BR102018008170A2 - process for pre-baking sprinkles - Google Patents
process for pre-baking sprinkles Download PDFInfo
- Publication number
- BR102018008170A2 BR102018008170A2 BR102018008170-5A BR102018008170A BR102018008170A2 BR 102018008170 A2 BR102018008170 A2 BR 102018008170A2 BR 102018008170 A BR102018008170 A BR 102018008170A BR 102018008170 A2 BR102018008170 A2 BR 102018008170A2
- Authority
- BR
- Brazil
- Prior art keywords
- starch
- individual portions
- dough
- sprinkles
- molds
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 6
- 229920002472 Starch Polymers 0.000 claims abstract description 15
- 235000019698 starch Nutrition 0.000 claims abstract description 15
- 239000008107 starch Substances 0.000 claims abstract description 15
- 235000013305 food Nutrition 0.000 claims abstract description 6
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 7
- 239000010775 animal oil Substances 0.000 claims description 2
- 235000013601 eggs Nutrition 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 239000007921 spray Substances 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 claims description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 2
- 239000008158 vegetable oil Substances 0.000 claims description 2
- 241000658379 Manihot esculenta subsp. esculenta Species 0.000 claims 1
- 239000000047 product Substances 0.000 abstract description 6
- 238000002425 crystallisation Methods 0.000 abstract description 4
- 230000008025 crystallization Effects 0.000 abstract description 4
- 239000012467 final product Substances 0.000 abstract description 3
- 238000010257 thawing Methods 0.000 abstract description 3
- 235000013312 flour Nutrition 0.000 abstract 1
- 240000003183 Manihot esculenta Species 0.000 description 6
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 235000006171 gluten free diet Nutrition 0.000 description 1
- 235000020884 gluten-free diet Nutrition 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
Classifications
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
-
- 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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
-
- 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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
é descrito um processo para pré-assar alimento à base de polvilho que inclui um conjunto de etapas que preserva a umidade da massa, mediante controle das condições de temperatura e tempo, ao mesmo tempo em que forma uma crosta que contrasta com a maciez e a porosidade do miolo, permitindo que o produto pré-assado seja congelado sem cristalização das moléculas de amido, de forma que o descongelamento não afeta a textura e o sabor do produto final.A process for pre-baking flour-based food is described which includes a set of steps that preserves the moisture of the dough by controlling the temperature and time conditions while forming a crust that contrasts with the softness and the softness. porosity of the crumb, allowing the pre-baked product to be frozen without crystallization of starch molecules, so thawing does not affect the texture and taste of the final product.
Description
PROCESSO PARA PRÉ-ASSAR ALIMENTO À BASE DE POLVILHOPROCESS FOR PRE-BAKING SPRINKLED FOOD
CAMPO DA INVENÇÃO [01] A presente patente de invenção descreve um processo para préassar alimento à base de polvilho. Mais especifica mente compreende um conjunto de etapas que preserva a umidade da massa, mediante controle das condições de temperatura e tempo, ao mesmo tempo em que forma uma crosta que contrasta com a maciez e a porosidade do miolo, permitindo que o produto pré-assado seja congelado sem cristalização das moléculas de amido, de forma que o descongelamento não afeta a textura e o sabor do produto final.FIELD OF THE INVENTION [01] The present patent describes a process for pre-preparing starch-based food. More specifically, it comprises a set of steps that preserves the moisture of the dough, by controlling the temperature and time conditions, while forming a crust that contrasts with the softness and porosity of the crumb, allowing the pre-baked product be frozen without crystallization of the starch molecules, so that thawing does not affect the texture and taste of the final product.
ANTECEDENTES DA INVENÇÃO [02] O polvilho, também chamado de fécula de mandioca ou goma, é um pó fino, branco, sem cheiro e sem sabor obtido da raiz da mandioca (Manihot utilissima) limpa, descascada, triturada, desintegrada e purificada. O polvilho, de acordo com o teor de acidez, é classificado em polvilho doce ou polvilho azedo.BACKGROUND OF THE INVENTION [02] The starch, also called cassava starch or gum, is a fine, white, odorless and tasteless powder obtained from the clean, peeled, crushed, disintegrated and purified cassava root (Manihot utilissima). The starch, according to the acidity content, is classified as sweet or sour starch.
[03] Atualmente, o consumo é alto, sendo uma alternativa para uma alimentação sem glúten.[03] Currently, consumption is high, being an alternative to a gluten-free diet.
[04] A fécula de mandioca, entretanto, em razão de sua propriedade de cozimento mais baixa, afeta as características da massa, apresentando maior viscosidade e retrogradação (cristalização das moléculas de amido) após o resfriamento, muito provavelmente relacionado com a falta de glúten. Esta condição influi no congelamento do alimento, de forma que os produtos à base de fécula de mandioca são consumidos após serem preparados, sem a possibilidade de serem pré-assados ou congelados.[04] Cassava starch, however, due to its lower cooking properties, affects the characteristics of the dough, presenting greater viscosity and retrogradation (crystallization of starch molecules) after cooling, most likely related to the lack of gluten. . This condition influences the freezing of food, so that products based on cassava starch are consumed after being prepared, without the possibility of being pre-roasted or frozen.
