MX2023001470A - Composicion solida que contiene almidon y metodo para su produccion. - Google Patents
Composicion solida que contiene almidon y metodo para su produccion.Info
- Publication number
- MX2023001470A MX2023001470A MX2023001470A MX2023001470A MX2023001470A MX 2023001470 A MX2023001470 A MX 2023001470A MX 2023001470 A MX2023001470 A MX 2023001470A MX 2023001470 A MX2023001470 A MX 2023001470A MX 2023001470 A MX2023001470 A MX 2023001470A
- Authority
- MX
- Mexico
- Prior art keywords
- composition
- starch
- curve
- molecular weight
- value
- Prior art date
Links
- 229920002472 Starch Polymers 0.000 title abstract 7
- 235000019698 starch Nutrition 0.000 title abstract 7
- 239000008107 starch Substances 0.000 title abstract 7
- 239000008247 solid mixture Substances 0.000 title abstract 2
- 238000004519 manufacturing process Methods 0.000 title 1
- 239000000203 mixture Substances 0.000 abstract 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 3
- 238000000034 method Methods 0.000 abstract 2
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000002002 slurry Substances 0.000 abstract 1
- 239000000725 suspension Substances 0.000 abstract 1
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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
- C08L3/02—Starch; Degradation products thereof, e.g. dextrin
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
-
- 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
- A23P10/20—Agglomerating; Granulating; Tabletting
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B31/00—Preparation of derivatives of starch
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/48—Ultrasonic treatment
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Manufacturing & Machinery (AREA)
- Biochemistry (AREA)
- Materials Engineering (AREA)
- Microbiology (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Grain Derivatives (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
La presente invención se refiere a una composición sólida que contiene almidón que tiene tanto una elasticidad preferible durante la retención de agua como una baja viscosidad durante la retención de agua cuando se calienta en condiciones que contienen agua; la composición satisface todos los puntos (1) a (4) siguientes; (1) el contenido de almidón en la composición es del 20% en masa o más en términos de masa seca. (2) (a) y/o (b) a continuación se cumplen; (a) se observan 300 piezas/mm2 o menos de estructuras de granos de almidón en una suspensión al 6% de un producto pulverizado de la composición; (b) la temperatura máxima de gelatinización está por debajo de 120°C medida usando un viscoanalizador rápido cuando una suspensión de agua al 14% en masa de la composición pulverizada se calienta de 50°C a 140°C a una velocidad de calentamiento de 12.5°C/min; (3) el grado de gelatinización del almidón en la composición es del 50% en masa o más; (4) para la composición, el siguiente [valor ¿] es 60% o menos, y el siguiente [valor ß] es 35% o más; [Valor ¿] en una curva de distribución de pesos moleculares obtenida analizando almidón purificado bajo la [condición A], el almidón purificado se obtiene tratando la composición en una cantidad de agua 40 veces mayor a una temperatura constante de 90°C durante 15 minutos y luego, utilizando el [procedimiento a], la relación del área bajo la curva en una sección en la que el logaritmo del peso molecular es de al menos 5.0 y menos de 6.5 al área bajo la curva completa; [Valor ß] en la curva de distribución del peso molecular, la relación del área bajo la curva en una sección en la que el logaritmo del peso molecular es al menos 6.5 e inferior a 8.0 con respecto al área bajo la curva completa; ([procedimiento a] y [condición A] son como se describen en la especificación.).
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2020135378 | 2020-08-07 | ||
JP2021004828 | 2021-02-09 | ||
PCT/JP2021/029429 WO2022030638A1 (ja) | 2020-08-07 | 2021-08-06 | でんぷん含有固形状組成物及びその製造方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
MX2023001470A true MX2023001470A (es) | 2023-08-17 |
Family
ID=80117549
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
MX2023001470A MX2023001470A (es) | 2020-08-07 | 2021-08-06 | Composicion solida que contiene almidon y metodo para su produccion. |
Country Status (10)
Country | Link |
---|---|
US (1) | US20230192994A1 (es) |
EP (1) | EP4176732A4 (es) |
JP (1) | JP7104455B2 (es) |
KR (2) | KR20230021772A (es) |
AU (1) | AU2021321050B2 (es) |
BR (1) | BR112023002263A2 (es) |
CA (1) | CA3191174A1 (es) |
MX (1) | MX2023001470A (es) |
TW (1) | TWI810625B (es) |
WO (1) | WO2022030638A1 (es) |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA2216295A1 (en) * | 1996-09-20 | 1998-03-20 | University Of Saskatchewan | High temperature extrusion process |
JP2004215543A (ja) | 2003-01-14 | 2004-08-05 | Taiyo Kagaku Co Ltd | 麺質改良剤及び麺類の製造方法 |
CA3008247C (en) * | 2017-06-15 | 2024-04-09 | Agt Food And Ingredients Inc. | Pulse-based pasta and process for manufacturing the same |
-
2021
- 2021-08-06 CA CA3191174A patent/CA3191174A1/en active Pending
- 2021-08-06 AU AU2021321050A patent/AU2021321050B2/en active Active
- 2021-08-06 WO PCT/JP2021/029429 patent/WO2022030638A1/ja active Application Filing
- 2021-08-06 KR KR1020237003945A patent/KR20230021772A/ko not_active Application Discontinuation
- 2021-08-06 KR KR1020247006692A patent/KR20240033135A/ko active Application Filing
- 2021-08-06 MX MX2023001470A patent/MX2023001470A/es unknown
- 2021-08-06 BR BR112023002263A patent/BR112023002263A2/pt unknown
- 2021-08-06 EP EP21853613.4A patent/EP4176732A4/en active Pending
- 2021-08-06 JP JP2022506977A patent/JP7104455B2/ja active Active
- 2021-08-06 TW TW110129077A patent/TWI810625B/zh active
-
2023
- 2023-02-07 US US18/106,866 patent/US20230192994A1/en active Pending
Also Published As
Publication number | Publication date |
---|---|
WO2022030638A1 (ja) | 2022-02-10 |
US20230192994A1 (en) | 2023-06-22 |
TW202218557A (zh) | 2022-05-16 |
JP7104455B2 (ja) | 2022-07-21 |
KR20240033135A (ko) | 2024-03-12 |
AU2021321050B2 (en) | 2024-03-28 |
CA3191174A1 (en) | 2022-02-10 |
AU2021321050A1 (en) | 2023-03-02 |
EP4176732A1 (en) | 2023-05-10 |
KR20230021772A (ko) | 2023-02-14 |
BR112023002263A2 (pt) | 2023-03-28 |
EP4176732A4 (en) | 2024-01-17 |
JPWO2022030638A1 (es) | 2022-02-10 |
TWI810625B (zh) | 2023-08-01 |
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