ES2588855A1 - Amaranth crocanti, crocanti variants and procedure to obtain them (Machine-translation by Google Translate, not legally binding) - Google Patents

Amaranth crocanti, crocanti variants and procedure to obtain them (Machine-translation by Google Translate, not legally binding)

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Publication number
ES2588855A1
ES2588855A1 ES201500281A ES201500281A ES2588855A1 ES 2588855 A1 ES2588855 A1 ES 2588855A1 ES 201500281 A ES201500281 A ES 201500281A ES 201500281 A ES201500281 A ES 201500281A ES 2588855 A1 ES2588855 A1 ES 2588855A1
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Spain
Prior art keywords
amaranth
crocanti
syrup
obtaining
procedure
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Granted
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ES201500281A
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Spanish (es)
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ES2588855B1 (en
Inventor
Rosario Del Pilar CERRÓN GALVÁN
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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
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/191—After-treatment of puffed cereals, e.g. coating or salting
    • 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
    • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
    • 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
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding
    • A23P30/38—Puffing or expanding by heating

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Amaranth crocanti, variants of the crocanti and procedure for obtaining them. Amaranth crocanti is made with pop amaranth, brown sugar, grated coconut, sesame, butter, milk and other nuts. The other nuts are selected from raisins, almonds or cranberries. The process of obtaining the amaranth crocanti includes the selection of amaranth grains of uniform size, roasting to obtain pop amaranth, weighing and mixing the components, caramelizing the sugar up to 110ºC to laminate and obtain the amaranth crocanti or up to 130ºC and cooled to obtain a variant of amaranth crocanti. By this procedure a new type of food derived from amaranth is obtained, whose seeds have a high nutritional value and are free of gluten. (Machine-translation by Google Translate, not legally binding)

Description

Descripción de la invención Description of the invention

El Crocanti de amaranto, objeto de la presente invención, comprende amaranto pop, azúcar moreno, coco rallado, sésamo, mantequilla y leche. Amaranth Crocanti, object of the present invention, comprises pop amaranth, brown sugar, grated coconut, sesame, butter and milk.

Además de frutos secos del tipo, pasas, almendras o arándanos, que permite obtener distintas variantes de Crocanti. In addition to nuts of the type, raisins, almonds or blueberries, which allows to obtain different variants of Crocanti.

El amaranto pop es el componente con mayor porcentaje, seguido del jarabe de azúcar y en menor proporción, los frutos secos. Pop amaranth is the component with the highest percentage, followed by sugar syrup and to a lesser extent, nuts.

Los componentes de Crocanti de proporciones: Crocanti components of proportions:

• •
Amaranto pop Pop amaranth

• •
Azúcar moreno........ . .. ... . . Brown sugar........ . ... .

• •
Coco rallado.................... Grated coconut....................

• •
Sésamo............. ... . ........ Sesame ............. ... ........

• •
Mantequilla . . ........... . .. .... Butter . . ........... ...

• •
Leche . . . . . . . . . . . . . . . . . . . . . . . . . . . Milk . . . . . . . . . . . . . . . . . . . . . . . . . .

• •
Otros frutos ...... . . . . . . . . . . . . . . . Other fruits ....... . . . . . . . . . . . . . .

amaranto se añaden en las siguientes amaranth are added in the following

30 a 35 % 30 to 35%

20 a 25 % 7 a 8 % 7 a 8 % 2 a 3 % 20 a 25 % 7 a 8% 20 to 25% 7 to 8% 7 to 8% 2 to 3% 20 to 25% 7 to 8%

Los otros frutos se seleccionan entre, pasas, almendras o arándanos en la proporción de 7 a 8%, que permiten obtener variantes de Crocanti. Preferentemente, se seleccionan las pasas. The other fruits are selected from raisins, almonds or cranberries in the proportion of 7 to 8%, which allow Crocanti variants to be obtained. Preferably, the raisins are selected.

