BR0210964A - Tipo de produto alimentìcio cozido, método de preparar um alimento cozido de conveniência/refeição leve, produto, e, método de preparar um produto alimentìcio - Google Patents
Tipo de produto alimentìcio cozido, método de preparar um alimento cozido de conveniência/refeição leve, produto, e, método de preparar um produto alimentìcioInfo
- Publication number
- BR0210964A BR0210964A BR0210964-6A BR0210964A BR0210964A BR 0210964 A BR0210964 A BR 0210964A BR 0210964 A BR0210964 A BR 0210964A BR 0210964 A BR0210964 A BR 0210964A
- Authority
- BR
- Brazil
- Prior art keywords
- food
- product
- cooked
- preparing
- compositions
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title abstract 8
- 238000000034 method Methods 0.000 title abstract 5
- 235000013410 fast food Nutrition 0.000 title abstract 2
- 235000012054 meals Nutrition 0.000 title abstract 2
- 239000000203 mixture Substances 0.000 abstract 4
- 238000000576 coating method Methods 0.000 abstract 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000004040 coloring Methods 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 239000011159 matrix material Substances 0.000 abstract 1
- 230000000087 stabilizing effect Effects 0.000 abstract 1
- 238000003860 storage Methods 0.000 abstract 1
- 238000004347 surface barrier Methods 0.000 abstract 1
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
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
-
- 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
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original 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
- 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
- A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
-
- 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
"TIPO DE PRODUTO ALIMENTìCIO COZIDO, MéTODO DE PREPARAR UM ALIMENTO COZIDO DE CONVENIêNCIA/REFEIçãO LEVE, PRODUTO, E, MéTODO DE PREPARAR UM PRODUTO ALIMENTìCIO". Composições do tipo revestimento e métodos de usar as composições para fabricar novas formas de itens de refeição leve e/ou alimento de conveniência fritos ou assados do tipo fatia fina e outros, incluindo mercadorias doces, que são externamente revestidas e/ou diretamente incorporadas com as composições na sua matriz de massa. As composições significantemente aumentam a friabilidade e a resistência à tração do item alimentício depois que ele é cozido com elas no lugar, e assim mudam tanto as qualidades organolépticas quanto as de armazenagem dos alimentos como para fornecer uma nova forma do produto básico. Tendo em vista mercadorias doces, o revestimento fornece uma barreira de superfície estabilizadora para coberturas de açúcar que as impede de se tornarem pegajosas, úmidas ou úmidas, enquanto adiciona friabilidade à superfície e simultaneamente reduz a perda de umidade da massa assada, retardando enormemente o envelhecimento. Os revestimentos também fornecem um novo e melhor modo de aplicar temperos e corantes aos produtos alimentícios.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US30500501P | 2001-07-12 | 2001-07-12 | |
US33464601P | 2001-11-30 | 2001-11-30 | |
PCT/US2002/018911 WO2003005828A1 (en) | 2001-07-12 | 2002-06-13 | Snack/convenience foods and the like having external and/or internal coating compositions |
Publications (1)
Publication Number | Publication Date |
---|---|
BR0210964A true BR0210964A (pt) | 2004-10-13 |
Family
ID=26974351
