ES2346505A1 - New formulation for the preparation of gluten-free foods - Google Patents

New formulation for the preparation of gluten-free foods Download PDF

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Publication number
ES2346505A1
ES2346505A1 ES200900707A ES200900707A ES2346505A1 ES 2346505 A1 ES2346505 A1 ES 2346505A1 ES 200900707 A ES200900707 A ES 200900707A ES 200900707 A ES200900707 A ES 200900707A ES 2346505 A1 ES2346505 A1 ES 2346505A1
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Prior art keywords
formulation
gluten
percentage
weight
mixture
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Granted
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ES200900707A
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Spanish (es)
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ES2346505B1 (en
Inventor
Miguel Embuena Lance
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CARNICAS EMBUENA S L
CARNICAS EMBUENA SL
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CARNICAS EMBUENA S L
CARNICAS EMBUENA SL
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Priority to ES200900707A priority Critical patent/ES2346505B1/en
Priority to PCT/ES2010/070143 priority patent/WO2010103158A1/en
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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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like
    • 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
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free 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
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/183—Natural gums
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/188—Cellulose; Derivatives thereof
    • A23L1/176—

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The present invention relates to a new gluten-free formulation characterised in that it comprises the following ingredients in percentage weight with respect to the total formulation: (a) 15 to 75% gluten-free flour and/or starch (b) 25 to 75% water (c) 0.1 to 10% sugar (d) 0.1 to 10% common salt (e) 0.1 to 5% thickener (f) 0.1 to 5% fresh pressed yeast. An object of the invention will moreover be the use of said formulation in the preparation of gluten-free foods, particularly in breaded foods, and more particularly in breaded meat-product foods.

Description

Nueva formulación para la preparación de alimentos sin gluten.New formulation for the preparation of gluten-free foods

Campo técnicoTechnical field

La presente invención se refiere a una nueva formulación sin gluten, así como al uso de dicha formulación en la preparación de alimentos sin gluten, especialmente en alimentos empanados, y más especialmente en alimentos empanados de productos cárnicos.The present invention relates to a new gluten-free formulation, as well as the use of said formulation in the preparation of gluten-free foods, especially in foods breaded, and more especially in breaded food products meat.

Estado de la técnica anterior a la invenciónState of the art prior to the invention

El gluten es una proteína amorfa que se encuentra en la semilla de muchos cereales, como el trigo o la cebada, combinada con almidón. En concreto, en el caso del trigo, el gluten representa el 80% de las proteínas totales de dicho cereal, y está compuesto de gliadina y glutenina.Gluten is an amorphous protein that is found in the seed of many cereals, such as wheat or barley, combined with starch. Specifically, in the case of wheat, the gluten represents 80% of the total proteins of said cereal, and It is composed of gliadin and glutenin.

En la población, existe un cierto número de individuos predispuestos genéticamente a una intolerancia permanente al gluten. Esta intolerancia produce una lesión grave en la mucosa del intestino delgado, conocida como enfermedad celíaca, que provoca una atrofia de las vellosidades intestinales, impidiendo una adecuada absorción de los nutrientes de los alimentos, como proteínas, grasas, hidratos de carbono, sales minerales o vitaminas.In the population, there is a certain number of individuals genetically predisposed to permanent intolerance to gluten This intolerance causes a serious mucosal lesion of the small intestine, known as celiac disease, which causes atrophy of the intestinal villi, preventing a adequate absorption of nutrients from food, such as proteins, fats, carbohydrates, mineral salts or vitamins

El único tratamiento existente a día de hoy de esta enfermedad consiste en el seguimiento de una dieta estricta sin gluten de por vida. Por tanto, se hace necesario el poder disponer en el mercado de productos sin gluten capaces de ser consumidos por todo tipo de colectivos y, en especial, por las personas que padecen intolerancia o alergia al gluten.The only existing treatment today This disease consists of following a strict diet without gluten for life. Therefore, it is necessary to be able to arrange in the market of gluten-free products capable of being consumed by all kinds of groups and, especially, for people who suffer gluten intolerance or allergy.

