PL241316B1 - Zastosowanie ekstrudowanych odpadów z owoców i/lub warzyw jako dodatek zwiększający lepkość produktów spożywczych - Google Patents

Zastosowanie ekstrudowanych odpadów z owoców i/lub warzyw jako dodatek zwiększający lepkość produktów spożywczych Download PDF

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PL241316B1
PL241316B1 PL429586A PL42958619A PL241316B1 PL 241316 B1 PL241316 B1 PL 241316B1 PL 429586 A PL429586 A PL 429586A PL 42958619 A PL42958619 A PL 42958619A PL 241316 B1 PL241316 B1 PL 241316B1
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Poland
Prior art keywords
plums
apple
sugar beet
pomace
raspberries
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PL429586A
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English (en)
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PL429586A1 (pl
Inventor
Dariusz ŁUKA
Dariusz Łuka
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Laboratorium Dermapharm Spolka Z Ograniczona Odpowiedzialnoscia
Luka Dariusz
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Application filed by Laboratorium Dermapharm Spolka Z Ograniczona Odpowiedzialnoscia, Luka Dariusz filed Critical Laboratorium Dermapharm Spolka Z Ograniczona Odpowiedzialnoscia
Priority to PL429586A priority Critical patent/PL241316B1/pl
Priority to US17/602,633 priority patent/US20220160010A1/en
Priority to EP20788521.1A priority patent/EP3952669A4/en
Priority to CN202080027256.5A priority patent/CN113660865B/zh
Priority to JP2021560460A priority patent/JP7538543B2/ja
Priority to PCT/PL2020/050026 priority patent/WO2020209738A1/en
Priority to EA202192664A priority patent/EA202192664A1/ru
Priority to UAA202105928A priority patent/UA130276C2/uk
Publication of PL429586A1 publication Critical patent/PL429586A1/pl
Priority to CL2021002643A priority patent/CL2021002643A1/es
Publication of PL241316B1 publication Critical patent/PL241316B1/pl

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K40/00—Shaping or working-up of animal feeding-stuffs
    • A23K40/25—Shaping or working-up of animal feeding-stuffs by extrusion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
    • 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
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • 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
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23P30/20—Extruding
    • 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
    • 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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
    • 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
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A23L7/113—Parboiled or instant pasta
    • 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
    • A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
    • 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
    • A23V2200/244—Viscosity modification 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
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • 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

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  • 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)
  • Mycology (AREA)
  • Dispersion Chemistry (AREA)
  • Botany (AREA)
  • Zoology (AREA)
  • Molecular Biology (AREA)
  • Manufacturing & Machinery (AREA)
  • Biotechnology (AREA)
  • Agronomy & Crop Science (AREA)
  • Physiology (AREA)
  • Animal Husbandry (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

Przedmiotem zgłoszenia jest zastosowanie ekstrudowanych w temperaturze 105°C - 180°C, odpadów z owoców i/lub warzyw a mianowicie wysłodków z buraków cukrowych i/lub wytłoków z jabłka i/lub wytłoków z porzeczki i/lub wytłoków z aronii i/lub wytłoków z soi jako zagęstniki produktów spożywczych i pasz.

Claims (1)

