WO2017100958A1 - Method for producing flavoured oats - Google Patents

Method for producing flavoured oats Download PDF

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Publication number
WO2017100958A1
WO2017100958A1 PCT/CL2016/050065 CL2016050065W WO2017100958A1 WO 2017100958 A1 WO2017100958 A1 WO 2017100958A1 CL 2016050065 W CL2016050065 W CL 2016050065W WO 2017100958 A1 WO2017100958 A1 WO 2017100958A1
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WO
WIPO (PCT)
Prior art keywords
oats
product
flavoring
sweetener
oatmeal
Prior art date
Application number
PCT/CL2016/050065
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Spanish (es)
French (fr)
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WO2017100958A4 (en
Inventor
Humberto Fabián RIVERA VERGARA
Original Assignee
Alimentos El Globo
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Publication date
Application filed by Alimentos El Globo filed Critical Alimentos El Globo
Publication of WO2017100958A1 publication Critical patent/WO2017100958A1/en
Publication of WO2017100958A4 publication Critical patent/WO2017100958A4/en
Priority to CONC2018/0006187A priority Critical patent/CO2018006187A2/en

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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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • 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
    • 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
    • A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
    • 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

Definitions

  • the present invention relates to the food industry, in particular with cereal production.
  • the present invention provides a method that provides a rolled, flavored and sweetened oatmeal cereal.
  • Oatmeal is a cereal that has a long history of consumption around the world and, in general, consumers add the sweetener or taste of preference in their home in the form of preparation they estimate. Therefore, although oatmeal in flakes is ready to consume, the final consumer adds flavor or mixture with some other food that gives it an additional flavor.
  • the objective of the present invention is to ensure that each oat flake leaves the entire and flavored production process.
  • US 3,976,793 corresponds to a granted patent, whose protection period has already expired.
  • This patent protects a process to obtain a cereal dough based on oatmeal and soy flour. This dough is then pelletized and turned into flake. Subsequently, the flake is coated with a hot coating solution, which contains sucrose.
  • This document uses a mixture of flour and not the whole grain and achieves a sweet reconstituted leaflet, by applying a liquid coating with sucrose.
  • Application CN1040001 18 claims a flake cereal based on cornmeal, rice flour, oatmeal, wheat flower meal, pumpkin powder and sucrose. It claims the method of obtaining the flake, which comprises grinding the ingredients; mix with water; extrude dry off. This invention does not coincide with the present invention, since the final product combines different types of flours and uses extrusion to reach the final product.
  • Application CN103478781 claims a product and a method of obtaining it, based on almonds, wheat flour, cornmeal and oatmeal. These flours are mixed with water and an agent that gives crunchy texture (kappa carrageenan); The mixture is extruded to obtain flakes.
  • This document proposes a method to obtain an extruded product, which does not coincide with the product resulting from the method of the present invention.
  • Application CA2880978 claims an agglomerated food, based on grains, sugar and / or sweetener, flavoring, agglomerating syrup. The grains used are oats, oat flakes, and cut oats.
  • the application claims a cereal with clusters or clusters of sweetener and flavoring, which adhere to the cereal by using a syrup, forming a dough, which is turned or mixed with low cut (tumbling or low shear mixing) during cooling.
  • This document is part of the state of the art for using oats to obtain an agglomerated food, however, the process and the final product differ from the present invention.
  • US 7,063,866 claims a product made from raw oatmeal flakes, in which each flake is covered with a fat-free adherent coating, which comprises sugar, fructose, honey, among others and which aims to adhere to the Leaflet vitamins, dyes, sweeteners, flavorings, natural nutrients.
  • a fat-free adherent coating which comprises sugar, fructose, honey, among others and which aims to adhere to the Leaflet vitamins, dyes, sweeteners, flavorings, natural nutrients.
  • adherent substances to fix flavors to the flake, it delivers an inhomogeneous product, which after a packing time tends to separate phases. Therefore, a person skilled in the art could resolve that the solution of the present invention exceeds the known technique. Indeed, it dispenses with the use of an adherent substance, replacing it with a methodology that includes adhering the sweeteners and / or flavorings, by means of high pressures which are exerted at the time of converting the oat grain into a flake or flake. Achieving in this way very defined and homogeneous oat flakes in flavor and color, with characteristics similar to traditional oat flakes, the only difference is that they are flavored.
  • Figure 1 Flowchart describing the general process of making flake, you can see 4 streams of inputs that together complete the process of flavored flake making. Entry No. 1 This shows the main flow of the system, which in this case corresponds to oats as an element to be transformed from its agricultural stage to the disposal to the consumer, as a finished product.
  • Entry 2 This entry shows the flow of flavoring and sweetening elements, towards the process of making flake at the points where the expected effect on the final product occurs
  • Laminated oatmeal was evaluated as a solid matrix, for the incorporation of a flavoring and sweetener.
  • Acceptability, flavor profile, texture profile and nutritional intake should be measured during the process of making flavored oatmeal.
  • Identical natural flavors such as honey, cinnamon, chocolate, strawberry, apple and vanilla were used.
  • the acceptability of the product in terms of taste, color, smell and texture was very high.
  • the flavor profile indicated that strawberry and apple flavors were more pronounced, and no deviations (heterogeneity) were perceived in the different samples, achieving a very homogeneous product.
  • the formulations showed a natural character for the consumer, with a satisfactory and unique flavor profile, highlighting, for example, the natural color of the strawberry and apple, becoming an additional attraction.
  • flavorings and sweeteners to improve both taste and color has advantages over the 100% natural product, since it brings the minor age consumer closer, that is, children between 4 and 10 years old.
  • flavored oat flake is defined as a processed product of rolled oats to which more sweetener flavors have been incorporated, obtained from the union of a set of rolled oat flakes and a mixture of powder It contains flavorings, in addition to the sweetener.
  • Flavored Oat Flake It is a product obtained from oat processing, which is 100% laminated. It has a Thermal Treatment stage, where the Lipase enzyme is inactivated and the bactenan load is reduced, with the inclusion of flavoring and sweetener, which is previously mixed and homogenized. Its Aw (water activity) of 0.37 with a moisture content of 1 1% (% wet base), at a temperature of 25 ° C. Ensures a minimum duration of 12 months, maintaining its organoleptic and sensory qualities. This product is suitable for direct consumption.
  • Figure 1 describes the general process of making flake, you can see 4 input streams that when joined complete the process of flavored flake making. Entry No. 1 This shows the main flow of the system, which in this case corresponds to oats as an element to be transformed from its agricultural stage to the disposal to the customer, as a finished product.
  • Entry 2 This entry shows the flow of the bribing and sweetening elements, towards the process of making flake at the points where the expected effect on the final product occurs and are part of the innovation that is intended to be highlighted with this document.
  • the main equipment used in this primary cleaning process are: mechanical sieves of different calibers and cyclone separators for the lighter elements.
  • the storage for the conservation of the grains will be of the "Normal Atmosphere" type, where the air surrounding the grains has practically the same composition as the atmospheric air.
  • thermocouples are distributed across all levels of the silo, allowing to rescue the information by means of a portable thermometry device that consists of a data collection cable, which is inserted into the control panel, which delivers consistent information on the temperature of the stored grain .
  • This stage corresponds to the separation of the grain from impurities and foreign matter from the cellar or silo, in which equipment is used that has meshes or sieves, which act by vibration, rotation or aeration. They also allow to discriminate the oats grains of greater and smaller size, being able to have different treatments for each type in the following processes.
  • the husk of the grain is separated, by the action of the shock (centrifugal force) of the oats towards a polyurethane impact ring, which contains the peelers or shelling machines (main equipment of the line).
  • the shock centrifugal force
  • the oats towards a polyurethane impact ring, which contains the peelers or shelling machines (main equipment of the line).
  • the first transformation of the raw material occurs, since structurally it loses a natural property, which is its pericarp or shell.
  • the secondary equipment complements the line to separate the ground shell, impurities and dust generated during the process.
  • the peeled or husked grain is subjected to hydrothermal treatment, by means of a Toaster (main equipment of the line), in which saturated steam of water (100 ° C) is applied through injectors where the oats are wetted (1 a step), heated or cooked (2 stage) and cooled (3 stage) to inactivate the lipase enzyme (lipases cause release of the "rancidity") fatty acids and remove or destroy bacteria and unwanted molds, with This is achieved to improve the taste and preservation of the product, and devoid of its natural protection which is the shell; peel, skin.
  • the secondary equipment complements the line to classify the grain by caliber and separate the impurities that have remained from the previous line (shelling).
