BR9909297A - Paste compositions for the manufacture of intermediate products and farinaceous snacks produced from them - Google Patents

Paste compositions for the manufacture of intermediate products and farinaceous snacks produced from them

Info

Publication number
BR9909297A
BR9909297A BR9909297-2A BR9909297A BR9909297A BR 9909297 A BR9909297 A BR 9909297A BR 9909297 A BR9909297 A BR 9909297A BR 9909297 A BR9909297 A BR 9909297A
Authority
BR
Brazil
Prior art keywords
paste
flour
fat
produced
product
Prior art date
Application number
BR9909297-2A
Other languages
Portuguese (pt)
Inventor
Lu-Fang Wen
Yen-Ping Hsieh
Robert L Prosise
Paul R Bunke
Original Assignee
Procter & Gamble
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 Procter & Gamble filed Critical Procter & Gamble
Publication of BR9909297A publication Critical patent/BR9909297A/en

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

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Grain Derivatives (AREA)
  • Confectionery (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Cereal-Derived Products (AREA)

Abstract

Patente de Invenção: <B>"COMPOSIçõES DE PASTA PARA FABRICAçãO DE PRODUTOS INTERMEDIáRIOS E LANCHES FARINáCEOS PRODUZIDOS A PARTIR DAS MESMAS"<D>. Um lanche farináceo tendo sabor e propriedades organolépticas aperfeiçoadas é feito a partir de um produto intermediário extrudado. O produto intermediário é produzido a partir de uma pasta consistindo essencialmente em: (1) uma mistura de farinha compreendendo (a) um componente de farinha à base de amido compreendendo pelo menos cerca de 10% de farinha de arroz; (b) menos de cerca de 8% de açúcar; (c) pelo menos cerca de 0,5% de sal; (d) fermento compreendendo bicarbonato de sódio; (e) emulsificante compreendendo monoglicerídio; e (2) água. Opcionalmente, amido e ou glúten pode ser adicionado ao componente de farinha para produzir produtos finais tendo vários graus de crocância. Um produto com gordura, com pouca gordura ou sem gordura pode ser produzido. Gravação em relevo pode ser usada para controlar a expansão, a lubrificação e a captura da gordura. A farinha é pré-condicionada e a pasta é extrudada sob condições de baixo cisalhamento e pouca água. A composição de pasta, que forma viscosidade suficiente quando do aquecimento e resfriamento, permite o processamento da pasta em temperaturas e níveis de alimentação de trabalho abaixo do qual resultariam em degradação substancial dos amidos e/ou descoloração e perda de sabor dos componentes dos ingredientes. Um método de secagem rápida, usado para secar o extrudado, melhora a capacidade de fabricação sem sacrificar os atributos desejados do produto. Os extrudados podem ser secos em uma temperatura de a partir de cerca de 79,4 °C (175 °F) a cerca de 93,3 °C (200 °F) em uma umidade relativa (R.H.) de pelo menos cerca de 20% por cerca de 1,0 hora a cerca de 4 horas. Os produtos intermediários podem ser embalados imediatamente após secagem.Invention Patent: <B> "PASTE COMPOSITIONS FOR THE MANUFACTURE OF INTERMEDIATE PRODUCTS AND PHARMACEUTIC SNACKS PRODUCED FROM THE SAME" <D>. A farinaceous snack having improved taste and organoleptic properties is made from an extruded intermediate product. The intermediate product is produced from a paste consisting essentially of: (1) a flour mixture comprising (a) a starch-based flour component comprising at least about 10% rice flour; (b) less than about 8% sugar; (c) at least about 0.5% salt; (d) yeast comprising sodium bicarbonate; (e) emulsifier comprising monoglyceride; and (2) water. Optionally, starch and or gluten can be added to the flour component to produce final products having varying degrees of crispness. A product with fat, low fat or no fat can be produced. Embossing can be used to control fat expansion, lubrication and capture. The flour is preconditioned and the paste is extruded under conditions of low shear and little water. The paste composition, which forms sufficient viscosity upon heating and cooling, allows the paste to be processed at temperatures and working feed levels below which would result in substantial starch degradation and / or discoloration and loss of flavor of the ingredients of the ingredients. A quick drying method, used to dry the extrudate, improves the manufacturing capacity without sacrificing the desired attributes of the product. The extrudates can be dried at a temperature from about 79.4 ° C (175 ° F) to about 93.3 ° C (200 ° F) at a relative humidity (RH) of at least about 20 % for about 1.0 hour to about 4 hours. Intermediate products can be packaged immediately after drying.