A la hora de elaborar ciertos productos alimenticios, en especial panes y masas horneadas, el gluten es el responsable de aportar la elasticidad necesaria a la masa de harina utilizada como materia prima, permitiendo de este modo su fermentación, así como de dotar a los panes y masas horneadas de la consistencia elástica y esponjosa deseada. A su vez, durante el proceso de horneado, el gluten es el responsable de que los gases de la fermentación queden retenidos en el interior de la masa, permitiendo que ésta alcance un determinado volumen. Asimismo, una vez llevada a cabo la etapa de cocción, la coagulación del gluten será la responsable de que el producto no pierda el volumen final deseado una vez éste haya sido adquirido.When making certain products food, especially breads and baked dough, gluten is the responsible for providing the necessary elasticity to the flour dough used as raw material, thus allowing its fermentation, as well as providing baked bread and doughs with elastic and spongy consistency desired. In turn, during the Baking process, gluten is responsible for the gases from the fermentation is retained inside the dough, allowing it to reach a certain volume. Also a once the cooking stage has been carried out, gluten coagulation will be responsible for the product not losing the final volume desired once it has been acquired.

Por tanto, a la hora de prescindir del gluten en la preparación de este tipo de productos, será necesario disponer de composiciones capaces de dotar a dichos productos de las propiedades anteriormente mencionadas.Therefore, when dispensing with gluten in the preparation of this type of products, it will be necessary to have compositions capable of providing said products with the properties previously mentioned.

Asimismo, en la elaboración de productos sin gluten es necesario tener en cuenta que, según la legislación europea, sólo es posible etiquetar como productos sin gluten aquellos cuyo contenido en dicha proteína no supere los 20 mg/kg.Also, in the production of products without gluten is necessary to take into account that, according to the legislation European, it is only possible to label gluten-free products those whose content in said protein does not exceed 20 mg / kg

Buscando en la literatura de patentes, es posible encontrar invenciones cuyo objeto de protección se encuentra destinado, precisamente, a la elaboración de nuevas composiciones sin gluten. Así por ejemplo, en WO2006/018861, se describe una nueva formulación sin gluten caracterizada por ser obtenida a partir de arroz. A su vez, en WO2007/062012, se recoge una nueva formulación que comprende ingredientes sin gluten como raíces secas procedentes de tubérculos, semillas o frutos secos.Searching in the patent literature, it is possible to find inventions whose object of protection is destined, precisely, to the elaboration of new compositions without gluten. Thus, for example, in WO2006 / 018861, a new one is described gluten-free formulation characterized by being obtained from rice. In turn, in WO2007 / 062012, a new formulation is collected comprising gluten-free ingredients such as dried roots of tubers, seeds or nuts.

Será, por tanto, objeto de la presente invención, una nueva formulación caracterizada por no contener gluten en su composición, y por dotar a los productos finales en base a dicha formulación de características óptimas en cuanto a su sabor, textura o consistencia.It will therefore be the subject of this invention, a new formulation characterized by not containing gluten in its composition, and to provide the final products in base to said formulation of optimal characteristics in terms of its taste, texture or consistency

Asimismo, un segundo objeto de esta invención estará dirigido a una composición que comprenda la formulación objeto de la invención, así como a su uso en la preparación de alimentos empanados, especialmente en alimentos empanados de productos cárnicos.Also, a second object of this invention will be aimed at a composition that includes the formulation object of the invention, as well as its use in the preparation of breaded foods, especially breaded foods from meat products.

Por último, será un objeto adicional de esta invención, el procedimiento para la preparación de la formulación sin gluten objeto de la invención.Finally, it will be an additional object of this invention, the process for the preparation of the formulation gluten free object of the invention.

Descripción de la invenciónDescription of the invention

La presente invención se refiere a una nueva formulación para la fabricación de alimentos sin gluten, caracterizada porque comprende los siguientes ingredientes, en porcentaje en peso respecto al total de la formulación:The present invention relates to a new formulation for the manufacture of gluten-free foods, characterized in that it comprises the following ingredients, in weight percentage with respect to the total formulation:

(a)(to)
de 15 a 75%, preferentemente de 35 a 55%, de harina y/o almidón sin gluten;from 15 to 75%, preferably 35 to 55%, of flour and / or starch without gluten;

(b)(b)
de 25 a 75%, preferentemente de 35 a 55%, de agua;from 25 to 75%, preferably 35 to 55%, of water;

(c)(C)
de 0.1 a 10%, preferentemente de 1 a 6%, de azúcar;from 0.1 to 10%, preferably 1 to 6%, of sugar;

