WO2012102630A2 - Farine à valeur calorifique réduite - Google Patents

Farine à valeur calorifique réduite Download PDF

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Publication number
WO2012102630A2
WO2012102630A2 PCT/PL2012/000004 PL2012000004W WO2012102630A2 WO 2012102630 A2 WO2012102630 A2 WO 2012102630A2 PL 2012000004 W PL2012000004 W PL 2012000004W WO 2012102630 A2 WO2012102630 A2 WO 2012102630A2
Authority
WO
WIPO (PCT)
Prior art keywords
flour
gluten
hulls
cereal
buckwheat
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.)
Ceased
Application number
PCT/PL2012/000004
Other languages
English (en)
Other versions
WO2012102630A3 (fr
Inventor
Joanna Harasym
Dariusz CHASZCZEWICZ
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Uniwersytet Ekonomiczny We Wroclawiu
Original Assignee
Uniwersytet Ekonomiczny We Wroclawiu
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Uniwersytet Ekonomiczny We Wroclawiu filed Critical Uniwersytet Ekonomiczny We Wroclawiu
Publication of WO2012102630A2 publication Critical patent/WO2012102630A2/fr
Publication of WO2012102630A3 publication Critical patent/WO2012102630A3/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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

Definitions

  • This invention relates to flour with reduced calorific value obtained from gluten cereals such as all varieties of wheat, rye, barley, oats, triticale and from gluten-free cereal and pseudocereals like buckwheat, amaranth, corn, quinoa, sorghum or millet.
  • gluten cereals such as all varieties of wheat, rye, barley, oats, triticale and from gluten-free cereal and pseudocereals like buckwheat, amaranth, corn, quinoa, sorghum or millet.
  • Flour is a product resulting from the fragmentation of cereal grains. It features a fine granulation and loose consistency. Depending on the type of grain, from which the flour came from, it may be used for different purposes - food, feed or industrial uses. Commonly used in the production of bread, confectionery, crisps, chips and pasta, where is a source of polysaccharides and proteins necessary to create a proper structure of dough.
  • the husk is then dried to a moisture content of 1-10% and ground to a size of from 3 to 300 microns in diameter.
  • the resulting flour with peanut coconut husk contains from 71.4 to 72% dietary fiber and in case of treatment is free from allergens typical for peanut.
  • Kaperczak and Latosinski propose a method for the obtaining buckwheat hull preparation, particularly for foodstuffs and pharmaceuticals which consist in the fact that buckwheat husk is subjected to pre-treatment at a temperature of 15-50 ° C by direct action of the water pn buckwheat husk under a pressure of 0.1-0.2 MPa, at the time of 3-5 minutes, and then purified buckwheat husk is subjected to degreasing at a temperature of 50-150 ° C, at the time of 0.5-2 hours by direct action on buckwheat husk with water or steam water at a pressure of 0.4-0.8 MPa.
  • Defatted buckwheat husk is subjected to roasting and drying at 40-150 ° C, at the time of 0.5-2 hours to obtain a moisture content of 1- 10%, and is crushed to the desired size of 0,1-8 mm with known methods.
  • the essence of the invention involves the use of hulls of cereal grains as main raw material for manufacturing of flour.
  • the hulls are derived from cereal or pseudocereal grains by dehulling with conventional methods.
  • the resulting material shall be milled by conventional methods and then sieved through a sieve with a mesh diameter of 1.00 to 0.01 mm preferably from 0.300 to 0.100 mm.
  • the material obtained after sieving is the flour used as a primary or complementary polysaccharide fraction in composing all kinds of pastries.
  • Advantage of the present invention is able to obtain bread, confectionery, crisps, chips or pasta with strongly reduced caloric value, which will deliver additional products recommended in the nutrition portion of dietary fiber.
  • Oat hulls are derived from oat by dehulling with conventional methods, then the resulting material was ground in a knife mill and then sieved through a mesh diameter of 0,200 mm.
  • Buckwheat hulls are derived from buckwheat seeds by dehulling with conventional methods, and then cleaned by rinsing with water at 15 ° C, by direct action on buckwheat husk with water for 30 min, then husk soaked in 0.05% solution of hydrochloric acid and neutralized sodium hydroxide solution to pH 7.0. Then the husk was dried at 40-80 ° C for 1 h to a moisture content of 8%. Thus obtained material was ground in a hammer mill and then sieved through a sieve with 0.100 mm mesh.
  • the scales are derived from wheat by dehulling with conventional methods, and the resulting material was ground in a hammer mill and then sieved through a sieve with 0.300 mm mesh.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • General Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Cereal-Derived Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne des glumes de graines de céréales ou de pseudo céréales qui sont soumises à un broyage selon un procédé traditionnel, ainsi que l'obtention de fractions à partir du broyage des graines d'une taille comprise entre 1, 00 mm et 0,01 mm, de préférence entre 0,30 et 0,1 mm. L'avantage de la présente invention est de pouvoir produire du pain, des confiseries, des croustilles, des chips ou des pâtes alimentaires à valeur calorifique fortement réduite, ce qui permet de fournir également des produits additionnels recommandés dans la portion nutritive d'une fibre alimentaire. Dans la préparation de la présente invention, il est possible d'utiliser les glumes de céréales à gluten telles que toutes les variétés de blé, seigle, orge, avoine, triticale et de céréales ou pseudo céréales sans gluten telles que le sarrasin, l'amarante, le maïs, le quinoa, le sorgho ou le millet.
PCT/PL2012/000004 2011-01-25 2012-01-24 Farine à valeur calorifique réduite Ceased WO2012102630A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
PLP393733 2011-01-25
PL393733A PL393733A1 (pl) 2011-01-25 2011-01-25 Mąka o obniżonej wartości kalorycznej

