CO7131382A2 - Materiales comestibles y su fabricación - Google Patents
Materiales comestibles y su fabricaciónInfo
- Publication number
- CO7131382A2 CO7131382A2 CO14256651A CO14256651A CO7131382A2 CO 7131382 A2 CO7131382 A2 CO 7131382A2 CO 14256651 A CO14256651 A CO 14256651A CO 14256651 A CO14256651 A CO 14256651A CO 7131382 A2 CO7131382 A2 CO 7131382A2
- Authority
- CO
- Colombia
- Prior art keywords
- baked
- particles
- edible
- manufacture
- binder
- Prior art date
Links
- 239000000463 material Substances 0.000 title abstract 14
- 238000004519 manufacturing process Methods 0.000 title 1
- 239000002245 particle Substances 0.000 abstract 6
- 239000011230 binding agent Substances 0.000 abstract 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 abstract 2
- 235000013312 flour Nutrition 0.000 abstract 2
- 235000012054 meals Nutrition 0.000 abstract 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 abstract 1
- 235000013736 caramel Nutrition 0.000 abstract 1
- 235000011187 glycerol Nutrition 0.000 abstract 1
- 239000003906 humectant Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
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
- A21D10/00—Batters, dough or mixtures 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
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
- A21D13/17—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with coatings
-
- 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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
-
- 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
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
- A21D13/19—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with fillings
-
- 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
- A21D13/46—Croutons
-
- 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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
- A21D17/00—Refreshing bakery products or recycling bakery products
-
- 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
- A21D17/00—Refreshing bakery products or recycling bakery products
- A21D17/002—Recycling, e.g. for use in baking or for animal consumption
-
- 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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Sustainable Development (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Un material comestible que tiene una actividad de agua inferior o igual a 0,8 se forma por mezcla de un material aglutinante y partículas de material harinoso horneado. Adecuadamente, las partículas de material harinoso horneado son partículas de torta, y el material aglutinante comprende caramelo y un humectante, tal como glicerina. Las etapas en la preparación del material comestible son: (a) proporcionar un material harinoso horneado; (b)opcionalmente, secar el material harinoso horneado; (c) procesar mecánicamente el material harinoso horneado para formar partículas; (d) opcionalmente, secar las partículas de material harinoso horneado; y (e) mezclar las partículas de material harinoso horneado con un material aglutinante para proporcionar el material comestible.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB1210872.6A GB2503238B (en) | 2012-06-20 | 2012-06-20 | Edible materials and their manufacture |
Publications (1)
Publication Number | Publication Date |
---|---|
CO7131382A2 true CO7131382A2 (es) | 2014-12-01 |
Family
ID=46641171
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CO14256651A CO7131382A2 (es) | 2012-06-20 | 2014-11-21 | Materiales comestibles y su fabricación |
Country Status (16)
Country | Link |
---|---|
US (1) | US20150351417A1 (es) |
EP (1) | EP2844081A1 (es) |
JP (1) | JP2015519072A (es) |
KR (1) | KR20150011388A (es) |
CN (1) | CN104394711A (es) |
AU (1) | AU2013279110B2 (es) |
BR (1) | BR112014029734A2 (es) |
