CN101119649A - 用于制备整体调味的非油炸零食的方法 - Google Patents
用于制备整体调味的非油炸零食的方法 Download PDFInfo
- Publication number
- CN101119649A CN101119649A CNA2005800398164A CN200580039816A CN101119649A CN 101119649 A CN101119649 A CN 101119649A CN A2005800398164 A CNA2005800398164 A CN A2005800398164A CN 200580039816 A CN200580039816 A CN 200580039816A CN 101119649 A CN101119649 A CN 101119649A
- Authority
- CN
- China
- Prior art keywords
- fried snack
- product
- manufacturing
- flavouring
- fried
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
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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
-
- 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
- A21D13/40—Products characterised by the type, form or use
-
- 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
- A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
-
- 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
- A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
-
- 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
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- 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
- 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
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/808—Starch base snack product
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)
- Manufacturing & Machinery (AREA)
- Botany (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
成分 | 百分比(%) |
预糊化明胶的玉米粉 | 10.00-50.00 |
预明胶糊化的米粉 | 40.00-70.00 |
盐 | 0.50-5.00 |
碳酸氢钠 | 0.30-5.00 |
糖 | 0.00-25.00 |
纤维 | 0.50-9.00 |
Nixtamal玉米粉 | 0.00-35.00 |
奶粉 | 0.00-17.00 |
调味品 | 0.00-25.00 |
成分 | 百分比(%) |
预糊化的玉米粉 | 10.00-40.00 |
预糊化的米粉 | 40.00-70.00 |
盐 | 0.50-3.00 |
碳酸氢钠 | 0.50-3.00 |
糖 | 5.00-25.00 |
纤维 | 2.50-9.00 |
苹果调味品 | 5.00-25.00 |
成分 | 百分比(%) |
预糊化的玉米粉 | 20-30 |
预糊化的米粉 | 40-50 |
盐 | 1-2 |
碳酸氢钠 | 1-3 |
糖 | 10-20 |
纤维 | 6-8 |
苹果调味品 | 5-20 |
成分 | 百分比(%) |
预糊化的玉米粉 | 20.00-50.00 |
预糊化的米粉 | 40.00-60.00 |
盐 | 0.50-5.00 |
碳酸氢钠 | 0.80-2.50 |
Nixtamal玉米粉 | 5.00-35.00 |
纤维 | 2.00-9.00 |
辛辣-柠檬调味品 | 5.00-15.00 |
成分 | 百分比(%) |
预糊化的玉米粉 | 25a35 |
预糊化的米粉 | 40a50 |
盐 | 1a3 |
碳酸氢钠 | 1.50a2.50 |
Nixtamal玉米粉 | 25a35 |
纤维 | 5a9 |
辛辣-柠檬调味品 | 10a15 |
成分 | 百分比(%) |
预糊化的玉米粉 | 20.00-50.00 |
预糊化的米粉 | 40.00-60.00 |
盐 | 0.50-5.00 |
碳酸氢钠 | 0.80-4.00 |
Nixtamal玉米粉 | 3.00-25.00 |
纤维 | 2.00-9.00 |
干酪调味品 | 5.00-17.00 |
成分 | 百分比(%) |
预糊化的玉米粉 | 25a35 |
预糊化的米粉 | 45a55 |
盐 | 1a3 |
碳酸氢钠 | 3a4 |
Nixtamal玉米粉 | 10a15 |
纤维 | 2a4 |
干酪调味品 | 5a6 |
成分 | 百分比(%) |
预糊化的玉米粉 | 10.00-40.00 |
预糊化的米粉 | 40.00-70.00 |
盐 | 0.50-3.00 |
碳酸氢钠 | 0.50-3.50 |
奶粉 | 2.00-17.00 |
糖 | 5.00-25.00 |
纤维 | 2.50-9.00 |
巧克力调味品 | 5.00-25.00 |
成分 | 百分比(%) |
预糊化的玉米粉 | 10a20 |
预糊化的米粉 | 40a50 |
盐 | 3a5 |
碳酸氢钠 | 0.50a2 |
奶粉 | 1a2 |
糖 | 8a14 |
纤维 | 5a8 |
巧克力调味品 | 10a20 |
混合物 | 湿度 | 区段I | 区段II | 区段III | 区段IV | 原料重里 | 重量(经烘烤的) |
正常具有调味品 | 26% | 100℃ | 100℃ | 100℃ | 125℃ | 138g | 119.4g |
正常具有调味品 | 28% | 100℃ | 100℃ | 100℃ | 125℃ | 88.8g | 76g |
具有统计显著性差异 |
评价1 | 评价2 | |
判断 | CINAMMON冷挤出 | CINAMMON热基础 |
1 | 6 | 6 |
2 | 5 | 4 |
3 | 5 | 3 |
4 | 6 | 5 |
5 | 6 | 4 |
6 | 6 | 4 |
7 | 7 | 5 |
8 | 6 | 5 |
9 | 4 | 3 |
10 | 5 | 3 |
11 | 6 | 4 |
12 | 6 | 5 |
13 | 6 | 5 |
14 | 5 | 2 |
15 | 7 | 6 |
16 | 6 | 7 |
17 | 3 | 5 |
18 | 6 | 4 |
19 | 6 | 4 |
20 | 3 | 5 |
21 | 5 | 4 |
22 | 5 | 6 |
23 | 4 | 5 |
