BR0206781A - Composição em pasta, método para a preparação das mesmas, uso de amido desgelatinizado degradado e reticulado, produto alimentìcio, e, método para a fabricação de um produto alimentìcio de friabilidade aumentada - Google Patents
Composição em pasta, método para a preparação das mesmas, uso de amido desgelatinizado degradado e reticulado, produto alimentìcio, e, método para a fabricação de um produto alimentìcio de friabilidade aumentadaInfo
- Publication number
- BR0206781A BR0206781A BR0206781-1A BR0206781A BR0206781A BR 0206781 A BR0206781 A BR 0206781A BR 0206781 A BR0206781 A BR 0206781A BR 0206781 A BR0206781 A BR 0206781A
- Authority
- BR
- Brazil
- Prior art keywords
- foodstuff
- degraded
- paste composition
- linked
- manufacture
- 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
- 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
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
-
- 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
- A21D2/186—Starches; Derivatives thereof
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Dispersion Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Botany (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Grain Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- General Preparation And Processing Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Formation And Processing Of Food Products (AREA)
Abstract
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP01200313A EP1228700A1 (en) | 2001-01-29 | 2001-01-29 | Food coating |
PCT/NL2002/000048 WO2002060277A1 (en) | 2001-01-29 | 2002-01-22 | Food coating |
Publications (1)
Publication Number | Publication Date |
---|---|
BR0206781A true BR0206781A (pt) | 2004-02-10 |
Family
ID=8179816
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BR0206781-1A BR0206781A (pt) | 2001-01-29 | 2002-01-22 | Composição em pasta, método para a preparação das mesmas, uso de amido desgelatinizado degradado e reticulado, produto alimentìcio, e, método para a fabricação de um produto alimentìcio de friabilidade aumentada |
Country Status (9)
Country | Link |
---|---|
US (1) | US20040062837A1 (pt) |
EP (2) | EP1228700A1 (pt) |
JP (1) | JP4503233B2 (pt) |
CN (1) | CN100396203C (pt) |
AU (1) | AU2002228475B2 (pt) |
BR (1) | BR0206781A (pt) |
CA (1) | CA2435746C (pt) |
MX (1) | MXPA03006698A (pt) |
WO (1) | WO2002060277A1 (pt) |
Families Citing this family (17)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2865111B1 (fr) | 2004-01-20 | 2008-08-29 | Roquette Freres | Procede d'enrobage de produits alimentaires |
FR2905563B1 (fr) * | 2006-09-11 | 2008-12-05 | Gervais Danone Sa | Composition alimentaire. |
EP1929887A1 (en) * | 2006-10-19 | 2008-06-11 | Birds Eye IP Co Ltd | Crumb coating |
JP4957379B2 (ja) * | 2007-05-23 | 2012-06-20 | 松谷化学工業株式会社 | 加工澱粉の製造方法、食品及び飼料 |
NL1034115C2 (nl) * | 2007-07-09 | 2009-01-12 | Bimaja Holding B V | Werkwijze voor het vervaardigen van groentefrites. |
JP4838390B1 (ja) * | 2011-02-17 | 2011-12-14 | 日本食品化工株式会社 | 揚げ物用衣材 |
US20130337118A1 (en) * | 2012-06-13 | 2013-12-19 | Corn Products Development, Inc. | Heat moisture treated and thermally inhibited starches and flours that improve the crispness of battered and breaded foods |
JP6193680B2 (ja) * | 2013-08-30 | 2017-09-06 | 日清フーズ株式会社 | ノンフライ調理天ぷら用バッター液及びそれを用いたノンフライ調理用天ぷら食品 |
