AR026394A1 - Rellenos que contienen humedad de base no emulsiva para productos de masa - Google Patents
Rellenos que contienen humedad de base no emulsiva para productos de masaInfo
- Publication number
- AR026394A1 AR026394A1 ARP000105881A ARP000105881A AR026394A1 AR 026394 A1 AR026394 A1 AR 026394A1 AR P000105881 A ARP000105881 A AR P000105881A AR P000105881 A ARP000105881 A AR P000105881A AR 026394 A1 AR026394 A1 AR 026394A1
- Authority
- AR
- Argentina
- Prior art keywords
- dough
- water
- moisture
- filling
- activity
- Prior art date
Links
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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/02—Ready-for-oven doughs
- A21D10/025—Packaged doughs
-
- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/34—Filled, to be filled or stuffed products the filling forming a barrier against migration
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Se proveen rellenos que contienen humedad, de base no emulsiva para productos de masa y los productos de masa que incorporan el relleno. En particular, losrellenos comprenden por lo menos dos ingredietnes que impactan la actividad del agua de manera que la actividad del agua del relleno puede ajustarse, porejemplo, mediante la incorporacion de humedad, para que sea sustancialmente equivalente a la actividad del agua de la masa dentro de la cual se incorpora elrelleno para proporcionar un product o de masa de acuerdo conla presente invencion. Mediante la reduccion del diferencial de las actividades en agua entre lamasa y el relleno, la migracion de la humedad entre el relleno y la masa puede reducirse o eliminarse de modo que cuando se hornea el producto de masa o secocina de otra manera, se produce un producto de masa horneado con excelentes propiedades visuales oganolépticas, incluso después de períodos de almacenamientoprolongados.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US09/436,307 US6280782B1 (en) | 1999-11-08 | 1999-11-08 | Non-emulsion based, moisture containing fillings for dough products |
Publications (1)
Publication Number | Publication Date |
---|---|
AR026394A1 true AR026394A1 (es) | 2003-02-12 |
Family
ID=23731929
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ARP000105881A AR026394A1 (es) | 1999-11-08 | 2000-11-08 | Rellenos que contienen humedad de base no emulsiva para productos de masa |
Country Status (10)
Country | Link |
---|---|
US (1) | US6280782B1 (es) |
EP (1) | EP1229797B1 (es) |
AR (1) | AR026394A1 (es) |
AT (1) | ATE322167T1 (es) |
AU (1) | AU776990B2 (es) |
CA (1) | CA2390255C (es) |
CO (1) | CO5221082A1 (es) |
DE (1) | DE60027193T2 (es) |
TW (1) | TWI238043B (es) |
WO (1) | WO2001033968A1 (es) |
Families Citing this family (21)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
PT1147707E (pt) * | 2000-04-17 | 2005-01-31 | Nestle Sa | Produto de snack salgado e rechedo |
US6863911B2 (en) * | 2001-02-02 | 2005-03-08 | Kraft Foods Holdings, Inc. | Bakeable, lubricious, sweet, creamy, low-moisture filler products and process for preparation |
US20030035862A1 (en) * | 2001-08-16 | 2003-02-20 | Kathleen Kostival | Ready to bake dough with shaped, coextruded filling and method of making same |
US20030157222A1 (en) * | 2001-11-14 | 2003-08-21 | Leola Henry | Freezer to oven biscuit swirl |
US8591975B2 (en) | 2003-02-19 | 2013-11-26 | General Mills, Inc. | Filled refrigerated dough |
US6828277B2 (en) * | 2003-03-24 | 2004-12-07 | E. I. Du Pont De Nemours And Company | Production of N-aryl-2-lactam and N-alkyl-2-lactam by reductive amination of lactones with aryl and alkyl nitro compounds |
US20040213883A1 (en) * | 2003-04-24 | 2004-10-28 | Sadek Nagwa Zaki | Dough that browns, raises and forms an oven tender bread crust under the influence of microwave incident energy |
US8057834B2 (en) | 2004-10-14 | 2011-11-15 | Kwitek Benjamin J | Portable cinnamon roll and method for making |
US20060172053A1 (en) * | 2005-01-24 | 2006-08-03 | Hahn Patricia W | Reduced sugar sweet roll |
AU2006270045A1 (en) * | 2005-07-19 | 2007-01-25 | General Mills Marketing, Inc. | Dough compositions for extended shelf life baked articles |
