ATE377955T1 - Kontinuierliche enzymatische vorgarung für die herstellung eines instant-maismehls für snackprodukte und tortillas - Google Patents

Kontinuierliche enzymatische vorgarung für die herstellung eines instant-maismehls für snackprodukte und tortillas

Info

Publication number
ATE377955T1
ATE377955T1 AT03791810T AT03791810T ATE377955T1 AT E377955 T1 ATE377955 T1 AT E377955T1 AT 03791810 T AT03791810 T AT 03791810T AT 03791810 T AT03791810 T AT 03791810T AT E377955 T1 ATE377955 T1 AT E377955T1
Authority
AT
Austria
Prior art keywords
flour
corn
tortillas
particle
corn flour
Prior art date
Application number
AT03791810T
Other languages
English (en)
Inventor
Manuel Rubio
Roberto Contreras
Felipe Rubio
Juan Fernando Ramirez
Original Assignee
Barrera Roberto Gonzalez
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
Priority claimed from US10/231,291 external-priority patent/US6638554B1/en
Application filed by Barrera Roberto Gonzalez filed Critical Barrera Roberto Gonzalez
Application granted granted Critical
Publication of ATE377955T1 publication Critical patent/ATE377955T1/de

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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • 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
    • 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
    • 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
    • B02B1/08—Conditioning grain with respect to temperature or water content
    • 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
    • B02B5/00—Grain treatment not otherwise provided for
    • B02B5/02—Combined processes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01001—Alpha-amylase (3.2.1.1)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01032—Xylan endo-1,3-beta-xylosidase (3.2.1.32), i.e. endo-1-3-beta-xylanase

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biotechnology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Confectionery (AREA)
AT03791810T 2002-08-30 2003-08-28 Kontinuierliche enzymatische vorgarung für die herstellung eines instant-maismehls für snackprodukte und tortillas ATE377955T1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US10/231,291 US6638554B1 (en) 2002-08-30 2002-08-30 Continuous production of an instant corn flour for arepa and tortilla, using an enzymatic precooking
US10/653,361 US7014875B2 (en) 2002-08-30 2003-08-28 Continuous enzymatic precooking for the production of an instant corn flour for snack and tortilla

Publications (1)

Publication Number Publication Date
ATE377955T1 true ATE377955T1 (de) 2007-11-15

Family

ID=31980953

Family Applications (1)

Application Number Title Priority Date Filing Date
AT03791810T ATE377955T1 (de) 2002-08-30 2003-08-28 Kontinuierliche enzymatische vorgarung für die herstellung eines instant-maismehls für snackprodukte und tortillas

Country Status (7)

Country Link
EP (1) EP1545242B8 (de)
AT (1) ATE377955T1 (de)
AU (1) AU2003260093A1 (de)
CA (1) CA2495148C (de)
DE (1) DE60317536D1 (de)
MX (1) MXPA05000339A (de)
WO (1) WO2004019701A1 (de)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20070148318A1 (en) * 2005-12-22 2007-06-28 Rubio Felipe A Continuous production of masa flour and whole-corn flour for grain-based foods, using a novel precooking
CN102105069A (zh) * 2008-06-26 2011-06-22 先进科技研究公司 使用高固体调节连续生产用于谷物基食品的谷类面粉和全谷类面粉
CN104492524A (zh) * 2014-11-24 2015-04-08 山东华麟面业有限公司 一种颗粒面粉冷加工系统
US11172695B2 (en) * 2016-03-22 2021-11-16 The Quaker Oats Company Method, apparatus, and product providing hydrolyzed starch and fiber
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
JP2024500118A (ja) * 2020-12-17 2024-01-04 ノボザイムス アクティーゼルスカブ トウモロコシ湿潤製粉における改善された繊維洗浄

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6265013B1 (en) * 2000-03-28 2001-07-24 Instituto Politecnico Nacional Selective nixtamalization process for the production of fresh whole corn masa, nixtamalized corn flour and derived products
US6326045B1 (en) * 2001-01-19 2001-12-04 Manuel J. Rubio method for the production of precooked and dehulled corn flour for arepa and tortilla

Also Published As

Publication number Publication date
DE60317536D1 (de) 2007-12-27
CA2495148C (en) 2010-02-16
WO2004019701A1 (en) 2004-03-11
AU2003260093A1 (en) 2004-03-19
EP1545242A1 (de) 2005-06-29
CA2495148A1 (en) 2004-03-11
MXPA05000339A (es) 2005-09-20
EP1545242B1 (de) 2007-11-14
EP1545242B8 (de) 2008-02-13
EP1545242A4 (de) 2006-07-12

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