WO2006018861A1 - An elaborate food, assimilable by coeliac persons - Google Patents
An elaborate food, assimilable by coeliac persons Download PDFInfo
- Publication number
- WO2006018861A1 WO2006018861A1 PCT/IT2004/000466 IT2004000466W WO2006018861A1 WO 2006018861 A1 WO2006018861 A1 WO 2006018861A1 IT 2004000466 W IT2004000466 W IT 2004000466W WO 2006018861 A1 WO2006018861 A1 WO 2006018861A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- flour
- food
- rice
- minutes
- coeliac
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 22
- 241000209094 Oryza Species 0.000 claims abstract description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 13
- 235000009566 rice Nutrition 0.000 claims abstract description 13
- 235000013339 cereals Nutrition 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 7
- 235000009508 confectionery Nutrition 0.000 claims abstract description 4
- 239000006071 cream Substances 0.000 claims abstract description 3
- 238000002360 preparation method Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000000047 product Substances 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 3
- 235000015927 pasta Nutrition 0.000 claims description 3
- 235000013550 pizza Nutrition 0.000 claims description 3
- 101710175576 Aggregation substance Proteins 0.000 claims description 2
- 235000008429 bread Nutrition 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 claims description 2
- 239000008367 deionised water Substances 0.000 claims description 2
- 229910021641 deionized water Inorganic materials 0.000 claims description 2
- 238000000605 extraction Methods 0.000 claims description 2
- 238000001033 granulometry Methods 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims description 2
- 238000004898 kneading Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 238000000746 purification Methods 0.000 claims description 2
- 229940100486 rice starch Drugs 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 238000005482 strain hardening Methods 0.000 claims description 2
- 241000209140 Triticum Species 0.000 abstract description 3
- 235000021307 Triticum Nutrition 0.000 abstract description 3
- 239000002537 cosmetic Substances 0.000 abstract description 2
- 235000015067 sauces Nutrition 0.000 abstract description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 239000010903 husk Substances 0.000 description 2
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 229910052710 silicon Inorganic materials 0.000 description 1
- 239000010703 silicon Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/70—Carbohydrates; Sugars; Derivatives thereof
- A61K31/715—Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkages; Derivatives thereof, e.g. ethers, esters
- A61K31/716—Glucans
- A61K31/718—Starch or degraded starch, e.g. amylose, amylopectin
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
- A21D13/066—Gluten-free products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/41—Pizzas
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the product according to the present invention may be realized with a flour which, after the second drying process, will be atomized with 6000 revolutions/minute rotors; this procedure will make it extremely voluminous and impalpable, so as to realize a dough with 200 gr of deionized water and 800 gr of said atomized flour, with a cold working.
- the product according to the present invention may be obtained by using pure and impalpable rice starch, insoluble in cold water, obtained by extraction and purification of said starch, successively cold mixed with variable percentages of an impalpable rice flour derived from grinding with toothed cylinders, thus realizing a compound in which the starch is a natural aggregation substance free of glutene being obtained from rice; and, under addition of water, salt and leavening at the moment of use, said starch becomes the base preparation for bread, 'pasta', 'pizza' and similar and, under addition of known elements, for all bakery, confectionery, ice-cream and similar.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- General Health & Medical Sciences (AREA)
- Veterinary Medicine (AREA)
- Molecular Biology (AREA)
- Polymers & Plastics (AREA)
- Pharmacology & Pharmacy (AREA)
- Medicinal Chemistry (AREA)
- Animal Behavior & Ethology (AREA)
- Public Health (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Organic Chemistry (AREA)
- Botany (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Epidemiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
An elaborate food, assimilable by coeliac persons, consisting of rice grains from which the waterproof, external parts have been mechanically removed; said parte undergo a mechanic and thermic working, with drying process and gristing with blades of different dimensions at different temperatures, obtaining a final rice flour to be kneaded without further aggregate products, its taste being comparable to the best wheat flours and for the preparation of all those products at present realized with cereals, like food, sweets, cosmetics, sauces, creams and similar.
Description
AN ELABORATE FOOD, ASSIMILABLE BY COELIAC PERSONS
The present invention concerns a new food obtained by industrial elaboration, particularly suited for the nourishment of coeliac persons.
It is known that coeliac persons show serious allergies to the presence of gluten in food. This means that they must avoid all products like 'pasta", 'pizza', cookies and all food deriving from wheat and other cereals.
At present, those patients replace cereal flour with rice flour; but as rice flour can not be kneaded with only water, it becomes necessary to realize each time a dough with other products without gluten, like tapioca, ascorbic acid and similar, in a measure of 75% of addition to 25% of rice flour.
The big disadvantage of above mentioned product is that they are absolutely tasteless.
It is the aim of the present invention to realize a food based on 100 % kneaded rice flour.
As far as rice is concerned, it is known that each grain has three protection husks that make it waterproof.