EP3163998A4 (en) * | 2014-07-03 | 2018-02-28 | Eetbe, Inc. | Textured ingestible products |
CN106659210B (zh) * | 2014-09-18 | 2021-09-28 | 日清食品株式会社 | 油炸食品面衣用混合物 |
JP6526407B2 (ja) * | 2014-12-15 | 2019-06-05 | 昭和産業株式会社 | パン粉付けフライ食品用バッターミックス、バッター、及びパン粉付けフライ食品 |
CN107163152B (zh) * | 2017-04-27 | 2020-01-14 | 广东美味鲜调味食品有限公司 | 一种用于蚝油中的乙酰化二淀粉磷酸酯的制备方法 |
CN110891429A (zh) * | 2017-07-28 | 2020-03-17 | J-制油株式会社 | 面衣材料用氧化淀粉的制造方法 |
PL3607829T3 (pl) * | 2018-08-10 | 2024-08-26 | Soremartec S.A. | Sposób nakładania materiału ziarnistego na zewnętrzną stronę produktu spożywczego |
EP4142516A1 (en) * | 2020-05-01 | 2023-03-08 | Lambweston/Meijer V.O.F. | Fries for air fryer and oven |
JP7411309B2 (ja) * | 2020-08-25 | 2024-01-11 | 株式会社ニップン | アメリカンドッグ用ミックス粉 |
CN113424853A (zh) * | 2021-06-10 | 2021-09-24 | 武汉市思泰利医疗器械发展有限公司 | 一种涂层组合物及其制备方法和应用 |
Family Cites Families (21)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2989521A (en) * | 1959-06-30 | 1961-06-20 | Frederic R Senti | Method of cross-linking and oxidizing starch |
US3751268A (en) * | 1972-01-14 | 1973-08-07 | American Maize Prod Co | Method of coating food products with ungelatinized unmodified high amylose starch prior to deep fat frying |
NL179385C (nl) * | 1978-03-20 | Nat Starch Chem Corp | Werkwijze voor het bereiden van een in koud water zwelbare, orthofosforzure ester van zetmeel, alsmede een voedingsmiddel dat als verdikkingsmiddel het aldus bereide zetmeelfosfaat bevat. | |
US4219646A (en) * | 1979-03-19 | 1980-08-26 | National Starch And Chemical Corp. | Process for preparing cross-linked starches using STMP |
US4229489A (en) * | 1979-05-29 | 1980-10-21 | National Starch And Chemical Corporation | Cold-water dispersible, gelling starch |
US4504509A (en) | 1982-07-28 | 1985-03-12 | National Starch & Chem. Corp. | Liquid batter for coating foodstuffs and method of making same |
US4841040A (en) * | 1987-12-09 | 1989-06-20 | Aqualon Company | Phosphated, oxidized starch and use of same as dispersant in aqueous solutions and coating for lithography |
US5435851A (en) * | 1988-09-12 | 1995-07-25 | National Starch And Chemical Investment Holding Corporation | Continuous coupled jet-cooking/spray-drying process and novel pregelatinized high amylose starches and gums prepared thereby |
US5378491A (en) * | 1990-02-20 | 1995-01-03 | A. E. Staley Manufacturing Co. | Method of preparing a starch hydrolysate, an aqueous starch hydrolysate dispersion, method of preparing a food containing a starch hydrolysate, and a food formulation containing a starch hydrolysate |
JP2989039B2 (ja) * | 1991-07-03 | 1999-12-13 | 松谷化学工業株式会社 | 加工澱粉及びそれを利用したベーカリー食品 |
CN1095741A (zh) * | 1993-05-29 | 1994-11-30 | 龚经强 | 高强度快干型纸制品用淀粉粘合剂及其制备工艺 |
US5476674A (en) * | 1994-04-05 | 1995-12-19 | American Maize Technology, Inc. | Foodstuffs containing sugary-2 starch |
JPH07303457A (ja) * | 1994-05-13 | 1995-11-21 | Kumamoto Seifun Kk | 揚げ物衣用ミックス |
JPH08303457A (ja) * | 1995-05-12 | 1996-11-19 | Thk Kk | 直線案内装置及び平面案内装置 |
US5648110A (en) * | 1995-06-06 | 1997-07-15 | Penwest Foods Co. | French fry formulations and method of making |
US5750168A (en) * | 1995-06-06 | 1998-05-12 | Penwest Foods Co. | Tapioca starch containing french fry formulations and method of making |
JPH0947247A (ja) * | 1995-08-03 | 1997-02-18 | Kao Corp | フライ用バッター及びフライ食品の製造方法 |
