AR001481A1 - Proceso para preparar partículas homogéneas texturizadoras y saborizantes, mezcla de las partículas preparadas por dicho proceso, copo comestible que comprende dicha mezcla y partículas preparada por dicho proceso. - Google Patents
Proceso para preparar partículas homogéneas texturizadoras y saborizantes, mezcla de las partículas preparadas por dicho proceso, copo comestible que comprende dicha mezcla y partículas preparada por dicho proceso.Info
- Publication number
- AR001481A1 AR001481A1 AR33598396A AR33598396A AR001481A1 AR 001481 A1 AR001481 A1 AR 001481A1 AR 33598396 A AR33598396 A AR 33598396A AR 33598396 A AR33598396 A AR 33598396A AR 001481 A1 AR001481 A1 AR 001481A1
- Authority
- AR
- Argentina
- Prior art keywords
- mixture
- particles
- flavoring
- texturizing
- weight
- Prior art date
Links
- 239000002245 particle Substances 0.000 title abstract 14
- 239000000203 mixture Substances 0.000 title abstract 11
- 238000000034 method Methods 0.000 title abstract 6
- 238000001125 extrusion Methods 0.000 abstract 2
- 239000000835 fiber Substances 0.000 abstract 2
- 239000000796 flavoring agent Substances 0.000 abstract 2
- 235000019634 flavors Nutrition 0.000 abstract 2
- 235000013312 flour Nutrition 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 230000002441 reversible effect Effects 0.000 abstract 2
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 239000004464 cereal grain Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 239000005720 sucrose Substances 0.000 abstract 1
- 125000000185 sucrose group Chemical group 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 238000009736 wetting Methods 0.000 abstract 1
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
- 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
- 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
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
-
- 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
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
-
- 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
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seasonings (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
La presente invención incluye un proceso para preparar una mezcla de partículas homogéneas texturizadoras y saborizantes, que incluyen fibra yproteína, a partir de una mezcla de partículas heterogéneas. El proceso incluye la provisión de una mezcla de partículas heterogéneas que comprende partículasde un grano de cereal que tiene un sabor y concentración de fibra. El proceso también incluye humedecer las partículas para formar una mezcla semejante a unamasa, la extrusión de la mezcla auna temperatura efectiva para minimizar la reducción del sabor en las partículas, y cortar la mezcla extruida para formarpartículas homogéneas texturizadoras y saborizantes. Una realización preferida de la presente invención incluye ablandar laspartícculas homogéneastexturizadoras y saborizantes por medio del agregado de un ingrediente seleccionado a partir del grupo consistente en grasa, harina y azúcar, a lamezcla, antes de la etapa de extrusión que se lleva a cabo sin el agregado de calor que no sea el generado por la extrusión. Cuando el ingrediente agregadoes grasa se agrega en una concentración de por lo menos aproximadamente 4% en peso, cuando es harina de trigo en una concentración de por lo menosaproximadamente 45% en peso, y cuando es sucrosa en una concentración de no más del 26% en peso. Además, la presente invención incluye una mezcla de laspartículas homogéneas texturizadoras y saborizantes preparadas por dicho proceso, así como también copos comestibles que comprenden dicha mezcla departículas. La presente invención también incluye unas partículas homogéneas texturizadoras y saborizantes que tienen una dureza frágil reversible a unahumedad de 3-6% en peso, y una textura blanda reversiblede por lo menos 12% de agua en peso.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US41428095A | 1995-03-31 | 1995-03-31 | |
| US57305696A | 1996-03-06 | 1996-03-06 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AR001481A1 true AR001481A1 (es) | 1997-10-22 |
Family
ID=27022487
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AR33598396A AR001481A1 (es) | 1995-03-31 | 1996-03-29 | Proceso para preparar partículas homogéneas texturizadoras y saborizantes, mezcla de las partículas preparadas por dicho proceso, copo comestible que comprende dicha mezcla y partículas preparada por dicho proceso. |