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BR0210964-6A BR0210964A (pt) | 2001-07-12 | 2002-06-13 | Tipo de produto alimentìcio cozido, método de preparar um alimento cozido de conveniência/refeição leve, produto, e, método de preparar um produto alimentìcio |
Country Status (8)
Country | Link |
---|---|
US (4) | US7294355B2 (pt) |
EP (1) | EP1411773A4 (pt) |
CN (1) | CN1527668A (pt) |
AU (1) | AU2002310428B2 (pt) |
BR (1) | BR0210964A (pt) |
CA (1) | CA2451666C (pt) |
MX (1) | MXPA04000195A (pt) |
WO (1) | WO2003005828A1 (pt) |
Families Citing this family (50)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
NL1014795C2 (nl) * | 2000-03-30 | 2001-10-02 | Aviko Bv | Werkwijze voor het van een deklaag voorzien van voorgebakken frituurproducten. |
US8048459B2 (en) | 2002-10-09 | 2011-11-01 | Advanced Food Technologies, Inc. | External coating composition for toaster pastries and other pastry products |
US20050079248A1 (en) * | 2000-09-21 | 2005-04-14 | Advanced Food Technologies, Inc. | Coated cereal pieces |
WO2002023997A1 (en) | 2000-09-21 | 2002-03-28 | Advanced Food Technologies | Reticulation-free water-dispersible coating composition for food substrates |
US7964231B2 (en) | 2001-07-12 | 2011-06-21 | Advanced Food Technologies, Inc. | Coated potato substrates having reduced fat content |
US7294355B2 (en) | 2001-07-12 | 2007-11-13 | Advance Food Technologies, Inc. | Snack/convenience foods and the like having external and/or internal coating compositions |
US6953597B2 (en) * | 2002-07-31 | 2005-10-11 | Irving Pulp And Paper, Ltd. | Batter coating for potato pieces |
US20040121051A1 (en) * | 2002-12-19 | 2004-06-24 | Melissa Fenn | Moisture barrier for foods |
US20040224064A1 (en) * | 2003-05-06 | 2004-11-11 | Shepherd Richard A. | Apple french fries |
US20050048172A1 (en) * | 2003-09-02 | 2005-03-03 | Vattem Dhiraj A. | Compositions of legume proteins and methods of use thereof for reducing acrylamide in cooked foods |
US7074446B2 (en) * | 2003-10-30 | 2006-07-11 | Frito-Lay North America, Inc. | Method for making a dual-textured food substrate having large seasoning bits |
MXPA06011337A (es) * | 2004-04-02 | 2007-01-16 | Csm Nederland Bv | Un metodo para preparar productos de pasta. |
US7442396B2 (en) * | 2004-07-30 | 2008-10-28 | General Mills Marketing, Inc. | Dough compositions having a moisture barrier, and related methods |
US7998512B1 (en) * | 2005-01-14 | 2011-08-16 | Advanced Food Technologies, Inc. | Dough-enrobed foodstuff |
US20080299259A1 (en) * | 2005-01-21 | 2008-12-04 | Mosaico Sprl | Food Product Provided with Individually Apparent Added Ingredients |
US20080193608A1 (en) * | 2007-02-13 | 2008-08-14 | Griffith Laboratories International, Inc. | Coating for adhering finely divided ingredients to bean, pea and nut substrates |
US20090285951A1 (en) * | 2007-08-02 | 2009-11-19 | Anthony Karo | Method for the preparation and distribution of breaded seafood products and breading composition |
US8080273B2 (en) * | 2007-10-17 | 2011-12-20 | Frito-Lay North America, Inc. | Rice snack chip with high rate of visual inclusions made on tortilla sheeting equipment |
JP5273859B2 (ja) * | 2009-02-05 | 2013-08-28 | 松谷化学工業株式会社 | ベーカリー食品用被覆剤及びそれを使用したベーカリー食品 |
WO2010093983A1 (en) * | 2009-02-12 | 2010-08-19 | Warnock Food Products, Inc. | Snack food chip containing cooked grain and method of making same |
NL1036917C2 (nl) * | 2009-04-29 | 2010-11-01 | Gijs Weenink | Werkwijze voor het vervaardigen van een snack produkt bestaande uit een noot of dergelijke, voorzien van een coating. |
US8697159B2 (en) * | 2010-01-25 | 2014-04-15 | General Mills, Inc. | Coated food product and method of preparation |
