TH73131A - Ready meals for patients And manufacturing processes - Google Patents

Abstract

DC60 (03/05/48) The prepared food and the production process according to the present invention comprise the steps of mixing protein with water to form a first mixture, mixing saturated fat and unsaturated fat and mixing it with the first mixture to form a second mixture, mixing carbohydrate with the second mixture and grinding it until it is homogeneous, while simultaneously heating it at a temperature between 50 and 250 degrees Celsius for approximately 2 hours until a homogeneous viscous mixture is obtained, drying the viscous mixture by heating it at a temperature between 50 and 250 degrees Celsius until it is a powder mixture, and mixing the powder mixture with fructose powder. The prepared food and the production process according to the present invention comprise the steps of mixing protein with water to form a first mixture, mixing saturated fat and unsaturated fat and mixing it with the first mixture to form a second mixture, and grinding and mixing the carbohydrate with the second mixture until it is homogeneous. Meanwhile, heat is applied at a temperature between 50 -150 °C for approximately 2 hours until a homogeneous, thick mixture is obtained. The thick mixture is dried by heating at a temperature between 50 - 250 °C until a powdered mixture is obtained. The powdered mixture is mixed with fructose powder.

Claims (10)

1. The manufacturing process of finished food consists of the following steps: Step 1: Mix protein with water to create the first mixture. Step 2: Mix saturated and unsaturated fats and then add them to the first mixture to create the second mixture. Step 3: Mix carbohydrates with the second mixture, then grind and blend until homogeneous. Simultaneously, heat is applied at a temperature between 50-250°C for approximately 2 hours until a thick, homogeneous mixture is obtained. Step 4: Dry the mixture from Step 3 by heating it at a temperature between 50-250°C until a powder is obtained. Step 5: Mix the powder from Step 4 with fructose powder. 2. The manufacturing process of finished food consists of the following steps: Step 1: Mixing protein with water to create the first mixture. Step 2: Mixing saturated and unsaturated fats and then adding them to the first mixture to create the second mixture. Step 3: Mixing carbohydrate powder with the second mixture, grinding and blending until homogeneous, while simultaneously heating and drying at a temperature between 50-250°C until a powder mixture is obtained. Step 4: Mixing the powder mixture obtained from Step 3 with fructose powder. 3. The process described in step 1, where a better temperature range for step 3 is 100-150°C. 4. The process described in point 1, where the optimal temperature range in step 3 is 120°C. 5. Any process according to points 1 or 2 through 5, where the optimal temperature range in step 4 is 100-150°C. 6. Any one of the processes described in points 1, 2 through 5, where the optimal temperature in step 4 is 120°C. 7. The process described in point 1, where the optimal temperature range in step 3 is 100-150°C. 8. The process described in point 1, where the optimal temperature range in step 3 is 120°C. 9. Processed foods obtained according to item 1 or item 2, consisting of a mixture of plant-derived carbohydrates in a proportion between 30-60 percent, plant-derived proteins from legumes, eggs, or nutrients containing casein in a proportion between 5-25 percent, and plant fats in a proportion between 0-40 percent, which include saturated fats with at least one unsaturated fat, and fructose in a proportion between 1-20 percent. 10. The prepared foods mentioned in item 9 are also fortified with vitamins and minerals as appropriate for the patient.