AR069210A1 - Composiciones del tipo mezcla batida de bajo contenido graso y metodos para su preparacion y utilizacion - Google Patents
Composiciones del tipo mezcla batida de bajo contenido graso y metodos para su preparacion y utilizacionInfo
- Publication number
- AR069210A1 AR069210A1 ARP080104856A ARP080104856A AR069210A1 AR 069210 A1 AR069210 A1 AR 069210A1 AR P080104856 A ARP080104856 A AR P080104856A AR P080104856 A ARP080104856 A AR P080104856A AR 069210 A1 AR069210 A1 AR 069210A1
- Authority
- AR
- Argentina
- Prior art keywords
- compositions
- preparation
- methods
- mixture type
- blended mixture
- 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
- A21D10/04—Batters
-
- 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
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
- A21D10/005—Solid, dry or compact materials; Granules; Powders
-
- 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
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
-
- 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
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/183—Natural gums
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Grain Derivatives (AREA)
Abstract
Composiciones del tipo mezcla batida de bajo contenido graso que comprenden harina o un reemplazo de la harina, edulcorante, aproximadamente 3% en peso o menos de un componente graso, una fibra de reemplazo de la grasa que tiene una capacidad de retencion de agua elevada, un sistema leudante, un agente solidificante, y un contenido total de humedad de aproximadamente 40 a aproximadamente 50 por ciento en peso.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US11/941,267 US8637106B2 (en) | 2005-08-03 | 2007-11-16 | Low-fat batter-like compositions and methods of preparing and using same |
Publications (1)
Publication Number | Publication Date |
---|---|
AR069210A1 true AR069210A1 (es) | 2010-01-06 |
Family
ID=40639736
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ARP080104856A AR069210A1 (es) | 2007-11-16 | 2008-11-06 | Composiciones del tipo mezcla batida de bajo contenido graso y metodos para su preparacion y utilizacion |
Country Status (8)
Country | Link |
---|---|
US (2) | US8637106B2 (es) |
EP (1) | EP2219461A1 (es) |
AR (1) | AR069210A1 (es) |
AU (1) | AU2008321329A1 (es) |
BR (1) | BRPI0820087A2 (es) |
CA (1) | CA2704665C (es) |
WO (1) | WO2009064572A1 (es) |
ZA (1) | ZA201003292B (es) |
Families Citing this family (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2007019240A2 (en) * | 2005-08-03 | 2007-02-15 | General Mills Marketing, Inc. | Batter-like compositions containing setting agent and methods of preparing and using same |
AU2006278580B2 (en) * | 2005-08-03 | 2012-05-31 | General Mills Marketing, Inc. | Batter-like compositions and methods of preparing and using same |
US20100104723A1 (en) * | 2008-10-23 | 2010-04-29 | Michele Hale | Cookie Top Muffin |
US20120003354A1 (en) * | 2010-07-01 | 2012-01-05 | Dennis Arthur Lonergan | Bread Product And Method |
US9961911B2 (en) * | 2012-02-13 | 2018-05-08 | Genera Mills, Inc. | Extrudable batter compositions for use in providing high-fiber flourless food products |
US9585403B2 (en) | 2012-05-21 | 2017-03-07 | Hotbake Systems (Proprietary) Limited | Microwaveable batter composition and a method for preparing same |
RU2495573C1 (ru) * | 2012-07-03 | 2013-10-20 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кубанский государственный технологический университет" (ФГБОУ ВПО "КубГТУ") | Способ производства сахарных вафель |
WO2014087237A2 (en) * | 2012-12-06 | 2014-06-12 | Kraft Foods R & D, Inc. | Chocolate product |
US10287366B2 (en) | 2017-02-15 | 2019-05-14 | Cp Kelco Aps | Methods of producing activated pectin-containing biomass compositions |
US20210244041A1 (en) * | 2018-08-22 | 2021-08-12 | General Mills, Inc. | Baking Ingredients Suitable for Fat Replacement |
