WO2010022721A2 - Produits alimentaires avec adjonction de poudre et/ou d'extrait de sauge - Google Patents

Produits alimentaires avec adjonction de poudre et/ou d'extrait de sauge Download PDF

Info

Publication number
WO2010022721A2
WO2010022721A2 PCT/DE2009/075046 DE2009075046W WO2010022721A2 WO 2010022721 A2 WO2010022721 A2 WO 2010022721A2 DE 2009075046 W DE2009075046 W DE 2009075046W WO 2010022721 A2 WO2010022721 A2 WO 2010022721A2
Authority
WO
WIPO (PCT)
Prior art keywords
sage
juice
extract
ointment
blossom
Prior art date
Application number
PCT/DE2009/075046
Other languages
German (de)
English (en)
Other versions
WO2010022721A3 (fr
Inventor
Michael Oefler
Siegfried Anke
Original Assignee
Bom-Products Limited
Bombastus-Werke Ag
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Bom-Products Limited, Bombastus-Werke Ag filed Critical Bom-Products Limited
Priority to DE112009002250T priority Critical patent/DE112009002250A5/de
Publication of WO2010022721A2 publication Critical patent/WO2010022721A2/fr
Publication of WO2010022721A3 publication Critical patent/WO2010022721A3/fr

Links

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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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

Definitions

  • the mixture of fruit juices with vegetable juices is a common variant, in particular for producing mineral-containing drinks and for obtaining new flavors of the drinks.
  • the addition of herbal extracts or herbal juice in fruit juices is not common.
  • the combination of lime juice, pineapple juice, ginger root juice and a combination of several spices such as cloves, cinnamon, citronella and orange peel has been proposed.
  • DE 101 16 175 B4 describes the preparation of a medicament from the sage root for the treatment of the gastrointestinal tract.
  • DE 101 27 703 A1 describes a mixed drink using beer, honey, and additives from spices and herbs, in which, among other things, sage is mixed in as a herbal dip.
  • a Kar toffei roulade which consists of a rolled-up pastry or puff pastry with an order of a homogeneous potato mass, which is mixed with olive oil and various herbs, rolled together, sliced and then flash frozen or baked at a temperature of about 190 degrees Celsius.
  • herbs is here also sage with led.
  • the invention is based on the problem, salve dust and sage extract, made of genuine sage, the Salvia officinalis, strengthened use in the food industry, in addition to new flavors at the same time to use the health-promoting effect of sage.
  • foods are provided with additions of sage extracts and / or ointment which have quite characteristic tastes and odors according to the quantity and the different types of
  • the health-promoting effect of the ingredients of Salvia officinalis can be exploited especially in the juice mixtures and baked goods but also other foods.
  • the juice mixture is suitable as a cold and as a warm drink and can be diluted by mineral water at any time according to personal taste.
  • pastry products such as biscuits are particularly suitable, but breads and rolls can also be refined here.
  • the food according to the invention in the form of a juice mixture consists in a variant of 1% ointment flour, 4% sage flower extract and 96% natural apple juice.
  • Apple juice can of course also by a vegetable juice, such as. As tomato or carrot juice can be replaced.
  • the combination between fruit and vegetable juices is conceivable. This depends on the desired color and flavor.
  • the plant extract from sage bloom can also be replaced by other components of the sage plant, such. B. from sage and / or sage root and / or sage resin.
  • the individual proportions of the herbal extracts can be varied very widely, in each case according to the desired flavor.
  • These juice mixtures are suitable in the present mixing ratios as a direct drink or diluted with mineral water with or without carbon dioxide as a refreshing drink according to the respective taste desires of the drinker.
  • the fruit and vegetable juices contain less than five percent, preferably less than two percent, more preferably less than one percent of alcohol.
  • sage blossom extract By adding sage blossom extract to milk, e.g. B. in a ratio of 1 to 100, a health-promoting drink is created.
  • a similar effect is achieved by the addition of ointment and / or sage extracts in quark or yoghurt.
  • quark in addition to the addition of sage extract in the order of 10% and other plant extracts, such as nettle, yarrow and / or dandelion, it is also advisable to use 10%.
  • the milk or water may also be supplied in the ratio of 1 to 100 ointment and / or sage extract.
  • So z. B a bread mixture of a sourdough with sourdough and about 600 g of rye flour, 200 g of wheat flour, 100 g of sage and 300 ml of water together.
  • the water can also be supplemented with sage extract.
  • the amount of about 10% ointment and / or sage extract may be added to the water or dry matter. Similar conditions are also appropriate for ready meals.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Inorganic Chemistry (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Dairy Products (AREA)

