WO2006018861A1 - Aliment élaboré, assimilable par des personnes coeliaques - Google Patents

Aliment élaboré, assimilable par des personnes coeliaques Download PDF

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Publication number
WO2006018861A1
WO2006018861A1 PCT/IT2004/000466 IT2004000466W WO2006018861A1 WO 2006018861 A1 WO2006018861 A1 WO 2006018861A1 IT 2004000466 W IT2004000466 W IT 2004000466W WO 2006018861 A1 WO2006018861 A1 WO 2006018861A1
Authority
WO
WIPO (PCT)
Prior art keywords
flour
food
rice
minutes
coeliac
Prior art date
Application number
PCT/IT2004/000466
Other languages
English (en)
Inventor
Laura Angela Cestari
Giorgio Cestari
Original Assignee
Laura Angela Cestari
Giorgio Cestari
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 Laura Angela Cestari, Giorgio Cestari filed Critical Laura Angela Cestari
Priority to PCT/IT2004/000466 priority Critical patent/WO2006018861A1/fr
Publication of WO2006018861A1 publication Critical patent/WO2006018861A1/fr

Links

Classifications

    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/70—Carbohydrates; Sugars; Derivatives thereof
    • A61K31/715—Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkages; Derivatives thereof, e.g. ethers, esters
    • A61K31/716—Glucans
    • A61K31/718—Starch or degraded starch, e.g. amylose, amylopectin
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas
    • 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
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • 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
    • 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
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
    • 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

Definitions

  • the product according to the present invention may be realized with a flour which, after the second drying process, will be atomized with 6000 revolutions/minute rotors; this procedure will make it extremely voluminous and impalpable, so as to realize a dough with 200 gr of deionized water and 800 gr of said atomized flour, with a cold working.
  • the product according to the present invention may be obtained by using pure and impalpable rice starch, insoluble in cold water, obtained by extraction and purification of said starch, successively cold mixed with variable percentages of an impalpable rice flour derived from grinding with toothed cylinders, thus realizing a compound in which the starch is a natural aggregation substance free of glutene being obtained from rice; and, under addition of water, salt and leavening at the moment of use, said starch becomes the base preparation for bread, 'pasta', 'pizza' and similar and, under addition of known elements, for all bakery, confectionery, ice-cream and similar.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Veterinary Medicine (AREA)
  • Molecular Biology (AREA)
  • Polymers & Plastics (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Medicinal Chemistry (AREA)
  • Animal Behavior & Ethology (AREA)
  • Public Health (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Organic Chemistry (AREA)
  • Botany (AREA)
  • Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
  • Epidemiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Aliment élaboré, assimilable par des personnes coeliaques, constitué de grains de riz desquels les parties externes hydrofuges ont été mécaniquement enlevées ; lesdites parties restantes subissant un travail mécanique et thermique, avec un procédé de séchage et un broyage avec des lames ayant différentes dimensions à différentes températures, produisant ainsi une farine de riz finale à pétrir sans autres produits d'agglomération, son goût étant comparable à celui des meilleures farines de blé et laquelle farine sert à la préparation de tous ces produits actuellement réalisés avec des céréales tels que des aliments, des desserts, des produits cosmétiques, des sauces, des crèmes et similaires.
PCT/IT2004/000466 2004-08-20 2004-08-20 Aliment élaboré, assimilable par des personnes coeliaques WO2006018861A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/IT2004/000466 WO2006018861A1 (fr) 2004-08-20 2004-08-20 Aliment élaboré, assimilable par des personnes coeliaques

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/IT2004/000466 WO2006018861A1 (fr) 2004-08-20 2004-08-20 Aliment élaboré, assimilable par des personnes coeliaques

Publications (1)

Publication Number Publication Date
WO2006018861A1 true WO2006018861A1 (fr) 2006-02-23

Family

ID=34958780

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IT2004/000466 WO2006018861A1 (fr) 2004-08-20 2004-08-20 Aliment élaboré, assimilable par des personnes coeliaques

Country Status (1)

Country Link
WO (1) WO2006018861A1 (fr)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2437036A (en) * 1943-12-22 1948-03-02 Gen Foods Corp Production of starch from cereal grains
DE1442235A1 (de) * 1965-10-13 1969-11-06 Grain Proc Corp Verfahren zur Herstellung von Staerke und Alkohol aus staerkehaltigen Stoffen
US5492712A (en) * 1993-06-13 1996-02-20 Silver; Shmuel Stabilized pasta products
DE29704037U1 (de) * 1997-03-06 1997-05-07 Hackel, Silke, 95163 Weißenstadt Glutenfreie Fertigmehlmischung
EP0872188A2 (fr) * 1997-04-18 1998-10-21 Favero Antonio S.r.l. Procédé de préparation de pâte sans gluten à partir du mais et/ou du riz et pâte sans gluten obtenue selon ce procédé
FR2765076A1 (fr) * 1997-06-25 1998-12-31 Soreda Pain sans gluten et procede pour sa fabrication

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2437036A (en) * 1943-12-22 1948-03-02 Gen Foods Corp Production of starch from cereal grains
DE1442235A1 (de) * 1965-10-13 1969-11-06 Grain Proc Corp Verfahren zur Herstellung von Staerke und Alkohol aus staerkehaltigen Stoffen
US5492712A (en) * 1993-06-13 1996-02-20 Silver; Shmuel Stabilized pasta products
DE29704037U1 (de) * 1997-03-06 1997-05-07 Hackel, Silke, 95163 Weißenstadt Glutenfreie Fertigmehlmischung
EP0872188A2 (fr) * 1997-04-18 1998-10-21 Favero Antonio S.r.l. Procédé de préparation de pâte sans gluten à partir du mais et/ou du riz et pâte sans gluten obtenue selon ce procédé
FR2765076A1 (fr) * 1997-06-25 1998-12-31 Soreda Pain sans gluten et procede pour sa fabrication

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