• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Composition based on quinoa and gofio constituted by exclusively natural products, being able to contain, in variable proportions, cocoa, rice flour, maca, banana flour, amaranth flour and aromas. The energy composition can be prepared as a soluble powder, drinkable or food bar. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2564739A1
    申请号:ES201600129
    申请日:2016-02-08
    公开日:2016-03-28
    发明作者:Gazmira Micaela MARTÍN TOLEDO
    申请人:Bioinca S L；Bioinca SL；
    IPC主号:
    专利说明:

    image 1
    image2
    image3
    image4
    image5
    image6
    image7
    When used in this composition its percentage varies between 0-50%.
    -Harina Amaranth. Amaranth flour is derived from the cereal species of
    amaranth (Amaranthus mantegazzianus). The most common use of amaranth cereal is its flour milling, according to the Alternative Field Crops Manual.
    Amaranth flour has a high content of proteins, fibers and lysine, an essential amino acid. According to usaemergencysupply.com, only 150 grams of amaranth provides 150 percent of the recommended daily protein intake.
    10 for an adult. This cereal also has a high content of phytosterols, which can help prevent certain diseases. For gluten sensitive or intolerant individuals, amaranth is a good flour for cooking, as it does not contain it.
    15 Amaranth protein is not only very abundant in the seed of the plant but it is also the one that presents the best nutritional profile of all those that come from the plant world: this is because it is the only vegetable protein that contains all the amino acids essential.
    20 Amaranth is particularly rich in lysine, as we discussed earlier, for this reason, the FAO (UN-dependent world food governing body) and the United States Department of Agriculture have declared that amaranth is the plant food with greater nutritional value, with the potential to become the food of the future for humanity.
    25
    Chemical composition: Amaranth, seed, raw (Amarantus mantegazzianus)
    image8
    9
    image9
    image10
    权利要求:
    Claims (1)
    [1]
    image 1
    类似技术:
    公开号 | 公开日 | 专利标题
    Montoya‐Rodríguez et al.2015|Identification of bioactive peptide sequences from amaranth | seed proteins and their potential role in the prevention of chronic diseases
    Ayoola et al.2012|Chemical evaluation of food value of groundnut | seeds
    Domínguez‐Valhondo et al.2011|Influence of the commercial processing and floral origin on bioactive and nutritional properties of honeybee‐collected pollen
    Jimenez et al.2014|Effects of short-term heating on total polyphenols, anthocyanins, antioxidant activity and lectins of different parts of dwarf elder |
    Isitua et al.2015|Phytochemical and nutritional properties of dried leaf powder of Moringa oleifera Lam. from machala el oro province of ecuador
    Narzary et al.2015|Proximate and vitamin C analysis of wild edible plants consumed by Bodos of Assam, India
    US20190117555A1|2019-04-25|Sublingual compositions comprising natural extracts and uses thereof
    ES2721283T3|2019-07-30|Nice dry cat food and procedures for preparing them
    Zeng et al.2013|Amino acid profiles and quality from lotus seed proteins
    Kulaitienė et al.2014|Chemical composition of pumpkin | flesh flours used for food
    Sytar et al.2018|Nutrient capacity of amino acids from buckwheat seeds and sprouts.
    ES2564739A1|2016-03-28|Composition based on quinoa and gofio, as well as other components such as cocoa and rice flour |
    Rzepecka-Stojko et al.2012|The Effect of Storage of Bee Pollen Extracts on Polyphenol Content.
    Sibiya et al.2021|Proximate analyses and amino acid composition of selected wild indigenous fruits of southern Africa
    Long et al.2016|Dietary supplementation of Lonicera macranthoides leaf powder improves amino acid profiles in serum and longissimus thoracis muscle of growing-finishing pigs
    Czeder et al.2012|Baru almonds from different regions of the Brazilian Savanna: implications on physical and nutritional characteristics
    Solgajová et al.2014|Quality of durable cookies enriched with rape bee pollen
    Adeyeye2008|The intercorrelation of the amino acid quality between raw, steeped and germinated guinea corn | grains
    Inyang2016|Nutrient Content of Four Lesser–Known Green Leafy Vegetables Consumed by Efik and Ibibio People in Nigeria
    Dunkwal et al.2009|Effect of substrates on nutrient composition of oyster mushroom |
    Begum et al.2018|3. Nutritional analysis of some selected medicinal plants of Khyber Pakhtunkhwa, Pakistan
    Popescu et al.2018|The presence of aeroallergens in food products: a potential risk for the patient with allergic rhinitis
    Mugalavai2013|Effect of amaranth maize flour ratio on the quality and acceptability of ugali and porridge |
    Israel et al.2014|Effects of shea butter based diet on hepatic and renal enzymes and plasma lipid profile in albino rats
    Caluête et al.2015|Nutritional, antinutritional and phytochemical status of okra leaves | subjected to different processes
    同族专利:
    公开号 | 公开日
    ES2564739B1|2016-09-30|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    US20070141218A1|2005-12-21|2007-06-21|Robert Chatel|Waxy corn starch and whole grain cereals|
    WO2008022092A2|2006-08-11|2008-02-21|Cargill, Incorporated|System for gluten replacement in food products|
    US20100297323A1|2008-10-14|2010-11-25|Solazyme, Inc.|Gluten-free Foods Containing Microalgae|
    AU2015271929A1|2009-04-14|2016-01-21|Terravia Holdings, Inc.|Novel microalgal food compositions|
    EP2269464A1|2009-06-05|2011-01-05|Brunob Ii B.V.|Gluten-free bakery products|
    WO2014035470A1|2012-08-31|2014-03-06|Tegel Daniel|High protein meal and flour compostions and methods|
    EP2944198A1|2014-05-15|2015-11-18|Barilla G. e R. Fratelli S.p.A.|Process for the production of a shelf-stable filled sponge-type bakery product|
    KR20140139471A|2014-11-17|2014-12-05|전현철|Tea Healing Cereal and Nuts|
    KR20150028974A|2015-01-29|2015-03-17|전현철|Tea Honey, Calcium, Cereal, and Nuts|
    CN107494866A|2017-09-29|2017-12-22|武汉华士特工业生物技术开发有限公司|A kind of maca chocolate solids beverage and preparation method thereof|
    法律状态:
    2016-09-30| FG2A| Definitive protection|Ref document number: 2564739 Country of ref document: ES Kind code of ref document: B1 Effective date: 20160930 |
    优先权:
    申请号 | 申请日 | 专利标题
    ES201600129A|ES2564739B1|2016-02-08|2016-02-08|Composition based on quinoa and gofio, as well as other components such as cocoa and rice flour|ES201600129A| ES2564739B1|2016-02-08|2016-02-08|Composition based on quinoa and gofio, as well as other components such as cocoa and rice flour|
    [返回顶部]