Procedimiento de Obtención de Crocanti de Amaranto Procedure of Obtaining Crocanti of Amaranth

El procedimiento de obtención de Crocanti de amaranto comprende las siguientes etapas: The procedure for obtaining amaranth Crocanti comprises the following stages:

a) Selección de los granos a) Grain selection

Los granos de amaranto seleccionados deben tener un tamaño lo más uniforme posible. Cuando son de origen de cultivo de América del Sur puede necesitar la limpieza y desinfección, que se realiza para dejar en óptimas condiciones los granos de amaranto (libre de impurezas como cascaras, ramas, etc.). Cuando la materia prima se obtiene de España no se realizan estas operaciones por ser productos terminados. The selected amaranth grains should be as uniform in size as possible. When they are of South American cultivation origin, they may need cleaning and disinfection, which is done to leave amaranth grains in optimal conditions (free of impurities such as husks, branches, etc.). When the raw material is obtained from Spain, these operations are not carried out because they are finished products.

b} Tostado de los granos de amaranto b} Roasting amaranth grains

Una vez seleccionadas, limpias y desinfectadas las semillas, procedemos al tostado del amaranto para obtener el amaranto popo Once the seeds are selected, cleaned and disinfected, we proceed to roast the amaranth to obtain the amaranth popo

El He
tostado se puede realizar de forma industrializada en tostadoras de toasted be may perform from shape industrialized in toasters from

cereales, especiales para amaranto o de forma cereals, special for amaranth or form
artesanal, empleando un handmade, using a

cazo y cocina semi-industrial de gas. Dipper and semi-industrial gas cooker.

e} Pesado, elaboración del jarabe y mezcla de los componentes e} Heavy, syrup making and component mixing

El pesado de los componentes se realiza para una formulación correcta del producto, tras lo cual se elabora el jarabe de azúcar, caramelizando el azúcar, para a continuación añadir primero la mantequilla y luego la leche, se lleva la mezcla a ebullición hasta que alcance una temperatura de 105°C a 130°C. The weighing of the components is carried out for a correct formulation of the product, after which the sugar syrup is made, caramelizing the sugar, then then add the butter first and then the milk, the mixture is boiled until it reaches a temperature from 105 ° C to 130 ° C.

Una vez obtenido el jarabe con estos tres componentes, se realiza la mezcla con el amaranto pop y los respectivos frutos secos, uniendo de tal manera que la mezcla quede homogénea. Once the syrup is obtained with these three components, the mixture is made with pop amaranth and the respective nuts, joining in such a way that the mixture is homogeneous.

Obtención de Crocanti de amaranto Obtaining Amaranth Crocanti

Así, para continuar con la obtención del crocanti de amaranto se prosigue con la siguiente etapa: Thus, to continue obtaining amaranth crocanti, the next stage is continued:

d} Laminado y cortado d} Laminated and cut

La mezcla se lleva a la laminadora en la que con ayuda de unos rodillos y bajo presión, se obtiene una plancha del producto que luego se pasa a la cortadora The mixture is taken to the laminator where, with the help of rollers and under pressure, an iron of the product is obtained, which is then passed to the cutter.

donde se realiza el corte con las medidas previamente programadas, tras lo cual, se envasa y etiqueta para su comercialización. where the cut is made with the previously programmed measures, after which, it is packaged and labeled for commercialization.

En la FIGURA 1 se presenta el diagrama de flujo de las etapas para obtener el Crocanti de amaranto. In FIGURE 1 the flow chart of the steps for obtaining amaranth Crocanti is presented.

Obtención de Variante de Crocanti de amaranto Obtaining Amaranth Crocanti Variant

También se incluye en la invención, la obtención de la variante de Crocanti de amaranto al que denominamos Crujirantus, que parte con esta misma fórmula y se lleva el jarabe a ebullición de 130°C, y a continuación: Also included in the invention is the obtaining of the Crocanti variant of amaranth which we call Crujirantus, which starts with this same formula and brings the syrup to a boil of 130 ° C, and then:

d) Enfriado, a temperatura ambiente, tras lo cual se envasa y etiqueta para su comercialización. d) Chilled, at room temperature, after which it is packaged and labeled for commercialization.

En la FIGURA 2 se presenta el diagrama de flujo de las etapas de la variante de Crocanti, Crujirantus. The flowchart of the stages of the Crocanti variant, Crujirantus, is presented in FIGURE 2.

Cabe destacar que en el rango de 105°C a 130°C del jarabe obtenemos otras variantes del Crocanti. It should be noted that in the range of 105 ° C to 130 ° C of the syrup we obtain other variants of Crocanti.

