EP2142016A2 - Flocons de pommes de terre modifiés ou granulés de pommes de terre modifiés, leur procédé de production et leur utilisation - Google Patents

Flocons de pommes de terre modifiés ou granulés de pommes de terre modifiés, leur procédé de production et leur utilisation

Info

Publication number
EP2142016A2
EP2142016A2 EP08748780A EP08748780A EP2142016A2 EP 2142016 A2 EP2142016 A2 EP 2142016A2 EP 08748780 A EP08748780 A EP 08748780A EP 08748780 A EP08748780 A EP 08748780A EP 2142016 A2 EP2142016 A2 EP 2142016A2
Authority
EP
European Patent Office
Prior art keywords
fibers
modified potato
potatoes
potato
flakes
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Withdrawn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
EP08748780A
Other languages
German (de)
English (en)
Inventor
Martin Lotz
Johannes B. Borghuis
Frank Schaiper
Christian Francke
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.)
Emsland Staerke GmbH
Original Assignee
Emsland Staerke 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 Staerke GmbH filed Critical Emsland Staerke GmbH
Publication of EP2142016A2 publication Critical patent/EP2142016A2/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • 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
    • A23L33/20—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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
    • 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
    • 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
    • A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
    • 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

  • Modified potato flakes or modified potato granules their method of preparation and uses thereof
  • the present invention relates to a process for the preparation of modified potato flakes or modified potato granules, modified potato flakes or granules produced therefrom and their use.
  • Potato flakes are a form of dehydrated potatoes.
  • An advantage of dehydration is that potatoes in this form can be made shelf stable, but the use for making processed potato products is thereby hardly limited.
  • Potato flakes are used in food, for example snacks, extruded and fried potato products. Also modified potato flakes are known, which are nutritionally important because they are often enriched with fiber and prebiotic substances.
  • a slightly modified form of potato flakes are potato granules, which in the manufacturing process differ from potato flakes merely in that they are dried on fluidized bed and air-laid dryers, while drum drying is carried out to produce potato flakes.
  • Potato flakes swell immediately upon addition of water, while potato granules still contain undamaged starch granules, so that swelling can only be achieved by boiling.
  • the present invention expressly relates to both methods of making modified potato flakes and modified potato granules.
  • the method known from the prior art has several disadvantages.
  • a major disadvantage is that glycoalkaloids, which naturally contain the potatoes and can not be destroyed by thermal treatment, must be removed mechanically with the shell material and the outer tuber layers and thus at least partially remain in the potato flakes produced. As a result, a health impairment for sensitive persons can not be ruled out. Even hygienic requirements are no longer met by today's standards by the known methods.
  • Another disadvantage is that the shells of potatoes are made of lignin, which is actually not a dietary fiber for the human body, since lignin is a woody substance.
  • non-digestible natural polymers whose basic bodies mostly consist of various sugars or carbohydrate derivatives, but can also consist of other basic components, count in the nutritional sense.
  • plant origin cellulose, hemicelluloses, pectins, lignin, but also other natural polymers such as inulin, a fructose polymer that is classified as a dietary fiber because it is first metabolised in the colon.
  • Process aids used in the known processes are without exception potato foreign and thus distort the natural character of the potato flakes and the end products produced therefrom.
  • a method is to be provided which results in an improved product quality, which achieves both considered in nutritional physiological fiber enrichment, and improved processing properties of the produced potato flakes or granules to desired end products.
  • novel modified potato flakes or potato granules are to be provided and applications for these can be shown.
  • modified potato flakes or modified potato granules according to claim 1 modified potato flakes or potato granules according to claim 15 and possible uses according to claim 22.
  • Preferred embodiments emerge from the respective subclaims.
