BRPI0413310A - composições de farinha de arroz - Google Patents

composições de farinha de arroz

Info

Publication number
BRPI0413310A
BRPI0413310A BRPI0413310-2A BRPI0413310A BRPI0413310A BR PI0413310 A BRPI0413310 A BR PI0413310A BR PI0413310 A BRPI0413310 A BR PI0413310A BR PI0413310 A BRPI0413310 A BR PI0413310A
Authority
BR
Brazil
Prior art keywords
rice flour
compositions
rvu
industrialized
preferred
Prior art date
Application number
BRPI0413310-2A
Other languages
English (en)
Inventor
Marko Stojanovic
David Cammiade Gruber
David Shang-Jie Chang
Maria Dolores-Martin Villagran
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 BRPI0413310A publication Critical patent/BRPI0413310A/pt
Publication of BRPI0413310B1 publication Critical patent/BRPI0413310B1/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
    • 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
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
    • 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
    • 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
    • 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
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Birds (AREA)
  • Botany (AREA)
  • Animal Husbandry (AREA)
  • Confectionery (AREA)
  • Noodles (AREA)
  • Cereal-Derived Products (AREA)

Abstract

"COMPOSIçõES DE FARINHA DE ARROZ". Composições de farinha de arroz tendo Pico de Viscosidade de cerca de 4 RVU a cerca de 130 RVU. Em uma modalidade, as composições de farinha de arroz têm uma Viscosidade Final de cerca de 4 RVU a cerca de 220 RVU. De preferência, as composições têm um IAA de cerca de 2,6 a cerca de 9. Em uma modalidade preferencial, a Pico de Viscosidade das composições de farinha de arroz é menor que cerca de 55 (IAA)-145. As composições podem ser usadas para fabricar produtos alimentícios como petiscos laminados industrializados, produtos extrudados, molhos, revestimentos para frituras, alimentos para cães, biscoitos caninos, alimentos para bebês e pães. As massas preferenciais formadas a partir da composição de farinha de arroz da presente invenção são lamináveis e elásticas, e os petiscos industrializados produzidos a partir dessas massas têm as características desejadas de gosto e textura. Uma mistura seca para um petisco industrializado preferencial compreende de cerca de 2 % a cerca de 100 %, de preferência de cerca de 3 % a cerca de 33 % e, com a máxima preferência, de cerca de 4 % a cerca de 17 % da composição de farinha de arroz.
BRPI0413310A 2003-08-06 2004-08-06 farinha de arroz, composição de massa para a fabricação de um petisco industrializado e petisco industrializado BRPI0413310B1 (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US49292203P 2003-08-06 2003-08-06
PCT/US2004/025561 WO2005013719A1 (en) 2003-08-06 2004-08-06 Rice flour compositions

Publications (2)

Publication Number Publication Date
BRPI0413310A true BRPI0413310A (pt) 2006-10-10
BRPI0413310B1 BRPI0413310B1 (pt) 2015-12-01

Family

ID=34135177

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0413310A BRPI0413310B1 (pt) 2003-08-06 2004-08-06 farinha de arroz, composição de massa para a fabricação de um petisco industrializado e petisco industrializado

Country Status (10)

Country Link
US (1) US8486475B2 (pt)
EP (1) EP1651062A1 (pt)
JP (1) JP4505458B2 (pt)
CN (1) CN1832689B (pt)
AU (1) AU2004263154B2 (pt)
BR (1) BRPI0413310B1 (pt)
CA (1) CA2534776C (pt)
HK (1) HK1095248A1 (pt)
MX (1) MXPA06001495A (pt)
WO (1) WO2005013719A1 (pt)

