BRPI0804406A2 - Gluten free bread with 2% chitosan added - Google Patents
Gluten free bread with 2% chitosan added Download PDFInfo
- Publication number
- BRPI0804406A2 BRPI0804406A2 BRPI0804406-6A BRPI0804406A BRPI0804406A2 BR PI0804406 A2 BRPI0804406 A2 BR PI0804406A2 BR PI0804406 A BRPI0804406 A BR PI0804406A BR PI0804406 A2 BRPI0804406 A2 BR PI0804406A2
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- gluten
- chitosan
- bread
- free
- yeast
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Abstract
Pão composto de quitosana e de farinhas amiláceas tais como amido de milho, fécula de batata e polvilho doce que não permitem a formação de glúten. Apresenta em sua formulação sopa instantânea sabor queijo e sabor batata atribuindo ao produto um sabor mais palatável. Indicado para o consumo de pessoas portadoras da doença celiaca, ou seja, pessoas com intolerância ao glúten.Bread consisting of chitosan and starchy flours such as cornstarch, potato starch and gluten-free flour. It has instant cheese soup and potato flavor in its formulation, giving the product a more palatable flavor. Indicated for the consumption of people with celiac disease, ie people with gluten intolerance.
Description
Relatório descritivo da patente de invenção para PÃO SEM GLÚTENCOM ADIÇÃO DE 2% DE QUITOSANA.Patent descriptive report for GLUTEN FREE BREAD 2% ADDITION OF CHITOSANA.
A presente invenção refere-se à elaboração de uma formulação de pãosem glúten com adição de 2% de quitosana.The present invention relates to the preparation of a gluten-free bread formulation with the addition of 2% chitosan.
O pão sem glúten, obtido com farinhas amiláceas, pode representar aoferta de produtos de custo menor e ser uma fonte de energia para pacientescelíacos (intolerância ao glúten). A presença da quitosana no pão auxiliará nadiminuição da quantidade de gorduras no organismo dos consumidores, poisesta se liga aos lipídeos fazendo com que estes sejam eliminados sem seremabsorvidos pelo organismo.Gluten-free bread, obtained with starchy flours, may offer lower cost products and be a source of energy for celiac patients (gluten intolerance). The presence of chitosan in bread will help to reduce the amount of fat in the body of consumers, because it binds to lipids causing them to be eliminated without being absorbed by the body.
Os produtos sem glúten comercializados atualmente, geralmente, nãopossuem constituintes que atribuam um valor agregado ao produto e muitasvezes não apresentam uma estrutura (textura, cor e sabor) adequada devido àisenção de glúten na sua formulação. O público alvo desta invenção é grupodos portadores da doença celíaca, ou seja, pessoas com intolerância ao glúten.Currently marketed gluten-free products generally do not have constituents that add value to the product and often lack adequate structure (texture, color and taste) due to the absence of gluten in their formulation. The target audience of this invention is groups with celiac disease, ie people with gluten intolerance.
Devido à exclusão quase total de alguns alimentos ricos em carboidratos efibras, a dieta do celíaco habitualmente é composta em sua maior parte degorduras e proteínas. Sendo assim, alguns portadores da doença célicaapresentam elevado nível de colesterol devido à quantidade de gorduraspresentes na dieta.Due to the almost total exclusion of some carbohydrate-rich foods and fibers, the celiac's diet is usually mostly composed of fat and protein. Thus, some patients with celiac disease present high cholesterol due to the amount of fats present in the diet.
A invenção também se refere a um processo de criação de uma novaformulação que possui valores agregados como a quitosana que retém oslipídeos e a sopa instantânea que atribuiu um melhor sabor ao produto. O pãosem glúten com adição de 2% de quitosana possui a seguinte formulação: 10gThe invention also relates to a process of creating a new formulation having aggregated values such as chitosan which retains the lipids and instant soup which gives the product a better taste. Gluten-free bread with 2% chitosan added has the following formulation: 10g
Sopa Instantânea Sabor Queijo, 20g Sopa Instantânea Sabor Batata, 180gAmido de Milho, 105g Fecula de Batata, 90g Polvilho Doce, 30g Acucar, 15gSal, 30g Emustab, 6g Claras de Ovos, 120mL de Óleo, 240mL de Água, 6gFermento e 7,5g de Quitosana (2%).Instant Soup Cheese Flavor, 20g Instant Soup Potato Flavor, 180gCornstarch, 105g Potato Starch, 90g Sweet Sprinkles, 30g Sugar, 15gSal, 30g Emustab, 6g Egg Whites, 120mL Oil, 240mL Water, 6gFerment and 7.5g Chitosan (2%).