JP5773798B2 (ja) * | 2011-08-12 | 2015-09-02 | 千葉製粉株式会社 | 油脂を含む多層揚げ菓子及びその製造方法、並びに、油脂を含む多層揚げ菓子用の被覆剤 |
WO2013052659A2 (en) * | 2011-10-06 | 2013-04-11 | Deming Robert F | Candied tortilla chips and candy nachos and candy corn chips |
US9883687B2 (en) * | 2012-11-19 | 2018-02-06 | Douglas M. Gaus | Dehydrated vegetable food product and methods of making the same |
WO2014160064A1 (en) * | 2013-03-14 | 2014-10-02 | Ocean Spray Cranberries, Inc. | Flow agent methods and products |
ES2768451T3 (es) * | 2013-03-15 | 2020-06-22 | Pepsico Inc | Adaptación de propiedades de humectación y lubricación de la grasa comestible con emulsionantes o lecitinas de HLB bajo |
US20150132455A1 (en) * | 2013-11-12 | 2015-05-14 | Paisal Angkhasekvilai | Processing in making ready to eat confectionery snack shapes for decoration |
CN104068359B (zh) * | 2014-06-19 | 2016-02-24 | 山东同兴食品有限公司 | 甘薯调理食品的制备方法 |
EA035424B1 (ru) * | 2015-03-23 | 2020-06-11 | Фраизфоролл Б.В. | Покрытие для картофельного продукта для его окончательного обжаривания, картофельный продукт с таким покрытием и способ получения такого продукта |
ES2784914T3 (es) | 2015-05-20 | 2020-10-02 | Apeel Tech Inc | Composiciones de extractos de plantas y métodos de preparación de las mismas |
US11470854B2 (en) * | 2015-06-04 | 2022-10-18 | General Mills, Inc. | Process of providing a cooked caramel slurry for coating |
GB201511263D0 (en) * | 2015-06-26 | 2015-08-12 | United Biscuits Ltd | Food product and method for its manufacture |
CN105146414A (zh) * | 2015-08-10 | 2015-12-16 | 孙明 | 一种土豆或土豆粉制品及其制备方法 |
EP3349589B1 (en) | 2015-09-16 | 2022-12-14 | Apeel Technology, Inc. | Method for forming a protective coating by applying fatty acid glyceride compounds to a surface |
EP3649860B1 (en) | 2015-12-10 | 2023-02-01 | Apeel Technology, Inc. | Plant extract compositions for forming protective coatings |
EP3407713A1 (en) | 2016-01-26 | 2018-12-05 | Apeel Technology, Inc. | Method for preparing and preserving sanitized products |
FR3049432B1 (fr) * | 2016-03-31 | 2019-08-09 | Lesaffre Et Compagnie | Procede de personnalisation du gout de pains ou de viennoiseries |
FR3050616B1 (fr) * | 2016-04-28 | 2020-05-08 | Roquette Freres | Procede de fabrication de beignets non frits |
CN106387769A (zh) * | 2016-08-26 | 2017-02-15 | 樊艳姣 | 制备薯片的方法 |
CN106262258A (zh) * | 2016-08-26 | 2017-01-04 | 樊艳姣 | 制备健康马铃薯片的方法 |
CN110087475B (zh) | 2016-11-17 | 2023-04-11 | 阿比尔技术公司 | 由植物提取物形成的组合物及其制备方法 |
US10582720B2 (en) * | 2017-03-17 | 2020-03-10 | Corn Products Development, Inc. | Baked snack coating using waxy corn starch |
WO2019151034A1 (ja) * | 2018-01-31 | 2019-08-08 | 株式会社J-オイルミルズ | 食品の製造方法 |
EP3569071A3 (en) | 2018-04-25 | 2020-01-29 | Eti Gida Sanayi Ve Ticaret Anonim Sirketi | Bakery product with low water activity having enhanced flavor and eating features |
US20200022377A1 (en) * | 2018-07-20 | 2020-01-23 | Frito-Lay North America, Inc. | Methods of coating snack food products |
WO2020028376A1 (en) * | 2018-07-30 | 2020-02-06 | Outstanding Foods, Inc. | Fried snack chips and methods of forming them |
CN110235918A (zh) * | 2019-06-06 | 2019-09-17 | 福建省卡尔顿食品有限公司 | 一种蛋糕及其加工工艺 |
MX2022010392A (es) | 2020-03-04 | 2022-09-05 | Apeel Tech Inc | Productos agricolas recubiertos y metodos correspondientes. |
EP4237400A1 (en) | 2020-10-30 | 2023-09-06 | Apeel Technology, Inc. | Compositions and methods of preparation thereof |
