MX2010000445A - Metodo para hacer galletas duras en forma de lazo que efectivamente absorben lechada de sazonamiento. - Google Patents

Metodo para hacer galletas duras en forma de lazo que efectivamente absorben lechada de sazonamiento.

Info

Publication number
MX2010000445A
MX2010000445A MX2010000445A MX2010000445A MX2010000445A MX 2010000445 A MX2010000445 A MX 2010000445A MX 2010000445 A MX2010000445 A MX 2010000445A MX 2010000445 A MX2010000445 A MX 2010000445A MX 2010000445 A MX2010000445 A MX 2010000445A
Authority
MX
Mexico
Prior art keywords
seasoning
rods
slurry
pretzel
effectively absorb
Prior art date
Application number
MX2010000445A
Other languages
English (en)
Inventor
Kimberly Nicole Assaad
Donald Casimir Bernard
Larry Nelson Elliott
Michael Allen Oates
Original Assignee
Frito Lay North America Inc
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 Frito Lay North America Inc filed Critical Frito Lay North America Inc
Publication of MX2010000445A publication Critical patent/MX2010000445A/es

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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • 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
    • A21D13/20—Partially or completely coated products
    • A21D13/24—Partially or completely coated products coated after baking
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Manufacturing & Machinery (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Seasonings (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cosmetics (AREA)

Abstract

Se describe un método para hacer un producto de galletas saladas duras en forma de lazo (pretzel) que efectivamente absorben una lechada de sazonamiento, tal como un sazonador a base de aceite agregado después del horneado. En una modalidad preferida, tres hebras de masa extruidas simultáneamente son cortadas y formadas a una disposición de tríada de tres barras de masa. Se utilizan varios pasos de procedimiento individualmente o en combinación para promover la formación de un agrietamiento por tensión en la intersección entre estas tres barras en la formación de tríada. Durante la etapa final de secado y una etapa de sazonamiento en un revolvedor de sazonamiento, el agrietamiento por tensión es suficiente para una baja separación de las tres barras en palillos de galleta salada en forma de lazo individuales. Cada uno de estos palillos de galleta salada en forma de lazo tiene un área de superficie longitudinal cerca de la fractura por tensión original, la efectivamente absorbe una lechada de sazonamiento.
MX2010000445A 2007-07-11 2008-06-19 Metodo para hacer galletas duras en forma de lazo que efectivamente absorben lechada de sazonamiento. MX2010000445A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US11/776,271 US20090017169A1 (en) 2007-07-11 2007-07-11 Method for making hard pretzels that effectively absorb seasoning slurry
PCT/US2008/067467 WO2009009266A2 (en) 2007-07-11 2008-06-19 Method for making hard pretzels that effectively absorb seasoning slurry

Publications (1)

Publication Number Publication Date
MX2010000445A true MX2010000445A (es) 2010-03-26

Family

ID=40229397

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2010000445A MX2010000445A (es) 2007-07-11 2008-06-19 Metodo para hacer galletas duras en forma de lazo que efectivamente absorben lechada de sazonamiento.

Country Status (9)

Country Link
US (1) US20090017169A1 (es)
EP (1) EP2178393A2 (es)
CN (1) CN101801213A (es)
BR (1) BRPI0814218A2 (es)
CA (1) CA2692983A1 (es)
MX (1) MX2010000445A (es)
RU (1) RU2436413C2 (es)
WO (1) WO2009009266A2 (es)
ZA (1) ZA201000439B (es)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7931928B2 (en) * 2008-04-14 2011-04-26 Frito-Lay North America, Inc. Pellet drying process
US8926308B2 (en) 2010-04-21 2015-01-06 Intercontinental Great Brands Llc Dough extruders and methods
JP5808133B2 (ja) * 2011-04-19 2015-11-10 江崎グリコ株式会社 プレッツェル及びその製造方法
AU2015326472B2 (en) * 2014-09-29 2020-05-28 Zogenix International Limited Control system for control of distribution of medication
CN107467139A (zh) * 2016-06-02 2017-12-15 四川喜之郎食品有限公司 一种香辣饼干条及其制备工艺
EP3726996B1 (en) * 2017-12-20 2023-06-07 Ditsch USA, LLC Scored pretzel bite apparatus and method
USD910271S1 (en) * 2019-11-26 2021-02-16 Ditsch Usa, Llc Pretzel bite

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4879126A (en) * 1982-06-04 1989-11-07 Willard Miles J Method for preventing distortion in the shape of fried strand-like expanded snacks
JPS60184352A (ja) * 1984-03-05 1985-09-19 Ajinomoto Co Inc 調味料含有油脂
US4759939A (en) * 1986-08-20 1988-07-26 Frito-Lay, Inc. Continuous production of pretzels
US5090593A (en) * 1990-04-18 1992-02-25 Recot, Inc. Apparatus and method for distributing seasoning
US5238693A (en) * 1992-03-03 1993-08-24 Recot Inc. Method for making hard pretzels
GB9500760D0 (en) * 1994-05-10 1995-03-08 Apv Corp Ltd Manufacture of bread products
ATE203145T1 (de) * 1996-01-16 2001-08-15 Procter & Gamble Fritierte snacks
JPH1014480A (ja) * 1996-07-04 1998-01-20 Morinaga & Co Ltd 焼成により二分するプレッツェルの製造法
US6217921B1 (en) * 1998-07-24 2001-04-17 The Procter & Gamble Company Coated low-fat and fat-free snack food products and method to prepare the same
US7464661B2 (en) * 2004-07-16 2008-12-16 Frito-Lay North America, Inc. Method and apparatus for layering seasoning
GB0518186D0 (en) * 2005-09-07 2005-10-12 Fylde Thermal Engineering Ltd Tunnel oven

Also Published As

Publication number Publication date
BRPI0814218A2 (pt) 2019-04-02
RU2436413C2 (ru) 2011-12-20
RU2010103901A (ru) 2011-08-10
WO2009009266A3 (en) 2009-03-05
CN101801213A (zh) 2010-08-11
CA2692983A1 (en) 2009-01-15
EP2178393A2 (en) 2010-04-28
ZA201000439B (en) 2011-06-29
WO2009009266A2 (en) 2009-01-15
US20090017169A1 (en) 2009-01-15

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