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AR061191A1 - Procedimiento para neutralizar enzimas en maiz - Google Patents

Procedimiento para neutralizar enzimas en maiz

Info

Publication number
AR061191A1
AR061191A1 ARP070102275A ARP070102275A AR061191A1 AR 061191 A1 AR061191 A1 AR 061191A1 AR P070102275 A ARP070102275 A AR P070102275A AR P070102275 A ARP070102275 A AR P070102275A AR 061191 A1 AR061191 A1 AR 061191A1
Authority
AR
Argentina
Prior art keywords
corn
roasting
procedure
roasted
finished
Prior art date
Application number
ARP070102275A
Other languages
English (en)
Inventor
Wilfred Marcellien Bourg Jr
Original Assignee
Frito Lay North America Inc
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 Frito Lay North America Inc filed Critical Frito Lay North America Inc
Publication of AR061191A1 publication Critical patent/AR061191A1/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
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/42—Tortillas
    • 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
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • 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
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
    • 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
    • A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
    • A23L7/1975—Cooking or roasting
    • 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
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
    • B02B1/00—Preparing grain for milling or like processes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Cereal-Derived Products (AREA)
  • Confectionery (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

Un método para preparar una masa de maíz mejorada mediante el tostado de granos de maíz para neutralizar la semilla de maíz antes de cocinar y remojar el maíz en cal. El tostado de los granos de maíz provee numerosos beneficios incluyendo la capacidad de introducir un sabor tostado con el uso de mezclas de granos tostados y no tostados, una mayor conversion del grano de maíz en un producto terminado, un contenido reducido de acrilamida en el producto terminado y menos sabores desagradables en productos horneados.
ARP070102275A 2006-06-01 2007-05-28 Procedimiento para neutralizar enzimas en maiz AR061191A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US11/421,656 US20070281062A1 (en) 2006-06-01 2006-06-01 Process for Neutralizing Enzymes in Corn

Publications (1)

Publication Number Publication Date
AR061191A1 true AR061191A1 (es) 2008-08-13

Family

ID=38790556

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP070102275A AR061191A1 (es) 2006-06-01 2007-05-28 Procedimiento para neutralizar enzimas en maiz

Country Status (10)

Country Link
US (1) US20070281062A1 (es)
EP (1) EP2020871A4 (es)
AR (1) AR061191A1 (es)
AU (1) AU2007257065A1 (es)
BR (1) BRPI0712428A2 (es)
CA (1) CA2649042A1 (es)
MX (1) MX2008015220A (es)
TW (1) TW200800040A (es)
WO (1) WO2007143287A2 (es)
ZA (1) ZA200808828B (es)

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US7811618B2 (en) 2002-09-19 2010-10-12 Frito-Lay North America, Inc. Method for reducing asparagine in food products
US7393550B2 (en) 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
EP2043459A2 (en) * 2006-07-26 2009-04-08 Voyava Republic LLC A cold infusion process for fortifying corn and/or soybeans
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
US8187849B2 (en) * 2007-12-21 2012-05-29 Inbicon A/S Non-sterile fermentation of bioethanol
US8284248B2 (en) 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product
US8158175B2 (en) 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide in a food product
US9095145B2 (en) 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process
US9215886B2 (en) 2008-12-05 2015-12-22 Frito-Lay North America, Inc. Method for making a low-acrylamide content snack with desired organoleptical properties
US20100255167A1 (en) * 2009-04-07 2010-10-07 Frito-Lay North America, Inc. Method for Reducing Acrylamide in Food Products
US20160143299A1 (en) * 2014-11-24 2016-05-26 Frito-Lay North America, Inc. Toasted Corn Flour in Corn-Based Snack Foods
CN106378077A (zh) * 2016-11-18 2017-02-08 广西大学 一种定量匀速化学工程用不锈钢浆料反应釜

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Also Published As

Publication number Publication date
ZA200808828B (en) 2009-11-25
WO2007143287A3 (en) 2008-10-30
TW200800040A (en) 2008-01-01
BRPI0712428A2 (pt) 2014-05-27
EP2020871A2 (en) 2009-02-11
CA2649042A1 (en) 2007-12-13
AU2007257065A1 (en) 2007-12-13
WO2007143287A2 (en) 2007-12-13
EP2020871A4 (en) 2010-07-21
US20070281062A1 (en) 2007-12-06
MX2008015220A (es) 2009-01-29

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