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MX2019004021A - Frituras de botana. - Google Patents

Frituras de botana.

Info

Publication number
MX2019004021A
MX2019004021A MX2019004021A MX2019004021A MX2019004021A MX 2019004021 A MX2019004021 A MX 2019004021A MX 2019004021 A MX2019004021 A MX 2019004021A MX 2019004021 A MX2019004021 A MX 2019004021A MX 2019004021 A MX2019004021 A MX 2019004021A
Authority
MX
Mexico
Prior art keywords
starch
dough
snack food
food chips
containing component
Prior art date
Application number
MX2019004021A
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 MX2019004021A publication Critical patent/MX2019004021A/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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 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
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/42—Tortillas
    • 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)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)

Abstract

Un método de elaboración de frituras de botana, el método comprende las etapas de: i) proporcionar un primer componente que contiene almidón que comprende un almidón de dilatación en agua fría, un segundo componente que contiene almidón que comprende almidón sustancialmente no gelatinizado, y un tercer componente que contiene almidón que comprende harina de masa de maíz, ii) formar una masa a partir de una mezcla del primer, segundo y tercer componentes que contienen almidón y agua, con el almidón de dilatación en agua fría formando una matriz de gel en la masa, iii) formar una lámina de masa a partir de la masa, 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, la etapa de cocción se lleva a cabo para dar lugar a que el almidón sustancialmente no gelatinizado en el segundo componente que contiene almidón se gelatinice, las frituras de botana comprenden una matriz de almidón formada a partir del primer y segundo componentes que contienen almidón, y partículas de masa de maíz dispersas en la matriz de almidón.
MX2019004021A 2016-10-06 2017-10-06 Frituras de botana. MX2019004021A (es)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US201662405050P 2016-10-06 2016-10-06
GB1701528.0A GB2554774B (en) 2016-10-06 2017-01-31 Snack food chips
PCT/EP2017/075478 WO2018065575A1 (en) 2016-10-06 2017-10-06 Snack food chips

Publications (1)

Publication Number Publication Date
MX2019004021A true MX2019004021A (es) 2019-07-08

Family

ID=58462647

Family Applications (2)

Application Number Title Priority Date Filing Date
MX2019004021A MX2019004021A (es) 2016-10-06 2017-10-06 Frituras de botana.
MX2025006194A MX2025006194A (es) 2016-10-06 2019-04-05 Frituras de botana

Family Applications After (1)

Application Number Title Priority Date Filing Date
MX2025006194A MX2025006194A (es) 2016-10-06 2019-04-05 Frituras de botana

Country Status (7)

Country Link
EP (1) EP3509434A1 (es)
CN (1) CN110035665B (es)
AU (2) AU2017339557B2 (es)
CA (1) CA3039317C (es)
GB (2) GB2554774B (es)
MX (2) MX2019004021A (es)
WO (1) WO2018065575A1 (es)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108812815B (zh) * 2018-08-30 2021-08-13 山西海玉园食品有限公司 一种休闲食品石头饼

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
US5928701A (en) * 1995-06-07 1999-07-27 The Procter & Gamble Company Process for making fat-free corn chips
US6558730B1 (en) * 1997-07-01 2003-05-06 The Procter & Gamble Co. Potato-based fabricated snacks made from continuously sheeted doughs and methods for controlling the texture and organoleptical properties thereof
US20020018837A1 (en) * 2000-05-27 2002-02-14 Lanner David Arthur Dough for making tortilla chips with controlled surface bubbling
US20020034571A1 (en) * 2000-05-27 2002-03-21 The Procter & Gamble Co. Process for preparing tortilla chip dough
US6572910B2 (en) * 2000-05-27 2003-06-03 The Procter & Gamble Co. Process for making tortilla chips with controlled surface bubbling
US6491959B1 (en) * 2000-10-13 2002-12-10 Kraft Foods Holdings, Inc. Production of crispy corn-based snacks having surface bubbles
US20050260314A1 (en) * 2004-05-19 2005-11-24 Baker Sheri L Method for making a masa based dough for use in a single mold form fryer
CN100506075C (zh) * 2006-07-17 2009-07-01 王春鸣 新型复合玉米片
CN104855824A (zh) * 2015-04-27 2015-08-26 苏州科谷米业有限公司 一种速食玉米片的制作方法

Also Published As

Publication number Publication date
CN110035665A (zh) 2019-07-19
GB2554774B (en) 2020-06-17
CA3039317C (en) 2025-03-18
GB2573851B (en) 2021-06-30
AU2017339557A1 (en) 2019-05-02
AU2017339557B2 (en) 2021-08-12
GB2573851A (en) 2019-11-20
AU2021245216B2 (en) 2024-03-21
GB2554774A (en) 2018-04-11
CA3039317A1 (en) 2018-04-12
EP3509434A1 (en) 2019-07-17
WO2018065575A1 (en) 2018-04-12
CN110035665B (zh) 2022-09-30
GB201701528D0 (en) 2017-03-15
GB201902606D0 (en) 2019-04-10
AU2021245216A1 (en) 2021-11-04
MX2025006194A (es) 2025-07-01

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