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CL2009001957A1 - Metodo para la fabricacion de harina tratada termicamente, que comprende las etapas de: a) proporcionar una harina; b) deshidratar termicamente dicha harina hasta un contenido de humedad de 1,5 a 4,1%; c) calentar la harina deshidratada manteniendo el contenido de humedad a 1,5% o superior; harina tratada termicamente; y masa. - Google Patents

Metodo para la fabricacion de harina tratada termicamente, que comprende las etapas de: a) proporcionar una harina; b) deshidratar termicamente dicha harina hasta un contenido de humedad de 1,5 a 4,1%; c) calentar la harina deshidratada manteniendo el contenido de humedad a 1,5% o superior; harina tratada termicamente; y masa.

Info

Publication number
CL2009001957A1
CL2009001957A1 CL2009001957A CL2009001957A CL2009001957A1 CL 2009001957 A1 CL2009001957 A1 CL 2009001957A1 CL 2009001957 A CL2009001957 A CL 2009001957A CL 2009001957 A CL2009001957 A CL 2009001957A CL 2009001957 A1 CL2009001957 A1 CL 2009001957A1
Authority
CL
Chile
Prior art keywords
flour
heat treated
heat
dynatured
calidha
Prior art date
Application number
CL2009001957A
Other languages
English (en)
Inventor
Praveen Upreti
John S Roberts
Rohit Jalali
Original Assignee
Rich Products Corp
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 Rich Products Corp filed Critical Rich Products Corp
Publication of CL2009001957A1 publication Critical patent/CL2009001957A1/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
    • 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
    • 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
    • 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

Landscapes

  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)
  • Noodles (AREA)
  • Drying Of Solid Materials (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)

Abstract

UN MÉTODO PARA LA FABRICACIÓN DE HARINA TRATADA TÉRMICAMENTE, QUE COMPRENDE LAS ETAPAS DE: PROPORCIONAR UNA HARINA; DESHIDRATAR TÉRMICAMENTE DICHA HARINA DE FORMA QUE EL CONTENIDO DE HUMEDAD DE LA HARINA SE REDUZCA DE 1,5 A 4,1%; DONDE DICHA HARINA TRATADA TÉRMICAMENTE NO SE GELATINIZA DURANTE DICHA ETAPA DE DESHIDRATACIÓN TÉRMICA DE DICHA HARINA; Y CALENTAR LA HARINA DESHIDRATADA A UNA TEMPERATURA DE 165,6 °C O MENOS,  MANTENIENDO EL CONTENIDO DE HUMEDAD DE DICHA HARINA A 1,5% O SUPERIOR, PARA OBTENER DICHA HARINA TRATADA TÉRMICAMENTE; DONDE AL MENOS EL 7% DEL TOTAL DE PROTE(NAS EN DICHA HARINA TRATADA TÉRMICAMENTE, ES DESNATURALIZADO Y DICHA HARINA TRATADA TÉRMICAMENTE INCLUYE PARTÍCULAS DE ALMIDÓN PERCEPTIBLES, DONDE DICHA HARINA TRATADA TÉRMICAMEN:E NO SE GELATINIZA DURANTE DICHA ETAPA DE CALENTAMIENTO DE DICHA HARINA DESHIDRATADA, DICHA HARINA TRATADA TÉRMICAMENTE TIENE UNA ACTIVIDAD DE AGUA (AW) DE HASTA 0,45, LAS ETAPAS B) Y C) SE REALIZAN COMO DOS OPERACIONES UNITARIAS DISTINTAS, LA DISTRIBUCIÓN DE TAMAÑO DE PARTÍCULA DE DICHA HARINA TRATADA TÉRMICAMENTE ES TAL QUE MÁS DEL 80% DE LAS PARTÍCULAS DE DICHA HARINA ESTÁ ENTRE 90 Y 150 MICRONES, DICHA ETAPA DE CALENTAMIENTO DE DICHA HARINA DESHIDRATADA REALIZADA EN UN APARATO DE CALENTAMIENTO SEPARADO DE UN APARATO DE CALENTAMIENTO UTILIZADO EN DICHA ETAPA DE DESHIDRATACIÓN TÉRMICA DE DICHA HARINA; UNA HARINA TRATADA TÉRMICAMENTE; Y MASA HECHA DE DICHA HARINA.
CL2009001957A 2008-10-10 2009-10-09 Metodo para la fabricacion de harina tratada termicamente, que comprende las etapas de: a) proporcionar una harina; b) deshidratar termicamente dicha harina hasta un contenido de humedad de 1,5 a 4,1%; c) calentar la harina deshidratada manteniendo el contenido de humedad a 1,5% o superior; harina tratada termicamente; y masa. CL2009001957A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US10447608P 2008-10-10 2008-10-10

