, preservatives or others. E numbers are added.

The invention provides that subsequent processing operations can be applied to the aforementioned end products, whereby fanciful and also distinctive food products are obtained.

Thus, the invention comprises the following products (in any order) obtainable: healthy crackers, healthy toast, healthy biscuit. In the case of extrusion technology, by providing a slit-shaped opening in the extrusion die / exit of the extruder, a ribbon-shaped extrudate can be pressed out of the extruder. This ribbon then comes on a conveyor belt and is cut to the desired length at the end of the belt. As a result, after drying, all kinds of shapes can be formed, such as, for example, the so-called healthy crackers and healthy toasts, but also healthy biscuits consisting, for example, of fava beans and valorisates from the fish industry, in order to obtain a cheap product that contains many valuable nutrients for human use. in developing countries, for example. - healthy stems / healthy rods. When using extrusion technology, instead of a die with a slit-shaped opening, using a die with one or more smaller openings, threads are created.

Depending on the shape of the opening {s), shape is given to that wire or wires. If it is star-shaped, a wire with a star-shaped cross-section is created. The size of the opening determines the cross-sectional dimensions of the wire. These threads are collected in a continuous process on a conveyor belt, where at the end of that belt the threads are cut to the desired length in, for example, rods, depending on the intended application. In extrusion technology or baking or roasting or roasting, the healthy stems / healthy rods can be used after further drying, for example as breadsticks or as chew sticks for children.

- healthy pops. In the case of extrusion technology, the wires can be cut immediately after leaving the extrusion die by, for example, a rotating knife so that cones are formed which form by physical forces into healthy pops. In extrusion technology or in roasting, baking or roasting, the healthy pops thus obtained can be used after drying, for example as a healthy and sustainable alternative to traditional "croutons", which are also healthier, tastier and more sustainable. These healthy pops are, inter alia, extremely suitable for use in, for example, salads, soup or, for example, in bars, biscuits, including biscuits which resemble the biscuits known on the market under the name sultanas, in breakfast cereals or in ice cream.

- coated healthy pops. To this end, the healthy pops are coated. This can be done as follows; chocolate coating (applying a layer of chocolate) and / or glazing (applying a glaze / fondant layer) and / or gelling (applying jelly / gelatin layer) and / or dusting / powdering (applying, for example, powdered sugar layer or salt or herbs / spices) .

- healthy snack pops. To this end, herbs, spices and the like are added to the mixture to be extruded for the preparation of the healthy pops. It is of course also possible to add more and / or other herbs, spices, etc. afterwards.

- breakfast figurines. As a replacement for breakfast cereal, hereinafter also referred to as breakfast figurines. Some of these figures can be coated with, for example, chocolate, icing, jelly or powder, and these ingredients can also be added to the mixture during the extrusion process.

- healthy breadcrumbs. By further reducing the dried product to crumbs, an alternative to traditional breadcrumbs is created. Before or during the processing process, other ingredients can be added for a better taste experience, for a healthier product or for better crispness. The healthy breadcrumbs can be used as an alternative to traditional breadcrumbs for the breading of human foods. During the expansion, vacuoles, closed cells, are formed in the product. By not grinding the dried extrudate by pressing it through a sieve, but by grinding it with knives / saws, the vacuoles remain better intact and a crispier breading crumb is obtained. When using breadcrumbs and preparing products in the convection oven or in the air fryer, these are usually pre-fried. The healthy breadcrumbs give a crispy crust when prepared in the convection oven or in the air fryer, so the food does not need to be pre-fried. This property of the healthy breadcrumbs, also referred to as healthy crumbs, can also be referred to in the further description and in the claims as the healthy breadcrumbs being ready to bake. This designation also includes being able to prepare a crispy crust of human foods in a convection oven or an air fryer. The healthy breadcrumbs can also, depending on the composition, be added to bars, ice cream, biscuits, etc.

- add healthy breadcrumbs to ground meat such as minced meat or mince. Due to the ability to absorb up to approximately 10 times its own weight in water, this crumb can be added to minced meat or mince.

If specific dried ingredients are added to the minced meat or mince, then when preparing a meatball, hamburger or nugget thereof, 50% equivalent, for example in the case of addition of dried vegetables, 50% 'fresh' vegetables can be declared and a foodstuff becomes obtained that consists for about 50% of meat, or poultry, or fish and in this example for about 50% of equivalent vegetables.

To make dried vegetables, about 6 times the weight of the amount of dried vegetables to be made of "fresh" vegetables is needed.

In the case of 50% equivalent fresh product, therefore, only about 8% of the dried product is needed (6 times over 8% is 50%). In case fruit or the valorisate thereof is added, a half and half chocolate fruit bar or cake can be made according to the same principle. - coated healthy crumbs.

To this end, the healthy crumb obtained is coated.

