WO2008093231A2 - Poudre végétale à écoulement fluide et son procédé de fabrication - Google Patents

Poudre végétale à écoulement fluide et son procédé de fabrication Download PDF

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Publication number
WO2008093231A2
WO2008093231A2 PCT/IB2008/000234 IB2008000234W WO2008093231A2 WO 2008093231 A2 WO2008093231 A2 WO 2008093231A2 IB 2008000234 W IB2008000234 W IB 2008000234W WO 2008093231 A2 WO2008093231 A2 WO 2008093231A2
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WIPO (PCT)
Prior art keywords
vegetable
powder
free flowing
dry matter
weight
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.)
Ceased
Application number
PCT/IB2008/000234
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English (en)
Other versions
WO2008093231A3 (fr
Inventor
Brenda K. Cremer
Henry K. Leung
Bridget Manis
Kelly S. Miller
Jason T. Niermann
Timothy F. Root
Mark W. Sheppard
Jim Stalder
Jo Ellen Wayne
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.)
Pacific Pure Aid Co
Original Assignee
Pacific Pure Aid Co
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
Priority claimed from US11/700,009 external-priority patent/US8673381B2/en
Application filed by Pacific Pure Aid Co filed Critical Pacific Pure Aid Co
Priority to AU2008211617A priority Critical patent/AU2008211617B2/en
Priority to EP08702355A priority patent/EP2107874A2/fr
Publication of WO2008093231A2 publication Critical patent/WO2008093231A2/fr
Publication of WO2008093231A3 publication Critical patent/WO2008093231A3/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/028—Thin layer-, drum- or roller-drying or by contact with a hot surface
    • 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
    • A23L19/10—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
    • 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
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added