The food according to the present invention is obtained with grains from which, by a mechanical working, the three husks are removed containing respectively silicon and fat carrying fibres; once they have been gristed, they prevent the dough from getting aggregate.
The present invention will be described more in detail hereinbelow, according to one possible variant.
The elaborate food, assimilable by coeliac persons, is obtained with rice grains from which the outer, waterproof parts are mechanically removed; those parts undergo a first drying process for about 30 minutes at a constant temperature of 28°C, thus eliminating all water contained therein, then a first gristing, using 0.4 micron blades. Now first sifting takes place, for eliminating all large, not grinded granulometry, then a second gristing with 0.6 micron blades: a flour is obtained which is dried again at a temperature between 80° and 1000C for a time period between 5 and 10 minutes: now the flour is ready for kneading, in a proportion of 300 gr of water, deionized at a temperature of 8O0C, for each 1000 gr of flour. Further 700 gr of flour will be added to this dough, that will be mixed at room temperature for 30 minutes and then undergo a third drying process for 30 minutes at a temperature of 18°C, and now a last gristing with 0.8 micron blades, obtaining a final product that may be used without aggregate products.
According to a possible variant, the product according to the present invention may be realized with a flour which, after the second drying process, will be atomized with 6000 revolutions/minute rotors; this procedure will make it extremely voluminous and impalpable, so as to realize a dough with 200 gr of deionized water and 800 gr of said atomized flour, with a cold working.
In a further variant, the product according to the present invention may be obtained by using pure and impalpable rice starch, insoluble in cold water, obtained by extraction and purification of said starch, successively cold mixed with variable percentages of an impalpable rice flour derived from grinding with toothed cylinders, thus realizing a compound in which the starch is a natural aggregation substance free of glutene being obtained from rice; and, under addition of water, salt and leavening at the moment of use, said starch becomes the base preparation for bread, 'pasta', 'pizza' and similar and, under addition of known elements, for all bakery, confectionery, ice-cream and similar.
The advantage of the product according to the present invention consists in the taste of the final product, that may be compared with the best wheat flour, and suitable for the realization of all those products at present realized with cereals like food, sweets, cosmetics, sauces, creams and similar.
Claims
1. An elaborate food, assimilable by coeliac persons, characterized in that it is obtained with rice grains from which the outer, waterproof parts are mechanically removed; those parts undergo a first drying process for about 30 minutes at a constant temperature of 28°C, thus eliminating all water contained therein, then a first gristing, using 0.4 micron blades; now first sifting takes place, for eliminating all large, not grinded granulometry, then a second gristing with 0.6 micron blades: a flour is obtained which is dried again at a temperature between 80° and 1000C for a time period between 5 and 10 minutes: now the flour is ready for kneading, in a proportion of 300 gr of water, deionized at a temperature of 800C, for each 1000 gr of flour, and further 700 gr of flour will be added to this dough, that will be mixed at room temperature for 30 minutes and then undergo a third drying process for 30 minutes at a temperature of 18°C, and then a last gristing with 0.8 micron blades, obtaining a final product that may be used without aggregate products.
2. An elaborate food, assimilable by coeliac persons, characterized in that it is realized with a flour which, after the second drying process, will be atomized with 6000 revolutions/minute rotors, and this procedure will make it extremely voluminous and impalpable, so as to realize a dough with 200 gr of deionized water and 800 gr of said atomized flour, with a cold working.
3. A food according to claim 1, characterized in the use of pure and impalpable rice starch, insoluble in cold water, obtained by extraction and purification of said starch, successively cold mixed with variable percentages of an impalpable rice flour derived from grinding with toothed cylinders, thus realizing a compound in which the starch is a natural aggregation substance free of glutene being obtained from rice; and, under addition of water, salt and leavening at the moment of use, said starch becomes the base preparation for bread, 'pasta', 'pizza' and similar and, under addition of known elements, for all bakery, confectionery, ice¬ cream and similar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/IT2004/000466 WO2006018861A1 (en) | 2004-08-20 | 2004-08-20 | An elaborate food, assimilable by coeliac persons |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/IT2004/000466 WO2006018861A1 (en) | 2004-08-20 | 2004-08-20 | An elaborate food, assimilable by coeliac persons |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2006018861A1 true WO2006018861A1 (en) | 2006-02-23 |
