ECSP055787A - Proceso para preparar productos de galletas de sal rellenas - Google Patents
Proceso para preparar productos de galletas de sal rellenasInfo
- Publication number
- ECSP055787A ECSP055787A EC2005005787A ECSP055787A ECSP055787A EC SP055787 A ECSP055787 A EC SP055787A EC 2005005787 A EC2005005787 A EC 2005005787A EC SP055787 A ECSP055787 A EC SP055787A EC SP055787 A ECSP055787 A EC SP055787A
- Authority
- EC
- Ecuador
- Prior art keywords
- salt
- dough
- filling
- prepared
- crispy
- Prior art date
Links
- 150000003839 salts Chemical class 0.000 title abstract 4
- 238000000034 method Methods 0.000 title abstract 3
- 235000014510 cooky Nutrition 0.000 title 1
- 235000015895 biscuits Nutrition 0.000 abstract 3
- 239000012071 phase Substances 0.000 abstract 2
- 239000008346 aqueous phase Substances 0.000 abstract 1
- 239000000945 filler Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000002906 microbiologic effect Effects 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 238000000518 rheometry Methods 0.000 abstract 1
- 239000007787 solid Substances 0.000 abstract 1
Classifications
-
- 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
- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Se proporciona un proceso para la preparación de bocadillos de galletas de sal rellenas que contiene un rellano estable, cremoso, baja lubricidad Aw y y estable al horneado, cubierto con galletas de sal crujientes horneadas con eficacia y consistencia a pesar de la difícil reología del relleno. En un primer paso, un relleno horneable de textura lisa se prepara el cual comprende una fase oleosa, una fase acuosa y una fase de sólidos, mediante un proceso que comprende combinar los ingredientes y mezclar con alto esquileo para formar una masa homogénea que tenga una viscosidad mayor de 1.5 x 105 centipoise. También se preparan láminas superiores e inferiores de la pasta de la galleta de sal, cuya lámina inferior se mueve a una velocidad horizontal predeterminada para depositar una pluralidad de flujos continuos e intermitentes de un relleno horneable a partir de un depositador que comprende una pluralidad de aberturas. La lámina superior de la pasta es colocada sobre la lámina inferior, y las láminas son cortadas y/o marcadas en un molde predeterminado para formar un producto de masa no horneada y rellena. Finalmente, el producto es horneado suficientemente para proveer una capa externa crujiente que presenta estabilidad de textura y microbiológica.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US10/842,392 US20050249845A1 (en) | 2004-05-10 | 2004-05-10 | Process for preparing filled cracker products |
Publications (1)
Publication Number | Publication Date |
---|---|
ECSP055787A true ECSP055787A (es) | 2005-09-20 |
Family
ID=35239724
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EC2005005787A ECSP055787A (es) | 2004-05-10 | 2005-05-10 | Proceso para preparar productos de galletas de sal rellenas |
Country Status (10)
Country | Link |
---|---|
US (1) | US20050249845A1 (es) |
CN (1) | CN1781378A (es) |
AR (1) | AR048787A1 (es) |
AU (1) | AU2005201820A1 (es) |
BR (1) | BRPI0501676A (es) |
CA (1) | CA2506378A1 (es) |
CO (1) | CO5640053A2 (es) |
EC (1) | ECSP055787A (es) |
MX (1) | MXPA05005034A (es) |
ZA (1) | ZA200503473B (es) |
Families Citing this family (18)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US9060531B2 (en) * | 2007-10-31 | 2015-06-23 | Corporativo Internacional Mexicano, S. De R.L. De C.V. | Laminated baked snack bar |
US9119410B2 (en) | 2008-02-29 | 2015-09-01 | Intercontinental Great Brands Llc | Filled, baked crispy snack having a high moisture content |
US8287936B2 (en) | 2009-02-17 | 2012-10-16 | Kraft Foods Global Brands Llc | Bake-stable creamy food filling base |
