CZ286471B6 - Ready-made dumpling based on starch and process for preparing thereof - Google Patents
Ready-made dumpling based on starch and process for preparing thereof Download PDFInfo
- Publication number
- CZ286471B6 CZ286471B6 CS19921109A CS110992A CZ286471B6 CZ 286471 B6 CZ286471 B6 CZ 286471B6 CS 19921109 A CS19921109 A CS 19921109A CS 110992 A CS110992 A CS 110992A CZ 286471 B6 CZ286471 B6 CZ 286471B6
- Authority
- CZ
- Czechia
- Prior art keywords
- starch
- weight
- dumplings
- dumpling
- particles
- Prior art date
Links
- 229920002472 Starch Polymers 0.000 title claims abstract description 61
- 235000019698 starch Nutrition 0.000 title claims abstract description 61
- 239000008107 starch Substances 0.000 title claims abstract description 57
- 238000004519 manufacturing process Methods 0.000 title claims description 22
- 239000002245 particle Substances 0.000 claims abstract description 74
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 69
- 239000008187 granular material Substances 0.000 claims description 34
- 244000061456 Solanum tuberosum Species 0.000 claims description 25
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 25
- 230000005484 gravity Effects 0.000 claims description 23
- 239000011800 void material Substances 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 18
- 235000008429 bread Nutrition 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 9
- 238000011049 filling Methods 0.000 claims description 8
- 235000013339 cereals Nutrition 0.000 claims description 7
- 229920000881 Modified starch Polymers 0.000 claims description 6
- 235000019426 modified starch Nutrition 0.000 claims description 6
- 239000004368 Modified starch Substances 0.000 claims description 5
- 239000011230 binding agent Substances 0.000 claims description 5
- 239000011148 porous material Substances 0.000 claims description 5
- 239000002960 lipid emulsion Substances 0.000 claims description 4
- 230000015572 biosynthetic process Effects 0.000 claims description 3
- 239000007795 chemical reaction product Substances 0.000 claims description 3
- 239000004519 grease Substances 0.000 claims description 3
- 102000009027 Albumins Human genes 0.000 claims description 2
- 108010088751 Albumins Proteins 0.000 claims description 2
- 238000004220 aggregation Methods 0.000 claims description 2
- 230000002776 aggregation Effects 0.000 claims description 2
- 229920001592 potato starch Polymers 0.000 claims description 2
- 238000003825 pressing Methods 0.000 claims description 2
- 239000012467 final product Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 19
- 238000009835 boiling Methods 0.000 description 12
- 238000005056 compaction Methods 0.000 description 11
- 238000010411 cooking Methods 0.000 description 10
- 230000008961 swelling Effects 0.000 description 8
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 6
- 102000002322 Egg Proteins Human genes 0.000 description 6
- 108010000912 Egg Proteins Proteins 0.000 description 6
- 239000004594 Masterbatch (MB) Substances 0.000 description 6
- 235000014103 egg white Nutrition 0.000 description 6
- 210000000969 egg white Anatomy 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 238000004806 packaging method and process Methods 0.000 description 6
- 241000209140 Triticum Species 0.000 description 5
- 235000021307 Triticum Nutrition 0.000 description 5
- 239000000654 additive Substances 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 238000009736 wetting Methods 0.000 description 5
- 241000219198 Brassica Species 0.000 description 4
- 235000003351 Brassica cretica Nutrition 0.000 description 4
- 235000003343 Brassica rupestris Nutrition 0.000 description 4
- 235000010460 mustard Nutrition 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- VZGDMQKNWNREIO-UHFFFAOYSA-N tetrachloromethane Chemical compound ClC(Cl)(Cl)Cl VZGDMQKNWNREIO-UHFFFAOYSA-N 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 3
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 235000013861 fat-free Nutrition 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 3
- 235000012015 potatoes Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 239000000945 filler Substances 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 235000012794 white bread Nutrition 0.000 description 2