(d)(d)
de 0.1 a 10%, preferentemente de 1 a 2.5%, de sal común;from 0.1 to 10%, preferably 1 to 2.5%, of common salt;

(e)(and)
de 0.1 a 5%, preferentemente de 0.6 a 2.5%, de espesante, preferentemente Hidroxipropilmetil celulosa (E-464);from 0.1 to 5%, preferably 0.6 to 2.5%, of thickener, preferably hydroxypropylmethyl cellulose (E-464);

(f)(F)
de 0.1 a 5%, preferentemente de 1 a 3%, de levadura fresca prensada, de la especie Saccharomyces Cereviseae.0.1 to 5%, preferably 1 to 3%, of fresh pressed yeast, of the Saccharomyces Cereviseae species.

De manera preferente, la harina será seleccionada de un grupo que consiste en harina de arroz, harina de altramuz y harina de maíz, o mezcla de las anteriores.Preferably, the flour will be selected from a group consisting of rice flour, flour lupine and cornmeal, or mixture of the above.

A su vez, el almidón será seleccionado de un grupo que consiste en almidón de arroz, almidón de maíz y almidón de tapioca, o mezcla de los anteriores.In turn, the starch will be selected from a group consisting of rice starch, corn starch and starch tapioca, or mixture of the above.

A su vez, en una realización particular de la invención, la formulación podrá comprender, además, otros espesantes, preferentemente Goma Guar (E-412) y/o Goma Xantana (E-415), los cuales serán añadidos en un porcentaje de 0.1 a 5%, preferentemente de 0.25 a 1.5% en peso total de la formulación.In turn, in a particular embodiment of the invention, the formulation may further comprise other thickeners, preferably Guar Gum (E-412) and / or Gum Xantana (E-415), which will be added in a percentage of 0.1 to 5%, preferably 0.25 to 1.5% by weight Total formulation.

Asimismo, en una realización particular adicional de la invención, la formulación podrá comprender, además, al menos un gasificante, en un porcentaje de 0.1 a 5%, preferentemente de 1 a 2% en peso total de la formulación, el cual será seleccionado preferentemente de un grupo que consiste en difosfatos de sodio y potasio (E-450), carbonato de sodio (E-500) y carbonato cálcico (E-170), o mezcla de los anteriores. Gracias al uso de este tipo de compuestos será posible ayudar a la producción de gas, por reacción química, y de esta forma será se hará necesario añadir una menor cantidad de levadura fresca.Also, in a particular embodiment In addition to the invention, the formulation may further comprise at least one gasifier, in a percentage of 0.1 to 5%, preferably 1 to 2% by total formulation weight, which will be preferably selected from a group consisting of sodium and potassium diphosphates (E-450), carbonate sodium (E-500) and calcium carbonate (E-170), or mixture of the above. Thanks to the use of this type of compounds it will be possible to help the production of gas, by chemical reaction, and in this way it will be necessary Add a smaller amount of fresh yeast.

A su vez, otros ingredientes que podrán formar parte de la formulación son los siguientes, en porcentaje en peso total de la formulación:In turn, other ingredients that may form part of the formulation are the following, in percentage by weight Total formulation:

(a)(to)
de 0.1 a 10%, preferentemente de 4 a 7%, de leche en polvo;from 0.1 to 10%, preferably 4 to 7%, of milk powder;

(b)(b)
de 0.1 a 10%, preferentemente de 0.3 a 1%, de huevo y derivados del mismo;from 0.1 to 10%, preferably 0.3 to 1%, of egg and egg derivatives same;

(c)(C)
de 0.1 a 10%, preferentemente de 2 a 6%, de materia grasa, preferentemente materia grasa vegetal, y más preferentemente aceite vegetal.from 0.1 to 10%, preferably 2 to 6%, of fat, preferably vegetable fat, and more preferably oil vegetable.

De manera preferente, la leche en polvo consistirá en leche en polvo desnatada, de manera más preferente, leche en polvo desnatada de vaca, la cual aportará proteínas y azúcar a la formulación final. En cuanto a la materia grasa, de manera preferente el aceite vegetal utilizado consistirá en aceite de girasol, aceite de oliva de baja acidez (0.4º), o mezcla de los anteriores.Preferably, milk powder it will consist of skimmed milk powder, more preferably, skimmed cow milk powder, which will provide protein and Sugar to the final formulation. As for the fat, of preferably the vegetable oil used will consist of oil of sunflower, olive oil of low acidity (0.4º), or mixture of previous.