  • the resulting product at this stage is called GROAT (GROAT, it is the international name that receives oatmeal and thermally stabilized oatmeal. It is a very stable and easy to store product, and is an intermediate product that is subsequently transformed into oat flakes).
  • This stage of the process allows to divide (cut) by means of specialized machinery called Chopper (main equipment), and to separate the granules by caliber in equipment specially designed for it (classifiers by sieves).
  • Chopper main equipment
  • classifiers by sieves Each grain of oatmeal is cut into sizes that will vary depending on the final product, and may be for:
  • the cut grain is conditioned with temperature and humidity so that it acquires the necessary plastic properties that allow shaping the flake.
  • the flakes are dried and cooled in a counter flow fluidized bed dryer, then separating the size particles out of range by means of a sieve.
  • the rolling process has the following parts:
  • This direct steam treatment in addition to raising the humidity of the chopped grain to values between 25% and 35% of dry base moisture, gives oat grain plasticity during rolling;
  • a laminating bench consisting of 2 cylinders of 400 mm in diameter, arranged in parallel, which rotate in the opposite direction, to a separation between them that defines the thickness of the resulting flake, which ranges from 0.35 mm to 0.6 mm from separation.
  • the mechanical energy of this equipment is transferred to the grains cut of oats, transforming these into flake.
  • a fluidized bed type dryer-cooler equipment which is responsible for bringing the final product to room temperature and humidity not exceeding 1 1%.
  • the rolled product is distributed from the transient storage silos and transported to the 500 g and 25 kg packaging lines.
  • the bags of metallized film (primary packaging) or laminated polypropylene are passed through a metal detector and are transported to the warehouses of finished product waiting for their final dispatch.
  • the incorporation of the flavoring, flavoring and sweetener is carried out after the grain cutting stage and before the conditioning of the rolled grain.
  • the first stage consists in the design of the sweetener-flavoring element. The characteristics of this element are the following:
  • the sweetener-flavoring-flavoring element (EAS)
  • it is dosed by means of a variable speed screw dispenser, incorporated into the flow of cut grain that is being transported to the conditioning tank before rolling.
  • EAS sweetener-flavoring-flavoring element
  • the homogenized mixture of cut oat grains and EAS powder enters the conditioning deposit of chopped grain, where it is subjected to temperatures of the order of 100 ° C by means of direct saturated steam, which in addition to raising the temperature, the humidity of the mixture rises to levels of the order of 25 to 35% on dry matter basis.
  • the finished product obtained is an oat flake of color and flavor defined by the EAS element, with homogeneous distribution of said element.
  • the method used it is not possible for the EAS element to disintegrate since it has been firmly attached to each leaflet. Therefore, the method provides a new stable and homogeneous product in taste and appearance.
  • the range of application of the product obtained from this method not only falls within the framework of the preparation of sweet products or ingredients for the preparation of other foods based on sweet cereals (see table 1), such as cookies, bars of cereals, mixtures of cereals and fruits, mixtures of exempted cereals, etc., since the invention, the process described, is not limited to the examples disclosed through the execution examples disclosed herein, but also opens the spectrum for the use of rolled oats in salty preparations or non-sweet flavors, such as: soups, snacks, salty doughs, etc.
  • Flavored and sweetened oat flakes were made for this test.
  • premixed strawberry flavor mixing, plus stevia and sucralose sweeteners, whose quantities for 4,500 kilograms of flake are as follows:
  • the strawberry flavor premix dispenser (mixed with stevia and sucralose) was calibrated, this was performed for a capacity of 1,800 kilograms of flake whose dosage was 0.428 kg / min. This dosage was made minutes before starting the productions and subsequently monitored every 10 minutes. Once it stabilized, the control time was increased to 30 minutes. Work was done at bank 1 at a capacity of 1,800 kg / h for 2.5 hours that the test lasted. Samples were analyzed every 1 hour and counter samples were left every 10 minutes. The product was packed in bags of 25 kilograms. The thickness of the leaflet finally obtained was between 0.45-0.47 mm and humidity of 8.25%.
  • EXAMPLE 2 Cinnamon Flavored Oatmeal Flavored and sweetened oat flakes were made for this test. For this, in a drum mixer, the premix cinnamon flavor mix, plus stevia and sucralose sweeteners, whose quantities for 1,500 kilograms of flake are as follows:
  • the cinnamon-flavored premix dispenser (mixed with stevia and sucralose) was calibrated, this was performed for a capacity of 1,500 kilograms of flake whose dosage was 0.274 kg / min. This dosage was made minutes before starting the productions and subsequently monitored every 10 minutes. Once it stabilized, the control time was increased to 30 minutes. Work was done at Bank 1 at a capacity of 1,800 kg / h during the 55 minutes that the test lasted and samples were analyzed every 15 minutes, taking counter samples every 10 minutes. The product was packed in bags of 25 kilograms. The thickness of the leaflet finally obtained was 0.53 mm and humidity of 8.92%.
  • Flavored and sweetened oat flakes were made for this test.
  • premix mixing was performed in a drum mixer Vanilla flavor, plus stevia and sucralose sweeteners, whose amounts for 1 .500 kilograms of flake are as follows:
  • vanilla flavor premix dispenser was calibrated
  • Flavored and sweetened oat flakes were made for this test. To do this, in a drum mixer, premix mixing of apple flavor, plus stevia and sucralose sweeteners, whose quantities for 1,500 kilograms of flake are as follows: TEST BANK 1 (kg)% BANK 1
  • the premixer apple flavor dispenser (mixed with stevia and sucralose) was calibrated, this was performed for a capacity of 1,500 kilograms of flake whose dosage was 0.290 kg / min. This dosage was made minutes before starting the productions and subsequently monitored every 10 minutes. Once it stabilized, the control time was increased to 30 minutes. Work was done at Bank 1 at a capacity of 1,800 kg / h during the 60 minutes of the test and samples were analyzed every 15 minutes, taking counter samples every 10 minutes. The product was packed in bags of 25 kilograms. The thickness of the flake finally obtained was 0.48 millimeters and humidity of 9.91%.
  • Table 2 formula of each test performed and the regulations of machines made in the factory.
  • the examples disclosed herein reveal that the flavorings, sweeteners and flavorings constitute between 0.5% and 6% w / w of the final product.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Cereal-Derived Products (AREA)
  • Grain Derivatives (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The invention relates to the food industry, particularly the production of cereals. Disclosed is a method for producing a cereal consisting of rolled oats which is flavoured and sweetened, as well as the use of said method for producing food based on flavoured oats.

Description

PROCESO PARA OBTENER AVENA SABORIZADA  PROCESS TO OBTAIN FLAVORED AVENA
CAMPO DE APLICACIÓN DE LA INVENCIÓN FIELD OF APPLICATION OF THE INVENTION
La presente invención se relaciona con la industria alimenticia, en particular con la producción de cereales. La presente invención proporciona un método que provee un cereal de avena laminada, saborizado y endulzado.  The present invention relates to the food industry, in particular with cereal production. The present invention provides a method that provides a rolled, flavored and sweetened oatmeal cereal.
ESTADO DEL ARTE STATE OF ART
La avena es un cereal que posee una larga historia de consumo a rededor del mundo y en general los consumidores le adicionan en su hogar el edulcorante o el sabor de preferencia en la forma de preparación que ellos estimen. Por lo tanto, si bien la avena en hojuelas está lista para consumir, el consumidor final le adiciona sabor o mezcla con algún otro alimento que le aporte un sabor adicional.  Oatmeal is a cereal that has a long history of consumption around the world and, in general, consumers add the sweetener or taste of preference in their home in the form of preparation they estimate. Therefore, although oatmeal in flakes is ready to consume, the final consumer adds flavor or mixture with some other food that gives it an additional flavor.
