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CO6140028A1 - Procesamiento y coccion de alimentos de bajo impacto glicemico para la nutricion de diabeticos obesos y dietas de adelgazamiento - Google Patents

Procesamiento y coccion de alimentos de bajo impacto glicemico para la nutricion de diabeticos obesos y dietas de adelgazamiento

Info

Publication number
CO6140028A1
CO6140028A1 CO09027012A CO09027012A CO6140028A1 CO 6140028 A1 CO6140028 A1 CO 6140028A1 CO 09027012 A CO09027012 A CO 09027012A CO 09027012 A CO09027012 A CO 09027012A CO 6140028 A1 CO6140028 A1 CO 6140028A1
Authority
CO
Colombia
Prior art keywords
grains
diets
diabetics
slow
impact
Prior art date
Application number
CO09027012A
Other languages
English (en)
Inventor
Glauser Jorge Zapp
Original Assignee
Glauser Jorge Zapp
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 Glauser Jorge Zapp filed Critical Glauser Jorge Zapp
Priority to CO09027012A priority Critical patent/CO6140028A1/es
Priority to US12/661,160 priority patent/US20110151076A1/en
Publication of CO6140028A1 publication Critical patent/CO6140028A1/es
Priority to US13/669,798 priority patent/US8815319B2/en
Priority to US13/739,467 priority patent/US8895094B2/en
Priority to US13/739,434 priority patent/US20130129891A1/en

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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C1/00—Mixing or kneading machines for the preparation of dough
    • A21C1/12—Mixing or kneading machines for the preparation of dough for the preparation of dough directly from grain
    • 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
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • 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
    • A21D13/41—Pizzas
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/262—Animal proteins from eggs
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • 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
    • 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
    • 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
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • 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
    • A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
    • 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
    • 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
    • A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
    • B02C7/00—Crushing or disintegrating by disc mills
    • 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)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Zoology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Noodles (AREA)

Abstract

Primer preámbulo de las reivindicaciones 2., 3., 4. y 5. : Las harinas integrales de cereales y otros granos se recomiendan en las diversas dietas, por efecto de su contenido de fibra, pero en general, sus carbohidratos han sido mayoritariamente fracturados mecánica y termodinámicamente en monosacáridos o polisacáridos cortos, fácilmente transformables en glucosa por la enzima 'amilasa' de la saliva y otros jugos gástricos. Con el fin de preservar una parte significativa de las estructuras poliméricas naturales de los almidones presentes en granos y cereales crudos (amilopectinas, amilosas, etc.), con el objeto específico de reducir el impacto de la carga glicémica de absorción inmediata de glucosa en diabéticos o dietas de adelgazamiento, así como para alargar la digestión de éstos, al hacerla más compleja, se reivindica un proceso de molido diferente al industrial convencional (martillos o rodillos de alta velocidad) caracterizado por muelas de piedra u otros materiales que actúan sobre el grano lentamente y/o en etapas múltiples lentas, en las cuales no se eleve la temperatura al interior de los granos o de sus fracciones; se busca, no alcanzar aquellas temperaturas que fracturan adiabáticamente una parte importante de su estructura polimétrica natural. Aunque estos molidos o aplastamientos lentos, fueron parte del proceso alimenticio ancestral, tanto con los molares de nuestras mandíbulas, como en metates y en los molinos de piedra medievales, se reivindica el retorno a su utilización y adaptación mecánica su utilización, específicamente dirigida a la fabricación de harinas modernas de bajo impacto glicémico con destino a dietas para diabéticos, hipoglicémicos, obesos y para dietas de adelgazamiento. Con el fin de implementar el Primer Preámbulo presentado como 'reivindicación 1.', los granos de cereal como el trigo, centeno, avena, etc., los granos de pseudo-cereales como la quinua, el amaranto, la semilla de girasol o el sésamo, etc. y también granos leguminosos, como la soja o el garbanzo, etc. se muelen para este propósito en procesos caracterizados por: fraccionamiento de los granos en molinos, planos, cilíndricos o cónicos, dotados de piedras lisas o ranuradas de fricción o muelas metálicas ranuradas, que realizan una molienda mecánica lenta, y preferiblemente por etapas subsecuentes, que evita los calentamientos adiabáticos por encima de los 60°C, preferiblemente con micro-temperaturas internas (durante la operación de molido) del orden de 30°C. Las velocidades de cizallamiento en dichas piedras o muelas, planas, cónicas o cilíndricas deberán ser iguales o inferiores a 0.3 metros por segundo (preferiblemente a 10 cm. por segundo).
CO09027012A 2009-03-16 2009-03-16 Procesamiento y coccion de alimentos de bajo impacto glicemico para la nutricion de diabeticos obesos y dietas de adelgazamiento CO6140028A1 (es)

