WO2015180706A3 - Use of a foodstuff product made from starch-containing vegetable matter - Google Patents

Use of a foodstuff product made from starch-containing vegetable matter Download PDF

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Publication number
WO2015180706A3
WO2015180706A3 PCT/DE2015/100114 DE2015100114W WO2015180706A3 WO 2015180706 A3 WO2015180706 A3 WO 2015180706A3 DE 2015100114 W DE2015100114 W DE 2015100114W WO 2015180706 A3 WO2015180706 A3 WO 2015180706A3
Authority
WO
WIPO (PCT)
Prior art keywords
starch
fruits
vegetable matter
chosen
fibre
Prior art date
Application number
PCT/DE2015/100114
Other languages
German (de)
French (fr)
Other versions
WO2015180706A2 (en
Inventor
Karl-Ludwig Woll
Original Assignee
Emsland Stärke Gmbh
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 Emsland Stärke Gmbh filed Critical Emsland Stärke Gmbh
Publication of WO2015180706A2 publication Critical patent/WO2015180706A2/en
Publication of WO2015180706A3 publication Critical patent/WO2015180706A3/en

Links

Classifications

    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • 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
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/163—Sugars; Polysaccharides
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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
    • A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/10—Moulding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08L3/02—Starch; Degradation products thereof, e.g. dextrin
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L89/00—Compositions of proteins; Compositions of derivatives thereof

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Organic Chemistry (AREA)
  • Medicinal Chemistry (AREA)
  • Botany (AREA)
  • Dispersion Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Manufacturing & Machinery (AREA)
  • General Health & Medical Sciences (AREA)
  • Animal Husbandry (AREA)
  • Zoology (AREA)
  • Grain Derivatives (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Adhesives Or Adhesive Processes (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicinal Preparation (AREA)

Abstract

The invention relates to the use of plant-based particulate foodstuff products made from starch-containing vegetable matter, containing at least an amount of a water-removable component which, in comparison with the native vegetable matter, is 20-90 wt.%, preferably 30-70 wt.% and especially preferably 35-65 wt.% less than the original content of the foodstuff product; the at least one water-removable depleted component being chosen from starch; and/or protein and amino acids and/or washable fibres for foodstuffs, in fibre-rich consumable products, chosen from among gluten-free flour substitute with increased fibre content; high-roughage thickeners; coating compounds for foods/pharmaceuticals; component of diet foodstuffs with increased fibre content; fibre-rich glutens, edible films; elastic thermoplastic foodstuff products, wherein the starch-containing vegetable matter can be chosen from among root crops and tuber vegetables; legumes and their fruits; tree fruits; shrubs and shrub fruits; sweet grasses and their fruits and algae and types thereof produced by GMO methods or cultivation methods, including tilling, with heavily modified concentrations of amylose/amylopectin and/or protein and amino acids.
PCT/DE2015/100114 2014-05-28 2015-03-18 Foodstuff product composed of starch-containing vegetable matter and method for producing same WO2015180706A2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102014107610.9A DE102014107610A1 (en) 2014-05-28 2014-05-28 Use of a food product from starchy plant parts
DE102014107610.9 2014-05-28

Publications (2)

Publication Number Publication Date
WO2015180706A2 WO2015180706A2 (en) 2015-12-03
WO2015180706A3 true WO2015180706A3 (en) 2016-03-31

Family

ID=53541469

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/DE2015/100114 WO2015180706A2 (en) 2014-05-28 2015-03-18 Foodstuff product composed of starch-containing vegetable matter and method for producing same

Country Status (4)

Country Link
AR (1) AR100600A1 (en)
DE (1) DE102014107610A1 (en)
TW (1) TW201544015A (en)
WO (1) WO2015180706A2 (en)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102016111518A1 (en) 2015-11-12 2017-05-18 ETH Zürich Foamed dough-based food product and apparatus and process for producing the frothed dough-based food product
CA3100909A1 (en) * 2018-06-08 2019-12-12 Emergy Inc. Methods for growing fungal mycelium and forming edible products therefrom
EP3782475A1 (en) * 2019-08-20 2021-02-24 Bühler AG Method for the preparation of food containing protein
EP3910006A1 (en) * 2020-05-11 2021-11-17 Hope Tree International GmbH Replacement for bones and shells of seafood made completely from vegetable constituents; use of the replacement for bones and shells for vegan and vegetarian meat or fish meals; granules for the production of vegan and compostable bones and shells of seafood and method for manufacturing granules and vegan and compostable bones and shells of seafood derived from same
DE102020007888A1 (en) * 2020-12-23 2022-06-23 ETH Zürich Foamed, elastic, protein-based product
WO2022135732A1 (en) * 2020-12-23 2022-06-30 ETH Zürich Foamed, elastic, protein-based product, method for producing such products, more particularly plant protein- and plant fibre-based extruded meat analogues, device for carrying out such a method and use of the product for producing plant protein-based meat analogues
EP4029985A1 (en) * 2021-01-14 2022-07-20 Energiepark Hahnennest GmbH & Co.KG Method for producing a fibre blend
CN113652007B (en) * 2021-07-26 2023-04-07 集美大学 Colored glutinous rice paper and preparation method thereof
DE102022107750A1 (en) 2022-03-31 2023-10-05 AllCup GmbH Method for coating or producing a container from an edible or at least biodegradable material

Citations (5)

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Publication number Priority date Publication date Assignee Title
WO2008131742A2 (en) * 2007-04-27 2008-11-06 Emsland-Stärke GmbH Modified potato flakes or modified potato granulate, method for the production thereof, and uses thereof
DE102010017171A1 (en) * 2010-05-31 2011-12-01 Ernst Böcker Gmbh & Co. Kg Rye flour imitation
US20120070559A1 (en) * 2010-09-20 2012-03-22 American Key Food Products Milled Cassava Product
WO2013114048A1 (en) * 2012-02-01 2013-08-08 Roquette Freres Gluten-free cooking products
WO2014068433A1 (en) * 2012-11-02 2014-05-08 Emsland-Stärke GmbH Food product made from plant parts containing starch and method for the production of said food product

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US4683256A (en) 1980-11-06 1987-07-28 Colorcon, Inc. Dry edible film coating composition, method and coating form
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DE102010017171A1 (en) * 2010-05-31 2011-12-01 Ernst Böcker Gmbh & Co. Kg Rye flour imitation
US20120070559A1 (en) * 2010-09-20 2012-03-22 American Key Food Products Milled Cassava Product
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Also Published As

Publication number Publication date
WO2015180706A2 (en) 2015-12-03
TW201544015A (en) 2015-12-01
AR100600A1 (en) 2016-10-19
DE102014107610A1 (en) 2015-12-03

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