Para abordar este desafío, la industria ha desarrollado una gran variedad de productos de avena con diferentes sabores, los principales que se encuentran en el mercado son 2 tipos: a. Mezclas de hojuelas con diferentes elementos secos que otorgan dulzor - sabor, este proceso se realiza en equipos mezcladores donde son dosificados los distintos tipos de elementos y así se logra un producto más o menos homogéneo. Uno de los inconvenientes de este método radica en la falta de homogeneidad del producto resultante, que se va acentuando posterior al envasado final debido a la disgregación de los elementos que poseen características de granulometría y densidades distintas. De esta forma, cuando el producto terminado en su envase final contiene más de una porción (40 g), la última de las porciones sacadas del envase posee características organolépticas, sensoriales completamente diferentes a la primera porción sacada del mismo envase. Otro de los grandes inconvenientes de este sistema, es la pérdida de la calidad visual de la hojuela de avena, que por sus características físicas (diámetro de 5 a 8 mm, espesor de 0,4 mm y humedad de 1 1 %), es inevitable que el proceso mecánico de mezclado provoque ruptura y trozado de los frágiles copos, obteniendo un producto final muy molido con hojuelas poco definidas y mucha generación de finos. b. Dosificado de hojuelas y los elementos edulcorantes y saborizantes, en un envase que contenga una unidad de consumo de 40 g. Esto evita el proceso de mezclado y asegura que cada porción de consumo de 40 g contenga la misma proporción de elementos por envase. Si bien este sistema soluciona los inconvenientes del sistema de mezclado anterior, tiene como gran desventaja los costos, ya que el producto final se hace intensivo en el uso de maquinaria de envasado de porciones de 40 g, además de la gran cantidad de consumo de material de empaque, que se transforma en el ítem de mayor importancia en la estructura de costos del producto final. To address this challenge, the industry has developed a wide variety of oatmeal products with different flavors, the main ones found in the market are 2 types: a. Mixes of flakes with different dry elements that give sweetness - flavor, this process is carried out in mixing equipment where the different types of elements are dosed and thus a more or less homogeneous product is achieved. One of the disadvantages of this method lies in the lack of homogeneity of the resulting product, which is accentuated after the final packaging due to the disintegration of the elements that have different particle size and density characteristics. Thus, when the finished product in its final container contains more than one portion (40 g), the The last of the portions taken from the package has completely different sensory, organoleptic characteristics than the first portion taken from the same package. Another of the great disadvantages of this system, is the loss of the visual quality of the oat flake, which due to its physical characteristics (diameter of 5 to 8 mm, thickness of 0.4 mm and humidity of 1 1%), is It is inevitable that the mechanical mixing process will cause the fragile flakes to break and chop, obtaining a very ground final product with poorly defined flakes and a lot of fine generation. b. Dosed with flakes and sweetening and flavoring elements, in a container containing a 40 g consumption unit. This avoids the mixing process and ensures that each 40 g serving portion contains the same proportion of items per container. Although this system solves the disadvantages of the previous mixing system, it has as a great disadvantage the costs, since the final product becomes intensive in the use of 40 g portion packaging machinery, in addition to the large amount of material consumption of packaging, which becomes the most important item in the cost structure of the final product.
Con estas problemáticas en vista, es que se ha buscado darle sabor a la hojuela de avena sin el uso de métodos tradicionales, que dañan la calidad de la hojuela o producen disgregaciones de los elementos saborizantes y elevan los costos del producto terminado por concepto de empaque final. With these problems in view, it has been sought to flavor the oat flake without the use of traditional methods, which damage the quality of the flake or produce disintegrations of the flavoring elements and raise the costs of the finished product for packaging final.
El objetivo de la presente invención es lograr que cada hojuela de avena salga del proceso productivo íntegra y con sabor. En el estado del arte existen variados intentos por proporcionar hojuelas de cereales saborizadas, en particular hojuelas de avena, sin embrago las características organolépticas de dichos productos o lo altos costos de producción no satisfacen los requerimientos del mercado. The objective of the present invention is to ensure that each oat flake leaves the entire and flavored production process. In the state of the art there are various attempts to provide flavored cereal flakes, in particular oat flakes, however the organoleptic characteristics of such products or the high production costs do not satisfy the market requirements.
El documento US 3,976,793 corresponde a una patente concedida, cuyo periodo de protección ya ha caducado. Esta patente protege un proceso para obtener una masa de cereal en base a harinas de avena y soya. Dicha masa luego es pelletizada y convertida en hojuela. Posteriormente la hojuela es recubierta con una solución de revestimiento caliente, la que contiene sucrosa. Este documento descnbe el uso una mezcla de harinas y no el grano entero y consigue una hojuela reconstituida dulce, mediante la aplicación de un revestimiento líquido con sucrosa.  US 3,976,793 corresponds to a granted patent, whose protection period has already expired. This patent protects a process to obtain a cereal dough based on oatmeal and soy flour. This dough is then pelletized and turned into flake. Subsequently, the flake is coated with a hot coating solution, which contains sucrose. This document uses a mixture of flour and not the whole grain and achieves a sweet reconstituted leaflet, by applying a liquid coating with sucrose.
La solicitud CN1040001 18 reivindica un cereal de hojuelas en base a harina de maíz, harina de arroz, harina de avena, harina de flor de trigo, polvo de calabaza y sucrosa. Reivindica el método de obtención de la hojuela, que comprende moler los ingredientes; mezclar con agua; extruir; secar. Esta invención no coincide con la presente invención, pues el producto final combina diferentes tipos de harinas y utiliza la extrusión para llegar al producto final.  Application CN1040001 18 claims a flake cereal based on cornmeal, rice flour, oatmeal, wheat flower meal, pumpkin powder and sucrose. It claims the method of obtaining the flake, which comprises grinding the ingredients; mix with water; extrude dry off. This invention does not coincide with the present invention, since the final product combines different types of flours and uses extrusion to reach the final product.
La solicitud CN103478781 , reivindica un producto y un método de obtención del mismo, en base a almendras, harina de trigo, harina de maíz y harina de avena. Estas harinas se mezclan con agua y un agente que otorga textura crujiente (carragenano kappa); la mezcla se extruye para obtener hojuelas. Este documento propone un método para obtener un producto extruido, lo cual no es coincidente con el producto resultante del método de la presente invención. La solicitud CA2880978, reivindica un alimento aglomerado, en base a granos, azúcar y/o endulzante, saborizante, jarabe aglomerador. Los granos empleados son avena, copos de avena, y avena cortada. La solicitud reivindica un cereal con clusters o cúmulos de endulzante y saborizante, que se adhieren al cereal mediante el uso de un jarabe, formando una masa, que es volteada o mezclada con bajo corte (tumbling o low shear mixing) durante el enfriamiento. Este documento es parte del estado del arte por emplear avena para obtener un alimento aglomerado, sin embargo, el proceso y el producto final difieren de la presente invención. Application CN103478781, claims a product and a method of obtaining it, based on almonds, wheat flour, cornmeal and oatmeal. These flours are mixed with water and an agent that gives crunchy texture (kappa carrageenan); The mixture is extruded to obtain flakes. This document proposes a method to obtain an extruded product, which does not coincide with the product resulting from the method of the present invention. Application CA2880978, claims an agglomerated food, based on grains, sugar and / or sweetener, flavoring, agglomerating syrup. The grains used are oats, oat flakes, and cut oats. The application claims a cereal with clusters or clusters of sweetener and flavoring, which adhere to the cereal by using a syrup, forming a dough, which is turned or mixed with low cut (tumbling or low shear mixing) during cooling. This document is part of the state of the art for using oats to obtain an agglomerated food, however, the process and the final product differ from the present invention.
La patente US 6,667,069 reivindica un método para procesar avena que comprende facilitar la glicosilación no enzimática de proteínas (reacción de Maillard), mediante la aplicación de humedad y calor. Este documento es parte del estado del arte por divulgar un método que comprende procesar avena, sin embrago, no hay coincidencias entre el método y la presente invención.  US 6,667,069 claims a method for processing oats that comprises facilitating non-enzymatic glycosylation of proteins (Maillard reaction), by applying moisture and heat. This document is part of the state of the art for disclosing a method comprising processing oats, however, there are no matches between the method and the present invention.
La patente US 7,063,866 reivindica un producto hecho en base a hojuelas de avena cruda, en el cual cada hojuela está cubierta con un recubrimiento adherente libre de grasa, la cual comprende azúcar, fructosa, miel, entre otros y que tiene por objetivo adherir a la hojuela vitaminas, colorantes, endulzantes, saborizantes, nutrientes naturales. Este es el documento del estado del arte que se observa como el más cercano a la presente invención. Busca resolver el mismo problema técnico, el cual contempla proporcionar copos de avena saborizados y/o endulcorados. Sin embargo, se diferencian en que la invención amparada por la patente US 7,063,866 requiere de una cobertura adherente para adherir los otros ingredientes. Asimismo, esta última no protege un método para obtener el producto descrito. Emplear sustancias adherentes para fijar sabores a la hojuela, entrega un producto no homogéneo, el cual después de un tiempo de empacado tiende a separar fases. Por lo tanto, una persona versada en la materia podría resolver que la solución de la presente invención supera la técnica conocida. En efecto, prescinde del uso de una sustancia adherente, reemplazándola por una metodología que comprende adherir los endulzantes y/o saborizantes, mediante altas presiones las que se ejercen al momento de convertir el grano de avena en un copo u hojuela. Logrando de esta forma copos de avena muy definidos y homogéneos en sabor y color, con características similares a las hojuelas de avena tradicional, la única diferencia es que estas están saborizadas. US 7,063,866 claims a product made from raw oatmeal flakes, in which each flake is covered with a fat-free adherent coating, which comprises sugar, fructose, honey, among others and which aims to adhere to the Leaflet vitamins, dyes, sweeteners, flavorings, natural nutrients. This is the document of the state of the art that is observed as the closest to the present invention. It seeks to solve the same technical problem, which includes providing flavored and / or sweetened oat flakes. However, they differ in that the invention covered by US Patent 7,063,866 requires an adherent coating to adhere the other ingredients. Also, the latter does not protect a method to obtain the described product. Use adherent substances to fix flavors to the flake, it delivers an inhomogeneous product, which after a packing time tends to separate phases. Therefore, a person skilled in the art could resolve that the solution of the present invention exceeds the known technique. Indeed, it dispenses with the use of an adherent substance, replacing it with a methodology that includes adhering the sweeteners and / or flavorings, by means of high pressures which are exerted at the time of converting the oat grain into a flake or flake. Achieving in this way very defined and homogeneous oat flakes in flavor and color, with characteristics similar to traditional oat flakes, the only difference is that they are flavored.
