PL168010B1 - Method of making ready to cook dumplings and the like - Google Patents
Method of making ready to cook dumplings and the likeInfo
- Publication number
- PL168010B1 PL168010B1 PL92294125A PL29412592A PL168010B1 PL 168010 B1 PL168010 B1 PL 168010B1 PL 92294125 A PL92294125 A PL 92294125A PL 29412592 A PL29412592 A PL 29412592A PL 168010 B1 PL168010 B1 PL 168010B1
- Authority
- PL
- Poland
- Prior art keywords
- starch
- particles
- dumplings
- weight
- dumpling
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 20
- 239000002245 particle Substances 0.000 claims abstract description 64
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 64
- 229920002472 Starch Polymers 0.000 claims abstract description 46
- 235000019698 starch Nutrition 0.000 claims abstract description 46
- 239000008107 starch Substances 0.000 claims abstract description 44
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 11
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 11
- 239000011230 binding agent Substances 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 25
- 239000000463 material Substances 0.000 claims description 12
- 230000003020 moisturizing effect Effects 0.000 claims description 8
- 229920000881 Modified starch Polymers 0.000 claims description 7
- 239000004368 Modified starch Substances 0.000 claims description 6
- 235000019426 modified starch Nutrition 0.000 claims description 6
- 239000011148 porous material Substances 0.000 claims description 6
- 239000002960 lipid emulsion Substances 0.000 claims description 4
- 230000015572 biosynthetic process Effects 0.000 claims description 3
- 238000004220 aggregation Methods 0.000 claims description 2
- 230000002776 aggregation Effects 0.000 claims description 2
- 238000011049 filling Methods 0.000 abstract description 6
- 238000001035 drying Methods 0.000 abstract description 5
- 229920001592 potato starch Polymers 0.000 abstract description 4
- 239000011800 void material Substances 0.000 abstract description 4
- 235000012813 breadcrumbs Nutrition 0.000 abstract 1
- 239000008187 granular material Substances 0.000 description 33
- 239000000047 product Substances 0.000 description 20
- 244000061456 Solanum tuberosum Species 0.000 description 19
- 235000002595 Solanum tuberosum Nutrition 0.000 description 19
- 238000003825 pressing Methods 0.000 description 18
- 238000010411 cooking Methods 0.000 description 15
- 239000000203 mixture Substances 0.000 description 12
- 235000018102 proteins Nutrition 0.000 description 9
- 230000008961 swelling Effects 0.000 description 8
- 238000004806 packaging method and process Methods 0.000 description 7
- 235000008429 bread Nutrition 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 6
- 235000013312 flour Nutrition 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 4
- 239000000654 additive Substances 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000012530 fluid Substances 0.000 description 4
- 235000012015 potatoes Nutrition 0.000 description 4
- 238000007493 shaping process Methods 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000007858 starting material Substances 0.000 description 3
- 241000219198 Brassica Species 0.000 description 2
- 235000003351 Brassica cretica Nutrition 0.000 description 2
- 235000003343 Brassica rupestris Nutrition 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- 229950005499 carbon tetrachloride Drugs 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 239000007795 chemical reaction product Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 235000011869 dried fruits Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 235000010460 mustard Nutrition 0.000 description 2
- 235000019508 mustard seed Nutrition 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 235000015927 pasta Nutrition 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- VZGDMQKNWNREIO-UHFFFAOYSA-N tetrachloromethane Chemical compound ClC(Cl)(Cl)Cl VZGDMQKNWNREIO-UHFFFAOYSA-N 0.000 description 2
- 235000012794 white bread Nutrition 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 235000019759 Maize starch Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000009164 Petroselinum crispum Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 239000007900 aqueous suspension Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 239000013590 bulk material Substances 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000011361 granulated particle Substances 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 238000012886 linear function Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000013575 mashed potatoes Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000011197 perejil Nutrition 0.000 description 1
- 235000013573 potato product Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000012465 retentate Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- -1 steam Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/13—Mashed potato products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Dispersion Chemistry (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Fodder In General (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cookers (AREA)
