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MX2022008329A - Bocadillo horneado suave y metodos de elaboracion. - Google Patents

Bocadillo horneado suave y metodos de elaboracion.

Info

Publication number
MX2022008329A
MX2022008329A MX2022008329A MX2022008329A MX2022008329A MX 2022008329 A MX2022008329 A MX 2022008329A MX 2022008329 A MX2022008329 A MX 2022008329A MX 2022008329 A MX2022008329 A MX 2022008329A MX 2022008329 A MX2022008329 A MX 2022008329A
Authority
MX
Mexico
Prior art keywords
making
methods
baked snack
soft baked
protein
Prior art date
Application number
MX2022008329A
Other languages
English (en)
Inventor
Natasha Weatherby
Jessica Chatziyakoumis
Michelle M Manderfeld
Sara Rosene
Katie Wanner
Original Assignee
Gen Mills 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 Gen Mills Inc filed Critical Gen Mills Inc
Publication of MX2022008329A publication Critical patent/MX2022008329A/es

Links

Classifications

    • 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
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products
    • 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
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/268—Hydrolysates from proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • 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
    • A23P30/20—Extruding

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Manufacturing & Machinery (AREA)
  • Botany (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Inorganic Chemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Se describe un bocadillo suave horneado que incluye una matriz de alto contenido de proteínas y partículas que retienen una experiencia de comer suave y húmeda durante una vida útil prolongada. La matriz de alto contenido de proteínas incluye colágeno, una proteína láctea hidrolizada, una proteína estructural y una proteína que fija la estructura para obtener la experiencia de comer deseada. También se describen métodos para elaborar un bocadillo suave horneado.
MX2022008329A 2020-01-08 2021-01-07 Bocadillo horneado suave y metodos de elaboracion. MX2022008329A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US202062958375P 2020-01-08 2020-01-08
PCT/US2021/012397 WO2021142052A1 (en) 2020-01-08 2021-01-07 Soft baked snack and methods of making

Publications (1)

Publication Number Publication Date
MX2022008329A true MX2022008329A (es) 2022-08-08

Family

ID=74418545

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2022008329A MX2022008329A (es) 2020-01-08 2021-01-07 Bocadillo horneado suave y metodos de elaboracion.

Country Status (6)

Country Link
US (1) US20230039695A1 (es)
EP (1) EP4087405A1 (es)
AU (1) AU2021206509A1 (es)
BR (1) BR112022013252A2 (es)
MX (1) MX2022008329A (es)
WO (1) WO2021142052A1 (es)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20240324610A1 (en) * 2023-03-30 2024-10-03 Gina Roach Collagen protein bars method and devices

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6531171B2 (en) * 2001-07-03 2003-03-11 Nutricia Usa, Inc. Food products containing betaine
WO2005099480A1 (en) * 2004-04-07 2005-10-27 Archer-Daniels-Midland Company Food bar with reduced hardness
US20060115554A1 (en) * 2004-12-01 2006-06-01 Slim-Fast Foods Company, Division Of Conopco, Inc. Nutrition bar
US7875303B2 (en) * 2006-03-31 2011-01-25 Kraft Foods Global Brands Llc Protein system and food products including same
WO2018077985A1 (en) * 2016-10-25 2018-05-03 Generale Biscuit High-protein biscuit
JP7158170B2 (ja) * 2018-04-27 2022-10-21 森永製菓株式会社 焼菓子及び複合菓子

Also Published As

Publication number Publication date
BR112022013252A2 (pt) 2022-09-06
WO2021142052A1 (en) 2021-07-15
US20230039695A1 (en) 2023-02-09
CA3166830A1 (en) 2021-07-15
EP4087405A1 (en) 2022-11-16
AU2021206509A1 (en) 2022-08-25

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