DESCRIPCIÓN DE LA FIGURAS DESCRIPTION OF THE FIGURES
Figura 1 : Diagrama de flujo que describe el proceso general de elaboración de hojuela, se puede observar 4 flujos de entradas que al unirse completan el proceso de elaboración de hojuela saborizada. Entrada n°1 . Esta muestra el flujo principal del sistema, que en este caso corresponde a la avena como elemento a transformar desde su etapa agrícola hasta la disposición al consumidor, como producto terminado.  Figure 1: Flowchart describing the general process of making flake, you can see 4 streams of inputs that together complete the process of flavored flake making. Entry No. 1 This shows the main flow of the system, which in this case corresponds to oats as an element to be transformed from its agricultural stage to the disposal to the consumer, as a finished product.
Entrada n°2. Esta entrada muestra el flujo de los elementos saborizantes y edulcorantes, hacia el proceso de elaboración de hojuela en los puntos donde se produce el efecto esperado en el producto final Entry 2. This entry shows the flow of flavoring and sweetening elements, towards the process of making flake at the points where the expected effect on the final product occurs
Entrada n°3 y 4. Estas corresponden al suministro de agua potable y vapor saturado que requiere el proceso en sus distintas etapas. DESCRIPCIÓN DE LA INVENCIÓN Entry 3 and 4. These correspond to the supply of drinking water and saturated steam that the process requires in its different stages. DESCRIPTION OF THE INVENTION
Se evaluó avena laminada como matriz sólida, para la incorporación de un saborizante y edulcorante. Se debía medir la aceptabilidad, perfil de sabor, perfil de textura y el aporte nutricional durante el proceso de elaboración de la avena saborizada. Se utilizaron sabores idénticos al natural como miel, canela, chocolate, frutilla, manzana y vainilla. La aceptabilidad del producto en cuanto a sabor, color, olor y textura fue muy alta. El perfil de sabor indicó que los sabores a frutilla y manzana fueron más acentuados, y no se percibieron desviaciones (heterogeneidad) en las distintas muestras, logrando un producto muy homogéneo. Las formulaciones mostraron carácter de natural para el consumidor, con un perfil de sabor satisfactorio y único, destacando, por ejemplo, el color natural de la frutilla y manzana, transformándose en un atractivo adicional.  Laminated oatmeal was evaluated as a solid matrix, for the incorporation of a flavoring and sweetener. Acceptability, flavor profile, texture profile and nutritional intake should be measured during the process of making flavored oatmeal. Identical natural flavors such as honey, cinnamon, chocolate, strawberry, apple and vanilla were used. The acceptability of the product in terms of taste, color, smell and texture was very high. The flavor profile indicated that strawberry and apple flavors were more pronounced, and no deviations (heterogeneity) were perceived in the different samples, achieving a very homogeneous product. The formulations showed a natural character for the consumer, with a satisfactory and unique flavor profile, highlighting, for example, the natural color of the strawberry and apple, becoming an additional attraction.
En la elaboración de este producto la principal materia prima es la avena laminada y la combinación apropiada de saborizantes y edulcorante viene aportar un nuevo producto y un mayor beneficio al consumidor, ya que el abanico de oportunidades en el mercado solo ofrece la avena laminada instantánea y tradicional que es 100% natural. In the preparation of this product the main raw material is rolled oats and the appropriate combination of flavorings and sweeteners comes to provide a new product and a greater benefit to the consumer, since the range of opportunities in the market only offers instant rolled oats and Traditional that is 100% natural.
La inclusión de saborizantes y edulcorantes para mejorar tanto sabor como color tiene ventajas por sobre el producto 100% natural, ya que acerca al consumidor etario menor, vale decir, niños entre los 4 y 10 años. The inclusion of flavorings and sweeteners to improve both taste and color has advantages over the 100% natural product, since it brings the minor age consumer closer, that is, children between 4 and 10 years old.
Los granos de cereales y especialmente las hojuelas laminadas, son matrices secas que se pueden considerar para el desarrollo de productos amigables y sanos, ya que pueden estimular selectivamente el interés de todos los consumidores. En la presente invención, se define "hojuela de avena saborizada" como un producto procesado de avena laminada a la cual se le han incorporado saborizantes más edulcorante , obtenido a partir de la unión de un conjunto de hojuelas de avena laminada y una mezcla de polvo que contiene saborizantes, además del edulcorante. Producto Cereal grains and especially rolled flakes are dried matrices that can be considered for the development of friendly and healthy products, since they can selectively stimulate the interest of all consumers. In the present invention, "flavored oat flake" is defined as a processed product of rolled oats to which more sweetener flavors have been incorporated, obtained from the union of a set of rolled oat flakes and a mixture of powder It contains flavorings, in addition to the sweetener. Product
Hojuela de Avena Saborizada: Es producto obtenido del procesamiento de la avena, la cual es 100% laminada. Cuenta con una etapa de Tratamiento Térmico, en donde se inactiva la enzima Lipasa y se disminuye la carga bactenana, con la inclusión de saborizante y edulcorante, que esta previamente mezclado y homogenizado. Su Aw (actividad de agua) de 0,37 con un contenido de humedad de 1 1 % (% base húmeda), a una temperatura de 25°C. Asegura una duración mínima de 12 meses, manteniendo sus cualidades organolépticas y sensoriales. Este producto es apto para el consumo en forma directa.  Flavored Oat Flake: It is a product obtained from oat processing, which is 100% laminated. It has a Thermal Treatment stage, where the Lipase enzyme is inactivated and the bactenan load is reduced, with the inclusion of flavoring and sweetener, which is previously mixed and homogenized. Its Aw (water activity) of 0.37 with a moisture content of 1 1% (% wet base), at a temperature of 25 ° C. Ensures a minimum duration of 12 months, maintaining its organoleptic and sensory qualities. This product is suitable for direct consumption.
Descripción del proceso de elaboración de hojuelas de avena saboriazada. Description of the process of making flavored oat flakes.
El proceso de elaboración de hojuela saborizada, por nuevo método MHTP Flavored flake making process, by new MHTP method
(Method High Temperature and pressure), se incorpora como una innovación al proceso general conocido de fabricación de hojuela de avena y para entender esto debemos conocer el proceso general de elaboración de hojuelas. (Method High Temperature and pressure), is incorporated as an innovation to the general known process of making oat flake and to understand this we must know the general process of making flakes.
La figura 1 describe el proceso general de elaboración de hojuela, se puede observar 4 flujos de entrada que al unirse completan el proceso de elaboración de hojuela saborizada. Entrada n°1. Esta muestra el flujo principal del sistema, que en este caso corresponde a la avena como elemento a transformar desde su etapa agrícola hasta la disposición al cliente, como producto terminado. Figure 1 describes the general process of making flake, you can see 4 input streams that when joined complete the process of flavored flake making. Entry No. 1 This shows the main flow of the system, which in this case corresponds to oats as an element to be transformed from its agricultural stage to the disposal to the customer, as a finished product.
Entrada n°2. Esta entrada muestra el flujo de los elementos soborizantes y edulcorantes, hacia el proceso de elaboración de hojuela en los puntos donde se produce el efecto esperado en el producto final y forman parte de la innovación que se pretende destacar con este documento. Entry 2. This entry shows the flow of the bribing and sweetening elements, towards the process of making flake at the points where the expected effect on the final product occurs and are part of the innovation that is intended to be highlighted with this document.
