AR012705A1 - Una composicion de aditivo para mejorar la fuerza y/o estabilidad de las tortillas y productos alimenticios relacionados producidos a partir de harina o pasta, un proceso para preparar dicha composicion, una harina de grano de cereal, una pasta de grano de cereal y uso de la composicion - Google Patents

Una composicion de aditivo para mejorar la fuerza y/o estabilidad de las tortillas y productos alimenticios relacionados producidos a partir de harina o pasta, un proceso para preparar dicha composicion, una harina de grano de cereal, una pasta de grano de cereal y uso de la composicion

Info

Publication number
AR012705A1
AR012705A1 ARP980102267A ARP980102267A AR012705A1 AR 012705 A1 AR012705 A1 AR 012705A1 AR P980102267 A ARP980102267 A AR P980102267A AR P980102267 A ARP980102267 A AR P980102267A AR 012705 A1 AR012705 A1 AR 012705A1
Authority
AR
Argentina
Prior art keywords
composition
flour
additive
cereal grain
tortillas
Prior art date
Application number
ARP980102267A
Other languages
English (en)
Original Assignee
Cargill 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 Cargill Inc filed Critical Cargill Inc
Publication of AR012705A1 publication Critical patent/AR012705A1/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/42—Tortillas
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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

Abstract

La propuesta se refiere a una composicion de aditivo hecha a partir de subproductos de cereal molido. El aditivo es para mejorar la fuerza y/oestabilidad de las tortillas y productos relacionados. La composicion de aditivo comprende uns ubproducto de cereal cocido que incluye almidoncomestible gelatinizado. El almidon se gelatiniza a un grado y estná presente en una cantidad, de manera tal que el aditivo de la composicion se agrega a lamasa u otra harina de grano de cereal opasta en una proporcion por lo menos 0,5 por ciento en peso del aditivo de la composicion que es efectivo paraaumentar la fuerza y/o la vida util de tortillas hechos a partir del aditivo y la harina.
ARP980102267A 1997-05-15 1998-05-15 Una composicion de aditivo para mejorar la fuerza y/o estabilidad de las tortillas y productos alimenticios relacionados producidos a partir de harina o pasta, un proceso para preparar dicha composicion, una harina de grano de cereal, una pasta de grano de cereal y uso de la composicion AR012705A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US08/857,770 US6056990A (en) 1997-05-15 1997-05-15 Milled cereal by-product which is an additive for flour and dough

Publications (1)

Publication Number Publication Date
AR012705A1 true AR012705A1 (es) 2000-11-08

Family

ID=25326709

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP980102267A AR012705A1 (es) 1997-05-15 1998-05-15 Una composicion de aditivo para mejorar la fuerza y/o estabilidad de las tortillas y productos alimenticios relacionados producidos a partir de harina o pasta, un proceso para preparar dicha composicion, una harina de grano de cereal, una pasta de grano de cereal y uso de la composicion

Country Status (10)

Country Link
US (1) US6056990A (es)
EP (2) EP0987949B1 (es)
AR (1) AR012705A1 (es)
AT (2) ATE375085T1 (es)
AU (2) AU7380198A (es)
CA (2) CA2289489C (es)
DE (2) DE69838547D1 (es)
DK (1) DK0987949T3 (es)
ES (2) ES2296333T3 (es)
WO (2) WO1998051158A1 (es)