Country Status (7)
| Country | Link |
|---|---|
| US (1) | US5888564A (es) |
| EP (1) | EP0825819B1 (es) |
| AR (1) | AR001481A1 (es) |
| AU (1) | AU710654B2 (es) |
| CA (1) | CA2215705C (es) |
| DE (1) | DE69630217T2 (es) |
| WO (1) | WO1996029887A1 (es) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6110511A (en) * | 1995-03-31 | 2000-08-29 | Cereal Ingredients, Inc. | Fruit particle analog |
| EP0796567A1 (en) * | 1996-02-07 | 1997-09-24 | Societe Des Produits Nestle S.A. | Granular food product |
| US6146679A (en) * | 1997-10-03 | 2000-11-14 | Koala Property Limited | Method of manufacturing an expanded, extruded food product |
| GR1002978B (el) * | 1997-10-09 | 1998-09-23 | Νεο δημητριακο προγευμα | |
| US6242033B1 (en) * | 1999-02-16 | 2001-06-05 | Eugene H. Sander | High protein cereal |
| US6620443B1 (en) | 1999-07-02 | 2003-09-16 | Cereal Ingredients, Inc. | Edible color and flavor carrier and method for making an edible color and flavor carrier |
| US6534102B2 (en) * | 2001-03-05 | 2003-03-18 | Massoud Kazemzadeh | Method of making high protein savory seasoning bits |
| US20070009639A1 (en) * | 2005-06-30 | 2007-01-11 | Schuppan Robert L | Barrier for food particles |
| WO2007021959A1 (en) * | 2005-08-17 | 2007-02-22 | Cargill, Incorporated | Deer attractant |
| US20070134402A1 (en) * | 2005-10-17 | 2007-06-14 | Feder David P | Dry flavoring blend and method of making same |
| AR087157A1 (es) | 2011-06-20 | 2014-02-26 | Gen Biscuit | Galletita saludable |
| RU2015144015A (ru) * | 2013-03-15 | 2017-05-03 | Маккормик Энд Компани, Инкорпорейтед | Инкапсуляция композиций, содержащих пряности, травы, фруктовые и овощные порошки |
Family Cites Families (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3908025A (en) * | 1972-09-21 | 1975-09-23 | Ralston Purina Co | Pet food product and method for forming same |
| US3922354A (en) * | 1973-08-20 | 1975-11-25 | Norda Inc | Production of artificial spice particles |
| DE3341090A1 (de) * | 1983-11-12 | 1985-05-23 | Werner & Pfleiderer, 7000 Stuttgart | Verfahren und vorrichtung zur herstellung extrudierter nahrungsmittel |
| EP0144644B1 (en) * | 1983-12-12 | 1989-09-06 | THE PROCTER & GAMBLE COMPANY | Psyllium mucilloid products |
| US4710386A (en) * | 1985-01-29 | 1987-12-01 | General Foods Corporation | All natural, ready-to-eat enzyme-saccharified cereal derived from whole cereal grain |
| US4609557A (en) * | 1985-05-23 | 1986-09-02 | General Foods Corporation | Manufacture of bread crumb-like product |
| US4790996A (en) * | 1987-06-10 | 1988-12-13 | General Foods Corporation | Process for preparing cereal products |
| DD260860A1 (de) * | 1987-06-19 | 1988-10-12 | Inst Getreideverarbeitung | Verfahren zur herstellung von backwaren mit hohem ballaststoffanteil |
| US4834988A (en) * | 1987-09-28 | 1989-05-30 | Nabisco Brands, Inc. | Method for preparing a cereal |
| JPH01101857A (ja) * | 1987-10-14 | 1989-04-19 | Toyo Jozo Co Ltd | そばを主原料とするパン粉類似物、その製造法およびそれを使用したフライ食品 |
| US4826846A (en) * | 1988-03-17 | 1989-05-02 | Hoechst-Roussel Pharmaceuticals, Inc. | Arylpiperazinylalkoxy derivatives of cyclic imides to treat anxiety |
| US5061497A (en) * | 1989-09-11 | 1991-10-29 | Clovis Grain Processing, Ltd. | Process for the co-production of ethanol and an improved human food product from cereal grains |
| CH681194A5 (es) * | 1990-12-07 | 1993-02-15 | Nestle Sa | |
| US5395623A (en) * | 1993-04-01 | 1995-03-07 | Cereal Ingredients, Inc. | Human food product derived from cereal grains and process |
-
1996
- 1996-03-27 DE DE69630217T patent/DE69630217T2/de not_active Expired - Lifetime
- 1996-03-27 EP EP96910607A patent/EP0825819B1/en not_active Expired - Lifetime
- 1996-03-27 WO PCT/US1996/004220 patent/WO1996029887A1/en not_active Ceased
- 1996-03-27 AU AU53760/96A patent/AU710654B2/en not_active Ceased
- 1996-03-27 CA CA002215705A patent/CA2215705C/en not_active Expired - Fee Related
- 1996-03-29 AR AR33598396A patent/AR001481A1/es unknown
-
1997
- 1997-09-05 US US08/926,322 patent/US5888564A/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| AU710654B2 (en) | 1999-09-23 |
| EP0825819B1 (en) | 2003-10-01 |
| AU5376096A (en) | 1996-10-16 |
| CA2215705C (en) | 2009-02-24 |
| EP0825819A1 (en) | 1998-03-04 |
| US5888564A (en) | 1999-03-30 |
| DE69630217D1 (de) | 2003-11-06 |
| EP0825819A4 (en) | 1998-07-01 |
| DE69630217T2 (de) | 2004-08-12 |
| WO1996029887A1 (en) | 1996-10-03 |
| CA2215705A1 (en) | 1996-10-03 |
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