BR9909297A - Paste compositions for the manufacture of intermediate products and farinaceous snacks produced from them - Google Patents
Paste compositions for the manufacture of intermediate products and farinaceous snacks produced from themInfo
- Publication number
- BR9909297A BR9909297A BR9909297-2A BR9909297A BR9909297A BR 9909297 A BR9909297 A BR 9909297A BR 9909297 A BR9909297 A BR 9909297A BR 9909297 A BR9909297 A BR 9909297A
- Authority
- BR
- Brazil
- Prior art keywords
- paste
- flour
- fat
- produced
- product
- Prior art date
Links
- 239000013067 intermediate product Substances 0.000 title abstract 5
- 239000000203 mixture Substances 0.000 title abstract 4
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- 235000011888 snacks Nutrition 0.000 title abstract 3
- 235000013312 flour Nutrition 0.000 abstract 5
- 229920002472 Starch Polymers 0.000 abstract 3
- 239000000047 product Substances 0.000 abstract 3
- 235000019698 starch Nutrition 0.000 abstract 3
- 239000008107 starch Substances 0.000 abstract 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 abstract 2
- 238000001035 drying Methods 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 abstract 1
- 108010068370 Glutens Proteins 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000007164 Oryza sativa Nutrition 0.000 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 230000015556 catabolic process Effects 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 238000006731 degradation reaction Methods 0.000 abstract 1
- 238000002845 discoloration Methods 0.000 abstract 1
- 238000004049 embossing Methods 0.000 abstract 1
- 239000003995 emulsifying agent Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000021312 gluten Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 235000004213 low-fat Nutrition 0.000 abstract 1
- 238000005461 lubrication Methods 0.000 abstract 1
- 235000009566 rice Nutrition 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract 1
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract 1
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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Cereal-Derived Products (AREA)
Abstract
Patente de Invenção: <B>"COMPOSIçõES DE PASTA PARA FABRICAçãO DE PRODUTOS INTERMEDIáRIOS E LANCHES FARINáCEOS PRODUZIDOS A PARTIR DAS MESMAS"<D>. Um lanche farináceo tendo sabor e propriedades organolépticas aperfeiçoadas é feito a partir de um produto intermediário extrudado. O produto intermediário é produzido a partir de uma pasta consistindo essencialmente em: (1) uma mistura de farinha compreendendo (a) um componente de farinha à base de amido compreendendo pelo menos cerca de 10% de farinha de arroz; (b) menos de cerca de 8% de açúcar; (c) pelo menos cerca de 0,5% de sal; (d) fermento compreendendo bicarbonato de sódio; (e) emulsificante compreendendo monoglicerídio; e (2) água. Opcionalmente, amido e ou glúten pode ser adicionado ao componente de farinha para produzir produtos finais tendo vários graus de crocância. Um produto com gordura, com pouca gordura ou sem gordura pode ser produzido. Gravação em relevo pode ser usada para controlar a expansão, a lubrificação e a captura da gordura. A farinha é pré-condicionada e a pasta é extrudada sob condições de baixo cisalhamento e pouca água. A composição de pasta, que forma viscosidade suficiente quando do aquecimento e resfriamento, permite o processamento da pasta em temperaturas e níveis de alimentação de trabalho abaixo do qual resultariam em degradação substancial dos amidos e/ou descoloração e perda de sabor dos componentes dos ingredientes. Um método de secagem rápida, usado para secar o extrudado, melhora a capacidade de fabricação sem sacrificar os atributos desejados do produto. Os extrudados podem ser secos em uma temperatura de a partir de cerca de 79,4 °C (175 °F) a cerca de 93,3 °C (200 °F) em uma umidade relativa (R.H.) de pelo menos cerca de 20% por cerca de 1,0 hora a cerca de 4 