Families Citing this family (28)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6309688B1 (en) * 1996-10-30 2001-10-30 SáNCHEZ Y DE LA CAMARA FELIPE ALBERTO Dietetic maize tortilla
CA2296307A1 (en) * 1997-07-15 1999-01-28 Sergio Alejandro Celorio Garrido Improved combination of corn paste to make tortillas
US6610349B1 (en) * 1998-05-15 2003-08-26 Cargill, Incorporated Milled cereal by-product which is an additive for increasing total dietary fiber
US20020150650A1 (en) * 1998-09-17 2002-10-17 Cupp Carolyn Jean Dental diet for reducing tartar
US6830767B2 (en) 2000-05-27 2004-12-14 The Procter & Gamble Co. Method for constrain-frying snack pieces having intact surface features
US6572910B2 (en) 2000-05-27 2003-06-03 The Procter & Gamble Co. Process for making tortilla chips with controlled surface bubbling
US6428828B1 (en) 2000-08-22 2002-08-06 The Board Of Regents Of The University Of Nebraska Enzymatic process for nixtamalization of cereal grains
DE10047498A1 (de) * 2000-09-26 2002-04-18 Bosch Gmbh Robert Zündkerze kompakter Bauart und Herstellungsverfahren
US20030198725A1 (en) * 2001-11-28 2003-10-23 Cardenas Juan De Dios Figueroa Nixtamalized corn and products thereof
US20050053708A1 (en) 2002-08-09 2005-03-10 Mihalos Mihaelos N. Production of thin, irregular chips with scalloped edges and surface bubbles
US20040091596A1 (en) * 2002-11-13 2004-05-13 Steve Schellhaass Food product and method of manufacture
FR2863454B1 (fr) * 2003-12-12 2006-04-07 Gervais Danone Sa Produits cerealiers possedant un fort pouvoir anti-oxydant
US20070281064A1 (en) * 2004-03-19 2007-12-06 Ansui Xu High Fiber, Reduced Effective Carbohydrate Corn-Based Food Formulations
CA2560320A1 (en) * 2004-03-19 2005-10-06 Cargill, Inc. High fiber, reduced effective carbohydrate corn-based food formulations
US7220443B2 (en) * 2005-02-10 2007-05-22 Sabritas, S. De R.L. De C.V. Method for making instant masa
US7740895B2 (en) * 2005-02-28 2010-06-22 The Board Of Trustees Of The University Of Illinois Nixtamalization process and products produced therefrom
US7820220B2 (en) 2005-04-08 2010-10-26 Kraft Foods Global Brands Llc Production of baked snack chips with irregular shape having notched edges
US20070087101A1 (en) * 2005-10-14 2007-04-19 Gusek Todd W Soy-fortified corn dough and tortillas
US20090130249A1 (en) * 2007-11-20 2009-05-21 Cargill, Incorporated Methods to deliver low-inclusion ingredients into an animal feed ration
US8152358B2 (en) * 2007-11-20 2012-04-10 Cargill, Incorporated System and apparatus to deliver low-inclusion feed ingredients into livestock ration
US8110239B2 (en) * 2008-05-22 2012-02-07 Sabritas, S. De R.L. De C.V. Quick corn nixtamalization process
KR20110025057A (ko) * 2009-09-02 2011-03-09 산요덴키가부시키가이샤 자동 제빵기
JP5418212B2 (ja) * 2009-12-25 2014-02-19 三洋電機株式会社 自動製パン器
PL222606B1 (pl) * 2012-08-16 2016-08-31 Dijo Baking Horeca Service Spółka Z Ograniczoną Odpowiedzialnością Sposób wytwarzania tortilli
MX364621B (es) * 2013-10-14 2019-05-03 Leopoldo Castro Genera Roberto Proceso para el tratamiento termico profundo en maiz, para la produccion de nixtamal integral de alto rendimiento y reactor para obtener las condiciones necesarias de proceso.
BR112020015988A2 (pt) * 2018-03-07 2020-12-15 Société des Produits Nestlé S.A. Composição flavorizante
US10912320B2 (en) * 2018-08-17 2021-02-09 Gruma S.A.B. De Cv Water- and energy-saving systems and methods for producing lime-cooked masa
MX2023004739A (es) * 2020-11-03 2023-06-02 Wenger Mfg Llc Proceso de fabricacion de tortillas.

