BR112016023385A8 - produto alimentício, e seu método de fabricação - Google Patents

produto alimentício, e seu método de fabricação

Info

Publication number
BR112016023385A8
BR112016023385A8 BR112016023385A BR112016023385A BR112016023385A8 BR 112016023385 A8 BR112016023385 A8 BR 112016023385A8 BR 112016023385 A BR112016023385 A BR 112016023385A BR 112016023385 A BR112016023385 A BR 112016023385A BR 112016023385 A8 BR112016023385 A8 BR 112016023385A8
Authority
BR
Brazil
Prior art keywords
food product
moisture content
less
manufacture
final moisture
Prior art date
Application number
BR112016023385A
Other languages
English (en)
Other versions
BR112016023385B1 (pt
Inventor
Kirby RIDDELL Melissa
H Avashia Sanjiv
Original Assignee
Tate & Lyle Ingredients Americas Llc
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 Tate & Lyle Ingredients Americas Llc filed Critical Tate & Lyle Ingredients Americas Llc
Publication of BR112016023385A8 publication Critical patent/BR112016023385A8/pt
Publication of BR112016023385B1 publication Critical patent/BR112016023385B1/pt

Links

Classifications

    • 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
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to 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
    • 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
    • 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
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/20—Ingredients acting on or related to the structure
    • A23V2200/222—Emulsifier
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/20—Ingredients acting on or related to the structure
    • A23V2200/234—Raising agent

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Dispersion Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)
  • Confectionery (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Grain Derivatives (AREA)

Abstract

produto alimentício, e seu método de fabricação. a revelação fornece um processo aprimorado para fabricar produtos alimentícios com base em farinha que têm um teor de umidade final menor que 3%. em particular, o processo compreende preparar massa não cozida a partir de pelo menos farinha, amido e água, prensar a quente a massa não cozida para formar uma folha de massa prensada a quente, e cozinhar a folha de massa prensada a quente para formar um produto alimentício que tem um teor de umidade final menor que cerca de 3%. vantajosamente, os produtos alimentícios podem manter uma textura leve, borbulhante e crocante que derreta rapidamente na boca.
BR112016023385-9A 2014-04-11 2015-04-10 Método para fabricar um produto alimentício na forma de um chip, crocante ou bolacha BR112016023385B1 (pt)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
US201461978740P 2014-04-11 2014-04-11
US61/978,740 2014-04-11
GBGB1410909.4A GB201410909D0 (en) 2014-04-11 2014-06-19 Methods for making flour-based food products and food products made thereby
GB1410909.4 2014-06-19
PCT/US2015/025425 WO2015157702A1 (en) 2014-04-11 2015-04-10 Methods for making flour-based food products and food products made thereby

Publications (2)

Publication Number Publication Date
BR112016023385A8 true BR112016023385A8 (pt) 2021-03-23
BR112016023385B1 BR112016023385B1 (pt) 2022-01-18

Family

ID=51409818

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112016023385-9A BR112016023385B1 (pt) 2014-04-11 2015-04-10 Método para fabricar um produto alimentício na forma de um chip, crocante ou bolacha

Country Status (13)

Country Link
US (1) US11291224B2 (pt)
EP (1) EP3157339B1 (pt)
JP (1) JP6714575B2 (pt)
KR (1) KR102473568B1 (pt)
CN (1) CN106455645B (pt)
AU (1) AU2015243169B2 (pt)
BR (1) BR112016023385B1 (pt)
CA (1) CA2945055C (pt)
ES (1) ES2899997T3 (pt)
GB (1) GB201410909D0 (pt)
IL (1) IL248224B (pt)
MX (1) MX2016013365A (pt)
WO (1) WO2015157702A1 (pt)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2559557A (en) * 2017-02-08 2018-08-15 Frito Lay Trading Co Gmbh Snack food pellets
GB2567612B (en) * 2017-05-31 2020-05-20 Frito Lay Trading Co Gmbh Manufacture of snack food pellets
CN107259359A (zh) * 2017-08-04 2017-10-20 安徽红云食品有限公司 一种高蛋白米粉锅巴的加工方法
US11297843B1 (en) * 2019-02-25 2022-04-12 Tyson Foods, Inc. Method of manufacture and composition of dough including protein
EP3841890A4 (en) * 2019-05-22 2021-12-29 Mizkan Holdings Co., Ltd. Insoluble dietary fiber-containing solid composition and method for manufacturing same
US12022836B2 (en) 2021-02-11 2024-07-02 Frito-Lay North America, Inc. Snack food chip