Family Cites Families (51)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2715580A (en) * | 1951-07-05 | 1955-08-16 | Pillsbury Mills Inc | Cereal composition for moist batters and doughs and method of making the same |
US3222189A (en) * | 1963-07-05 | 1965-12-07 | Pillsbury Co | Convenience food package and process |
GB1105922A (en) | 1964-06-09 | 1968-03-13 | Ehrlich Joseph R | Instant solid dessert and dessert dry mix |
US3649304A (en) * | 1968-09-06 | 1972-03-14 | Campbell Taggart Inc | Refrigerated solid batter |
US3620763A (en) * | 1969-02-24 | 1971-11-16 | Pillsbury Co | Refrigerated batter products and method for preparing same |
US3697283A (en) * | 1969-09-08 | 1972-10-10 | Armour & Co | Method for making a food product in portions of controlled size and shape |
US3711297A (en) * | 1970-12-29 | 1973-01-16 | Procter & Gamble | Process for the treatment of unchlorinated cake flour |
US3767421A (en) * | 1971-01-19 | 1973-10-23 | Gen Mills Inc | Shelf stable, intermediate moisture doughs |
US3769028A (en) * | 1971-07-15 | 1973-10-30 | Pillsbury Co | Method for heat processing food products packaged in flexible containers |
US4275088A (en) * | 1979-02-07 | 1981-06-23 | General Mills, Inc. | Dry mix for layer cake containing citrus juice vesicle solids |
US4624856A (en) * | 1981-08-18 | 1986-11-25 | Nabisco Brands, Inc. | Method and composition for soft edible baked products having improved extended shelf-life and an edible firm gel for use therein |
US4444799A (en) * | 1981-08-18 | 1984-04-24 | Nabisco, Inc. | Method and composition for producing soft edible baked products and an edible firm gel for use therein |
US4456625A (en) * | 1982-06-14 | 1984-06-26 | The Pillsbury Company | Storage stable, ready-to-eat baked goods |
US4587126A (en) * | 1983-11-30 | 1986-05-06 | Campbell Taggart, Inc. | Reduced calorie yeast leavened baked product |
FR2602398B1 (fr) * | 1986-08-11 | 1988-12-02 | Prod Du Mais | Pate de patisserie a longue conservation |
US4929464A (en) * | 1989-03-27 | 1990-05-29 | Ph. Orth Co. | Frozen donut batter and method for preparing cooked product therefrom |
US5403610A (en) * | 1989-06-15 | 1995-04-04 | Kraft General Foods, Inc. | Process for preparing baked goods containing fibers and hydrocolloids |
JP2987245B2 (ja) * | 1991-11-13 | 1999-12-06 | 旭電化工業株式会社 | パフペーストリー用油脂組成物 |
US5409720A (en) * | 1993-05-28 | 1995-04-25 | Day Day, Inc. | Room-temperature shelf-stable dough mix |
US5405636A (en) * | 1993-10-18 | 1995-04-11 | Monsanto Company | Leavening composition |
US5458904A (en) * | 1993-10-22 | 1995-10-17 | Zolper; John T. | Fat substitutes based on carrageenan gels, processes for producing the same and food products containing the fat substitutes |
US5431944A (en) * | 1994-01-28 | 1995-07-11 | Bunge Foods Corporation | Batter mix for frozen food products and method of making |
GB2298560B (en) * | 1994-12-23 | 1998-07-08 | Cpc International Inc | Low-fat cake donuts and process therefor |
US5620713A (en) * | 1995-06-06 | 1997-04-15 | The Pillsbury Company | Extrusion die for dough |
CA2179133A1 (en) * | 1995-06-15 | 1996-12-16 | Jacobus Van Eendenburg | Edible laminated dough and edible lamination dispersion therefor |
US6099887A (en) * | 1996-02-09 | 2000-08-08 | Lbi Acquisition Corp. | Process for preparing an edible laminated dough and edible lamination dispersion therefor |
US5855945A (en) * | 1996-09-30 | 1999-01-05 | The Pillsbury Corporation | Method of preparing dough |
EP0868850B1 (en) * | 1997-04-04 | 2003-11-12 | Bestfoods Deutschland GmbH & Co. OHG | Ready-to-bake, shelf-stable cake dough and process for its manufacture |
US6056984A (en) * | 1997-05-30 | 2000-05-02 | The Procter & Gamble Company | Shelf-stable complete pre-mixes that are combinable to form ready-to-cook mixes or food beverage products |
US6217929B1 (en) | 1997-07-23 | 2001-04-17 | The Pillsbury Company | Spoonable, low water activity batters |
