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AR096900A1 - METHOD AND PROVISION FOR OBTAINING A GLUTEN-FREE OBLEA SUITABLE FOR CELIACOS FILLED, COVERED WITH CHOCOLATE BATHROOM FROM EXTRUDED COOKIE / EXPANDED RICE BASED - Google Patents

METHOD AND PROVISION FOR OBTAINING A GLUTEN-FREE OBLEA SUITABLE FOR CELIACOS FILLED, COVERED WITH CHOCOLATE BATHROOM FROM EXTRUDED COOKIE / EXPANDED RICE BASED

Info

Publication number
AR096900A1
AR096900A1 ARP140102585A ARP140102585A AR096900A1 AR 096900 A1 AR096900 A1 AR 096900A1 AR P140102585 A ARP140102585 A AR P140102585A AR P140102585 A ARP140102585 A AR P140102585A AR 096900 A1 AR096900 A1 AR 096900A1
Authority
AR
Argentina
Prior art keywords
cookies
chocolate
gluten
cookie
wafer
Prior art date
Application number
ARP140102585A
Other languages
Spanish (es)
Original Assignee
Molinos Rio De La Plata S A
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 Molinos Rio De La Plata S A filed Critical Molinos Rio De La Plata S A
Priority to ARP140102585A priority Critical patent/AR096900A1/en
Priority to GB1511994.4A priority patent/GB2530145A/en
Priority to ES201530988A priority patent/ES2556543B2/en
Priority to CL2015001966A priority patent/CL2015001966A1/en
Priority to BR102015016669A priority patent/BR102015016669A2/en
Publication of AR096900A1 publication Critical patent/AR096900A1/en

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
    • A21D13/066—Gluten-free 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
    • A21D13/20—Partially or completely coated products
    • A21D13/24—Partially or completely coated products coated after baking
    • 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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/36—Filled wafers
    • 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
    • A21D2/186—Starches; Derivatives thereof
    • 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
    • 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
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion

Landscapes

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

Abstract

Proceso para la elaboración de una oblea rellena sin gluten apta para celíacos, cubierta con baño de chocolate a partir de galleta extrusada / expandida a base de arroz, comprende los pasos de: mezclar en un mezclador las materias primas utilizadas en la galleta base constituidas principalmente por un ingrediente con alta proporción de almidón tal como almidón de maíz, papa, mandioca, sorgo o harina de arroz, con el agregado de ingredientes que aportan al aspecto final de la galleta base, fuentes de proteína como leche en polvo, suero de queso en polvo o azucares simples como sacarosa o glucosa, sal, y colorantes, así como otros ingredientes para modificar la expansión tales como carbonato de calcio, polvo de hornear (bicarbonato de sodio y algún agente ácido como fosfato mono ácido de calcio) o alguna fibra alimentaría; elaborar en un extrusor las galletas que constituyen el sustrato con el cual se forma la oblea utilizando un cabezal con insertos que permite obtener cintas de material expandido; ajustar el espesor de las cintas de material expandido en un laminador y cortar para formar galletas; colocar en un distribuidor vibratorio las galletas en un solo plano sin que las mismas se encimen y entregadas a una cinta transportadora, horneadas y luego enfriadas en una cinta; transportar las galletas al alimentador de galletas; alimentar en forma continua y ordenada las galletas bañadas con cobertura de chocolate, y una vez recubierta pasa por un túnel de enfriado; finalizada la etapa de enfriado la oblea bañada es trasportada a la línea de envasado donde se finaliza el proceso.Process for the elaboration of a gluten-free stuffed wafer suitable for coeliacs, covered with chocolate bath from rice-based extruded / expanded biscuit, comprises the steps of: mixing in a mixer the raw materials used in the base biscuit mainly constituted for an ingredient with a high proportion of starch such as corn starch, potato, cassava, sorghum or rice flour, with the addition of ingredients that contribute to the final appearance of the base cookie, protein sources such as milk powder, cheese whey powder or simple sugars such as sucrose or glucose, salt, and dyes, as well as other ingredients to modify the expansion such as calcium carbonate, baking powder (sodium bicarbonate and some acidic agent such as calcium mono acid phosphate) or some fiber would feed elaborate in an extruder the cookies that constitute the substrate with which the wafer is formed using a head with inserts that allows to obtain ribbons of expanded material; adjust the thickness of the ribbons of expanded material in a laminator and cut to form cookies; place the cookies in a vibrating distributor in a single plane without them being ignited and delivered to a conveyor belt, baked and then cooled on a belt; transport the cookies to the cookie feeder; feed the chocolate-coated cookies continuously and tidily and, once coated, passes through a cooling tunnel; At the end of the cooling stage, the bathed wafer is transported to the packaging line where the process is completed.

