EP2117347A2 - Produit alimentaire à base de protéines et procédé de production associé - Google Patents

Produit alimentaire à base de protéines et procédé de production associé

Info

Publication number
EP2117347A2
EP2117347A2 EP07856478A EP07856478A EP2117347A2 EP 2117347 A2 EP2117347 A2 EP 2117347A2 EP 07856478 A EP07856478 A EP 07856478A EP 07856478 A EP07856478 A EP 07856478A EP 2117347 A2 EP2117347 A2 EP 2117347A2
Authority
EP
European Patent Office
Prior art keywords
food product
weight
drying
solution
collagen hydrolyzate
Prior art date
Legal status (The legal status 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 status listed.)
Withdrawn
Application number
EP07856478A
Other languages
German (de)
English (en)
Inventor
Jutta Hoffmann
Michael Ahlers
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Gelita AG
Original Assignee
Gelita 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 Gelita AG filed Critical Gelita AG
Publication of EP2117347A2 publication Critical patent/EP2117347A2/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/80—Feeding-stuffs specially adapted for particular animals for aquatic animals, e.g. fish, crustaceans or molluscs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/06—Gelatine
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
    • A23J3/342—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of collagen; of gelatin
    • 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
    • A23K20/142—Amino acids; Derivatives thereof
    • A23K20/147—Polymeric derivatives, e.g. peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
    • A23K50/42—Dry feed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A23L29/284—Gelatin; Collagen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
    • 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
    • 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
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/20—Ingredients acting on or related to the structure
    • A23V2200/226—Foaming agent
    • 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
    • A23V2300/00—Processes
    • A23V2300/04—Aeration
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
    • Y02A40/81—Aquaculture, e.g. of fish
    • Y02A40/818—Alternative feeds for fish, e.g. in aquacultures

