ES2170230T3 - Harina aromatizada con aliaceas y procedimiento para la elaboracion de un producto de masa de harina aromatizada con aliaceas. - Google Patents

Harina aromatizada con aliaceas y procedimiento para la elaboracion de un producto de masa de harina aromatizada con aliaceas.

Info

Publication number
ES2170230T3
ES2170230T3 ES96912566T ES96912566T ES2170230T3 ES 2170230 T3 ES2170230 T3 ES 2170230T3 ES 96912566 T ES96912566 T ES 96912566T ES 96912566 T ES96912566 T ES 96912566T ES 2170230 T3 ES2170230 T3 ES 2170230T3
Authority
ES
Spain
Prior art keywords
flour
aromatized
garlic
pasta
aliaceas
Prior art date
Legal status (The legal status 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 status listed.)
Expired - Lifetime
Application number
ES96912566T
Other languages
English (en)
Inventor
Ernst Graf
Jon C Soper
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Givaudan SA
Original Assignee
Givaudan SA
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 Givaudan SA filed Critical Givaudan SA
Application granted granted Critical
Publication of ES2170230T3 publication Critical patent/ES2170230T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/366—Tubers, roots
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/14—Treating cheese after having reached its definite form, e.g. ripening, smoking
    • A23C19/16—Covering the cheese surface, e.g. with paraffin wax
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
    • A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
    • A23L27/72—Encapsulation
    • 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
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
    • 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
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/174—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough
    • A23L7/183—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough by heating without using a pressure release device
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
    • B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons
    • B01J13/02—Making microcapsules or microballoons
    • B01J13/06—Making microcapsules or microballoons by phase separation
    • B01J13/08—Simple coacervation, i.e. addition of highly hydrophilic material
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
    • B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons
    • B01J13/02—Making microcapsules or microballoons
    • B01J13/20—After-treatment of capsule walls, e.g. hardening
    • B01J13/206—Hardening; drying

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Biochemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)

Abstract

ESTA INVENCION SE REFIERE A UNA HARINA AROMATIZADA DE AJO, ASI COMO A UN METODO PARA LA PRODUCCION DE UN PRODUCTO DE PASTA DE HARINA AROMATIZADA. LA HARINA DE AJO AROMATIZADA COMPRENDE HARINA Y CAPSULAS DE ACEITE DE AJO FORMADAS POR COACERVACION DE PROTEINAS. LAS CAPSULAS DE ACEITE DE AJO SON ESTABLES FRENTE AL CALOR Y FRACTURABLES Y SE AÑADEN EN UNA CANTIDAD AROMATIZANTE SUFICIENTE CUANDO LA HARINA SE FORMA EN LA MASA. DEBIDO A QUE LAS CAPSULAS DE ACEITE DE AJO SON ESTABLES FRENTE AL CALOR, EL ACEITE DE AJO NO AFECTA A LA REOLOGIA DE LA PASTA DURANTE EL PROCESAMIENTO, COCIMIENTO O COCINADO DE LA PASTA. ASIMISMO, DEBIDO A QUE LAS CAPSULAS SON FRACTURABLES CUANDO SE MASTICAN, EL PRODUCTO DE LA MASA PROPORCIONA UN AROMA UNIFORME Y CONTINUO A AJO CUANDO SE COME. EN OTRO ASPECTO DE LA INVENCION, LA HARINA AROMATIZADA O EL PRODUCTO DE PASTA INCLUYE ADEMAS MATERIAL LIBRE DE AJO EN UNA CANTIDAD SUFICIENTE PARA REDUCIR EL TIEMPO DE MEZCLA REQUERIDO PARA DESARROLLAR LA PASTA. EL MATERIAL LIBRE DE AJO SE PUEDE COMBINAR CON LAS CAPSULAS DE ACEITE EN UNA MEZCLA PERSONALIZADA PARA PROPORCIONAR EL NIVEL DE SABOR Y EFECTO SOBRE LA REOLOGIA DE LA PASTA DESEADO.
ES96912566T 1995-04-13 1996-04-04 Harina aromatizada con aliaceas y procedimiento para la elaboracion de un producto de masa de harina aromatizada con aliaceas. Expired - Lifetime ES2170230T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US08/422,705 US5536513A (en) 1992-03-30 1995-04-13 Flavored flour containing allium oil capsules and method of making flavored flour dough product

Publications (1)

Publication Number Publication Date
ES2170230T3 true ES2170230T3 (es) 2002-08-01

Family

ID=23676011

Family Applications (1)

Application Number Title Priority Date Filing Date
ES96912566T Expired - Lifetime ES2170230T3 (es) 1995-04-13 1996-04-04 Harina aromatizada con aliaceas y procedimiento para la elaboracion de un producto de masa de harina aromatizada con aliaceas.