Definitions

  • the present invention relates to free flowing vegetable powders that may suitably be applied in fabricated savory snacks, notably snacks that are produced by baking or frying a farinaceous dough composition.
  • the vegetable powders of the present invention offer the advantage that they are storage stable, easy to handle and in that are instantly hydratable. Furthermore, the present vegetable powders can advantageously be applied in fabricated savory snacks to simultaneously deliver nutritional benefits, natural color and mild taste.
  • the vegetable powders of the present invention are designed to be used as a major ingredient in fabricated snack products in order to a deliver high level of vegetable in a the final product, e.g. at least 1/3 serving of vegetables per ounce serving of snack product.
  • the present invention also provides a method for producing the free flowing vegetable powder of the present invention.
  • Fabricated savory snack items include a wide variety of food products including chips, puffed dough articles and crackers. Processed snack foods are generally provided to the consumer in a ready-to-eat form. Food snacks are generally eaten separately from regular meals or used to supplement a meal.
  • Snacks such as potato crisps, corn chips and tortilla chips are particularly popular consumer snack products.
  • starch-based materials such as potato flakes are commonly reconstituted to form a dough sheet and then pieces are fabricated therefrom. These fabricated pieces are then immersed in a frying fat or oil or baked in an oven or an extruder.
  • US 5,264,2308 describes a method for manufacturing a snack food comprising the steps of preparing the paste of a ground or pulverized natural ingredient selected from the group consisting of vegetables, fruits, beans and seaweeds, and then drying the paste to give a snack food having a moisture content ranging from 1 to 6% by weight and a bulk density ranging from 0.3 to 0.8 g/ml.
  • the examples of the US patent describe the manufacture of snack products containing appreciable levels of a single vegetable, e.g. spinach, onion or carrot.
  • non-potato food pieces which include, but are not limited to, parsley; chives, garlic or garlic skins; white, red, green, or yellow onions or onion skins; tomatoes or tomato skins; carrots; dill; broccoli; red or green peppers or pepper skins; or mixtures thereof.
  • non- potato food pieces may be of any shape, but that it is preferable that the pieces have the dimensions of between 0.002-0.500 inch (0.005-1.27 cm). According to the US patent adding these ingredients can improve the taste, appearance and texture of the snack chips. They can also aid in the escape of steam from the dry portions of the snack chips during cooking, thereby preventing puffing and promoting a crunchy texture.
  • snack products that outperform the existing snack products in terms of nutritional profile and that in terms of taste, appearance and texture are at least as good as existing snacks.
  • snack products that do not contain artificial coloring and/or artificial flavoring.
  • the present inventors have found that the aforementioned objectives may be met by incorporating into fabricated savory snack products a substantial amount of a free flowing vegetable powder that has been compounded to deliver nutritionally beneficial vegetable components, such as dietary fiber, carotenoids, anthocyans, flavonoids, vitamins and minerals; natural color; mild pleasant taste and a large serving of vegetables.
  • nutritionally beneficial vegetable components such as dietary fiber, carotenoids, anthocyans, flavonoids, vitamins and minerals; natural color; mild pleasant taste and a large serving of vegetables.
  • a vegetable powder that comprises an intimate mixture of at least three different dehydrated vegetables, said at least three vegetables including:
  • the onion component provides nutritionally beneficial components (e.g. dietary fiber, quercetin, vitamin C, vitamin B6, chromium, manganese and organosulfur compounds that have been linked to lowering of blood pressure and cholesterol levels). Furthermore, because the color of onion is a shade of white, onion can be used in the vegetable powder to control color intensity. Also the moderately colored and intensely colored vegetable component provide nutritionally beneficial components as well as natural color.
  • nutritionally beneficial components e.g. dietary fiber, quercetin, vitamin C, vitamin B6, chromium, manganese and organosulfur compounds that have been linked to lowering of blood pressure and cholesterol levels.
  • the color of onion is a shade of white, onion can be used in the vegetable powder to control color intensity.
  • the moderately colored and intensely colored vegetable component provide nutritionally beneficial components as well as natural color.
  • the specific combination of vegetables employed in accordance with the present invention enables the preparation of vegetable powders having a variety of color hues such as yellow, orange, red, pink, green and purple.
  • the relative amounts in which the three mentioned vegetable components are contained in the present vegetable powder have been carefully selected to deliver an optimum combination of nutritional benefit, vegetable serving size, color and taste.
  • the vegetable powder of the present invention was optimized to achieve a relatively bland taste.
  • the present vegetable powder can suitably be used in a wide variety of fabricated savory snacks.
  • the nutritional value of commercially available fabricated savory snacks is largely determined by the potato, cereal and rice solids contained therein.
  • Potato and cereal solids e.g. potato flakes, wheat flour, oat flour and starch, as well as rice solids typically represent a major part of the solids contained in fabricated savory snacks.
