AR011067A1 - Glaseado para un producto de masa no horneado, producto de masa configurado no horneado, metodo para impartirle a un producto de masa horneado una textura de superficie frita, metodo para incrementar las dimensiones horizontales de un producto de masa horneado - Google Patents
Glaseado para un producto de masa no horneado, producto de masa configurado no horneado, metodo para impartirle a un producto de masa horneado una textura de superficie frita, metodo para incrementar las dimensiones horizontales de un producto de masa horneadoInfo
- Publication number
- AR011067A1 AR011067A1 ARP980100117A ARP980100117A AR011067A1 AR 011067 A1 AR011067 A1 AR 011067A1 AR P980100117 A ARP980100117 A AR P980100117A AR P980100117 A ARP980100117 A AR P980100117A AR 011067 A1 AR011067 A1 AR 011067A1
- Authority
- AR
- Argentina
- Prior art keywords
- mass product
- unbaked
- fried
- glassing
- configurated
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/001—Cooling
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/41—Pizzas
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/42—Tortillas
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/43—Flatbreads, e.g. naan
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
- Surface Treatment Of Glass Fibres Or Filaments (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Se proveen productos de masa configurados, no horneados que están recubiertos con un glaseado que comprende una cantidad de agua, aceite y uncoloide hidrofílico. La aplicacion del glaseado a los productos de masa, seguido dehorneado , imita la etapa de fritura que se usa tradicionalmente enel procedimiento de produccion de ciertos productos de masa.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US08/782,461 US5989603A (en) | 1997-01-10 | 1997-01-10 | Emulsion glaze for dough products |
Publications (1)
Publication Number | Publication Date |
---|---|
AR011067A1 true AR011067A1 (es) | 2000-08-02 |
Family
ID=25126130
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ARP980100117A AR011067A1 (es) | 1997-01-10 | 1998-01-09 | Glaseado para un producto de masa no horneado, producto de masa configurado no horneado, metodo para impartirle a un producto de masa horneado una textura de superficie frita, metodo para incrementar las dimensiones horizontales de un producto de masa horneado |
Country Status (10)
Country | Link |
---|---|
US (1) | US5989603A (es) |
EP (1) | EP1014796A2 (es) |
JP (1) | JP2001507938A (es) |
CN (1) | CN1089213C (es) |
AR (1) | AR011067A1 (es) |
AU (1) | AU716879B2 (es) |
CA (1) | CA2276421C (es) |
HK (1) | HK1025221A1 (es) |
WO (1) | WO1998030105A2 (es) |
ZA (1) | ZA98159B (es) |
Families Citing this family (28)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6068876A (en) * | 1999-02-26 | 2000-05-30 | Kraft Foods, Inc. | Mesophase-stabilized emulsions and dispersions for use in low-fat and fat-free food products |
US6280782B1 (en) * | 1999-11-08 | 2001-08-28 | The Pillsbury Company | Non-emulsion based, moisture containing fillings for dough products |
US7494678B2 (en) | 2000-03-07 | 2009-02-24 | Donuts And Company Limited | Method and apparatus for producing a doughnut |
GB2359975B (en) * | 2000-03-07 | 2002-08-14 | Donuts & Company Ltd | Method and apparatus for a new doughnut |
AT500267B8 (de) * | 2001-05-22 | 2007-02-15 | Berndorf Band Ges M B H | Verfahren zum strukturieren von endlosen bändern für pressen |
GB2379152B (en) * | 2001-08-31 | 2005-09-14 | Bakehouse Ltd | Glazed baking products |
US20030203091A1 (en) * | 2002-04-24 | 2003-10-30 | Hayes-Jacobson Susan M. | Dough product treatment process and products thereof |
US20050042332A1 (en) * | 2002-07-12 | 2005-02-24 | Lonergan Dennis A. | Method of making a laminated dough product and a product produced thereby |
US6787170B2 (en) * | 2002-07-12 | 2004-09-07 | The Pillsbury Company | Fried texture imparting glaze for a food intermediate and method of making a product and a product produced thereby |
MXPA05008192A (es) * | 2003-01-29 | 2006-05-25 | Schwan S Food Mfg Inc | Pizza y corteza con un borde irregular. |
US20040175477A1 (en) * | 2003-01-29 | 2004-09-09 | Shelly Walter | Pizza and crust having an irregular edge |
US20040146622A1 (en) * | 2003-01-29 | 2004-07-29 | Shelly Walter | Pizza and crust having a square aspect and an irregular edge |
US20050003066A1 (en) * | 2003-07-01 | 2005-01-06 | Ray Madonna M. | Food intermediate having enhanced shape retention and organoleptic properties and methods of producing the dough intermediate |
JP4483268B2 (ja) * | 2003-11-07 | 2010-06-16 | 味の素株式会社 | 乳化バッター付き冷凍の連結餃子 |
JP4682849B2 (ja) * | 2004-02-06 | 2011-05-11 | 不二製油株式会社 | 焼成小麦粉製品の製造法 |
US7442396B2 (en) * | 2004-07-30 | 2008-10-28 | General Mills Marketing, Inc. | Dough compositions having a moisture barrier, and related methods |