Family Cites Families (78)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3424591A (en) | 1965-06-09 | 1969-01-28 | Dow Chemical Co | Hydrocolloid surface treatment to yield french fried potato products |
US3597227A (en) | 1968-04-03 | 1971-08-03 | Nat Starch Chem Corp | Novel amylose coatings for deep fried potato products |
US3630755A (en) * | 1970-07-01 | 1971-12-28 | Dca Food Ind | Dough proofing method |
US3723132A (en) * | 1971-04-02 | 1973-03-27 | Gen Foods Corp | Shelf-stable pastry product |
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 |
US4053650A (en) * | 1973-11-13 | 1977-10-11 | Meji Seika Kaisha Ltd. | Baked confections and process for the preparation thereof |
US4109024A (en) * | 1974-01-11 | 1978-08-22 | A. E. Staley Manufacturing Company | Potato product |
US4066796A (en) * | 1976-04-16 | 1978-01-03 | Food Research, Inc. | Coating pizza products |
US4293572A (en) * | 1978-02-28 | 1981-10-06 | International Telephone And Telegraph Corporation | Process for applying a moisture barrier coating to baked and fried food products |
US4551340A (en) | 1980-12-02 | 1985-11-05 | General Foods Corporation | Process for preparing frozen par-fried potatoes |
US4504509A (en) | 1982-07-28 | 1985-03-12 | National Starch & Chem. Corp. | Liquid batter for coating foodstuffs and method of making same |
US4504502A (en) * | 1983-04-06 | 1985-03-12 | Earle Roland D | Coated food product and method of making same |
US4529607A (en) | 1983-09-14 | 1985-07-16 | National Starch And Chemical Corporation | Process for coating foodstuff with batter containing high amylose flour for microwave cooking |
US4520034A (en) | 1983-11-15 | 1985-05-28 | Nakamuraya Co., Ltd. | Pasty mass of a processed tuber and an edible outer cover and method for making the same |
US4510166A (en) * | 1984-01-19 | 1985-04-09 | National Starch And Chemical Corporation | Converted starches for use as a fat- or oil-replacement in foodstuffs |
US4603054A (en) * | 1985-03-21 | 1986-07-29 | Colorado State Univ. Research Foundation | Process for preparing algin/calcium gel structured meat products |
US4710228A (en) | 1985-10-16 | 1987-12-01 | General Mills, Inc. | Edible coating composition and method of preparation |
US5204137A (en) | 1986-01-31 | 1993-04-20 | Slimak Karen M | Processes for products from sweet potato |
US4913919A (en) * | 1986-11-18 | 1990-04-03 | Frito-Lay, Inc. | Coating composition for comestible products |
US4790997A (en) | 1987-07-02 | 1988-12-13 | American Maize-Products Company | Food stuffs containing starch of an amylose extender dull genotype |
US4792458A (en) | 1987-07-02 | 1988-12-20 | American Maize-Products Company | Food stuffs containing starch of a dull sugary-2 genotype |
US4828847A (en) | 1987-09-16 | 1989-05-09 | Kerry Foods, Inc. | Hydrolyzed casein preparation |
US5004616A (en) | 1988-05-12 | 1991-04-02 | Horizons International Foods, Inc. | Process for preparing microwave-reheatable french fried potatoes and product thereof |
US5204134A (en) | 1989-01-13 | 1993-04-20 | Immuno Path Profile, Inc. | Hypoallergenic milk products from natural and/or synthetic components and process of making |
US5120562A (en) | 1989-08-11 | 1992-06-09 | American Maize-Products Company | Aedu batter starch for deep fat fried food |
US5035912A (en) | 1990-06-19 | 1991-07-30 | American Maize-Products Company | Starch jelly candy |
US5130151A (en) * | 1990-12-26 | 1992-07-14 | Megafoods, Inc. | Natural and synthetic edible moisture barrier |
US5059435A (en) | 1991-02-21 | 1991-10-22 | Lamb-Weston, Inc. | Process for making a starch coated potato product |
