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1. (WO1993016606) COMPOSITION COMESTIBLE
Note: Texte fondé sur des processus automatiques de reconnaissance optique de caractères. Seule la version PDF a une valeur juridique

CLAIMS:

*} 1. A lipomimetic comestible formulation, which comprises a lipidic ingredient intimately mixed with a finely divided cereal or pulse material having a particle size of less than 25 microns.

2. A formulation according to claim 1, wherein the finely divided material is obtained from plant testae.

3. A formulation according to claim 2, wherein said plant testae are obtained from husks of one or more of rice, oats, barley, wheat, sorghum or corn, or from the endocarp of peanuts.

4. A formulation according to any of claims 1 to 3, wherein said finely divided material comprises an oat composition.

5. A formulation according to claim 4, wherein said oat composition consists essentially of oats present as flour, oatmeal or flakes.

6. A formulation according to any of claims 1 to 5, wherein said lipidic ingredient comprises butter, margarine, cocoa butter, hardened palm kernel oil, a reduced-fat equivalent of any of the preceding, nut oil or finely ground nuts.

7. A formulation according to any of claims 1 to 6, which further comprises a potable aqueous liquid.

8. A formulation according to claim 7, wherein said aqueous liquid comprises water.

9. A formulation according to any of claims 6 to 8, wherein said aqueous liquid is present in a greater proportion than said oats.

10. A formulation according to claim 9, which comprises 2oz of oats and 12oz of the aqueous liquid.

11. A formulation according to any of claims 7 to 10, wherein said aqueous liquid is heated to a temperature approximately equal to its boiling point prior to mixing with said oats.

12. A formulation according to any of claims 7 to 11, wherein said aqueous liquid imparts a pasty consistency to the mixture.

13. A formulation according to any of claims 7 to 12, wherein said oats and said aqueous liquid are mechanically liquidised so as to produce a material with the consistency of cream prior to mixing with the lipidic ingredient.

14. A formulation according to any of claims 1 to 6, which further comprises sugar having a particle size comparable to that of icing sugar.

15. A formulation according to claim 14, which further comprises cocoa mass and/or cocoa butter.

16. A method of producing a lipomimetic comestible formulation which comprises intimately mixing a finely divided pulse or cereal material of particle size less than 25 microns with a lipidic ingredient.

17. A method according to claim 16, wherein said finely divided material is obtained from plant testae.

18. A method according to claim 17, wherein said plant testae are obtained from husks of one or more of rice, oats, barley, wheat, sorghum or corn, or from the endocarp of peanuts.

19. A method according to any of claims 16 to 18, wherein said finely divided material comprises an oat composition.

20. A method according to claim 19, wherein said oat composition consists essentially of oats present as flour, oatmeal or flakes.

21. A method according to any of claims 16 to 20 wherein said lipidic ingredient comprises butter, margarine, cocoa butter, hardened palm kernel oil, a reduced-fat equivalent of any of the preceding, nut oil or finely ground nuts.

22. A method according to any of claims 16 to 21, which further comprises mixing a potable aqueous liquid with the intimate mixture of said finely divided material and lipidic ingredient.

23. A method according to claim 22, wherein an inferior quantity of said oats is mixed with a superior quantity of said aqueous liquid.

24. A method according to claim 23, wherein 2oz of oats are mixed with 12oz of said aqueous liquid.

25. A method according to any of claims 22 to 24, wherein successive quantities of the aqueous liquid are added to the finely divided material and lipidic ingredient.

26. A method according to any of claims 22 to 25, wherein said aqueous liquid is heated to a temperature approximately equal to its boiling point prior to mixing with said oats.

27. A method according to claim 26, wherein the oat and heated liquid mixture is cooled so as to produce a gel material.

28. A method according to any of claims 22 to 27, wherein sufficient quantity of said aqueous liquid is added to said intimate mixture so as to impart a pasty consistency to the mixture.

29. A method according to any of claims 22 to 28, wherein said oats and said aqueous liquid are mechanically liquidised so as to produce a material with the consistency of cream prior to mixing with the lipidic ingredient.