LOW CARBOHYDRATE FLOURS FOR THE FOOD INDUSTRY AND USE THEREOF IN SEMI-FINISHED AND FINAL FOOD PRODUCTS
    1.
    发明申请
    LOW CARBOHYDRATE FLOURS FOR THE FOOD INDUSTRY AND USE THEREOF IN SEMI-FINISHED AND FINAL FOOD PRODUCTS 审中-公开
    食品工业的低碳水化合物及其在半成品和最终食品中的应用

    公开(公告)号:WO2012076911A2

    公开(公告)日:2012-06-14

    申请号:PCT/HU2011/000121

    申请日:2011-12-07

    Abstract: The invention relates to a low carbohydrate food flour, which contains the combination of components isolated from food raw materials in such a way, that calculated to the total weight of the product it contains 3-10% structure-building substance, i.e. hygroscopic, indigestible substances of plant origin, containing long chain molecules, 15-45% protein, as gluten, pea protein, whey concentrate, filler, i.e. 5-35% soluble plant fibre, such as artichoke flour, polydextroses, dextrines and 10-45% insoluble plant fibres, and 3-7% structure-modifying substance, i.e. emulsifier, enzymes and optionally volume increasing agent, optionally with the usual food additives, with the limitation, that it is free of wheat and/or rye flour, and its characteristic grain size is below 200 micron.

    Abstract translation: 本发明涉及一种低碳水化合物食品面粉,其含有以食物原料分离的组分的组合,其计算为含有3-10%结构构造物质的产品的总重量,即吸湿性,难消化性 植物来源的物质,含有长链分子,15-45%蛋白质,如麸质,豌豆蛋白,乳清浓缩物,填料,即5-35%可溶性植物纤维,如朝鲜蓟粉,聚糊精,糊精和10-45%不溶性 植物纤维和3-7%的结构修饰物质,即乳化剂,酶和任选的体积增加剂,任选地与通常的食品添加剂,限制在于它不含麦和/或黑麦粉,其特征性颗粒 尺寸低于200微米。

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