EA201991965A1 - Повторное увлажнение крахмала и/или муки, подвергнутых сшиванию посредством термообработки - Google Patents
Повторное увлажнение крахмала и/или муки, подвергнутых сшиванию посредством термообработкиInfo
- Publication number
- EA201991965A1 EA201991965A1 EA201991965A EA201991965A EA201991965A1 EA 201991965 A1 EA201991965 A1 EA 201991965A1 EA 201991965 A EA201991965 A EA 201991965A EA 201991965 A EA201991965 A EA 201991965A EA 201991965 A1 EA201991965 A1 EA 201991965A1
- Authority
- EA
- Eurasian Patent Office
- Prior art keywords
- flour
- starch
- stapped
- moisturizing
- thermal processing
- Prior art date
Links
- 239000007858 starting material Substances 0.000 abstract 3
- 229920002472 Starch Polymers 0.000 abstract 2
- 235000013312 flour Nutrition 0.000 abstract 2
- 235000019698 starch Nutrition 0.000 abstract 2
- 239000008107 starch Substances 0.000 abstract 2
- 239000008346 aqueous phase Substances 0.000 abstract 1
- 239000000470 constituent Substances 0.000 abstract 1
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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/55—Rehydration or dissolving of foodstuffs
-
- 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
-
- 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
-
- 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
Abstract
Настоящее изобретение относится к способу обработки исходного материала, содержащего крахмал, подвергнутый сшиванию посредством термообработки, и/или муку, подвергнутую сшиванию посредством термообработки, в качестве своей преобладающей составляющей, при этом содержание влаги в исходном материале составляет не более 8 вес.%, включающему стадию повторного увлажнения, на которой к исходному материалу добавляют от 0,1 до 30 вес.% водной фазы с образованием продукта, содержащего крахмал, подвергнутый повторному увлажнению, и/или муку, подвергнутую повторному увлажнению.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP17000468 | 2017-03-22 | ||
PCT/EP2018/057130 WO2018172398A1 (en) | 2017-03-22 | 2018-03-21 | Remoistening of thermally inhibited starch and/or flour |
Publications (1)
Publication Number | Publication Date |
---|---|
EA201991965A1 true EA201991965A1 (ru) | 2020-01-31 |
Family
ID=58454834
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EA201991965A EA201991965A1 (ru) | 2017-03-22 | 2018-03-21 | Повторное увлажнение крахмала и/или муки, подвергнутых сшиванию посредством термообработки |
Country Status (12)
Country | Link |
---|---|
US (1) | US20210106034A1 (ru) |
EP (1) | EP3599891B1 (ru) |
JP (1) | JP6783960B2 (ru) |
CN (1) | CN110392531B (ru) |
AU (1) | AU2018240412B2 (ru) |
BR (1) | BR112019019583A2 (ru) |
CA (1) | CA3053075A1 (ru) |
DK (1) | DK3599891T3 (ru) |
EA (1) | EA201991965A1 (ru) |
MX (1) | MX2019011240A (ru) |
PT (1) | PT3599891T (ru) |
WO (1) | WO2018172398A1 (ru) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP3599891B1 (en) | 2017-03-22 | 2021-08-04 | Beneo Remy | Remoistening of thermally inhibited starch and/or flour |
WO2019180070A1 (en) * | 2018-03-21 | 2019-09-26 | Beneo Remy | Process for the preparation of thermally inhibited starch and/or thermally inhibited flour |
BR112021010276A2 (pt) * | 2018-11-30 | 2021-08-17 | Cargill, Incorporated | composição não proveniente de grãos, e, aplicações em retortagem de alimentos, em alimentos processados termicamente e estáveis durante o armazenamento, em alimentos enlatados, em alimentos processados sob ultra alta temperatura com embalagem asséptica e em rações para animais de estimação |