Family Cites Families (36)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US31513A (en) * 1861-02-19 haasz
US2704257A (en) * 1952-10-01 1955-03-15 Process Millers Inc Method of producing corn tortilla flour
US3035918A (en) * 1959-06-01 1962-05-22 Battalle Dev Corp Process for treating food
US3194664A (en) * 1960-05-19 1965-07-13 Frito Company Method for continuously producing nixtamal
US3212904A (en) * 1963-02-04 1965-10-19 Quaker Oats Co Process for preparing a precooked corn flour
US3404986A (en) * 1966-07-18 1968-10-08 Krause Milling Co Process for manufacturing corn flour
US3554772A (en) * 1967-01-30 1971-01-12 Borden Inc Method of pasteurizing flour
US3368902A (en) * 1967-03-22 1968-02-13 Isadore A. Berg Corn chip
US3655385A (en) * 1970-06-08 1972-04-11 Roberto Gonzalez Barrera Tortilla and process using edible hydrophilic gum
US3653915A (en) * 1970-06-08 1972-04-04 Manuel Jesus Rubio Tortilla and process using mono-or diglyceride
US3859452A (en) * 1972-07-03 1975-01-07 Fausto Celorio Mendoza Method for obtaining nixtamalized flours
US4329371A (en) * 1976-10-04 1982-05-11 Seven-H Corporation Method of processing grain
CH630242A5 (fr) * 1978-02-10 1982-06-15 Donald Graham Glen Procede et installation pour blanchir et steriliser en continu des produits alimentaires en morceaux.
US4221340A (en) * 1979-01-11 1980-09-09 Beehive Machinery, Inc. Method and apparatus for producing a masa product
JPS59232051A (ja) * 1983-06-13 1984-12-26 Nippon Shokuhin Kako Kk 餡類似品の製造法
US4555409A (en) * 1984-04-09 1985-11-26 Hart Edwin R Cereal processing
US4594260A (en) * 1984-09-21 1986-06-10 Imit, A.C. Process for producing nixtamalized corn flour
US5652010A (en) * 1984-12-14 1997-07-29 Nabisco, Inc. Production of masa corn-based products
US4710386A (en) * 1985-01-29 1987-12-01 General Foods Corporation All natural, ready-to-eat enzyme-saccharified cereal derived from whole cereal grain
JPS61192253A (ja) * 1985-02-22 1986-08-26 House Food Ind Co Ltd 加熱処理した粒状固形食品の製造法及びその装置
US4735811A (en) * 1985-10-25 1988-04-05 The Pillsbury Company Tortilla and method of manufacture
US4770891A (en) * 1986-01-20 1988-09-13 Willard Miles J Method for preparing sheeted fried snack products
US4844937A (en) * 1987-04-13 1989-07-04 J. R. Scott Milling Company Method for making puffable food products from corn and products produced therefrom
US4996063A (en) * 1989-06-30 1991-02-26 The United States Of America, As Represented By The Secretary Of Agriculture Method for making a soluble dietary fiber composition from oats
US4985269A (en) * 1990-06-12 1991-01-15 Borden, Inc. Continuous extrusion for tortilla chip production
AU9016291A (en) * 1990-11-06 1992-05-26 E.I. Du Pont De Nemours And Company High fiber and low ash cereal fibers
US5176931A (en) * 1992-03-13 1993-01-05 Wenger Manufacturing, Inc. Preparation of masa flour
US5296253A (en) * 1992-05-28 1994-03-22 Texas A&M University Intermediate moisture legume and cereal food product and method of producing
US5225224A (en) * 1992-07-15 1993-07-06 Vannortwick H Christian Process for forming corn grit food products
US5362511A (en) * 1992-09-14 1994-11-08 The Procter & Gamble Company Method of production of extruded protein-containing cereal grain-based food products having improved qualities
US5558886A (en) * 1993-10-21 1996-09-24 Centro De Investigacion Y De Estudios Avanzados Del I.P.N. Extrusion apparatus for the preparation of instant fresh corn dough or masa
US5532013A (en) * 1993-10-21 1996-07-02 Centro De Investigacion Y De Estudios Avanzados Del I.P.N. Method for the preparation of instant fresh corn dough or masa
US5558898A (en) * 1994-09-20 1996-09-24 Wenger Manufacturing Inc. Continuous method of producing masa flour
US5928701A (en) * 1995-06-07 1999-07-27 The Procter & Gamble Company Process for making fat-free corn chips
WO1997029647A1 (en) * 1996-02-20 1997-08-21 Conagra, Inc. Method for producing a masa flour
US6025011A (en) * 1997-06-09 2000-02-15 J. R. Short Milling Company Process for producing nixtamal and masa flour

