BR102015016669A2 - processo para obtenção de um biscoito recheado sem glúten adequado para celíacos coberto com banho de chocolate a partir de uma bolacha extrudada / expandida à base de arroz - Google Patents

processo para obtenção de um biscoito recheado sem glúten adequado para celíacos coberto com banho de chocolate a partir de uma bolacha extrudada / expandida à base de arroz Download PDF

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Publication number
BR102015016669A2
BR102015016669A2 BR102015016669A BR102015016669A BR102015016669A2 BR 102015016669 A2 BR102015016669 A2 BR 102015016669A2 BR 102015016669 A BR102015016669 A BR 102015016669A BR 102015016669 A BR102015016669 A BR 102015016669A BR 102015016669 A2 BR102015016669 A2 BR 102015016669A2
Authority
BR
Brazil
Prior art keywords
process according
cookie
stuffed
cookies
straps
Prior art date
Application number
BR102015016669A
Other languages
English (en)
Portuguese (pt)
Inventor
Luciano López Jáuregui
Original Assignee
Molinos Río 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 Río De La Plata S A filed Critical Molinos Río De La Plata S A
Publication of BR102015016669A2 publication Critical patent/BR102015016669A2/pt

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
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products
    • 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
    • A21D13/24—Partially or completely coated products coated after 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
    • A21D13/36—Filled wafers
    • 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
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
BR102015016669A 2014-07-11 2015-07-10 processo para obtenção de um biscoito recheado sem glúten adequado para celíacos coberto com banho de chocolate a partir de uma bolacha extrudada / expandida à base de arroz BR102015016669A2 (pt)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ARP140102585A AR096900A1 (es) 2014-07-11 2014-07-11 Método y disposición para obtención de una oblea sin gluten apta para celiacos rellena, cubierta con baño de chocolate a partir de galleta extrusada / expandida a base de arroz

Publications (1)

Publication Number Publication Date
BR102015016669A2 true BR102015016669A2 (pt) 2016-08-30

Family

ID=54013686

Family Applications (1)

Application Number Title Priority Date Filing Date
BR102015016669A BR102015016669A2 (pt) 2014-07-11 2015-07-10 processo para obtenção de um biscoito recheado sem glúten adequado para celíacos coberto com banho de chocolate a partir de uma bolacha extrudada / expandida à base de arroz

Country Status (5)

Country Link
AR (1) AR096900A1 (es)
BR (1) BR102015016669A2 (es)
CL (1) CL2015001966A1 (es)
ES (1) ES2556543B2 (es)
GB (1) GB2530145A (es)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2021091540A1 (en) * 2019-11-05 2021-05-14 Xinova, LLC Starch-based extruded food products and methods for manufacturing starch-based extruded food products

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5928434A (ja) * 1982-08-11 1984-02-15 ハウス食品工業株式会社 スナツク食品の製造法
GB2136666B (en) * 1983-02-11 1986-08-20 Vincent Processes Limited A food product and process for producing same
US4623546A (en) * 1985-04-01 1986-11-18 The Quaker Oats Company Method for manufacturing crisp rice
IT1252846B (it) * 1991-10-14 1995-06-28 Pavan Mapimpianti Spa Processo per la fabbricazione di pellets rigati pregelatinizzati di patata e/o cereali, e pellets rigati pregelatinizzati cosi' ottenuti
US6207207B1 (en) * 1998-05-01 2001-03-27 Mars, Incorporated Coated confectionery having a crispy starch based center and method of preparation
EP1280417A2 (en) * 2000-05-05 2003-02-05 General Mills, Inc. Cooked cereal dough products fortified with calcium and their method of preparation
US20110045146A1 (en) * 2009-08-20 2011-02-24 Moira Deneen Canty Gluten free and/or dairy free cookie dough
US20120121758A1 (en) * 2010-11-12 2012-05-17 Becker Laura Lane Allergen-free compositions
WO2013043659A1 (en) * 2011-09-19 2013-03-28 Lucca Foods, Llc Gluten-free dry mix composition
KR101355848B1 (ko) * 2012-01-26 2014-01-27 로얄 패밀리 푸드 주식회사 떡 쿠키과자 제조방법 및 그 조성물

Also Published As

Publication number Publication date
AR096900A1 (es) 2016-02-03
ES2556543B2 (es) 2016-07-14
GB201511994D0 (en) 2015-08-19
ES2556543A1 (es) 2016-01-18
GB2530145A (en) 2016-03-16
CL2015001966A1 (es) 2015-10-09

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Legal Events

Date Code Title Description
B03A Publication of an application: publication of a patent application or of a certificate of addition of invention
B11A Dismissal acc. art.33 of ipl - examination not requested within 36 months of filing
B11Y Definitive dismissal acc. article 33 of ipl - extension of time limit for request of examination expired