AR093961A1 - Metodo y disposicion para obtencion de una galleta extrusada/expandida a base de cereales con cobertura de grasa y masa de sabor salado - Google Patents

Metodo y disposicion para obtencion de una galleta extrusada/expandida a base de cereales con cobertura de grasa y masa de sabor salado

Info

Publication number
AR093961A1
AR093961A1 ARP130104676A ARP130104676A AR093961A1 AR 093961 A1 AR093961 A1 AR 093961A1 AR P130104676 A ARP130104676 A AR P130104676A AR P130104676 A ARP130104676 A AR P130104676A AR 093961 A1 AR093961 A1 AR 093961A1
Authority
AR
Argentina
Prior art keywords
cookies
extruded
obtaining
expanded
cookie
Prior art date
Application number
ARP130104676A
Other languages
English (en)
Original Assignee
Molinos Rio De La Plata S A
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 Molinos Rio De La Plata S A filed Critical Molinos Rio De La Plata S A
Priority to ARP130104676A priority Critical patent/AR093961A1/es
Priority to BR102014008582A priority patent/BR102014008582A2/pt
Priority to UY0001035839A priority patent/UY35839A/es
Priority to PE2014002422A priority patent/PE20150977A1/es
Priority to PCT/EP2014/077367 priority patent/WO2015086740A1/en
Publication of AR093961A1 publication Critical patent/AR093961A1/es

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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
    • 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
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated 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
    • A21D13/40—Products characterised by the type, form or use
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/191—After-treatment of puffed cereals, e.g. coating or salting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
    • A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding
    • A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
    • A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Grain Derivatives (AREA)
  • Confectionery (AREA)

Abstract

Método para obtención de una galleta extrusada/expandida a base de cereales con cobertura de grasa y masa de sabor salado, comprende los pasos de: mezclar en un mezclador las materias primas utilizadas en la galleta base constituidas principalmente por un ingrediente con alta proporción de almidón como almidón de maíz, papa, mandioca, sorgo o harina de arroz o trigo, con el agregado de ingredientes que aportan al aspecto final de la galleta base, fuentes de proteína como leche en polvo, suero de queso en polvo o azucares simples como sacarosa o glucosa, sal, y colorantes, así como otros ingredientes para modificar la expansión tales como carbonato de calcio, polvo de hornear (bicarbonato de sodio y algún agente ácido como fosfato monoácido de calcio) o alguna fibra alimentaría; las galletas que constituyen el sustrato sobre el cual se realiza la presente, se elaboran en un extrusor utilizando un cabezal con insertos que permite obtener cintas de material expandido; el espesor de las cintas de material expandido se ajusta en un laminador y son cortadas para formar galletas; distribuidor vibratorio coloca las galletas en un solo plano sin que las mismas se encimen y entregadas a una cinta transportadora, donde las galletas son recubiertas con un rociado de grasa que impermeabiliza las galletas y permite posteriormente la aplicación de una masa fluida de alta humedad (batter) siendo luego horneadas y enfriadas en una cinta previo a su envasado.
ARP130104676A 2013-12-12 2013-12-12 Metodo y disposicion para obtencion de una galleta extrusada/expandida a base de cereales con cobertura de grasa y masa de sabor salado AR093961A1 (es)

Priority Applications (5)

Application Number Priority Date Filing Date Title
ARP130104676A AR093961A1 (es) 2013-12-12 2013-12-12 Metodo y disposicion para obtencion de una galleta extrusada/expandida a base de cereales con cobertura de grasa y masa de sabor salado
BR102014008582A BR102014008582A2 (pt) 2013-12-12 2014-04-09 método e disposição para a obtenção de um biscoito extrusado/expandido à base de cereais com cobertura de gordura e massa de sabor salgado
UY0001035839A UY35839A (es) 2013-12-12 2014-11-17 Método y disposición para obtención de una galleta extrusada/expandida a base de cereales con cobertura de grasa y masa de sabor salado
PE2014002422A PE20150977A1 (es) 2013-12-12 2014-12-11 Metodo y disposicion para obtencion de una galleta extrausada/expandida a base de cereales con cobertura de grasa y masa de sabor salado
PCT/EP2014/077367 WO2015086740A1 (en) 2013-12-12 2014-12-11 Method and arrangement for obtaining an extruded/expanded cereal-based biscuit coated with fat and a savory dough

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ARP130104676A AR093961A1 (es) 2013-12-12 2013-12-12 Metodo y disposicion para obtencion de una galleta extrusada/expandida a base de cereales con cobertura de grasa y masa de sabor salado

Publications (1)

Publication Number Publication Date
AR093961A1 true AR093961A1 (es) 2015-07-01

Family

ID=52273090

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP130104676A AR093961A1 (es) 2013-12-12 2013-12-12 Metodo y disposicion para obtencion de una galleta extrusada/expandida a base de cereales con cobertura de grasa y masa de sabor salado

Country Status (5)

Country Link
AR (1) AR093961A1 (es)
BR (1) BR102014008582A2 (es)
PE (1) PE20150977A1 (es)
UY (1) UY35839A (es)
WO (1) WO2015086740A1 (es)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112401287A (zh) * 2020-11-24 2021-02-26 湖南省农友农业装备股份有限公司 一种木薯加工设备

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3615647A (en) * 1968-03-27 1971-10-26 Perk Foods Co Expanded fat-coated animal food having a coherent coating
US4910031A (en) * 1988-12-19 1990-03-20 Frito-Lay, Inc. Topped savory snack foods
GB2280348B (en) * 1993-07-05 1997-03-26 Hilborough Mill Foods Ltd Processing low value animal products
DK200101157A (da) * 2000-11-23 2002-05-24 Knudsen Ole Fremgangsmåde til fremstilling af snack- og morgenmadsprodukt samt et produkt fremstillet ved denne metode
WO2004010793A1 (en) * 2002-07-31 2004-02-05 Quest International B.V. Coated food product
WO2005041685A2 (en) * 2003-10-29 2005-05-12 Leprino Foods Company Coated food products and methods of producing coated food products with reduced permeability to fat and oil

Also Published As

Publication number Publication date
UY35839A (es) 2015-06-30
WO2015086740A1 (en) 2015-06-18
BR102014008582A2 (pt) 2015-10-27
PE20150977A1 (es) 2015-07-03

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