24 | 6 | 6 |
25 | 6 | 5 |
26 | 4 | 4 |
27 | 5 | 4 |
28 | 5 | 6 |
29 | 5 | 3 |
30 | 6 | 5 |
? | 161 | 137 |
x | 5.36 | 4.56 |
Claims (29)
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
MXPA/A/2004/012039 | 2004-12-02 | ||
MXPA04012039A MXPA04012039A (es) | 2004-12-02 | 2004-12-02 | Procedimiento de fabricacion de botanas no fritas, saborizadas en forma integral. |
PCT/MX2005/000111 WO2006059892A1 (es) | 2004-12-02 | 2005-12-01 | Procedimiento de fabricación de botanas no fritas y producto obtenido |
Publications (1)
Publication Number | Publication Date |
---|---|
CN101119649A true CN101119649A (zh) | 2008-02-06 |
Family
ID=36565303
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CNA2005800398164A Pending CN101119649A (zh) | 2004-12-02 | 2005-12-01 | 用于制备整体调味的非油炸零食的方法 |
Country Status (7)
Country | Link |
---|---|
US (1) | US7985438B2 (zh) |
EP (1) | EP1852019B1 (zh) |
CN (1) | CN101119649A (zh) |
BR (1) | BRPI0518804B1 (zh) |
CA (1) | CA2587246C (zh) |
MX (1) | MXPA04012039A (zh) |
WO (1) | WO2006059892A1 (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102711518A (zh) * | 2009-07-27 | 2012-10-03 | 格里菲思实验室国际有限公司 | 附聚物及其制备 |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20100055284A1 (en) * | 2008-08-28 | 2010-03-04 | Jan Karwowski | Production of extruded cheese crackers and snacks |
BRMU8803083U2 (pt) * | 2008-11-13 | 2010-08-24 | Hathor Do Brasil Ltda | processo de produÇço de salgadinho, lanche ou pellet elaborado a partir de massa extrusada ou nço |
FR2986134B1 (fr) * | 2012-02-01 | 2015-05-01 | Roquette Freres | Produits de cuisson ne contenant pas de gluten |
ES2849424T3 (es) | 2016-06-05 | 2021-08-18 | Mondelez Europe Gmbh | Composición de alimento sabroso horneado que comprende vegetales de raíz desmenuzada y método para elaborar el mismo |
USD864516S1 (en) | 2018-05-14 | 2019-10-29 | Intercontinental Great Brands Llc | Thin food cluster |
Family Cites Families (21)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3971859A (en) | 1972-02-11 | 1976-07-27 | Peavey Company | Technique for preparing edible food flavor pellets |
US3857977A (en) | 1973-05-29 | 1974-12-31 | Peavey Co | Food flavor pellets with wheat flour, soy flour and buttermilk base |
US3851072A (en) | 1973-05-29 | 1974-11-26 | Peavey Co | Food flavor pellets with meat texture |
US4308286A (en) * | 1980-03-04 | 1981-12-29 | Jeno's Inc. | Process of producing non-docked fried dough crust |
US4834996A (en) * | 1985-09-05 | 1989-05-30 | Nabisco Brands, Inc. | Extruded starch snack foods and process |
US4623548A (en) * | 1985-05-09 | 1986-11-18 | Willard Miles J | Method for preparing extruded fried snack products from corn and other cereal flours |
US4828856A (en) * | 1986-05-19 | 1989-05-09 | Willard Miles J | Method of making dehydrated hash brown potato mixture |
EP0338239A1 (en) | 1988-04-22 | 1989-10-25 | J.R. Short Milling Company | Microwaveable food products and methods for producing them |
GB8829834D0 (en) * | 1988-12-21 | 1989-02-15 | Unilever Plc | Snack food product |
US5304055A (en) * | 1991-11-27 | 1994-04-19 | Nabisco, Inc. | Apparatus and methods for the production of three-dimensional food products |
US5384144A (en) * | 1993-09-17 | 1995-01-24 | Kellogg Company | Psyllium enriched pasta products and method for making same |