Entrada n°3 y 4. Estas corresponden al suministro de agua potable y vapor saturado que requiere el proceso en sus distintas etapas. Descripción del proceso general de elaboración de la hojuela Entry 3 and 4. These correspond to the supply of drinking water and saturated steam that the process requires in its different stages. Description of the general process of making the flake
Recepción de la materia prima (avena) Reception of raw material (oats)
Esta etapa tiene fundamental importancia para la conservación de la materia prima a través del tiempo y la calidad del producto terminado que se obtendrá, se analiza cada unidad de transporte de materia prima y se realiza un evaluación a una muestra representativa del lote, para de esta forma verificar que los estándares de calidad predeterminado para la materia prima se cumplan, en caso contrario el lote analizado se rechaza.  This stage is of fundamental importance for the conservation of the raw material over time and the quality of the finished product that will be obtained, each unit of transport of raw material is analyzed and an evaluation is carried out on a representative sample of the lot, for this form verify that the default quality standards for the raw material are met, otherwise the lot analyzed is rejected.
Si la carga de avena no cumple con las especificaciones de calidad exigidos será rechazada, siendo la humedad y peso especifico los parámetros determinantes. Los equipos que componen la línea de recepción son: If the load of oats does not meet the required quality specifications, it will be rejected, with the humidity and specific weight being the determining parameters. The teams that make up the reception line are:
1 ) Equipos de Muestreo 1) Sampling Equipment
2) Equipos de laboratorio 3) Báscula y foso de recepción 2) Laboratory equipment 3) Scale and reception pit
4) Elevadores de canguiliones  4) Hook lift
5) Zarandas clasificadoras  5) Sorting screens
6) Separadores gravimétricos  6) Gravimetric separators
7) Transportadores de cadena  7) Chain conveyors
Prelimpia Precleaned
Corresponde a la limpieza de la materia prima (avena industrial) que ha sido recepcionada, permitiendo separar y retener la mayor cantidad de materias extrañas gruesas, tales como caña de avena, materiales extraños, etc. De esta forma se asegura que el producto puede ser almacenado en silos por largos periodos de tiempo.  It corresponds to the cleaning of the raw material (industrial oatmeal) that has been received, allowing to separate and retain the greatest amount of thick foreign materials, such as oatmeal, foreign materials, etc. This ensures that the product can be stored in silos for long periods of time.
Los principales equipos usados en este proceso de limpieza primario (pre limpia) son: tamizadores mecánicos de distintos calibres y separadores ciclónicos para los elementos más livianos. The main equipment used in this primary cleaning process (pre clean) are: mechanical sieves of different calibers and cyclone separators for the lighter elements.
En este proceso se genera avena semi limpia, apta para ser almacenada en forma masiva en silos, por periodos largos de tiempo.  In this process, semi-clean oats are generated, suitable for mass storage in silos, for long periods of time.
Almacenamiento en silo Silo storage
Etapa correspondiente al acopio o almacenaje del grano de avena, bajo condiciones de manejo mecánico para mantener sus propiedades físicas y organolépticas, y mantener sus condiciones de autodefensa propias del grano, manteniéndolo íntegro y libre de granos brotados, granos partidos o dañados y granos manchados. También para mantener la materia prima libre de contaminación por plagas indeseables, como roedores e insectos. Stage corresponding to the collection or storage of oat grain, under mechanical handling conditions to maintain its physical and organoleptic properties, and maintain its own self-defense conditions of the grain, keeping it intact and free of sprouted grains, broken or damaged grains and stained grains Also to keep the raw material free from contamination by undesirable pests, such as rodents and insects.
El almacenamiento para la conservación de los granos será de tipo "Atmósfera Normal", en donde el aire que rodea a los granos prácticamente tiene la misma composición que el aire atmosférico. The storage for the conservation of the grains will be of the "Normal Atmosphere" type, where the air surrounding the grains has practically the same composition as the atmospheric air.
Es fundamental que los granos se almacenen con humedades bajo el 13%, ya que al aumentar la humedad por encima de la humedad de recibo, aumenta el deterioro, principalmente causado por el crecimiento de microorganismos, como hongos, levaduras y bacterias. Estos microorganismos necesitan la humedad para crecer y a medida que se van desarrollando, aumentan el nivel de respiración y aumenta la temperatura de la masa de los granos. A mayor temperatura y humedad, mayor actividad. Para evitar que ocurra lo anterior, los silos cuentan con un sistema de monitoreo, en el cual se emplea un circuito con sondas colgantes denominadas termocuplas. Estas termocuplas se distribuyen por todos los niveles del silo, permitiendo rescatar la información mediante un equipo portátil de termometría que consta con un cable recolector de datos, que se inserta en el tablero de mando, el cual entrega información consistente de la temperatura del grano almacenado. It is essential that the grains are stored with humidities below 13%, since as humidity increases above the humidity of receipt, deterioration increases, mainly caused by the growth of microorganisms, such as fungi, yeasts and bacteria. These microorganisms need moisture to grow and as they develop, they increase the level of respiration and increase the temperature of the grain mass. The higher the temperature and humidity, the more activity. To prevent this from happening, the silos have a monitoring system, in which a circuit with hanging probes called thermocouples is used. These thermocouples are distributed across all levels of the silo, allowing to rescue the information by means of a portable thermometry device that consists of a data collection cable, which is inserted into the control panel, which delivers consistent information on the temperature of the stored grain .
Cuando se identifica un aumento de temperatura en la masa de granos, se debe utilizar aireación mecánica (sopladores). Se basa en utilizar el aire como un fluido. Si las condiciones del aire en cuanto a temperatura y humedad son adecuadas, se puede utilizar para enfriar y extraer la humedad, disminuyendo la actividad metabólica al interior del silo. Limpieza y clasificado When an increase in temperature in the grain mass is identified, mechanical aeration (blowers) should be used. It is based on using air as a fluid. If the air conditions in terms of temperature and humidity are adequate, it can be used to cool and extract moisture, decreasing the metabolic activity inside the silo. Cleaning and classified
Esta etapa corresponde a la separación del grano de las impurezas y materias extrañas provenientes de la bodega o silo, en el cual se utilizan equipos que cuentan con mallas o tamices, que actúan por vibración, rotación o aeración. También permiten discriminar los granos de avena de mayor y menor tamaño, pudiendo de esta forma tener tratamientos diferentes en para cada tipo en los procesos siguientes.  This stage corresponds to the separation of the grain from impurities and foreign matter from the cellar or silo, in which equipment is used that has meshes or sieves, which act by vibration, rotation or aeration. They also allow to discriminate the oats grains of greater and smaller size, being able to have different treatments for each type in the following processes.
Descascarado Shelled
Se separa la cáscara del grano, mediante la acción del choque (fuerza centrífuga) de la avena hacia un anillo de impacto de poliuretano, que contienen las peladoras o descascaradoras (equipo principal de la línea). En esta etapa se produce la primera trasformacion de la materia prima, ya que estructuralmente pierde una propiedad natural, que es su pericarpio o cáscara.  The husk of the grain is separated, by the action of the shock (centrifugal force) of the oats towards a polyurethane impact ring, which contains the peelers or shelling machines (main equipment of the line). At this stage the first transformation of the raw material occurs, since structurally it loses a natural property, which is its pericarp or shell.
Los equipos secundarios complementan la línea para separar la cáscara molida, impurezas y polvo generado durante el proceso. The secondary equipment complements the line to separate the ground shell, impurities and dust generated during the process.
Estabilizado o pre cocción de la avena Stabilized or pre-cooked oatmeal
En esta etapa el grano pelado o descascarado es sometido a tratamiento hidrotérmico, mediante un Tostador (equipo principal de la línea), en el cual se aplica vapor saturado de agua (100 °C) a través de inyectores donde la avena se humecta (1 a etapa), calienta o cuece (2a etapa) y enfría (3a etapa) para inactivar la enzima Lipasa (las lipasas causan la liberación de los ácidos grasos "rancidez") y eliminar o destruir las bacterias y los mohos indeseables, con esto se logra mejorar el sabor y la conservación del producto, ya desprovisto de su protección natural que es la cáscara. Los equipos secundarios complementan la línea para clasificar el grano por calibre y separar las impurezas que hayan permanecido de la línea anterior (descascarado). El producto resultante en esta etapa es denominado GROAT (GROAT, es el nombre internacional que recibe la avena descascarada y estabilizada térmicamente. Es un producto muy estable y fácil de almacenar, y es un producto intermedio que posteriormente se transforma en hojuelas de avena). At this stage the peeled or husked grain is subjected to hydrothermal treatment, by means of a Toaster (main equipment of the line), in which saturated steam of water (100 ° C) is applied through injectors where the oats are wetted (1 a step), heated or cooked (2 stage) and cooled (3 stage) to inactivate the lipase enzyme (lipases cause release of the "rancidity") fatty acids and remove or destroy bacteria and unwanted molds, with This is achieved to improve the taste and preservation of the product, and devoid of its natural protection which is the shell; peel, skin. The secondary equipment complements the line to classify the grain by caliber and separate the impurities that have remained from the previous line (shelling). The resulting product at this stage is called GROAT (GROAT, it is the international name that receives oatmeal and thermally stabilized oatmeal. It is a very stable and easy to store product, and is an intermediate product that is subsequently transformed into oat flakes).
