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1. WO2000038539 - FOOD PRODUCT CONTAINING AMYLOPECTIN AND METHOD FOR PRODUCING SAME

Publication Number WO/2000/038539
Publication Date 06.07.2000
International Application No. PCT/AT1999/000287
International Filing Date 23.11.1999
Chapter 2 Demand Filed 05.07.2000
IPC
A23L 1/217 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
212Preparation of fruits or vegetables
214of tuberous or like starch containing root crops
216of potatoes
217Roasted or fried products, e.g. snacks or chips
CPC
A23L 19/18
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
19Products from fruits or vegetables; Preparation or treatment thereof
10of tuberous or like starch containing root crops
12of potatoes
18Roasted or fried products, e.g. snacks or chips
A23L 19/19
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
19Products from fruits or vegetables; Preparation or treatment thereof
10of tuberous or like starch containing root crops
12of potatoes
18Roasted or fried products, e.g. snacks or chips
19from powdered or mashed potato products
Applicants
  • SÜDZUCKER AKTIENGESELLSCHAFT MANNHEIM/OCHSENFURT [DE/DE]; Maximilianstrasse 10 D-68165 Mannheim, DE (AllExceptUS)
  • MIKLA, Ondrej [AT/AT]; AT (UsOnly)
  • GRÜLL, Dietmar [AT/AT]; AT (UsOnly)
Inventors
  • MIKLA, Ondrej; AT
  • GRÜLL, Dietmar; AT
Agents
  • PAWLOY, Peter ; SONN, PAWLOY, WEINZINGER & KÖHLER-PAVLIK Riemergasse 14 A-1010 Wien, AT
Priority Data
A 1550/9909.09.1999AT
A 2168/9828.12.1998AT
Publication Language German (DE)
Filing Language German (DE)
Designated States
Title
(DE) NAHRUNGSMITTELPRODUKT, ENTHALTEND AMYLOPEKTIN UND VERFAHREN ZU DESSEN HERSTELLUNG
(EN) FOOD PRODUCT CONTAINING AMYLOPECTIN AND METHOD FOR PRODUCING SAME
(FR) PRODUIT ALIMENTAIRE CONTENANT DE L'AMYLOPECTINE ET SON PROCEDE DE PRODUCTION
Abstract
(DE)
Ein neues Nahrungsmittelprodukt auf der Basis von bzw. mit einem Gehalt an Kartoffeln, welches durch Fritieren, Braten bzw. Backen unter Zusatz von Fett und/oder Fettersatz fertiggestellt ist, ist dadurch gekennzeichnet, daß die enthaltene Kartoffelstärke mindestens teilweise aus einer Kartoffelstärke mit einem Gehalt von mindestens 95 %, vorzugsweise mindestens 98 %, Amylopektin besteht. Derartige Nahrungsmittel zeichnen sich durch einen im Vergleich zu üblichen Produkten dieser Art um bis zu 30 % verminderten Gehalt an Fett und/oder Fettersatz aus.
(EN)
The invention relates to a new food product on a basis of, or containing, potatoes which is prepared by deep-frying, frying or baking using fat and/or fat substitutes. Said product is characterized in that the potato starch contained therein consists at least partly of a potato starch containing at least 95 %, and preferably at least 98 %, amylopectin. This type of food product is characterized in that it contains up to 30 % less fat and/or fat substitute than usual products of this kind.
(FR)
L'invention concerne un nouveau produit alimentaire à base de pommes de terre, ou bien contenant des pommes de terre, dont la préparation finale se fait par friture, rôtissage normal ou rôtissage avec addition de graisse et/ou d'un succédané de graisse. Ce produit alimentaire se caractérise en ce que l'amidon de pomme de terre qu'il contient est constitué, au moins partiellement, d'un amidon de pomme de terre ayant une teneur d'au moins 95 %, de préférence d'au moins 98 %, en amylopectine. De tels aliments se caractérisent, si on les compare avec des produits habituels de ce genre, par une réduction pouvant aller jusqu'à 30 % de la teneur en graisse et/ou en succédané de graisse.
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