METHOD FOR PREPARING A CARBOHYDRATE AND/OR PROTEIN PRODUCT

• US 20190320697A1
• Filed: 11/21/2017
• Published: 10/24/2019
• Est. Priority Date: 11/22/2016
• Status: Active Grant

• Current Assignee: Tun Food Innovation B.V.
• Original Assignee: Tun Food Innovation B.V.
• Inventors: DELHAYE, Jeffry Raymond Steve, PIJLS, Peter Gerardus Hubertus Marie, VAN DER HOEVEN, Reinier Ronald, VAN DER HOEVEN, Gerardus Reinier
• Granted Patent: US 11,172,697 B2
• Time in Patent Office: Days
• CPC Class Codes: A23J 3/26 using extrusion or expansion
• CPC Class Codes: A23L 13/426 Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols A23L13/422 takes precedence
• CPC Class Codes: A23L 13/43 Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
• CPC Class Codes: A23L 13/50 Poultry products, e.g. poultry sausages
• CPC Class Codes: A23L 13/52 Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
• CPC Class Codes: A23L 13/60 Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
• CPC Class Codes: A23L 17/40 Shell-fish
• CPC Class Codes: A23L 17/70 Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products A23L17/65, A23L17/10, A23L17/20, A23L17/40, A23L17/50 take precedence
• CPC Class Codes: A23L 19/09 Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks A23L19/01, A23L19/10, A23L27/63 and A23L21/00 take precedence
• CPC Class Codes: A23L 19/12 of potatoes
• CPC Class Codes: A23L 19/13 Mashed potato products
• CPC Class Codes: A23L 19/19 from powdered or mashed potato products A23L19/135 takes precedence
• CPC Class Codes: A23L 29/206 of vegetable origin
• CPC Class Codes: A23L 29/231 Pectin; Derivatives thereof
• CPC Class Codes: A23L 3/01 using microwaves or dielectric heating
• CPC Class Codes: A23L 35/10 Emulsified foodstuffs
• CPC Class Codes: A23L 5/15 using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
• CPC Class Codes: A23L 5/34 using microwaves
• CPC Class Codes: A23L 7/117 Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor cereal granules or flakes to be cooked and eaten hot A23L7/143; cereal germ products A23L7/152
• CPC Class Codes: A23L 7/161 Puffed cereals, e.g. popcorn or puffed rice
• CPC Class Codes: A23P 30/38 : by heating combined with pressure release or vacuum treatment A23P30/32
• CPC Class Codes: A23V 2002/00 : Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention relates to method and a device for preparing a carbohydrate and/or protein product by subjecting a carbohydrate and/or protein to a heat treatment after a few ingredients have been added.

Claims

1. A method for preparing a carbohydrate and/or protein product, wherein the method comprises the following steps:

a) grinding and/or mixing a quantity of carbohydrate and/or protein comprising one or more types of carbohydrates and/or proteins;

b) adding oil and/or margarine and an emulsifier to the carbohydrate and/or protein;

c) mixing the mixture of carbohydrate and/or protein, emulsifier, oil and/or margarine into a substantially homogeneous paste;

d) adding water to the paste obtained in step c) in such a way that the paste, after adding the water, comprises a water-in-oil emulsion;

e) heating the paste comprising the water-in-oil emulsion by means of microwaves, with the paste being divided into portions.

2. The method according to claim 1, wherein the method further comprises:

f) finish baking the paste in a conventional oven, which paste was heated in portions and comprises the water-in-oil emulsion.

3. The method according to claim 1, wherein the carbohydrate and/or protein can comprise any edible, soft tissue of both vertebrates and invertebrates and/or edible vegetable material.

4. The method according to claim 1, comprising edible vegetable material, wherein the vegetable material is boiled.

5. The method according to claim 1, wherein potato is used as a source of carbohydrate.

6. The method according to claim 1, wherein the homogeneous paste of step c) consists of at least 50 wt % of potato.

7. The method according to claim 1, wherein each portion of the paste comprising the water-in-oil emulsion that is heated by means of microwaves, has dimensions of at least 1 mm and at the most 300 mm and wherein each portion has a mass selected from the range of 1-300 grams.

8. The method according to claim 1, wherein each portion of the paste comprising the water-in-oil emulsion that is heated by means of microwaves, has dimensions of at least 1 mm and at the most 40 mm, wherein each portion has a volume selected from the range of 1 mm³-50 cm³, and wherein heating the portions of the paste comprising the water-in-oil emulsion takes place in a microwave oven.

9. The method according to claim 1, wherein the carbohydrate and/or protein is made low-fat.

10. The method according to claim 1, wherein the emulsifier has a HLB value of at the most 10.

11. The method according to claim 1, wherein the emulsifier has a HLB value of at the most 8.

12. The method according to claim 1, wherein, during heating by means of microwaves, the portions of paste comprising the water-in-oil emulsion are placed on a basis comprising non-stick properties.

13. The method according to claim 1, wherein the paste comprising the water-in-oil emulsion comprises 20-40 ml of water and 5-20 ml of oil or fat to each 100 grams of carbohydrate and/or protein.

14. A carbohydrate and/or protein product obtainable using the method according to claim 1.

15. The carbohydrate and/or protein product according to claim 14, wherein the product is puffed during the preparation.

16. The carbohydrate and/or protein product according to claim 14, wherein the product is airy and crispy.

17. The carbohydrate and/or protein product according to claim 14, wherein baking the product is finished off.

18. The carbohydrate and/or protein product according to claim 14, wherein a moisture content of the product is selected from the range of 1-9 wt %.

19. The carbohydrate and/or protein product according to claim 14, wherein the product comprises a crispy shelf life of at least two years.

20. The carbohydrate and/or protein product according to claim 14, wherein the product comprises one or more of the components selected from the group of meat, fish, dairy, vegetables, nuts and fruit.

21. A device for the preparation of a carbohydrate and/or protein product, wherein the device is configured for sequentially carrying out the following steps:

a) grinding and/or mixing a quantity of carbohydrate and/or protein comprising one or more types of carbohydrates and/or proteins;

b) adding oil and/or margarine and an emulsifier to the carbohydrate and/or protein;

c) mixing the mixture of carbohydrate and/or protein, emulsifier, oil and/or margarine into a substantially homogeneous paste;

d) adding water to the paste obtained in step c) in such a way that the paste, after adding the water, comprises a water-in-oil emulsion;

e) heating the paste comprising the water-in-oil emulsion by means of microwaves, with the paste being divided into portions.

22. The device according to claim 21, comprising a continuous microwave oven.