Family
ID=34958780
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/IT2004/000466 WO2006018861A1 (en) | 2004-08-20 | 2004-08-20 | An elaborate food, assimilable by coeliac persons |
Country Status (1)
| Country | Link |
|---|---|
| WO (1) | WO2006018861A1 (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2437036A (en) * | 1943-12-22 | 1948-03-02 | Gen Foods Corp | Production of starch from cereal grains |
| DE1442235A1 (en) * | 1965-10-13 | 1969-11-06 | Grain Proc Corp | Process for the production of starch and alcohol from starchy substances |
| US5492712A (en) * | 1993-06-13 | 1996-02-20 | Silver; Shmuel | Stabilized pasta products |
| DE29704037U1 (en) * | 1997-03-06 | 1997-05-07 | Hackel, Silke, 95163 Weißenstadt | Gluten-free ready-mix flour |
| EP0872188A2 (en) * | 1997-04-18 | 1998-10-21 | Favero Antonio S.r.l. | Method for preparing gluten-free pasta based on corn and/or rice and gluten-free pasta obtained with the method |
| FR2765076A1 (en) * | 1997-06-25 | 1998-12-31 | Soreda | Gluten-free bread |
-
2004
- 2004-08-20 WO PCT/IT2004/000466 patent/WO2006018861A1/en not_active Application Discontinuation
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2437036A (en) * | 1943-12-22 | 1948-03-02 | Gen Foods Corp | Production of starch from cereal grains |
| DE1442235A1 (en) * | 1965-10-13 | 1969-11-06 | Grain Proc Corp | Process for the production of starch and alcohol from starchy substances |
| US5492712A (en) * | 1993-06-13 | 1996-02-20 | Silver; Shmuel | Stabilized pasta products |
| DE29704037U1 (en) * | 1997-03-06 | 1997-05-07 | Hackel, Silke, 95163 Weißenstadt | Gluten-free ready-mix flour |
| EP0872188A2 (en) * | 1997-04-18 | 1998-10-21 | Favero Antonio S.r.l. | Method for preparing gluten-free pasta based on corn and/or rice and gluten-free pasta obtained with the method |
| FR2765076A1 (en) * | 1997-06-25 | 1998-12-31 | Soreda | Gluten-free bread |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| TWI505780B (en) | Method and formulations of producing gluten-free bakery products | |
| JP2698939B2 (en) | Instant cereal containing extruded and pre-wet psyllium | |
| JP2019047827A (en) | Biscuit for breakfast containing slow-release glucose | |
| CN102334526A (en) | Food product | |
| MX2013013889A (en) | Breakfast biscuit with slowly available glucose. | |
| CN103391719A (en) | Composition comprising gluten-free cereal flour | |
| CN102578191A (en) | Multifunctional total-nutrient healthcare pies | |
| KR100825044B1 (en) | Rice sponge cake and preparation method thereof | |
| RU2342841C2 (en) | Method of manufacturing flour products | |
| KR101631741B1 (en) | Method for manufacturing cereal bar for control of body weight and cereal bar manufactured thereby | |
| JP2021509283A (en) | Baked product containing pregelatinized waxy cassava starch | |
| JP7014521B2 (en) | Compositions for bakery products, doughs for bakery products, and methods for manufacturing bakery products. | |
| WO2016146502A1 (en) | Bakery product | |
| EP1808082A1 (en) | Method of processing wheat flour, processed wheat flour obtained by the method and food utilizing the processed wheat flour | |
| JP6584185B2 (en) | Method for producing rice bread without gluten and thickener | |
| WO2006018861A1 (en) | An elaborate food, assimilable by coeliac persons | |
| EP3469910A1 (en) | A method for the manufacture of a baked comestible | |
| JP2023112949A (en) | Composition for carbohydrate food, carbohydrate food and production method of carbohydrate food | |
| WO2013085432A1 (en) | Method for producing a food product or semifinished food product | |
| RU2685473C1 (en) | Method for production of grain bread | |
| More et al. | Preparation of gluten free rice flour biscuits | |
| AU4754399A (en) | Gluten substitute | |
| JP2017145348A (en) | Food fiber highly containing starch and manufacturing method therefor | |
| JP2017108682A (en) | Salty taste enhancer | |
| TWI740348B (en) | Wheat flour for bakery products, mixture for bakery products, and manufacturing method of bakery products |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| AK | Designated states |
Kind code of ref document: A1 Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BW BY BZ CA CH CN CO CR CU CZ DE DK DM DZ EC EE EG ES FI GB GD GE GH GM HR HU ID IL IN IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX MZ NA NI NO NZ OM PG PH PL PT RO RU SC SD SE SG SK SL SY TJ TM TN TR TT TZ UA UG US UZ VC VN YU ZA ZM ZW |
|
| AL | Designated countries for regional patents |
Kind code of ref document: A1 Designated state(s): BW GH GM KE LS MW MZ NA SD SL SZ TZ UG ZM ZW AM AZ BY KG KZ MD RU TJ TM AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IT LU MC NL PL PT RO SE SI SK TR BF BJ CF CG CI CM GA GN GQ GW ML MR NE SN TD TG |
|
| 121 | Ep: the epo has been informed by wipo that ep was designated in this application | ||
| NENP | Non-entry into the national phase |
Ref country code: DE |
|
| 122 | Ep: pct application non-entry in european phase |
Ref document number: 04770765 Country of ref document: EP Kind code of ref document: A1 |
|
| WWW | Wipo information: withdrawn in national office |
Ref document number: 4770765 Country of ref document: EP |