WO2021090037A1 - Vegetable product and method for preparing the vegetable product - Google Patents
Vegetable product and method for preparing the vegetable product Download PDFInfo
- Publication number
- WO2021090037A1 WO2021090037A1 PCT/HU2020/000019 HU2020000019W WO2021090037A1 WO 2021090037 A1 WO2021090037 A1 WO 2021090037A1 HU 2020000019 W HU2020000019 W HU 2020000019W WO 2021090037 A1 WO2021090037 A1 WO 2021090037A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- vegetable
- vegetable product
- vegetables
- pieces
- product according
- Prior art date
Links
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 104
- 238000000034 method Methods 0.000 title claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 19
- 239000003623 enhancer Substances 0.000 claims abstract description 14
- 235000010591 Appio Nutrition 0.000 claims abstract description 10
- 239000004615 ingredient Substances 0.000 claims abstract description 10
- 235000011197 perejil Nutrition 0.000 claims abstract description 10
- 244000000626 Daucus carota Species 0.000 claims abstract description 8
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 8
- 239000010773 plant oil Substances 0.000 claims abstract description 7
- 240000007087 Apium graveolens Species 0.000 claims abstract description 6
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 6
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims abstract description 6
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims abstract description 6
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims abstract description 6
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 6
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 5
- 240000008892 Helianthus tuberosus Species 0.000 claims abstract description 5
- 235000003230 Helianthus tuberosus Nutrition 0.000 claims abstract description 5
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 5
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 5
- 240000004713 Pisum sativum Species 0.000 claims abstract description 4
- 235000010582 Pisum sativum Nutrition 0.000 claims abstract description 4
- 240000002234 Allium sativum Species 0.000 claims abstract description 3
- 235000004611 garlic Nutrition 0.000 claims abstract description 3
- 240000009164 Petroselinum crispum Species 0.000 claims abstract 4
- 244000291564 Allium cepa Species 0.000 claims abstract 2
- 150000003839 salts Chemical class 0.000 claims description 11
- 235000013312 flour Nutrition 0.000 claims description 9
- 235000013601 eggs Nutrition 0.000 claims description 8
- 235000012813 breadcrumbs Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 5
- 244000045195 Cicer arietinum Species 0.000 claims description 4
- 235000010523 Cicer arietinum Nutrition 0.000 claims description 4
- 240000006240 Linum usitatissimum Species 0.000 claims description 4
- 235000004431 Linum usitatissimum Nutrition 0.000 claims description 4
- 235000004426 flaxseed Nutrition 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 3
- 239000004278 EU approved seasoning Substances 0.000 claims description 2
- 235000011194 food seasoning agent Nutrition 0.000 claims description 2
- 244000153885 Appio Species 0.000 abstract description 4
- 239000000835 fiber Substances 0.000 description 9
- 235000012773 waffles Nutrition 0.000 description 9
- 241000208317 Petroselinum Species 0.000 description 6
- 235000002566 Capsicum Nutrition 0.000 description 4
- 239000006002 Pepper Substances 0.000 description 4
- 235000016761 Piper aduncum Nutrition 0.000 description 4
- 240000003889 Piper guineense Species 0.000 description 4
- 235000017804 Piper guineense Nutrition 0.000 description 4
- 235000008184 Piper nigrum Nutrition 0.000 description 4
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 241000234282 Allium Species 0.000 description 3
- 235000020855 low-carbohydrate diet Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000021049 nutrient content Nutrition 0.000 description 2
- 230000001681 protective effect Effects 0.000 description 2
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 1
- 240000006108 Allium ampeloprasum Species 0.000 description 1
- 235000021537 Beetroot Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000004370 Pastinaca sativa Species 0.000 description 1
- 235000017769 Pastinaca sativa subsp sativa Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 238000009329 organic farming Methods 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
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
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment 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
- 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
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
Definitions
- the subject of the invention is a vegetable product comprising a heat-treated vegetable mixture and texture enhancer. Further subject of the invention is a method for preparing the vegetable product.
- the invention can be used in gluten-free, low-carbohydrate diets.
- the Hungarian Patent Application with Publication Number HU227937B1 describes a vegetable-containing bakery product which comprises vegetable flakes in quantities of 0.5-40 % by mass, the percentage by mass referring to dry vegetable flakes.
- the ingredients of the vegetable flake may be carrot, parsley root, beetroot, spinach, parsnip, ccleriac, sweet pepper, leek, spring onion, parsley and Celery leaves.
- the bakery product may comprise also the following: flour, yeast, sourdough, salt, sugar, margarine, milk, milk powder, whole milk powder, water, additives.
