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ES2041451T3 - Procedimiento para la fabricacion de un producto alimenticio de cereales y su utilizacion. - Google Patents

Procedimiento para la fabricacion de un producto alimenticio de cereales y su utilizacion.

Info

Publication number
ES2041451T3
ES2041451T3 ES199090101954T ES90101954T ES2041451T3 ES 2041451 T3 ES2041451 T3 ES 2041451T3 ES 199090101954 T ES199090101954 T ES 199090101954T ES 90101954 T ES90101954 T ES 90101954T ES 2041451 T3 ES2041451 T3 ES 2041451T3
Authority
ES
Spain
Prior art keywords
days
cereal
flavour
subsequently
hours
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
Application number
ES199090101954T
Other languages
English (en)
Inventor
Bernd Dr.Rer.Nat. Meyer
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.)
IREKS GmbH
Original Assignee
IREKS GmbH
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 IREKS GmbH filed Critical IREKS GmbH
Application granted granted Critical
Publication of ES2041451T3 publication Critical patent/ES2041451T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime 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
    • 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
    • A21D2/38—Seed germs; Germinated cereals; Extracts thereof
    • 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
    • A23L7/20—Malt products

Landscapes

  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)
  • Noodles (AREA)
  • Diaphragms For Electromechanical Transducers (AREA)
  • Liquid Developers In Electrophotography (AREA)
  • Spinning Or Twisting Of Yarns (AREA)

Abstract

EL CEREAL SE SUMERGE EN AGUA. SEGUIDAMENTE SE PUEDE GERMINAR Y ENTRE 3 A 7 DIAS, PRINCIPALMENTE 5 A 6 DIAS, ESPECIALMENTE 5 DIAS EN EL CENTENO Y 6 DIAS EN EL TRIGO, CON LO QUE SE CALCULA EL TIEMPO DE SUMERSION. AL FINAL DEL PROCESO DE GERMINACION SE CALIENTE EL TRIGO HUMEDO, TOTALMENTE ACTIVO ENGIMATICAMENTE Y GERMINADO, A 40 A 70 C, PRINCIPALMENTE 50 A 60 C, ESPECIALMENTE 55 C Y SOBRE UN ESPACIO DE TIEMPO DE 8 A 24 HORAS, PRINCIPALMENTE 10 A 14HORAS SE SOMETE A UN TRATAMIENTO DE CALOR A ESTA TEMPERATURA, SIN LO QUE SE RETOÑA EL CONTENIDO DE HUMEDAD. SEGUIDAMENTE SE SECA CUIDADOSAMENTE EL CEREAL ASI TRATADO. LOS GRANOS OBTENIDOS SON FACILMENTE HINCHABLES Y MEJORAN COMO ADITIVO EN LA FABRICACION DE PAN Y BOLLERIA SU SABOR JUGOSIDAD Y FRESCOR. ADEMAS PUEDE INTRODUCIRSE COMO REFORZADOR DE SABOR.
ES199090101954T 1989-03-31 1990-02-01 Procedimiento para la fabricacion de un producto alimenticio de cereales y su utilizacion. Expired - Lifetime ES2041451T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE3910374A DE3910374A1 (de) 1989-03-31 1989-03-31 Verfahren zur herstellung eines lebensmittels aus getreide und dessen verwendung

Publications (1)

Publication Number Publication Date
ES2041451T3 true ES2041451T3 (es) 1993-11-16

Family

ID=6377512

Family Applications (1)

Application Number Title Priority Date Filing Date
ES199090101954T Expired - Lifetime ES2041451T3 (es) 1989-03-31 1990-02-01 Procedimiento para la fabricacion de un producto alimenticio de cereales y su utilizacion.

Country Status (6)

Country Link
EP (1) EP0389755B1 (es)
AT (1) ATE88860T1 (es)
DE (2) DE3910374A1 (es)
DK (1) DK0389755T3 (es)
ES (1) ES2041451T3 (es)
FI (1) FI900605A0 (es)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1993016167A1 (en) * 1992-02-06 1993-08-19 Bio-Technical Resources Concentrated beer flavor product
DE19509919A1 (de) * 1995-03-18 1996-09-19 Ireks Gmbh Verfahren zur Herstellung von Broten mit hohem Malzgehalt
DE19927221C2 (de) * 1999-06-10 2003-04-24 Boris Isaak Brot und Verfahren zu seiner Herstellung
FI114380B (fi) * 2000-10-06 2004-10-15 Valtion Teknillinen Menetelmä kauratuotteen valmistamiseksi ja menetelmällä valmistettu kauramuro ja välipalatuote
FR2845866B1 (fr) * 2002-10-21 2005-02-04 Raphael Tisseur Composition pour pain industriel a conservation allongee

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2627464A (en) * 1948-12-17 1953-02-03 Kehetian Kasper Method of making prepared sprouted wheat cereal
DE2237868C2 (de) * 1972-08-01 1987-03-12 Diamalt AG, 8000 München Verfahren zur herstellung eines backmittels
DE2851053C2 (de) * 1978-11-25 1980-09-25 Werner & Mertz Gmbh, 6500 Mainz Behandeln von angekeimten Getreidekörnern für die Brotherstellung
US4256769A (en) * 1979-03-05 1981-03-17 Vitamins, Inc. Extruded wheat germ food product and method of preparation
DE2934552A1 (de) * 1979-08-13 1981-02-19 Gotthard Ihle Verfahren zur herstellung eines diaetetischen enzym- und vitaminpraeparates unter ausschliesslicher verwendung von pflanzlichen produkten
NL8401771A (nl) * 1984-06-01 1986-01-02 Tno Mout, werkwijze voor het bereiden van mout, alsmede werkwijze voor het bakken van brood.
DE3515254A1 (de) * 1985-04-27 1986-10-30 Anton Dieter Dipl.-Chem. Dr. 3440 Eschwege Hammel Verfahren zum herstellen eines enzymatisch aufgeschlossenen vollkornansatzes als teigzusatz fuer vollkornbrot, danach hergestellter brotteigzusatz sowie dessen verwendung
EP0235601B1 (en) * 1986-02-05 1991-08-07 Nexus A/S Taste adjusting composition, method for making and using it

Also Published As

Publication number Publication date
ATE88860T1 (de) 1993-05-15
EP0389755A2 (de) 1990-10-03
DK0389755T3 (da) 1993-06-28
DE3910374A1 (de) 1990-10-04
DE59001334D1 (de) 1993-06-09
EP0389755B1 (de) 1993-05-05
FI900605A0 (fi) 1990-02-07
EP0389755A3 (de) 1991-12-11

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