EMULSION WITH LUPINE PROTEIN

The present invention relates to an emulsion which contains at least lupine protein and vegetable fat emulsified in water, and to a method for producing said emulsion. The emulsion is characterized in that the lupine protein has a mass fraction of < 3 % in the emulsion. The rheological properties, color, and smell and taste of the emulsion are comparable to those of cow milk and can be processed to various neutral substitute dairy products.

EMULSION WITH LUPINE PROTEIN

The present invention relates to an emulsion which contains at least lupine protein and vegetable fat emulsified in water, and to a method for producing said emulsion. The emulsion is characterized in that the lupine protein has a mass fraction of < 3 % in the emulsion. The rheological properties, color, and smell and taste of the emulsion are comparable to those of cow milk and can be processed to various neutral substitute dairy products.

DRY PRODUCT CONSISTING OF FRUIT AND/OR VEGETABLES AND A METHOD FOR PRODUCING SAME

The dried products of the present invention provide snacks (so-called crispy smoothies) having a particularly high proportion of fruit, which, owing to their production at low temperatures with extensive exclusion of oxygen, are distinguished by a high level of preservation of oxidation- and temperature-sensitive, but valuable, fruit constituents and which have an intense flavor and also a homogeneous appearance which is attractive in terms of color. 110 Providing constituents of at least one fruit variety Comminuting the constituents of the 120- at least one fruit variety to form a moist mass Optional: Admixing a further 130- fruit, vegetable, herb or spice material 140- Predrying the moist mass Optional: Foaming up the 150- predried mass using an inert gas 160 Optional: Heating the predried mass 170 Microwave drying under reduced pressure conditions 180- Optional: Postdrying under reduced pressure conditions Figure 1 ...

DRIED PRODUCTS MADE FROM FRUIT AND/OR VEGETABLES AND PRODUCTION METHODS

The dry products of the present invention provide snacks (so-called crunchy smoothies) with particularly high levels of fruit, which are characterised, thanks to their production at low temperatures with substantial exclusion of oxygen, by a high level of conservation of oxidation-sensitive and temperature-sensitive, yet valuable, fruit components, and which have an intense aroma as well as a homogeneous appearance of an attractive colour.

Dry product consisting of fruit and/or vegetables and a method for producing same

The dry products of the present invention provide snacks (so-called crunchy smoothies) with particularly high levels of fruit, which are characterised, thanks to their production at low temperatures with substantial exclusion of oxygen, by a high level of conservation of oxidation-sensitive and temperature-sensitive, yet valuable, fruit components, and which have an intense aroma as well as a homogeneous appearance of an attractive colour.

Trockenprodukt aus Obst und/oder Gemüse sowie Verfahren zur Herstellung

Die vorliegende Erfindung betrifft Trockenprodukte aus Obst und/oder Gemüse, die aus getrockneten Stücken mit einem Wassergehalt von unter 7 Mass-% gebildet sind, die Bestandteile einer Obst- oder Gemüsevarietät enthalten. Die Trockenprodukte zeichnen sich dadurch aus, dass die getrockneten Stücke jeweils Bestandteile wenigstens einer weiteren Obst- oder Gemüsevarietät enthalten. Zur Herstellung werden entsprechend Obst- und/oder Gemüsebestandteile unterschiedlicher Varietäten oder Ernten zu einem feuchten oder flüssigen Gemisch vermengt und das Gemisch wird anschließend getrocknet. Die Trockenprodukte weisen eine knusprige Textur auf und ermöglichen auch ohne den Zusatz von Kristallzucker oder Lebensmittelzusatzstoffen eine hohe Konstanz in den Qualitätsparametern süß, sauer, Aroma und Farbe.

Dry product consisting of fruit and/or vegetables and a method for producing same

The dry products of the present invention provide snacks (so-called crunchy smoothies) with particularly high levels of fruit, which are characterised, thanks to their production at low temperatures with substantial exclusion of oxygen, by a high level of conservation of oxidation-sensitive and temperature-sensitive, yet valuable, fruit components, and which have an intense aroma as well as a homogeneous appearance of an attractive colour.

Dry product consisting of fruit and/or vegetables and a method for producing same

The dry products of the present invention provide snacks (so-called crunchy smoothies) with particularly high levels of fruit, which are characterised, thanks to their production at low temperatures with substantial exclusion of oxygen, by a high level of conservation of oxidation-sensitive and temperature-sensitive, yet valuable, fruit components, and which have an intense aroma as well as a homogeneous appearance of an attractive colour.