- the vegetable flake used is prepared from vegetables by slicing to 1 mm thin and by gentle drying at a temperature of approximately 70°C.
- the invention aims at proposing a vegetable product, in which the fibre structure of the vegetables is closer to that of raw vegetables, and the shelf life of which is extended, packaged in a protective atmosphere or in vacuum.
- Another aim of the invention is an increased fibre content of the vegetable product, without the high fibre content resulting in an excessive brittleness of the product.
- the fibre content can be increased if the vegetable product is baked in a baking mould, as the product does not become brittle and does not crumble, even at a vegetable mixture content of 92-98 % by mass, if the vegetable mixture is prepared of at least two of the vegetables specified in claim 1 by heat-treating, then by kneading them into a lumpy pulp and by mixing them. It was also realised that if the heat treatment of the vegetables is made by steaming or simmering at a temperature of 85-90°C, most of the nutrient content of the vegetables remains and the fibre structure is less damaged compared to drying.
- the vegetable product in accordance with the invention is a vegetable product which comprises a heat-treated vegetable mixture and texture enhancer and which is characterised by the following.
- the vegetable mixture is 92-98 % by mass of the vegetable product.
- the vegetable mixture comprises vegetables which are heat-treated and then broken into pieces.
- the vegetable product is baked in a baking mould and the vegetable mixture comprises at least two of the following vegetables: carrot, potato, parsley root, parsley, celeriac, celery leaves, green peas, onion, garlic, broccoli, sweet potato and Jerusalem artichoke.
- a preferred embodiment of the vegetable product in accordance with the invention is characterised in that the texture enhancer comprises chickpea flour.
- a further preferred embodiment of the vegetable product in accordance with the invention is characterised in that the texture enhancer comprises linseed flour.
- a further preferred embodiment of the vegetable product in accordance with the invention is characterised in that the texture enhancer comprises breadcrumb.
- a further preferred embodiment of the vegetable product in accordance with the invention is characterised in that the texture enhancer comprises eggs.
- a further preferred embodiment of the vegetable product in accordance with the invention is characterised in that the texture enhancer comprises egg powder.
- a further preferred embodiment of the vegetable product in accordance with the invention is characterised in that the vegetables in the vegetable mixture are heat-treated by steaming at a temperature of 85-90 °C.
- a further preferred embodiment of the vegetable product in accordance with the invention is characterised in that the vegetables in the vegetable mixture are heat-treated by simmering at a temperature of 85-90 °C.
- a further preferred embodiment of the vegetable product in accordance with the invention is characterised by comprising salt and other seasonings.
- the method in accordance with the invention is characterised in that the vegetable product in accordance with the invention is prepared by the following method.
- the vegetables are cut into pieces of 20-40 mm, the pieces are steamed or simmered at a temperature of 85- 90°C until their texture is medium-soft but not pulpy, then are left to cool to 20-25 °C, are broken into pieces of 1-3 mm, are mixed with the other ingredients of the vegetable product, are spread out in a baking mould oiled with plant oil and are baked for 3-5 minutes at a temperature of 160-190°C and are left to cool to 20-25°C after baking.
- Example 2 Gluten-free, vegetarian vegetable waffle
- Vegetables are cut into pieces of 30 mm, the pieces are simmered at a temperature of 90°C until their texture is medium-soft but not pulpy, then are left to cool to 20-25 °C, are broken into pieces of 1 mm, are mixed with the egg, with the breadcrumb, with the salt and with the ground pepper, are spread out in a waffle mould oiled with plant oil and are baked for 3-5 minutes at a temperature of 160-190°C and are left to cool to 20-25°C after baking.
- Example 3 Gluten-free, vegan vegetable waffle
- Example 4 Gluten-free, vegan, organic vegetable waffle
- ingredients 20 g sweet potato, 20 g carrot, 20 g Jerusalem artichoke tube, 20 g broccoli, 10 g celeriac, 7 g celery leaves, 3 g chickpea flour, 2 g salt. All ingredients come from chemical- free organic farming. Vegetables are cut into pieces of 40 mm, the pieces are simmered at a temperature of 90°C until their texture is medium-soft but not pulpy, then are left to cool to 20-25 °C, are broken into pieces of 1-3 mm, are mixed with the chickpea flour and with the salt, arc spread out in a waffle mould oiled with plant oil and are baked for 3-5 minutes at a temperature of 160-190°C and are left to cool to 20-25°C after baking.
- Example 5 Gluten-free, vegan, organic vegetable bar
- the advantages of the vegetable product in accordance with the invention are the following.
- the fibre structure of the vegetables is closer to that of raw vegetables.
