BR112022005329A2 - Processo para a preparação de amido pré-gelatinizado e/ou farinha pré-gelatinizada - Google Patents

Processo para a preparação de amido pré-gelatinizado e/ou farinha pré-gelatinizada

Info

Publication number
BR112022005329A2
BR112022005329A2 BR112022005329A BR112022005329A BR112022005329A2 BR 112022005329 A2 BR112022005329 A2 BR 112022005329A2 BR 112022005329 A BR112022005329 A BR 112022005329A BR 112022005329 A BR112022005329 A BR 112022005329A BR 112022005329 A2 BR112022005329 A2 BR 112022005329A2
Authority
BR
Brazil
Prior art keywords
starch
pregelatinized
flour
composition
aqueous medium
Prior art date
Application number
BR112022005329A
Other languages
English (en)
Inventor
Bart Levecke
De Vleeschouwer Kristel
Original Assignee
Beneo Remy
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 Beneo Remy filed Critical Beneo Remy
Publication of BR112022005329A2 publication Critical patent/BR112022005329A2/pt

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
    • C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
    • 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
    • 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
    • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
    • 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
    • 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
    • C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
    • C08B30/18—Dextrin, e.g. yellow canari, white dextrin, amylodextrin or maltodextrin; Methods of depolymerisation, e.g. by irradiation or mechanically
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08H—DERIVATIVES OF NATURAL MACROMOLECULAR COMPOUNDS
    • C08H99/00—Subject matter not provided for in other groups of this subclass, e.g. flours, kernels
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08L3/02—Starch; Degradation products thereof, e.g. dextrin
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08L3/04—Starch derivatives, e.g. crosslinked derivatives
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L99/00—Compositions of natural macromolecular compounds or of derivatives thereof not provided for in groups C08L89/00 - C08L97/00
    • 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

  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Organic Chemistry (AREA)
  • Medicinal Chemistry (AREA)
  • Dispersion Chemistry (AREA)
  • Biochemistry (AREA)
  • Materials Engineering (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Grain Derivatives (AREA)
  • Medicinal Preparation (AREA)

Abstract

é provido um processo para a preparação de amido pré-gelatinizado e/ou farinha pré-gelatinizada, compreendendo as etapas de: prover um meio aquoso possuindo um ph de -1,0 a 7,5; misturar o amido e/ou a farinha com o meio aquoso para formar uma composição de amido possuindo um ph de 2,0 a 7,9, em que a composição de amido tem o meio aquoso como fase contínua e contém entre 20 e 60% em peso, exprimida como percentagem de matéria seca no peso total da composição de amido, de partículas de amido e/ou farinha; pré-gelatinizar a composição de amido, em que a referida composição é aquecida utilizando um secador de tambor, enquanto se gira o tambor, para formar o amido pré-gelatinizado e/ou farinha pré-gelatinizada, em que durante o aquecimento a composição de amido é seca utilizando o secador de tambor; permitir que o amido pré-gelatinizado e/ou farinha pré-gelatinizada esfriem até uma temperatura de, no máximo, 80 ºc; e armazenar o amido pré-gelatinizado e/ou farinha pré-gelatinizada obtidos a uma temperatura de, no máximo, 60 ºc.
BR112022005329A 2019-09-24 2020-09-24 Processo para a preparação de amido pré-gelatinizado e/ou farinha pré-gelatinizada BR112022005329A2 (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP19199285.8A EP3797601A1 (en) 2019-09-24 2019-09-24 Process for the preparation of pregelatinized starch and/or pregelatinized flour and pregelatinized starch and/or pregelatinized flour obtainable from said process
PCT/EP2020/076781 WO2021058680A1 (en) 2019-09-24 2020-09-24 Process for the preparation of pregelatinized starch and/or pregelatinized flour

Publications (1)

Publication Number Publication Date
BR112022005329A2 true BR112022005329A2 (pt) 2022-06-14

Family

ID=68066658

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112022005329A BR112022005329A2 (pt) 2019-09-24 2020-09-24 Processo para a preparação de amido pré-gelatinizado e/ou farinha pré-gelatinizada

Country Status (9)

Country Link
US (1) US20220361549A1 (pt)
EP (2) EP3797601A1 (pt)
JP (1) JP2022548491A (pt)
CN (1) CN114466596B (pt)
AU (1) AU2020354508A1 (pt)
BR (1) BR112022005329A2 (pt)
CA (1) CA3152198A1 (pt)
MX (1) MX2022003343A (pt)
WO (1) WO2021058680A1 (pt)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2023238730A1 (ja) * 2022-06-06 2023-12-14 株式会社日清製粉ウェルナ α化穀粉類及びその製造方法

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3607394A (en) * 1969-05-29 1971-09-21 Felix Joseph Germino Novel pregelatinized starches and process for preparing same
EP0108833B1 (en) * 1982-11-16 1986-04-16 National Starch and Chemical Corporation Instant gelling starche
US5720822A (en) * 1995-06-07 1998-02-24 National Starch And Chemical Investment Holding Corporation Thermally-inhibited pregelatinized non-granular starches and flours and process for their production
US5718770A (en) * 1994-08-25 1998-02-17 National Starch And Chemical Investment Holding Corporation Thermally-inhibited pregelatinized granular starches and flours and process for their production
ES2148728T3 (es) * 1995-01-18 2000-10-16 Nat Starch Chem Invest Almidones y harinas granulares pregelatinizados, termicamente inhibidos, y proceso para su produccion.
AUPS096302A0 (en) * 2002-03-08 2002-03-28 George Weston Foods Limited Improvements in and relating to food

Also Published As

Publication number Publication date
CN114466596A (zh) 2022-05-10
EP4033920A1 (en) 2022-08-03
MX2022003343A (es) 2022-06-14
JP2022548491A (ja) 2022-11-21
US20220361549A1 (en) 2022-11-17
AU2020354508A1 (en) 2022-03-03
CA3152198A1 (en) 2021-04-01
CN114466596B (zh) 2024-07-12
EP3797601A1 (en) 2021-03-31
WO2021058680A1 (en) 2021-04-01

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