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1. WO2003000071 - PROCESS AND APPARATUS FOR PRODUCING FIBER PRODUCT WITH HIGH WATER-BINDING CAPACITY AND FOOD PRODUCT MADE THEREFROM

Publication Number WO/2003/000071
Publication Date 03.01.2003
International Application No. PCT/US2002/019280
International Filing Date 17.06.2002
Chapter 2 Demand Filed 21.01.2003
IPC
A21D 2/36 2006.1
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
36Vegetable material
A23G 3/34 2006.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
3Sweetmeats; Confectionery; Marzipan; Coated or filled products
34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
A23L 1/212 2006.1
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
A23L 1/308 2006.1
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
29Modifying nutritive qualities of foods; Dietetic products
307Reducing nutritive value; Dietetic products with reduced nutritive value
308Addition of substantially indigestible substances, e.g. dietary fibres
CPC
A21D 2/36
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
36Vegetable material
A23G 2200/14
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
2200containing organic compounds, e.g. synthetic flavouring agents
14containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
A23G 3/346
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
3Sweetmeats; Confectionery; Marzipan; Coated or filled products
34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
346Finished or semi-finished products in the form of powders, paste or liquids
A23L 19/01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, 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
01Instant products; Powders; Flakes; Granules
A23L 33/22
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, 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
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
20Reducing nutritive value; Dietetic products with reduced nutritive value
21Addition of substantially indigestible substances, e.g. dietary fibres
22Comminuted fibrous parts of plants, e.g. bagasse or pulp
Applicants
  • WM. BOLTHOUSE FARMS, INC. [US]/[US] (AllExceptUS)
  • RONEY, David, L. [US]/[US] (UsOnly)
  • LANG, Cristina, E. [US]/[US] (UsOnly)
Inventors
  • RONEY, David, L.
  • LANG, Cristina, E.
Agents
  • CHICKERING, Robert, B.
Priority Data
09/888,21122.06.2001US
Publication Language English (en)
Filing Language English (EN)
Designated States
Title
(EN) PROCESS AND APPARATUS FOR PRODUCING FIBER PRODUCT WITH HIGH WATER-BINDING CAPACITY AND FOOD PRODUCT MADE THEREFROM
(FR) PROCEDE ET APPAREIL PERMETTANT D'OBTENIR UN PRODUIT FIBREUX A CAPACITE DE LIAISON A L'EAU ELEVEE ET PRODUIT ALIMENTAIRE OBTENU
Abstract
(EN) A dietary fiber product having a water absorption capacity of 8 to 15 times its weight and process for producing the same. The process includes the steps of selecting carrot material as the source for the fiber product (21), leaching a puree of the carrot material with an aqueous solution to remove the sugars from the carrot material (26), sizing the particles in the carrot material (34), bleaching the sized carrot material (41), reducing the moisture content of the bleached carrot material (46), flash drying the carrot material (43) and milling the dried carrot material to produce the dietary fiber product (49). A product produced by the process and apparatus for performing the process are disclosed, as are food products made from the carrot-based dietary fiber.
(FR) L'invention concerne un produit à fibres alimentaires présentant une capacité d'absorption d'eau de 8 à 15 fois son poids, et un procédé de production dudit produit. Ledit procédé consiste à sélectionner une carotte en tant que source d'obtention du produit fibreux (21), à procéder au lavage d'une purée faite à base de carotte avec une solution aqueuse afin d'éliminer les sucres de la carotte (26), à calibrer les particules de la carotte (34), à décolorer la carotte calibrée (41), à réduire la teneur en humidité de la carotte décolorée (46), à sécher la carotte (43) de manière ultrarapide et à broyer la carotte séchée afin d'obtenir un produit (49) à fibres alimentaires. L'invention concerne également un produit obtenu selon ledit procédé et un appareil permettant de mettre en oeuvre ledit procédé, ainsi que des produits alimentaires obtenus à partir des fibres alimentaires à base de carotte.
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