AR093961A1 - METHOD AND PROVISION FOR OBTAINING AN EXTRUDED / EXPANDED COOKIE BASED ON CEREALS WITH FAT COVERAGE AND SALT FLAVOR - Google Patents
METHOD AND PROVISION FOR OBTAINING AN EXTRUDED / EXPANDED COOKIE BASED ON CEREALS WITH FAT COVERAGE AND SALT FLAVORInfo
- Publication number
- AR093961A1 AR093961A1 ARP130104676A ARP130104676A AR093961A1 AR 093961 A1 AR093961 A1 AR 093961A1 AR P130104676 A ARP130104676 A AR P130104676A AR P130104676 A ARP130104676 A AR P130104676A AR 093961 A1 AR093961 A1 AR 093961A1
- Authority
- AR
- Argentina
- Prior art keywords
- cookies
- extruded
- obtaining
- expanded
- cookie
- Prior art date
Links
- 235000014510 cooky Nutrition 0.000 title abstract 9
- 235000013339 cereals Nutrition 0.000 title abstract 2
- 239000000796 flavoring agent Substances 0.000 title abstract 2
- 235000019634 flavors Nutrition 0.000 title abstract 2
- 238000000034 method Methods 0.000 title abstract 2
- 150000003839 salts Chemical class 0.000 title abstract 2
- 239000004615 ingredient Substances 0.000 abstract 3
- 239000000843 powder Substances 0.000 abstract 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 abstract 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 abstract 2
- 239000000463 material Substances 0.000 abstract 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract 1
- 229920002261 Corn starch Polymers 0.000 abstract 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract 1
- 240000003183 Manihot esculenta Species 0.000 abstract 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000007164 Oryza sativa Nutrition 0.000 abstract 1
- 229910019142 PO4 Inorganic materials 0.000 abstract 1
- 244000061456 Solanum tuberosum Species 0.000 abstract 1
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract 1
- 240000006394 Sorghum bicolor Species 0.000 abstract 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 abstract 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 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 239000005862 Whey Substances 0.000 abstract 1
- 102000007544 Whey Proteins Human genes 0.000 abstract 1
- 108010046377 Whey Proteins Proteins 0.000 abstract 1
- 230000002378 acidificating effect Effects 0.000 abstract 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract 1
- 239000011575 calcium Substances 0.000 abstract 1
- 229910052791 calcium Inorganic materials 0.000 abstract 1
- 229910000019 calcium carbonate Inorganic materials 0.000 abstract 1
- 235000013351 cheese Nutrition 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 239000003086 colorant Substances 0.000 abstract 1
- 239000008120 corn starch Substances 0.000 abstract 1
- 235000013325 dietary fiber Nutrition 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 239000012530 fluid Substances 0.000 abstract 1
- 239000008103 glucose Substances 0.000 abstract 1
- 239000004519 grease Substances 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 abstract 1
- 239000010452 phosphate Substances 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 235000009566 rice Nutrition 0.000 abstract 1
- 235000021309 simple sugar Nutrition 0.000 abstract 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract 1
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract 1
- 239000007921 spray Substances 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 239000000758 substrate Substances 0.000 abstract 1
- 239000005720 sucrose Substances 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
- 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
- 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
- A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
-
- 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
- A21D13/22—Partially or completely coated products coated before 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
- A21D13/40—Products characterised by the type, form or use
-
- 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
-
- 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
- A23L7/191—After-treatment of puffed cereals, e.g. coating or salting
-
- 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
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
-
- 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
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
-
- 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
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
-
- 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
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
Abstract
Método para obtención de una galleta extrusada/expandida a base de cereales con cobertura de grasa y masa de sabor salado, 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 como almidón de maíz, papa, mandioca, sorgo o harina de arroz o trigo, 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 monoácido de calcio) o alguna fibra alimentaría; las galletas que constituyen el sustrato sobre el cual se realiza la presente, se elaboran en un extrusor utilizando un cabezal con insertos que permite obtener cintas de material expandido; el espesor de las cintas de material expandido se ajusta en un laminador y son cortadas para formar galletas; distribuidor vibratorio coloca las galletas en un solo plano sin que las mismas se encimen y entregadas a una cinta transportadora, donde las galletas son recubiertas con un rociado de grasa que impermeabiliza las galletas y permite posteriormente la aplicación de una masa fluida de alta humedad (batter) siendo luego horneadas y enfriadas en una cinta previo a su envasado.Method for obtaining an extruded / expanded cereal-based cookie with fat coverage and salty flavor dough, comprises the steps of: mixing in a mixer the raw materials used in the base cookie consisting mainly of an ingredient with a high proportion of starch such as corn starch, potato, cassava, sorghum or rice or wheat flour, with the addition of ingredients that contribute to the final appearance of the base cookie, protein sources such as milk powder, whey cheese powder or simple sugars such as sucrose or glucose, salt, and colorants, as well as other ingredients to modify the expansion such as calcium carbonate, baking powder (sodium bicarbonate and some acidic agent such as calcium monoacid phosphate) or some dietary fiber; the cookies that constitute the substrate on which the present one is made, are made in an extruder using a head with inserts that allows to obtain ribbons of expanded material; the thickness of the ribbons of expanded material is adjusted in a laminator and cut to form cookies; Vibrating distributor places the cookies in a single plane without them being ignited and delivered to a conveyor belt, where the cookies are coated with a spray of grease that waterproofs the cookies and subsequently allows the application of a fluid mass of high humidity (batter ) being then baked and cooled on a tape prior to packaging.
