ES2133291T3 - Alimentos extruidos que contienen almidon de amilosa. - Google Patents
Alimentos extruidos que contienen almidon de amilosa.Info
- Publication number
- ES2133291T3 ES2133291T3 ES92105617T ES92105617T ES2133291T3 ES 2133291 T3 ES2133291 T3 ES 2133291T3 ES 92105617 T ES92105617 T ES 92105617T ES 92105617 T ES92105617 T ES 92105617T ES 2133291 T3 ES2133291 T3 ES 2133291T3
- Authority
- ES
- Spain
- Prior art keywords
- starch
- food
- amylose
- extruded
- high amylose
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired - Lifetime
Links
Classifications
-
- 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
- C08L3/12—Amylose; Amylopectin; Degradation products thereof
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Dispersion Chemistry (AREA)
- Medicinal Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
- Formation And Processing Of Food Products (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
SE PRESENTA UN METODO PARA PREPARAR UN ALIMENTO EXTRUDIDO Y SECO QUE COMPRENDE LOS PASOS DE: A) FORMULAR UN ALIMENTO PARA EL PROCESO DE EXTRUSION, DICHO ALIMENTO COMPRENDE ENTRE EL 1 Y EL 15% DE AGUA Y UNA CANTIDAD EFECTIVA, HASTA EL 75%, DE UN ALMIDON DE AMILOSA SOLUBILIZADO, SELECCIONADO ENTRE EL GRUPO QUE CONSTA DE 1) UN ALMIDON DE AMILOSA NO GRANULAR ESPARCIDO EN SECO, QUE SE CARACTERIZA EN QUE EL ALMIDON SE ENCUENTRA EN UN ESTADO SUBSTANCIALMENTE NO CRISTALINO, Y ES SUBSTANCIALMENTE NO RETROGRADO Y ESTA COMPLETAMENTE DISPERSADO; 2) UN ALMIDON DE AMILOSA UNIFORMEMENTE GELATINIZADO EN LA FORMA DE ESFERAS Y DENTADAS GRANULARES, ESTANDO LA MAYORIA DE LOS GRANOS COMPLETOS Y SIN PARTIR, DICHOS GRANULOS DE ALMIDON SE PRESENTAN EN FORMA DE AGLOMERADOS O DE GRANOS INDIVIDUALES; 3) UN ALMIDON SOLUBLE ENZIMATICAMENTE DESRAMIFICADO QUE COMPRENDA AL MENOS UN 65% DE AMILOSA; 4) UN ALMIDON GELATINIZADO, ENZIMATICAMENTE DESRAMIFICADO, QUE CONTENGA AMILOSA CRISTALINA DE CADENA CORTA QUE COMPRENDA AL MENOS UN 65% DE AMILOSA; 5) UN ALMIDON DE AMILOSA PREEXTRUDIDO Y COMPLETAMENTE PREDISPERSO; Y 6) UNA COMBINACION DE LOS MISMOS; Y B) EL EXTRUDIDO DEL ALIMENTO A UNA TEMPERATURA DE HASTA 160 (GRADOS) C Y A UNA PRESION DE HASTA 35.2 KG / CM (AL CUADRADO) (500 PSI), MEDIANTE EL METODO DESCRITO LOS ALIMENTOS EXTRUDIDOS Y SECOS SE CARACTERIZAN POR POSEER UNA TEXTURA QUEBRADIZA Y UNA RESISTENCIA A LA MIGRACION DEL AGUA, ACEITE Y AIRE AL INTERIOR DEL ALIMENTO.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US69511291A | 1991-05-03 | 1991-05-03 |
Publications (1)
Publication Number | Publication Date |
---|---|
ES2133291T3 true ES2133291T3 (es) | 1999-09-16 |
Family
ID=24791618
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES92105617T Expired - Lifetime ES2133291T3 (es) | 1991-05-03 | 1992-04-01 | Alimentos extruidos que contienen almidon de amilosa. |
Country Status (8)
Country | Link |
---|---|
EP (1) | EP0512249B1 (es) |
JP (1) | JP2614960B2 (es) |
AT (1) | ATE177288T1 (es) |
BR (1) | BR9201604A (es) |
CA (1) | CA2064394C (es) |
DE (1) | DE69228572T2 (es) |
DK (1) | DK0512249T3 (es) |
ES (1) | ES2133291T3 (es) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2228283A1 (es) * | 2003-05-26 | 2005-04-01 | Roberto Menardi | Producto dietetico particularmente idoneo para la alimentacion de personas diabeticas y su utilizacion. |
Families Citing this family (27)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5547513A (en) * | 1992-06-18 | 1996-08-20 | Opta Food Ingredients, Inc. | Starch-based texturizing agent |