  • the modified potato flakes or potato granules produced by the process according to the invention not only have an increased fiber content, but also with regard to their processing properties are significantly improved.
  • Processing advantages include the increase in cold viscosity, the formation of a peak in the so-called hot viscosity and the increase in water-binding capacity.
  • a product can be produced which exhibits a faster formation of the hot viscosity. This is an important basic parameter, for example in the snack industry.
  • Fibers can be added to the modified potato flakes or granules according to the invention.
  • Corresponding fibrous materials can be selected from vegetable or non-vegetable fibers in order to positively influence the properties such as fiber content (prebiotic, health effect), application properties, such as water binding or lipophobia.
  • Fibers may be selected, for example, from potatoes, legumes such as peas, beans, lupines, sugarcane, sugar beet, bamboo, bran from various cereals such as wheat, rye, barley, sorghum, corn, triticae, rice, or their pure fibers, Citrus fruits, such as lemons, oranges, limes, and other fruits and vegetables, such as apples, pears, carrots.
  • fibers of non-vegetable origin can achieve the stated advantages according to the invention.
  • examples are natural polymers of alginate (derived from marine algae) and called Carageenan.
  • fibers produced in an upstream production process such as pure cellulose, carboxymethylated cellulose (CMC), microcrystalline cellulose (MCC), gum arabicum and mixtures of all mentioned fibers can be used.
  • potato fibers is particularly preferred, as this preserves the beneficial, healthy character of the potato product.
  • the use of potato fibers has the further advantage that they do not have to be declared according to food law and are not alien to scientific or nutritional physiology.
  • the drying in step i) can be optimized by previously mixing with previously dried fibers.
  • the mixing described above is not limited to the mixing with fibrous materials. Rather, in general, an already prepared, dried end product after step b) and before step i) can be supplied in a certain proportionate amount.
  • the proportion of the added, dried end product in the inventive method can be readily adjusted by a person skilled in the art on the basis of the intended use.
  • the proportion of the end product dried after step i) which is to be recirculated to the process can easily be determined by a person skilled in the art, taking into account an optimum process sequence. Particularly preferred is the proportionate recycling of a dried end product in the production of modified potato granules, but can also be used in the production of modified potato flakes.
  • the return of the already dried product can serve, among other things, to facilitate the drying itself.
  • the subsequent drying in step i) can be carried out in a single drying step and does not have to be dried several times (for example in air-layer or fluidized bed dryers) or the drying time (for example in drum dryers) must necessarily be increased (for example, by a longer residence time on the roller, for example by a slower speed or by increased steam temperature for drying), which can extremely negatively affect the functional and nutritional properties of the dried potato product.
  • Drying step i) can be minimized in particular by adding dried fibers, which simplifies the process technology and reduces the production costs.
  • the content of reducing sugars is also essential, since they lead to the formation of acrylamide in the flakes, whose content in heated products can be increased many times over.
  • heating Processes give reducing sugars in the manufacture of the finished products, for example, stack chips from potato flakes, an undesirable strong browning. Since the fibers contain no reducing sugars, they proportionately reduce their content (acrylamide and brown color) in the modified potato flakes and granules according to the invention and their finished products produced therefrom.
  • Fig. 1 shows a flow chart for a preferred embodiment of the method according to the invention
  • Fig. 2 is a graph showing values of the hot viscosity of potato flakes having different contents of potato fibers as a function of time
  • Figure 3 shows a graph plotting values for the cold viscosity of potato flakes having different levels of potato fibers as a function of time.
  • potatoes are first thoroughly washed, whereupon, for example, by steam, lye or brush peeler the shell of the potatoes to a desired extent, substantially completely or only partially, can be removed.
  • green potatoes, tendrils and stones are removed, which are to be regarded as impurities.
  • the peeled and cleaned, sorted potatoes are now cut into thick slices of about 1 cm in diameter, resulting in a uniform energy transfer during subsequent blanching and cooling steps.