- Noodles (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE4112082A DE4112082C1 (enExample) | 1991-04-12 | 1991-04-12 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| PL294125A1 PL294125A1 (en) | 1993-02-22 |
| PL168010B1 true PL168010B1 (en) | 1995-12-30 |
Family
ID=6429501
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL92294125A PL168010B1 (en) | 1991-04-12 | 1992-04-07 | Method of making ready to cook dumplings and the like |
Country Status (7)
| Country | Link |
|---|---|
| EP (1) | EP0513504B1 (enExample) |
| AT (1) | ATE123382T1 (enExample) |
| CZ (1) | CZ286471B6 (enExample) |
| DE (2) | DE4112082C1 (enExample) |
| ES (1) | ES2075510T3 (enExample) |
| HU (1) | HU215272B (enExample) |
| PL (1) | PL168010B1 (enExample) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE4234345C2 (de) * | 1991-04-12 | 1997-01-16 | Pfanni Werke Gmbh & Co Kg | Fertigknödel auf Stärkebasis und Verfahren zu seiner Herstellung |
| DE4213232A1 (de) * | 1992-04-22 | 1993-10-28 | Georg Gallersdoerfer | Verfahren und Vorrichtung zur Herstellung von servierfertigen Böhmischen Knödeln |
| DE4237793A1 (de) * | 1992-11-09 | 1994-05-11 | Kellner Georg | Fertigknödel auf Weißbrotbasis und Verfahren zu seiner Herstellung |
| AT519778B1 (de) * | 2017-04-06 | 2019-01-15 | Werner Schwaighofer | Verfahren zur Herstellung eines Kartoffel enthaltenden Nahrungsmittels |
Family Cites Families (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1251639B (de) | 1967-10-05 | Markt-St Florian bei Linz Leopold Leitner (Österreich) | Verfahren zum Herstellen getrockneter, in kochfesten, wasserdurchlässigen Beuteln abgefüllter und durch Kochen fertigzustellender Knödel | |
| US3489575A (en) * | 1967-01-06 | 1970-01-13 | Us Army | Freeze-vacuum-dehydrated fried potato cakes |
| DE1921648C3 (de) * | 1968-04-30 | 1974-05-16 | American Potato Co., San Francisco, Calif. (V.St.A.) | Trockene Agglomerate aus gekochten und entwässerten Kartoffelteilchen und Verfahren zu deren Herstellung |
| DE1936465C3 (de) * | 1969-07-17 | 1973-07-12 | Wilke Gerhard | Verfahren zur Herstellung von in heissem Wasser quellenden flockenfoermigen Trockenprodukten |
| GB1484455A (en) * | 1973-10-17 | 1977-09-01 | Toms Foods Ltd | Method of producing a simulated pasta snack product |
| US3882253A (en) * | 1974-02-15 | 1975-05-06 | Us Army | Directly edible and rapidly rehydratable compacted and dehydrated food bar and method of making the same |
| DE2412600A1 (de) * | 1974-03-15 | 1975-09-18 | American Potato Co | Entwaesserte kugelfoermige bzw. traubenfoermige kartoffelprodukte aus kartoffelagglomeraten und verfahren zu deren herstellung |
| DE3308375A1 (de) * | 1983-03-09 | 1984-09-13 | Pfanni-Werke Otto Eckart KG, 8000 München | Mischung fuer semmelknoedel und verfahren zu ihrer herstellung |
| DE3325293A1 (de) * | 1983-07-13 | 1985-01-31 | bio producta Dr. Rapp GmbH, 7768 Stockach | Genussfertiges kartoffelstaebchen und verfahren zu seiner herstellung |
| DE3340354C1 (de) * | 1983-11-08 | 1985-05-02 | Pfanni-Werke Otto Eckart KG, 8000 München | Verfahren zur Herstellung von in heißem Wasser quellbarem Kartoffeltrockengranulat und seine Verwendung für Klöße |
| DE3401596A1 (de) * | 1984-01-18 | 1985-10-24 | Pfanni-Werke Otto Eckart KG, 8000 München | Verfahren zur herstellung von in heissem wasser rehydratisierbaren, granulierten trockenprodukten fuer knoedel |
| DE3503831A1 (de) * | 1985-02-05 | 1986-08-07 | Pfanni-Werke Otto Eckart KG, 8000 München | Instant-kartoffeltrockengranulat und verfahren zu dessen herstellung |
| DE3545031A1 (de) * | 1985-12-19 | 1987-06-25 | Eckardt Kg Pfanni Werk Otto | Knoedel auf brotbasis mit erhoehtem ballaststoffgehalt |
| DE3624433A1 (de) * | 1986-07-19 | 1988-01-28 | Nuernberger Klossteig Nk Gmbh | Verfahren zur herstellung von klossteig aus rohen und gekochten kartoffeln |
-
1991
- 1991-04-12 DE DE4112082A patent/DE4112082C1/de not_active Expired - Fee Related
-
1992
- 1992-03-27 AT AT92105318T patent/ATE123382T1/de not_active IP Right Cessation
- 1992-03-27 EP EP92105318A patent/EP0513504B1/de not_active Expired - Lifetime
- 1992-03-27 DE DE59202434T patent/DE59202434D1/de not_active Expired - Fee Related
- 1992-03-27 ES ES92105318T patent/ES2075510T3/es not_active Expired - Lifetime
- 1992-04-07 PL PL92294125A patent/PL168010B1/pl unknown
- 1992-04-08 HU HU9201188A patent/HU215272B/hu not_active IP Right Cessation
- 1992-04-13 CZ CS19921109A patent/CZ286471B6/cs not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| HU9201188D0 (en) | 1992-06-29 |
| HU215272B (hu) | 1998-11-30 |
| ATE123382T1 (de) | 1995-06-15 |
| CS110992A3 (en) | 1992-10-14 |
| DE59202434D1 (de) | 1995-07-13 |
| HUT63745A (en) | 1993-10-28 |
| ES2075510T3 (es) | 1995-10-01 |
| DE4112082C1 (enExample) | 1992-12-10 |
| EP0513504B1 (de) | 1995-06-07 |
| EP0513504A1 (de) | 1992-11-19 |
| PL294125A1 (en) | 1993-02-22 |
| CZ286471B6 (en) | 2000-04-12 |
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