US5679396A (en) * | 1992-06-18 | 1997-10-21 | Opta Food Ingredients, Inc. | Non-fat, reduced fat and low fat cheeses and method of making |
EP0675690A4 (en) * | 1992-12-24 | 1997-02-26 | Goodman Fielder Ltd | FOOD COMPOSITIONS COMPRISING RESISTANT STARCH. |
AU664327C (en) * | 1993-03-24 | 2003-01-30 | Brunob Ii B.V. | Method for increasing expansion and improving texture of fiber fortified extruded food products |
AU2203595A (en) * | 1994-03-31 | 1995-10-23 | Opta Food Ingredients, Inc. | Starch-based texturizing agent |
US6890571B2 (en) | 2002-05-14 | 2005-05-10 | National Starch And Chemical Investment Holding Corporation | Slowly digestible starch product |
US6929817B2 (en) | 2002-05-14 | 2005-08-16 | National Starch & Chemical Investment Holding Corporation | Slowly digestible starch product |
US7081261B2 (en) | 2002-05-14 | 2006-07-25 | National Starch And Chemical Investment Holding Corporation | Resistant starch prepared by isoamylase debranching of low amylose starch |
US8318230B2 (en) | 2005-05-02 | 2012-11-27 | Henkel Ag & Co. Kgaa | Use of debranched starch in extrusion-spheronization pharmaceutical pellets |
US7648723B2 (en) | 2005-10-26 | 2010-01-19 | Kraft Foods Global Brands Llc | Production of low calorie, extruded, expanded foods having a high fiber content |
EP2023741A4 (en) * | 2006-04-21 | 2010-06-16 | Cargill Inc | HIGH BALANCE SUBSTANCE AND FOOD CHIPS CONTAINING THEM |
US20100112176A1 (en) * | 2008-10-31 | 2010-05-06 | Quaker Oats Co. | Expansion of Extruded Cereals with Good Source of Fiber |
US10689678B2 (en) * | 2008-11-04 | 2020-06-23 | The Quaker Oats Company | Method and composition comprising hydrolyzed starch |
US10980244B2 (en) | 2008-11-04 | 2021-04-20 | The Quaker Oats Company | Whole grain composition comprising hydrolyzed starch |
JP5909885B2 (ja) * | 2010-06-16 | 2016-04-27 | 味の素株式会社 | 食品原料の乾燥品の製造方法 |
CN103501631A (zh) | 2011-03-21 | 2014-01-08 | 百事可乐公司 | 用于制备高酸rtd全谷物饮料的方法 |
MX358952B (es) | 2011-07-12 | 2018-09-10 | Pepsico Inc | Método para preparar una bebida láctea que contiene avena. |
JP5160690B1 (ja) * | 2012-04-03 | 2013-03-13 | 株式会社J−オイルミルズ | 粒状物およびその製造方法、ならびにこれを用いた食品、飼料および食肉製品 |
US9943095B2 (en) | 2012-10-23 | 2018-04-17 | Montana State University | Production of high quality durum wheat having increased amylose content |
WO2014071300A1 (en) * | 2012-11-05 | 2014-05-08 | Intercontinental Great Brands Llc | Crispy foodstuff with soft portion |
AU2014280802B2 (en) | 2013-06-13 | 2018-03-15 | Griffith Laboratories Limited | Use of resistant starches in coating compositions |
JP6773390B2 (ja) * | 2014-12-15 | 2020-10-21 | ポッカサッポロフード&ビバレッジ株式会社 | コーンパウダーの製造方法 |
MX2017014203A (es) * | 2015-05-16 | 2018-03-28 | Big Heart Pet Inc | Productos alimenticios expandidos apetitosos y metodos para fabricar los mismos. |
US20170275662A1 (en) | 2016-03-22 | 2017-09-28 | The Quaker Oats Company | Method and Apparatus for Controlled Hydrolysis |
US11172695B2 (en) | 2016-03-22 | 2021-11-16 | The Quaker Oats Company | Method, apparatus, and product providing hydrolyzed starch and fiber |
WO2018147855A1 (en) * | 2017-02-09 | 2018-08-16 | General Mills, Inc. | Ready-to-eat cereal composition |
DE102022116569A1 (de) | 2022-07-04 | 2024-01-04 | Audi Aktiengesellschaft | Synthetisches Korn, Verfahren zur Herstellung eines synthetischen Korns, Ausgangsprodukt für ein aufgeschäumtes, stärkehaltiges Lebensmittelerzeugnis sowie Verfahren zum Herstellen eines aufgeschäumten, stärkehaltigen Lebensmittelerzeugnisses |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB1049558A (en) * | 1964-11-20 | 1966-11-30 | Nat Starch Chem Corp | Improvements in or relating to deep fried potato products |