  1. PL 241 316 Β1
    Owoce Ekstrudat Wytłoki suszone Cukier Pektyna Lepkość rnPas maliny (540g) burak cukrowy 18 g b 9Dg b 5157 maliny (540g) b burak cukrowy 18 g b b 2826 maliny (540g) b burak cukrowy 18 g 90 g b 3026 maliny (540g) jabłko 18g b b b 5949 maliny (540g) jabłko 18g b 90 g b 5255 maliny (540g) b jabłko 18g b b 2781 maliny (540g) b jabłko 18g 90 g b 5918 śliwki B(540g) b b b b 1664 śliwki B(540g) jabłko 18g b b b 5782 śliwki B (540g) jabłko 18g b 90g b 4821 śliwki B(540g) b jabłko 18g b b 2289 śliwki B(540g) b jabłko 18g 90g b 2623 śliwki B(540g) burak cukrowy 18g b b b 6978 śliwki B(540g) pomarańcza 18g b b b 3099 śliwki B(510g) marchew 17g b b b 3114 śliwki C (540g) b b b b 3752 śliwki C (540g) b b b 9g >15000 śliwki C (540g) b b b 9g >15000 śliwki C(540g) jabłko 18g b b b 8196 śliwki C(540g) jabłko 18g b b b 8031 śliwki C (54Dg) burak cukrowy 18g b b b >15000 śliwki C (540g) burak cukrowy 18g b b b >15000 śliwki C(540g) burak cukrowy 18 g b b 6110 śliwki C(540g) burak cukrowy 18 g b b 7355 śliwki C (540g) jabłko 5,5 g (1%) b b b 5449 śliwki C(540g) jabłko 11 g (2%) b b b 5590 śliwki C{540g) jabłko 15,7 g (3%) b b b 7630 śliwki C(540g) jabłko 22,5 g (4%) b b b 14893 śliwki C (540g) jabłko 28,4 g (5%) b b b >15000 śliwki C(540g) burak cukrowy 5,5 g (1%) b b b 5884 śliwki C (540g) burak cukrowy 11 g (2%) b b b 6769 śliwki C (540g) burak cukrowy 16,7 g (3%) b b b 14837
    Śliwki C(540g) burak cukrowy 22,5 g (4%) b b b >15000 śliwki C (540g) burak cukrowy 28,4 g (5%) b b b >15000
    Omówienie wyników
    Przeprowadzone próby pozwoliły na wyciągnięcie następujących wniosków i obserwacji: najlepsze wyniki uzyskano dla zawartości wody od 18% do 20% wagowych,
    - ekstruzję należy prowadzić w temperaturze od 105°C do 180°C, produkty ekstruzji posiadają zaskakujące właściwości:
    a) część produktów ekstruzji, a mianowicie pomarańcze, marchew i gruszka ma gorsze właściwości niż surowiec,
    b) produkty ekstruzji, których właściwości uległy poprawie w stosunku do surowca, przy dodatku cukru (powszechnie stosowany zagęstnik), wykazują pogorszenie właściwości,
    c) wytłoki z pomarańczy, które posiadają najwięcej pektyn, wykazują pogorszenie właściwości po ekstruzji.
    Zastrzeżenie patentowe
    1. Zastosowanie ekstrudowanych w temperaturze 105°C-180°C odpadów z owoców i/lub warzyw a mianowicie wysłodków z buraków cukrowych i/lub wytłoków z jabłka i/lub wytłoków z porzeczki i/lub wytłoków z aronii i/lub wytłoków z soi jako dodatek zwiększający lepkość produktów spożywczych.
PL429586A 2019-04-09 2019-04-09 Zastosowanie ekstrudowanych odpadów z owoców i/lub warzyw jako dodatek zwiększający lepkość produktów spożywczych PL241316B1 (pl)

Priority Applications (9)

Application Number Priority Date Filing Date Title
PL429586A PL241316B1 (pl) 2019-04-09 2019-04-09 Zastosowanie ekstrudowanych odpadów z owoców i/lub warzyw jako dodatek zwiększający lepkość produktów spożywczych
US17/602,633 US20220160010A1 (en) 2019-04-09 2020-04-04 Use of extruded fruit and/or vegetable waste as an additive increasing the viscosity of food products
EP20788521.1A EP3952669A4 (en) 2019-04-09 2020-04-04 USE OF EXTRUDED FRUIT AND/OR VEGETABLE WASTE AS AN ADDITIVE TO INCREASE THE VISCOSITY OF FOOD PRODUCTS
CN202080027256.5A CN113660865B (zh) 2019-04-09 2020-04-04 挤压的水果和/或蔬菜废物作为添加剂增加食物产品的粘度的用途
JP2021560460A JP7538543B2 (ja) 2019-04-09 2020-04-04 食品の粘度を増加させる添加剤としての、押し出された果物および／または野菜の廃棄物の使用
PCT/PL2020/050026 WO2020209738A1 (en) 2019-04-09 2020-04-04 Use of extruded fruit and / or vegetable waste as an additive increasing the viscosity of food products
EA202192664A EA202192664A1 (ru) 2019-04-09 2020-04-04 Применение экструдированных отходов фруктов и/или овощей в качестве добавки для повышения вязкости пищевых продуктов
UAA202105928A UA130276C2 (uk) 2019-04-09 2020-04-04 Застосування екструдованих відходів від фруктів і/або овочів як добавки для підвищення густоти харчових продуктів
CL2021002643A CL2021002643A1 (es) 2019-04-09 2021-10-08 Uso de fruta extruida y / o desechos vegetales como aditivos para aumentar la viscosidad de los productos alimenticios