BR9909297-2A 1998-04-02 1999-04-01 Paste compositions for the manufacture of intermediate products and farinaceous snacks produced from them BR9909297A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US8042598P 1998-04-02 1998-04-02
PCT/US1999/007169 WO1999051111A1 (en) 1998-04-02 1999-04-01 Dough compositions for making half-products and farinaceous snacks produced therefrom

Publications (1)

Publication Number Publication Date
BR9909297A true BR9909297A (en) 2000-12-05

Family

ID=22157291

Family Applications (1)

Application Number Title Priority Date Filing Date
BR9909297-2A BR9909297A (en) 1998-04-02 1999-04-01 Paste compositions for the manufacture of intermediate products and farinaceous snacks produced from them

Country Status (7)

Country Link
EP (1) EP1065944A1 (en)
JP (1) JP2002510476A (en)
CN (1) CN1295444A (en)
AU (1) AU3461599A (en)
BR (1) BR9909297A (en)
CA (1) CA2326590A1 (en)
WO (1) WO1999051111A1 (en)

Families Citing this family (26)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6136359A (en) * 1996-01-16 2000-10-24 The Procter & Gamble Company Fried snack dough composition and method of preparing a fried snack product
US6224933B1 (en) * 1999-11-05 2001-05-01 Recot, Inc. Process for expanded pellet production
JP4685762B2 (en) * 2003-03-12 2011-05-18 ネステク ソシエテ アノニム Puffed pet food for dietary restrictions
TWI366442B (en) * 2003-07-30 2012-06-21 Novartis Ag Palatable ductile chewable veterinary composition
WO2005013719A1 (en) * 2003-08-06 2005-02-17 The Procter & Gamble Company Rice flour compositions
MXPA04012039A (en) * 2004-12-02 2006-06-06 Simon Sacal Mizrahi Method for the production of non-fried snacks which are integrally flavoured.
ZA200603334B (en) * 2005-04-29 2007-03-28 Nat Starch Chem Invest Rice flour composition with enhanced process tolerance and solution stability
CN100426971C (en) * 2005-06-06 2008-10-22 江南大学 Fermentation prodn. of refrigerated bread dough by using yeast treated by glycerol for anti-freezing, and its making method
MX2007015352A (en) 2005-06-07 2008-02-15 Procter & Gamble Rice flour compositions.
JP2009528047A (en) * 2006-02-28 2009-08-06 ザ プロクター アンド ギャンブル カンパニー Fruit-based dough and processed snack products made from it
US20070243301A1 (en) * 2006-04-14 2007-10-18 Barnett Michelle L Process for Producing Rice-Based Expandable Pellets and Cracker-Like Snacks
EP1897444A1 (en) 2006-09-11 2008-03-12 Nestec S.A. Edible wafer products produced by extrusion
EP1897445A1 (en) 2006-09-11 2008-03-12 Nestec S.A. Production of edible wafers by extrusion
US8062685B2 (en) * 2007-04-03 2011-11-22 Frito-Lay North America, Inc. Direct expanded snack made with peanut flour and method for making
US20090004356A1 (en) * 2007-06-26 2009-01-01 Paul Ralph Bunke Nutritious fabricated snack products
BRMU8803083U2 (en) * 2008-11-13 2010-08-24 Hathor Do Brasil Ltda Snack, snack or pellet production process made from extruded dough or not
JP5603424B2 (en) * 2009-07-24 2014-10-08 プリングルズ エス．アー．エール．エル． Rice flour composition
JP5657254B2 (en) * 2010-01-05 2015-01-21 理研ビタミン株式会社 Molded potato chips and manufacturing method thereof
WO2012164801A1 (en) * 2011-06-01 2012-12-06 株式会社Ｊ－オイルミルズ Starch processed with oil or fat and method for producing same
CN102960630B (en) * 2012-11-30 2014-07-09 江南大学 Method for preparing nutrient grain breakfast with high crispness in hot milk
KR101434115B1 (en) 2013-10-22 2014-08-25 한국마쯔다니 주식회사 Dough made of rice flour, and dumpling shell and dumpling prepared thereof
CN104544072B (en) * 2014-12-31 2017-01-11 漯河联泰食品有限公司 Preparation method of reinforced nutritious oinner roll with taste of old-jar Chinese sauerkraut
CN109219356A (en) 2016-06-05 2019-01-15 亿滋欧洲股份有限公司 Salty food composition of the baking of rhizome vegetable including fragmentation and preparation method thereof
USD864516S1 (en) 2018-05-14 2019-10-29 Intercontinental Great Brands Llc Thin food cluster
KR102053151B1 (en) * 2018-05-28 2019-12-06 고려대학교 산학협력단 Development of optimum conditions for extrusion to reduce ochratoxin A in cereals
IT201900020048A1 (en) * 2019-10-30 2021-04-30 Barilla Flli G & R Process for the production of a food product such as pasta by extrusion through a polyacetal resin insert and relative product

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1239946A (en) * 1967-11-06 1971-07-21 Gen Mills Inc Cereal product
US4455321A (en) * 1982-05-10 1984-06-19 Food Technology Products Potato snacks and method of preparation
US4521436A (en) * 1983-07-27 1985-06-04 General Foods Corporation Rehydratable rice product
US5151283A (en) * 1989-03-29 1992-09-29 General Mills, Inc. High soluble fiber barley expanded cereal and method of preparation

Also Published As

Publication number Publication date
AU3461599A (en) 1999-10-25
WO1999051111A1 (en) 1999-10-14
CA2326590A1 (en) 1999-10-14
CN1295444A (en) 2001-05-16
EP1065944A1 (en) 2001-01-10
JP2002510476A (en) 2002-04-09

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Legal Events

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B08F Application fees: dismissal - article 86 of industrial property law

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B08K Lapse as no evidence of payment of the annual fee has been furnished to inpi (acc. art. 87)

Free format text: REFERENTE AO DESPACHO 8.6 PUBLICADO NA RPI 1911 DE 21/08/2007.

B15K Others concerning applications: alteration of classification

Ipc: A23L 7/13 (2016.01)