US5997918A (en) * | 1996-09-27 | 1999-12-07 | Bunge Foods Corporation | Corn starch based coating compositions |
EP0901756A3 (en) * | 1997-08-15 | 2001-01-24 | Penford Corporation | Method of dry coating potato strips with a starch composition |
FI105334B (fi) * | 1997-09-10 | 2000-07-31 | Raisio Chem Oy | Tärkkelysmodifikaatti |
BR0009031B1 (pt) * | 1999-03-17 | 2015-01-20 | Cooperatie Avebe U A | Processo para prover um gênero alimentício com uma textura fofa ou macia e/ou aparência brilhante após tratamento térmico ou de cisalhamento, composição adequada para uso em um gênero alimentício processado, uso de um amido reticulado, e, gênero alimentício |
-
2001
- 2001-01-29 EP EP01200313A patent/EP1228700A1/en not_active Withdrawn
-
2002
- 2002-01-22 BR BR0206781-1A patent/BR0206781A/pt not_active Application Discontinuation
- 2002-01-22 CA CA2435746A patent/CA2435746C/en not_active Expired - Fee Related
- 2002-01-22 CN CNB028042603A patent/CN100396203C/zh not_active Expired - Fee Related
- 2002-01-22 WO PCT/NL2002/000048 patent/WO2002060277A1/en active Application Filing
- 2002-01-22 EP EP02710555A patent/EP1361802A1/en not_active Withdrawn
- 2002-01-22 JP JP2002560479A patent/JP4503233B2/ja not_active Expired - Fee Related
- 2002-01-22 MX MXPA03006698A patent/MXPA03006698A/es not_active Application Discontinuation
- 2002-01-22 US US10/466,646 patent/US20040062837A1/en not_active Abandoned
- 2002-01-22 AU AU2002228475A patent/AU2002228475B2/en not_active Ceased
Also Published As
Publication number | Publication date |
---|---|
WO2002060277A8 (en) | 2003-11-13 |
JP4503233B2 (ja) | 2010-07-14 |
EP1228700A1 (en) | 2002-08-07 |
MXPA03006698A (es) | 2003-10-24 |
US20040062837A1 (en) | 2004-04-01 |
JP2004517637A (ja) | 2004-06-17 |
CA2435746A1 (en) | 2002-08-08 |
AU2002228475B2 (en) | 2006-08-10 |
CA2435746C (en) | 2010-11-30 |
CN1489439A (zh) | 2004-04-14 |
EP1361802A1 (en) | 2003-11-19 |
CN100396203C (zh) | 2008-06-25 |
WO2002060277A1 (en) | 2002-08-08 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
B25D | Requested change of name of applicant approved |
Owner name: COOEPERATIE AVEBE U.A. (NL) Free format text: ALTERADO DE: COOEPERATIEVE VERKOOP-EN PRODUCTIEVERENIGING VAN AARDAPPELMEEL EN DERIVATEN "AVEBE" B.A. |
|
B25G | Requested change of headquarter approved |
Owner name: COOEPERATIE AVEBE U.A. (NL) Free format text: SEDE ALTERADA CONFORME SOLICITADO NA PETICAO NO 020060137630/RJ DE 04/09/2006. |
|
B06F | Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette] | ||
B07A | Application suspended after technical examination (opinion) [chapter 7.1 patent gazette] | ||
B09B | Patent application refused [chapter 9.2 patent gazette] | ||
B09B | Patent application refused [chapter 9.2 patent gazette] |
Free format text: MANTIDO O INDEFERIMENTO UMA VEZ QUE NAO FOI APRESENTADO RECURSO DENTRO DO PRAZO LEGAL. |
|
B15K | Others concerning applications: alteration of classification |
Free format text: PROCEDIMENTO AUTOMATICO DE RECLASSIFICACAO. AS CLASSIFICACOES IPC ANTERIORES ERAM: A23L 1/0522; A23L 1/09; C08B 30/12; C08B 30/14; C08B 31/00; A23P 1/08; A21D 10/04; A21D 13/06; A21D 2/18; A21D 2/26; A21D 13/08. Ipc: A21D 2/36 (2006.01), A21D 2/18 (2006.01), A21D 2/2 Ipc: A21D 2/36 (2006.01), A21D 2/18 (2006.01), A21D 2/2 |