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1. WO2000015046 - METHOD FOR PRODUCING MACARONI-TYPE ARTICLES

Publication Number WO/2000/015046
Publication Date 23.03.2000
International Application No. PCT/RU1998/000382
International Filing Date 16.11.1998
Chapter 2 Demand Filed 18.01.2000
IPC
A23L 1/16 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
10containing cereal-derived products
16Types of pasta, e.g. macaroni, noodles
A23L 1/172 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
10containing cereal-derived products
172Cereal germ products
CPC
A23L 7/109
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
7Cereal-derived products; Malt products
10Cereal-derived products
109Types of pasta, e.g. macaroni or noodles
A23L 7/152
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
7Cereal-derived products; Malt products
10Cereal-derived products
152Cereal germ products
Applicants
  • KALNISH, Grigory Izeslavovich [RU]/[RU]
  • ANTONOV, Vladimir Mikhailovich [RU]/[RU] (UsOnly)
  • POTAPOV, Sergei Stepanovich [RU]/[RU] (UsOnly)
  • SMIRNOV, Sergei Mikhailovich [RU]/[RU] (UsOnly)
Inventors
  • KALNISH, Grigory Izeslavovich
  • ANTONOV, Vladimir Mikhailovich
  • POTAPOV, Sergei Stepanovich
  • SMIRNOV, Sergei Mikhailovich
Agents
  • EVSTIGNEEVA, Nataliya Vladimirovna
Priority Data
9811711317.09.1998RU
Publication Language Russian (RU)
Filing Language Russian (RU)
Designated States
Title
(EN) METHOD FOR PRODUCING MACARONI-TYPE ARTICLES
(FR) PROCEDE DE FABRICATION D'ARTICLES DE TYPE MACARONIS
Abstract
(EN)
The present invention relates to a method that first involves steeping whole wheat grains in water until the shoots appear, percolating the water not bound by the grains and grinding the grains in order to obtain an aqueous suspension of a grain mass having a particle size not exceeding 500 $g(m)m. The steeping process of the wheat flour is carried out using the water from the suspension of the grain mass by gradually pouring the wheat flour into the water during the dough mixing process. Before the grinding step, the wheat grains can be optionally rinsed with water and separated from the rinsing water by the free flow thereof. The wheat may consist of food-grade wheat of the hard or soft types, while the wheat flour may consist of a macaroni or baking flour having a humidity not exceeding 14.5 %, a whiteness of at least 42 specific units and a gluten content of at least 28 %.
(FR)
Cette invention concerne un procédé qui consiste tout d'abord à faire tremper des grains de blé entiers dans de l'eau jusqu'à ce que leurs germes percent, à percoler de l'eau non liée par les grains, et à broyer les grains jusqu'à ce que l'on obtienne une suspension aqueuse d'une masse de grains dont la taille des particules ne dépasse pas 500 $g(m)m. Le trempage de la farine de blé se fait à l'aide de l'eau de la suspension de la masse de grains, ceci en versant graduellement dans l'eau la farine de blé au cours du processus de mélange de la pâte. Avant le broyage, les grains de blé peuvent être éventuellement rincés à l'eau puis séparés de l'eau de rinçage par écoulement libre de cette dernière. Le blé peut consister en du blé alimentaire de type blé dur ou blé tendre, tandis que la farine de blé peut consister en de la farine à macaroni ou à pain dont l'humidité ne dépasse pas 14,5 %, dont la blancheur est d'au moins 42 unités spécifiques, et dont la teneur en gluten est d'au moins 28 %.
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