WO2015180706A3 - Produit alimentaire constitué de parties végétales contenant de l'amidon et procédé de fabrication dudit produit alimentaire - Google Patents

Produit alimentaire constitué de parties végétales contenant de l'amidon et procédé de fabrication dudit produit alimentaire 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)
English (en)
Other versions
WO2015180706A2 (fr
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/fr
Publication of WO2015180706A3 publication Critical patent/WO2015180706A3/fr

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

Abstract

L'invention concerne l'utilisation de produits alimentaires végétaux particulaires, fabriqués à partir de parties végétales contenant de l'amidon et comprenant : au moins une teneur en un ingrédient éliminable avec de l'eau, réduite par rapport à la partie végétale native de 20 à 90 % en poids, de préférence de 30 à 70 % en poids et idéalement de 35 à 65 % en poids de la teneur initiale du produit alimentaire, le ou les ingrédients appauvris éliminables avec de l'eau étant choisis parmi l'amidon; et/ou des protéines et des acides aminés et/ou des fibres lessivables destinées aux produits alimentaires, dans des produits consommables riches en fibres, choisis parmi un produit de substitution à la farine sans gluten ayant une proportion accrue de fibres; des épaississants riches en fibres; des matières d'enrobage pour des produits alimentaires/pharmaceutiques; des ingrédients d'aliments diététiques ayant une teneur en fibres accrue; des adhésifs riches en fibres, des films comestibles; des produits alimentaires thermoplastiques élastiques. Les parties végétales contenant de l'amidon peuvent être choisies parmi : les racines et les tubercules; les légumineuses et leurs fruits; les fruits provenant d'arbres; les plantes vivaces et leurs fruits; les graminées et leurs fruits ainsi que les algues et leurs espèces fabriquées par des procédés OGM ou par culture, y compris le tilling, ayant une teneur fortement modifiée en amylose/amylopectine et/ou protéine et leurs acides aminés.
PCT/DE2015/100114 2014-05-28 2015-03-18 Produit alimentaire constitué de parties végétales contenant de l'amidon et procédé de fabrication dudit produit alimentaire WO2015180706A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102014107610.9 2014-05-28
DE102014107610.9A DE102014107610A1 (de) 2014-05-28 2014-05-28 Verwendung eines Nahrungsmittelprodukts aus stärkehaltigen Pflanzenteilen

Publications (2)

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

Family

ID=53541469

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/DE2015/100114 WO2015180706A2 (fr) 2014-05-28 2015-03-18 Produit alimentaire constitué de parties végétales contenant de l'amidon et procédé de fabrication dudit produit alimentaire

Country Status (4)

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

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102016111518A1 (de) * 2015-11-12 2017-05-18 ETH Zürich Aufgeschäumtes teigbasiertes Lebensmittelprodukt sowie Vorrichtung und Verfahren zur Herstellung des aufgeschäumten teigbasierten Lebensmittelprodukts
EP3801554A4 (fr) * 2018-06-08 2022-06-08 Emergy Inc. Procédés de mise en culture de mycélium fongique et de formation de produits comestibles à partir de celui-ci
EP3782475A1 (fr) * 2019-08-20 2021-02-24 Bühler AG Procédé de fabrication de denrées alimentaires contenant des protéines
EP3910006A1 (fr) * 2020-05-11 2021-11-17 Hope Tree International GmbH Succédanés d'os, d'arêtes et de coquillages des mollusques et crustacés, à partir de composants végétaux purs ; utilisation des succédanés d'os, d'arêtes et de coquillages pour les plats à base de viande ou de poisson végans et végétariens ; granulés destinés à la production d'os, d'arêtes et de coquillages des mollusques végans et compostables, ainsi que procédé de fabrication de granulés et des os, des arêtes et des coquillages des mollusques et crustacés végans compostables obtenus à partir de ceux-ci
KR20230129179A (ko) * 2020-12-23 2023-09-06 에테하 쭈리히 발포성, 탄성, 단백질-기반 제품, 그러한 제품, 특히식물성 단백질-기반 및 식물성 섬유-기반 압출 육류 유사품을 제조하는 방법, 그러한 방법을 수행하기위한 장치 및 식물성 단백질-기반 육류 유사품을 제조하기위한 제품의 사용방법
DE102020007888A1 (de) * 2020-12-23 2022-06-23 ETH Zürich Geschäumtes, elastisches, protein-basiertes Produkt
EP4029985A1 (fr) * 2021-01-14 2022-07-20 Energiepark Hahnennest GmbH & Co.KG Procédé de fabrication d'un mélange fibreux
CN113652007B (zh) * 2021-07-26 2023-04-07 集美大学 一种带有颜色的糯米纸及其制备方法
DE102022107750A1 (de) 2022-03-31 2023-10-05 AllCup GmbH Verfahren zum Beschichten oder zur Herstellung eines Behälters aus einem essbaren oder zumindest biologisch abbaubaren Material

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Also Published As

Publication number Publication date
AR100600A1 (es) 2016-10-19
DE102014107610A1 (de) 2015-12-03
WO2015180706A2 (fr) 2015-12-03
TW201544015A (zh) 2015-12-01

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