CL2019000850A1 - Producto alimenticio recubierto y método para producir el producto alimenticio recubierto. - Google Patents
Producto alimenticio recubierto y método para producir el producto alimenticio recubierto.Info
- Publication number
- CL2019000850A1 CL2019000850A1 CL2019000850A CL2019000850A CL2019000850A1 CL 2019000850 A1 CL2019000850 A1 CL 2019000850A1 CL 2019000850 A CL2019000850 A CL 2019000850A CL 2019000850 A CL2019000850 A CL 2019000850A CL 2019000850 A1 CL2019000850 A1 CL 2019000850A1
- Authority
- CL
- Chile
- Prior art keywords
- food product
- suspension
- coated food
- combining
- base
- Prior art date
Links
Classifications
-
- 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
-
- 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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
- A21D10/005—Solid, dry or compact materials; Granules; Powders
-
- 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
- A21D13/04—Products made from materials other than rye or wheat flour
-
- 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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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
- A21D2/181—Sugars or sugar alcohols
-
- 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
-
- 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
- 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
- A23L7/191—After-treatment of puffed cereals, e.g. coating or salting
-
- 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
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Manufacturing & Machinery (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Grain Derivatives (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
- General Preparation And Processing Of Foods (AREA)
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
UN PRODUCTO ALIMENTICIO RECUBIERTO ES PRODUCIDO COMBINANDO UNA PLURALIDAD DE INGREDIENTES SECOS PARA FORMAR UNA MEZCLA SECA Y COMBINANDO LA MEZCLA SECA CON AGUA PARA FORMAR UNA MASA. SE FORMA UNA PLURALIDAD DE TROZOS DE BASE A PARTIR DE LA MASA. SE PREPARA UNA SUSPENSIÓN COMBINANDO AL MENOS SACAROSA, PURÉ DE FRUTA Y CARBONATO DE CALCIO. LA SUSPENSIÓN SE COMBINA CON LA PLURALIDAD DE TROZOS DE BASE Y SE FORMA UNA PLURALIDAD DE TROZOS DE BASE RECUBIERTOS. LUEGO DE PREPARAR LA SUSPENSIÓN Y ANTES DE COMBINAR LA SUSPENSIÓN CON LA PLURALIDAD DE TROZOS DE BASE, LA SUSPENSIÓN ES ALMACENADA O RETENIDA POR AL MENOS 30 MINUTOS.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US201615287313A | 2016-10-06 | 2016-10-06 |
Publications (1)
Publication Number | Publication Date |
---|---|
CL2019000850A1 true CL2019000850A1 (es) | 2019-07-26 |
Family
ID=60164820
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CL2019000850A CL2019000850A1 (es) | 2016-10-06 | 2019-03-29 | Producto alimenticio recubierto y método para producir el producto alimenticio recubierto. |
Country Status (11)
Country | Link |
---|---|
US (1) | US10973233B2 (es) |
EP (1) | EP3522736B1 (es) |
AU (1) | AU2017340599B2 (es) |
BR (1) | BR112019003264B1 (es) |
CA (1) | CA3038811C (es) |
CL (1) | CL2019000850A1 (es) |
ES (1) | ES2904870T3 (es) |
MX (1) | MX2019002923A (es) |
PH (1) | PH12019500741A1 (es) |
PL (1) | PL3522736T3 (es) |
WO (1) | WO2018067783A1 (es) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP3578057A1 (en) * | 2018-06-04 | 2019-12-11 | Gat Givat Haim Cooperative Society For Preservation of Agricultrual Products Ltd. | Fruit flavoured compositions for coating farinaceous food material, process for their preparation and products coated with the composition |
Family Cites Families (25)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB493248A (en) | 1937-09-25 | 1938-10-05 | Fermentata A G | Improvements in or relating to the manufacture of cheese |
US3976793A (en) | 1974-12-30 | 1976-08-24 | General Foods Corporation | Breakfast cereal process and product |
CA1044945A (en) | 1975-06-30 | 1978-12-26 | Gerber Products Company | Biologically available reduced iron |