  • the vegetable powder of the present invention can advantageously be used to replace at least a part of the aforementioned ingredients. From a nutritional perspective (partial) substitution of potato or cereal solids with the present vegetable powder enhances nutritional value as the vegetables employed in the present vegetable powder contain significant levels of a variety of nutritionally beneficial components that are scarce in potato and cereals. Examples of such nutritionally beneficial ingredients that can be provided by the present vegetable powder include dietary fiber, carotenoids (e.g.
  • flavonoids e.g. quercetin
  • vitamins e.g. folate, vitamins A, B, C and D
  • minerals e.g. iron, calcium, manganese, molybdenum, copper, potassium, phosphorus
  • the present vegetable powder offers the additional advantage that it can be applied in snack products to deliver a large serving size of vegetables without adversely affecting product features such as texture, taste or appearance.
  • the combination of vegetables employed in accordance with the present invention can suitably be used to deliver relatively high serving sizes of vegetable in the final snack product because a substantial fraction of the vegetable solids in the present vegetable powder consists of vegetables that naturally, i.e. in non-dehydrated form, contain low levels of solids.
  • the vegetable powder can be employed in fabricated snacks without imparting a pronounced, recognizable vegetable flavor note.
  • the present vegetable powder can advantageously be used in e.g. fabricated potato chips to enhance nutritional value and to impart natural color without adversely affecting the typical desirable taste aspects of the potato component.
  • one aspect of the present invention relates to a free flowing vegetable powder comprising an intimate mixture of at least three different dehydrated vegetables that together represent at least 60 wt.% of the vegetable dry matter contained in the powder, said at least three vegetables including:
  • vegetables can include leaves (e.g. spinach), stems (e.g. asparagus), roots (e.g. carrots), flowers (e.g. broccoli), bulbs (e.g. onion), seeds (e.g. peas and beans) and botanical fruits (e.g. Cucurbita).
  • intimate mixture refers to a mixture of solid particles in which particles of different composition are randomly distributed throughout the mixture.
  • the free flowing vegetable powder of the present invention has a uniform color distribution, meaning that with the naked eye the powder is perceived as being composed of particles having the same color.
  • a vegetable powder having a uniform color distribution may suitably be produced by preparing an aqueous suspension of the three vegetable components and drying the suspension to obtain the present vegetable powder.
  • the at least three vegetables contained in the vegetable powder have been co-dried.
  • co-dried blends offer the advantage that the particles are more uniform (especially in terms of color), that the taste contribution of the onion component is less pronounced and/or that the powder is less sensitive to particle sorting during shipping and handling.
  • the powders obtained by the co-drying route comprise particles that contain substantial levels of water-soluble solids originating from each of the three vegetable starting materials.
  • the present vegetable powder typically contains at least 50 wt.%, preferably at least 75 wt.% of particles that are characterized in that each particle contains water soluble solids originating from each of the at least three vegetables, and each these at least three vegetables representing at least 1 wt.%, preferably at least 3 wt.% of the water soluble solids contained within said particles.
  • the vegetable powder of the present invention can suitably be used to deliver a large serving size of vegetables in fabricated snack products.
  • the vegetable powder In order to achieve this it is desirable for the vegetable powder to have a high serving size to (dry) weight ratio. Accordingly, in accordance with a particularly advantageous embodiment, 10 grams of the present free flowing vegetable powder represent a (fresh) vegetable serving of at least 50 grams. Even more preferably, 10 grams of the vegetable powder represent a vegetable serving of at least 80 grams and most preferably of at least 100 grams.
  • the free flowing powder of the present invention preferably has a moisture content of less than 7 wt.%, most preferably of less than 5 wt.%. In particular if the moisture content is below 5 wt.%, the powder can be stored for more than 12 months under ambient conditions (20 0 C).
  • An important benefit of the present invention resides in the fact that the present free flowing vegetable powder can easily be produced in a form that is instantly hydratable.
  • instantly hydratable means that within 10 seconds the vegetable powder can be fully dispersed in an adequate amount of water of 8O 0 C by simple stirring.
  • the present powder contains not more than a limited amount of particles that are clearly distinguishable by the naked eye as such large particles may adversely affect the appearance or texture of the snack product in which they are used. Accordingly, in a preferred embodiment, less than 5 wt.%, more preferably less than 3 wt.% of the particles contained in the present free flowing vegetable powder have a particle size in excess of 800 microns.
  • the present free flowing powder offers the advantage that it can be used as natural coloring agent.
  • the color of the vegetable powder may be yellow, orange, red, pink, green or purple. Most preferably, the vegetable powder is yellow, orange or red.
  • the onion component may be present in the present vegetable powder in a concentration of up to 60% by weight of vegetable dry matter. At high concentrations, onion powder component may impart typical onion-type flavour notes. For certain applications this may be less desirable. Hence, according to a preferred embodiment, the present vegetable powder contains less than 40%, more preferably less than 30% of onion by weight of vegetable dry matter.