US5141759A (en) | 1991-02-21 | 1992-08-25 | Lamb-Weston, Inc. | Coated potato product |
US5648114A (en) * | 1991-12-13 | 1997-07-15 | Symetrix Corporation | Chemical vapor deposition process for fabricating layered superlattice materials |
US5254353A (en) * | 1992-05-28 | 1993-10-19 | The Pillsbury Company | Sealant for baked products |
US5372829A (en) | 1993-01-15 | 1994-12-13 | Merck & Co., Inc. | Process for preparing low-fat fried food |
US5260076A (en) | 1993-01-29 | 1993-11-09 | American Maize-Products Company | Pizza crust |
GB9305491D0 (en) | 1993-03-17 | 1993-05-05 | Griffith Lab Worldwide Inc | Food product glaze |
US5393552A (en) | 1993-07-12 | 1995-02-28 | Nestec S.A. | Process for producing french fries having an extended holding quality |
US5302410A (en) | 1993-07-12 | 1994-04-12 | Nestec S.A. | Process for producing frozen par-fried potato strips |
CA2101474A1 (en) * | 1993-07-28 | 1995-01-29 | Laurel Mcewen | Breaded food |
US5439697A (en) * | 1993-09-09 | 1995-08-08 | The Pillsbury Company | Low-fat spreadable compositions |
CA2117991C (en) * | 1993-10-28 | 2004-02-17 | Joachim N.C. Baur | Battered and battered/breaded foods with enhanced crispness |
WO1995015696A1 (en) * | 1993-12-10 | 1995-06-15 | Ore-Ida Foods, Inc. | Golden brown potatoes and process of making |
US5431944A (en) | 1994-01-28 | 1995-07-11 | Bunge Foods Corporation | Batter mix for frozen food products and method of making |
WO1996000011A1 (en) * | 1994-06-24 | 1996-01-04 | Griffith Laboratories Worldwide, Inc. | Texture-enhanced snack food |
US5626893A (en) * | 1994-10-18 | 1997-05-06 | Reddy; Malireddy S. | Method of treating a divided cheese product for anticaking |
GB9509015D0 (en) * | 1995-05-03 | 1995-06-21 | Dalgety Plc | Textured proteins |
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 |
AU3207397A (en) | 1996-05-16 | 1997-12-05 | Hydroblend Ltd | Process and batter for coating vegetable pieces |
US5622741A (en) * | 1996-06-03 | 1997-04-22 | Miles J. Willard | Process for preparing a potato product having an extended hold time |
US5997918A (en) * | 1996-09-27 | 1999-12-07 | Bunge Foods Corporation | Corn starch based coating compositions |
US5753286A (en) * | 1996-10-31 | 1998-05-19 | Kerry Ingredients, Inc. | Coated food and method of coating |
US5897898A (en) * | 1997-01-31 | 1999-04-27 | Penwest Foods Co. | Process for preparing starch hydrolyzate coated potato products |
US5849351A (en) * | 1997-05-14 | 1998-12-15 | Kerry Ingredients, Inc. | Water dispersible coating composition for fat-fried foods |
US5976607A (en) * | 1997-05-14 | 1999-11-02 | Kerry Inc. | Water dispersible coating composition for fat-fried foods |
US5885639A (en) * | 1997-06-06 | 1999-03-23 | Nestec, S.A. | Process for preparing parfried potato strips having an extended hold time upon finish frying |
US6022569A (en) * | 1997-08-15 | 2000-02-08 | Penford Corporation | Process for preparing a starch coated potato product and product thereof |
US5928693A (en) * | 1997-11-14 | 1999-07-27 | Cerestar Holding B.V. | Clear coat composition for potato products and method of making |
US6086928A (en) * | 1998-02-05 | 2000-07-11 | Newly Weds Foods, Inc. | Whitened food products and process for producing the same |
US5988048A (en) | 1998-02-17 | 1999-11-23 | Kerry Inc. | Apparatus for shaping deep-fried food product |
US6113957A (en) * | 1998-03-25 | 2000-09-05 | Mccain Foods Usa | Process of coloring french fry potatoes |
US6265005B1 (en) * | 1998-04-24 | 2001-07-24 | Newly Weds Foods, Inc. | Coating composition for foods and method of improving texture of cooked foods |