- the vegetable product in accordance with the invention may be kept for 21- 28 days packaged in a protective atmosphere or in vacuum, and it can be consumed immediately after unpacked.
- the vegetable product is of higher fibre content and nutrient content compared to the known baked vegetable products and is not brittle despite the high fibre content, due to baking in a baking mould.
- the advantages of the method in accordance with the invention are the advantageous characteristics of the vegetable product.
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The subjects of the invention are a vegetable product and a method for preparing the vegetable product, the vegetable product comprising a heat-treated vegetable mixture and texture enhancer. The essential characters of the invention are that the vegetable mixture is 92-98 % by mass of the vegetable product, the vegetable mixture comprises vegetables which arc heat-treated and then broken into pieces, the vegetable product is baked in a baking mould, and the vegetable mixture comprises at least two of the following vegetables: carrot, potato, parsley root, parsley, celeriac, celery leaves, green peas, onion, garlic, broccoli, sweet potato and Jerusalem artichoke. During the method, the vegetables are cut into pieces of 20- 40 mm, the pieces are steamed or simmered at a temperature of 85-90°C until their texture is medium-soft but not pulpy, then are left to cool to 20-25 °C, are broken into pieces of 1-3 mm, are mixed with the other ingredients of the vegetable product, are spread out in a baking mould oiled with plant oil and are baked for 3-5 minutes at a temperature of 160-190°C and are left to cool to 20-25°C after baking.
Description
Vegetable product and method for preparing the vegetable product
The subject of the invention is a vegetable product comprising a heat-treated vegetable mixture and texture enhancer. Further subject of the invention is a method for preparing the vegetable product. The invention can be used in gluten-free, low-carbohydrate diets.
Several bakeiy products which comprise vegetables are known. The Hungarian Patent Application with Publication Number HU227937B1 describes a vegetable-containing bakery product which comprises vegetable flakes in quantities of 0.5-40 % by mass, the percentage by mass referring to dry vegetable flakes. The ingredients of the vegetable flake may be carrot, parsley root, beetroot, spinach, parsnip, ccleriac, sweet pepper, leek, spring onion, parsley and Celery leaves. The bakery product may comprise also the following: flour, yeast, sourdough, salt, sugar, margarine, milk, milk powder, whole milk powder, water, additives. The vegetable flake used is prepared from vegetables by slicing to 1 mm thin and by gentle drying at a temperature of approximately 70°C. Disadvantages are that during flaking, due to the 1 mm thin slicing and due to the drying, cells on the cut surface open up and dry out, causing significant damage to the natural fibre structure of the vegetables. Another disadvantage of flaking is that drying is a slow and energy-intensive method. Further disadvantage of the known bakery product is the high carbohydrate content, which makes it
unsuitable for gluten-free, low-carbohydrate diets. Further disadvantage is the short shelf life: bread made of vegetable flakes shows ageing after the fourth day.
By eliminating the aforementioned disadvantages of the known bakery products, the invention aims at proposing a vegetable product, in which the fibre structure of the vegetables is closer to that of raw vegetables, and the shelf life of which is extended, packaged in a protective atmosphere or in vacuum. Another aim of the invention is an increased fibre content of the vegetable product, without the high fibre content resulting in an excessive brittleness of the product.
It was realised that the fibre content can be increased if the vegetable product is baked in a baking mould, as the product does not become brittle and does not crumble, even at a vegetable mixture content of 92-98 % by mass, if the vegetable mixture is prepared of at least two of the vegetables specified in claim 1 by heat-treating, then by kneading them into a lumpy pulp and by mixing them. It was also realised that if the heat treatment of the vegetables is made by steaming or simmering at a temperature of 85-90°C, most of the nutrient content of the vegetables remains and the fibre structure is less damaged compared to drying.
To achieve the objectives set, the vegetable product in accordance with the invention is a vegetable product which comprises a heat-treated vegetable mixture and texture enhancer and which is characterised by the following. The vegetable mixture is 92-98 % by mass of the vegetable product. The vegetable mixture comprises vegetables which are heat-treated and then broken into pieces. The vegetable product is baked in a baking mould and the vegetable mixture comprises at least two of the following vegetables: carrot, potato, parsley root, parsley, celeriac, celery leaves, green peas, onion, garlic, broccoli, sweet potato and Jerusalem artichoke.
A preferred embodiment of the vegetable product in accordance with the invention is characterised in that the texture enhancer comprises chickpea flour.
A further preferred embodiment of the vegetable product in accordance with the invention is characterised in that the texture enhancer comprises linseed flour.
A further preferred embodiment of the vegetable product in accordance with the invention is characterised in that the texture enhancer comprises breadcrumb.