  • the color of the present vegetable powder is derived from colorants that naturally occur in vegetables such as carotenoids, anthocyans and chlorophyll.
  • the intensely colored vegetable in the present vegetable powder impart an intense color shade such as orange, red, green or purple.
  • examples of vegetables that can be used to impart a red, pink or orange hue include tomato, red bell pepper, red beet, radicchiio, swiss chard, rhubarb, Adzuki beans, carrot and yam.
  • Green pea, green bell pepper, asparagus, spinach, Brussels sprouts and kale can suitably be employed in the vegetable powder to impart a green shade.
  • Egg plant can suitably be used to introduce a purple hue.
  • the intensely colored vegetable is seleted from the group consisting of tomato, red bell pepper, red beet, green pea, green bell pepper and combinations thereof.
  • the moderately colored vegetable is selected from the group consisting of a vegetable of the genus Cucurbita, sweet corn and combinations thereof. Most preferably, moderately colored vegetable is a vegetable belonging to the genus Cucurbita (e.g. pumpkin or squash). Cucurbita is particularly suitable for use in the present vegetable powder as it can provide a large serving of vegetable without adversely affecting color, taste and texture of the end product.
  • Cucurbita vegetables provide substantial levels of nutritionally beneficial components, notably vitamin A, vitamin C, dietary fiber, folate, potassium, manganese and ⁇ -3 polyunsaturated fatty acids.
  • Cucurbita (also sometimes referred to as Curcubita) is a genus in the gourd family
  • Cucurbitaceae It includes species grown for their fruit and edible seeds (the squashes, pumpkins and marrows, and the chilacayote), as well as some species grown only as gourds. Most preferably, Cucurbita vegetable employed in accordance with the present invention is selected from pumpkin, squash or a combination of these two vegetables.
  • the intensely colored vegetable employed in the present vegetable powder is advantageously selected from the group consisting of tomato, red bell pepper, red beet and combinations thereof. These vegetables can suitably be used to produce a red or orange colored vegetable powder containing high levels of natural anti-oxidant (e.g. carotenoid or anthocyanin). In scientific literature a large variety of health enhancing effects have been attributed to these natural anti-oxidants. Examples of other nutritionally beneficial components found in significant levels in these red vegetables include vitamins A,C and K and dietary fiber.
  • natural anti-oxidant e.g. carotenoid or anthocyanin
  • the free flowing vegetable powder of the present invention may advantageously be used to deliver high levels of natural anti-oxidants in fabricated savory snacks.
  • the present powder preferably also contains appreciable levels of carotenoid anti-oxidants, notably lycopene and/pr ⁇ -carotene. Both lycopene and ⁇ -carotene have been associated with the prevention of cancer and cardiovascular disorders.
  • the present free flowing vegetable powder can also suitably deliver substantial quantities of dietary fiber.
  • the dietary fiber content provided by the combination of onion, moderately colored vegetable and intensely colored vegetable exceeds 6% by weight of vegetable dry matter.
  • the dietary fiber content exceeds 8% by weight of vegetable dry matter.
  • Dietary fiber is the edible parts of plants or analogous carbohydrates that are resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the large intestine. Dietary fiber includes polysaccharides, oligosaccharides, lignin, and associated plant substances. There is general consensus that dietary fibers promote beneficial physiological effects including taxation, and/or blood cholesterol attenuation, and/or blood glucose attenuation.
  • the at least three vegetables include 5-40% of tomato by weight of vegetable dry matter. Tomato is advantageously incorporated in the present vegetable powder to introduce a reddish shade and to provide nutritionally relevant components (e.g. carotenoids). Furthermore, because tomato naturally contain about 95% of water, incorporation of only a small amount of tomato solids equals a relatively large serving size.
  • One embodiment of the present invention relates to a free flowing vegetable powder wherein the at least three vegetables include: • 5-20% of onion by weight of vegetable dry matter;
  • the vegetable powder according to this embodiment is an excellent source of natural anti-oxidants such as quercetin (onion), ⁇ -carotene (Cucurbita) and at least one of lycopene (tomato, red bell pepper) and anthyocyanin (red beet).
  • quercetin onion
  • ⁇ -carotene Cucurbita
  • lycopene tomato, red bell pepper
  • anthyocyanin red beet
  • Another embodiment of the invention relates to a free flowing vegetable powder wherein the at least three vegetables include: • 5-25% of onion by weight of vegetable dry matter;
  • the vegetable powders according to this embodiment are orange to red colored and contain high levels of anti-oxidants in the from of quercetin, ⁇ -carotene and at lest one of lycopene and anthocyanin.
  • the free flowing vegetable powder of the present invention may suitably contain additional food grade ingredients, such as sugars, hydrocolloids, oil, etc.
  • the at least three vegetables together represent at least 60 wt.%, more preferably at least 75% of the dry matter contained in the free flowing powder.
  • the bulk density of the present free flowing vegetable powder is typically within the range of 0.2-0.7 g/cm 3 .
  • said bulk density is within the range of 0.25-0.5 g/cm 3 .
  • the present vegetable powder is especially suited for use in fabricated savory snacks that are produced by baking or frying a farinaceous dough composition.
  • the present vegetable powder is advantageously distributed throughout the dough composition before baking or frying.