US6080434A (en) * | 1998-07-01 | 2000-06-27 | Penford Corporation | French fry potato products with improved functionality and process for preparing |
US6217921B1 (en) * | 1998-07-24 | 2001-04-17 | The Procter & Gamble Company | Coated low-fat and fat-free snack food products and method to prepare the same |
US6132785A (en) * | 1998-10-29 | 2000-10-17 | J. R. Simplot Company | Process for preparing batter coated french fried potato strips |
AU1732100A (en) | 1998-11-17 | 2000-06-05 | J.R. Simplot Company | Clear coat batter for french fried potato strips |
US6197363B1 (en) * | 1998-12-18 | 2001-03-06 | The United States Of America As Represented By The Secretary Of Agriculture | Methods for producing cooked sweetpotato products and compositions thereof |
US6548093B1 (en) | 1999-04-29 | 2003-04-15 | J. R. Simplot Company | Process for preparing storage stable low moisture parfried potato strips |
DE19921681A1 (de) | 1999-05-12 | 2000-11-16 | Aventis Cropscience Gmbh | Panierte Lebensmittel |
US20020001643A1 (en) | 2000-02-07 | 2002-01-03 | Stevens Cheree L. B. | Water-dispersible coating composition for fried foods and the like |
NL1014795C2 (nl) * | 2000-03-30 | 2001-10-02 | Aviko Bv | Werkwijze voor het van een deklaag voorzien van voorgebakken frituurproducten. |
US20050079248A1 (en) * | 2000-09-21 | 2005-04-14 | Advanced Food Technologies, Inc. | Coated cereal pieces |
WO2002023997A1 (en) * | 2000-09-21 | 2002-03-28 | Advanced Food Technologies | Reticulation-free water-dispersible coating composition for food substrates |
US8048459B2 (en) * | 2002-10-09 | 2011-11-01 | Advanced Food Technologies, Inc. | External coating composition for toaster pastries and other pastry products |
US20020119219A1 (en) | 2000-12-22 | 2002-08-29 | Doyle Brian K. | Coated food products made from shaped dough substrates and method of preparing same |
US7964231B2 (en) | 2001-07-12 | 2011-06-21 | Advanced Food Technologies, Inc. | Coated potato substrates having reduced fat content |
US7294355B2 (en) | 2001-07-12 | 2007-11-13 | Advance Food Technologies, Inc. | Snack/convenience foods and the like having external and/or internal coating compositions |
US6733809B2 (en) * | 2001-08-21 | 2004-05-11 | United States Bakery, Inc. | Method for applying dry toppings to baked goods |
US6896915B2 (en) * | 2001-11-13 | 2005-05-24 | National Starch And Chemical Investment Holding Corporation | Use of converted low-viscosity, high solids starch in foods |
DE10219919A1 (de) * | 2002-05-03 | 2003-11-20 | Siemens Ag | Verfahren zur Verbesserung der Qualität eines Bildes |
-
2002
- 2002-06-13 US US10/170,964 patent/US7294355B2/en not_active Expired - Fee Related
- 2002-06-13 MX MXPA04000195A patent/MXPA04000195A/es active IP Right Grant
- 2002-06-13 EP EP02737505A patent/EP1411773A4/en not_active Withdrawn
- 2002-06-13 BR BR0210964-6A patent/BR0210964A/pt not_active Application Discontinuation
- 2002-06-13 AU AU2002310428A patent/AU2002310428B2/en not_active Ceased
- 2002-06-13 WO PCT/US2002/018911 patent/WO2003005828A1/en not_active Application Discontinuation
- 2002-06-13 CA CA2451666A patent/CA2451666C/en not_active Expired - Fee Related
- 2002-06-13 CN CNA028140206A patent/CN1527668A/zh active Pending
-
2007
- 2007-10-31 US US11/933,091 patent/US7906164B2/en not_active Expired - Fee Related
-
2011
- 2011-02-07 US US13/022,316 patent/US8486471B2/en not_active Expired - Fee Related
-
2013
- 2013-07-15 US US13/941,600 patent/US20130302487A1/en not_active Abandoned
