PL241316B1 - Zastosowanie ekstrudowanych odpadów z owoców i/lub warzyw jako dodatek zwiększający lepkość produktów spożywczych - Google Patents
Zastosowanie ekstrudowanych odpadów z owoców i/lub warzyw jako dodatek zwiększający lepkość produktów spożywczych Download PDFInfo
- Publication number
- PL241316B1 PL241316B1 PL429586A PL42958619A PL241316B1 PL 241316 B1 PL241316 B1 PL 241316B1 PL 429586 A PL429586 A PL 429586A PL 42958619 A PL42958619 A PL 42958619A PL 241316 B1 PL241316 B1 PL 241316B1
- Authority
- PL
- Poland
- Prior art keywords
- plums
- apple
- sugar beet
- pomace
- raspberries
- Prior art date
Links
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- 239000002562 thickening agent Substances 0.000 title claims abstract description 7
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 claims abstract description 26
- 235000021536 Sugar beet Nutrition 0.000 claims abstract description 26
- 244000068988 Glycine max Species 0.000 claims abstract description 10
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 10
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- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
- Y02A40/818—Alternative feeds for fish, e.g. in aquacultures
Abstract
Przedmiotem zgłoszenia jest zastosowanie ekstrudowanych w temperaturze 105°C - 180°C, odpadów z owoców i/lub warzyw a mianowicie wysłodków z buraków cukrowych i/lub wytłoków z jabłka i/lub wytłoków z porzeczki i/lub wytłoków z aronii i/lub wytłoków z soi jako zagęstniki produktów spożywczych i pasz.
Claims (1)
- PL 241 316 Β1Owoce Ekstrudat Wytłoki suszone Cukier Pektyna Lepkość rnPas maliny (540g) burak cukrowy 18 g b 9Dg b 5157 maliny (540g) b burak cukrowy 18 g b b 2826 maliny (540g) b burak cukrowy 18 g 90 g b 3026 maliny (540g) jabłko 18g b b b 5949 maliny (540g) jabłko 18g b 90 g b 5255 maliny (540g) b jabłko 18g b b 2781 maliny (540g) b jabłko 18g 90 g b 5918 śliwki B(540g) b b b b 1664 śliwki B(540g) jabłko 18g b b b 5782 śliwki B (540g) jabłko 18g b 90g b 4821 śliwki B(540g) b jabłko 18g b b 2289 śliwki B(540g) b jabłko 18g 90g b 2623 śliwki B(540g) burak cukrowy 18g b b b 6978 śliwki B(540g) pomarańcza 18g b b b 3099 śliwki B(510g) marchew 17g b b b 3114 śliwki C (540g) b b b b 3752 śliwki C (540g) b b b 9g >15000 śliwki C (540g) b b b 9g >15000 śliwki C(540g) jabłko 18g b b b 8196 śliwki C(540g) jabłko 18g b b b 8031 śliwki C (54Dg) burak cukrowy 18g b b b >15000 śliwki C (540g) burak cukrowy 18g b b b >15000 śliwki C(540g) burak cukrowy 18 g b b 6110 śliwki C(540g) burak cukrowy 18 g b b 7355 śliwki C (540g) jabłko 5,5 g (1%) b b b 5449 śliwki C(540g) jabłko 11 g (2%) b b b 5590 śliwki C{540g) jabłko 15,7 g (3%) b b b 7630 śliwki C(540g) jabłko 22,5 g (4%) b b b 14893 śliwki C (540g) jabłko 28,4 g (5%) b b b >15000 śliwki C(540g) burak cukrowy 5,5 g (1%) b b b 5884 śliwki C (540g) burak cukrowy 11 g (2%) b b b 6769 śliwki C (540g) burak cukrowy 16,7 g (3%) b b b 14837Śliwki C(540g) burak cukrowy 22,5 g (4%) b b b >15000 śliwki C (540g) burak cukrowy 28,4 g (5%) b b b >15000Omówienie wynikówPrzeprowadzone próby pozwoliły na wyciągnięcie następujących wniosków i obserwacji: najlepsze wyniki uzyskano dla zawartości wody od 18% do 20% wagowych,- ekstruzję należy prowadzić w temperaturze od 105°C do 180°C, produkty ekstruzji posiadają zaskakujące właściwości:a) część produktów ekstruzji, a mianowicie pomarańcze, marchew i gruszka ma gorsze właściwości niż surowiec,b) produkty ekstruzji, których właściwości uległy poprawie w stosunku do surowca, przy dodatku cukru (powszechnie stosowany zagęstnik), wykazują pogorszenie właściwości,c) wytłoki z pomarańczy, które posiadają najwięcej pektyn, wykazują pogorszenie właściwości po ekstruzji.Zastrzeżenie patentowe1. Zastosowanie ekstrudowanych w temperaturze 105°C-180°C odpadów z owoców i/lub warzyw a mianowicie wysłodków z buraków cukrowych i/lub wytłoków z jabłka i/lub wytłoków z porzeczki i/lub wytłoków z aronii i/lub wytłoków z soi jako dodatek zwiększający lepkość produktów spożywczych.