Definitions

  • the present invention relates to a food product, in particular snack product, based on protein.
  • the invention further relates to a method for producing such a food product.
  • snack products of high popularity which are distinguished by a crisp, brittle texture (e.g., chips, crackers, pretzel sticks, and the like), are particularly popular.
  • Such snack products consist almost exclusively or to a large extent of carbohydrates, in particular starch, and in many cases a high fat content is added, since the desired crispy texture is obtained by frying (for example in potato chips).
  • the object of the present invention is to provide a food product, in particular a snack product, and a method for its production to propose, which is nutritionally beneficial and which at the same time has a crisp, brittle texture.
  • the food product has a solids content of 80 wt .-% or more, is substantially free of starch and has a foam structure, wherein the solids content of 25 wt .-% protein or having more than 65% by weight or more of gelatin and / or collagen hydrolyzate.
  • the food products according to the invention are not only suitable for human consumption, but can also be used as animal food, for example for dogs and fish.
  • the term "essentially free of starch” in the context of the present invention is to be understood to mean that the food product has a starch content of about 5% by weight or less. However, the amount of starch can also be significantly lower or, depending on the purity of the raw materials used, essentially zero.
  • Such food products according to the invention are particularly suitable as foods for celiac disease (Sprue) patients suffering from gluten protein incompatibility.
  • protein i. Gelatin and / or collagen hydrolyzate, which is advantageous over starch-based products in two respects: protein is not only more nutritionally beneficial, but also has a faster saturating effect than starch, thus counteracting the phenomenon commonly found in snack foods that too much of the product.
  • proteins which may supplement the content of gelatin and / or collagen hydrolyzate are in particular soya proteins, caseinate, whey proteins and egg white. These further proteins can be used individually or as a mixture of two or more further proteins and amount to up to 35% by weight of the protein content.
  • the water content (moisture) of the food product of the present invention is 20% by weight or less.
  • the food product according to the invention is much less questionable than conventional snack products, especially in overweight.
  • the desired texture i.
  • the crunchiness and friability described above are achieved in the context of the present invention on the one hand by the fact that the food product has a foam structure.
  • a foaming structure of a commercial gelatin alone e.g., having a bloom value of 200 to 300 g
  • these requirements can not be satisfied because a product having a tacky toughened and sticky texture is obtained.
  • a low-bloom gelatin (with, for example, about 100 bloom) alone or a mixture of different gelatins with different bloom values can optionally be used successfully together with collagen hydrolyzate become.
  • Sensory very interesting products can be prepared, for example, with a sharkloomigen gelatin in combination with collagen hydrolyzate.
  • the protein content in the solids content is 50% by weight or more, more preferably 80% by weight or more.
  • These food products are particularly suitable for a high-protein diet.
  • the residual solids content may e.g. flavors, spices, vegetable pieces or the like, or in the case of sweet food products of flavors, fruit pieces, nuts and the like.
  • the food products of the present invention may be decorated on their surface with fruit, vegetable, nut or other solid food products.
  • the food product according to the invention takes on the role of a carrier for this decoration.
  • such decorations are not included in the calculation of the composition of the food product.
  • the Bloom value indicates the gel strength of a gelled at 10 0 C, 6.67 wt% gelatin solution and is determined according to the standard Bloom test which in the 4th edition of the European Pharmacopoeia (Ph. Eur. 4) is described.
  • Low-Bloom Gelatins have a lower average molecular weight compared to conventional, higher-bloomer gelatin types.
  • the protein portion of the food product comprises gelatin and 10% by weight or more of collagen hydrolyzate.
  • collagen hydrolyzate in contrast to gelatin, which in turn constitutes a hydrolysis product of collagen, the term "collagen hydrolyzate" in the context of the present invention means a hydrolyzed product which no longer gels under the conditions of the standard bromine test, ie has a bloom strength of zero g.
  • Collagen hydrolyzate can also be prepared in particular by the enzymatic hydrolysis of gelatin.
  • the protein portion comprises 35% by weight or more of collagen hydrolyzate.
  • the bloom value of the gelatin used also plays a role, i. in a high blood gelatin, more collagen hydrolyzate is preferably used than in low blood gelatin to achieve the same effect.
  • the protein content therefore preferably comprises up to 85% by weight of collagen hydrolyzate, in particular when using highly oily gelatin. Particularly preferred is a content of collagen hydrolyzate of up to 80 wt .-%. Frequently, proportions of 45 to 75% by weight of collagen hydrolyzate lead to optimum results.
  • the collagen hydrolyzate typically used in the present invention has an average molecular weight of about 0.1 to about 30 kDa.
  • the average molecular weight is in the range of about 0.5 to about 20 kDa, in particular about 1 to about 12 kDa.