US4948615A (en) * | 1988-03-11 | 1990-08-14 | National Starch And Chemical Investment Holding Corporation | Extruded gelled products |
-
1992
- 1992-03-30 CA CA002064394A patent/CA2064394C/en not_active Expired - Fee Related
- 1992-04-01 AT AT92105617T patent/ATE177288T1/de not_active IP Right Cessation
- 1992-04-01 EP EP92105617A patent/EP0512249B1/en not_active Expired - Lifetime
- 1992-04-01 DK DK92105617T patent/DK0512249T3/da active
- 1992-04-01 DE DE69228572T patent/DE69228572T2/de not_active Expired - Fee Related
- 1992-04-01 ES ES92105617T patent/ES2133291T3/es not_active Expired - Lifetime
- 1992-04-27 JP JP4107266A patent/JP2614960B2/ja not_active Expired - Fee Related
- 1992-04-29 BR BR929201604A patent/BR9201604A/pt not_active Application Discontinuation
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2228283A1 (es) * | 2003-05-26 | 2005-04-01 | Roberto Menardi | Producto dietetico particularmente idoneo para la alimentacion de personas diabeticas y su utilizacion. |
Also Published As
Publication number | Publication date |
---|---|
CA2064394C (en) | 1996-10-22 |
JP2614960B2 (ja) | 1997-05-28 |
BR9201604A (pt) | 1992-12-15 |
ATE177288T1 (de) | 1999-03-15 |
EP0512249A1 (en) | 1992-11-11 |
EP0512249B1 (en) | 1999-03-10 |
CA2064394A1 (en) | 1992-11-04 |
DE69228572T2 (de) | 1999-10-21 |
DK0512249T3 (da) | 1999-09-27 |
DE69228572D1 (de) | 1999-04-15 |
JPH05292934A (ja) | 1993-11-09 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
ES2133291T3 (es) | Alimentos extruidos que contienen almidon de amilosa. | |
WO1993005668A3 (en) | Moulding composition comprising flour, starch and water, process for preparing the same and shaped articles therefrom | |
US3916029A (en) | Centerfilled pet food composition | |
US5928700A (en) | Fried snack pieces and process for preparing | |
TW242146B (es) | ||
CA2221526A1 (en) | Gelatinized cereal product containing oligosaccharide | |
CA2259304C (en) | Dough compositions used to prepare reduced and low-calorie snacks | |
KR860006938A (ko) | 팽화식품 소재의 제조방법 | |
TW330148B (en) | Moist pasta-type food products and method of producing same | |
US3567459A (en) | Simulated bone comprising sugar solids in a molten-thixotropic thermosetting form | |
IE841768L (en) | Rehydratable rice product | |
EP0071331A3 (en) | A process for preparing a soft moist food product | |
CA2386958A1 (en) | Process for expanded pellet production | |
MX9302035A (es) | Material comestible quebradizo y metodo para preparar el mismo. | |
GB1534101A (en) | Edible starch product for tapioca-style puddings | |
JPS5599166A (en) | Production of starch and grain flour with high oil absorbability | |
EP1608231B2 (en) | Pet food composition and method | |
AU699551B2 (en) | Food process | |
JPS5585376A (en) | Coating material for frozen food for frying | |
ATE227517T1 (de) | Vorgebackene geformte getreidenahrungsmittel und deren herstellung | |
GB8528981D0 (en) | Producing cereal adjunct | |
ES8405252A1 (es) | Procedimiento para obtener una pasta alimenticia. | |
KAVITHA | DEVELOPMENT AND QUALITY EVALUATION OF SHELF STABLE EXTRUDED SNACK INCORPORATED WITH CHICKEN MEAT | |
Mackey | A generalized viscosity model for the cooking extrusion of starch-based products | |
JPS5596064A (en) | Preparation of material for instant food |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
FG2A | Definitive protection |
Ref document number: 512249 Country of ref document: ES |