Picado o cortado Chopped or cut
Esta etapa del proceso permite fraccionar (cortar) mediante maquinaria especializada denominada Picadora (equipo principal), y separar los gránulos por calibre en equipos especialmente diseñados para ello (clasificadores por tamices). Cada grano de avena es cortado en tamaños que variaran dependiendo del producto final, pudiendo ser para:  This stage of the process allows to divide (cut) by means of specialized machinery called Chopper (main equipment), and to separate the granules by caliber in equipment specially designed for it (classifiers by sieves). Each grain of oatmeal is cut into sizes that will vary depending on the final product, and may be for:
- Avena Laminada Instantánea: grano fraccionado aproximadamente en 3 ó 4 partes  - Instant Laminated Oatmeal: grain divided into approximately 3 or 4 parts
- Avena Tradicional y Hojuelas de Exportación: grano fraccionado aproximadamente en 2 ó 3 partes.  - Traditional Oatmeal and Export Flakes: grain divided into approximately 2 or 3 parts.
Acondicionado, laminado, enfriado y clasificado Conditioning, rolling, cooling and sorting
Corresponde a un proceso integrado que tiene como objetivo conformar la hojuela de avena en forma y calidad deseada. Esto se logra por medio de aplastamiento mecánico de los granos picados en sendos rodillos de acero, con el objetivo de conformar la hojuela de avena según las especificaciones técnicas del producto final. En la primera parte del proceso de laminado, el grano cortado es acondicionado con temperatura y humedad de tal forma que adquiera las propiedades plásticas necesarias que permiten conformar la hojuela. Posterior al laminado, las hojuelas son secadas y enfriadas en un secador de lecho fluidizado de contra flujo, para luego separar por medio de un tamiz las partículas de tamaño fuera de rango. El proceso de laminado cuenta con las siguientes partes: It corresponds to an integrated process that aims to shape the oat flake in the desired shape and quality. This is achieved by means of mechanical crushing of the chopped grains into two steel rollers, with the aim of shaping the oat flake according to the technical specifications of the final product. In the first part of the rolling process, the cut grain is conditioned with temperature and humidity so that it acquires the necessary plastic properties that allow shaping the flake. After the laminate, the flakes are dried and cooled in a counter flow fluidized bed dryer, then separating the size particles out of range by means of a sieve. The rolling process has the following parts:
- Un depósito acondicionador de grano picado, de acero inoxidable y chaqueta de agua caliente, de capacidad 2,5 m3, donde los granos picados reciben un tratamiento térmico mediante el uso de vapor saturado de agua a una presión de 700 kPas y temperatura entre 95° y 1 10°C, por un tiempo aproximado de 40 minutos. Este tratamiento de vapor directo además de subir la humedad del grano picado a valores entre 25% y 35% de humedad base seca, le otorga plasticidad al grano de avena durante el laminado; - A conditioning tank of chopped grain, stainless steel and hot water jacket, with a capacity of 2.5 m 3 , where chopped grains receive a heat treatment by using saturated steam of water at a pressure of 700 kPas and temperature between 95 ° and 1 10 ° C, for an approximate time of 40 minutes. This direct steam treatment, in addition to raising the humidity of the chopped grain to values between 25% and 35% of dry base moisture, gives oat grain plasticity during rolling;
- Un banco laminador que consiste en 2 cilindros de 400 mm de diámetro, dispuestos paralelamente, que giran en sentido contrario, a una separación entre ellos que define el espesor de la hojuela resultante, que va desde 0,35 mm a 0,6 mm de separación. La energía mecánica de este equipo se traspasa a los granos cortados de avena, transformando estos en hojuela.  - A laminating bench consisting of 2 cylinders of 400 mm in diameter, arranged in parallel, which rotate in the opposite direction, to a separation between them that defines the thickness of the resulting flake, which ranges from 0.35 mm to 0.6 mm from separation. The mechanical energy of this equipment is transferred to the grains cut of oats, transforming these into flake.
- Un equipo secador-enfriador de hojuelas del tipo lecho fluidizado, que es el encargado de llevar el producto final a temperatura ambiental y humedad no superior a 1 1 %.  - A fluidized bed type dryer-cooler equipment, which is responsible for bringing the final product to room temperature and humidity not exceeding 1 1%.
- Un separador de grumos y finos, que es capaz de discriminar por tamaño los productos fuera de rango. Envasado - A lump and thin separator, which is capable of discriminating products out of range by size. Packing
El producto laminado es distribuido desde los silos de almacenamiento transitorio y transportado a las líneas de envasado de 500 g y 25 kg. Dependiendo del programa de producción, las bolsas de film metalizado (envase primario) o polipropileno laminado, son pasadas por un detector de metales y son transportadas a las bodegas de producto terminado en espera de su despacho final.  The rolled product is distributed from the transient storage silos and transported to the 500 g and 25 kg packaging lines. Depending on the production program, the bags of metallized film (primary packaging) or laminated polypropylene are passed through a metal detector and are transported to the warehouses of finished product waiting for their final dispatch.
Descripción del proceso de saborización (mhtp). Description of the flavoring process (mhtp).
La incorporación del saborizando, aromatizante y edulcorante se realiza después de la etapa de cortado de grano y antes del acondicionado del grano laminado. La primera etapa consiste en el diseño del elemento edulcorante- saborizante. Las características de este elemento son las siguientes:  The incorporation of the flavoring, flavoring and sweetener is carried out after the grain cutting stage and before the conditioning of the rolled grain. The first stage consists in the design of the sweetener-flavoring element. The characteristics of this element are the following:
• Debe tener característica de polvo. • Must have dust characteristic.
• Debe ser termo estable, con buena respuesta a temperaturas cercanas a los 100°C, con alta humedad. Una vez definido el elemento edulcorante-aromatizante-saborizante (EAS), este es dosificado por medio de un dosificador de tornillo de velocidad variable, incorporado al flujo de grano cortado que está siendo transportado hacia el depósito acondicionador antes del laminado. Al dosificar la mezcla EAS en el transportador de tornillo, este va mezclándola con los granos de avena picada, logrando homogenizar este polvo en el flujo de grano cortado.  • It must be thermo stable, with good response at temperatures close to 100 ° C, with high humidity. Once the sweetener-flavoring-flavoring element (EAS) has been defined, it is dosed by means of a variable speed screw dispenser, incorporated into the flow of cut grain that is being transported to the conditioning tank before rolling. By dosing the EAS mixture in the screw conveyor, it mixes it with the chopped oat grains, homogenizing this powder in the flow of cut grain.
La mezcla homogenizada de granos de avena cortados y el polvo EAS, ingresa al depósito acondicionador de grano picado, donde es sometido a temperaturas del orden de 100°C por medio de vapor saturado directo, que además de subir la temperatura, sube la humedad de la mezcla a niveles del orden de 25 a 35% en base materia seca. The homogenized mixture of cut oat grains and EAS powder enters the conditioning deposit of chopped grain, where it is subjected to temperatures of the order of 100 ° C by means of direct saturated steam, which in addition to raising the temperature, the humidity of the mixture rises to levels of the order of 25 to 35% on dry matter basis.
La elevada temperatura y humedad del grano cortado, hacen reaccionar la mezcla EAS, liberando sus pigmentos de color, aroma y sabor, impregnado con esto cada grano cortado. De esta forma, el producto en grano con aroma, color y sabor, ingresa al equipo laminador, donde es fabricada finalmente la hojuela por medio de presión mecánica aplicada a cada grano cortado, logrando además, con este trabajo mecánico, que el elemento EAS que está en la superficie de cada grano, se fije a la hojuela mecánicamente por medio de la presión aplicada, lográndose un sello final en el momento de secado y enfriado de la hojuela en el equipo "secador enfriador de lecho fluidizado". The high temperature and humidity of the cut grain, make the EAS mixture react, releasing its pigments of color, aroma and flavor, impregnated with this each cut grain. In this way, the grain product with aroma, color and flavor, enters the laminating equipment, where the flake is finally manufactured by means of mechanical pressure applied to each cut grain, also achieving, with this mechanical work, that the EAS element that it is on the surface of each grain, it is mechanically fixed to the flake by means of the applied pressure, achieving a final seal at the time of drying and cooling of the flake in the equipment "fluidized bed cooler dryer".