Todos estos ingredientes de la formulación, según han sido mencionados anteriormente, se caracterizan por no contener gluten en su composición.All these ingredients of the formulation, as mentioned above, they are characterized by no Contain gluten in its composition.

En concreto, la harina y/o almidón utilizados, además de no contener gluten, disponen en su composición de un alto porcentaje de hidrocarburos de fácil digestibilidad. Sin embargo, estos ingredientes presentan el inconveniente de que sus propiedades elásticas y de viscosidad no son las adecuadas para dotar a la masa final de una consistencia apropiada, dando lugar a un producto de naturaleza fundamentalmente arenosa, sin ningún tipo de ligazón. Por tanto, se hace necesario añadir asimismo a la formulación un cierto porcentaje de espesantes y/o proteínas, con objeto de lograr aumentar dicha ligazón, así como la capacidad de retención del gas producido por la levadura, capacidad que se haya disminuida al no contener gluten la harina utilizada para la formulación. De esta forma, gracias a la utilización de gomas especiales, ó una mezcla de gomas y proteínas derivadas de la leche ó el huevo, es posible obtener un producto de textura y esponjosidad similar a la del pan tradicional, elaborado con harina de trigo.Specifically, the flour and / or starch used, In addition to not containing gluten, they have a high composition percentage of hydrocarbons easily digestible. But nevertheless, These ingredients have the disadvantage that their properties elastic and viscosity are not adequate to provide the dough end of an appropriate consistency, resulting in a product of fundamentally sandy nature, without any type of bond. By therefore, it is also necessary to add a certain percentage of thickeners and / or proteins, in order to achieve increase said bond, as well as the gas retention capacity produced by yeast, capacity that has been reduced by not contain gluten the flour used for the formulation. This shape, thanks to the use of special tires, or a mixture of gums and proteins derived from milk or egg, it is possible obtain a texture and fluffiness product similar to bread Traditional, made with wheat flour.

Asimismo, será un objeto adicional de esta invención, el procedimiento para la preparación de la formulación sin gluten objeto de la invención. Este procedimiento comprenderá las siguientes etapas:It will also be an additional object of this invention, the process for the preparation of the formulation gluten free object of the invention. This procedure will include the following stages:

(a)(to)
la mezcla y amasado de los ingredientes en un equipo mezclador obteniéndose una primera masa de mezcla;the mixing and kneading the ingredients in a mixing equipment obtaining a first mixture dough;

(b)(b)
el reposo de dicha primera masa de mezcla entre 30 y 120 minutos, preferentemente a temperatura ambiente de unos 25ºC, dando lugar a una segunda masa de mezcla;he rest of said first mixture dough between 30 and 120 minutes, preferably at room temperature of about 25 ° C, resulting in a second mixture dough;

(c)(C)
la cocción de esta segunda masa de mezcla a una temperatura entre 170ºC y 250ºC, preferentemente entre 180ºC y 230ºC, obteniéndose una primera formulación sin gluten;the cooking of this second mixture dough at a temperature between 170 ° C and 250 ° C, preferably between 180 ° C and 230 ° C, obtaining a first gluten-free formulation;

(d)(d)
el desecado de dicha primera formulación sin gluten a una temperatura de 20 a 30ºC y durante un tiempo de 80 a 100 horas; yhe drying of said first gluten-free formulation at a temperature from 20 to 30 ° C and for a time of 80 to 100 hours; Y

(e)(and)
la molienda de la formulación desecada, preferentemente en un molino para rallar pan de ABAPAN S.L., hasta un tamaño de partícula de 0.5 a 2 mm.the grinding of the dried formulation, preferably in a mill to grate bread from ABAPAN S.L., up to a particle size of 0.5 to 2 mm

Respecto a la etapa de mezcla y amasado (etapas (a) ), en una realización preferente de la invención, dicha etapa comprenderá, a su vez, los siguientes pasos:Regarding the mixing and kneading stage (stages (a)), in a preferred embodiment of the invention, said step You will understand, in turn, the following steps:

(a)(to)
en primer lugar, se diluirá la levadura fresca en la totalidad del agua a utilizar. La temperatura del agua estará comprendida entre 30 y 35ºC, y nunca superior a 40ºC, debido a que la levadura es termolábil a esos niveles de temperatura. El tiempo necesario para esta etapa será, preferentemente, de 2 a 3 minutos,in First, the fresh yeast will be diluted in the entire water to use. The water temperature will be between 30 and 35ºC, and never higher than 40ºC, because the yeast is thermolabile at those temperature levels. The time needed to this stage will preferably be 2 to 3 minutes,

(b)(b)
a continuación se añadirá, a la mezcla de la etapa anterior, el resto de ingredientes distintos de la harina, amasando la mezcla de dichos ingredientes durante aproximadamente 3 o 4 minutos, hasta conseguir una masa en la que todos los grumos hayan desaparecido;to then the rest will be added to the mixture of the previous stage of ingredients other than flour, kneading the mixture of said ingredients for about 3 or 4 minutes, until you get a mass in which all lumps have disappeared;

(c)(C)
en ese momento, se adicionará la harina a la masa sin grumos obtenida en la etapa previa, obteniéndose, al cabo de unos 10 a 13 minutos, la primera masa de mezcla.in that moment, the flour will be added to the lump without dough obtained in the previous stage, obtaining, after about 10 to 13 minutes, The first mixture dough. 

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Asimismo, de manera preferente, dicha etapa de mezcla y amasado de los ingredientes (etapa (a) ) se llevará a cabo en un equipo mezclador convencional de 2 brazos o espiral. A su vez, el tiempo total necesario para esta etapa será, preferentemente, de 15 a 20 minutos y la temperatura, de 20 a 30ºC.Likewise, preferably, said step of mixing and kneading of the ingredients (step (a)) will be carried out in a conventional 2-arm or spiral mixer. At the same time, the total time required for this stage will preferably be 15 to 20 minutes and the temperature, from 20 to 30 ° C.

Será asimismo un objeto adicional de esta invención una composición que comprenda la formulación objeto de protección, así como su uso en la preparación de alimentos empanados, especialmente en alimentos empanados de productos cárnicos.It will also be an additional object of this invention a composition comprising the formulation object of protection, as well as its use in food preparation breaded, especially in breaded food products meat.

Estos alimentos empanados se caracterizan por comprender un producto, preferentemente un producto cárnico, con una cubierta exterior o rebozado constituido por la composición que comprende la formulación objeto de la invención en un porcentaje de 0.1 a 99.9% en peso respecto a la composición total, preferentemente de 20 a 50% y, más preferentemente, de 25 a 45%.These breaded foods are characterized by comprise a product, preferably a meat product, with a outer or battered cover constituted by the composition that it comprises the formulation object of the invention in a percentage of 0.1 to 99.9% by weight with respect to the total composition, preferably from 20 to 50% and, more preferably, from 25 to 45%.

En una realización particular de la invención, dicha composición comprenderá, además de la formulación objeto de la invención, fécula de patata. Esta fécula de patata consistirá, preferentemente, en copos de puré de patata utilizados comercialmente para la elaboración de puré de patata, en una cantidad de 0.1 a 99.9% en peso total de la composición, preferentemente de 30 a 60% y, más preferentemente, de 40 a 50%.In a particular embodiment of the invention, said composition will comprise, in addition to the formulation object of the invention, potato starch. This potato starch will consist, preferably, in mashed potato flakes used commercially for the preparation of mashed potatoes, in a amount of 0.1 to 99.9% by total weight of the composition, preferably from 30 to 60% and, more preferably, from 40 to 50%. 

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Ejemplos Examples

A continuación, se recogen una serie de ejemplos, no limitantes, correspondientes a realizaciones particulares de la presente invención.Next, a series of examples, not limiting, corresponding to embodiments Particular of the present invention. 

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Ejemplo 1Example one

En una realización particular de la invención, la formulación objeto de protección contendrá los siguientes porcentajes de cada uno de los ingredientes, en peso total de la formulación:In a particular embodiment of the invention, the formulation object of protection will contain the following percentages of each of the ingredients, by total weight of the formulation:

1one 

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Ejemplo 2Example 2

En una segunda realización particular de la invención, esta formulación consistirá en los siguientes ingredientes, en porcentaje en peso respecto al total de la formulación:In a second particular embodiment of the invention, this formulation will consist of the following ingredients, in percentage by weight with respect to the total formulation:

22 

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Ejemplo 3Example 3

Por último, en una tercera realización de la invención, la formulación consistirá, en porcentaje en peso respecto al total de la formulación, en:Finally, in a third embodiment of the invention, the formulation will consist, in percentage by weight with respect to to the total formulation, in:

44

Claims (16)

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1. Formulación para la fabricación de alimentos sin gluten, caracterizada porque comprende los siguientes ingredientes, en porcentaje en peso respecto al total de la formulación:1. Formulation for the manufacture of gluten-free foods, characterized in that it comprises the following ingredients, in percentage by weight with respect to the total formulation:
(a)(to)
de 15 a 75% de harina y/o almidón sin gluten;from 15 to 75% flour and / or gluten-free starch;
(b)(b)
de 25 a 75% de agua;from 25 to 75% water;
(c)(C)
de 0.1 a 10% de azúcar;from 0.1 to 10% sugar;
(d)(d)
de 0.1 a 10% de sal común;from 0.1 to 10% common salt;
(e)(and)
de 0.1 a 5% de espesante;from 0.1 to 5% thickener;
(f)(F)
de 0.1 a 5% de levadura fresca prensada.from 0.1 to 5% fresh pressed yeast. 
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2. Formulación, según la reivindicación 1, caracterizada porque comprende los siguientes ingredientes, en porcentaje en peso respecto al total de la formulación:2. Formulation according to claim 1, characterized in that it comprises the following ingredients, in percentage by weight with respect to the total formulation:
(a)(to)
de 35 a 55% de harina y/o almidón sin gluten;from 35 to 55% gluten-free flour and / or starch;
(b)(b)
de 3 5 a 55% de agua;of 3 5 to 55% water;
(c)(C)
de 1 a 6% de azúcar;of 1 to 6% sugar;
(d)(d)
de 1 a 2.5% de sal común;of 1 to 2.5% common salt;
(e)(and)
de 0.6 a 2.5% Hidroxipropilmetil celulosa (E-464);from 0.6 to 2.5% Hydroxypropylmethyl cellulose (E-464);
(f)(F)
de 1 a 3%, de levadura fresca prensada de la especie Saccharomyces Cereviseae.1 to 3%, fresh pressed yeast of the Saccharomyces Cereviseae species. 
         \vskip1.000000\baselineskip\ vskip1.000000 \ baselineskip
3. Formulación, según la reivindicación 1, caracterizada porque la harina es seleccionada de un grupo que consiste en harina de arroz, harina de altramuz y harina de maíz, o mezcla de las anteriores.3. Formulation according to claim 1, characterized in that the flour is selected from a group consisting of rice flour, lupine flour and cornmeal, or mixture thereof. 4. Formulación, según la reivindicación 1, caracterizada porque el almidón es seleccionado de un grupo que consiste en almidón de arroz, almidón de maíz y almidón de tapioca, o mezcla de los anteriores.4. Formulation according to claim 1, characterized in that the starch is selected from a group consisting of rice starch, corn starch and tapioca starch, or mixture thereof. 5. Formulación, según la reivindicación 1, caracterizada porque comprende, además, Goma Guar (E-412) y/o Goma Xantana (E-415), en un porcentaje de 0.1 a 5% en peso total de la formulación.5. Formulation according to claim 1, characterized in that it further comprises Guar Gum (E-412) and / or Xantana Gum (E-415), in a percentage of 0.1 to 5% by total formulation weight. 6. Formulación, según la reivindicación 1, caracterizada porque comprende, además, al menos un gasificante, en un porcentaje de 0.1 a 5% en peso total de la formulación.6. Formulation according to claim 1, characterized in that it further comprises at least one gasifier, in a percentage of 0.1 to 5% by total weight of the formulation. 7. Formulación, según la reivindicación 6, caracterizada porque dicho gasificante es seleccionados de un grupo que consiste en difosfatos de sodio y potasio (E-450), carbonato de sodio (E-500) y carbonato cálcico (E-170), o mezcla de los anteriores.7. Formulation according to claim 6, characterized in that said gasifier is selected from a group consisting of sodium and potassium diphosphates (E-450), sodium carbonate (E-500) and calcium carbonate (E-170), or mixture of the above. 8. Formulación, según la reivindicación 1, caracterizada porque comprende, además, leche en polvo en porcentaje de 0.1 a 10% en peso respecto al total de la formulación.8. Formulation according to claim 1, characterized in that it further comprises powdered milk in a percentage of 0.1 to 10% by weight with respect to the total formulation. 