Publications (2)

Publication Number Publication Date
WO2012102630A2 true WO2012102630A2 (fr) 2012-08-02
WO2012102630A3 WO2012102630A3 (fr) 2012-09-20

Family

ID=45855982

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/PL2012/000004 Ceased WO2012102630A2 (fr) 2011-01-25 2012-01-24 Farine à valeur calorifique réduite

Country Status (2)

Country Link
PL (1) PL393733A1 (fr)
WO (1) WO2012102630A2 (fr)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PL373435A1 (pl) 2005-03-07 2006-09-18 Grażyna Kaperczak Sposób otrzymywania preparatu z łuski gryki w szczególności do celów spożywczych i farmaceutycznych
US20090047411A1 (en) 2007-08-16 2009-02-19 Houston Benjamin E Method and system for producing peanut hull flour

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3767423A (en) * 1971-02-03 1973-10-23 Pillsbury Co Low calorie bread
US4711786A (en) * 1983-04-19 1987-12-08 E.D.S. Company High fiber bread and extruded products
EP0337653A3 (fr) * 1988-04-15 1991-10-02 E.I. Du Pont De Nemours And Company Traitement alcalin au peroxyde de substrats lignocellulosiques non-ligneux
US20090285961A1 (en) * 2005-06-17 2009-11-19 Grain Pool Party Ltd. Use of lupin bran in high-fibre food products
WO2009082476A1 (fr) * 2007-12-20 2009-07-02 Nutracea Composition à base d'écorce de riz

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PL373435A1 (pl) 2005-03-07 2006-09-18 Grażyna Kaperczak Sposób otrzymywania preparatu z łuski gryki w szczególności do celów spożywczych i farmaceutycznych
US20090047411A1 (en) 2007-08-16 2009-02-19 Houston Benjamin E Method and system for producing peanut hull flour

Also Published As

Publication number Publication date
WO2012102630A3 (fr) 2012-09-20
PL393733A1 (pl) 2012-07-30

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