Priority Applications (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ARP130104676A AR093961A1 (en) | 2013-12-12 | 2013-12-12 | METHOD AND PROVISION FOR OBTAINING AN EXTRUDED / EXPANDED COOKIE BASED ON CEREALS WITH FAT COVERAGE AND SALT FLAVOR |
| BR102014008582A BR102014008582A2 (en) | 2013-12-12 | 2014-04-09 | method and arrangement for obtaining a fat-based, extruded / expanded cereal with a salty flavored dough |
| UY0001035839A UY35839A (en) | 2013-12-12 | 2014-11-17 | METHOD AND PROVISION FOR OBTAINING AN EXTRUSED / EXPANDED COOKIE BASED ON CEREALS WITH FAT COVERAGE AND SALT FLAVOR |
| PE2014002422A PE20150977A1 (en) | 2013-12-12 | 2014-12-11 | METHOD AND DISPOSITION FOR OBTAINING AN EXTRAUSED / EXPANDED COOKIE BASED ON CEREALS WITH FAT COVERAGE AND SALTY FLAVOR MASS |
| PCT/EP2014/077367 WO2015086740A1 (en) | 2013-12-12 | 2014-12-11 | Method and arrangement for obtaining an extruded/expanded cereal-based biscuit coated with fat and a savory dough |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ARP130104676A AR093961A1 (en) | 2013-12-12 | 2013-12-12 | METHOD AND PROVISION FOR OBTAINING AN EXTRUDED / EXPANDED COOKIE BASED ON CEREALS WITH FAT COVERAGE AND SALT FLAVOR |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AR093961A1 true AR093961A1 (en) | 2015-07-01 |
Family
ID=52273090
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ARP130104676A AR093961A1 (en) | 2013-12-12 | 2013-12-12 | METHOD AND PROVISION FOR OBTAINING AN EXTRUDED / EXPANDED COOKIE BASED ON CEREALS WITH FAT COVERAGE AND SALT FLAVOR |
Country Status (5)
| Country | Link |
|---|---|
| AR (1) | AR093961A1 (en) |
| BR (1) | BR102014008582A2 (en) |
| PE (1) | PE20150977A1 (en) |
| UY (1) | UY35839A (en) |
| WO (1) | WO2015086740A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112401287A (en) * | 2020-11-24 | 2021-02-26 | 湖南省农友农业装备股份有限公司 | Cassava processing equipment |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3615647A (en) * | 1968-03-27 | 1971-10-26 | Perk Foods Co | Expanded fat-coated animal food having a coherent coating |
| US4910031A (en) * | 1988-12-19 | 1990-03-20 | Frito-Lay, Inc. | Topped savory snack foods |
| GB2280348B (en) * | 1993-07-05 | 1997-03-26 | Hilborough Mill Foods Ltd | Processing low value animal products |
| DK200101157A (en) * | 2000-11-23 | 2002-05-24 | Knudsen Ole | Method of making snack and breakfast product as well as a product made by this method |
| DE60312693T2 (en) * | 2002-07-31 | 2007-12-06 | Quest International Services B.V. | COATED FOOD |
| WO2005041685A2 (en) * | 2003-10-29 | 2005-05-12 | Leprino Foods Company | Coated food products and methods of producing coated food products with reduced permeability to fat and oil |
-
2013
- 2013-12-12 AR ARP130104676A patent/AR093961A1/en unknown
-
2014
- 2014-04-09 BR BR102014008582A patent/BR102014008582A2/en not_active Application Discontinuation
- 2014-11-17 UY UY0001035839A patent/UY35839A/en not_active Application Discontinuation
- 2014-12-11 PE PE2014002422A patent/PE20150977A1/en not_active Application Discontinuation
- 2014-12-11 WO PCT/EP2014/077367 patent/WO2015086740A1/en not_active Ceased
Also Published As
| Publication number | Publication date |
|---|---|
| BR102014008582A2 (en) | 2015-10-27 |
| UY35839A (en) | 2015-06-30 |
| WO2015086740A1 (en) | 2015-06-18 |
| PE20150977A1 (en) | 2015-07-03 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FB | Suspension of granting procedure |