  • the texture of the food product according to the invention when consumed is also influenced by its water content.
  • a water content of about 8 to about 14 wt .-%, in particular from about 10 to about 12 wt .-%.
  • the food product tends to feel soft and spongy on chewing.
  • the food product according to the invention is characterized by a lower water absorption from the environment, so that it remains fresh and crisp longer after the packaging has been opened.
  • the food product comprises salt, spices and / or flavorings. In this case, all the flavors can be realized, which are also known in conventional snack products, such as paprika, onion or vinegar flavor.
  • a typical proportion of spices and / or flavorings and / or salt is about 2 to 6 wt .-% of the total weight of the food product according to the invention.
  • the spices are selected so as to have a carbohydrate content of 45% by weight or less.
  • the spices and flavorings may also be accompanied by a fat content, but regularly does not exceed about 3 wt .-% based on the content of spices / flavorings.
  • the said additives can be distributed homogeneously in the protein portion. However, it is particularly favorable if the salt, the spices and / or the flavorings are applied to the outer surfaces of the food product. It has been found that in this case lower amounts of additives must be used to achieve the same flavor effect.
  • the food product comprises one or more sugars, sugar substitutes and / or synthetic sweeteners.
  • the food product according to the invention can be used in the confectionery sector, for example as starch-free (and when using sweeteners also carbohydrate-free) alternative to biscuits or the like.
  • sugar is used as a constituent of the formulation, a proportion of gelatin of about 6% by weight or more of the total weight of solids is recommended to stabilize the foam structure in the manufacturing process.
  • sugar-free food products according to the invention are particularly preferred.
  • the food product is fat free.
  • fat-free is understood as meaning a content of about 3% by weight or less of the total weight of the food product. Addition of fat is not required in the context of the present invention either for reasons of taste or for reasons of the manufacturing process, as e.g. when frying potato chips is required.
  • the food product according to the invention thus offers the possibility of a starch- and fat-free alternative to conventional snack products.
  • the density of the food product also has an effect on its texture when consumed.
  • the density can be set within a wide range during the production of the foam structure in the context of the production method according to the invention (see below), and is preferably in the range from about 0.05 to about 0.8 g / cm 3 , in particular from about 0 , 1 to about 0.5 g / cm 3 .
  • the average pore size of the foam structure is preferably in the range of about 30 microns to about 4 mm.
  • the food products of the present invention having very low specific gravity find use, for example, as fish food.
  • Food products for human consumption generally have specific densities of about 0.1 g / cm 3 or more. Above about 0.8 g / cm 3 often the bite strength of the food product according to the invention becomes too large. Preferred specific densities are often about 0.5 g / cm 3 or less.
  • the food product of the present invention may be presented in various forms, especially in the form of crisps, crackers, biscuits, croutons or the like. It can be used especially as a snack or in the form of croutons for seasoning salads or soups. Another form are cereal substitutes. Also suitable for use as a filler in chocolate bars.
  • the production process according to the invention is relatively easy to carry out, since the food product does not have to be extruded, fried or baked.
  • the desired crisp texture of the product is obtained in particular by frothing the desired raw materials and drying the solution to form a solid foam structure. Extrusion, however, has advantages in the industrial manufacturing process for chip products.
  • the criteria for selecting the gelatin and optionally the collagen hydrolyzate have already been described in connection with the food product according to the invention.
  • the choice of the total concentration of gelatin and / or collagen hydrolyzate in the starting solution in step a) takes place from the viewpoint that if the concentration is too low, the product breaks down after drying and foaming of the solution is problematical if the concentration is too high and the product is also problematic gets too hard. Particularly good results are obtained when the aqueous solution contains a total of 20 to 40 wt .-% gelatin and / or collagen hydrolyzate.
  • soluble and insoluble formulation ingredients are preferably added to the aqueous solution prior to foaming.
  • larger particles e.g. Nuts, vegetables and / or fruit pieces, even after foaming can be lifted under the foam or sprinkled onto the product.
  • the foaming of the solution can be done by various techniques.
  • the solution is mechanically disrupted, in particular by means of a Kesselaufschlagmischers, a pressure impact mixer or a static mixer.
  • foaming can take place by introducing a gas stream, in particular an air stream, into the solution.
  • the wet density of the foamed solution can be influenced. This has a direct influence on the density of the prepared food product after drying and on the average pore size of the foam structure. As already described above, these factors in turn have an influence on the texture (crunchiness, brittleness) of the food product.