A further preferred embodiment of the vegetable product in accordance with the invention is characterised in that the texture enhancer comprises eggs.
A further preferred embodiment of the vegetable product in accordance with the invention is characterised in that the texture enhancer comprises egg powder.
A further preferred embodiment of the vegetable product in accordance with the invention is characterised in that the vegetables in the vegetable mixture are heat-treated by steaming at a temperature of 85-90 °C.
A further preferred embodiment of the vegetable product in accordance with the invention is characterised in that the vegetables in the vegetable mixture are heat-treated by simmering at a temperature of 85-90 °C.
A further preferred embodiment of the vegetable product in accordance with the invention is characterised by comprising salt and other seasonings.
The method in accordance with the invention is characterised in that the vegetable product in accordance with the invention is prepared by the following method. The vegetables are cut into pieces of 20-40 mm, the pieces are steamed or simmered at a temperature of 85- 90°C until their texture is medium-soft but not pulpy, then are left to cool to 20-25 °C, are broken into pieces of 1-3 mm, are mixed with the other ingredients of the vegetable product, are spread out in a baking mould oiled with plant oil and are baked for 3-5 minutes at a temperature of 160-190°C and are left to cool to 20-25°C after baking.
The invention is presented in detail with the aid of the following non-limiting examples.
Example 1: Organic vegetable waffle
Ingredients: 47 g carrot, 47 g potato, 3 g egg, 3 g breadcrumb, 2 g salt, 1 g ground pepper. All ingredients come from chemical-free production. Carrots and potatoes are cut into pieces of 20 mm, the pieces are steamed at a temperature of 85°C until their texture is medium-soft but not pulpy, then arc left to cool to 20-25 °C, are broken into pieces of 3 mm, are mixed with the egg, with the breadcrumb, with the salt and with the ground pepper, are spread out in a waffle mould oiled with plant oil and are baked for 3-5 minutes at a temperature of 160- 190°C and are left to cool to 20-25°C after baking.
Example 2: Gluten-free, vegetarian vegetable waffle
Ingredients: 20 g potato, 20 g Jerusalem artichoke tube, 20 g green peas, 20 g broccoli, 7 g parsley root, 7 g parsley, 3 g egg powder, 3 g breadcrumb, 2 g salt, 1 g ground pepper. Vegetables are cut into pieces of 30 mm, the pieces are simmered at a temperature of 90°C until their texture is medium-soft but not pulpy, then are left to cool to 20-25 °C, are broken into pieces of 1 mm, are mixed with the egg, with the breadcrumb, with the salt and with the ground pepper, are spread out in a waffle mould oiled with plant oil and are baked for 3-5 minutes at a temperature of 160-190°C and are left to cool to 20-25°C after baking.
Example 3: Gluten-free, vegan vegetable waffle
Ingredients: 20 g sweet potato, 20 g carrot, 20 g onion, 20 g broccoli, 10 g celeriac, 7 g celery leaves, 3 g linseed flour, 2 g salt. Vegetables are cut into pieces of 30 mm, the pieces are simmered at a temperature of 90°C until their texture is medium-soft but not pulpy, then are left to cool to 20-25 °C, are broken into pieces of 1-3 mm, are mixed with the linseed flour and with the salt, are spread out in a waffle mould oiled with plant oil and are baked for 3-5 minutes at a temperature of 160-190°C and are left to cool to 20-25°C after baking.
Example 4: Gluten-free, vegan, organic vegetable waffle
Ingredients: 20 g sweet potato, 20 g carrot, 20 g Jerusalem artichoke tube, 20 g broccoli, 10 g celeriac, 7 g celery leaves, 3 g chickpea flour, 2 g salt. All ingredients come from chemical- free organic farming. Vegetables are cut into pieces of 40 mm, the pieces are simmered at a temperature of 90°C until their texture is medium-soft but not pulpy, then are left to cool to 20-25 °C, are broken into pieces of 1-3 mm, are mixed with the chickpea flour and with the salt, arc spread out in a waffle mould oiled with plant oil and are baked for 3-5 minutes at a temperature of 160-190°C and are left to cool to 20-25°C after baking.
Example 5: Gluten-free, vegan, organic vegetable bar
The method in example 4 is followed in all respect, except that a closed bar-shaped baking mould is used instead of the waffle mould.
The advantages of the vegetable product in accordance with the invention, compared to the state of the art, are the following. In the vegetable product in accordance with the invention, the fibre structure of the vegetables is closer to that of raw vegetables. Based on
our experiments, the vegetable product in accordance with the invention may be kept for 21- 28 days packaged in a protective atmosphere or in vacuum, and it can be consumed immediately after unpacked. The vegetable product is of higher fibre content and nutrient content compared to the known baked vegetable products and is not brittle despite the high fibre content, due to baking in a baking mould. The advantages of the method in accordance with the invention are the advantageous characteristics of the vegetable product.
