ATE258014T1 - Verfahren zur herstellung von einem stärkeersatz auf der basis von mais und so hergestellter ersatz - Google Patents

Verfahren zur herstellung von einem stärkeersatz auf der basis von mais und so hergestellter ersatz

Info

Publication number
ATE258014T1
ATE258014T1 AT00450009T AT00450009T ATE258014T1 AT E258014 T1 ATE258014 T1 AT E258014T1 AT 00450009 T AT00450009 T AT 00450009T AT 00450009 T AT00450009 T AT 00450009T AT E258014 T1 ATE258014 T1 AT E258014T1
Authority
AT
Austria
Prior art keywords
substitute
starch
corn
producing
grain size
Prior art date
Application number
AT00450009T
Other languages
English (en)
Inventor
Jean-Bernard Lacadee
Original Assignee
Jean-Bernard Lacadee
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 Jean-Bernard Lacadee filed Critical Jean-Bernard Lacadee
Application granted granted Critical
Publication of ATE258014T1 publication Critical patent/ATE258014T1/de

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/02—Preparatory treatment, e.g. crushing of raw materials or steeping process
    • 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
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • 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
    • 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
    • A23L29/225—Farinaceous thickening agents other than isolated starch or derivatives
    • 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
    • A23L7/198—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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Dispersion Chemistry (AREA)
  • Biochemistry (AREA)
  • Materials Engineering (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Medicinal Chemistry (AREA)
  • Organic Chemistry (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Cereal-Derived Products (AREA)
  • Grain Derivatives (AREA)
  • Saccharide Compounds (AREA)
AT00450009T 1999-06-09 2000-06-08 Verfahren zur herstellung von einem stärkeersatz auf der basis von mais und so hergestellter ersatz ATE258014T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR9907506A FR2794756B1 (fr) 1999-06-09 1999-06-09 Procede de fabrication d'un substituant a l'amidon, notamment a partir de mais et le substituant obtenu

Publications (1)

Publication Number Publication Date
ATE258014T1 true ATE258014T1 (de) 2004-02-15

Family

ID=9546759

Family Applications (1)

Application Number Title Priority Date Filing Date
AT00450009T ATE258014T1 (de) 1999-06-09 2000-06-08 Verfahren zur herstellung von einem stärkeersatz auf der basis von mais und so hergestellter ersatz

Country Status (5)

Country Link
EP (1) EP1059035B1 (de)
AT (1) ATE258014T1 (de)
DE (1) DE60007798T2 (de)
ES (1) ES2215018T3 (de)
FR (1) FR2794756B1 (de)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6777015B2 (en) * 2001-03-16 2004-08-17 National Starch And Chemical Investment Holding Corporation Co-processed compositions useful as culinary thickeners
DE102006033791A1 (de) * 2006-07-19 2008-01-24 Prokon Nord Energiesysteme Gmbh Verbesserte Verfahren zur Herstellung von Ethanol, Gluten und und Kleie aus Getreide

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU413774B2 (en) * 1967-09-18 1971-05-31 Gillespie Bros. Pty Limited A starch substitute for use inthe food industry
US3928647A (en) * 1973-04-23 1975-12-23 Procter & Gamble Dry prepared muffin mixes comprising impact-milled hard wheat flour
FR2660163B1 (fr) * 1990-03-28 1992-06-19 Noelle Services Sa Farine de lupin, son procede d'obtention et ses applications.
DE69100341T2 (de) * 1990-05-21 1994-01-20 Unilever Nv Verbessertes Mehl.
DE4344139C2 (de) * 1993-12-23 1997-08-07 Inst Getreideverarbeitung Verfahren zur Herstellung von Papier, Karton und Pappe mit verbesserten Gebrauchseigenschaften

Also Published As

Publication number Publication date
DE60007798T2 (de) 2004-11-25
EP1059035B1 (de) 2004-01-21
ES2215018T3 (es) 2004-10-01
FR2794756A1 (fr) 2000-12-15
EP1059035A1 (de) 2000-12-13
FR2794756B1 (fr) 2001-08-24
DE60007798D1 (de) 2004-02-26

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Legal Events

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