horas. Os produtos intermediários podem ser embalados imediatamente após secagem.Invention Patent: <B> "PASTE COMPOSITIONS FOR THE MANUFACTURE OF INTERMEDIATE PRODUCTS AND PHARMACEUTIC SNACKS PRODUCED FROM THE SAME" <D>. A farinaceous snack having improved taste and organoleptic properties is made from an extruded intermediate product. The intermediate product is produced from a paste consisting essentially of: (1) a flour mixture comprising (a) a starch-based flour component comprising at least about 10% rice flour; (b) less than about 8% sugar; (c) at least about 0.5% salt; (d) yeast comprising sodium bicarbonate; (e) emulsifier comprising monoglyceride; and (2) water. Optionally, starch and or gluten can be added to the flour component to produce final products having varying degrees of crispness. A product with fat, low fat or no fat can be produced. Embossing can be used to control fat expansion, lubrication and capture. The flour is preconditioned and the paste is extruded under conditions of low shear and little water. The paste composition, which forms sufficient viscosity upon heating and cooling, allows the paste to be processed at temperatures and working feed levels below which would result in substantial starch degradation and / or discoloration and loss of flavor of the ingredients of the ingredients. A quick drying method, used to dry the extrudate, improves the manufacturing capacity without sacrificing the desired attributes of the product. The extrudates can be dried at a temperature from about 79.4 ° C (175 ° F) to about 93.3 ° C (200 ° F) at a relative humidity (RH) of at least about 20 % for about 1.0 hour to about 4 hours. Intermediate products can be packaged immediately after drying.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US8042598P | 1998-04-02 | 1998-04-02 | |
| PCT/US1999/007169 WO1999051111A1 (en) | 1998-04-02 | 1999-04-01 | Dough compositions for making half-products and farinaceous snacks produced therefrom |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BR9909297A true BR9909297A (en) | 2000-12-05 |
Family
ID=22157291
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BR9909297-2A BR9909297A (en) | 1998-04-02 | 1999-04-01 | Paste compositions for the manufacture of intermediate products and farinaceous snacks produced from them |
Country Status (7)
| Country | Link |
|---|---|
| EP (1) | EP1065944A1 (en) |
| JP (1) | JP2002510476A (en) |
| CN (1) | CN1295444A (en) |
| AU (1) | AU3461599A (en) |
| BR (1) | BR9909297A (en) |
| CA (1) | CA2326590A1 (en) |
| WO (1) | WO1999051111A1 (en) |
Families Citing this family (26)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6136359A (en) | 1996-01-16 | 2000-10-24 | The Procter & Gamble Company | Fried snack dough composition and method of preparing a fried snack product |
| US6224933B1 (en) * | 1999-11-05 | 2001-05-01 | Recot, Inc. | Process for expanded pellet production |
| EP1603410B1 (en) * | 2003-03-12 | 2008-05-14 | Nestec S.A. | Puffed pet food for diet control |
| AR045142A1 (en) * | 2003-07-30 | 2005-10-19 | Novartis Ag | BUEN SABOR DUCTILE MASTICABLE VETERINARY COMPOSITION |
| JP4505458B2 (en) * | 2003-08-06 | 2010-07-21 | ザ プロクター アンド ギャンブル カンパニー | Rice flour composition |
| MXPA04012039A (en) * | 2004-12-02 | 2006-06-06 | Simon Sacal Mizrahi | Method for the production of non-fried snacks which are integrally flavoured. |
| ZA200603334B (en) * | 2005-04-29 | 2007-03-28 | Nat Starch Chem Invest | Rice flour composition with enhanced process tolerance and solution stability |
| CN100426971C (en) * | 2005-06-06 | 2008-10-22 | 江南大学 | A kind of manufacturing method of treating yeast with glycerin to produce freeze-resistant frozen bread dough |
| WO2006133388A2 (en) * | 2005-06-07 | 2006-12-14 | The Procter & Gamble Company | Compositions with rice flur and rice starch |
| CA2644501C (en) * | 2006-02-28 | 2013-02-26 | The Procter & Gamble Company | Fruit based dough and fabricated snack products made therefrom |
