MX2018005091A - Producto alimenticio a base de masa espumado, así como dispositivo y proceso para su elaboración, y utilización del dispositivo. - Google Patents

Producto alimenticio a base de masa espumado, así como dispositivo y proceso para su elaboración, y utilización del dispositivo.

Info

Publication number
MX2018005091A
MX2018005091A MX2018005091A MX2018005091A MX2018005091A MX 2018005091 A MX2018005091 A MX 2018005091A MX 2018005091 A MX2018005091 A MX 2018005091A MX 2018005091 A MX2018005091 A MX 2018005091A MX 2018005091 A MX2018005091 A MX 2018005091A
Authority
MX
Mexico
Prior art keywords
foamed
food product
dough
production
gas
Prior art date
Application number
MX2018005091A
Other languages
English (en)
Inventor
Lammers Volker
Windhab Erich
Original Assignee
Eidgenoessische Technische Hochschule Zuerich
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 Eidgenoessische Technische Hochschule Zuerich filed Critical Eidgenoessische Technische Hochschule Zuerich
Publication of MX2018005091A publication Critical patent/MX2018005091A/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C1/00—Mixing or kneading machines for the preparation of dough
    • A21C1/006—Methods
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C1/00—Mixing or kneading machines for the preparation of dough
    • A21C1/06—Mixing or kneading machines for the preparation of dough with horizontally-mounted mixing or kneading tools; Worm or screw mixers
    • A21C1/065—Worm or screw mixers, e.g. with consecutive mixing receptacles
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C1/00—Mixing or kneading machines for the preparation of dough
    • A21C1/10—Mixing or kneading machines for the preparation of dough with additional aerating apparatus for the manufacture of aerated doughs
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/16—Extruding machines
    • A21C11/20—Extruding machines with worms
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C14/00—Machines or equipment for making or processing dough, not provided for in other groups of this subclass
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/50—Solidified foamed products, e.g. meringues
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/025—Treating dough with gases
    • 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
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
    • 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
    • A23L7/178—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough by pressure release with or without heating
    • 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
    • A23P30/20—Extruding
    • 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
    • A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
    • A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Manufacturing & Machinery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
  • Noodles (AREA)
  • Manufacturing And Processing Devices For Dough (AREA)

Abstract

En un método y aparato para la producción de un producto alimenticio espumoso a base de masa, especialmente productos de bocadillos o bocadillos horneados, de acuerdo con cualquiera de las reivindicaciones adjuntas, que comprende los pasos de método de: a) proporcionar una base de producto alimenticio que se va a espumar, que comprende una proporción en peso de una materia prima que contiene almidón (R) y una proporción en peso de agua (W), b) introducir un gas que se ha disuelto o se va a disolver en la base de producto alimenticio que se va a espumar, c) disolver el gas bajo presión en la base de producto alimenticio que se va a espumar, d) formar burbujas de gas por expansión y aumentar el volumen con una reducción resultante en la densidad de la masa como resultado del crecimiento de burbujas para la formación de una base de producto alimenticio espumoso del producto alimenticio que se va a producir, e) estabilizar la espuma de la base de producto alimenticio espumoso, debe proporcionarse un proceso o aparato para la producción de un producto alimenticio espumoso a base de masa, que imponga menores demandas sobre el equipo y mantenimiento en la producción. Esto se logra cuando, en el paso de método b) y/o paso de método c), se introduce gas y se disuelve en el componente acuoso de la base de producto alimenticio que se va a espumar en un estado su crítico por debajo del punto crítico y a una presión de 10 bar = p < presión crítica del gas. También se reivindica un producto alimenticio espumoso a base de masa y libre de gluten, como lo es el uso del aparato.
MX2018005091A 2015-11-12 2016-11-11 Producto alimenticio a base de masa espumado, así como dispositivo y proceso para su elaboración, y utilización del dispositivo. MX2018005091A (es)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DE102015119543 2015-11-12
DE102016111518.5A DE102016111518A1 (de) 2015-11-12 2016-06-23 Aufgeschäumtes teigbasiertes Lebensmittelprodukt sowie Vorrichtung und Verfahren zur Herstellung des aufgeschäumten teigbasierten Lebensmittelprodukts
PCT/EP2016/077462 WO2017081271A1 (de) 2015-11-12 2016-11-11 Aufgeschäumtes, teigbasiertes lebensmittel sowie vorrichtung und verfahren zu seiner herstellung und verwendung der vorrichtung

Publications (1)

Publication Number Publication Date
MX2018005091A true MX2018005091A (es) 2019-05-16

Family

ID=58640144

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2018005091A MX2018005091A (es) 2015-11-12 2016-11-11 Producto alimenticio a base de masa espumado, así como dispositivo y proceso para su elaboración, y utilización del dispositivo.