Family Cites Families (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3578498A (en) | 1967-06-12 | 1971-05-11 | Cpc International Inc | Desolventizing of starch |
AU7552494A (en) | 1993-07-30 | 1995-02-28 | National Starch And Chemical Investment Holding Corporation | Heat treated noncohesive starches and flours and process for their production |
AU696688B2 (en) * | 1994-07-29 | 1998-09-17 | Corn Products Development, Inc. | Foods containing thermally-inhibited starches and flours |
AU1728695A (en) * | 1994-07-29 | 1996-03-04 | National Starch And Chemical Investment Holding Corporation | Thermally inhibited pregelatinized 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 |
BRPI0608772A2 (pt) * | 2005-05-11 | 2010-01-26 | Pulsewave Llc | processamento de grãos e materiais similares |
PE20100401A1 (es) | 2008-10-10 | 2010-06-14 | Rich Products Corp | Metodo para el tratamiento termico de harina y su producto obtenido |
US8703933B2 (en) | 2012-01-06 | 2014-04-22 | Corn Products Development, Inc | Single-phase preparation of hydrophobic starch product |
US10463066B2 (en) | 2012-05-15 | 2019-11-05 | Tate & Lyle Ingredients Americas Llc | Process for preparing inhibited non-pregelatinized granular starches |
US20130337118A1 (en) * | 2012-06-13 | 2013-12-19 | Corn Products Development, Inc. | Heat moisture treated and thermally inhibited starches and flours that improve the crispness of battered and breaded foods |
ES2691701T3 (es) | 2012-06-29 | 2018-11-28 | Agrana Stärke Gmbh | Almidón inhibido térmicamente y harinas que contienen almidón |
PL2895514T3 (pl) | 2012-09-14 | 2020-10-19 | Stichting Wageningen Research | Skrobia modyfikowana hydrotermicznie |
EP3599891B1 (en) | 2017-03-22 | 2021-08-04 | Beneo Remy | Remoistening of thermally inhibited starch and/or flour |
-
2018
- 2018-03-21 EP EP18711572.0A patent/EP3599891B1/en active Active
- 2018-03-21 DK DK18711572.0T patent/DK3599891T3/da active
- 2018-03-21 EA EA201991965A patent/EA201991965A1/ru unknown
- 2018-03-21 PT PT187115720T patent/PT3599891T/pt unknown
- 2018-03-21 MX MX2019011240A patent/MX2019011240A/es unknown
- 2018-03-21 WO PCT/EP2018/057130 patent/WO2018172398A1/en unknown
- 2018-03-21 BR BR112019019583A patent/BR112019019583A2/pt not_active Application Discontinuation
- 2018-03-21 CN CN201880015933.4A patent/CN110392531B/zh active Active
- 2018-03-21 US US16/496,372 patent/US20210106034A1/en active Pending
- 2018-03-21 AU AU2018240412A patent/AU2018240412B2/en active Active
- 2018-03-21 JP JP2019571792A patent/JP6783960B2/ja active Active
- 2018-03-21 CA CA3053075A patent/CA3053075A1/en active Pending
Also Published As
Publication number | Publication date |
---|---|
PT3599891T (pt) | 2021-12-09 |
BR112019019583A2 (pt) | 2020-04-14 |
EP3599891A1 (en) | 2020-02-05 |
DK3599891T3 (en) | 2023-03-13 |
MX2019011240A (es) | 2019-11-01 |
US20210106034A1 (en) | 2021-04-15 |
AU2018240412B2 (en) | 2020-05-21 |
JP6783960B2 (ja) | 2020-11-11 |
JP2020509785A (ja) | 2020-04-02 |
EP3599891B1 (en) | 2021-08-04 |
CN110392531B (zh) | 2022-12-09 |
WO2018172398A1 (en) | 2018-09-27 |
AU2018240412A1 (en) | 2019-08-29 |
CA3053075A1 (en) | 2018-09-27 |
CN110392531A (zh) | 2019-10-29 |
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