Country Status (8)

Country Link
US (1) US5536513A (es)
EP (1) EP0820233B1 (es)
JP (1) JPH11504510A (es)
KR (1) KR100416458B1 (es)
CA (1) CA2216742C (es)
DE (1) DE69619104T2 (es)
ES (1) ES2170230T3 (es)
WO (1) WO1996032017A1 (es)

Families Citing this family (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5759599A (en) * 1992-03-30 1998-06-02 Givaudan Roure Flavors Corporation Method of flavoring and mechanically processing foods with polymer encapsulated flavor oils
US5792505A (en) * 1992-09-22 1998-08-11 Mccormick & Company, Inc. Flavor encapsulation
CA2160684A1 (en) 1993-04-16 1994-10-27 Michael A. Porzio Encapsulating compositions
US5756136A (en) * 1995-06-02 1998-05-26 Mccormick & Company, Inc. Controlled release encapsulation compositions
EP0750854B1 (en) * 1995-06-29 2001-10-24 Societe Des Produits Nestle S.A. Process for encapsulating a core material with a polymer by high-pressure treatment
WO1998018338A1 (en) 1996-10-25 1998-05-07 Mccormick & Company, Inc. Fat-coated encapsulation compositions and method for preparing the same
US6039901A (en) 1997-01-31 2000-03-21 Givaudan Roure Flavors Corporation Enzymatically protein encapsulating oil particles by complex coacervation
US6444246B1 (en) 1997-12-16 2002-09-03 Mccormick & Company, Inc. Cake-resistant, hygroscopically sensitive materials and process for producing the same
EP1161883A1 (en) * 2000-06-07 2001-12-12 CSM Nederland B.V. Flavoured dough systems
JP4838419B2 (ja) * 2000-12-21 2011-12-14 小川香料株式会社 呈味賦与剤
IT1402133B1 (it) * 2010-07-30 2013-08-28 Etruria S R L Composizione alimentare in polvere a base di tartufo liofilizzato.
EP2471375A1 (en) * 2010-12-29 2012-07-04 Nestec S.A. Use of oil powder, oil flakes and oil cream for dough
BR112013029422B1 (pt) 2011-06-07 2021-12-28 Firmenich Sa Cápsulas núcleo-revestimento
BR112014028735B1 (pt) 2012-05-24 2020-10-20 Firmenich Sa processo de preparo de uma cápsulas de coacervato híbrido e a cápusula obtida
CN109197963A (zh) * 2018-09-14 2019-01-15 成都市彭州银裕食品有限公司 一种葱香酥的制备方法

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US2883285A (en) * 1955-05-23 1959-04-21 Lubig Richard Process of making bread-like baked goods
GB822614A (en) * 1955-06-23 1959-10-28 Gen Foods Corp Fat compositions and preparation thereof
US3537863A (en) * 1967-06-16 1970-11-03 Niclos M Sinnott Method of making garlic bread
US3537866A (en) * 1967-07-14 1970-11-03 Kitchens Of Sara Lee Inc Method of producing a packaged whipped cream layer cake
US3615679A (en) * 1968-10-31 1971-10-26 Buitoni Foods Corp Frozen pizza and dough
BE760075A (fr) * 1970-01-13 1971-06-09 Int Flavors & Fragrances Inc Methodes et compositions pour aromatiser les denrees alimentaires
US3965033A (en) * 1970-07-27 1976-06-22 Fuji Photo Film Co., Ltd. Process for the production of oil-containing microcapsules
US3717681A (en) * 1971-05-26 1973-02-20 Int Flavors & Fragrances Inc Alkenyl trisulfides
US3971859A (en) * 1972-02-11 1976-07-27 Peavey Company Technique for preparing edible food flavor pellets
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Also Published As

Publication number Publication date
DE69619104D1 (de) 2002-03-21
EP0820233A1 (en) 1998-01-28
DE69619104T2 (de) 2002-09-19
CA2216742A1 (en) 1996-10-17
CA2216742C (en) 2002-06-04
US5536513A (en) 1996-07-16
MX9707853A (es) 1997-11-29
JPH11504510A (ja) 1999-04-27
EP0820233B1 (en) 2002-02-06
KR100416458B1 (ko) 2004-05-20
KR19980703833A (ko) 1998-12-05
WO1996032017A1 (en) 1996-10-17

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