MX2019000106A - Productos de masa fritos. - Google Patents

Productos de masa fritos.

Info

Publication number
MX2019000106A
MX2019000106A MX2019000106A MX2019000106A MX2019000106A MX 2019000106 A MX2019000106 A MX 2019000106A MX 2019000106 A MX2019000106 A MX 2019000106A MX 2019000106 A MX2019000106 A MX 2019000106A MX 2019000106 A MX2019000106 A MX 2019000106A
Authority
MX
Mexico
Prior art keywords
fried dough
dough products
products
fried
fjp
Prior art date
Application number
MX2019000106A
Other languages
English (en)
Inventor
Adhikari Prakash
Original Assignee
Cargill 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 Cargill Inc filed Critical Cargill Inc
Publication of MX2019000106A publication Critical patent/MX2019000106A/es

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
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • 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
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • 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
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
    • 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
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A23L7/113—Parboiled or instant pasta

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Noodles (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Confectionery (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

La presente invención se refiere a una composición de masa adecuada para freír que comprende jugo de fruta en polvo (FJP).
MX2019000106A 2016-06-30 2017-06-27 Productos de masa fritos. MX2019000106A (es)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
CN201610494096.0A CN107549266A (zh) 2016-06-30 2016-06-30 油炸面团产品
US201662383843P 2016-09-06 2016-09-06
PCT/US2017/039487 WO2018005480A1 (en) 2016-06-30 2017-06-27 Fried dough products

Publications (1)

Publication Number Publication Date
MX2019000106A true MX2019000106A (es) 2019-06-03

Family

ID=60787591

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2019000106A MX2019000106A (es) 2016-06-30 2017-06-27 Productos de masa fritos.

Country Status (10)

Country Link
US (1) US20190254294A1 (es)
EP (1) EP3478087B1 (es)
JP (1) JP7013397B2 (es)
KR (1) KR102510549B1 (es)
CN (1) CN107549266A (es)
CA (1) CA3029406A1 (es)
ES (1) ES2912914T3 (es)
MX (1) MX2019000106A (es)
RU (1) RU2749428C2 (es)
WO (1) WO2018005480A1 (es)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10287366B2 (en) 2017-02-15 2019-05-14 Cp Kelco Aps Methods of producing activated pectin-containing biomass compositions
EP3908125A1 (en) * 2019-01-11 2021-11-17 Société des Produits Nestlé S.A. Process for an instant oil fried noodle

Family Cites Families (25)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0292246A (ja) 1988-09-29 1990-04-03 Ishigaki Shokuhin Kk 即席押し出し麺類の製造方法
US5171570A (en) * 1989-12-08 1992-12-15 Lotte Company Limited Substance having suppressing function for diseases relating to increase in cholesterol, and foods and drinks in which it is used
KR100243552B1 (ko) * 1990-11-21 2000-03-02 마이클 비. 키한 저 오일 함량의 식품 조성물 및 그의 제조방법
US5372829A (en) * 1993-01-15 1994-12-13 Merck & Co., Inc. Process for preparing low-fat fried food
WO1996018304A2 (en) * 1994-12-16 1996-06-20 The Quaker Oats Company Reduced-fat, deep-fried doughnuts and their method of preparation
JP3619351B2 (ja) 1997-08-26 2005-02-09 日本たばこ産業株式会社 小麦粉製品
JP3415078B2 (ja) 1998-11-04 2003-06-09 株式会社紀文フードケミファ 吸油抑制剤
JP4179730B2 (ja) 2000-05-26 2008-11-12 オリエンタル酵母工業株式会社 油ちょう品用ベーキングパウダー及びそれを用いた油ちょう品
KR20000058602A (ko) * 2000-06-19 2000-10-05 장병수 복합 효소제재 제조방법 및 이를 이용한 식품
KR20020021298A (ko) * 2000-09-14 2002-03-20 김현규 혼합국수 제조방법 및 그 장치와 혼합국수를 이용한국수스낵과자류의 제조방법
JP4173950B2 (ja) * 2000-10-19 2008-10-29 ミヨシ油脂株式会社 ドーナッツ食品改質剤及びドーナッツ食品の改質方法
JP2005058082A (ja) * 2003-08-12 2005-03-10 Miyoshi Oil & Fat Co Ltd ドーナッツ食品改質剤及びドーナッツ食品の改質方法
JP2005218409A (ja) 2004-02-09 2005-08-18 Shin Etsu Chem Co Ltd ドウ組成物
ATE456307T1 (de) 2004-12-23 2010-02-15 Nestec Sa Verfahren zur herstellung von nicht frittierten trockenen schnellkochnudeln
WO2006090935A1 (ja) * 2005-02-28 2006-08-31 Nichirei Foods Inc. アセロラ果実由来ペクチンおよびその用途
JP4549913B2 (ja) * 2005-03-30 2010-09-22 日清フーズ株式会社 吸油量の少ないパン粉
CA2624725C (en) * 2005-10-04 2016-01-26 Jamshid Ashourian Fried food products having reduced fat content
US7829128B2 (en) * 2006-06-30 2010-11-09 Kraft Foods Global Brands Llc Production of whole grain-containing composite food products
US8323720B2 (en) * 2008-02-29 2012-12-04 Jordan J Kirk Process for forming shaped foods from fruit meal
JP4979735B2 (ja) * 2009-05-19 2012-07-18 信越化学工業株式会社 油ちょう用ドウ組成物及び油ちょうされたドウ組成物の製造方法
JP5996914B2 (ja) 2012-04-10 2016-09-21 日清食品ホールディングス株式会社 即席油揚げ麺の製造方法、及びフライ処理装置
KR101477269B1 (ko) * 2013-08-09 2014-12-26 세종대학교산학협력단 사과 분말 함유 유탕면
JP6555127B2 (ja) * 2013-09-17 2019-08-07 不二製油株式会社 麺用ほぐれ改良剤の製造方法
CN104365735A (zh) * 2014-11-24 2015-02-25 中国农业科学院农产品加工研究所 利用甘薯粗膳食纤维制作的无面筋蛋白油条及其制备方法
RU2650901C1 (ru) * 2017-04-20 2018-04-18 Василий Григорьевич Густинович Состав теста для макаронных изделий

Also Published As

Publication number Publication date
WO2018005480A1 (en) 2018-01-04
KR20190029609A (ko) 2019-03-20
RU2749428C2 (ru) 2021-06-10
JP7013397B2 (ja) 2022-01-31
CN107549266A (zh) 2018-01-09
JP2019524080A (ja) 2019-09-05
RU2019101516A (ru) 2020-07-21
RU2019101516A3 (es) 2020-10-02
EP3478087B1 (en) 2022-03-30
EP3478087A1 (en) 2019-05-08
US20190254294A1 (en) 2019-08-22
CA3029406A1 (en) 2018-01-04
KR102510549B1 (ko) 2023-03-15
ES2912914T3 (es) 2022-05-30

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