| US20070243301A1 (en) * | 2006-04-14 | 2007-10-18 | Barnett Michelle L | Process for Producing Rice-Based Expandable Pellets and Cracker-Like Snacks |
| EP1897444A1 (en) | 2006-09-11 | 2008-03-12 | Nestec S.A. | Edible wafer products produced by extrusion |
| EP1897445A1 (en) | 2006-09-11 | 2008-03-12 | Nestec S.A. | Production of edible wafers by extrusion |
| US8062685B2 (en) * | 2007-04-03 | 2011-11-22 | Frito-Lay North America, Inc. | Direct expanded snack made with peanut flour and method for making |
| US20090004356A1 (en) * | 2007-06-26 | 2009-01-01 | Paul Ralph Bunke | Nutritious fabricated snack products |
| BRMU8803083U2 (en) * | 2008-11-13 | 2010-08-24 | Hathor Do Brasil Ltda | Snack, snack or pellet production process made from extruded dough or not |
| AU2010276181B2 (en) * | 2009-07-24 | 2014-01-16 | Kellogg Europe Trading Limited | Rice flour compositions |
| JP5657254B2 (en) * | 2010-01-05 | 2015-01-21 | 理研ビタミン株式会社 | Molded potato chips and manufacturing method thereof |
| PH12013502473A1 (en) | 2011-06-01 | 2015-06-26 | J Oil Mills Inc | Oil-or-fat-processed starch and method for producing the same |
| CN102960630B (en) * | 2012-11-30 | 2014-07-09 | 江南大学 | Method for preparing nutrient grain breakfast with high crispness in hot milk |
| KR101434115B1 (en) | 2013-10-22 | 2014-08-25 | 한국마쯔다니 주식회사 | Dough made of rice flour, and dumpling shell and dumpling prepared thereof |
| CN104544072B (en) * | 2014-12-31 | 2017-01-11 | 漯河联泰食品有限公司 | Preparation method of reinforced nutritious oinner roll with taste of old-jar Chinese sauerkraut |
| WO2017212335A1 (en) | 2016-06-05 | 2017-12-14 | Mondelez Europe Gmbh | Baked savory food composition comprising shredded root vegetable and method of making the same |
| USD864516S1 (en) | 2018-05-14 | 2019-10-29 | Intercontinental Great Brands Llc | Thin food cluster |
| KR102053151B1 (en) * | 2018-05-28 | 2019-12-06 | 고려대학교 산학협력단 | Development of optimum conditions for extrusion to reduce ochratoxin A in cereals |
| IT201900020048A1 (en) * | 2019-10-30 | 2021-04-30 | Barilla Flli G & R | Process for the production of a food product such as pasta by extrusion through a polyacetal resin insert and relative product |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1239946A (en) * | 1967-11-06 | 1971-07-21 | Gen Mills Inc | Cereal product |
| US4455321A (en) * | 1982-05-10 | 1984-06-19 | Food Technology Products | Potato snacks and method of preparation |
| US4521436A (en) * | 1983-07-27 | 1985-06-04 | General Foods Corporation | Rehydratable rice product |
| US5151283A (en) * | 1989-03-29 | 1992-09-29 | General Mills, Inc. | High soluble fiber barley expanded cereal and method of preparation |
-
1999
- 1999-04-01 BR BR9909297-2A patent/BR9909297A/en not_active IP Right Cessation
- 1999-04-01 CA CA002326590A patent/CA2326590A1/en not_active Abandoned
- 1999-04-01 WO PCT/US1999/007169 patent/WO1999051111A1/en not_active Ceased
- 1999-04-01 EP EP99916260A patent/EP1065944A1/en not_active Withdrawn
- 1999-04-01 JP JP2000541891A patent/JP2002510476A/en not_active Withdrawn
- 1999-04-01 AU AU34615/99A patent/AU3461599A/en not_active Abandoned
- 1999-04-01 CN CN99804622A patent/CN1295444A/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| WO1999051111A1 (en) | 1999-10-14 |
| JP2002510476A (en) | 2002-04-09 |
| AU3461599A (en) | 1999-10-25 |
| CA2326590A1 (en) | 1999-10-14 |
| EP1065944A1 (en) | 2001-01-10 |
| CN1295444A (en) | 2001-05-16 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| B08F | Application fees: dismissal - article 86 of industrial property law |
Free format text: REFERENTE A 6O, 7O E 8O ANUIDADES |
|
| B08K | Lapse as no evidence of payment of the annual fee has been furnished to inpi (acc. art. 87) |
Free format text: REFERENTE AO DESPACHO 8.6 PUBLICADO NA RPI 1911 DE 21/08/2007. |
|
| B15K | Others concerning applications: alteration of classification |
Ipc: A23L 7/13 (2016.01) |