  • the solution is provided at a temperature of about 40 ° C or more, especially when gelatin forms part of the formulation of the aqueous solution. More preferably, the temperature is about 60 0 C or more.
  • the impact of the aqueous solution in step (b) is preferably carried out at temperatures in the range from about 20 ° C. to about 50 ° C.
  • the foamed solution may be poured into a suitable mold prior to drying.
  • the foamed solution before drying on a substrate, in particular on a belt, a roller or the like, applied. This enables a continuous manufacturing process and provides a sheet product, which is then e.g. can be cut or broken into individual pieces of the desired size.
  • the foamed solution is flash-frozen before drying.
  • the flash-freezing is preferably carried out in portions, in particular by dropping the foamed solution into liquid nitrogen. In this way, products with a spherical shape can be obtained.
  • Drying the foamed solution takes place preferably at a temperature below about 60 0 C, more preferably below about 30 0 C.
  • the gelatin used so-that at high temperatures there is a risk that the gelatin melts again and the foam structure collapses.
  • the foamed solution can also be cooled before drying, which is advantageously done by applying the foamed solution, for example, to a cooled conveyor belt or a cooled roller.
  • the relative humidity during drying of the foamed solution is preferably about 10 to about 45%, in particular about 10 to about 25%.
  • the drying may also be carried out in two or more stages, ie, with the temperature stepped up and / or the relative humidity stepped down.
  • Another preferred option is the freeze-drying of the foamed solution. This offers itself in particular following the shock freezing described above.
  • Salt, spices and / or flavorings can either be added to the aqueous solution prior to foaming or applied to the outer surfaces of the food product after foaming in the inventive method.
  • the second variant is preferred insofar as a greater taste effect can be achieved with the same amount.
  • aqueous solution was prepared which contained 7.5% by weight of pork rind gelatin (260 bloom), 22.5% by weight of collagen hydrolyzate (average molecular weight 3 kD) and a total of 3% by weight of salt and spice mixture.
  • pork rind gelatin a bovine cleavage gelatin of the same Bloom value can also be used.
  • the foam was applied to baking paper by means of a squeegee at a height of 1.5 mm. After the foam was firm, it became 2x2 cm in size Cut chips that were dried at 26 0 C and a relative humidity of 10%. After that, the chips were broken at their interface.
  • the chips had a pleasant crisp, brittle texture.
  • FIG. 1 shows a slightly schematic representation of a photomicrograph of a break point of a chip according to the invention produced according to Example 1
  • An aqueous solution was prepared which contained 15% by weight of pork rind gelatin (260 g Bloom), 15% by weight of collagen hydrolyzate (average molecular weight 3 kDa) and a total of 5% by weight of salt and spice mixture.
  • the solution was applied to a pressure beater (as described in Example 1) opened, so that a foam with a wet density of about 0.3 g / cm 3 was obtained.
  • the foam was spread using a squeegee at a height of 1.5 mm on a flat surface (baking paper). After the foam was firm, it was cut into approximately 2x2 cm chips, which were dried at 26 0 C and a relative humidity of 10%.
  • the chips had a nice crunchy, brittle texture.
  • Similar chips can be produced if, instead of the gelatin and the collagen hydrolyzate, an aqueous solution containing 30% by weight a gelatin with a Bloom value of about 100 g is used. In the sensory assessment, the chips are a little less crisp, but still acceptable.
  • the drying can be carried out at a maximum of 60 ° C. and at least 20 ° C.
  • different drying zones ie different temperatures can be used.
  • In the pilot plant was dried only at 26 0 C.
  • the chips had a pleasant crisp, brittle texture.
  • Example 5 the product obtained is sensorially tougher than in Example 1. This product is suitable as pet food, eg as dog food.
  • Example 5 the product obtained is sensorially tougher than in Example 1. This product is suitable as pet food, eg as dog food.
  • sucrose instead of sweetener leads to a crystalline texture in the chips, so that sensory not necessarily collagen hydrolyzate is necessary here. In this example, therefore, it is also possible to use gelatin with sugar alone.
  • the foam is either poured into round molds and taken out of the mold after gelation, or in liquid Nitrogen dripped, and then dried in the oven as the chips.
  • the sensory evaluation results in a pleasant crisp, brittle texture.
  • the chips according to the invention have a higher water content than conventional products and nevertheless have comparable sensory properties.
  • Gelatin A Bovine Bone Gelatin 95 Bloom Hydrolyzate A: Collagen Hydrolyzate 6 KDa Gelatin B: Bovine Cleavage Gelatin 50 Bloom Hydrolysate B: Collagen Hydrolysate 12 KDa Gelatin C: Pork Wait Gelatin 260 Bloom Hydrolysate C: Collagen Hydrolyzate 3 KDa
  • the collagen hydrolyzate used in Example 7 was obtained in each case on the raw material basis pork rind.
  • Other collagen hydrolyzates e.g. on the raw material basis Cow split or bovine bone can be used with the same advantages.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Animal Husbandry (AREA)
  • Birds (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Insects & Arthropods (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Dispersion Chemistry (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