  • the blanching step which may be carried out at about 70 to 75 ° C for about 20 minutes, is optional and may be omitted as well as the cooling step, which is then referred to as a so-called "Low Leach-Process" speaks as less starch is washed out
  • the starch granules gel and retrograde again on subsequent cooling, which takes place at a temperature below 24 ° C and lasts about 20 minutes and the doughs made therefrom less sticky, which improves the processability.
  • the cooking time varies greatly and depends very much on the starch content of the potatoes.
  • the marbling or passing of the potato pieces can be done, for example, with rotating perforated cylinders.
  • additives may be added, for example, to improve the processability, such as emulsifiers, but also fat, preservatives, flavorings and spices.
  • the final drying is advantageously carried out on drum dryers, wherein the Mus is evenly distributed with the aid of, for example, 4 to 6 application rollers on the drying roller. At the same time mistakes are removed from the muscular mass, because they adhere there and are stripped off.
  • the mus is dried in the form of a thin film, scraped off a knife over the entire length of the roller and then can be ground, for example, and then packaged.
  • the final drying can be done instead of on rolls in fluidized bed and flight dryer.
  • the flakes or granules produced according to the invention do not differ in any way with regard to their advantageous properties, but merely represent a different form of the potato products modified according to the invention.
  • the process according to the invention for the production of modified potato flakes or granules has an additional step in which fibrous substances are added and mixed substantially homogeneously with the process product present at the time of addition.
  • fibrous substances are added and mixed substantially homogeneously with the process product present at the time of addition.
  • fibers with defined properties and compositions can be added and thus the fiber content in the product can be freely adjusted.
  • a limitation on shell components as fiber content is no longer given. Thus, the quantity limit is lifted, and it can be generated products with higher fiber content.
  • the addition of fibrous materials, in particular potato fibers, can be carried out at any process step between the peeling (step b)) and the drying (step i)) of the potatoes. However, it makes most sense to do this at the process step where the least amount of effort is required to homogeneously combine the potato and pulp mass. Preference is given to the point of addition after passing or muses, wherein from the potatoes, which are already peeled, cut, blanched, chilled and cooked, a mushy potato mass has arisen, into which the potato fibers can be dosed with a simple mixing element and incorporated homogeneously. This can be done together with the other conventional additives in one step or before or after the addition of the usual additives.
  • the form in which the potato fibers can be present can be varied.
  • natural, non-dried fibers can be added, with their moisture content, as given from the manufacturing process.
  • Another possibility is to first dry the potato fibers, which makes them very stable on storage. You can the potato mass to be dried to potato flakes in this dry form or by the potato fibers are first put back into water, preferably in a water-to-fiber ratio, which corresponds to the natural before drying the fibers in moist Form of the potato flake pulp are added. Combinations of wet, dried and rehydrated fibers can also be used. If dry potato fibers are used, the following drying step can be optimized. It should again be noted that, of course, in addition to potato fibers, all fibers can be used in dry, moist and / or rehydrated form, which are considered suitable for a person skilled in the art as suitable for the purposes of the invention.
  • the water content of the potato pulp to be evaporated during drying decreases according to the dry matter content of the fibers and the mixing ratio of potato mass and fibers, which reduces the drying costs and the energy consumption.
  • the drying capacity when used of a drum dryer increases disproportionately compared to increasing the dry matter content by adding the dry fibers, which also represents a contribution to environmental protection due to the lower specific energy consumption.
  • the inventive method can be specifically the content of reducing sugars, the content of fiber, the peak and the course of the hot viscosity, the course and the level of cold viscosity, the water binding capacity, the acrylamide in heated, especially deep-fried, end products, the fat intake at Frying, etc., control.