  • the present vegetable powder might, in principle, also be applied as a seasoning mix on the outside of the dough composition or on the outside of the baked or fried snack, this is not the intended use of the vegetable powder.
  • the present powder preferably does not contain substantial levels of salt.
  • sodium represents less than 1%, preferably less than 0.1% by weight of dry matter.
  • Another aspect of the present invention relates to a process of manufacturing a free flowing vegetable powder as defined herein before, said process comprising the steps of:
  • the individual vegetable components may be introduced into the aqueous blend in the form of fresh vegetables, vegetable puree, vegetable paste or vegetable powder.
  • onion is added in the form of a powder, notably a powder having a moisture content of less than 10 wt.%, especially of less than 5 wt.%.
  • the drying of the homogeneous mixture includes drum drying.
  • Drum drying offers the advantage that it produces a relatively bland tasting dry powder as the drying conditions are sufficiently mild to minimize heat-induced flavor generating reactions, such as Maillard reactions and oxidation reactions.
  • the vegetable powder was prepared by first producing a smooth vegetable puree as follows:
  • Nip distance between the drums
  • 2 rpm drum rotation speed range - 1.25 to 4 rpm
  • the processing parameters may be adjusted within the indicated ranges as needed to maintain finished product moisture, color and flavor within acceptable limits.
  • the powder so obtained had a yellow/orange color and a moisture content of 3 wt.%.
  • the powder had a bulk density of about 0.35 g/cm 3 , was free flowing and instantly hydratable. Furthermore, after packaging in a heat sealed liner with oxygen and moisture barrier properties, the powder had excellent (>12 months) storage stability under ambient conditions.
  • the nutritional profile of the vegetable powder is summarized in the following table:
  • a green vegetable powder that is suitable for use in fabricated savory snacks was produced by combining the vegetables listed in the following table in the indicated amounts:
  • the vegetable powder was prepared by first producing a smooth vegetable puree as follows:
  • Nip distance between the drums - approx. 0.02 inches (range 0.010 to 0.035 inches)
  • the processing parameters may be adjusted within the indicated ranges as needed to maintain finished product moisture, color and flavor within acceptable limits.
  • the vegetable powder so obtained contained a variety of nutritionally beneficial components, had a moisture content of 3 wt.%, was free flowing and instantly hydratable.
  • the powder had a bland taste and 100 g of the green powder represented 1291 g of fresh vegetables. After packaging in a heat sealed liner with oxygen and moisture barrier properties, the powder can be stored for more than 12 months under ambient conditions without any problems.
  • the nutritional profile of the vegetable powder is summarised in the following table:
  • a vegetable powder that can suitably be used in fabricated savory snacks to deliver nutritionally beneficial components and to impart an orange color was produced by combining the vegetables listed in the following table in the indicated amounts:
  • the vegetable powder was prepared by first producing a smooth vegetable puree as follows: • To an agitated steam jacketed kettle, while agitating, 221 kg (488 lbs) of pumpkin puree were added and heated to 85 0 C (185 0 F), following which the steam was turned off;
  • Nip distance between the drums - approx. 0.02 inches (range 0.010 to 0.035 inches)
  • the processing parameters may be adjusted within the indicated ranges as needed to maintain finished product moisture, color and flavor within acceptable limits.
  • the vegetable powder so obtained contained a variety of nutritionally beneficial components, had a moisture content of 3 wt.%, was free flowing and instantly hydratable.
  • the powder had a bland taste and 100 g of the green powder represented 1257 g of fresh vegetables. After packaging in a heat sealed liner with oxygen and moisture barrier properties, the powder can be stored for more than 12 months under ambient conditions without any problems.
  • the nutritional profile of the vegetable powder is summarized in the following table:
  • a red vegetable powder that is suitable for use in fabricated savory snacks was produced by combining the vegetables listed in the following table in the indicated amounts:
  • the vegetable powder was prepared by first producing a smooth vegetable puree as follows:
  • the processing parameters may be adjusted within the indicated ranges as needed to maintain finished product moisture, color and flavor within acceptable limits.
  • the vegetable powder so obtained contained a variety of nutritionally beneficial components, had a moisture content of 3 wt.%, was free flowing and instantly hydratable.
  • the powder had a bland taste and 100 g of the green powder represented 1362 g of fresh vegetables. After packaging in a heat sealed liner with oxygen and moisture barrier properties, the powder can be stored for more than 12 months under ambient conditions without any problems.
  • the nutritional profile of the vegetable powder is summarized in the following table:
  • the vegetable powder was prepared by first producing a smooth vegetable puree as follows:
  • Nip distance between the drums - approx. 0.02 inches (range 0.010 to 0.035 inches)
  • the processing parameters may be adjusted within the indicated ranges as needed to maintain finished product moisture, color and flavor within acceptable limits.
  • the powder so obtained had a red color and a moisture content of 3 wt.%.
  • the powder had a bulk density of about 0.35 g/cm 3 , was free flowing and instantly hydratable.
  • the powder after packaging in a heat sealed liner with oxygen and moisture barrier properties, the powder had excellent (>12 months) storage stability under ambient conditions.
  • the nutritional profile of the vegetable powder is summarized in the following table:

