RU-2026105467-A - METHOD OF PRODUCING FOOD PRODUCTS

Inventors

• Брага, Карло
• РОДЕЛЛА, Пьетро

Assignees

• Брага, Карло

Dates

Publication Date

20260507

Application Date

20240731

Priority Date

20230803

Claims (20)

1. 1. A method for producing food products by modifying allergen molecules, characterized in that it includes the following stages:
2. a) obtaining a homogeneous mixture containing at least one liquid and one allergen;
3. b) placing the homogeneous mixture obtained in step a) in an airtight container and removing, within 15 minutes of its production in step a), air from said airtight container to create a degree of vacuum inside the airtight container of at least 70%, and maintaining the homogeneous mixture inside the container with said degree of vacuum for a period of time of at least 15 minutes, to thereby obtain a food base or product;
4. c) using the food base or product obtained at the end of step b) to obtain a food product.
5. 2. A method for producing a mixture for the production of food products with modification of gluten molecules, characterized in that it includes the following stages:
6. a) mixing at least flour containing gluten with at least one liquid until a homogeneous mixture is obtained;
7. b) placing said homogeneous mixture in an airtight container and removing, within 15 minutes of its production in step a), air from said airtight container to create a degree of vacuum inside the airtight container of at least 70%, and maintaining the homogeneous mixture inside the container with said degree of vacuum for a period of time of at least 3 hours, to thereby obtain a mixture;
8. c) using the said mixture obtained at the end of step b) to obtain a food product.
9. 3. A method according to any one of the preceding claims, characterized in that it comprises, at said step b), removing air from said container to achieve an absolute pressure below 30 kPa.
10. 4. A method according to any one of the preceding claims, characterized in that it comprises, in said step b), removing air from said container to obtain a degree of vacuum of at least 80%, and preferably at least 90%, which essentially corresponds to an absolute pressure of at least equal to or below 20 kPa, and preferably corresponds to or at least equal to 10 kPa.
11. 5. A method according to any one of the preceding claims, characterized in that said step b) is performed within 10 minutes after obtaining said homogeneous mixture in accordance with step a).
12. 6. A method according to any one of the preceding claims, characterized in that said step of maintaining said homogeneous mixture inside said container is carried out for a period of time equal to at least 12 hours, and preferably equal to at least 24 hours.
13. 7. A method according to any one of the preceding claims, characterized in that said at least one liquid is selected from the group consisting of:
14. - water;
15. - oils;
16. - milk;
17. - eggs.
18. 8. The method according to any one of the preceding claims, characterized in that said mixing step further comprises adding at least one leavening agent.
19. 9. The method according to claim 7, characterized in that it includes, between said stage b) and said stage c), a stage of further raising said mixture.
20. 10. The method according to any of the preceding claims, characterized in that said step b) is carried out at a temperature in the range from 3°C to 10°C.