9. Formulación, según la reivindicación 1, caracterizada porque comprende, además, huevo y/o derivados del mismo en un porcentaje de 0.1 a 10% en peso respecto al total de la formulación.9. Formulation according to claim 1, characterized in that it further comprises egg and / or derivatives thereof in a percentage of 0.1 to 10% by weight with respect to the total formulation. 10. Formulación, según la reivindicación 1, caracterizada porque comprende, además, materia grasa vegetal en porcentaje de 0.1 a 10% en peso respecto al total de la formulación.10. Formulation according to claim 1, characterized in that it also comprises vegetable fat in percentage of 0.1 to 10% by weight with respect to the total formulation. 11. Formulación, según la reivindicación 10, caracterizada porque la materia grasa vegetal consiste en aceite vegetal.11. Formulation according to claim 10, characterized in that the vegetable fat consists of vegetable oil. 
         \vskip1.000000\baselineskip\ vskip1.000000 \ baselineskip
12. Procedimiento para la preparación de la formulación según la reivindicación 1, caracterizado porque comprende las siguientes etapas:12. Method for preparing the formulation according to claim 1, characterized in that it comprises the following steps:
(a)(to)
la mezcla y amasado de los ingredientes en un equipo mezclador obteniéndose una primera masa de mezcla;the mixing and kneading the ingredients in a mixing equipment obtaining a first mixture dough; 
         \global\parskip1.000000\baselineskip\ global \ parskip1.000000 \ baselineskip
(b)(b)
el reposo de dicha primera masa de mezcla entre 30 y 120 minutos, dando lugar a una segunda masa de mezcla;he rest of said first mixture dough between 30 and 120 minutes, giving place a second mixture dough;
(c)(C)
la cocción de esta segunda masa de mezcla a una temperatura entre 170 y 250ºC, obteniéndose una primera formulación sin gluten;the cooking of this second mixture dough at a temperature between 170 and 250 ° C, obtaining a first gluten-free formulation;
(d)(d)
el desecado de dicha primera formulación sin gluten; yhe drying of said first gluten-free formulation; Y
(e)(and)
la molienda de la formulación desecada en un molino hasta un tamaño de 0.5 a 2 mm.the grinding the dried formulation in a mill to a size of 0.5 to 2 mm 
         \vskip1.000000\baselineskip\ vskip1.000000 \ baselineskip
13. Procedimiento, según la reivindicación 12, caracterizado porque la etapa de mezcla y amasado comprende, a su vez, los siguientes pasos:13. Method according to claim 12, characterized in that the mixing and kneading step comprises, in turn, the following steps:
(a)(to)
diluir la levadura fresca en la totalidad del agua a utilizar a una temperatura inferior a 40ºC, durante un tiempo de 2 a 3 minutos;dilute the fresh yeast in the all of the water to be used at a temperature below 40 ° C, for a time of 2 to 3 minutes;
(b)(b)
añadir el resto de ingredientes distintos de la harina, amasando la mezcla de dichos ingredientes de 3 a 4 minutos;add the rest of the ingredients other than flour, kneading the mixture of said ingredients of 3 to 4 minutes;
(c)(C)
adicionar la harina y amasar de unos 10 a 13 minutos, obteniéndose la primera masa de mezcla.add the flour and knead some 10 to 13 minutes, obtaining the first mixture dough. 
         \vskip1.000000\baselineskip\ vskip1.000000 \ baselineskip
14. Composición que comprende la formulación según la reivindicación 1, en un porcentaje de 0.1 a 99.9% del peso total de la composición.14. Composition comprising the formulation according to claim 1, in a percentage of 0.1 to 99.9% of the weight Total composition. 15. Composición, según la reivindicación 14, caracterizada porque comprende, además, fécula de patata, en un porcentaje de 0.1 a 99.9% del peso total de la composición.15. Composition according to claim 14, characterized in that it further comprises potato starch, in a percentage of 0.1 to 99.9% of the total weight of the composition. 16. Uso de la composición, según las reivindicaciones 14 y 15, en la preparación de alimentos empanados.16. Use of the composition, according to claims 14 and 15, in food preparation breaded
ES200900707A 2009-03-13 2009-03-13 NEW FORMULATION FOR THE PREPARATION OF GLUTEN FREE FOODS. Expired - Fee Related ES2346505B1 (en)

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