Abstract

L'invention vise à introduire, de manière renforcée, de la poudre et de l'extrait de sauge produits à partir de sauge officinale, dans l'industrie alimentaire, afin de tirer profit des nouvelles tendances gustatives et simultanément de l'effet bénéfique de la sauge sur la santé. Selon l'invention, on propose d'ajouter de la poudre et/ou de l'extrait de sauge officinale, aux divers aliments les plus divers, comme des mélanges de jus de fruits, des produits de boulangerie-patisserie et de charcuterie, du lait et des produits laitiers, de la crème glacée et des plats préparés. Un mélange de sauge avantageux selon l'invention contient par exemple: 1 % de poudre de sauge, 3 % d'extrait de fleurs de sauge et 96 % de jus de pommes naturel. D'autres ajouts d'extraits de plantes, comme par exemple de l'extrait d'aubépine, sont possibles. Le domaine d'application de l'invention est l'industrie alimentaire.
PCT/DE2009/075046 2008-08-27 2009-08-27 Produits alimentaires avec adjonction de poudre et/ou d'extrait de sauge WO2010022721A2 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE112009002250T DE112009002250A5 (de) 2008-08-27 2009-08-27 Lebensmittel mit Zusatz von Salbeimehl und/oder Salbeiextrakt

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102008044479.0 2008-08-27
DE102008044479A DE102008044479A1 (de) 2008-08-27 2008-08-27 Salbeiextrakt-Lebensmittel

Publications (2)

Publication Number Publication Date
WO2010022721A2 true WO2010022721A2 (fr) 2010-03-04
WO2010022721A3 WO2010022721A3 (fr) 2010-05-06

Family

ID=41528568

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/DE2009/075046 WO2010022721A2 (fr) 2008-08-27 2009-08-27 Produits alimentaires avec adjonction de poudre et/ou d'extrait de sauge

Country Status (2)

Country Link
DE (2) DE102008044479A1 (fr)
WO (1) WO2010022721A2 (fr)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103404560A (zh) * 2013-06-24 2013-11-27 吴祥忠 一种降压腐竹饼干的制备方法
CN103931768A (zh) * 2014-03-21 2014-07-23 五河童师傅食品有限公司 一种人参葡萄牛奶
CN103931774A (zh) * 2014-03-21 2014-07-23 五河童师傅食品有限公司 一种荞麦红枣浆
AT14379U1 (de) * 2014-02-13 2015-10-15 Spitz Gmbh S Tee, insbesondere Tee- und/oder Kräutergetränk
CN105265740A (zh) * 2014-07-14 2016-01-27 葛以东 一种山楂雪糕的配方

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2609085A1 (de) * 1976-03-05 1977-09-08 Hans G Ullrich Wuerzmischung, insbesondere zur verwendung als teigbeigabe bei der herstellung von brot
DE29521721U1 (de) * 1995-10-04 1998-06-10 Schmidt Karlheinz Prof Dr Dr Lebensmittel auf Milchbasis
WO2005063232A1 (fr) * 2003-12-30 2005-07-14 Md Bioalpha Co., Ltd. Traitement de l'obesite et du syndrome metabolique avec des derives de tanshinone augmentant l'activite metabolique
DE102005057784A1 (de) * 2005-07-21 2007-01-25 Walcha, Tino Kräutersaft-Saftmischung

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4332482C2 (de) 1993-09-24 1997-12-18 Alexander Schwark Ingwerhaltiges nicht alkoholisches Getränk
DE10116175B4 (de) 2001-03-28 2006-03-16 Bombastus-Werke Ag Verwendung von löslichem Stoffinventar aus Wurzeln von Salvia officinalis zur Behandlung von ulcerösen Zuständen im Magen-Darmtrakt

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2609085A1 (de) * 1976-03-05 1977-09-08 Hans G Ullrich Wuerzmischung, insbesondere zur verwendung als teigbeigabe bei der herstellung von brot
DE29521721U1 (de) * 1995-10-04 1998-06-10 Schmidt Karlheinz Prof Dr Dr Lebensmittel auf Milchbasis
WO2005063232A1 (fr) * 2003-12-30 2005-07-14 Md Bioalpha Co., Ltd. Traitement de l'obesite et du syndrome metabolique avec des derives de tanshinone augmentant l'activite metabolique
DE102005057784A1 (de) * 2005-07-21 2007-01-25 Walcha, Tino Kräutersaft-Saftmischung