Priority Applications (5)

Application Number Priority Date Filing Date Title
CO09027012A CO6140028A1 (es) 2009-03-16 2009-03-16 Procesamiento y coccion de alimentos de bajo impacto glicemico para la nutricion de diabeticos obesos y dietas de adelgazamiento
US12/661,160 US20110151076A1 (en) 2009-03-16 2010-03-11 Processing and cooking of food with a low glycemic impact for the nutrition of diabetics, obese and for weight reducing diets
US13/669,798 US8815319B2 (en) 2009-03-16 2012-11-06 Low glycemic impact breads for the nutrition of diabetics, obese and metabolic syndrome diets
US13/739,467 US8895094B2 (en) 2009-03-16 2013-01-11 Processing and cooking of food with a low glycemic impact for the nutrition of diabetics, obese and for weight reducing diets
US13/739,434 US20130129891A1 (en) 2009-03-16 2013-01-11 Processing and cooking of food with a low glycemic impact for the nutrition of diabetics, obese and for weight reducing diets

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CO09027012A CO6140028A1 (es) 2009-03-16 2009-03-16 Procesamiento y coccion de alimentos de bajo impacto glicemico para la nutricion de diabeticos obesos y dietas de adelgazamiento

Publications (1)

Publication Number Publication Date
CO6140028A1 true CO6140028A1 (es) 2010-03-19

Family

ID=42082764

Family Applications (1)

Application Number Title Priority Date Filing Date
CO09027012A CO6140028A1 (es) 2009-03-16 2009-03-16 Procesamiento y coccion de alimentos de bajo impacto glicemico para la nutricion de diabeticos obesos y dietas de adelgazamiento

Country Status (2)

Country Link
US (3) US20110151076A1 (es)
CO (1) CO6140028A1 (es)

Cited By (1)

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CN113015470A (zh) * 2018-11-16 2021-06-22 皇家飞利浦有限公司 用于淀粉基食材的烹饪电器和方法

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KR20140130370A (ko) * 2013-04-30 2014-11-10 씨제이제일제당 (주) 난소화성 말토덱스트린 함유 혈당상승 억제용 즉석밥의 제조 방법
DE102013111297A1 (de) * 2013-10-14 2015-04-16 Netzsch-Feinmahltechnik Gmbh Vorzerkleinerungsvorrichtung für eine Kugelmühle oder Rührwerkskugelmühle und Kugelmühle mit Vorzerkleinerungseinrichtung
CN107811527B (zh) * 2016-09-14 2020-09-04 佛山市顺德区美的电热电器制造有限公司 面包机及其控制方法和控制装置
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CN114103592B (zh) * 2021-11-22 2023-11-21 泉州装备制造研究所 一种可移动集装箱式的热泵烘干系统、运输车及烘干方法
CN114431701B (zh) * 2022-02-28 2023-06-02 广东美的厨房电器制造有限公司 面粉的处理方法、装置、可读存储介质和烹饪设备
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Also Published As

Publication number Publication date
US20130142932A1 (en) 2013-06-06
US20110151076A1 (en) 2011-06-23
US20130129891A1 (en) 2013-05-23
US8895094B2 (en) 2014-11-25

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