Instantmischung, insbesondere für Softeis, und Verfahren zur Herstellung

Die vorliegende Erfindung betrifft eine Instantmischung, insbesondere für Softeis, die zumindest Proteine sowie Fett- und/oder Öl beinhaltet, wobei die Proteine als Pulver oder in pulvriger Form in einer Pulvermischung vorliegen. Die Mischung zeichnet sich dadurch aus, dass das Fett und/oder Öl in flüssiger Form in das Pulver oder die Pulvermischung eingebracht ist. Die vorgeschlagene Instantmischung führt zu hochwertigen und wohlschmeckenden Softeisprodukten und lässt sich kostengünstig herstellen.

Productos secos hechos de frutas y/o vegetales así como procedimiento para su producción

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LOS PRODUCTOS SECOS DE LA PRESENTE INVENCIÓN PROPORCIONAN REFRIGERIOS (DENOMINADOS BATIDOS CRUJIENTES) QUE TIENEN UNA PROPORCIÓN PARTICULARMENTE ALTA DE FRUTA, QUE, DEBIDO A SU PRODUCCIÓN A BAJAS TEMPERATURAS CON UNA GRAN EXCLUSIÓN DE OXÍGENO, SE DISTINGUEN POR UN ALTO NIVEL DE CONSERVACIÓN DE LA OXIDACIÓN, Y COMPONENTES DE FRUTA SENSIBLES A LA TEMPERATURA, PERO VALIOSOS, Y QUE TIENEN UN SABOR INTENSO Y TAMBIÉN UNA APARIENCIA HOMOGÉNEA QUE ES ATRACTIVA EN TÉRMINOS DE COLOR.

EMULSION WITH LUPINE PROTEIN

The present invention relates to an emulsion which contains at least lupine protein and plant fat emulsified in water, and a method for the production of the emulsion. The emulsion is characterized in that the lupine protein comprises a mass fraction in the emulsion which is <3%. The proposed emulsion gives an impression regarding the rheological properties, color, smell and taste, which is comparable to such of cow milk and can be further processed into various neutral milk substitute products.

Lupine protein-containing emulsion

The present invention relates to an emulsion which contains at least lupine protein and vegetable fat emulsified in water, and to a method for producing said emulsion. The emulsion is characterized in that the lupine protein has a mass fraction of < 3 % in the emulsion. The rheological properties, color, and smell and taste of the emulsion are comparable to those of cow milk and can be processed to various neutral substitute dairy products.

Dry product consisting of fruit and/or vegetables and a method for producing same

Dry product consisting of fruit and/or vegetables and a method for producing same.

Los productos secos de la presente invención proporcionan refrigerios (denominados batidos crujientes) que tienen una proporción particularmente alta de fruta, que, debido a su producción a bajas temperaturas con una gran exclusión de oxígeno, se distinguen por un alto nivel de conservación de la oxidación, y componentes de fruta sensibles a la temperatura, pero valiosos, y que tienen un sabor intenso y también una apariencia homogénea que es atractiva en términos de color.

Dried products made from fruit and/or vegetables and production methods

The dried products of the present invention provide snacks (so-called crispy smoothies) having a particularly high proportion of fruit, which, owing to their production at low temperatures with extensive exclusion of oxygen, are distinguished by a high level of preservation of oxidation- and temperature-sensitive, but valuable, fruit constituents and which have an intense flavor and also a homogeneous appearance which is attractive in terms of color.

Lupine protein-containing emulsion

The present invention relates to an emulsion which contains at least lupine protein and vegetable fat emulsified in water, and to a method for producing said emulsion. The emulsion is characterized in that the lupine protein has a mass fraction of < 3 % in the emulsion. The rheological properties, color, and smell and taste of the emulsion are comparable to those of cow milk and can be processed to various neutral substitute dairy products.

Emulsion with lupine protein

The present invention relates to an emulsion which contains at least lupine protein and plant fat emulsified in water, and a method for the production of the emulsion. The emulsion is characterized in that the lupine protein comprises a mass fraction in the emulsion which is <3%. The proposed emulsion gives an impression regarding the rheological properties, color, smell and taste, which is comparable to such of cow milk and can be further processed into various neutral milk substitute products.

Prozess zur gewinnung von phytinsäure aus rapspresskuchen

Die Erfindung betrifft ein Verfahren zur Gewinnung von Phytinsäure aus Rapspresskuchen.

Emulsion mit lupinenprotein, deren verwendung und herstellung