Country Status (13)

Country Link
US (2) US11134691B2 (es)
EP (1) EP3373736A1 (es)
JP (1) JP2018533980A (es)
KR (1) KR20180070707A (es)
CN (1) CN108289460A (es)
AU (1) AU2016352698A1 (es)
BR (1) BR112018009545A2 (es)
CA (1) CA3004382A1 (es)
CO (1) CO2018005149A2 (es)
DE (1) DE102016111518A1 (es)
MX (1) MX2018005091A (es)
RU (1) RU2018119294A (es)
WO (1) WO2017081271A1 (es)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107821948B (zh) * 2017-10-18 2021-06-15 河南工业大学 老年人高能量高保质期的馒头以及制备方法
DE102017222096B3 (de) 2017-12-06 2018-11-29 Deutsches Institut Für Lebensmitteltechnik E.V. Verfahren und Vorrichtung zur kontinuierlichen Herstellung formstabiler aufgeschäumter Lebensmittel
FR3077958B1 (fr) * 2018-02-22 2022-05-27 Phytobokaz Procede et systeme de fabrication de pate sans ou pauvre en gluten
DE102018215084A1 (de) * 2018-09-05 2020-04-23 Bernhard Hukelmann Misch- und Knetverfahren
FR3086506B1 (fr) * 2018-09-28 2022-04-15 Institut National De Recherche En Sciences Et Tech Pour Lenvironnement Et Lagriculture Irstea Matrice alimentaire alveolee a variation de volume
CN111436469B (zh) * 2020-04-09 2021-07-30 江苏泰兴曲霞面粉有限公司 一种可控制面团松软的和面机
WO2022135732A1 (de) 2020-12-23 2022-06-30 ETH Zürich Geschäumtes, elastisches, protein-basiertes produkt, verfahren zur herstellung solcher produkte, insbesondere von pflanzenprotein- und pflanzenfaser-basierten extrudierten fleischanalogen, vorrichtung zur durchführung eines solchen verfahrens sowie verwendung des produktes zur herstellung von pflanzenprotein-basierten fleischanalogen
DE102020007888A1 (de) 2020-12-23 2022-06-23 ETH Zürich Geschäumtes, elastisches, protein-basiertes Produkt
DE102020007892A1 (de) 2020-12-23 2022-06-23 ETH Zürich Geschäumtes, elastisches, protein-basiertes Produkt, Verfahren zur Herstellung solcher Produkte, insbesondere von pflanzenprotein- und pflanzenfaser-basierten extrudierten Fleischanalogen, Vorrichtung zur Durchführung eines solchen Verfahrens sowie Verwendung des Produktes zur Herstellung von pflanzenprotein-basierten Fleischanalogen
IT202100023378A1 (it) * 2021-09-09 2023-03-09 Materias S R L Procedimento per produrre prodotti alimentari da forno espansi

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US48534A (en) 1865-07-04 Improvements machinery for the manufacture of aerated bread
US3041176A (en) * 1959-07-24 1962-06-26 Et Oakes Corp Farinaceous products
US4364961A (en) * 1981-03-30 1982-12-21 The Griffith Laboratories, Limited Manufacture of bread crumb-like product
US5549922A (en) 1989-04-24 1996-08-27 Juchem Gmbh Method of making flour-containing edible semifinished products
US5120559A (en) 1991-10-03 1992-06-09 Cornell Research Foundation, Inc. Extrusion processing with supercritical fluids
US5417992A (en) 1994-03-14 1995-05-23 Cornell Research Foundation, Inc. Supercritical fluid extrusion process and apparatus
KR100314383B1 (ko) 1999-05-20 2001-11-17 김상근 찹쌀분말을 이용한 유과의 제조방법 및 장치
FR2812793B1 (fr) * 2000-08-11 2003-05-30 Gervais Danone Sa Procede de fabrication d'un produit alimentaire aere et produit ainsi obtenu
US20040199492A1 (en) * 2003-04-04 2004-10-07 Maniak Douglas C Method of manufacturing dough products via gas injection and accelerational mixing
DE102014107610A1 (de) * 2014-05-28 2015-12-03 Emsland-Stärke GmbH Verwendung eines Nahrungsmittelprodukts aus stärkehaltigen Pflanzenteilen

Also Published As

Publication number Publication date
WO2017081271A1 (de) 2017-05-18
RU2018119294A (ru) 2019-12-16
US20180317501A1 (en) 2018-11-08
AU2016352698A1 (en) 2018-05-31
EP3373736A1 (de) 2018-09-19
CO2018005149A2 (es) 2018-07-31
US20220022468A1 (en) 2022-01-27
BR112018009545A2 (pt) 2018-11-06
JP2018533980A (ja) 2018-11-22
US11134691B2 (en) 2021-10-05
CN108289460A (zh) 2018-07-17
DE102016111518A1 (de) 2017-05-18
CA3004382A1 (en) 2017-05-18
KR20180070707A (ko) 2018-06-26

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