CA2552125C (en) * | 2005-07-19 | 2015-09-01 | General Mills Marketing, Inc. | Dough compostions for extended shelf life baked articles |
WO2009039472A1 (en) | 2007-09-20 | 2009-03-26 | Kellogg Company | Crisp, filled foods and methods related thereto |
US9918489B2 (en) * | 2008-12-17 | 2018-03-20 | Mark Gorris | Food-based supplement delivery system |
EP2385768A1 (en) * | 2009-01-09 | 2011-11-16 | Kellogg Company | Bake-stable food filling and methods related thereto |
US8287936B2 (en) | 2009-02-17 | 2012-10-16 | Kraft Foods Global Brands Llc | Bake-stable creamy food filling base |
CA2692910A1 (en) * | 2009-02-20 | 2010-08-20 | General Mills Marketing, Inc. | Barrier-coated ingredient for ready-to-bake cookie dough |
GB2471671A (en) * | 2009-07-06 | 2011-01-12 | Cadbury Holdings Ltd | Savoury water in oil food emulsion |
US20110104338A1 (en) * | 2009-10-30 | 2011-05-05 | Coleman Edward C | Food Product Pertaining To A Filling-And-Cracker Sandwich |
CN102239896A (zh) * | 2010-05-16 | 2011-11-16 | 卡夫食品环球品牌有限责任公司 | 可焙烤的贮存稳定的馅料 |
AR087158A1 (es) | 2011-06-20 | 2014-02-26 | Gen Biscuit | Masita en capas saludable |
GR20210100491A (el) * | 2021-07-20 | 2023-02-10 | Εμμανουηλ Γεωργιου Μενδωνιδης | Κρουασαν ενεργειας γεμιστο |
Family Cites Families (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3185576A (en) | 1961-08-30 | 1965-05-25 | Harold M Ross | Process of preparing stabilized jelly filling |
US3352688A (en) | 1966-07-13 | 1967-11-14 | Kelco Co | Bake stable bakery filling product and method |
US4234611A (en) * | 1977-01-28 | 1980-11-18 | Rich Products Corporation | Soft intermediate-moisture frozen puddings and fillings |
EP0162644B2 (en) | 1984-05-25 | 1994-04-13 | United Biscuits (Uk) Limited | Food products and methods for their manufacture and preparation for consumption |
GB2163766B (en) | 1984-08-30 | 1988-01-27 | Kelco Ail Int Ltd | Printing paste thickener compositions |
US4670272A (en) | 1985-11-08 | 1987-06-02 | Frito-Lay, Inc. | Thermostable creme |
US4774095A (en) * | 1986-12-16 | 1988-09-27 | The Procter & Gamble Company | Filling-containing, dough-based products containing cellulosic fibrils and microfibrils |
JPS63240747A (ja) | 1987-03-30 | 1988-10-06 | Kanegafuchi Chem Ind Co Ltd | フイリング材の製造方法 |
US5059433A (en) | 1990-10-26 | 1991-10-22 | Borden, Inc. | Method of preparing shelf stable, filled dough food products |
US5368877A (en) | 1992-01-16 | 1994-11-29 | Pillsbury Company | Method of producing film shelf stable food products |
US5356653A (en) | 1992-04-09 | 1994-10-18 | Bunge Foods Corporation | Reduced calorie bakery fillings |
JP3681004B2 (ja) * | 1993-12-22 | 2005-08-10 | シーエスエム・ネイデアラーント・ビー・ブイ | すぐに焼成できるドウ |
US5989603A (en) * | 1997-01-10 | 1999-11-23 | The Pillsbury Company | Emulsion glaze for dough products |
EP0940089A1 (en) | 1998-03-02 | 1999-09-08 | Societe Des Produits Nestle S.A. | Refrigerated pastas |
-
1999
- 1999-11-08 US US09/436,307 patent/US6280782B1/en not_active Expired - Lifetime
-
2000
- 2000-10-31 TW TW089122896A patent/TWI238043B/zh not_active IP Right Cessation
- 2000-11-01 WO PCT/US2000/030080 patent/WO2001033968A1/en active IP Right Grant
- 2000-11-01 AU AU15797/01A patent/AU776990B2/en not_active Ceased
- 2000-11-01 CA CA2390255A patent/CA2390255C/en not_active Expired - Lifetime
- 2000-11-01 DE DE60027193T patent/DE60027193T2/de not_active Expired - Lifetime
- 2000-11-01 AT AT00978324T patent/ATE322167T1/de active
- 2000-11-01 EP EP00978324A patent/EP1229797B1/en not_active Expired - Lifetime
- 2000-11-08 CO CO00084952A patent/CO5221082A1/es not_active Application Discontinuation
- 2000-11-08 AR ARP000105881A patent/AR026394A1/es active IP Right Grant
Also Published As
Publication number | Publication date |
---|---|
ATE322167T1 (de) | 2006-04-15 |
DE60027193D1 (de) | 2006-05-18 |
EP1229797B1 (en) | 2006-04-05 |
CA2390255A1 (en) | 2001-05-17 |
CO5221082A1 (es) | 2002-11-28 |
EP1229797A1 (en) | 2002-08-14 |
AU1579701A (en) | 2001-06-06 |
DE60027193T2 (de) | 2006-12-28 |
CA2390255C (en) | 2010-07-27 |
AU776990B2 (en) | 2004-09-30 |
TWI238043B (en) | 2005-08-21 |
US6280782B1 (en) | 2001-08-28 |
WO2001033968A1 (en) | 2001-05-17 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FG | Grant, registration |