Ejemplo de elaboración del Crocanti de amaranto y de su derivado Example of Amaranth Crocanti and its derivative

La elaboración práctica de la invención la realizamos de forma artesanal y como otros frutos empleamos pasas con las proporciones mencionadas en la descripción de la invención que en cantidades son: The practical development of the invention is done by hand and as other fruits we use raisins with the proportions mentioned in the description of the invention that in quantities are:

• •
Amaranto pop 19,0 Kg Pop Amaranth 19.0 Kg

• •
Azúcar moreno 12,5 Kg Brown sugar 12.5 Kg

• •
Sésamo 4,5 Kg Sesame 4,5 Kg

• •
Coco rallado 4,5 Kg Leche 12,5 Kg Shredded Coconut 4,5 Kg Milk 12.5 Kg

• •

• •
Mantequilla 1,5 Kg Butter 1,5 Kg

• •
Otros frutos (pasas) 4,5 Kg Other fruits (raisins) 4,5 Kg

Una vez seleccionadas, limpias y desinfectadas las semillas de amaranto, procedemos al tostado y obtenemos el amaranto popo Después, realizamos el pesado de todos los componentes y continuamos con la elaboración del jarabe. Caramelizamos el azúcar, una vez disuelto, agregamos la mantequilla Once the amaranth seeds have been selected, cleaned and disinfected, we proceed to roast and obtain the amaranth popo. Afterwards, we weigh all the components and continue with the production of the syrup. Caramelize the sugar, once dissolved, add the butter

5 y la leche hasta llegar a 110°C de ebullición. Unimos el amaranto pop con el jarabe, mezclándolo uniformemente, A continuación, lo pasamos a la laminadora, con el fin de obtener una plancha de producto, que luego será cortado con las medidas adecuadas. Finalmente se envasa. 5 and the milk until it reaches 110 ° C of boiling. We combine the pop amaranth with the syrup, mixing it evenly, then we pass it to the laminator, in order to obtain an iron of product, which will then be cut with the appropriate measures. Finally it is packaged.

De esta manera obtenemos los deliciosos Crocanti de amaranto con unas 10 cualidades organolépticas adecuadas y muy exquisitas al paladar. In this way we obtain the delicious Amaranth Crocanti with about 10 suitable organoleptic qualities and very exquisite on the palate.

Es importante tener en cuenta que el amaranto, al ser tostado, pierde de 5 a 10% de su peso por lo que esta merma no está considerada en la fórmula ya que hablamos en todo momento de amaranto popo It is important to keep in mind that amaranth, when roasted, loses 5 to 10% of its weight so that this loss is not considered in the formula since we speak at all times of amaranth popo

Para la elaboración de la variante Crujirantus, empleamos las mismas For the elaboration of the Crujirantus variant, we use the same

15 cantidades y seguimos los mismos procesos salvo en el momento del concentrado (jarabe) que lo llevamos a ebullición de 130°C. Sin pasar por el proceso de laminado, se enfría y luego se envasa al igual que el Crocanti, pero a diferencia de ésta, se recomienda su consumo con yogurt. 15 quantities and we follow the same processes except at the time of the concentrate (syrup) that we bring to a boil of 130 ° C. Without going through the rolling process, it is cooled and then packaged just like the Crocanti, but unlike this, its consumption with yogurt is recommended.

Claims (7)