  • the metered addition of dry fibers can be done for example via a gear vane pump, which allows precise metering. In principle, however, any other conveying member suitable for powder metering may be used in combination with a batch controller. After metering in the vegetable fibers, a mixing step is preferably carried out.
  • This may for example be a mixing section of about 1 to 10 m, preferably 8-10 m in length, for example in the form of a screw mixer, on which the added fibers mix with the potato paste and an adjustment of the water content takes place between the components, or even active mixing element, such as a paddle mixer.
  • the mixture can then be fed to a roller dryer and dried, whereby the capacity (yield / h) increases, although the speed is reduced. This process step increases the water-binding capacity and the formation of the hot viscosity.
  • Fibers in an aqueous, mushy consistency can also be easily and precisely dosed.
  • eccentric screw pumps are suitable, but other forced conveying elements can be used.
  • the increased water-binding capacity of the potato flakes and granulates modified according to the invention makes it possible for the end product to maintain a juicier texture over a longer period of time.
  • the lipophobic structure of the dough prevents too much fat from penetrating the product during frying, which makes it less fat.
  • the potato flakes of the invention may have a fiber content of about 22.6 to about 24.2% by weight, based on the total weight of the potato flakes, at a potato fiber content of about 10% (measured as Total Dietary Fiber, TDF, according to AOAC 991.43). , compared to a fiber content of 7.0 wt .-% in potato flakes without added fiber, which obviously the nutritional value of erf ⁇ ndunszel produced potato flakes is significantly increased.
  • Potato fibers are admixed in the process according to the present invention to the potato juice obtained after step g). Since these blended potato fibers have a dry matter content (DS) of 90 to 95%, they proportionately reduce the amount of water to be evaporated on a roller dryer, which increases its production capacity. It has surprisingly been found that the capacity increase is disproportionate, which saves energy and thus reduces manufacturing costs and environmental impact. Results for the capacity increase when using a drum dryer for potato mousse products with different fiber content are given in Table 1.
  • DS dry matter content
  • Disproportionate capacity increase (% by weight) 0 1.3 4.0 10.3 3.8
  • the hot viscosity evaluates the reconstructive behavior, swelling capacity and the influence of the temperature on the product viscosity. It is given in brabender units (BE).
  • Heating rate l, 5 ° C / min
  • Cooling phase up to 50 ° C
  • Cooling rate l, 5 ° C / min
  • FIG. 2 shows the hot viscosities for native potato flakes and some potato flakes modified according to the invention.
  • the data of the fiber contents relate to weight percent of the dry matter.
  • Cold viscosity assesses the ability to form a viscoelastic network.
  • the cold viscosity is also given in Brabender units (BE). It is measured over a period of 10 minutes at a constant temperature of 20 ° C. For this purpose, 350 g of water and 50 g of sample are mixed with a hand mixer at speed 2 for 20 seconds. The mass is placed in a measuring pot, which serves as a viscometer Viscograph E Brabender.
  • the device setting is as follows:
  • Fig. 3 shows the cold viscosities for native potato flakes and some modified according to the invention potato flakes.
  • the data of the fiber contents relate to weight percent of the dry matter.
  • the content of reducing sugars is the limiting parameter for the use of flakes for stacked chip production. It must not exceed 3 wt .-% in any case, since otherwise an excessive browning of the products occurs.
  • the use of wet fibers in flakes according to the method according to the invention reduces the content of reducing sugars, as can be seen from the following Table 2.
  • Example 5 Acrylamide
  • the low content of acrylamide in modified potato flakes prepared according to the invention and stack chips produced therefrom is shown in Table 3 in comparison with conventional potato flakes and stacked chips produced therefrom. Since the detection limit for acrylamide in potato flakes is 40 ⁇ g / kg, but the real content is lower, no statement can be made about the actual content.
  • the reduction in acrylamide content correlates with the increasing addition of potato fibers in an impressive way.
  • potato flakes produced according to the invention reduces the nutrient density of products and / or reduces the absorption of fat. Also, products with novel texture are possible. This is described using the example of the production of potato chips using the modified potato flakes, compared to a basic recipe with conventional potato flakes:

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

La présente invention concerne un procédé de production de flocons ou de granulés de pommes de terre modifiés. Selon ce procédé, a) les pommes de terre sont lavées; b) les pommes de terre sont épluchées et les impuretés éventuelles sont éliminées; c) les pommes de terre sont optionnellement découpées en petits morceaux; d) les pommes de terre sont optionnellement blanchies; e) les pommes de terre sont optionnellement refroidies, si l'étape d) a été mise en oeuvre; f) les pommes de terre sont cuites à la vapeur; g) les pommes de terre cuites à la vapeur sont passées ou réduites en purée; h) d'autres additifs sont ajoutés optionnellement sous forme de fibres alimentaires; et i) la purée obtenue est déshydratée. Après l'étape b) et avant l'étape i), des fibres alimentaires sont ajoutées au cours d'au moins une autre étape et mélangées de façon sensiblement homogène au produit obtenu à ce moment du procédé. L'invention concerne également des flocons ou des granulés de pommes de terre modifiés produits par ce procédé, ainsi que leur utilisation.
EP08748780A 2007-04-27 2008-04-25 Flocons de pommes de terre modifiés ou granulés de pommes de terre modifiés, leur procédé de production et leur utilisation Withdrawn EP2142016A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102007019996A DE102007019996A1 (de) 2007-04-27 2007-04-27 Modifizierte Kartoffelflocken oder modifiziertes Kartoffelgranulat, deren Herstellungsverfahren sowie Verwendungen derselben
PCT/DE2008/000712 WO2008131742A2 (fr) 2007-04-27 2008-04-25 Flocons de pommes de terre modifiés ou granulés de pommes de terre modifiés, leur procédé de production et leur utilisation

Publications (1)

Publication Number Publication Date
EP2142016A2 true EP2142016A2 (fr) 2010-01-13

Family

ID=39777506

Family Applications (1)

Application Number Title Priority Date Filing Date
EP08748780A Withdrawn EP2142016A2 (fr) 2007-04-27 2008-04-25 Flocons de pommes de terre modifiés ou granulés de pommes de terre modifiés, leur procédé de production et leur utilisation

Country Status (6)

Country Link
US (1) US20100166939A1 (fr)
EP (1) EP2142016A2 (fr)
CN (1) CN101674735A (fr)
CA (1) CA2685110A1 (fr)
DE (1) DE102007019996A1 (fr)
WO (1) WO2008131742A2 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111513272A (zh) * 2020-05-29 2020-08-11 湖南省农产品加工研究所 一种零添加剂复合营养果蔬含片及其制备方法

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102754798B (zh) * 2012-06-25 2013-11-06 芜湖市祥荣食品有限公司 蕃茄味薯片及其制备方法
CN102754795B (zh) * 2012-06-25 2013-11-06 芜湖市祥荣食品有限公司 橙味薯片及其制备方法
RU2529906C1 (ru) * 2013-05-16 2014-10-10 Марк Игоревич Ткаченко Способ производства пищевого продукта из овощей
US20150086686A1 (en) * 2013-09-23 2015-03-26 Access Business Group International Llc Insoluble fiber composition and method for making same
CN103798637A (zh) * 2014-01-22 2014-05-21 安徽省佳食乐食品加工有限公司 一种玉米薯片及其制备方法
DE102014107610A1 (de) * 2014-05-28 2015-12-03 Emsland-Stärke GmbH Verwendung eines Nahrungsmittelprodukts aus stärkehaltigen Pflanzenteilen
CN103960624A (zh) * 2014-05-29 2014-08-06 安徽荃力电子科技有限公司 一种南瓜薯片及其制作方法
CN105325809B (zh) * 2015-10-28 2018-06-29 内江师范学院 保鲜甘蔗汁及制备方法
US10721949B2 (en) * 2016-08-09 2020-07-28 Kellogg Company Acrylamide control in cooked food products
CN106107706A (zh) * 2016-08-18 2016-11-16 宁波市鄞州风名工业产品设计有限公司 一种橙子果味薯片的制作方法

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2980543A (en) * 1958-07-16 1961-04-18 Borden Co Process for preparing instant potato
US3275458A (en) * 1958-12-09 1966-09-27 Rogers Brothers Company Dehydrated mashed potato and process for making same
DE1517027A1 (de) * 1962-07-05 1970-01-29 Gen Foods Corp Verfahren zur Herstellung eines Trockenkartoffelprodukts
US3220857A (en) * 1962-07-05 1965-11-30 Gen Foods Corp Process for preparing dehydrated potatoes
GB1386785A (en) * 1971-07-23 1975-03-12 Fisons Ltd Dehydrated potato composition
GB1463073A (en) * 1973-03-19 1977-02-02 Unilever Ltd Food products
CH626785A5 (fr) * 1978-02-06 1981-12-15 Nestle Sa
US4828856A (en) * 1986-05-19 1989-05-09 Willard Miles J Method of making dehydrated hash brown potato mixture