L'objectif de l'invention est de mettre au point un produit alimentaire, en particulier un produit de grignotage, qui est avantageux en termes de physiologie nutritionnelle et possède une texture croustillante et craquante, ainsi qu'un procédé de production de ce produit. À cet effet, le produit alimentaire selon l'invention est sensiblement sans amidon et présente une structure alvéolaire, la matière sèche présentant une teneur en protéines supérieure ou égale à 25 % en poids approximativement et au moins 65 % approximativement de ces protéines étant composées de gélatine et/ou d'hydrolysat de collagène.
EP07856478A 2007-01-09 2007-12-08 Produit alimentaire à base de protéines et procédé de production associé Withdrawn EP2117347A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102007002295A DE102007002295A1 (de) 2007-01-09 2007-01-09 Nahrungsmittelprodukt auf Proteinbasis und Verfahren zur Herstellung
PCT/EP2007/010702 WO2008083802A2 (fr) 2007-01-09 2007-12-08 Produit alimentaire à base de protéines et procédé de production associé

Publications (1)

Publication Number Publication Date
EP2117347A2 true EP2117347A2 (fr) 2009-11-18

Family

ID=39477790

Family Applications (1)

Application Number Title Priority Date Filing Date
EP07856478A Withdrawn EP2117347A2 (fr) 2007-01-09 2007-12-08 Produit alimentaire à base de protéines et procédé de production associé

Country Status (8)

Country Link
US (1) US20090269455A1 (fr)
EP (1) EP2117347A2 (fr)
JP (1) JP2010515431A (fr)
CN (1) CN101616601A (fr)
BR (1) BRPI0720798A2 (fr)
DE (1) DE102007002295A1 (fr)
MX (1) MX2009007362A (fr)
WO (1) WO2008083802A2 (fr)

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NL1039867C2 (en) 2012-10-31 2014-05-06 Rousselot B V Novel emulsifier.
CN103651699A (zh) * 2013-12-04 2014-03-26 李春燕 一种骨胶原饼干
DE102014108502A1 (de) * 2014-06-17 2015-12-17 Gelita Ag Zusammensetzung in Form von kompaktierten Partikeln und deren Verwendung
JP7014552B2 (ja) * 2016-09-21 2022-02-01 株式会社日本触媒 粘度指数向上剤および潤滑油組成物
FR3058142B1 (fr) 2016-10-28 2023-11-24 Gelatines Weishardt Composition de peptides de collagene de peau de poisson et son utilisation a titre de medicament
EP3363299A1 (fr) * 2017-02-16 2018-08-22 Metalquimia, S.A.U. Procédé de fabrication d'en-cas légers avec texture croustillante, portions déshydratées pour obtenir ces en-cas légers et les en-cas légers ainsi obtenus
CN107477824B (zh) * 2017-09-11 2020-02-07 珠海格力电器股份有限公司 模式转换器、热回收多联机空调系统及控制方法
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CN101616601A (zh) 2009-12-30
US20090269455A1 (en) 2009-10-29
DE102007002295A1 (de) 2008-07-10
WO2008083802A2 (fr) 2008-07-17
JP2010515431A (ja) 2010-05-13
MX2009007362A (es) 2009-07-16
BRPI0720798A2 (pt) 2014-03-11
WO2008083802A3 (fr) 2008-11-13

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