Also Published As

Publication number Publication date
CA2289489C (en) 2006-10-10
DK0987949T3 (da) 2008-02-11
EP0981283A1 (en) 2000-03-01
ATE272329T1 (de) 2004-08-15
US6056990A (en) 2000-05-02
ES2226130T3 (es) 2005-03-16
EP0981283B1 (en) 2004-08-04
DE69838547D1 (de) 2007-11-22
EP0987949B1 (en) 2007-10-10
ES2296333T3 (es) 2008-04-16
EP0981283A4 (en) 2000-09-20
CA2289498A1 (en) 1998-11-19
AU7380198A (en) 1998-12-08
CA2289489A1 (en) 1998-11-19
WO1998051158A1 (en) 1998-11-19
CA2289498C (en) 2009-04-28
DE69825436D1 (de) 2004-09-09
WO1998051165A1 (en) 1998-11-19
EP0987949A4 (en) 2000-09-20
ATE375085T1 (de) 2007-10-15
DE69825436T2 (de) 2005-07-28
AU7488598A (en) 1998-12-08
EP0987949A1 (en) 2000-03-29

Similar Documents

Publication Publication Date Title
AR012705A1 (es) Una composicion de aditivo para mejorar la fuerza y/o estabilidad de las tortillas y productos alimenticios relacionados producidos a partir de harina o pasta, un proceso para preparar dicha composicion, una harina de grano de cereal, una pasta de grano de cereal y uso de la composicion
Ayo et al. Physiochemical, in-vitro digestibility and organoleptic evaluation of
IL91755A0 (en) Baked products with long-term anti-staling and keeping properties and superior nutritional qualities
ES2054212T3 (es) Mejoradores del pan.
US3497360A (en) Method and composition for production of dietetic bread
GB1060071A (en) Improvements in and relating to bakery products
IL105999A (en) Stabilized pasta products
PT848908E (pt) Produtos de panificacao
US20180325125A1 (en) Filling-wrapped noodle strip food and method for manufacturing same
ATE331439T1 (de) Verwendung von transglutaminasen zur herstellung von backwaren mit roggen, hafer, mais oder kartoffel
GB1511200A (en) Sourdough compositions
BR0011093A (pt) Produtos de cereal que têm baixo teor de ácido fìtico
JP6364288B2 (ja) 食物繊維入り非乾燥又は半乾燥スモールパスタ
GB1426413A (en) Food compositions of reduced caloric value and method for the production thereof
FR2809927B1 (fr) Pate hypocalorique hyperproteinee a cuire
KR102558189B1 (ko) 도우 및 이의 제조방법
JPH1066527A (ja) お好み焼き用穀粉、たこ焼き用穀粉、お好み焼き及びたこ焼き
RO113937B1 (ro) Compoziţie pentru prepararea unor produse din grupa biscuiţi
AR041656A1 (es) Productos alimenticios
SWANSON FUNCTIONAL PERFORMANCE OF THUAL BARLEY GROWN IN TWO LOCATIONS AS AFFECTEDBY SALT IN MODEL AND FOOD SYSTEMS (TENNESSEE, VARIETY BREADS, ALASKA)
AR121827A1 (es) Composición de premezcla de mínimas calorías para elaboración de panificados y pastas
US20050220960A1 (en) Collagen protein breads, cereals, rice, pastas
ES2151923T3 (es) Metodo de produccion de alimento frito extruido, a base de cereales, que contiene goma tal como carboximetilcelulosa.
TH96599A (th) แป้งสาลีชนิดผ่านการปฏิบัติด้วยความชื้นและความร้อนแล้วสำหรับอาหารที่มีแป้งสาลี, พรีมิกซ์หรือวัสดุอาหารซึ่งมีแป้งสาลีดังกล่าว, และผลิตภัณฑ์อาหารที่ผลิตขึ้นโดยการใช้แป้งสาลีดังกล่าว
GB2074005A (en) Farinaceous foodstuffs

Legal Events

Date Code Title Description
FG Grant, registration