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO2008131742A2 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111513272A (zh) * 2020-05-29 2020-08-11 湖南省农产品加工研究所 一种零添加剂复合营养果蔬含片及其制备方法

Also Published As

Publication number Publication date
CA2685110A1 (fr) 2008-11-06
CN101674735A (zh) 2010-03-17
WO2008131742A2 (fr) 2008-11-06
US20100166939A1 (en) 2010-07-01
WO2008131742A3 (fr) 2009-02-12
DE102007019996A1 (de) 2008-10-30

Similar Documents

Publication Publication Date Title
EP2142016A2 (fr) Flocons de pommes de terre modifiés ou granulés de pommes de terre modifiés, leur procédé de production et leur utilisation
DE69929085T2 (de) Körnerförmiges nahrungsmittel
DE3506937C2 (de) Dehydratisierte Hülsenfruchtprodukte und Verfahren für ihre Herstellung
DE60036296T2 (de) Verfahren zur herstellung eines haferproduktes und eines lebensmittels angereichert mit beta-glukan
DE60129530T2 (de) Wachsartige weizenprodukte sowie verfahren zur herstellung derselben
DE212008000127U1 (de) Vollkornreiszusammensetzungen
DE3875342T2 (de) Snack-bestandteil und verfahren zu seiner herstellung.
DE2651791C3 (de) Verwendung von Kartoffelpülpe
DE2758224C2 (de) Verfahren zur Herstellung von faserförmigen oder granulierten Nahrungs- und Futtermitteln
DE60215543T2 (de) Nahrungsmittel mit hoher viskosität
EP2914127A1 (fr) Produit alimentaire à base de parties de plantes contenant de l'amidon ainsi que son procédé de fabrication
DE2759046C3 (de) Nahrungsmittelprodukt mit blättriger Textur und Verfahren zu seiner Herstellung
EP1972201B1 (fr) Fibres de pomme de terre, leur procédé de fabrication et leur utilisation
DE2235030B2 (de) Verfahren zur herstellung proteinfreier teigwaren
DE69738292T2 (de) Nahrungszusammensetzung für sport
DE2855704C2 (de) Instant-Trockenprodukt für Püree und Verfahren zu seiner Herstellung
DE69630217T2 (de) Verfahren zur aromatisierung und texturisierung von lebensmittelpartikeln und produkte davon
EP2762013A1 (fr) Procédé de fabrication d'une collation de type chips en pommes de terre et/ou légumes et collation ainsi fabriquée
DE2045988B2 (de) Herstellungsverfahren für dehydratisierte Fletscherzeugnisse
CH626786A5 (en) Process for preparing a foodstuff from edible seeds.
DE2660257B2 (de) Snacks
DE69519718T2 (de) Nahrungsmittel mit zeitverzögerter energiefreisetzung
DE2315890A1 (de) Verfahren zur aufbereitung und verarbeitung von kokosfleisch und kokosnahrungsmittel
EP3484308A1 (fr) Utilisation de compositions à base de farine pauvres en gluten pour la production de pâtes alimentaires
Pramono et al. The effect of different concentrations of carboxymethyl cellulose addition on chemical and organoleptic characteristics of red guava (Psidium guajava) jam sheets

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

17P Request for examination filed

Effective date: 20091021

AK Designated contracting states

Kind code of ref document: A2

Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MT NL NO PL PT RO SE SI SK TR

17Q First examination report despatched

Effective date: 20100607

DAX Request for extension of the european patent (deleted)
STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN

18D Application deemed to be withdrawn

Effective date: 20131101