Priority Applications (8)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL429586A PL241316B1 (pl) | 2019-04-09 | 2019-04-09 | Zastosowanie ekstrudowanych odpadów z owoców i/lub warzyw jako dodatek zwiększający lepkość produktów spożywczych |
| EA202192664A EA202192664A1 (ru) | 2019-04-09 | 2020-04-04 | Применение экструдированных отходов фруктов и/или овощей в качестве добавки для повышения вязкости пищевых продуктов |
| PCT/PL2020/050026 WO2020209738A1 (en) | 2019-04-09 | 2020-04-04 | Use of extruded fruit and / or vegetable waste as an additive increasing the viscosity of food products |
| CN202080027256.5A CN113660865A (zh) | 2019-04-09 | 2020-04-04 | 挤压的水果和/或植物废物作为添加剂增加食物产品的粘度的用途 |
| US17/602,633 US20220160010A1 (en) | 2019-04-09 | 2020-04-04 | Use of extruded fruit and/or vegetable waste as an additive increasing the viscosity of food products |
| EP20788521.1A EP3952669A4 (en) | 2019-04-09 | 2020-04-04 | USE OF EXTRUDED FRUIT AND/OR VEGETABLE WASTE AS AN ADDITIVE TO INCREASE THE VISCOSITY OF FOOD PRODUCTS |
| JP2021560460A JP2022530332A (ja) | 2019-04-09 | 2020-04-04 | 食品の粘度を増加させる添加剤としての、押し出された果物および／または野菜の廃棄物の使用 |
| CL2021002643A CL2021002643A1 (es) | 2019-04-09 | 2021-10-08 | Uso de fruta extruida y / o desechos vegetales como aditivos para aumentar la viscosidad de los productos alimenticios |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL429586A PL241316B1 (pl) | 2019-04-09 | 2019-04-09 | Zastosowanie ekstrudowanych odpadów z owoców i/lub warzyw jako dodatek zwiększający lepkość produktów spożywczych |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| PL429586A1 PL429586A1 (pl) | 2020-10-19 |
| PL241316B1 true PL241316B1 (pl) | 2022-09-05 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL429586A PL241316B1 (pl) | 2019-04-09 | 2019-04-09 | Zastosowanie ekstrudowanych odpadów z owoców i/lub warzyw jako dodatek zwiększający lepkość produktów spożywczych |
Country Status (8)
| Country | Link |
|---|---|
| US (1) | US20220160010A1 (pl) |
| EP (1) | EP3952669A4 (pl) |
| JP (1) | JP2022530332A (pl) |
| CN (1) | CN113660865A (pl) |
| CL (1) | CL2021002643A1 (pl) |
| EA (1) | EA202192664A1 (pl) |
| PL (1) | PL241316B1 (pl) |
| WO (1) | WO2020209738A1 (pl) |
Family Cites Families (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3982003A (en) * | 1974-09-04 | 1976-09-21 | Mars Limited | Gelling and thickening agents |
| EP0912614B1 (en) * | 1996-06-24 | 2002-05-29 | Societe Des Produits Nestle S.A. | Pectinaceous gelling agent |
| US20010053404A1 (en) * | 2000-05-12 | 2001-12-20 | Powrie William Duncan | Formulation and process for producing a universal fruit base for use in preparing non-settling, creamy, smooth, thick fruit beverages |
| JP2004081203A (ja) * | 2002-07-05 | 2004-03-18 | Yasutaka Shimazaki | 大豆入り粘性食品、豆腐状基本食材、及びそれらの製造方法 |
| WO2009111261A1 (en) * | 2008-02-29 | 2009-09-11 | Jordan J Kirk | Process for forming shaped foods from fruit meal |
| CN102028187B (zh) * | 2010-12-04 | 2013-01-02 | 江南大学 | 一种高膳食纤维含量的均质番茄酱的制作方法 |
| PL226317B1 (pl) * | 2014-10-29 | 2017-07-31 | Inst Agrofizyki Im Bohdana Dobrzańskiego Polskiej Akademii Nauk | Sposób otrzymywania dodatku do żywności do stabilizacji tekstury albo zagęszczania, zwłaszcza z wytłoków jabłkowych oraz dodatek otrzymany tym sposobem |
| US20170055550A1 (en) * | 2015-08-26 | 2017-03-02 | Tropicana Products, Inc. | Viscosity Reduction of Beverages and Foods Containing High Fiber Fruit and Vegetable Materials |
| GB2551709A (en) * | 2016-06-23 | 2018-01-03 | Cellucomp Ltd | Method for preparing cellulose-containing particles |
| CN106616907A (zh) * | 2016-12-27 | 2017-05-10 | 上海帆煜自动化科技有限公司 | 一种热力特性均匀的增稠剂制备系统 |
| CN107307359A (zh) * | 2017-07-17 | 2017-11-03 | 铜仁市万山区大坪乡瓮岩村俊峰精果有限公司 | 一种苹果果酱及其制备方法 |
-
2019
- 2019-04-09 PL PL429586A patent/PL241316B1/pl unknown
-
2020
- 2020-04-04 CN CN202080027256.5A patent/CN113660865A/zh active Pending
- 2020-04-04 EP EP20788521.1A patent/EP3952669A4/en active Pending
- 2020-04-04 JP JP2021560460A patent/JP2022530332A/ja active Pending
- 2020-04-04 WO PCT/PL2020/050026 patent/WO2020209738A1/en unknown
- 2020-04-04 EA EA202192664A patent/EA202192664A1/ru unknown
- 2020-04-04 US US17/602,633 patent/US20220160010A1/en active Pending
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2021
- 2021-10-08 CL CL2021002643A patent/CL2021002643A1/es unknown
Also Published As
| Publication number | Publication date |
|---|---|
| EP3952669A1 (en) | 2022-02-16 |
| WO2020209738A1 (en) | 2020-10-15 |
| US20220160010A1 (en) | 2022-05-26 |
| CL2021002643A1 (es) | 2022-06-24 |
| CN113660865A (zh) | 2021-11-16 |
| PL429586A1 (pl) | 2020-10-19 |
| EP3952669A4 (en) | 2022-12-07 |
| EA202192664A1 (ru) | 2022-01-17 |
| JP2022530332A (ja) | 2022-06-29 |
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