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Abstract

Un aspect de l'invention porte sur une poudre végétale à écoulement fluide comprenant un mélange intime d'au moins trois légumes déshydratés différents, dont en % en poids de la matière sèche: 5-60 % d'oignon; 0-90 % de légumes modérément colorés choisis parmi des légumes du genre Cucurbitacé, des légumes du genre oléracée, le maïs sucré, la patate douce,le haricot vert, l'édamame, le céleri et leur combinaisons; et 5-95 % de légumes intensément coloré choisi parmi: la tomate, le poivre rouge, la betterave rouge, le radicchio, des bettes suisses, la rhubarbe, des poivres, l'igname, les haricots adzuki, la carotte, le pois vert, le poivron vert, l'asperge, l'épinard, les choux de Bruxelles, le chou frisé, l'aubergine et leurs combinaisons. Ladite poudre s'utilisera avantageusement dans fabrication de gourmandises à bénéfice nutritionnel, présentant une grande variété de légumes, de couleurs et de saveurs.
PCT/IB2008/000234 2007-01-31 2008-01-30 Poudre végétale à écoulement fluide et son procédé de fabrication Ceased WO2008093231A2 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
AU2008211617A AU2008211617B2 (en) 2007-01-31 2008-01-30 Free flowing vegetable powder and method for its manufacture
EP08702355A EP2107874A2 (fr) 2007-01-31 2008-01-30 Poudre végétale à écoulement fluide et son procédé de fabrication

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
EP07101496 2007-01-31
US11/700,009 US8673381B2 (en) 2007-01-31 2007-01-31 Free flowing vegetable powder and method for its manufacture
US11/700,009 2007-01-31
EP07101496.3 2007-01-31

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Publication Number Publication Date
WO2008093231A2 true WO2008093231A2 (fr) 2008-08-07
WO2008093231A3 WO2008093231A3 (fr) 2008-09-25

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PCT/IB2008/050329 Ceased WO2008110945A2 (fr) 2007-01-31 2008-01-30 Poudre végétale à écoulement libre et procédé pour sa fabrication
PCT/IB2008/000234 Ceased WO2008093231A2 (fr) 2007-01-31 2008-01-30 Poudre végétale à écoulement fluide et son procédé de fabrication

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AU (1) AU2008211617B2 (fr)
WO (2) WO2008110945A2 (fr)

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DE202015003699U1 (de) 2015-05-21 2015-07-06 Holger Brosig Mischung aus getrocknetem Gemüse und getrockneten Kräutern in Pulverform
DE202016003133U1 (de) 2015-05-21 2016-07-18 VeggiePur GmbH Mischung aus getrocknetem Gemüse und getrockneten Kräutern
EP3124079A1 (fr) * 2015-07-28 2017-02-01 Laboratoires M & L Utilisation cosmétique d'une purée végétale
WO2019008088A1 (fr) * 2017-07-07 2019-01-10 Frito-Lay Trading Company Gmbh Fabrication de produit de grignotage
US20210204573A1 (en) * 2019-06-20 2021-07-08 Mizkan Holdings Co., Ltd. Food/drink containing sucrose-containing plants
EP4413869A1 (fr) * 2023-02-09 2024-08-14 Baranovski, Oleg Procédé de fabrication de chips comestibles de pommes de terre

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CN102948693B (zh) * 2011-08-22 2014-03-12 安阳市易祥食品有限公司 一种冬葱脱水葱圈成型方法
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
CN102754790B (zh) * 2012-06-25 2013-11-06 芜湖市祥荣食品有限公司 杏仁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

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DE202015003700U1 (de) 2015-05-21 2015-07-06 Holger Brosig Mischung aus getrocknetem Gemüse und getrockneten Kräutern in Stückchenform
DE202015003699U1 (de) 2015-05-21 2015-07-06 Holger Brosig Mischung aus getrocknetem Gemüse und getrockneten Kräutern in Pulverform
DE202016003133U1 (de) 2015-05-21 2016-07-18 VeggiePur GmbH Mischung aus getrocknetem Gemüse und getrockneten Kräutern
EP3124079A1 (fr) * 2015-07-28 2017-02-01 Laboratoires M & L Utilisation cosmétique d'une purée végétale
WO2019008088A1 (fr) * 2017-07-07 2019-01-10 Frito-Lay Trading Company Gmbh Fabrication de produit de grignotage
US20210204573A1 (en) * 2019-06-20 2021-07-08 Mizkan Holdings Co., Ltd. Food/drink containing sucrose-containing plants
US12285032B2 (en) * 2019-06-20 2025-04-29 Mizkan Holdings Co., Ltd. Food/drink containing sucrose-containing plants
EP4413869A1 (fr) * 2023-02-09 2024-08-14 Baranovski, Oleg Procédé de fabrication de chips comestibles de pommes de terre

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AU2008211617B2 (en) 2014-04-24
EP2107874A2 (fr) 2009-10-14

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