This can be done as follows: chocolate (applying a layer of one or more types of chocolate) and / or glazing (applying a glaze / fondant layer) and / or gelling (applying jelly / gelatin layer) and / or dusting / powdering (applying, for example, powdered sugar coating or salt or herbs / spices). This creates a healthy alternative for mice, for example. - healthy powder.

The product obtained can be further reduced to powder or flour.

This is used as a natural basic raw material and is prepared with a liquid for, for example, obtaining, depending on the composition, a soup, smoothie, milkshake and the like. - fermented product.

The product, which has not yet dried, can be fermented.

Fermented juice can then be prepared from this.

In an exemplary embodiment, healthy crumbs comprising a substantial portion, for example at least 1%, of red beets are fermented to produce | fermented juice with a beet flavor can be prepared. - healthy juice powder.

The embodiment of the product according to the invention in which the product is a powdery material which yields a vegetable juice, fruit juice or broth or a mixture thereof by adding water, is further also referred to as juice powder. In the case of embodiments thereof which include fermented powder, it may be referred to as fermented juice powder.

- powdered infant nutrition. Water can be added to a few scoops of this powder, as a result of which the completely gelatinized starch dissolves and a slurry is formed which can be used as infant food, possibly with herbs, spices and the like added to the mixture to be extruded. It is of course also possible to add more and / or other herbs, spices, etc. afterwards.

- fermented powdered infant food. To this end, the powdered infant powder is fermented before it is used as infant food.

- powdery ingredient. That as obtained powder can be added, for example, to, inter alia; flour, pancake flour, cake mix, cookie mix, oliebollen mix, wrap mix, spreads or sauces, mayonnaise, olive oil, ice cream, possibly with herbs, spices and the like added to the mixture to be processed / processed. It is of course also possible to add more and / or other herbs, spices and the like afterwards.

- powder as a binder. Many products are bound with all kinds of, mostly chemical, binders. This powder is a natural binder that has a water absorption capacity of approximately 10 times its own weight. On the one hand, more water can be added to a product, on the other hand, the binding is purely natural and irreversible moisture retains.

The invention provides that possible gluten-free or low-gluten embodiments of the human foods according to the invention are produced according to the European guidelines which allow the maximum gluten concentration for gluten-free or low-gluten products. In the event of amendments to the guidelines, the recipes of the foodstuffs according to the invention can be adapted to meet the then applicable permissible gluten concentration for products that may be designated as gluten-free or low-gluten.

The "bio" embodiments of the foods according to the invention can then comply with the European guidelines for organic foods, which are supervised by the Skal in the Netherlands.

The term “and / or” mainly refers to one or more of the items mentioned before and after “and / or”. For example, a sentence “item 1 and / or item 2” (and similar sentences) may refer to item 1 and item 2 or item 1 or item 2.

The term "comprise" may in one embodiment mean "consist of", but in another embodiment may also be construed as "at least containing the defined component and optionally one or more other components".

Where in this description and the claims in the context of the composition of a mixture or a product reference is made to a percentage or%, this refers to percentages by weight, unless explicitly stated otherwise.

The embodiments of the method and device according to the invention discussed in this description are only a few of the many possible embodiments within the scope of the invention and are therefore to be regarded as non-limiting.

Claims (11)

CONCLUSIONS A foodstuff prepared also by means of one or more of the processing techniques comprising extrusion technology, baking, frying, roasting and / or cooking from one or more raw materials and / or ingredients, characterized in that the foodstuff comprises the following components - at least 25% fully or partially gelatinized starch and - at least 0.1% pectin and / or at least 0.1% collagen and / or at least 0.1% chitin and / or reaction products obtained by hydrolyzing one or more of these components as well as the following additional nutrients: - at least 5% protein and / or - at least 1% fat. Foodstuff according to claim 1, characterized in that the foodstuff comprises one or more valorisates. Foodstuff according to claim 1 or 2, characterized in that the foodstuff comprises one or more xenon ingredients. Foodstuff according to one or more of the preceding claims, characterized in that the pectin originates at least in part from algae, fungi, potatoes, vegetables or fruit. Foodstuff according to one or more of the preceding claims, characterized in that the collagen and / or gelatin originates at least in part from meat, poultry or fish. Foodstuff according to one or more of the preceding claims, characterized in that the chitin and / or chitosan originates at least in part from exoskeletons. A food according to any one or more of the preceding claims, characterized in that the food is gluten-free or low-gluten. Foodstuff according to one or more of the preceding claims, characterized in that the foodstuff is a product from the list comprising: healthy- 25 | includes crackers, healthy stems, healthy pops, healthy breadcrumbs, healthy powder, and healthy juice powder. Foodstuff according to claim 8, characterized in that the healthy breadcrumbs are ready-to-bake human foodstuffs for use in a hot air oven or in an air fryer. Foodstuff according to claim 8 or 9, characterized in that the foodstuff comprises healthy breading crumbs obtained by comminuting extrudate with knives and / or saws. Foodstuff according to claim 8, characterized in that the foodstuff comprises a coating.