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PL429586A PL241316B1 (pl) 2019-04-09 2019-04-09 Zastosowanie ekstrudowanych odpadów z owoców i/lub warzyw jako dodatek zwiększający lepkość produktów spożywczych

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PL429586A1 PL429586A1 (pl) 2020-10-19
PL241316B1 true PL241316B1 (pl) 2022-09-05

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PL429586A PL241316B1 (pl) 2019-04-09 2019-04-09 Zastosowanie ekstrudowanych odpadów z owoców i/lub warzyw jako dodatek zwiększający lepkość produktów spożywczych

Country Status (9)

Country Link
US (1) US20220160010A1 (pl)
EP (1) EP3952669A4 (pl)
JP (1) JP7538543B2 (pl)
CN (1) CN113660865B (pl)
CL (1) CL2021002643A1 (pl)
EA (1) EA202192664A1 (pl)
PL (1) PL241316B1 (pl)
UA (1) UA130276C2 (pl)
WO (1) WO2020209738A1 (pl)

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JPS61260846A (ja) * 1985-05-13 1986-11-19 Q P Corp 食品組成物
JPS6236155A (ja) * 1985-08-08 1987-02-17 Kyodo Nyugyo Kk ジヤム、マ−マレ−ドおよび野菜ペ−ストの製造法
JPS63216442A (ja) * 1987-03-04 1988-09-08 Asahi Denka Kogyo Kk ゼリ−状食品の製造法
JP3213648B2 (ja) * 1993-03-03 2001-10-02 日本たばこ産業株式会社 水溶性多糖の製造方法
DK0912614T3 (da) * 1996-06-24 2002-09-09 Nestle Sa På pectin baseret geleringsmiddel
US20010053404A1 (en) * 2000-05-12 2001-12-20 Powrie William Duncan Formulation and process for producing a universal fruit base for use in preparing non-settling, creamy, smooth, thick fruit beverages
JP2004081203A (ja) * 2002-07-05 2004-03-18 Yasutaka Shimazaki 大豆入り粘性食品、豆腐状基本食材、及びそれらの製造方法
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CN102028187B (zh) * 2010-12-04 2013-01-02 江南大学 一种高膳食纤维含量的均质番茄酱的制作方法
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PL226317B1 (pl) * 2014-10-29 2017-07-31 Inst Agrofizyki Im Bohdana Dobrzańskiego Polskiej Akademii Nauk Sposób otrzymywania dodatku do żywności do stabilizacji tekstury albo zagęszczania, zwłaszcza z wytłoków jabłkowych oraz dodatek otrzymany tym sposobem
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CN107307359A (zh) * 2017-07-17 2017-11-03 铜仁市万山区大坪乡瓮岩村俊峰精果有限公司 一种苹果果酱及其制备方法

Also Published As

Publication number Publication date
CN113660865B (zh) 2024-07-09
US20220160010A1 (en) 2022-05-26
EP3952669A1 (en) 2022-02-16
EA202192664A1 (ru) 2022-01-17
UA130276C2 (uk) 2026-01-07
WO2020209738A1 (en) 2020-10-15
JP7538543B2 (ja) 2024-08-22
CL2021002643A1 (es) 2022-06-24
JP2022530332A (ja) 2022-06-29
PL429586A1 (pl) 2020-10-19
EP3952669A4 (en) 2022-12-07
CN113660865A (zh) 2021-11-16

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