- 239000004097 EU approved flavor enhancer Substances 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000009164 Petroselinum crispum Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 239000007900 aqueous suspension Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000012937 correction Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000011796 hollow space material Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 238000012886 linear function Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000001050 lubricating effect Effects 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 235000013575 mashed potatoes Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 235000011197 perejil Nutrition 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 235000013573 potato product Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000012465 retentate Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000004078 waterproofing Methods 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- -1 white Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L19/13—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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
Landscapes
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Dispersion Chemistry (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Fodder In General (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cookers (AREA)
- Noodles (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE4112082A DE4112082C1 (enExample) | 1991-04-12 | 1991-04-12 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CS110992A3 CS110992A3 (en) | 1992-10-14 |
| CZ286471B6 true CZ286471B6 (en) | 2000-04-12 |
Family
ID=6429501
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CS19921109A CZ286471B6 (en) | 1991-04-12 | 1992-04-13 | Ready-made dumpling based on starch and process for preparing thereof |
Country Status (7)
| Country | Link |
|---|---|
| EP (1) | EP0513504B1 (enExample) |
| AT (1) | ATE123382T1 (enExample) |
| CZ (1) | CZ286471B6 (enExample) |
| DE (2) | DE4112082C1 (enExample) |
| ES (1) | ES2075510T3 (enExample) |
| HU (1) | HU215272B (enExample) |
| PL (1) | PL168010B1 (enExample) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE4234345C2 (de) * | 1991-04-12 | 1997-01-16 | Pfanni Werke Gmbh & Co Kg | Fertigknödel auf Stärkebasis und Verfahren zu seiner Herstellung |
| DE4213232A1 (de) * | 1992-04-22 | 1993-10-28 | Georg Gallersdoerfer | Verfahren und Vorrichtung zur Herstellung von servierfertigen Böhmischen Knödeln |
| DE4237793A1 (de) * | 1992-11-09 | 1994-05-11 | Kellner Georg | Fertigknödel auf Weißbrotbasis und Verfahren zu seiner Herstellung |
| AT519778B1 (de) * | 2017-04-06 | 2019-01-15 | Werner Schwaighofer | Verfahren zur Herstellung eines Kartoffel enthaltenden Nahrungsmittels |
Family Cites Families (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1251639B (de) | 1967-10-05 | Markt-St Florian bei Linz Leopold Leitner (Österreich) | Verfahren zum Herstellen getrockneter, in kochfesten, wasserdurchlässigen Beuteln abgefüllter und durch Kochen fertigzustellender Knödel | |
| US3489575A (en) * | 1967-01-06 | 1970-01-13 | Us Army | Freeze-vacuum-dehydrated fried potato cakes |
| DE1921648C3 (de) * | 1968-04-30 | 1974-05-16 | American Potato Co., San Francisco, Calif. (V.St.A.) | Trockene Agglomerate aus gekochten und entwässerten Kartoffelteilchen und Verfahren zu deren Herstellung |
| DE1936465C3 (de) * | 1969-07-17 | 1973-07-12 | Wilke Gerhard | Verfahren zur Herstellung von in heissem Wasser quellenden flockenfoermigen Trockenprodukten |
| GB1484455A (en) * | 1973-10-17 | 1977-09-01 | Toms Foods Ltd | Method of producing a simulated pasta snack product |
| US3882253A (en) * | 1974-02-15 | 1975-05-06 | Us Army | Directly edible and rapidly rehydratable compacted and dehydrated food bar and method of making the same |
| DE2412600A1 (de) * | 1974-03-15 | 1975-09-18 | American Potato Co | Entwaesserte kugelfoermige bzw. traubenfoermige kartoffelprodukte aus kartoffelagglomeraten und verfahren zu deren herstellung |
| DE3308375A1 (de) * | 1983-03-09 | 1984-09-13 | Pfanni-Werke Otto Eckart KG, 8000 München | Mischung fuer semmelknoedel und verfahren zu ihrer herstellung |