US5672369A (en) * | 1995-06-07 | 1997-09-30 | The Pillsbury Company | Alcohol and polyol-containing doughs and method of making |
US5928701A (en) | 1995-06-07 | 1999-07-27 | The Procter & Gamble Company | Process for making fat-free corn chips |
US5601070A (en) * | 1996-06-17 | 1997-02-11 | Middleby Marshall, Inc. | Convection oven |
US5783240A (en) * | 1996-10-16 | 1998-07-21 | Wenger Manufacturing, Inc. | Method of producing high protein, high fat sinking aquatic feed |
CN1295444A (zh) * | 1998-04-02 | 2001-05-16 | 宝洁公司 | 用于制作半成品的面团组合物和用该半成品生产的淀粉质小吃食品 |
US6180151B1 (en) * | 1999-06-10 | 2001-01-30 | The Pillsbury Company | Leavened dough extrusion process |
US20030064145A1 (en) * | 2001-10-03 | 2003-04-03 | Fannon John E. | Puffed protein based snack food |
US6432463B1 (en) | 2001-10-31 | 2002-08-13 | Recot, Inc. | Process for producing expandable pellets |
US6881429B2 (en) | 2002-02-05 | 2005-04-19 | The Pillsbury Company | Method of extruding bread dough and products thereof |
US7189424B2 (en) * | 2002-03-29 | 2007-03-13 | Larry R. Grell | Rice-based snack chip and method of making same |
-
2004
- 2004-12-02 MX MXPA04012039A patent/MXPA04012039A/es active IP Right Grant
-
2005
- 2005-12-01 BR BRPI0518804-0A patent/BRPI0518804B1/pt not_active IP Right Cessation
- 2005-12-01 EP EP05815714.0A patent/EP1852019B1/en not_active Not-in-force
- 2005-12-01 CN CNA2005800398164A patent/CN101119649A/zh active Pending
- 2005-12-01 US US11/792,088 patent/US7985438B2/en active Active
- 2005-12-01 WO PCT/MX2005/000111 patent/WO2006059892A1/es active Search and Examination
- 2005-12-01 CA CA2587246A patent/CA2587246C/en not_active Expired - Fee Related
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102711518A (zh) * | 2009-07-27 | 2012-10-03 | 格里菲思实验室国际有限公司 | 附聚物及其制备 |
Also Published As
Publication number | Publication date |
---|---|
BRPI0518804B1 (pt) | 2014-09-02 |
EP1852019A1 (en) | 2007-11-07 |
WO2006059892B1 (es) | 2006-09-14 |
WO2006059892A1 (es) | 2006-06-08 |
CA2587246C (en) | 2012-08-21 |
CA2587246A1 (en) | 2006-06-08 |
US20070298153A1 (en) | 2007-12-27 |
US7985438B2 (en) | 2011-07-26 |
BRPI0518804A2 (pt) | 2008-12-09 |
MXPA04012039A (es) | 2006-06-06 |
EP1852019A4 (en) | 2010-04-14 |
WO2006059892A8 (es) | 2007-10-25 |
EP1852019B1 (en) | 2015-07-22 |
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C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
ASS | Succession or assignment of patent right |
Owner name: IHS GLOBAL VARIABLE CAPITAL INVESTMENT DEVELOPMENT Free format text: FORMER OWNER: IHS INTERNAT HEALTHY SNACKS S. Effective date: 20110104 |
|
C41 | Transfer of patent application or patent right or utility model | ||
COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: MEXICO CITY, MEXICO TO: MIGUEL IDAR, MEXICO |
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TA01 | Transfer of patent application right |
Effective date of registration: 20110104 Address after: Mexico Miguel idar Applicant after: IHS global variable capital investment development Limited by Share Ltd Address before: Mexico Mexico City Applicant before: IHS Internat Healthy Snacks S. |
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C12 | Rejection of a patent application after its publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20080206 |