El producto terminado obtenido es una hojuela de avena de color y sabor definido por el elemento EAS, con distribución homogénea de dicho elemento. Con el método empleado, no es posible que el elemento EAS se disgregue ya que ha quedado fuertemente fijado a cada hoiuela. Por lo tanto, el método provee un nuevo producto estable y homogéneo en sabor y aspecto. The finished product obtained is an oat flake of color and flavor defined by the EAS element, with homogeneous distribution of said element. With the method used, it is not possible for the EAS element to disintegrate since it has been firmly attached to each leaflet. Therefore, the method provides a new stable and homogeneous product in taste and appearance.
El rango de aplicación del producto obtenido a partir de este método, no sólo se inscribe en el marco de la elaboración de productos dulces o ingredientes para la elaboración de otros alimentos en base a cereales dulces (ver tabla 1 ), tales como galletas, barras de cereales, mezclas de cereales y frutas, mezclas de cereales eximidos, etc., pues la invención, el proceso descrito, no se limita a los ejemplos divulgados a través de los ejemplos de ejecución aquí divulgados, sino que también abre el espectro para el uso de avena laminada en preparaciones saladas o sabores no dulces, como por ejemplo: sopas, snack, masas saladas, etc. The range of application of the product obtained from this method, not only falls within the framework of the preparation of sweet products or ingredients for the preparation of other foods based on sweet cereals (see table 1), such as cookies, bars of cereals, mixtures of cereals and fruits, mixtures of exempted cereals, etc., since the invention, the process described, is not limited to the examples disclosed through the execution examples disclosed herein, but also opens the spectrum for the use of rolled oats in salty preparations or non-sweet flavors, such as: soups, snacks, salty doughs, etc.
Tabla 1 : Composición avena saborizada-aromatizada-edulcorada  Table 1: Flavored-flavored-sweetened oatmeal composition
Figure imgf000017_0001
Figure imgf000017_0001
EJEMPLOS DE EJECUCIÓN EXAMPLES OF EXECUTION
EJEMPLO 1 : Avena saborizada frutilla EXAMPLE 1: Strawberry flavored oatmeal
Para este ensayo se elaboraron hojuelas de avena saborizadas y endulcoradas. Para ello, en un mezclador tambor se realizó el mezclado de premix sabor frutilla, más edulcorantes stevia y sucralosa, cuyas cantidades para 4.500 kilogramos de hojuela son las siguientes:  Flavored and sweetened oat flakes were made for this test. For this, in a drum mixer, premixed strawberry flavor mixing, plus stevia and sucralose sweeteners, whose quantities for 4,500 kilograms of flake are as follows:
Figure imgf000018_0001
Figure imgf000018_0001
Al comenzar la prueba se calibró el dosificador de premix sabor frutilla (mezclado con stevia y sucralosa), éste se realizó para una capacidad de 1 .800 kilogramos de hojuela cuya dosificación fue de 0,428 kg/min. Esta dosificación se realizó minutos antes de comenzar las producciones y posteriormente se controló cada 10 minutos. Una vez que se estabilizó, se aumentó el tiempo de control a 30 minutos. Se trabajó en el banco 1 a una capacidad de 1 .800 kg/h durante 2,5 horas que duró la prueba. Se analizaron muestras cada 1 hora y se dejaron contramuestras cada 10 minutos. El producto fue envasado en sacos de 25 kilogramos. El espesor de hojuela finalmente obtenido fue entre 0,45-0,47 milímetros y humedad de 8,25%. At the beginning of the test, the strawberry flavor premix dispenser (mixed with stevia and sucralose) was calibrated, this was performed for a capacity of 1,800 kilograms of flake whose dosage was 0.428 kg / min. This dosage was made minutes before starting the productions and subsequently monitored every 10 minutes. Once it stabilized, the control time was increased to 30 minutes. Work was done at bank 1 at a capacity of 1,800 kg / h for 2.5 hours that the test lasted. Samples were analyzed every 1 hour and counter samples were left every 10 minutes. The product was packed in bags of 25 kilograms. The thickness of the leaflet finally obtained was between 0.45-0.47 mm and humidity of 8.25%.
EJEMPLO 2: Avena saborizada canela Para este ensayo se elaboraron hojuelas de avena saborizadas y endulcoradas. Para ello, en un mezclador tambor se realizó el mezclado de premix sabor canela, más edulcorantes stevia y sucralosa, cuyas cantidades para 1 .500 kilogramos de hojuela son las siguientes: EXAMPLE 2: Cinnamon Flavored Oatmeal Flavored and sweetened oat flakes were made for this test. For this, in a drum mixer, the premix cinnamon flavor mix, plus stevia and sucralose sweeteners, whose quantities for 1,500 kilograms of flake are as follows:
Figure imgf000019_0001
Figure imgf000019_0001
Al comenzar la prueba se calibró el dosificador de premix sabor canela (mezclado con stevia y sucralosa), éste se realizó para una capacidad de 1 .500 kilogramos de hojuela cuya dosificación fue de 0,274 kg/min. Esta dosificación se realizó minutos antes de comenzar las producciones y posteriormente se controló cada 10 minutos. Una vez que se estabilizó, se aumentó el tiempo de control a 30 minutos. Se trabajó en el banco 1 a una capacidad de 1 .800 kg/h durante los 55 minutos que duró la prueba y se analizaron muestras cada 15 minutos, tomando contramuestras cada 10 minutos. El producto fue envasado en sacos de 25 kilogramos. El espesor de hojuela finalmente obtenido fue de 0,53 m ilímetros y humedad de 8,92%. At the beginning of the test, the cinnamon-flavored premix dispenser (mixed with stevia and sucralose) was calibrated, this was performed for a capacity of 1,500 kilograms of flake whose dosage was 0.274 kg / min. This dosage was made minutes before starting the productions and subsequently monitored every 10 minutes. Once it stabilized, the control time was increased to 30 minutes. Work was done at Bank 1 at a capacity of 1,800 kg / h during the 55 minutes that the test lasted and samples were analyzed every 15 minutes, taking counter samples every 10 minutes. The product was packed in bags of 25 kilograms. The thickness of the leaflet finally obtained was 0.53 mm and humidity of 8.92%.
EJEMPLO 3: Avena saborizada vainilla EXAMPLE 3: Vanilla flavored oatmeal
Para este ensayo se elaboraron hojuelas de avena saborizadas y endulcoradas. Para ello, en un mezclador tambor se realizó el mezclado de premix sabor vainilla, más edulcorantes stevia y sucralosa, cuyas cantidades para 1 .500 kilogramos de hojuela son las siguientes: Flavored and sweetened oat flakes were made for this test. For this, premix mixing was performed in a drum mixer Vanilla flavor, plus stevia and sucralose sweeteners, whose amounts for 1 .500 kilograms of flake are as follows:
Figure imgf000020_0001
Al comenzar la prueba se calibró el dosificador de premix sabor vainilla
Figure imgf000020_0001
At the start of the test, the vanilla flavor premix dispenser was calibrated
(mezclado con stevia y sucralosa), éste se realizó para una capacidad de 1 .500 kilogramos de hojuela cuya dosificación fue de 0,290 kg/min. Esta dosificación se realizó minutos antes de comenzar las producciones y posteriormente se controló cada 10 minutos. Una vez que se estabilizó, se aumentó el tiempo de control a 30 minutos. Se trabajó en el banco 1 a una capacidad de 1 .500 kg/h durante 1 hora que duró la prueba y se analizaron muestras cada 15 minutos, tomando contramuestras cada 10 minutos. El producto fue envasado en sacos de 25 kilogramos. El espesor de hojuela finalmente obtenido fue de 0,51 milímetros y humedad de 9,04%. (mixed with stevia and sucralose), this was done for a capacity of 1,500 kilograms of flake whose dosage was 0.290 kg / min. This dosage was made minutes before starting the productions and subsequently monitored every 10 minutes. Once it stabilized, the control time was increased to 30 minutes. Work was done at Bank 1 at a capacity of 1,500 kg / h for 1 hour during the test and samples were analyzed every 15 minutes, taking counter samples every 10 minutes. The product was packed in bags of 25 kilograms. The thickness of the leaflet finally obtained was 0.51 mm and humidity of 9.04%.