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
ANONYMOUS: "Lincolnshire sausages" GREAT BRITISH COOKBOOK, [Online] 26. April 2007 (2007-04-26), Seiten 1-1, XP002564737 Gefunden im Internet: URL:http://web.archive.org/web/20070426231949/http://www.greatbritishkitchen.co.uk/recipes_result.asp?name=lincolnshiresausages> [gefunden am 2010-01-22] *
ANONYMOUS: "Sage: Botanical description and habitat" APPLIED HEALTH, [Online] 24. Januar 2007 (2007-01-24), Seiten 1-1, XP002564738 Gefunden im Internet: URL:http://web.archive.org/web/20070124225232/http://www.appliedhealth.com/nutri/page8453.php> [gefunden am 2010-01-22] *
HAYOUNI E A; CHRAIEF I; ABEDRABBA, M.; BOUIX, M.; LEVEAU, J. Y.; MOHAMMED, H.; HAMDI, M.: "Tunisian Salvia officinalis L. and Schinus molle L. essential oils: Their chemical compositions and their preservative effects against Salmonella inoculated in minced beef meat." INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, Bd. 125, Juli 2008 (2008-07), Seiten 242-251, XP002564736 *
KARNAUSHENKO L, T.; ZOLOTAREVA L, A.; KALUGINAI, M.: "Influence of phyto-additives on rheological properies of jam mixtures." PISHCHEVAYA PROMYSHLENNOST, 1999, XP002564735 Moscow *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103404560A (zh) * 2013-06-24 2013-11-27 吴祥忠 一种降压腐竹饼干的制备方法
AT14379U1 (de) * 2014-02-13 2015-10-15 Spitz Gmbh S Tee, insbesondere Tee- und/oder Kräutergetränk
CN103931768A (zh) * 2014-03-21 2014-07-23 五河童师傅食品有限公司 一种人参葡萄牛奶
CN103931774A (zh) * 2014-03-21 2014-07-23 五河童师傅食品有限公司 一种荞麦红枣浆
CN105265740A (zh) * 2014-07-14 2016-01-27 葛以东 一种山楂雪糕的配方

Also Published As

Publication number Publication date
WO2010022721A3 (fr) 2010-05-06
DE112009002250A5 (de) 2011-06-16
DE102008044479A1 (de) 2010-03-18

Similar Documents

Publication Publication Date Title
WO2010022721A2 (fr) Produits alimentaires avec adjonction de poudre et/ou d'extrait de sauge
DE69736132T2 (de) Aromatische zusammensetzung, herstellung und verwendung derselben
DE102008010198B3 (de) Verfahren zur Herstellung einer Gewürzzubereitung sowie Verwendung der Gewürzzubereitung
EP2421388B1 (fr) Produit intermediaire alimentaire
DE102013111272A1 (de) Verfahren zur Herstellung einer Fruchtzubereitung aus Früchten von Schisandra chinensis, in dem Verfahren hergestellte Fruchtzubereitung und deren Verwendung
Khormaeepour et al. Fortification of sponge cake by lemon peel and using of Stevia as a replacement of sugar
DE2845570C2 (de) Honig enthaltende Zusammensetzung
DE202007007745U1 (de) Bier enthaltendes Mischgetränk
DE601229C (de) -Verfahren zur Anreicherung von diaetetischen Nahrungsmitteln mit Inulin
Ifediba et al. Proximate composition and organoleptic properties of whole wheat biscuit fortified with Moringa ( Moringa oleifera) Leaf powder
DE19903969A1 (de) Verfahren zur Herstellung eines naturbelassenen Nahrungsmittels mit Honig, das bei dem Verfahren hergestellte Produkt und seine Verwendung
DE4332482C2 (de) Ingwerhaltiges nicht alkoholisches Getränk
DE10155301A1 (de) Verfahren zur Herstellung von funktionellen Lebensmitteln
CH702649B1 (de) Gewürzmischung zur Herstellung eines Teegetränks.
DE811540C (de) Verfahren zur Herstellung von pastenfoermigen Nahrungsmitteln unter Verwendung von Quark und bzw. oder Molkeneiweiss
EP3179867B1 (fr) Composition d'édulcorant
AT128370B (de) Verfahren zur Inulinanreicherung in Lebensmitteln.
WO2015135543A2 (fr) Pâte servant à confectionner un produit de boulangerie et produit de boulangerie
EP1752050B1 (fr) Utilisation d'une composition gélifiée contenant du moût de brasserie
WO2000042866A1 (fr) Procede de production d'un produit alimentaire laisse a l'etat naturel contenant du miel, produit obtenu selon ce procede et son utilisation
El-Elshrief et al. Development Of Processed Cheese Spread Using Ras Cheese With Fruits and Vegetables
DE868250C (de) Verfahren zur Herstellung eines fuer die Weiterverarbeitung zu Nahrungsmitteln geeigneten zuckerhaltigen Grundstoffes
AT165539B (de) Verfahren zur Verbesserung von Backwaren
DE860592C (de) Verfahren zur Herstellung einer Sauerwuerze
EP1772063B1 (fr) Barre à la viande, au poisson ou au fromage

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 09747787

Country of ref document: EP

Kind code of ref document: A2

REF Corresponds to

Ref document number: 112009002250

Country of ref document: DE

Date of ref document: 20110616

Kind code of ref document: P

REG Reference to national code

Ref country code: DE

Ref legal event code: R225

Ref document number: 112009002250

Country of ref document: DE

Effective date: 20110616

122 Ep: pct application non-entry in european phase

Ref document number: 09747787

Country of ref document: EP

Kind code of ref document: A2