US6228403B1 (en) * | 1999-05-28 | 2001-05-08 | General Mills, Inc. | Shelf stable brownie batter article and method of preparation |
US6165524A (en) * | 1999-09-17 | 2000-12-26 | General Mills, Inc. | Shelf stable batter article and method of preparation |
US6391366B1 (en) * | 1999-12-10 | 2002-05-21 | General Mills, Inc. | Soft frozen batter for baked goods and method of preparation |
US6261613B1 (en) * | 2000-02-15 | 2001-07-17 | General Mills, Inc. | Refrigerated and shelf-stable bakery dough products |
US6803067B2 (en) * | 2000-03-10 | 2004-10-12 | General Mills, Inc. | Method of preparing and using a scoopable dough product |
US6551640B1 (en) * | 2000-08-15 | 2003-04-22 | General Mills, Inc. | Dough especially for baked goods and method for making |
US6869059B2 (en) * | 2000-11-30 | 2005-03-22 | The Pillsbury Company | Bakeable muffin pan, and use thereof |
US6561235B2 (en) * | 2001-08-28 | 2003-05-13 | The Pillsbury Company | Apparatus and method for depositing cookie dough into a tray |
US6715518B2 (en) * | 2001-08-28 | 2004-04-06 | The Pillsbury Company | Apparatus and method for depositing cookie dough into a tray |
US20030049358A1 (en) * | 2001-08-31 | 2003-03-13 | The Pillsbury Company | Chemical leavened doughs and related methods |
CA2469504A1 (en) * | 2001-12-13 | 2003-06-19 | Techcom International Inc. | High protein, low carbohydrate dough and bread products, and method for making same |
US20050037124A1 (en) * | 2002-12-12 | 2005-02-17 | Gilbert William J. | Shelf-stable cookie and brownie batter-ready to bake |
US7067167B2 (en) * | 2003-01-31 | 2006-06-27 | General Mills Marketing, Inc. | Method for making sweet cookie dough having an imprinted surface |
US20050153023A1 (en) * | 2004-01-14 | 2005-07-14 | Overton Corey D. | Rolling pastry cutter kit with interchangeable pastry cutting units and method of use thereof |
JP4400282B2 (ja) | 2004-03-30 | 2010-01-20 | 不二製油株式会社 | パン生地及びパン類 |
US7442396B2 (en) * | 2004-07-30 | 2008-10-28 | General Mills Marketing, Inc. | Dough compositions having a moisture barrier, and related methods |
GB2417461B (en) | 2004-08-17 | 2008-03-26 | Set Europ Ltd | Anti-reflective moulded plastic components and methods for making the same |
WO2007011884A2 (en) | 2005-07-19 | 2007-01-25 | General Mills Marketing, Inc. | Dough compositions for extended shelf life baked articles |
WO2007019240A2 (en) * | 2005-08-03 | 2007-02-15 | General Mills Marketing, Inc. | Batter-like compositions containing setting agent and methods of preparing and using same |
AU2006278580B2 (en) * | 2005-08-03 | 2012-05-31 | General Mills Marketing, Inc. | Batter-like compositions and methods of preparing and using same |
US20110129575A1 (en) | 2006-05-10 | 2011-06-02 | Weijie Li | Batter compositions and methods of preparing and using same |
-
2007
- 2007-11-16 US US11/941,267 patent/US8637106B2/en active Active
-
2008
- 2008-10-15 WO PCT/US2008/079960 patent/WO2009064572A1/en active Application Filing
- 2008-10-15 EP EP08849677A patent/EP2219461A1/en not_active Withdrawn
- 2008-10-15 BR BRPI0820087-4A patent/BRPI0820087A2/pt not_active IP Right Cessation
- 2008-10-15 CA CA2704665A patent/CA2704665C/en not_active Expired - Fee Related
- 2008-10-15 AU AU2008321329A patent/AU2008321329A1/en not_active Abandoned
- 2008-11-06 AR ARP080104856A patent/AR069210A1/es unknown
-
2010
- 2010-05-10 ZA ZA2010/03292A patent/ZA201003292B/en unknown
-
2013
- 2013-12-19 US US14/134,670 patent/US20140106031A1/en not_active Abandoned
Also Published As
Publication number | Publication date |
---|---|
BRPI0820087A2 (pt) | 2014-09-30 |
US20140106031A1 (en) | 2014-04-17 |
AU2008321329A1 (en) | 2009-05-22 |
US20080063751A1 (en) | 2008-03-13 |
WO2009064572A1 (en) | 2009-05-22 |
CA2704665A1 (en) | 2009-05-22 |
US8637106B2 (en) | 2014-01-28 |
EP2219461A1 (en) | 2010-08-25 |
ZA201003292B (en) | 2011-03-30 |
CA2704665C (en) | 2015-10-06 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FB | Suspension of granting procedure |