REIVINDICACIONES 1. Crocanti de amaranto caracterizado porque se elabora con los siguientes componentes y en las siguientes proporciones: 1. Amaranth crocanti characterized in that it is made with the following components and in the following proportions:
• •
Amaranto pop ................. 30 a 35 % Pop amaranth ................. 30 to 35%
• •
Azúcar moreno ................ 20 a 25 % Brown sugar ................ 20 to 25%
• •
Coco rallado .................... 7 a 8 % Sésamo ......................... 7 a 8 % • Mantequilla .................... 2 a 3% • Leche ........................... 20 a 25% Grated coconut .................... 7 to 8% Sesame ......................... 7 to 8% • Butter .................... 2 to 3% • Milk ...................... ..... 20 to 25%
• Otros frutos ..................... 7 a 8% • Other fruits ..................... 7 to 8% 2. Crocanti de amaranto, según reivindicación 1, caracterizado porque los otros frutos secos de la fórmula puede ser pasas, almendras o arándanos. 2. Amaranth crocanti according to claim 1, characterized in that the other nuts of the formula may be raisins, almonds or cranberries. 3. Procedimiento de obtención del Crocanti de amaranto, según la reivindicación 1, caracterizado porque se siguen las siguientes etapas: 3. Procedure for obtaining amaranth Crocanti, according to claim 1, characterized in that the following steps are followed: a) Selección de los granos de tamaño lo más uniforme posible y, si lo a) Selection of grains of the most uniform size possible and, if requiere, se limpian y desinfectan. b) Tostado de los granos de amaranto para obtener amaranto pop c) Pesado, elaboración del jarabe y mezcla de los componentes requires, cleaned and disinfected. b) Roasting amaranth grains to get pop amaranth c) Heavy, syrup making and mixing of the components Tras el pesado de los componentes, se elabora el jarabe caramelizando el azúcar, a continuación se añade la mantequilla y luego la leche, se lleva la mezcla a ebullición hasta que alcance una temperatura de 105°C a 130°C. After weighing the components, the syrup is made by caramelizing the sugar, then the butter is added and then the milk, the mixture is boiled until it reaches a temperature of 105 ° C to 130 ° C. Una vez obtenido el jarabe se realiza la mezcla con el amaranto pop, el sésamo, coco rallado y otros frutos como pasas, almendras y arándanos uniendo todo para obtener una mezcla homogénea. Once the syrup is obtained, the mixture is made with pop amaranth, sesame, grated coconut and other fruits such as raisins, almonds and blueberries joining everything to obtain a homogeneous mixture.
4. Four.
Procedimiento de obtención de Crocanti de amaranto, según la reivindicación 3, caracterizado porque para la obtención del crocanti en la etapa c) la ebullición se lleva hasta 110°C, y posteriormente en la etapa d) se lamina, y corta tras lo cual se envasa y etiqueta. Procedure for obtaining amaranth Crocanti, according to claim 3, characterized in that for the production of crocanti in stage c) the boiling is carried up to 110 ° C, and subsequently in stage d) it is laminated, and cut after which Package and label.
5. 5.
Procedimiento de obtención de variante de Crocanti de amaranto, según reivindicación 3, caracterizado porque en la etapa c) la ebullición se lleva hasta 130°C, y posteriormente en la etapa d) se enfría la mezcla, sin laminar, tras lo cual se envasa y etiqueta. Method of obtaining variant of Amaranth Crocanti, according to claim 3, characterized in that in stage c) the boiling is brought to 130 ° C, and subsequently in stage d) the mixture is cooled, unlaminated, after which it is packaged and tag.
6.-Procedimiento de obtención de otras variantes de Crocanti de amaranto según reivindicación 3 caracterizado porque en la etapa c) la ebullición del jarabe en el rango de 105°C a 130°C obtenemos otras variantes del Crocanti. 6. Method of obtaining other variants of Amaranth Crocanti according to claim 3 characterized in that in step c) the boiling of the syrup in the range of 105 ° C to 130 ° C we obtain other variants of the Crocanti. 7.-Procedimiento de obtención de Crocanti de amaranto y variantes según reivindicaGKJn 3-5 caracterizado porque, empleando los componentes y proporciones mencionadas, se puede seguir por un proceso de elaboración artesanal o por un proceso industrial tanto las etapas b) de tostado, c) de mezclado y d) de laminado, así como el cortado y envasado. 7.-Procedure for obtaining amaranth Crocanti and variants according to claim GKJn 3-5, characterized in that, using the aforementioned components and proportions, it can be followed by an artisanal elaboration process or by an industrial process both stages b) of roasting, c ) mixing and d) rolling, as well as cutting and packaging. FIGURA 1  FIGURE 1 SELECCiÓN Selection ~ . ~. LIMPIEZA YDESINFECCION CLEANING AND DISINFECTION ~ ~ TOSTADO TOASTED ~. ~. PESADO HEAVY ~ ~ MEZCLADO < i JARABE MIXED <and SYRUP ~ ~ LAMINADO LAMINATE ~ ~ CORTADO CHOPPED UP ~ ~ ENVASADO PACKING ~ ~ ETIQUETADO LABELLED FIGURA 2 FIGURE 2 SELECCIÓN SELECTION ~ . ~. LIMPIEZA YDESINFECGION CLEANING AND DISINFECTION ~ ~ TOSTADOTOASTED .". " PESADO MEZCLADO < ¡ JARABE HEAVY MIXED <SYRUP "" ~ .. ~ .. ENFRIADO COOLED ~ ~ ENVASADO PACKING ~ ~ ETIQUETADO LABELLED
ES201500281A 2015-04-22 2015-04-22 Amaranth crocanti, crocanti variants and procedure for obtaining them Expired - Fee Related ES2588855B1 (en)

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RU2035146C1 (en) * 1991-06-25 1995-05-20 Всероссийский научно-исследовательский институт масличных культур Baked confectionery production method
RU2195114C1 (en) * 2001-05-07 2002-12-27 Кубанский государственный технологический университет Method of preparing bakery product
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