MX2017005367A - Metodo para producir un producto alimenticio cocido. - Google Patents

Metodo para producir un producto alimenticio cocido.

Info

Publication number
MX2017005367A
MX2017005367A MX2017005367A MX2017005367A MX2017005367A MX 2017005367 A MX2017005367 A MX 2017005367A MX 2017005367 A MX2017005367 A MX 2017005367A MX 2017005367 A MX2017005367 A MX 2017005367A MX 2017005367 A MX2017005367 A MX 2017005367A
Authority
MX
Mexico
Prior art keywords
mixture
flour
food product
oil
cooked food
Prior art date
Application number
MX2017005367A
Other languages
English (en)
Inventor
Salsedo Luc
Original Assignee
Salsedo Luc
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 Salsedo Luc filed Critical Salsedo Luc
Publication of MX2017005367A publication Critical patent/MX2017005367A/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
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • 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
    • 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
    • A23P30/10—Moulding
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Thermal Sciences (AREA)
  • Physics & Mathematics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Manufacturing & Machinery (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Grain Derivatives (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Noodles (AREA)
  • Confectionery (AREA)
  • Cereal-Derived Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

Método para producir un producto alimenticio cocido, el método que comprende los pasos de : seleccionar una materia prima, que comprende garbanzos, moler la materia prima para obtener una harina, hidratar la harina con agua para obtener una mezcla de harina, preparar una mezcla de aceite que comprende al menos aceite de oliva y agua, mezclar la mezcla de aceite para obtener una pasta, enfriar y almacenar la pasta para obtener un gel, cortar el gel para obtener elementos alimenticios individuales, y cocinar los elementos alimenticios para obtener un producto alimenticio cocido, en donde el método está caracterizado en que, antes del paso de mezcla de la mezcla de harina y la mezcla de aceite, la mezcla de aceite se calienta, en donde la mezcla de harina y la mezcla de aceite debido a la transferencia de calor contenido en la mezcla de aceite.
MX2017005367A 2014-11-05 2015-11-05 Metodo para producir un producto alimenticio cocido. MX2017005367A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB1419678.6A GB2532020A (en) 2014-11-05 2014-11-05 Socca chips
PCT/IB2015/002290 WO2016071768A1 (en) 2014-11-05 2015-11-05 Method for producing a cooked food product

Publications (1)

Publication Number Publication Date
MX2017005367A true MX2017005367A (es) 2017-10-12

Family

ID=52118719

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2017005367A MX2017005367A (es) 2014-11-05 2015-11-05 Metodo para producir un producto alimenticio cocido.

Country Status (16)

Country Link
US (1) US10660354B2 (es)
EP (1) EP3214940B1 (es)
JP (1) JP2017532984A (es)
CN (1) CN107427045A (es)
BR (1) BR112017009472A2 (es)
CA (1) CA2965893A1 (es)
DK (1) DK3214940T3 (es)
ES (1) ES2704911T3 (es)
GB (1) GB2532020A (es)
MX (1) MX2017005367A (es)
PL (1) PL3214940T3 (es)
PT (1) PT3214940T (es)
TN (1) TN2017000167A1 (es)
TR (1) TR201900465T4 (es)
WO (1) WO2016071768A1 (es)
ZA (1) ZA201702943B (es)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3570685A1 (en) * 2017-01-23 2019-11-27 Fabrizio De Silvestri Procedure for industrial production of a food chickpea flour based and product obtained

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4876101A (en) * 1986-07-08 1989-10-24 Willard Miles J Snack food ingredient and method for making same
DE4137161C2 (de) * 1991-11-12 1994-02-24 Stephan & Soehne Verfahren zur Teigbereitung
CN1097093A (zh) * 1994-04-15 1995-01-11 新疆维吾尔自治区维吾尔医研究所 鹰嘴豆面制品及其加工方法
JP2959478B2 (ja) * 1995-07-14 1999-10-06 鐘淵化学工業株式会社 バッターミックスおよびその製造方法
CA2624873A1 (en) * 2005-10-13 2007-04-19 Archer-Daniels-Midland Company Food products containing legume products and processes for producing the food products
US8603556B2 (en) * 2009-01-02 2013-12-10 Nestec S.A. Fried-chunk food compositions
PL2434899T3 (pl) * 2009-05-29 2015-08-31 Bakery Supplies Europe Holding B V Sposób przygotowania w pełni przyrządzonego produktu mlecznego
ES2548277T3 (es) * 2009-10-19 2015-10-15 Nippon Starch Chemical Co., Ltd. Material de revestimiento para alimentos fritos

Also Published As

Publication number Publication date
EP3214940B1 (en) 2018-10-17
EP3214940A1 (en) 2017-09-13
US20170332679A1 (en) 2017-11-23
ZA201702943B (en) 2018-05-30
TR201900465T4 (tr) 2019-02-21
JP2017532984A (ja) 2017-11-09
ES2704911T3 (es) 2019-03-20
WO2016071768A1 (en) 2016-05-12
TN2017000167A1 (en) 2018-10-19
DK3214940T3 (en) 2019-02-04
CN107427045A (zh) 2017-12-01
US10660354B2 (en) 2020-05-26
PL3214940T3 (pl) 2019-07-31
CA2965893A1 (en) 2016-05-12
BR112017009472A2 (pt) 2017-12-19
PT3214940T (pt) 2019-01-18
GB2532020A (en) 2016-05-11
GB201419678D0 (en) 2014-12-17

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