GB1465843A - Processes for preparing snack-foods from starch - Google Patents

Processes for preparing snack-foods from starch

Info

Publication number
GB1465843A
GB1465843A GB1388874A GB1388874A GB1465843A GB 1465843 A GB1465843 A GB 1465843A GB 1388874 A GB1388874 A GB 1388874A GB 1388874 A GB1388874 A GB 1388874A GB 1465843 A GB1465843 A GB 1465843A
Authority
GB
United Kingdom
Prior art keywords
starch
corn
forming
rice
foods
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
GB1388874A
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to GB1388874A priority Critical patent/GB1465843A/en
Publication of GB1465843A publication Critical patent/GB1465843A/en
Priority to MY1980114A priority patent/MY8000114A/en
Expired 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
    • 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)
  • Confectionery (AREA)

Abstract

1465843 Snack foods S ABE 28 March 1974 13888/74 Heading A2B A snack food is made by forming a dough comprising a gelatinous starch i.e. containing at least 88% amylopectin and at least 20% by wt. of rice flour and/or other cereal materials based in the wt. of starch, kneading the dough using a steam kneader, forming into sheets or rods, cooling, forming into the final desired shape, drying and baking. The starch may be derived from rice, corn, millet or Koaliang. The other cereal material may be corn flour, rice bran, corn grits or corn meal. The kneading may be carried out for 8-10 minutes using steam pressure of e.g. 0.5 kg/ cm<SP>2</SP>. Cooling may be carried out by refrigerating at 1-5‹C for 6-18 hours. The cooled material may be aged at 5-35‹C for 8-24 hrs., and then cut to the desired shape before baking. Drying may be at 25-80‹C.
GB1388874A 1974-03-28 1974-03-28 Processes for preparing snack-foods from starch Expired GB1465843A (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
GB1388874A GB1465843A (en) 1974-03-28 1974-03-28 Processes for preparing snack-foods from starch
MY1980114A MY8000114A (en) 1974-03-28 1980-12-31 Improvements in or relating to processes for preparing snack-foods from starch

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB1388874A GB1465843A (en) 1974-03-28 1974-03-28 Processes for preparing snack-foods from starch

Publications (1)

Publication Number Publication Date
GB1465843A true GB1465843A (en) 1977-03-02

Family

ID=10031200

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1388874A Expired GB1465843A (en) 1974-03-28 1974-03-28 Processes for preparing snack-foods from starch

Country Status (2)

Country Link
GB (1) GB1465843A (en)
MY (1) MY8000114A (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0267322A1 (en) * 1985-05-09 1988-05-18 Miles Jamison Willard Method of preparing fried snack products from corn and other cereal flours
EP0314320A1 (en) * 1987-10-08 1989-05-03 Frito-Lay, Inc. Waxy corn masa based products and methods of making
GB2228173A (en) * 1989-02-10 1990-08-22 Yugen Kaisha Ito Seisen Kojo Method for the manufacture of snack foodstuffs
GB2273433A (en) * 1992-12-15 1994-06-22 Meiji Seika Kaisha Process for the manufacture of expanded hollow confectionery
WO2006133388A2 (en) * 2005-06-07 2006-12-14 The Procter & Gamble Company Compositions with rice flur and rice starch
CN112704185A (en) * 2021-01-20 2021-04-27 贵州南山婆食品加工有限公司 Instant rice noodles convenient to eat and preparation method thereof

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0267322A1 (en) * 1985-05-09 1988-05-18 Miles Jamison Willard Method of preparing fried snack products from corn and other cereal flours
EP0314320A1 (en) * 1987-10-08 1989-05-03 Frito-Lay, Inc. Waxy corn masa based products and methods of making
GB2228173A (en) * 1989-02-10 1990-08-22 Yugen Kaisha Ito Seisen Kojo Method for the manufacture of snack foodstuffs
GB2228173B (en) * 1989-02-10 1993-04-14 Yugen Kaisha Ito Seisen Kojo Method for the manufacture of snack foodstuffs
GB2273433A (en) * 1992-12-15 1994-06-22 Meiji Seika Kaisha Process for the manufacture of expanded hollow confectionery
GB2273433B (en) * 1992-12-15 1996-05-22 Meiji Seika Kaisha Process for the manufacture of expanded hollow confectionery
WO2006133388A2 (en) * 2005-06-07 2006-12-14 The Procter & Gamble Company Compositions with rice flur and rice starch
WO2006133388A3 (en) * 2005-06-07 2007-02-01 Procter & Gamble Compositions with rice flur and rice starch
CN101193557B (en) * 2005-06-07 2012-07-18 宝洁公司 Compositions with rice flour and rice starch
US8470386B2 (en) 2005-06-07 2013-06-25 Kellogg North America Company Rice flour compositions
CN102696973B (en) * 2005-06-07 2014-08-13 普林格斯有限公司 Compositions with rice flur and rice starch
CN112704185A (en) * 2021-01-20 2021-04-27 贵州南山婆食品加工有限公司 Instant rice noodles convenient to eat and preparation method thereof

Also Published As

Publication number Publication date
MY8000114A (en) 1980-12-31

Similar Documents

Publication Publication Date Title
ES8405253A1 (en) Process for producing starch-based pasta products.
GB1444173A (en) Treatment of grain
GB1224993A (en) Food product
ES405061A1 (en) Protein-free alimentary pastes and a process for their production
GB1474394A (en) Processes for cooking extruding and expanding food mixtures
GB1465843A (en) Processes for preparing snack-foods from starch
GB1421397A (en) Food product process
US4882178A (en) Process for preparing yeast raised doughnuts
US1926347A (en) Confection and process of making same
US2721802A (en) Baking specialty made from foodstuffs containing carbohydrates and proteins and process of making the same
ES431068A1 (en) Method of producing a simulated pasta snack product
US2273469A (en) Dried milk product
GB1442149A (en) Method of manufacturing a quick-soluble gelatinized powdered foodstuff electrical discharge machining
GB530157A (en) Improvements in or relating to a process of producing an edible cereal product, and the product resulting therefrom
GB847677A (en) Improvements relating to the production of food products
JPS597294B2 (en) How to make croutons
US1234858A (en) Baking compound.
SU120790A1 (en) Method of making bread from non-baking flour, for example rice, corn and grain-bean, as well as from starch without vegetable protein
JPS56131354A (en) Production of noodle
GB139611A (en) Improved material for making puddings, cakes, pastry, biscuits or the like
JPS60214856A (en) Preparation of buckwheat miso
GB222819A (en) Improvements in the manufacture of bread flour and bread
GB998603A (en) Dried intermediate for a food product, and the process of producing the same
GB1450620A (en) Method of shaping fried farinaceous dough products after removal from the frying medium
GB191419803A (en) Improvements in and relating to Processes for the Manufacture of Food Products and the Products obtained thereby.

Legal Events

Date Code Title Description
PS Patent sealed
PCNP Patent ceased through non-payment of renewal fee