US20060078665A1 (en) * | 2004-10-07 | 2006-04-13 | Slocum Sherri A | Roll-style dough product having a fried-like texture |
US20070042098A1 (en) * | 2005-08-16 | 2007-02-22 | Norquist Penny L | Topically applied garlic on refrigerated dough |
DK1759591T4 (da) * | 2005-08-31 | 2014-11-03 | Nestec Sa | Fedt-fattig konfektureprodukt |
US8795753B2 (en) | 2005-12-23 | 2014-08-05 | Rich Products Corporation | Method for reducing proofing time for baked and other products |
MX2008008182A (es) | 2005-12-23 | 2008-11-14 | Rich Products Corp | Metodo para producir masa congelada. |
ES2549411T3 (es) * | 2006-03-10 | 2015-10-27 | Nederlandse Organisatie Voor Toegepast- Natuurwetenschappelijk Onderzoek Tno | Método para la fritura final de rosquillas |
US20080107779A1 (en) * | 2006-11-06 | 2008-05-08 | Sara Lee Corporation | Pancrepe and method of making same |
JP4648934B2 (ja) * | 2007-10-15 | 2011-03-09 | 旭化成ケミカルズ株式会社 | ドウ組成物 |
CN102326600B (zh) * | 2011-05-25 | 2013-01-09 | 郭欣 | 一种比萨卷的制作方法 |
US10980246B2 (en) * | 2015-11-26 | 2021-04-20 | Societe Des Produits Nestle S.A. | Cooking-aid for coating and frying a food product and method for making said cooking-aid |
US10881114B2 (en) | 2017-02-07 | 2021-01-05 | General Mills, Inc. | Tapioca tortilla and method of making |
EP3918918A1 (en) * | 2020-06-05 | 2021-12-08 | Kerry Luxembourg S.a.r.l. | A food glaze coating composition |
Family Cites Families (20)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB786774A (en) * | 1953-02-20 | 1957-11-27 | Roger Poulet | A glaze for pastry, biscuits and bread |
US3253928A (en) * | 1963-05-15 | 1966-05-31 | Procter & Gamble | Storage-stable non-firming icing and shortening utilized therein |
US3845219A (en) * | 1970-12-14 | 1974-10-29 | A Federico | Method of making high quality frozen pizza crusts |
ES403860A1 (es) * | 1971-06-16 | 1976-07-01 | Unilever Nv | Un procedimiento para la preparacion de una base dulce paraunto. |
US4046920A (en) * | 1971-07-29 | 1977-09-06 | Jeno's, Inc. | Method for forming dough shells |
US4066786A (en) * | 1973-02-22 | 1978-01-03 | Imperial Chemical Industries Limited | Process for combating fungi |
US4066796A (en) * | 1976-04-16 | 1978-01-03 | Food Research, Inc. | Coating pizza products |
US4170659A (en) * | 1977-07-18 | 1979-10-09 | The Pillsbury Company | Fried dough product and method |
JPS589643A (ja) * | 1981-07-06 | 1983-01-20 | 明治乳業株式会社 | ピツツアクラストの製造法 |
NL8501283A (nl) * | 1985-05-07 | 1986-12-01 | Unilever Nv | Glansmiddel. |
US4834995A (en) * | 1987-06-10 | 1989-05-30 | Salavatore Canzoneri | Method for preparing pizza dough |
US5202138A (en) * | 1987-12-28 | 1993-04-13 | International Flavors & Fragrances Inc. | Stable pizza food article, process for preparing same and coating composition used in same |
US5387426A (en) * | 1990-02-20 | 1995-02-07 | A.E. Staley Manufacturing Company | Method of preparing reduced fat foods |
JPH0423944A (ja) * | 1990-05-18 | 1992-01-28 | Tadataka Ito | 粘性の表面を持ったピザクラフトおよびその製造方法 |
JPH0675462B2 (ja) * | 1990-06-29 | 1994-09-28 | 不二製油株式会社 | ピザクラストの製造方法 |
JP2919582B2 (ja) * | 1990-09-05 | 1999-07-12 | 旭電化工業株式会社 | 積層菓子の製造方法 |
US5372829A (en) * | 1993-01-15 | 1994-12-13 | Merck & Co., Inc. | Process for preparing low-fat fried food |
US5260076A (en) * | 1993-01-29 | 1993-11-09 | American Maize-Products Company | Pizza crust |
US6028364A (en) * | 1994-09-20 | 2000-02-22 | Hitachi, Ltd. | Semiconductor device having a stress relieving mechanism |
EP0749690A1 (en) * | 1995-06-22 | 1996-12-27 | Unilever N.V. | Heat-settable, frozen bakery dough systems |
-
1997
- 1997-01-10 US US08/782,461 patent/US5989603A/en not_active Expired - Lifetime
-
1998
- 1998-01-06 CA CA002276421A patent/CA2276421C/en not_active Expired - Fee Related
- 1998-01-06 WO PCT/US1998/000236 patent/WO1998030105A2/en not_active Application Discontinuation
- 1998-01-06 EP EP98902413A patent/EP1014796A2/en not_active Withdrawn
- 1998-01-06 AU AU59086/98A patent/AU716879B2/en not_active Ceased
- 1998-01-06 CN CN98801755A patent/CN1089213C/zh not_active Expired - Fee Related
- 1998-01-06 JP JP53105098A patent/JP2001507938A/ja active Pending
- 1998-01-09 ZA ZA9800159A patent/ZA98159B/xx unknown
- 1998-01-09 AR ARP980100117A patent/AR011067A1/es unknown
-
2000
- 2000-07-25 HK HK00104600A patent/HK1025221A1/xx not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
CA2276421C (en) | 2005-12-20 |
CA2276421A1 (en) | 1998-07-16 |
HK1025221A1 (en) | 2000-11-10 |
EP1014796A2 (en) | 2000-07-05 |
WO1998030105A3 (en) | 1998-10-29 |
US5989603A (en) | 1999-11-23 |
CN1089213C (zh) | 2002-08-21 |
ZA98159B (en) | 1999-07-09 |
WO1998030105A2 (en) | 1998-07-16 |
AU716879B2 (en) | 2000-03-09 |
JP2001507938A (ja) | 2001-06-19 |
CN1243419A (zh) | 2000-02-02 |
AU5908698A (en) | 1998-08-03 |
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