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US8470386B2 (en) * 2005-06-07 2013-06-25 Kellogg North America Company Rice flour compositions
MX2007014975A (es) * 2005-06-09 2008-02-15 Procter & Gamble Composiciones de camote.
KR100757665B1 (ko) * 2005-08-31 2007-09-10 씨제이 주식회사 인스턴트 특성 및 조리 적성이 우수한 쌀가루의 제조 방법,이 방법으로 제조되는 쌀가루 및 이를 포함하는 인스턴트쌀 수프
CN101562983A (zh) * 2006-02-28 2009-10-21 宝洁公司 水果基的生面团及由其制作的加工小吃品
JP4990549B2 (ja) * 2006-04-10 2012-08-01 株式会社ブルボン 米菓およびその製造方法
US20070243301A1 (en) * 2006-04-14 2007-10-18 Barnett Michelle L Process for Producing Rice-Based Expandable Pellets and Cracker-Like Snacks
US20090004356A1 (en) * 2007-06-26 2009-01-01 Paul Ralph Bunke Nutritious fabricated snack products
US20090208607A1 (en) * 2007-08-16 2009-08-20 Paul Ralph Bunke Nutritious snack products
CL2008001033A1 (es) * 2008-04-11 2009-01-23 Univ Santiago Chile Un proceso para obtener arroz reconfigurado desde subproductos de arroz que comprende: obtener un volumen del subproducto de arroz, someter a molienda, incorporar agua, extrusion de la mezcla, pasar la mezcla por una matriz, cortar, secar.
US8313788B2 (en) * 2008-04-18 2012-11-20 Frito-Lay North America, Inc. Method for developing a dairy protein cake
CN102469819B (zh) * 2009-07-24 2014-05-14 普杭格莱有限公司 米粉组合物
JP5614982B2 (ja) * 2009-12-25 2014-10-29 サラヤ株式会社 ブレンド米およびそれを用いたレトルト食品及び無菌パック入り食品
US20120003375A1 (en) 2010-06-30 2012-01-05 Athula Ekanayake Cassava Products
US20120003356A1 (en) 2010-06-30 2012-01-05 Athula Ekanayake Process for Producing Cassava Flour
WO2014158265A1 (en) * 2013-03-14 2014-10-02 Empire Technology Development Llc Coffee cherry beverage compositions and methods for their preparation
US20170020156A1 (en) * 2015-05-26 2017-01-26 Aniceto González Rodríguez Vegetable-based cheese and method of making the same
US9937147B2 (en) 2015-10-29 2018-04-10 NBDD, Inc. Edible base product composition
WO2017212335A1 (en) 2016-06-05 2017-12-14 Mondelez Europe Gmbh Baked savory food composition comprising shredded root vegetable and method of making the same
US11102986B2 (en) 2016-10-28 2021-08-31 Campbell Soup Company Gluten-free compositions and methods for producing shelf-stable breads and other bakery products
US11102987B2 (en) * 2016-10-28 2021-08-31 Campbell Soup Company Gluten-free compositions and methods for producing shelf-stable bakery products
CA3012401C (en) * 2016-11-07 2019-06-18 Chef Low Cal Foods Inc. Microencapsulated non-starch polysaccharides for diet food compositions