| DE3325293A1 (de) * | 1983-07-13 | 1985-01-31 | bio producta Dr. Rapp GmbH, 7768 Stockach | Genussfertiges kartoffelstaebchen und verfahren zu seiner herstellung |
| DE3340354C1 (de) * | 1983-11-08 | 1985-05-02 | Pfanni-Werke Otto Eckart KG, 8000 München | Verfahren zur Herstellung von in heißem Wasser quellbarem Kartoffeltrockengranulat und seine Verwendung für Klöße |
| DE3401596A1 (de) * | 1984-01-18 | 1985-10-24 | Pfanni-Werke Otto Eckart KG, 8000 München | Verfahren zur herstellung von in heissem wasser rehydratisierbaren, granulierten trockenprodukten fuer knoedel |
| DE3503831A1 (de) * | 1985-02-05 | 1986-08-07 | Pfanni-Werke Otto Eckart KG, 8000 München | Instant-kartoffeltrockengranulat und verfahren zu dessen herstellung |
| DE3545031A1 (de) * | 1985-12-19 | 1987-06-25 | Eckardt Kg Pfanni Werk Otto | Knoedel auf brotbasis mit erhoehtem ballaststoffgehalt |
| DE3624433A1 (de) * | 1986-07-19 | 1988-01-28 | Nuernberger Klossteig Nk Gmbh | Verfahren zur herstellung von klossteig aus rohen und gekochten kartoffeln |
-
1991
- 1991-04-12 DE DE4112082A patent/DE4112082C1/de not_active Expired - Fee Related
-
1992
- 1992-03-27 AT AT92105318T patent/ATE123382T1/de not_active IP Right Cessation
- 1992-03-27 EP EP92105318A patent/EP0513504B1/de not_active Expired - Lifetime
- 1992-03-27 DE DE59202434T patent/DE59202434D1/de not_active Expired - Fee Related
- 1992-03-27 ES ES92105318T patent/ES2075510T3/es not_active Expired - Lifetime
- 1992-04-07 PL PL92294125A patent/PL168010B1/pl unknown
- 1992-04-08 HU HU9201188A patent/HU215272B/hu not_active IP Right Cessation
- 1992-04-13 CZ CS19921109A patent/CZ286471B6/cs not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| HU9201188D0 (en) | 1992-06-29 |
| HU215272B (hu) | 1998-11-30 |
| ATE123382T1 (de) | 1995-06-15 |
| CS110992A3 (en) | 1992-10-14 |
| DE59202434D1 (de) | 1995-07-13 |
| HUT63745A (en) | 1993-10-28 |
| ES2075510T3 (es) | 1995-10-01 |
| PL168010B1 (en) | 1995-12-30 |
| DE4112082C1 (enExample) | 1992-12-10 |
| EP0513504B1 (de) | 1995-06-07 |
| EP0513504A1 (de) | 1992-11-19 |
| PL294125A1 (en) | 1993-02-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4394397A (en) | Process for producing pasta products | |
| AU783754B2 (en) | Food bar | |
| US3968265A (en) | Freeze-thaw stable, french fry potato product and process for producing the same | |
| US4734289A (en) | Food material for puffing | |
| US3656967A (en) | Process for preparing a baked two-phase product | |
| JP4772160B1 (ja) | 即席乾燥麺およびその製造方法 | |
| EP0662788B1 (fr) | Procede de preparation de produit alimentaire a rehydratation rapide susceptible d'etre ajoute a des potages et soupes instantanes | |
| EP2404506A1 (en) | Instant dry noodles and method for producing same | |
| ZA200108737B (en) | Cereal bar. | |
| US4950490A (en) | Taco shell and method of manufacture | |
| US3396036A (en) | Potato food product | |
| US5780091A (en) | Multi layer spiral-shaped, dried pasta/sauce food composition and a method for making the spiral pasta/sauce combination | |
| AU633407B2 (en) | Rice pasta | |
| US3764344A (en) | Dough composition for a cup shaped shell | |
| CZ286471B6 (en) | Ready-made dumpling based on starch and process for preparing thereof | |
| RU2238006C1 (ru) | Способ производства пищевого продукта "хрустящий горошек" | |
| HU221740B1 (hu) | Eljárás keményítőtartalmú főzőtasakos készítmények előállítására | |
| US3692537A (en) | Method of producing an expanded potato product | |
| RU2260953C2 (ru) | Способ приготовления сухарей | |
| PL192038B1 (pl) | Produkt makaronowy do szybkiego gotowania i sposób wytwarzania produktu makaronowego do szybkiego gotowania | |
| RU2276546C1 (ru) | Экструдированный пищевой продукт и способ его производства | |
| US7037546B2 (en) | Method for maintaining designed functional shape | |
| WO1995011599A1 (en) | Snack product comprising a dough envelope and a filling based on crumbs, fat and starch | |
| JPS591461B2 (ja) | ドウブツシリヨウノ セイゾウホウ | |
| JPH0529037Y2 (enExample) |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| IF00 | In force as of 2000-06-30 in czech republic | ||
| MM4A | Patent lapsed due to non-payment of fee |
Effective date: 20030413 |