ES2588855B1 - Amaranth crocanti, crocanti variants and procedure for obtaining them - Google Patents

Abstract

Amaranth crocanti, crocanti variants 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 blueberries. # The procedure for obtaining amaranth crocanti includes the selection of amaranth grains of uniform size, roasting to obtain pop amaranth, weighing and mixing of the components, caramelizing the sugar up to 110 ° C for laminate and obtain amaranth crocanti or up to 130 ° C and cool 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.

Description

Amaranth Croncanti, crocanti variants and procedure for obtaining

the same

Object of the Invention

The present invention relates to a new type of food derived from amaranth, which has a high nutritional value and is also gluten free and the process for obtaining amaranth Crocanti and other variants derived from the same formula.

Background of the invention Amaranth is a shrub of approximately 1.50 m high that ends

in a panlcula, where the beans grow. It is considered as a pseudocereal, belonging to the Amaranthaceae family, the species used are Amaranthus caudatus and Amaranthus hypochondriacus, whose 50n seeds obtained from different growing areas of South America and in Spain (Barcelona).

This pseudocereal has a high nutritional value superior to cereals, milk and red meat but due to the absence of gluten it is not considered within the range of cereals. However, the lack of this

Protein makes it suitable for people with celiac disease. Besides, the

amount of amino acids present in amaranth, recognized by FAO,

They are necessary for adequate feeding in humans.

The nuts that are incorporated into the Crocanti formula are also rich in vitamins, minerals, fiber, fats, etc. Therefore, in addition to its nutritional value, this food helps regulate intestinal transit and provides other health benefits.

Description of the invention

Amaranth Crocanti, object of the present invention, comprises pop amaranth, brown sugar, grated coconut, sesame, butter and milk.

In addition to dried fruits of the type, raisins, almonds or blueberries, which allows

Get different variants of Crocanti.

Pop amaranth is the component with the highest percentage, followed by sugar syrup and to a lesser extent, nuts.

Crocanti components of proportions:

• Pop Amaranth

• Brown sugar...... .. .... ....

•

Grated coconut........... .........

•

Sesame.........................

•

Butter ..... ..•............

•

milk .............. .. ...........

•

Other fruits .....................

amaranth are added in the following

30 to 35%

20 to 25%

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

The other fruits are selected from raisins, almonds or blueberries in the

proportion of 7 to 8%, which allow to obtain Crocanti variants.

Preferably, the raisins are selected.

Procedure of Obtaining Crocanti of Amaranth

The procedure for obtaining amaranth Crocanti comprises the following stages:

a) Grain selection

The selected amaranth grains should be as uniform in size as possible. When they are of crop origin of South America you may need cleaning and disinfection, which is done to leave in optimum

conditions amaranth grains (free of impurities such as husks,

branches, etc.) When the raw material is obtained from Spain they are not made

These operations for being finished products.

b) Roasted amaranth grains

Once the seeds are selected, cleaned and disinfected, we proceed to roast the amaranth to obtain the amaranth popo

He

toasted be may perform from shape industrialized in toasters from

cereals, specials

for amaranth or in a way handmade, using a

Dipper and semi-industrial gas cooker.

e) Heavy, syrup making and mixing of the components

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 of 10SoC at 130 ° C.

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.

Obtaining Amaranth Crocanti

Thus, to continue obtaining the amaranth crocanti, we continue with

the next stage:

d) Laminated and cut

The mixture is taken to the laminator in which with the help of rollers and under pressure, an iron of the product is obtained, which is then passed to the cutter where the cut is made with the previously programmed measures, after

which, is packaged and labeled for marketing.

In FIGURE 1 the flow chart of the steps for obtaining amaranth Crocanti is presented.

Obtaining Amaranth Crocanti Variant

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) Chilled, at room temperature, after which it is packaged and labeled for

Your marketing

The flowchart of the stages of the Crocanti variant, Crujirantus, is presented in FIGURE 2.

It should be noted that in the range of 105'C to 130'C of the syrup we obtain other variants of the Crocanti.

Example of Amaranth Crocanti and its derivative

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:

•

Pop Amaranth 19.0 Kg

•

Brown sugar 12.5 Kg

• Sesame 4,5 Kg

• Grated coconut 4,5 Kg Milk 12.5 Kg

•

• Butter 1,5 Kg Other fruits (raisins) 4,5 Kg

•

Once the amaranth seeds have been selected, cleaned and disinfected,

We proceed to roast and get the poop amaranth. Then, we perform the

Weighing of all the components and we continue with the elaboration of the

syrup. Caramelize the sugar, once dissolved, add the butter

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.

In this way we get the delicious Amaranth Crocanti with some

10 suitable and very exquisite organoleptic qualities on the palate.

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

For the elaboration of the Crujirantus variant, we use the same

15 quantities and we follow the same processes except at the time of the Garabe concentrate) 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)

1. Amaranth crocanti characterized in that it is made with the following components and in the following proportions: • Pop amaranth ................. 30 to 35% • Brown sugar ...... .. .o., .. .. 20 to 25% • Grated coconut .................... 7 to 8% Sesame 7 to 8% •••• ••• or ••• "• ••• •• or •• O" • • Butter .................... 2 to 3% •••• • •• • •••••• ••• or • • ••• ••••

•

20 to 25% milk

•

Other fruits ..................... 7 to 8%

2.

Amaranth crocanti according to claim 1, characterized in that the other dried fruits of the formula can be raisins, almonds or cranberries.

3.

Procedure for obtaining amaranth Crocanti, according to claim 1, characterized in that the following steps are followed:

a) Selection of grains of the size as uniform as possible and, if required, cleaned and disinfected. b) Roasting amaranth grains to get pop amaranth c) Heavy, syrup making and mixing of the components After weighing the components, the syrup is made by caramelizing the sugar, then the butter is added and then the milk, the mixture is brought to a boil until it reaches a temperature of 10S'C to 130'C. 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. Procedure for obtaining amaranth Crocanti according to claim 3, characterized in that for obtaining the crocanti in the stage e) the boiling is carried up to 110 · C, and subsequently in stage d) it is laminated, and cut after which it is packaged and labeled. 5. Procedure for obtaining Vacant Crocanti Amaranth, according to claim 3, characterized in that in step e) the boiling is carried to 30 ° C, and subsequently in step d) the mixture is cooled, without laminating,  after which it is packaged and labeled. 6.-Procedure for obtaining other variants of Amaranth Crocanti according to claim 3 characterized in that in step e) the boiling of the syrup in the range of 105 · C to l30 · C we obtain other variants of Crocanti. 7.-Procedure for obtaining amaranth Crocanti and variants according to claim 3-5 characterized in that, by using the aforementioned components and proportions, it can be followed by a manufacturing process handmade or by an industrial process both stages b) toasting, e) mixing and d) rolling, as well as cutting and packaging.