DK2281461T3 (da) * | 2009-06-12 | 2012-03-26 | Kraft Foods Global Brands Llc | Kikseprodukt med forbedret stabilitet |
MX339373B (es) * | 2009-08-07 | 2016-05-23 | Kellog Co | Producto de bocadillo relleno con lineas de relleno espaciadas y metodo para hacerlo. |
US10264804B2 (en) | 2010-10-19 | 2019-04-23 | Intercontinental Great Brands Llc | Heat-stable filling with cereal-derived ingredients |
CN102960391B (zh) * | 2012-11-26 | 2014-09-03 | 晋城市古陵山食品有限公司 | 一种酥韧双层饼生产设备及生产工艺 |
RU2015114098A (ru) * | 2012-12-14 | 2017-01-20 | Интерконтинентал Грейт Брендс Ллк | Печенье с тиснением на верхней и нижней сторонах |
US20140242245A1 (en) * | 2013-02-28 | 2014-08-28 | Frito-Lay North America, Inc. | Shelf-stable baked crisps and method for making same |
DE102013219617A1 (de) * | 2013-09-27 | 2015-04-16 | Michael F. J. Ostermair | Backware mit einer rinnenförmigen Vertiefung und einer darin enthaltenen Füllung sowie Verfahren zu deren Herstellung |
DE102014213450A1 (de) * | 2014-07-10 | 2016-01-14 | Kuchenmeister Gmbh | Multivariables Backverfahren und Vorrichtung dafür |
CN108261098B (zh) * | 2017-01-03 | 2021-09-28 | 宁波市润桥工业设计有限公司 | 一种双旋转烧烤装置 |
CN108261097B (zh) * | 2017-01-03 | 2021-05-25 | 宁波市润桥工业设计有限公司 | 一种双旋转烧烤装置 |
DE102018204243A1 (de) * | 2018-03-20 | 2019-09-26 | Kuchenmeister Gmbh | Verfahren zur kontinuierlichen Herstellung von Backwaren, insbesondere Backwaren aus Weizenteigen, und Vorrichtung dafür |
CN109770160B (zh) * | 2019-02-25 | 2022-03-08 | 中国农业科学院农产品加工研究所 | 夹心脂肪脆产品加工设备及方法 |
CN109864090B (zh) * | 2019-03-19 | 2021-06-01 | 黎明职业大学 | 豆荚饼干生产机 |
CN110326649A (zh) * | 2019-07-25 | 2019-10-15 | 奇客食品有限责任公司 | 一种高钙益生菌夹心饼干及其制备方法 |
US20210235709A1 (en) * | 2020-02-03 | 2021-08-05 | General Mills, Inc. | Apparatus and Method for Producing Scored Dough Pieces |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4596714A (en) * | 1983-11-17 | 1986-06-24 | The Procter & Gamble Company | Process for making a baked filled snack product |
US4618498A (en) * | 1985-06-11 | 1986-10-21 | Nabisco Brands, Inc. | Process for producing latticed pastry products |
US5366750A (en) * | 1993-01-13 | 1994-11-22 | Crompton & Knowles Corporation | Thermostable edible composition having ultra-low water activity |
EP1102510A1 (en) * | 1999-10-12 | 2001-05-23 | Taskin Sakarya | Location system for mobile telephones |
US6793956B2 (en) * | 2000-10-23 | 2004-09-21 | The Procter & Gamble Co. | Low-moisture, reduced fat, lipid-based fillings |
US6905720B2 (en) * | 2001-02-02 | 2005-06-14 | Kraft Foods Holdings, Inc. | Low lactose, low moisture shelf-stable, bakeable savory cheese product and process for preparing it |
-
2004
- 2004-05-10 US US10/842,392 patent/US20050249845A1/en not_active Abandoned
-
2005
- 2005-04-29 AU AU2005201820A patent/AU2005201820A1/en not_active Abandoned
- 2005-04-29 ZA ZA200503473A patent/ZA200503473B/xx unknown
- 2005-05-05 CO CO05043470A patent/CO5640053A2/es unknown
- 2005-05-05 CA CA002506378A patent/CA2506378A1/en not_active Abandoned
- 2005-05-06 BR BRPI0501676-2A patent/BRPI0501676A/pt not_active Application Discontinuation
- 2005-05-09 CN CNA200510092272XA patent/CN1781378A/zh active Pending
- 2005-05-10 EC EC2005005787A patent/ECSP055787A/es unknown
- 2005-05-10 AR ARP050101886A patent/AR048787A1/es unknown
- 2005-05-10 MX MXPA05005034A patent/MXPA05005034A/es not_active Application Discontinuation
Also Published As
Publication number | Publication date |
---|---|
ZA200503473B (en) | 2006-02-22 |
CA2506378A1 (en) | 2005-11-10 |
AR048787A1 (es) | 2006-05-24 |
AU2005201820A1 (en) | 2005-11-24 |
MXPA05005034A (es) | 2005-11-15 |
BRPI0501676A (pt) | 2006-04-18 |
CN1781378A (zh) | 2006-06-07 |
CO5640053A2 (es) | 2006-05-31 |
US20050249845A1 (en) | 2005-11-10 |
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