MX2019004022A - Produccion de frituras de botana. - Google Patents

Produccion de frituras de botana.

Info

Publication number
MX2019004022A
MX2019004022A MX2019004022A MX2019004022A MX2019004022A MX 2019004022 A MX2019004022 A MX 2019004022A MX 2019004022 A MX2019004022 A MX 2019004022A MX 2019004022 A MX2019004022 A MX 2019004022A MX 2019004022 A MX2019004022 A MX 2019004022A
Authority
MX
Mexico
Prior art keywords
dough
starch
containing component
snack food
food chips
Prior art date
Application number
MX2019004022A
Other languages
English (en)
Inventor
Rajeshwar Bhaskar Ajay
Charlotte Booden Helen
Margaret Smith Katherine
Vera Nunez Daniel
Original Assignee
Frito Lay Trading Co Gmbh
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 Trading Co Gmbh filed Critical Frito Lay Trading Co Gmbh
Publication of MX2019004022A publication Critical patent/MX2019004022A/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
    • A23L7/117—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
    • 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
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Dispersion Chemistry (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Un método para producir frituras de botana, el método que comprende los pasos de: i) proporcionar un primer componente que contiene almidón, el cual comprende un almidón de dilatación en agua fría, un segundo componente que contiene almidón, el cual comprende almidón considerablemente no gelatinizado y un tercer componente que contiene almidón, el cual comprende harina de maíz; i) formar una masa a partir de una mezcla del primero, segundo y tercer componente que contiene almidón y agua, en donde la masa comprende desde 35 a 75% en peso de harina de masa de maíz, desde 10 a 40% en peso del segundo componente que contiene almidón y desde 5 a 30% en peso del primer componente que contiene almidón, cada uno basado en el peso de ingredientes secos de la masa, y la masa comprende desde 25 a 35% en peso agregado de agua, con base en el peso de la masa, en donde la masa se forma a una temperatura de hasta 30°C, al mezclar ingredientes secos de la masa con agua por un periodo de 3 a 60 segundos y el almidón de dilatación en agua fría formar una matriz de gel en la masa; iii) formar una lámina de masa a partir de la masa, en donde la lámina de masa tiene un grosor desde 0.5 a 1.5 mm; iv) cortar una pluralidad de piezas de masa a partir de la lámina de masa; y v) cocinar las piezas de masa para formar una pluralidad de frituras de botana.
MX2019004022A 2016-10-06 2017-10-06 Produccion de frituras de botana. MX2019004022A (es)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US201662405007P 2016-10-06 2016-10-06
GB1701530.6A GB2554775B (en) 2016-10-06 2017-01-31 Manufacture of snack food chips
PCT/EP2017/075475 WO2018065573A1 (en) 2016-10-06 2017-10-06 Manufacture of snack food chips

Publications (1)

Publication Number Publication Date
MX2019004022A true MX2019004022A (es) 2019-07-08

Family

ID=58462811

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2019004022A MX2019004022A (es) 2016-10-06 2017-10-06 Produccion de frituras de botana.

Country Status (7)

Country Link
EP (1) EP3509433A1 (es)
CN (1) CN110035666A (es)
AU (1) AU2017339555B2 (es)
CA (1) CA3039315C (es)
GB (1) GB2554775B (es)
MX (1) MX2019004022A (es)
WO (1) WO2018065573A1 (es)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10231462B2 (en) 2016-11-15 2019-03-19 Gruma S.A.B. De C.V. Comestible product sheeter and sheeter roller, and method of using the same
CN110024947B (zh) * 2019-05-20 2021-12-28 安徽正宇面粉有限公司 一种保健即食面粉及其生产工艺

Family Cites Families (9)

* 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
US4623548A (en) * 1985-05-09 1986-11-18 Willard Miles J Method for preparing extruded fried snack products from corn and other cereal flours
US4770891A (en) * 1986-01-20 1988-09-13 Willard Miles J Method for preparing sheeted fried snack products
US4931303A (en) * 1988-01-15 1990-06-05 Miles J. Willard Method for controlling the surface bubbling of fabricated snack products
JP3264495B2 (ja) * 1996-07-01 2002-03-11 ザ プロクター アンド ギャンブル カンパニー カロリー低減化低カロリースナックの加工用生地組成物
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
US20020018837A1 (en) * 2000-05-27 2002-02-14 Lanner David Arthur Dough for making tortilla chips with controlled surface bubbling
US6572910B2 (en) * 2000-05-27 2003-06-03 The Procter & Gamble Co. Process for making tortilla chips with controlled surface bubbling
US20060034988A1 (en) * 2004-08-16 2006-02-16 Bresnahan Steven A Method for sheeting and processing dough

Also Published As

Publication number Publication date
AU2017339555A1 (en) 2019-05-02
GB2554775B (en) 2020-06-17
GB201701530D0 (en) 2017-03-15
EP3509433A1 (en) 2019-07-17
CA3039315A1 (en) 2018-04-12
CN110035666A (zh) 2019-07-19
CA3039315C (en) 2024-06-11
AU2017339555B2 (en) 2021-10-21
WO2018065573A1 (en) 2018-04-12
GB2554775A (en) 2018-04-11

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