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3404986A (en) 1966-07-18 1968-10-08 Krause Milling Co Process for manufacturing corn flour
US6001409A (en) * 1984-12-14 1999-12-14 Nabisco Technology Company Masa corn-based food products and method of preparing
US4931303A (en) 1988-01-15 1990-06-05 Miles J. Willard Method for controlling the surface bubbling of fabricated snack products
JP3455961B2 (ja) * 1995-10-13 2003-10-14 株式会社ホーネンコーポレーション 膨化食品の製造方法及び膨化食品生地
US6558730B1 (en) * 1997-07-01 2003-05-06 The Procter & Gamble Co. Potato-based fabricated snacks made from continuously sheeted doughs and methods for controlling the texture and organoleptical properties thereof
US20020018837A1 (en) * 2000-05-27 2002-02-14 Lanner David Arthur Dough for making tortilla chips with controlled surface bubbling
US20120263854A1 (en) * 2002-06-07 2012-10-18 Innophos, Inc. Flat bread dough composition and method for making flat breads
US20050025862A1 (en) * 2003-07-29 2005-02-03 Schwan's Food Manufacturing, Inc. Multi-component dough
WO2005065418A2 (en) * 2003-12-31 2005-07-21 Board Of Regents, The University Of Texas System Compositions and methods of use of targeting peptides for diagnosis and therapy
US20110183059A1 (en) * 2005-08-17 2011-07-28 Oven Luv'n Llc Ready to bake refridgerated batter
AU2007280082B2 (en) * 2006-08-02 2011-05-19 Pringles S.A.R.L. Low fat snack compositions
US7897191B2 (en) * 2006-12-11 2011-03-01 Frito-Lay North America, Inc. Snack chip containing buckwheat hulls
JP4512659B1 (ja) * 2009-02-10 2010-07-28 有限会社イクコズ スナック膨化装置及び膨化スナック菓子製造システム

Also Published As

Publication number Publication date
AU2015243169A1 (en) 2016-10-20
US20170027200A1 (en) 2017-02-02
KR20160144423A (ko) 2016-12-16
EP3157339A1 (en) 2017-04-26
JP2017510306A (ja) 2017-04-13
US11291224B2 (en) 2022-04-05
IL248224B (en) 2021-01-31
CN106455645A (zh) 2017-02-22
AU2015243169B2 (en) 2019-03-14
CA2945055A1 (en) 2015-10-15
JP6714575B2 (ja) 2020-06-24
GB201410909D0 (en) 2014-08-06
KR102473568B1 (ko) 2022-12-02
CA2945055C (en) 2023-02-14
CN106455645B (zh) 2021-07-27
EP3157339B1 (en) 2021-09-08
WO2015157702A1 (en) 2015-10-15
ES2899997T3 (es) 2022-03-15
IL248224A0 (en) 2016-11-30
MX2016013365A (es) 2017-02-09
BR112016023385B1 (pt) 2022-01-18

Similar Documents

Publication Publication Date Title
BR112016023385A8 (pt) produto alimentício, e seu método de fabricação
SA518391353B1 (ar) طريقة تصنيع منتج طعام نسيجي ومنتج طعام نسيجي
MX2010009634A (es) Productos alimenticios y metodos para hacer productos alimenticios.
BR112015031588A2 (pt) método para fabricação de macarrões cozidos congelados
BR112015023692A8 (pt) Manteiga vegetal, processo para a preparação de uma manteiga vegetal e uso de uma manteiga vegetal
BR112019000404A2 (pt) processo para a preparação de um produto alimentício que compreende amido hidrolisado
BR112015005464A8 (pt) macarrão cozido congelado e método para sua fabricação
MX2016013129A (es) Mejorador de masa y pan.
CL2013003260A1 (es) Recubrimiento de productos alimenticios que puede cocinarse o recalentarse por microondas que comprenden 55-80% en peso de agua, 20-45% en peso de una mezcla de ingredientes que incluye: 35-60% en peso de harina de arroz; 15-35% de almidón no modificado de alto contenido de amilosa; 6-25% en peso de sólidos de huevo; 0,1-5% de un agente gelificante; 0-35% de otros ingredientes comestibles.; proceso de recubrimiento.
MY184947A (en) Shrimp substitute food
MY170424A (en) Method for manufacturing cooked fresh pasta with sauce
LT3697232T (lt) Tekstūruoti jūros gėrybių produktai - analogai, žirnių krakmolo ir bulvių krakmolo panaudojimas kiaušinio baltymui pakeisti ir paruošimo būdas
MX348943B (es) Un metodo y formulacion para producir productos de botana extruidos y productos obtenidos con los mismos.
JP2016189792A5 (pt)
BR112017021626A2 (pt) produtos alimentícios de lanche rápido assados revestidos e revestimento para os mesmos
BR112017009472A2 (pt) método de produção de um produto alimentar cozido
BR112017021625A2 (pt) produtos alimentícios de lanche rápido assados revestidos e revestimento para os mesmos
MX2015016361A (es) Bocadillo de origen animal y metodo de produccion.
UA113395U (uk) Спосіб виготовлення макаронних виробів
MD821Z (ro) Metodă de apreciere a termostabilităţii umpluturii pentru produse de panificaţie şi cofetărie
UA113396U (uk) Спосіб виготовлення макаронних виробів
PH22015000631Y1 (en) Process of producing crackers from sweet potato and milkfish
UA95690U (uk) Спосіб виготовлення кулінарного виробу з тіста з начинкою
MA37150A1 (fr) Produit alimentaire a partir de biscuit et de la datte
UA107166C2 (en) Method for producing shortbread coockies

Legal Events

Date Code Title Description
B15K Others concerning applications: alteration of classification

Ipc: A21D 2/18 (2006.01), A21D 8/02 (2006.01)

B06U Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette]
B06G Technical and formal requirements: other requirements [chapter 6.7 patent gazette]
B350 Update of information on the portal [chapter 15.35 patent gazette]
B06A Patent application procedure suspended [chapter 6.1 patent gazette]
B09A Decision: intention to grant [chapter 9.1 patent gazette]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]

Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 10/04/2015, OBSERVADAS AS CONDICOES LEGAIS.