ES452423A0 - Procedimiento para la produccion de aperitivos a base de pasta de patata. - Google Patents

Procedimiento para la produccion de aperitivos a base de pasta de patata.

Info

Publication number
ES452423A0
ES452423A0 ES452423A ES452423A ES452423A0 ES 452423 A0 ES452423 A0 ES 452423A0 ES 452423 A ES452423 A ES 452423A ES 452423 A ES452423 A ES 452423A ES 452423 A0 ES452423 A0 ES 452423A0
Authority
ES
Spain
Prior art keywords
appetizers
procedure
production
pasta based
potato pasta
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
Application number
ES452423A
Other languages
English (en)
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.)
Gist Brocades NV
Original Assignee
Gist Brocades NV
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
Priority claimed from GB42329/75A external-priority patent/GB1564000A/en
Application filed by Gist Brocades NV filed Critical Gist Brocades NV
Publication of ES452423A0 publication Critical patent/ES452423A0/es
Pending legal-status Critical Current

Links

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
    • 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
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or 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 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
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
    • 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

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
ES452423A 1975-10-15 1976-10-15 Procedimiento para la produccion de aperitivos a base de pasta de patata. Pending ES452423A0 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB42329/75A GB1564000A (en) 1975-10-15 1975-10-15 Edible compositions
GB3844676 1976-09-16

Publications (1)

Publication Number Publication Date
ES452423A0 true ES452423A0 (es) 1978-03-16

Family

ID=26263805

Family Applications (1)

Application Number Title Priority Date Filing Date
ES452423A Pending ES452423A0 (es) 1975-10-15 1976-10-15 Procedimiento para la produccion de aperitivos a base de pasta de patata.

Country Status (15)

Country Link
US (1) US4348417A (es)
AT (1) AT358371B (es)
AU (1) AU507622B2 (es)
CH (1) CH628778A5 (es)
DE (2) DE2660257C3 (es)
DK (1) DK462976A (es)
ES (1) ES452423A0 (es)
FI (1) FI61124C (es)
FR (1) FR2327731A1 (es)
IE (1) IE43957B1 (es)
LU (1) LU75995A1 (es)
MX (1) MX4003E (es)
NL (1) NL169264C (es)
NO (1) NO143448C (es)
PT (1) PT65654B (es)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4455321A (en) * 1982-05-10 1984-06-19 Food Technology Products Potato snacks and method of preparation
JPH03244340A (ja) * 1990-02-21 1991-10-31 Lotte Co Ltd 酵素処理によるビスケットの製造方法
US5344663A (en) * 1992-01-15 1994-09-06 Anne M. Jewell Process for producing a fat-substitute bakery dough and the fat substitute bakery products
WO1993025091A1 (en) * 1992-06-16 1993-12-23 Fit-Foods Inc. A method of making food chip products
FR2755829B1 (fr) * 1996-11-15 1999-03-05 Groupe Danone Sa Procede de fabrication d'un produit alimentaire a base de pate laminee et/ou feuilletee
US8414940B2 (en) * 2002-11-06 2013-04-09 Urth Tech, LLC Reduction of acrylamide formation in cooked starchy foods
US20050214411A1 (en) * 2004-03-29 2005-09-29 Lindsay Robert C Methods for suppressing acrylamide formation and restoring browned color and flavor
EP1709876A3 (en) * 2006-05-31 2006-11-02 Drogheria e Alimentari S.r.l. Instant sauces for food use
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
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
BR112014030490A2 (pt) 2012-06-05 2017-06-27 Intercontinental Great Brands Llc produção de produtos fragmentados com inclusões
EP3681314A1 (en) * 2017-09-14 2020-07-22 Lambweston/Meijer V.O.F. Potato dough

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2701200A (en) * 1952-03-29 1955-02-01 Gen Mills Inc Process of preparing a puffed cereal product and the resulting product
US3027258A (en) * 1961-03-21 1962-03-27 Dca Food Ind Method of producing a chip-type food product
US3144338A (en) * 1963-01-23 1964-08-11 Gen Foods Corp Method of making yeast-raised baked products
CA902423A (en) * 1968-09-18 1972-06-13 Frito-Lay Potato products and process for making same
GB1261730A (en) 1968-09-20 1972-01-26 Ranks Hovis Mcdougall Ltd Process for the production of foodstuffs
US3574634A (en) * 1969-06-02 1971-04-13 Calogics Inc Low calorie foodstuffs
CA927192A (en) * 1970-03-10 1973-05-29 Kortschot Cornelis Snack product and process
US3752675A (en) * 1970-10-05 1973-08-14 Univ Kansas State Incorporation of non-wheat grain or tuber flours or starches in wheat flour based bread,baked or fried dough goods

Also Published As

Publication number Publication date
NO143448B (no) 1980-11-10
MX4003E (es) 1981-10-29
PT65654B (en) 1978-04-11
AT358371B (de) 1980-09-10
US4348417A (en) 1982-09-07
IE43957L (en) 1977-04-15
CH628778A5 (de) 1982-03-31
NL7611331A (nl) 1977-04-19
IE43957B1 (en) 1981-07-15
DE2646672A1 (de) 1977-04-21
DE2646672B2 (de) 1979-04-12
FI61124B (fi) 1982-02-26
DE2660257B2 (de) 1981-05-14
NL169264B (nl) 1982-02-01
FR2327731A1 (fr) 1977-05-13
NL169264C (nl) 1982-07-01
NO143448C (no) 1981-02-18
ATA756376A (de) 1980-01-15
FI762926A (es) 1977-04-16
LU75995A1 (es) 1978-05-16
DE2646672C3 (de) 1979-11-29
NO763481L (es) 1977-04-18
FR2327731B1 (es) 1979-02-23
DE2660257C3 (de) 1982-01-21
FI61124C (fi) 1982-06-10
PT65654A (en) 1976-10-01
DK462976A (da) 1977-04-16
AU1865476A (en) 1978-04-20
AU507622B2 (en) 1980-02-21

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