US4542033A (en) | 1983-02-24 | 1985-09-17 | Gen Mills Inc | Sugar and acid infused fruit products and process therefor |
US4965076A (en) | 1983-07-29 | 1990-10-23 | Keebler Company | Shelf stable cookie |
US4645674A (en) | 1984-07-06 | 1987-02-24 | Entemann's Inc. | Glaze composition for bakery products |
US4880645A (en) | 1987-09-14 | 1989-11-14 | General Foods Corp. | Coating cereal with fruit juice |
US4927657A (en) | 1989-04-13 | 1990-05-22 | The Clorox Company | Reduced tartness salad dressing |
US5223287A (en) | 1992-08-25 | 1993-06-29 | Kraft General Foods, Inc. | Dried fruits and cereal combinations thereof |
US5709902A (en) | 1994-12-13 | 1998-01-20 | General Mills, Inc. | Method for preparing a sugar coated R-T-E cereal |
US5718931A (en) | 1996-04-05 | 1998-02-17 | General Mills, Inc. | Fabricated fruit pieces and method of preparation |
US5840356A (en) | 1997-08-14 | 1998-11-24 | The Network Group, Inc. | Shelf-stable fruit puree and method of preparation |
US6673380B2 (en) * | 1998-11-17 | 2004-01-06 | Mcneil-Ppc, Inc. | Fortified confectionery delivery systems and methods of preparation thereof |
ES2195081T3 (es) | 1997-10-07 | 2003-12-01 | Nestle Sa | Tentempie recubiereto comprediendo 8-16% de solidos de leche. |
US6174553B1 (en) * | 1999-03-19 | 2001-01-16 | General Mills, Inc. | R-T-E cereals with calcium containing pre-sweetener coating and method of preparation |
EP1090558B1 (en) | 1999-10-08 | 2006-04-19 | Societe Des Produits Nestle S.A. | Psyllium husk product |
US7867537B2 (en) | 2002-10-04 | 2011-01-11 | Kraft Foods Global Brands Llc | Production of snacks having an expanded, crispy, chip-like textured coating |
CA2662297C (en) | 2003-03-31 | 2012-01-03 | Natureseal, Inc. | Compound and method for preserving cut apples |
US20060286223A1 (en) | 2005-06-15 | 2006-12-21 | Carol Long | Reduced sugar RTE cereals with maltodextrin |
TW200829178A (en) | 2006-09-07 | 2008-07-16 | Abbott Lab | Controlled glycemic response sweetened cereal product |
US20100173051A1 (en) | 2009-01-07 | 2010-07-08 | Froseth Barrie R | Reduced sugar pre-sweetened breakfast cereals comprising tri- and tetra saccharides and methods of preparation |
US8883238B2 (en) | 2010-08-20 | 2014-11-11 | Pfm, Llc | Fresh fruit preservative and method of using same |
MY179766A (en) | 2011-09-21 | 2020-11-13 | Gen Mills Inc | Coated food product and methods |
US9826750B2 (en) * | 2013-03-14 | 2017-11-28 | Oregon State University | Nano-cellulose coatings to prevent damage in foodstuffs |
EP2967093A1 (en) | 2013-03-14 | 2016-01-20 | Oregon State University | Nano-cellulose edible coatings and uses thereof |
-
2017
- 2017-10-05 US US16/061,961 patent/US10973233B2/en active Active
- 2017-10-05 ES ES17788374T patent/ES2904870T3/es active Active
- 2017-10-05 AU AU2017340599A patent/AU2017340599B2/en active Active
- 2017-10-05 BR BR112019003264-9A patent/BR112019003264B1/pt active IP Right Grant
- 2017-10-05 CA CA3038811A patent/CA3038811C/en active Active
- 2017-10-05 PL PL17788374T patent/PL3522736T3/pl unknown
- 2017-10-05 EP EP17788374.1A patent/EP3522736B1/en active Active
- 2017-10-05 WO PCT/US2017/055274 patent/WO2018067783A1/en unknown
- 2017-10-05 MX MX2019002923A patent/MX2019002923A/es unknown
-
2019
- 2019-03-29 CL CL2019000850A patent/CL2019000850A1/es unknown
- 2019-04-04 PH PH12019500741A patent/PH12019500741A1/en unknown
Also Published As
Publication number | Publication date |
---|---|
US10973233B2 (en) | 2021-04-13 |
BR112019003264B1 (pt) | 2023-04-11 |
CA3038811C (en) | 2020-09-15 |
MX2019002923A (es) | 2019-07-18 |
US20190216102A1 (en) | 2019-07-18 |
CA3038811A1 (en) | 2018-04-12 |
EP3522736A1 (en) | 2019-08-14 |
EP3522736B1 (en) | 2022-01-05 |
AU2017340599B2 (en) | 2019-04-18 |
PL3522736T3 (pl) | 2022-04-19 |
PH12019500741A1 (en) | 2019-12-02 |
AU2017340599A1 (en) | 2019-03-07 |
WO2018067783A1 (en) | 2018-04-12 |
ES2904870T3 (es) | 2022-04-06 |
BR112019003264A2 (pt) | 2019-06-18 |
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