EJEMPLO 4: Avena saborizada manzana EXAMPLE 4: Flavored Apple Oatmeal
Para este ensayo se elaboraron hojuelas de avena saborizadas y endulcoradas. Para ello, en un mezclador tambor se realizó el mezclado de premix sabor manzana, más edulcorantes stevia y sucralosa, cuyas cantidades para 1 .500 kilogramos de hojuela son las siguientes: PRUEBA BANCO 1 (kg) % BANCO 1 Flavored and sweetened oat flakes were made for this test. To do this, in a drum mixer, premix mixing of apple flavor, plus stevia and sucralose sweeteners, whose quantities for 1,500 kilograms of flake are as follows: TEST BANK 1 (kg)% BANK 1
Avena 1 .500 98,9%  Oatmeal 1,500 98.9%
Stevia 1 ,2 0,08%  Stevia 1, 2 0.08%
Sucralosa 1 ,2 0,08%  Sucralose 1, 2 0.08%
Premix MANZANA 15 0,99%  Premix APPLE 15 0.99%
TOTAL 1.517,4 100%  TOTAL 1,517.4 100%
Al comenzar la prueba se calibró el dosificador de prem ix sabor manzana (mezclado con stevia y sucralosa), éste se realizó para una capacidad de 1 .500 kilogramos de hojuela cuya dosificación fue de 0,290 kg/min. Esta dosificación se realizó minutos antes de comenzar las producciones y posteriormente se controló cada 10 minutos. Una vez que se estabilizó, se aumentó el tiempo de control a 30 minutos. Se trabajó en el banco 1 a una capacidad de 1 .800 kg/h durante los 60 minutos que duró la prueba y se analizaron muestras cada 15 minutos, tomando contramuestras cada 10 minutos. El producto fue envasado en sacos de 25 kilogramos. El espesor de hojuela finalmente obtenido fue de 0,48 milímetros y humedad de 9,91 %. At the beginning of the test, the premixer apple flavor dispenser (mixed with stevia and sucralose) was calibrated, this was performed for a capacity of 1,500 kilograms of flake whose dosage was 0.290 kg / min. This dosage was made minutes before starting the productions and subsequently monitored every 10 minutes. Once it stabilized, the control time was increased to 30 minutes. Work was done at Bank 1 at a capacity of 1,800 kg / h during the 60 minutes of the test and samples were analyzed every 15 minutes, taking counter samples every 10 minutes. The product was packed in bags of 25 kilograms. The thickness of the flake finally obtained was 0.48 millimeters and humidity of 9.91%.
Tabla 2: fórmula de cada prueba realizada y las regulaciones de máquinas hechas en fábrica.  Table 2: formula of each test performed and the regulations of machines made in the factory.
Figure imgf000021_0001
Los ejemplos divulgados en esta memoria revelan que el/los saborizantes, el/los endulzantes y el/los aromatizantes constituyen entre el 0,5% y 6% p/p del producto final.
Figure imgf000021_0001
The examples disclosed herein reveal that the flavorings, sweeteners and flavorings constitute between 0.5% and 6% w / w of the final product.

Claims

REIVINDICACIONES
1 . Un proceso para elaborar un producto alimenticio en base a avena listo para consumir, CARACTERIZADO porque el proceso consiste en: one . A process to prepare a food product based on oatmeal ready to consume, CHARACTERIZED because the process consists of:
a) descascarado de la avena  a) shelled oats
b) pre cocción de la avena por medio de aplicación de vapor directo  b) pre-cooking of oats by means of direct steam application
c) picado de la avena  c) chopped oats
d) la avena de la etapa c) es mezclada con un saborizante(s) y/o edulcorante y/o aromatizante, los cuales son dosificados mediante un dosificador volumétrico de tipo tornillo, al flujo de grano picado que está siendo transportado por medio de un transportador de tornillo, que además de llevar el flujo de grano picado y saborizante y/o edulcorante hacia el laminado, al mismo tiempo mezcla estos 2 elementos, logrando la homogenización requerida;  d) the oats of stage c) are mixed with a flavoring (s) and / or sweetener and / or flavoring, which are dosed by means of a screw-type volumetric dispenser, to the flow of chopped grain that is being transported by means of a screw conveyor, which in addition to bringing the flow of chopped and flavoring grain and / or sweetener towards the laminate, at the same time mixes these 2 elements, achieving the required homogenization;
e) la mezcla anterior se somete a temperatura mediante la incorporación de vapor seco directo (700 kPas y 1 10°C) hasta alcanzar una temperatura entre 95° y 1 10°C y una humedad de la mezcla entre 25% y 35%; f) ingreso de la avena al equipo laminador.  e) the above mixture is subjected to temperature by incorporating direct dry steam (700 kPas and 1 10 ° C) until reaching a temperature between 95 ° and 1 10 ° C and a humidity of the mixture between 25% and 35%; f) entry of oats to the rolling equipment.
2. Un proceso para elaborar un producto alimenticio en base a avena listo para consumir según la reivindicación 1 , CARACTERIZADO porque en la etapa de laminado f) el saborizante y/o edulcorante y/o aromatizante y son fijados a cada hojuela por medio de la acción mecánica de 2 cilindros metálicos, dispuestos paralelamente y girando en sentido contrario, a una distancia de 0,35 a 0,6 mm. 2. A process for preparing an oat-based food product ready to consume according to claim 1, CHARACTERIZED because in the rolling stage f) the flavoring and / or sweetener and / or flavoring and are fixed to each leaflet by means of the mechanical action of 2 metal cylinders, arranged in parallel and rotating in the opposite direction, at a distance of 0.35 to 0.6 mm.
1 one
3. Un producto alimenticio en base a avena listo para consumir, CARACTERIZADO porque está constituido por: 3. A food product based on oatmeal ready to consume, CHARACTERIZED because it consists of:
- avena pre cocida, descascarada y laminada  - pre-cooked, shelled and rolled oats
- a lo menos un saborizante;  - at least one flavoring;
- opcionalmente un endulzante y/o edulcorante;  - optionally a sweetener and / or sweetener;
- opcionalmente un aromatizante  - optionally a flavoring
4. Un producto según la reivindicación 3, CARACTERIZADO porque la avena empleada posee hasta un 1 1 % de humedad. 4. A product according to claim 3, CHARACTERIZED in that the oats used have up to 11% moisture.
5. Un producto según la reivindicación 3, CARACTERIZADO porque la avena laminada tiene un espesor de hojuela de 0,35 a 0,6 mm. 5. A product according to claim 3, CHARACTERIZED in that the rolled oats have a flake thickness of 0.35 to 0.6 mm.
6. Un producto según la reivindicación 3, CARACTERIZADO porque el producto puede contener saborizantes. 6. A product according to claim 3, CHARACTERIZED because the product may contain flavorings.
7. Un producto según la reivindicación 3, CARACTERIZADO porque el producto puede contener aromatizantes. 7. A product according to claim 3, CHARACTERIZED because the product may contain flavorings.
8. Un producto según la reivindicación 3, CARACTERIZADO porque el producto puede contener edulcorantes o endulzantes. 8. A product according to claim 3, CHARACTERIZED in that the product may contain sweeteners or sweeteners.
2 2
9. Un producto según la reivindicación 3, CARACTERIZADO porque el/los saborizantes, el/los endulzantes y el/los aromatizantes constituyen entre el 0,5% y 6% p/p del producto final. 9. A product according to claim 3, CHARACTERIZED in that the flavor (s), the sweetener and the flavor (s) constitute between 0.5% and 6% w / w of the final product.
El uso del producto alimenticio en base a avena, CARACTERIZADO porque se puede emplear para elaborar galletas, barras de cereal, mezclas de cereales y frutas, mezclas de cereales eximidos, preparaciones saladas o de sabores no dulces, como sopas, snack, masas saladas. The use of the food product based on oatmeal, CHARACTERIZED because it can be used to make cookies, cereal bars, mixtures of cereals and fruits, mixtures of exempted cereals, salty preparations or non-sweet flavors, such as soups, snacks, salty doughs.
3 3
PCT/CL2016/050065 2015-12-15 2016-12-02 Method for producing flavoured oats WO2017100958A1 (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3876811A (en) * 1973-07-09 1975-04-08 Quaker Oats Co Ready-to-eat cereal
US5372826A (en) * 1991-08-16 1994-12-13 The Quaker Oats Company Ready-to-eat cereal flakes and process for making same
US20050031739A1 (en) * 2000-01-19 2005-02-10 Hansa James D. Modified oat and corn grit products and method

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3876811A (en) * 1973-07-09 1975-04-08 Quaker Oats Co Ready-to-eat cereal
US5372826A (en) * 1991-08-16 1994-12-13 The Quaker Oats Company Ready-to-eat cereal flakes and process for making same
US20050031739A1 (en) * 2000-01-19 2005-02-10 Hansa James D. Modified oat and corn grit products and method

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