ARP140102585A 2014-07-11 2014-07-11 METHOD AND PROVISION FOR OBTAINING A GLUTEN-FREE OBLEA SUITABLE FOR CELIACOS FILLED, COVERED WITH CHOCOLATE BATHROOM FROM EXTRUDED COOKIE / EXPANDED RICE BASED AR096900A1 (en)

Priority Applications (5)

Application Number Priority Date Filing Date Title
ARP140102585A AR096900A1 (en) 2014-07-11 2014-07-11 METHOD AND PROVISION FOR OBTAINING A GLUTEN-FREE OBLEA SUITABLE FOR CELIACOS FILLED, COVERED WITH CHOCOLATE BATHROOM FROM EXTRUDED COOKIE / EXPANDED RICE BASED
GB1511994.4A GB2530145A (en) 2014-07-11 2015-07-09 Process for obtaining a filled gluten-free wafer enrobed with chocolate, suitable for coeliacs, using an extruded/expanded rice biscuit
ES201530988A ES2556543B2 (en) 2014-07-11 2015-07-09 Process for making a gluten-free filled wafer from extruded / expanded rice-based biscuit.
CL2015001966A CL2015001966A1 (en) 2014-07-11 2015-07-10 Process to obtain a gluten-free wafer suitable for stuffed celiacs, covered with chocolate bath from extruded / expanded rice-based biscuit
BR102015016669A BR102015016669A2 (en) 2014-07-11 2015-07-10 process for obtaining a gluten-free stuffed cookie suitable for chocolate-coated celiac from an extruded / expanded rice-based cookie

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ARP140102585A AR096900A1 (en) 2014-07-11 2014-07-11 METHOD AND PROVISION FOR OBTAINING A GLUTEN-FREE OBLEA SUITABLE FOR CELIACOS FILLED, COVERED WITH CHOCOLATE BATHROOM FROM EXTRUDED COOKIE / EXPANDED RICE BASED

Publications (1)

Publication Number Publication Date
AR096900A1 true AR096900A1 (en) 2016-02-03

Family

ID=54013686

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP140102585A AR096900A1 (en) 2014-07-11 2014-07-11 METHOD AND PROVISION FOR OBTAINING A GLUTEN-FREE OBLEA SUITABLE FOR CELIACOS FILLED, COVERED WITH CHOCOLATE BATHROOM FROM EXTRUDED COOKIE / EXPANDED RICE BASED

Country Status (5)

Country Link
AR (1) AR096900A1 (en)
BR (1) BR102015016669A2 (en)
CL (1) CL2015001966A1 (en)
ES (1) ES2556543B2 (en)
GB (1) GB2530145A (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2021091540A1 (en) * 2019-11-05 2021-05-14 Xinova, LLC Starch-based extruded food products and methods for manufacturing starch-based extruded food products

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5928434A (en) * 1982-08-11 1984-02-15 ハウス食品工業株式会社 Production of snack food
GB2136666B (en) * 1983-02-11 1986-08-20 Vincent Processes Limited A food product and process for producing same
US4623546A (en) * 1985-04-01 1986-11-18 The Quaker Oats Company Method for manufacturing crisp rice
IT1252846B (en) * 1991-10-14 1995-06-28 Pavan Mapimpianti Spa PROCESS FOR THE MANUFACTURE OF PRELELATINIZED STRIPED PELLETS OF POTATO AND / OR CEREALS, AND PRELELATINIZED STRIPED PELLETS SO OBTAINED
US6207207B1 (en) * 1998-05-01 2001-03-27 Mars, Incorporated Coated confectionery having a crispy starch based center and method of preparation
US6913775B2 (en) * 2000-05-05 2005-07-05 General Mills, Inc. Cooked cereal dough products fortified with calcium and method of preparation
US20110045146A1 (en) * 2009-08-20 2011-02-24 Moira Deneen Canty Gluten free and/or dairy free cookie dough
CA2757787A1 (en) * 2010-11-12 2012-05-12 Laura Lane Becker Allergen-free compositions
WO2013043659A1 (en) * 2011-09-19 2013-03-28 Lucca Foods, Llc Gluten-free dry mix composition
KR101355848B1 (en) * 2012-01-26 2014-01-27 로얄 패밀리 푸드 주식회사 Method for manufacturing cookie with rice cake therein and compositon of the same

Also Published As

Publication number Publication date
GB2530145A (en) 2016-03-16
ES2556543A1 (en) 2016-01-18
CL2015001966A1 (en) 2015-10-09
BR102015016669A2 (en) 2016-08-30
ES2556543B2 (en) 2016-07-14
GB201511994D0 (en) 2015-08-19

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