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MX2019006303A - Proceso y composición para un producto de harina mejorado. - Google Patents

Proceso y composición para un producto de harina mejorado.

Info

Publication number
MX2019006303A
MX2019006303A MX2019006303A MX2019006303A MX2019006303A MX 2019006303 A MX2019006303 A MX 2019006303A MX 2019006303 A MX2019006303 A MX 2019006303A MX 2019006303 A MX2019006303 A MX 2019006303A MX 2019006303 A MX2019006303 A MX 2019006303A
Authority
MX
Mexico
Prior art keywords
composition
flour product
improved flour
food
weight
Prior art date
Application number
MX2019006303A
Other languages
English (en)
Inventor
Boas Silas Granato Villas
Ninna Granucci
Original Assignee
Green Spot Tech Sas
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 Green Spot Tech Sas filed Critical Green Spot Tech Sas
Publication of MX2019006303A publication Critical patent/MX2019006303A/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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/364—Nuts, e.g. cocoa
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/366—Tubers, roots
    • 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
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A23L29/284—Gelatin; Collagen
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
    • 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)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Dispersion Chemistry (AREA)
  • Botany (AREA)
  • General Health & Medical Sciences (AREA)
  • Biotechnology (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Cereal-Derived Products (AREA)
  • Grain Derivatives (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Noodles (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Disintegrating Or Milling (AREA)
  • Confectionery (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

La invención describe una composición alimentaria o de harina derivada de la fermentación fúngica de material vegetal, teniendo la composición de harina un nivel de carbohidratos metabolizables totales de entre el 0,1 y el 50 % en peso. También se describen procesos para la fabricación de las composiciones alimentarias o de harina que utilizan fermentación fúngica teniendo un nivel de carbohidratos metabolizables totales de entre el 0,1 y el 50 % en peso.
MX2019006303A 2016-11-30 2017-11-29 Proceso y composición para un producto de harina mejorado. MX2019006303A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201662428411P 2016-11-30 2016-11-30
PCT/NZ2017/050152 WO2018101844A1 (en) 2016-11-30 2017-11-29 A process and composition for an improved flour product

Publications (1)

Publication Number Publication Date
MX2019006303A true MX2019006303A (es) 2020-08-17

Family

ID=62192614

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2019006303A MX2019006303A (es) 2016-11-30 2017-11-29 Proceso y composición para un producto de harina mejorado.

Country Status (15)

Country Link
US (1) US12207661B2 (es)
EP (1) EP3547848B1 (es)
JP (2) JP7595837B2 (es)
KR (1) KR20190100924A (es)
CN (1) CN110267547A (es)
AU (2) AU2017367535B2 (es)
BR (2) BR112019011149B1 (es)
CA (1) CA3044532A1 (es)
CL (1) CL2019001452A1 (es)
EA (1) EA201991271A1 (es)
IL (1) IL266959B2 (es)
MA (1) MA47000A (es)
MX (1) MX2019006303A (es)
NZ (1) NZ737870A (es)
WO (1) WO2018101844A1 (es)

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Publication number Priority date Publication date Assignee Title
CN108967895A (zh) * 2018-06-06 2018-12-11 沈阳师范大学 一种营养重组米及制备方法
RS63010B1 (sr) 2018-08-03 2022-03-31 Inst Za Opstu I Fizicku Hemiju A D Postupak za dobijanje bezglutenskog brašna od tropa jabuke i brašno dobijeno navedenim postupkom
AU2019423857B2 (en) * 2019-01-23 2021-05-20 Mizkan Holdings Co., Ltd. Dried powder of edible plant, food and beverage, and production method therefor
CA3155312A1 (en) * 2019-10-25 2021-04-29 Paresh Shah A process for preparing chickpea flour
WO2021124047A1 (en) * 2019-12-17 2021-06-24 Citrus Srl Method for manufacturing a disposable product in biodegradable material based on citrus fruit pulp and related disposable product
EP4074815A1 (en) 2021-04-13 2022-10-19 Green Spot Technologies Method and system for solid-state fermentation of plant material to produce a fermentation product
US20220408764A1 (en) * 2021-06-28 2022-12-29 Quang Huy Le Process for producing instant noodles and an instant noodle product from dragon fruit pulp using ultra-sonication technology
EP4408171A4 (en) * 2021-09-27 2024-11-13 Beta Biofuel Solutions, LLC Weed seed germination inhibitor
EP4245848A1 (en) 2022-03-15 2023-09-20 Green Spot Technologies Clarification with laccase and fungal b-glucans
EP4309504A1 (en) * 2022-07-19 2024-01-24 Green Spot Technologies Method of preparing a baked product, baked product and dry composition thereof comprising fungal fermented plant material to reduce mold
WO2024089030A1 (de) * 2022-10-26 2024-05-02 Tomorrow-Food Ug Nahrungsmittel, nahrungsergänzungsmittel oder nahrungsmittelzusatzstoff sowie verfahren zur herstellung derselben
EP4420520A1 (en) * 2023-02-24 2024-08-28 Green Spot Technologies Panification with b-glucans, and laccase or peroxidase

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Also Published As

Publication number Publication date
AU2017367535B2 (en) 2022-08-11
BR122020024369B1 (pt) 2024-01-23
IL266959B1 (en) 2024-01-01
EP3547848B1 (en) 2025-12-31
JP7595837B2 (ja) 2024-12-09
JP2020505908A (ja) 2020-02-27
MA47000A (fr) 2019-10-09
AU2017367535A1 (en) 2019-07-11
NZ737870A (en) 2025-08-29
KR20190100924A (ko) 2019-08-29
CN110267547A (zh) 2019-09-20
AU2022263502A1 (en) 2022-12-08
CL2019001452A1 (es) 2019-11-22
BR112019011149B1 (pt) 2023-12-19
BR112019011149A2 (pt) 2019-10-01
IL266959A (en) 2019-07-31
EP3547848A1 (en) 2019-10-09
AU2022263502B2 (en) 2025-06-26
EP3547848A4 (en) 2020-07-08
CA3044532A1 (en) 2018-06-07
IL266959B2 (en) 2024-05-01
WO2018101844A1 (en) 2018-06-07
US12207661B2 (en) 2025-01-28
JP2023026462A (ja) 2023-02-24
US20180146688A1 (en) 2018-05-31
EA201991271A1 (ru) 2019-12-30

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