DE3162689D1 - Process for the preparation of a foodstuff and foodstuff so obtained - Google Patents

Process for the preparation of a foodstuff and foodstuff so obtained

Info

Publication number
DE3162689D1
DE3162689D1 DE8181401711T DE3162689T DE3162689D1 DE 3162689 D1 DE3162689 D1 DE 3162689D1 DE 8181401711 T DE8181401711 T DE 8181401711T DE 3162689 T DE3162689 T DE 3162689T DE 3162689 D1 DE3162689 D1 DE 3162689D1
Authority
DE
Germany
Prior art keywords
foodstuff
preparation
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.)
Expired
Application number
DE8181401711T
Other languages
English (en)
Inventor
Francois Cantenot
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
ECHENON MINOTERIE MBE
Original Assignee
ECHENON MINOTERIE MBE
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 ECHENON MINOTERIE MBE filed Critical ECHENON MINOTERIE MBE
Application granted granted Critical
Publication of DE3162689D1 publication Critical patent/DE3162689D1/de
Expired legal-status Critical Current

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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Cereal-Derived Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
DE8181401711T 1980-11-10 1981-10-27 Process for the preparation of a foodstuff and foodstuff so obtained Expired DE3162689D1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8023975A FR2493677A1 (fr) 1980-11-10 1980-11-10 Procede de fabrication d'un produit alimentaire et produit alimentaire obtenu

Publications (1)

Publication Number Publication Date
DE3162689D1 true DE3162689D1 (en) 1984-04-19

Family

ID=9247858

Family Applications (1)

Application Number Title Priority Date Filing Date
DE8181401711T Expired DE3162689D1 (en) 1980-11-10 1981-10-27 Process for the preparation of a foodstuff and foodstuff so obtained

Country Status (4)

Country Link
US (1) US4418088A (de)
EP (1) EP0052046B1 (de)
DE (1) DE3162689D1 (de)
FR (1) FR2493677A1 (de)

Families Citing this family (61)