Publications (1)

Publication Number Publication Date
CL2009001957A1 true CL2009001957A1 (es) 2010-02-12

Family

ID=42099074

Family Applications (1)

Application Number Title Priority Date Filing Date
CL2009001957A CL2009001957A1 (es) 2008-10-10 2009-10-09 Metodo para la fabricacion de harina tratada termicamente, que comprende las etapas de: a) proporcionar una harina; b) deshidratar termicamente dicha harina hasta un contenido de humedad de 1,5 a 4,1%; c) calentar la harina deshidratada manteniendo el contenido de humedad a 1,5% o superior; harina tratada termicamente; y masa.

Country Status (21)

Country Link
US (1) US8574657B2 (es)
EP (1) EP2346340A4 (es)
JP (1) JP5480282B2 (es)
KR (1) KR101706689B1 (es)
CN (1) CN102245030B (es)
AR (1) AR073733A1 (es)
AU (1) AU2009302219B2 (es)
CA (1) CA2740128C (es)
CL (1) CL2009001957A1 (es)
CO (1) CO6361862A2 (es)
EG (1) EG27098A (es)
MX (1) MX2011003835A (es)
MY (1) MY155406A (es)
NL (1) NL2003614C2 (es)
PA (1) PA8845201A1 (es)
PE (1) PE20100401A1 (es)
RU (1) RU2515390C2 (es)
SA (1) SA109300603B1 (es)
TW (1) TWI491360B (es)
WO (1) WO2010042825A1 (es)
ZA (1) ZA201103206B (es)

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AU2018240412B2 (en) * 2017-03-22 2020-05-21 Beneo Remy Remoistening of thermally inhibited starch and/or flour
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CN109393328B (zh) * 2018-12-14 2022-02-18 想念食品股份有限公司 多层杂粮面条的制备方法、多层杂粮面条和应用
CN111077095A (zh) * 2020-01-19 2020-04-28 蚌埠学院 一种火腿的煮制方法

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Also Published As

Publication number Publication date
EP2346340A4 (en) 2012-08-29
CO6361862A2 (es) 2012-01-20
US20100092639A1 (en) 2010-04-15
AU2009302219B2 (en) 2014-01-09
CA2740128C (en) 2016-11-29
KR20110082022A (ko) 2011-07-15
ZA201103206B (en) 2012-10-31
NL2003614C2 (en) 2011-10-20
PA8845201A1 (es) 2010-05-26
TW201026228A (en) 2010-07-16
MY155406A (en) 2015-10-15
NL2003614A (en) 2010-04-13
AU2009302219A1 (en) 2010-04-15
EG27098A (en) 2015-06-07
SA109300603B1 (ar) 2014-06-08
KR101706689B1 (ko) 2017-02-14
CN102245030B (zh) 2014-05-14
CN102245030A (zh) 2011-11-16
RU2515390C2 (ru) 2014-05-10
US8574657B2 (en) 2013-11-05
PE20100401A1 (es) 2010-06-14
TWI491360B (zh) 2015-07-11
AR073733A1 (es) 2010-11-24
JP2012504968A (ja) 2012-03-01
EP2346340A1 (en) 2011-07-27
CA2740128A1 (en) 2010-04-15
MX2011003835A (es) 2011-06-21
WO2010042825A1 (en) 2010-04-15
RU2011118466A (ru) 2012-11-20
JP5480282B2 (ja) 2014-04-23

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