Also Published As
Publication number | Publication date |
---|---|
CN1527668A (zh) | 2004-09-08 |
WO2003005828A1 (en) | 2003-01-23 |
MXPA04000195A (es) | 2004-10-27 |
US20110129571A1 (en) | 2011-06-02 |
EP1411773A4 (en) | 2005-12-14 |
US7906164B2 (en) | 2011-03-15 |
US20130302487A1 (en) | 2013-11-14 |
US7294355B2 (en) | 2007-11-13 |
CA2451666C (en) | 2013-11-05 |
US8486471B2 (en) | 2013-07-16 |
US20030044488A1 (en) | 2003-03-06 |
CA2451666A1 (en) | 2003-01-23 |
EP1411773A1 (en) | 2004-04-28 |
US20080050474A1 (en) | 2008-02-28 |
AU2002310428B2 (en) | 2008-04-24 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
BR0210964A (pt) | Tipo de produto alimentìcio cozido, método de preparar um alimento cozido de conveniência/refeição leve, produto, e, método de preparar um produto alimentìcio | |
Pęksa et al. | Sensory attributes and physicochemical features of corn snacks as affected by different flour types and extrusion conditions | |
NL8204344A (nl) | Bruinbaar deeg voor microgolfbereiding. | |
BR0208056A (pt) | Processo para fabricar uma dispersão de fruta e/ou vegetal com poucas calorias | |
ATE495672T1 (de) | In der mikrowelle erhitzbare sowie in der backröhre garbare umhüllte nahrungsmittelprodukte | |
BR9809940A (pt) | Tiras de batata parcialmente fritas e congeladas, as quais compreendem primeiro revestimento de hidrocolóide e segundo revestimento de amido, e processo para produção do produto | |
JP6324748B2 (ja) | 焼菓子及びその製造方法 | |
US20170055559A1 (en) | Triple-extruded snack product | |
BR0010500A (pt) | Amido geneticamente modificado em mistura de empastelamento | |
US20180325125A1 (en) | Filling-wrapped noodle strip food and method for manufacturing same | |
Chen et al. | Using HPMC to improve crust crispness in microwave-reheated battered mackerel nuggets: Water barrier effect of HPMC | |
EP1528862A1 (en) | Method of making a shelf stable edible snack having an outer dough layer | |
KR960703519A (ko) | 충전된 라미네이트 가루반죽계 | |
WO2006115711A3 (en) | Reduced sugar elastic thin sheeted food dough | |
ATE228777T1 (de) | Nahrungsmittel mit zucker- und gelatineüberzug | |
BR0206781A (pt) | 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 | |
US5731019A (en) | Coated food product containing a non-starch containing coating composition | |
JP6893847B2 (ja) | 冷凍調理済み生麺類の製造方法 | |
KR20210121694A (ko) | 핫도그 및 그 제조방법 | |
AU728454B2 (en) | Browning composition | |
US20110076380A1 (en) | Method of making a baked snack base product and the snack base product produced thereby | |
US20080299259A1 (en) | Food Product Provided with Individually Apparent Added Ingredients | |
BR0209381A (pt) | Processo de preparo de produtos alimentìcios revestidos de um material à base de proteìna e de hidrocolóide | |
BR9901984A (pt) | Produto pastoso, parcialmente pré-cozido de rápido cozimento, e, processo para preparação do mesmo. | |
CA2494279A1 (en) | Coated food product |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
B06F | Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette] | ||
B15K | Others concerning applications: alteration of classification |
Free format text: ALTERACAO INT.CI. A21D 13/00 Ipc: A23L 1/00 (2006.01), A23L 1/164 (2006.01), A23L 1/ |
|
B07A | Application suspended after technical examination (opinion) [chapter 7.1 patent gazette] | ||
B09B | Patent application refused [chapter 9.2 patent gazette] |
Free format text: INDEFIRO O PEDIDO DE ACORDO COM O(S) ARTIGO(S) DA LPI |
|
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 |
Ipc: A21D 13/00 (2017.01) |