ES8405252A1 - Procedimiento para obtener una pasta alimenticia. - Google Patents
Procedimiento para obtener una pasta alimenticia.Info
- Publication number
- ES8405252A1 ES8405252A1 ES518479A ES518479A ES8405252A1 ES 8405252 A1 ES8405252 A1 ES 8405252A1 ES 518479 A ES518479 A ES 518479A ES 518479 A ES518479 A ES 518479A ES 8405252 A1 ES8405252 A1 ES 8405252A1
- Authority
- ES
- Spain
- Prior art keywords
- starch
- mixture
- product
- production
- snack food
- 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
Links
- 235000011888 snacks Nutrition 0.000 title abstract 2
- 235000013305 food Nutrition 0.000 title 1
- 229920002472 Starch Polymers 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 235000019698 starch Nutrition 0.000 abstract 2
- 239000008107 starch Substances 0.000 abstract 2
- 229920000881 Modified starch Polymers 0.000 abstract 1
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract 1
- 244000061456 Solanum tuberosum Species 0.000 abstract 1
- 239000008187 granular material Substances 0.000 abstract 1
- 235000015927 pasta Nutrition 0.000 abstract 1
- 239000008188 pellet Substances 0.000 abstract 1
- 229920001592 potato starch Polymers 0.000 abstract 1
- 150000003839 salts Chemical class 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
- 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
- A23L19/135—Preformed edible shells filled with mashed potatoes; Stuffed 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
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)
- Noodles (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Formation And Processing Of Food Products (AREA)
Abstract
PROCEDIMIENTO PARA LA OBTENCION DE UNA PASTA ALIMENTICIA, A BASE DE ALMIDON PARA LA DILATACION SUBSIGUIENTE ANTES DEL CONSUMO.COMPRENDE LAS SIGUIENTES OPERACIONES: PRIMERA, SE PREPARA UNA MEZCLA BASADA EN ALMIDON CON UN CONTENIDO EN HUMEDAD COMPRENDIDO ENTRE UN 26 Y UN 40; SEGUNDA, SE EXTRUSIONA LA MEZCLA FORMADA A TRAVES DE UN EXTRUSIONADOR PROVISTO DE MATRIZ, PARA FORMAR UN PRODUCTO CON UN ESPESOR COMPRENDIDO ENTRE 0,35 Y 2 MILIMETROS, A UNA TEMPERATURA PREVIA DE ENTRADA A LA MATRIZ COMPRENDIDA EN UN MARGEN DE 40 A 75 GRADOS Y A UNA PRESIONPREVIA DE ENTRADA A LA MATRIZ DENTRO DEL MARGEN COMPRENDIDO ENTRE 50 Y 140 KG/CM, EN CUYAS CONDICIONES SE INHIBE LA GELATINIZACION; Y POR ULTIMO, SE GELATINIZA PARCIALMENTE EL ALMIDON MEDIANTE EL EMPLEO DE UN PROCEDIMIENTO DE VAPORIZACION A UNA TEMPERATURA COMPRENDIDA ENTRE 85 Y 140 GRADOS.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB8138824 | 1981-12-23 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES8405252A1 true ES8405252A1 (es) | 1984-06-16 |
| ES518479A0 ES518479A0 (es) | 1984-06-16 |
Family
ID=10526820
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES518479A Granted ES518479A0 (es) | 1981-12-23 | 1982-12-22 | Procedimiento para obtener una pasta alimenticia. |
Country Status (8)
| Country | Link |
|---|---|
| JP (1) | JPS58134946A (es) |
| CA (1) | CA1179185A (es) |
| DE (1) | DE3247340A1 (es) |
| ES (1) | ES518479A0 (es) |
| FR (1) | FR2518371B1 (es) |
| IT (1) | IT1157973B (es) |
| NL (1) | NL190801C (es) |
| ZA (1) | ZA829130B (es) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3234154A1 (de) * | 1982-09-15 | 1984-03-15 | Franz Prof.Dr.-Ing. 3406 Bovenden Wieneke | Verfahren und einrichtung zum aufblaehen und trocknen bzw. zum garen von feuchtehaltigem, biologischen nahrungsgut |
| DE3440515C2 (de) * | 1984-11-06 | 1986-09-18 | Maggi GmbH, 7700 Singen | Verwendung eines Kartoffel-Trockenprodukts zur Herstellung von Kartoffelknödeln |
| DE3538805A1 (de) * | 1985-10-31 | 1987-05-07 | Eckardt Kg Pfanni Werk Otto | Verzehrbarer riegel am stiel |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1273516A (en) * | 1971-03-02 | 1972-05-10 | Ranks Hovis Mcdougall Ltd | Process for the preparation of cereal flour-based crisps |
| US3836680A (en) * | 1971-07-21 | 1974-09-17 | S Salza | Protein-free alimentary pastes and a process for their production |
| GB1525631A (en) * | 1975-02-07 | 1978-09-20 | Toms Foods Ltd | Food products |
| ZA764365B (en) * | 1975-08-27 | 1977-07-27 | Gen Mills Inc | Snack food process |
| GB2074436B (en) * | 1980-04-26 | 1983-10-05 | Howard A N | Cereal snackfoods and compositions and methods for making the same |
-
1982
- 1982-12-13 ZA ZA829130A patent/ZA829130B/xx unknown
- 1982-12-21 IT IT68494/82A patent/IT1157973B/it active
- 1982-12-21 FR FR8221471A patent/FR2518371B1/fr not_active Expired
- 1982-12-21 DE DE19823247340 patent/DE3247340A1/de not_active Withdrawn
- 1982-12-21 JP JP57224816A patent/JPS58134946A/ja active Pending
- 1982-12-22 ES ES518479A patent/ES518479A0/es active Granted
- 1982-12-22 NL NL8204945A patent/NL190801C/xx not_active IP Right Cessation
- 1982-12-22 CA CA000418371A patent/CA1179185A/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| NL190801B (nl) | 1994-04-05 |
| FR2518371B1 (fr) | 1988-12-16 |
| IT1157973B (it) | 1987-02-18 |
| CA1179185A (en) | 1984-12-11 |
| NL190801C (nl) | 1994-09-01 |
| FR2518371A1 (fr) | 1983-06-24 |
| DE3247340A1 (de) | 1983-06-30 |
| IT8268494A0 (it) | 1982-12-21 |
| ZA829130B (en) | 1983-10-26 |
| JPS58134946A (ja) | 1983-08-11 |
| ES518479A0 (es) | 1984-06-16 |
| NL8204945A (nl) | 1983-07-18 |
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