[05] No entanto, o efeito crocante e o tempo de prateleira do produto[05] However, the crunchy effect and shelf life of the product
Petição 870180032825, de 23/04/2018, pág. 4/10Petition 870180032825, of 04/23/2018, p. 4/10
2/2 são curtos, de forma que oferecer o produto pré-pronto ao consumidor final é uma alternativa que pode ampliar o consumo.2/2 are short, so offering the ready-made product to the final consumer is an alternative that can increase consumption.
[06] Dessa forma, é objeto da presente patente de invenção um processo para pré-assar um alimento à base de polvilho que preserva a umidade da massa, mediante controle das condições de temperatura e tempo, permitindo que o produto pré-assado seja congelado sem cristalização das moléculas de amido, de forma que o descongelamento não afeta a textura e o sabor do produto final.[06] Thus, the object of the present invention patent is a process to pre-bake a starch-based food that preserves the moisture of the dough, by controlling the temperature and time conditions, allowing the pre-baked product to be frozen without crystallization of starch molecules, so thawing does not affect the texture and taste of the final product.
DESCRICÃO DETALHADA DA INVENÇÃO [07] A mistura homogeneizada à base de fécula de mandioca, ovos, sal e açúcar, em quantidades específicas, é dividida em porções para a conformação de porções individuais sob a forma de rosca, biscoito, entre outros.DETAILED DESCRIPTION OF THE INVENTION [07] The homogenized mixture based on cassava starch, eggs, salt and sugar, in specific quantities, is divided into portions for the formation of individual portions in the form of a donut, biscuit, among others.
[08] As porções individuais moldadas são posicionadas em formas untadas e recebem o borrifo de um óleo de origem animal ou vegetal comestíveis.[08] The individual molded portions are positioned in greased shapes and receive the spray of an edible animal or vegetable oil.
[09] As formas são colocadas em forno pré-aquecido à temperatura de 210°C e imediatamente após a colocação das formas no forno, a massa recebe vapor, a fim de formar uma casca crocante, obtida pela coagulação do amido sobre a superfície da massa, formando uma crosta que contrasta com a maciez e a porosidade do miolo, sendo mantida por cerca de 2 minutos.[09] The molds are placed in a preheated oven at 210 ° C and immediately after placing the molds in the oven, the dough receives steam in order to form a crunchy shell, obtained by coagulating the starch on the surface of the mold. mass, forming a crust that contrasts with the softness and porosity of the crumb, being maintained for about 2 minutes.
[010] Após o desenforme, as porções individuais são resfriadas à temperatura ambiente, seguindo para congelamento a -30°C, se seguindo a embalagem.[010] After unmolding, the individual portions are cooled to room temperature, followed by freezing at -30 ° C, followed by the packaging.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BR102018008170-5A BR102018008170A2 (en) | 2018-04-23 | 2018-04-23 | process for pre-baking sprinkles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BR102018008170-5A BR102018008170A2 (en) | 2018-04-23 | 2018-04-23 | process for pre-baking sprinkles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BR102018008170A2 true BR102018008170A2 (en) | 2019-11-05 |
Family
ID=68385840
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BR102018008170-5A BR102018008170A2 (en) | 2018-04-23 | 2018-04-23 | process for pre-baking sprinkles |
Country Status (1)
| Country | Link |
|---|---|
| BR (1) | BR102018008170A2 (en) |
-
2018
- 2018-04-23 BR BR102018008170-5A patent/BR102018008170A2/en not_active Application Discontinuation
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| B03A | Publication of a patent application or of a certificate of addition of invention [chapter 3.1 patent gazette] | ||
| B15V | Prolongation of time limit allowed |
Free format text: TENDO EM VISTA A PORTARIA INPI PR NO 120 DE 16/03/2020, PORTARIA INPI PR NO 161 DE 13/04/2020; PORTARIA INPI PR NO 166 DE 27/04/2020 E PORTARIA INPI PR NO 179 DE 11/05/2020, QUANTO A SUSPENSAO DOS PRAZOS VENCIDOS ENTRE 16/03/2020 A 31/05/2020, E PORTARIA INPI NO 334 DE 24/09/2020, QUANTO AOS PRAZOS VENCIDOS ENTRE 16/09/2020 A 25/09/2020, DEVOLVE-SE O PRAZO NESSE PEDIDO COM RELACAO A SOLICITACAO DO PEDIDO DE EXAME. |
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| B07A | Application suspended after technical examination (opinion) [chapter 7.1 patent gazette] | ||
| B09B | Patent application refused [chapter 9.2 patent gazette] | ||
| B09B | Patent application refused [chapter 9.2 patent gazette] |
Free format text: MANTIDO O INDEFERIMENTO UMA VEZ QUE NAO FOI APRESENTADO RECURSO DENTRO DO PRAZO LEGAL.MANTIDO O INDEFERIMENTO UMA VEZ QUE NAO FOI APRESENTADO RECURSO DENTRO DO PRAZO LEGAL. |