A spreadable food product and a manufacturing process therefor
作者： Gasiram Rema , Hon Yun , Ken Quail
DOI:
关键词:
摘要: Processes for producing a spreadable food product which has nut-like taste but is allergen-free or low-allergenicity are provided. The processes includes the steps of grinding plant material to produce flour with mean particle size less than 100 m and subjecting an elevated temperature. Typically, non-nut material. Also provided compositions produced according invention. A particular application this process suitable consumption by individuals allergies in particular, nut allergies.
lens.org 参考文章(16)
Frederick William Comer, Removal of bitter flavor from pea flour ,(1975)
Birgit Mahr, Plant seed product and process for its preparation ,(2000)
Gopinath Babasaheb Rajale, Marius Van Der Beek, Aris Graveland, Heat treated cereals and process of making ,(2000)
Yasue c, Shigemi c, Yoichi c, Process for producing edible material from soybeans ,(1997)
Michael G. Stoddard, Nut butter beverage ,(1999)
Yukio Kakuda, Bruce E. MacDonald, Geoffrey Galloway, Process for preparing sunflower butter spread from pretreated sunflower seeds ,(1982)
Fernando J Ramirez, Manuel J Rubio, Roberto Contreras, Francisco Arroyo, Felipe A Rubio, Rick Norton, Miguel Arce, Continuous production of pregelatinized corn flours for dairy-based and cereal-based foods ,(2006)
Theodore J Weiss, Michael J Pichel, Process for preparing nut butter from soybeans ,(1963)
Yalçın Coşkuner, Erşan Karababa, Leblebi: a roasted chickpea product as a traditional Turkish snack food Food Reviews International. ,vol. 20, pp. 257- 274 ,(2004) , 10.1081/FRI-200029424
Wayne Carl Thresher, Food products comprising pea or lentil flours and the process of making the same ,(2001)