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CA1210631A (en) * 1982-09-10 1986-09-02 Alison B. Warren Nutritional cookies
US4800097A (en) * 1984-12-05 1989-01-24 Ogilvie Mills, Inc. Dried nutmeat and starch food product and process
US5652010A (en) * 1984-12-14 1997-07-29 Nabisco, Inc. Production of masa corn-based products
US4873093A (en) * 1984-12-14 1989-10-10 Nabisco Brands, Inc. Starch snack foods and process
US6001409A (en) * 1984-12-14 1999-12-14 Nabisco Technology Company Masa corn-based food products and method of preparing
US4834996A (en) * 1985-09-05 1989-05-30 Nabisco Brands, Inc. Extruded starch snack foods and process
US5104673A (en) * 1984-12-14 1992-04-14 Nabisco Brands, Inc. Extruded starch snack foods
US4919956A (en) * 1985-01-17 1990-04-24 Ogilvie Mills, Inc. Methods for drying honey and molasses
US4756921A (en) * 1985-05-24 1988-07-12 Nabisco Brands, Inc. Bran extrusion process
GB2201573A (en) * 1987-03-02 1988-09-07 United Biscuits Ltd Biscuit snacks
US4997671A (en) * 1988-09-09 1991-03-05 Nabisco Brands, Inc. Chewy dog snacks
US4960043A (en) * 1989-06-07 1990-10-02 Nabisco Brands, Inc. Extruder and continuous mixer arrangement for producing an at least partially baked product having a cookie-like crumb structure
US5079012A (en) 1989-06-07 1992-01-07 Nabisco Brands, Inc. Shelf stable cookie product containing heat and shear sensitive additives and method of making
US5015490A (en) 1989-06-07 1991-05-14 Nabisco Brands, Inc. Production of extruded baked products without oil separation
US4984514A (en) * 1989-06-07 1991-01-15 Nabisco Brands, Inc. Extruder apparatus for producing an at least partially baked product having a cookie-like crumb structure including a post extrusion microwave device
US5030468A (en) 1989-06-07 1991-07-09 Nabisco Brands, Inc. Production of leavened products using high temperature mixing
US4957041A (en) * 1989-06-07 1990-09-18 Nabisco Brands, Inc. Extruder apparatus for producing an at least partially baked product having a cookie-like crumb structure including a post-extrusion radio frequency device
US4938127A (en) * 1989-06-07 1990-07-03 Nabisco Brands, Inc. Extruder and continuous mixer arrangement for producing an at least partially baked product having a cookie-like crumb structure including a post-extrusion radio frequency device
US5015488A (en) 1989-06-07 1991-05-14 Nabisco Brands, Inc. Cookie production with extrusion heat treatment and post extrusion mixing and baking
US5015489A (en) 1989-06-07 1991-05-14 Nabisco Brands, Inc. Production of cookies with extrusion and post extrusion baking
US4957042A (en) * 1989-06-07 1990-09-18 Nabisco Brands, Inc. Extruder and continuous mixer arrangement for producing an at least partially baked product having a cookie-like crumb structure including a post-extrusion microwave device
US5077074A (en) 1989-06-07 1991-12-31 Nabisco Brands, Inc. Preparation of cookie products involving extrusion heating and wire cutting
US5124161A (en) 1989-06-07 1992-06-23 Nabisco Brands, Inc. Filled, microwave expandable snack food product and method and apparatus for its production
US4979434A (en) * 1989-06-07 1990-12-25 Nabisco Brands, Inc. Extruder apparatus for producing an at least partially baked product having a cookie-like crumb structure
US4999208A (en) * 1989-06-07 1991-03-12 Nabisco Brands, Inc. Extrusion baking of cookies having liposome encapsulated ingredients
US5071668A (en) 1989-06-07 1991-12-10 Nabisco Brands, Inc. Extrusion baking of cookies containing heat and shear sensitive additives
US4949628A (en) * 1989-06-07 1990-08-21 Nabisco Brands, Inc. Extruder and continuous mixer arrangement for producing an at least partially baked product having a cookie-like crumb structure, the extruder including a microwave applicator
US5120559A (en) * 1991-10-03 1992-06-09 Cornell Research Foundation, Inc. Extrusion processing with supercritical fluids
US5747091A (en) * 1992-03-30 1998-05-05 Tate & Lyle Public Limited Company Sweetened extruded food products
US5429834A (en) * 1993-05-07 1995-07-04 Nabisco, Inc. Production of chip-like starch based snacks
US5417992A (en) * 1994-03-14 1995-05-23 Cornell Research Foundation, Inc. Supercritical fluid extrusion process and apparatus
US5695804A (en) * 1994-03-24 1997-12-09 Nabisco Technology Company Production of chip-like durum wheat-based snacks
US5505978A (en) * 1994-05-16 1996-04-09 Apv Baker, Inc. Baked corn-based product and process
US5747092A (en) 1996-04-25 1998-05-05 Nabisco Technology Company Production of crispy wheat-based snacks having surface bubbles
US6224933B1 (en) 1999-11-05 2001-05-01 Recot, Inc. Process for expanded pellet production
US6491959B1 (en) 2000-10-13 2002-12-10 Kraft Foods Holdings, Inc. Production of crispy corn-based snacks having surface bubbles
US6432463B1 (en) 2001-10-31 2002-08-13 Recot, Inc. Process for producing expandable pellets
US20050053708A1 (en) 2002-08-09 2005-03-10 Mihalos Mihaelos N. Production of thin, irregular chips with scalloped edges and surface bubbles
US7037540B2 (en) * 2002-09-19 2006-05-02 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US7811618B2 (en) * 2002-09-19 2010-10-12 Frito-Lay North America, Inc. Method for reducing asparagine in food products
US7267834B2 (en) * 2003-02-21 2007-09-11 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US20080299273A1 (en) * 2002-09-19 2008-12-04 Ajay Rajeshwar Bhaskar Method of reducing acryalmide by treating a food product
US7393550B2 (en) * 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
US20070141226A1 (en) * 2002-09-19 2007-06-21 Frito-Lay North America, Inc. Method for Reducing Acrylamide Formation in Thermally Processed Foods
US20070141225A1 (en) * 2002-09-19 2007-06-21 Elder Vincent A Method for Reducing Acrylamide Formation
US8110240B2 (en) * 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US7820220B2 (en) 2005-04-08 2010-10-26 Kraft Foods Global Brands Llc Production of baked snack chips with irregular shape having notched edges
US20070281062A1 (en) * 2006-06-01 2007-12-06 Wilfred Marcellien Bourg Process for Neutralizing Enzymes in Corn
US20080187641A1 (en) * 2007-02-02 2008-08-07 Madird Anthony A Sonora style corn tortillas
US8486684B2 (en) * 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
US20100040750A1 (en) * 2008-08-13 2010-02-18 Assaad Kimberly Nicole Method and apparatus to produce a fried food product having a reduced level of fat and acrylamide
US8284248B2 (en) * 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product
US20100051419A1 (en) * 2008-08-27 2010-03-04 Pravin Maganlal Desai System, method and apparatus for lowering the variability of temperature, moisture content, and acrylamide level in a food product
US8158175B2 (en) * 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide in a food product
US9095145B2 (en) * 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process
US20100112176A1 (en) * 2008-10-31 2010-05-06 Quaker Oats Co. Expansion of Extruded Cereals with Good Source of Fiber
US9215886B2 (en) 2008-12-05 2015-12-22 Frito-Lay North America, Inc. Method for making a low-acrylamide content snack with desired organoleptical properties
US20100255167A1 (en) * 2009-04-07 2010-10-07 Frito-Lay North America, Inc. Method for Reducing Acrylamide in Food Products
US8986774B2 (en) 2011-11-29 2015-03-24 Frito-Lay North America, Inc. Supercritical fluid extruded food product
US8877277B2 (en) 2011-11-29 2014-11-04 Frito-Lay North America, Inc. Supercritical fluid extrusion method, apparatus and system for making a food product
JP6022338B2 (ja) * 2012-12-18 2016-11-09 日清製粉株式会社 パン類または焼き菓子類の製造方法

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE296648C (de) * 1917-01-29 Josef Oebel u. Konrad Adenauer in Köln Llndenthal Jean Oebel Verfahren zur Herstellung eines dem rheinischen Roggenschwarzbrot ähnelnden Schrotbrotes
DE276886C (de) *
US2701200A (en) * 1952-03-29 1955-02-01 Gen Mills Inc Process of preparing a puffed cereal product and the resulting product
DE1034112B (de) * 1956-04-04 1958-07-17 Erna Rose Schulz Geb Rahmel Verfahren zur Herstellung von Diaet-Backwaren
US3539356A (en) * 1967-03-09 1970-11-10 Gen Mills Inc Process of making snack products
US3600193A (en) * 1968-03-28 1971-08-17 Milk Research Inc Food compositions for preparing snack food products
US3787588A (en) * 1972-02-09 1974-01-22 E Turitz Method of making snack food

Also Published As

Publication number Publication date
EP0052046B1 (de) 1984-03-14
EP0052046A1 (de) 1982-05-19
FR2493677A1 (fr) 1982-05-14
US4418088A (en) 1983-11-29
FR2493677B1 (de) 1983-04-08

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Legal Events

Date Code Title Description
8339 Ceased/non-payment of the annual fee