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MX2013014619A - Proceso para la elaboración de un alimento fernmentado y un aparato para el mismo. - Google Patents

Proceso para la elaboración de un alimento fernmentado y un aparato para el mismo.

Info

Publication number
MX2013014619A
MX2013014619A MX2013014619A MX2013014619A MX2013014619A MX 2013014619 A MX2013014619 A MX 2013014619A MX 2013014619 A MX2013014619 A MX 2013014619A MX 2013014619 A MX2013014619 A MX 2013014619A MX 2013014619 A MX2013014619 A MX 2013014619A
Authority
MX
Mexico
Prior art keywords
leavened
manufacture
ultrasound
foodstuff
treated
Prior art date
Application number
MX2013014619A
Other languages
English (en)
Other versions
MX345581B (es
Inventor
Carmen Torres-Sanchez
Delphine Thaeron
Original Assignee
Macphie Of Glenbervie Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Macphie Of Glenbervie Ltd filed Critical Macphie Of Glenbervie Ltd
Publication of MX2013014619A publication Critical patent/MX2013014619A/es
Publication of MX345581B publication Critical patent/MX345581B/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A21D6/003—Heat treatment
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C13/00—Provers, i.e. apparatus permitting dough to rise
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

La presente invención proporciona un proceso para la elaboración de un alimento fermentado, tal como un alimento fermentado o fermentado, tratado térmicamente, y aparato para el mismo, en donde en el proceso una composición de ingredientes que comprende un agente estructurante de alimento, agua y un agente fermentador se trata con ultrasonido de una fuente de ultrasonido durante al menos una parte de un paso de fermentación, y/o una composición de ingredientes que comprende un agente estructurante de alimento, agua y un agente fermentados o una composición fermentada de ingredientes, obtenida típicamente de esta, se trata con ultrasonido de una fuente de ultrasonido durante al menos una parte de un paso de tratamiento térmico.
MX2013014619A 2011-06-14 2012-06-14 Proceso para la elaboración de un alimento fermentado y un aparato para el mismo. MX345581B (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GBGB1109917.3A GB201109917D0 (en) 2011-06-14 2011-06-14 Process for the manufacture of a leavened foodstuff and an apparatus thereof
PCT/GB2012/051365 WO2012172353A1 (en) 2011-06-14 2012-06-14 Process for the manufacture of a leavened foodstuff and an apparatus therefor

Publications (2)

Publication Number Publication Date
MX2013014619A true MX2013014619A (es) 2014-05-14
MX345581B MX345581B (es) 2017-02-07

Family

ID=44357666

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2013014619A MX345581B (es) 2011-06-14 2012-06-14 Proceso para la elaboración de un alimento fermentado y un aparato para el mismo.

Country Status (5)

Country Link
US (2) US20140127356A1 (es)
EP (1) EP2720552B1 (es)
GB (1) GB201109917D0 (es)
MX (1) MX345581B (es)
WO (1) WO2012172353A1 (es)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102013106691A1 (de) * 2012-07-23 2014-01-23 Vorwerk & Co. Interholding Gmbh Elektromotorisch betriebene Küchenmaschine und Verfahren zum selbsttätigen Zubereiten einer Speise
CN108529047A (zh) * 2018-04-14 2018-09-14 江西省食品发酵研究所 一种用于保存发酵食品的容器
US11889839B2 (en) * 2018-09-07 2024-02-06 General Mills, Inc. Method of making dough from batter
PH12021550763B1 (en) * 2019-05-22 2023-02-17 Mizkan Holdings Co Ltd Solid composition containing insoluble dietary fiber and method for manufacturing the same

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE657161C (de) * 1933-08-12 1938-04-27 Erich Hauff Verfahren zur Verbesserung der Backfaehigkeit
US3503343A (en) * 1967-04-21 1970-03-31 Baker Res & Dev Service Inc Method and apparatus for making continuous mix bread
SU1717054A1 (ru) * 1989-06-02 1992-03-07 Martynyuk Elena N Устройство дл контрол брожени теста
JP2515080B2 (ja) * 1992-06-29 1996-07-10 敷島製パン株式会社 超音波を用いる液種発酵法
US5914140A (en) * 1994-10-25 1999-06-22 General Mills, Inc. Food products having acoustic bonds between food layers
US6936289B2 (en) * 1995-06-07 2005-08-30 Danisco A/S Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
US20020083845A1 (en) * 1998-04-16 2002-07-04 Yung Simon K.C. Breadmaker with improved temperature and humidity control
DE19831635A1 (de) * 1998-07-15 2000-01-20 Thomas Atzinger Einrichtung zur Erfassung des Gärungszustandes von Teiglingen
CA2496396A1 (en) * 2002-08-21 2004-03-04 The University Of Manitoba Ultrasonic evaluation of the strength of flour doughs
RU2266654C1 (ru) * 2004-08-05 2005-12-27 Государственное образовательное учреждение высшего профессионального образования Воронежская государственная технологическая академия Способ приготовления хлеба из различных видов зерновых культур
EP1957873B1 (en) * 2005-11-14 2017-08-02 Arçelik Anonim Sirketi An oven
DE102009005113A1 (de) * 2009-01-19 2010-07-29 Werner & Pfleiderer Lebensmitteltechnik Sachsen Gmbh Backofen mit Kaltbefeuchtung
MY188904A (en) * 2010-10-05 2022-01-13 Univ Putra Malaysia A method and apparatus for high intensity ultrasonic treatment of baking materials

Also Published As

Publication number Publication date
EP2720552A1 (en) 2014-04-23
US20140127356A1 (en) 2014-05-08
GB201109917D0 (en) 2011-07-27
EP2720552B1 (en) 2016-07-13
MX345581B (es) 2017-02-07
US20170064969A1 (en) 2017-03-09
WO2012172353A1 (en) 2012-12-20

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