Claims
1. Vegetable product, comprising a heat-treated vegetable mixture and texture enhancer, characterised in that the vegetable mixture is 92-98 % by mass of the vegetable product, the vegetable mixture comprises vegetables which are heat-treated and then broken into pieces, the vegetable product is baked in a baking mould and the vegetable mixture comprises at least two of the following vegetables: carrot, potato, parsley root, parsley, ccleriac, celery leaves, green peas, onion, garlic, broccoli, sweet potato and Jerusalem artichoke.
2. The vegetable product according to claim 1, characterised in that the texture enhancer comprises chickpea flour.
3. The vegetable product according to claim 1, characterised in that the texture enhancer comprises linseed flour.
4. The vegetable product according to claim 1, characterised in that the texture enhancer comprises breadcrumb.
5. The vegetable product according to any of claims 1 to 4, characterised in that the texture enhancer comprises eggs.
6. The vegetable product according to any of claims 1 to 4, characterised in that the texture enhancer comprises egg powder.
7. The vegetable product according to any of claims 1 to 6, characterised in that the vegetables in the vegetable mixture are heat-treated by steaming at a temperature of 85- 90 °C.
8. The vegetable product according to any of claims 1 to 6, characterised in that the vegetables in the vegetable mixture arc heat-treated by simmering at a temperature of 85- 90 °C.
9. The vegetable product according to any of claims 1 to 8, characterised by comprising salt and other seasonings.
10. Method for preparing the vegetable product according to any of claims 1 to 9 characterised in that the vegetables are cut into pieces of 20-40 mm, the pieces are steamed or simmered at a temperature of 85-90°C until their texture is medium-soft but
not pulpy, then are left to cool to 20-25 °C, are broken into pieces of 1-3 mm, are mixed with the other ingredients of the vegetable product, are spread out in a baking mould oiled with plant oil and are baked for 3-5 minutes at a temperature of 160-190°C and are left to cool to 20-25°C after baking.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| HUP1900266 | 2019-07-26 | ||
| HU1900266A HUP1900266A1 (en) | 2019-07-26 | 2019-07-26 | Vegetable product and process for its preparation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2021090037A1 true WO2021090037A1 (en) | 2021-05-14 |
Family
ID=89992951
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/HU2020/000019 WO2021090037A1 (en) | 2019-07-26 | 2020-06-15 | Vegetable product and method for preparing the vegetable product |
Country Status (2)
| Country | Link |
|---|---|
| HU (1) | HUP1900266A1 (en) |
| WO (1) | WO2021090037A1 (en) |
-
2019
- 2019-07-26 HU HU1900266A patent/HUP1900266A1/en unknown
-
2020
- 2020-06-15 WO PCT/HU2020/000019 patent/WO2021090037A1/en active Application Filing
Non-Patent Citations (5)
| Title |
|---|
| "Aloo Tikkis ( Indian Potato Cakes)", SPARKRECIPES, 5 September 2015 (2015-09-05), XP055821580, Retrieved from the Internet <URL:https://recipes.sparkpeople.com/recipe-detail.asp?recipe=19983&comment=al1#comment325467> [retrieved on 20200914] * |
| "Double boiled mashed potato pancakes", KIDNEY COMMUNITY KITCHEN, 25 January 2012 (2012-01-25), XP055821583, Retrieved from the Internet <URL:https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/double-boiled-mashed-potato-pancakes/#comment-69> [retrieved on 20200908] * |
| "Instead of eggs", ETELT CSAK OKOSAN, 21 February 2017 (2017-02-21), XP055821585, Retrieved from the Internet <URL:https://eteltcsakokosan.hu/2017/02/21/tojas-helyett> [retrieved on 20200925] * |
| "Vegans Eat Yammy Food Too!!!", SANDY'S VEGAN BLOGS AND BLAHS, 23 May 2014 (2014-05-23), XP055821533, Retrieved from the Internet <URL:http://sandysveganblogsandblahs.blogspot.com/> [retrieved on 20200909] * |
| RAHUL: "Loaded mashed potato mini waffles (vegan)", SAMOSA STREET, 1 April 2018 (2018-04-01), XP055821527, Retrieved from the Internet <URL:https://samosastreet.com/mashed-potato-mini-waffles> [retrieved on 20200918] * |
Also Published As
| Publication number | Publication date |
|---|---|
| HUP1900266A1 (en) | 2021-01-28 |
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