A descrição que se segue fará compreender como se deu o preparo daamostra de pão sem glúten com adição de 2% de quitosana.Primeiramente colocamos em um recipiente de polietileno osingredientes farináceos que eram constituídos pela a sopa instantânea dequeijo, sopa instantânea de batata, o amido de milho, a fécula de batata, opolvilho doce e o amido de milho. Logo após foram adicionados no mesmorecipiente de polietileno o sal, o açúcar, o Emustab, que havia sido previamentecolocado em um recipiente de aço inoxidável e derretido no forno industrial, porcerca de 2 minutos a uma temperatura de 200°C, o óleo e as claras de ovos.Homogeneizou-se bem a mistura com o auxílio de uma batedeira domésticaque possuía palhetas de aço inoxidável e por final acrescentou-se a água e ofermento deixando a massa fermentar por 20 minutos.The following description will make it possible to understand how the gluten free bread sample was prepared with the addition of 2% chitosan. First we put in a polyethylene container the farinaceous ingredients that were made up of the instant cheese soup, potato starch, starch cornstarch, potato starch, sweet cornmeal and cornstarch. Soon after, the salt, sugar, Emustab, which had previously been placed in a stainless steel container and melted in the industrial oven, were added to the polyethylene container for about 2 minutes at a temperature of 200 ° C, oil and egg whites. The mixture was well homogenized with the aid of a household mixer that had stainless steel straws and finally added the water and offering letting the dough ferment for 20 minutes.
Os pães foram levados ao forno industrial a uma temperatura de220°C, onde a formulação permaneceu por 40 minutos, retirando-a do fornoapenas quando a aparência dourada mostrava-se evidente.The breads were baked in the industrial oven at a temperature of 220Â ° C, where the formulation remained for 40 minutes, removing it from the oven only when the golden appearance was evident.
Claims (5)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
BRPI0804406-6A BRPI0804406A2 (en) | 2008-10-16 | 2008-10-16 | Gluten free bread with 2% chitosan added |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
BRPI0804406-6A BRPI0804406A2 (en) | 2008-10-16 | 2008-10-16 | Gluten free bread with 2% chitosan added |
Publications (1)
Publication Number | Publication Date |
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BRPI0804406A2 true BRPI0804406A2 (en) | 2010-07-13 |
Family
ID=42320474
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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BRPI0804406-6A BRPI0804406A2 (en) | 2008-10-16 | 2008-10-16 | Gluten free bread with 2% chitosan added |
Country Status (1)
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BR (1) | BRPI0804406A2 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2018011714A1 (en) * | 2016-07-11 | 2018-01-18 | Universidade De Trás-Os-Montes E Alto Douro | Preparation of cereal products suitable for celiac patients by the creation of supramolecular structures between proteins and chitosan |
-
2008
- 2008-10-16 BR BRPI0804406-6A patent/BRPI0804406A2/en not_active IP Right Cessation
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2018011714A1 (en) * | 2016-07-11 | 2018-01-18 | Universidade De Trás-Os-Montes E Alto Douro | Preparation of cereal products suitable for celiac patients by the creation of supramolecular structures between proteins and chitosan |
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Legal Events
Date | Code | Title | Description |
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B03A | Publication of an application: publication of a patent application or of a certificate of addition of invention | ||
B08F | Application fees: dismissal - article 86 of industrial property law |
Free format text: REFERENTE A 3A ANUIDADE. |
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B08K | Lapse as no evidence of payment of the annual fee has been furnished to inpi (acc. art. 87) |
Free format text: NAO APRESENTADA A GUIA DE CUMPRIMENTO DE EXIGENCIA. REFERENTE A 3A ANUIDADE. |
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B15K | Others concerning applications: alteration of classification |
Free format text: AS CLASSIFICACOES ANTERIORES ERAM: A23L 1/30; A23L 1/16 Ipc: A23L 33/28 (2016.01) |