Title:
LOW CARBOHYDRATE FLOURS FOR THE FOOD INDUSTRY AND USE THEREOF IN SEMI-FINISHED AND FINAL FOOD PRODUCTS
Document Type and Number:
WIPO Patent Application WO/2012/076911
Kind Code:
A4
Abstract:
The invention relates to a low carbohydrate food flour, which contains the combination of components isolated from food raw materials in such a way, that calculated to the total weight of the product it contains 3-10% structure-building substance, i.e. hygroscopic, indigestible substances of plant origin, containing long chain molecules, 15-45% protein, as gluten, pea protein, whey concentrate, filler, i.e. 5-35% soluble plant fibre, such as artichoke flour, polydextroses, dextrines and 10-45% insoluble plant fibres, and 3-7% structure-modifying substance, i.e. emulsifier, enzymes and optionally volume increasing agent, optionally with the usual food additives, with the limitation, that it is free of wheat and/or rye flour, and its characteristic grain size is below 200 micron.
Inventors:
BAKONYI-KISS ATTILA (HU)
HANZEL HENRIK ISTVAN (HU)
HANZEL HENRIK ISTVAN (HU)
Application Number:
PCT/HU2011/000121
Publication Date:
October 04, 2012
Filing Date:
December 07, 2011
Export Citation:
Assignee:
BAKONYI-KISS ATTILA (HU)
HANZEL HENRIK ISTVAN (HU)
HANZEL HENRIK ISTVAN (HU)
International Classes:
A21D2/26; A21D2/36; A21D8/04; A21D10/00; A21D13/04; A21D13/06
Attorney, Agent or Firm:
SBG&K PATENT AND LAW OFFICE (Budapest, HU)
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