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US3626466A (en) 1969-07-14 1971-12-07 Procter & Gamble Molding device for preparing chip-type products
CA927192A (en) 1970-03-10 1973-05-29 Kortschot Cornelis Snack product and process
US4879126A (en) 1982-06-04 1989-11-07 Willard Miles J Method for preventing distortion in the shape of fried strand-like expanded snacks
US4834996A (en) 1985-09-05 1989-05-30 Nabisco Brands, Inc. Extruded starch snack foods and process
US4634596A (en) 1985-09-25 1987-01-06 A. E. Staley Manufacturing Company Cold water swelling starch composition
US4770891A (en) 1986-01-20 1988-09-13 Willard Miles J Method for preparing sheeted fried snack products
US4769253A (en) 1986-01-20 1988-09-06 Willard Miles J Method for preparing extruded fried snack products
US5051133A (en) * 1988-12-12 1991-09-24 Suntory Limited Gelatinized cereal flours and process for their production
US5085884A (en) 1990-04-26 1992-02-04 The Procter & Gamble Company Reduced calorie potato chips and other low moisture fat-containing foods having less waxiness and improved flavor display
US5422131A (en) 1992-10-30 1995-06-06 The Procter & Gamble Company Nondigestible fat compositions containing relatively small nondigestible solid particles for passive oil loss control
US5429834A (en) 1993-05-07 1995-07-04 Nabisco, Inc. Production of chip-like starch based snacks
US5405625A (en) * 1993-07-21 1995-04-11 Nabisco, Inc. Cheese-filled snack
DE69513176T2 (de) 1994-07-08 2000-06-15 Procter & Gamble Verfahren zur herstellung verbesserter wellenförmiger imbiss-chips
SG63519A1 (en) * 1995-04-22 1999-03-30 Nestle Sa Noodle preparation
EP0915666B1 (en) 1996-07-01 2002-09-18 The Procter & Gamble Company Dough compositions
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CN1266354A (zh) * 1997-07-02 2000-09-13 普罗克特和甘保尔公司 向食品中添加受控量成分的悬浮液
DE69816846T2 (de) 1997-10-20 2004-05-13 The Procter & Gamble Co., Cincinnati Teigzusammensetzungen die dehydratisierte kartoffel "flanule" enthalten
JP3803796B2 (ja) 1997-11-14 2006-08-02 松谷化学工業株式会社 成形スナックの製造法
BR9909297A (pt) * 1998-04-02 2000-12-05 Procter & Gamble Composições de pasta para fabricação de produtos intermediários e lanches farináceos produzidos a partir das mesmas
US20020160092A1 (en) * 1999-04-26 2002-10-31 The Procter & Gamble Company Potato mash
US6224921B1 (en) * 2000-03-30 2001-05-01 The United States Of America As Represented By The Secretary Of Agriculture Rice flour based low oil uptake frying batters
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US6291009B1 (en) * 2000-05-16 2001-09-18 Deborah W. Cohen Method of producing a soy-based dough and products made from the dough
US7189424B2 (en) * 2002-03-29 2007-03-13 Larry R. Grell Rice-based snack chip and method of making same
US8470386B2 (en) 2005-06-07 2013-06-25 Kellogg North America Company Rice flour compositions

Also Published As

Publication number Publication date
JP4505458B2 (ja) 2010-07-21
AU2004263154A1 (en) 2005-02-17
MXPA06001495A (es) 2006-05-15
HK1095248A1 (en) 2007-05-04
US8486475B2 (en) 2013-07-16
US20050053715A1 (en) 2005-03-10
BRPI0413310B1 (pt) 2015-12-01
CN1832689B (zh) 2010-09-29
CA2534776A1 (en) 2005-02-17
EP1651062A1 (en) 2006-05-03
WO2005013719A1 (en) 2005-02-17
JP2007501015A (ja) 2007-01-25
CA2534776C (en) 2011-10-04
CN1832689A (zh) 2006-09-13
AU2004263154B2 (en) 2008-02-14

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Legal Events

Date Code Title Description
B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B25A Requested transfer of rights approved

Owner name: PRINGLES S.A.R.L. (LU)

B07A Application suspended after technical examination (opinion) [chapter 7.1 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: 10 (DEZ) ANOS CONTADOS A PARTIR DE 01/12/2015, OBSERVADAS AS CONDICOES LEGAIS.

B25A Requested transfer of rights approved
B15K Others concerning applications: alteration of classification

Free format text: PROCEDIMENTO AUTOMATICO DE RECLASSIFICACAO. AS CLASSIFICACOES IPC ANTERIORES ERAM: A23L 1/164; A23L 1/0522; C08B 30/00.

Ipc: A21D 2/36 (2006.01), A23K 50/40 (2016.01), A23L 7/

Ipc: A21D 2/36 (2006.01), A23K 50/40 (2016.01), A23L 7/

B21F Lapse acc. art. 78, item iv - on non-payment of the annual fees in time

Free format text: REFERENTE A 16A ANUIDADE.

B21H Decision of lapse of a patent or of a certificate of addition of invention cancelled [chapter 21.8 patent gazette]

Free format text: ANULADA A PUBLICACAO CODIGO 21.6 NA RPI NO 2595 DE 29/09/2020 POR TER SIDO INDEVIDA.