CA (1) | CA2874172A1 (es) |
CO (1) | CO7131382A2 (es) |
GB (1) | GB2503238B (es) |
HK (1) | HK1207537A1 (es) |
MX (1) | MX2014014811A (es) |
PE (1) | PE20150193A1 (es) |
PH (1) | PH12014502635A1 (es) |
RU (1) | RU2014150217A (es) |
WO (1) | WO2013190303A1 (es) |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101672948B1 (ko) * | 2014-11-06 | 2016-11-04 | 롯데제과주식회사 | 촉촉한 식감의 쿠키 제조용 조성물과 이를 이용한 쿠키의 제조방법 |
FR3032090B1 (fr) * | 2015-02-04 | 2018-07-27 | Pierre Fabre Medicament | Matrice cerealiere compremant au moins un nutriment et/ou une autre substance fonctionnelle |
KR20180047894A (ko) * | 2016-11-01 | 2018-05-10 | 주식회사 삼양사 | 저칼로리 시리얼 바 조성물 |
KR102056301B1 (ko) * | 2017-10-20 | 2020-01-22 | 이화여자대학교 산학협력단 | 병아리콩을 첨가한 저열량 병아리콩 브라우니 |
US20210195934A1 (en) * | 2019-12-30 | 2021-07-01 | Kraft Foods Group Brands Llc | Multilayer edible products comprising a barrier layer |
WO2023135183A1 (en) * | 2022-01-15 | 2023-07-20 | Kraft Foods Schweiz Holding Gmbh | Confectionery products |
Family Cites Families (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE2152118C3 (de) * | 1971-10-20 | 1980-03-20 | Dr. Otto Suwelack Nachf., 4425 Billerbeck | Krümelmasse für die Instantherstellung von Gebäck, insbesondere Tortenböden |
US4251560A (en) * | 1979-08-21 | 1981-02-17 | General Foods Corporation | Cream-containing frozen whipped topping composition |
JPH03172146A (ja) * | 1990-04-26 | 1991-07-25 | Suntory Ltd | 油脂を含む結着材料を用いた食品 |
US5190776A (en) * | 1991-01-10 | 1993-03-02 | Kraft General Foods, Inc. | Low/no fat bakery ingredient |
EP1302112A1 (en) * | 2001-10-12 | 2003-04-16 | Société des Produits Nestlé S.A. | Coating and composite frozen confections |
JP3608201B2 (ja) * | 2002-04-19 | 2005-01-05 | 東京フード株式会社 | 焼き菓子を原料としたチョコレート様油脂性菓子食品及びその製造方法及びそれを使用した食品 |
US7264835B2 (en) * | 2002-08-01 | 2007-09-04 | General Mills, Inc. | Food product and method of preparation |
EP1719413A1 (en) * | 2005-05-03 | 2006-11-08 | Nestec S.A. | Composite frozen confections |
EP1925212B1 (en) * | 2006-11-27 | 2016-09-07 | Kraft Foods R & D, Inc. | Encased snack |
GB2458472A (en) * | 2008-03-17 | 2009-09-23 | Moonmud Company Ltd | Edible custard dessert products |
AU2009309402A1 (en) * | 2008-10-28 | 2010-05-06 | Avesthagen Limited | A composition and a method thereof |
US20110104356A1 (en) * | 2009-10-30 | 2011-05-05 | Kraft Foods Global Brands Llc | Nut cluster binder and method of manufacture |
-
2012
- 2012-06-20 GB GB1210872.6A patent/GB2503238B/en active Active
-
2013
- 2013-06-20 PE PE2014002042A patent/PE20150193A1/es not_active Application Discontinuation
- 2013-06-20 CN CN201380032041.2A patent/CN104394711A/zh active Pending
- 2013-06-20 JP JP2015516689A patent/JP2015519072A/ja active Pending
- 2013-06-20 KR KR1020147035436A patent/KR20150011388A/ko not_active Application Discontinuation
- 2013-06-20 AU AU2013279110A patent/AU2013279110B2/en not_active Ceased
- 2013-06-20 CA CA2874172A patent/CA2874172A1/en not_active Abandoned
- 2013-06-20 EP EP13732605.4A patent/EP2844081A1/en not_active Withdrawn
- 2013-06-20 US US14/408,929 patent/US20150351417A1/en not_active Abandoned
- 2013-06-20 WO PCT/GB2013/051610 patent/WO2013190303A1/en active Application Filing
- 2013-06-20 RU RU2014150217A patent/RU2014150217A/ru not_active Application Discontinuation
- 2013-06-20 BR BR112014029734A patent/BR112014029734A2/pt not_active IP Right Cessation
- 2013-06-20 MX MX2014014811A patent/MX2014014811A/es unknown
-
2014
- 2014-11-21 CO CO14256651A patent/CO7131382A2/es unknown
- 2014-11-25 PH PH12014502635A patent/PH12014502635A1/en unknown
-
2015
- 2015-08-31 HK HK15108425.1A patent/HK1207537A1/xx unknown
Also Published As
Publication number | Publication date |
---|---|
MX2014014811A (es) | 2015-02-12 |
PE20150193A1 (es) | 2015-02-14 |
BR112014029734A2 (pt) | 2017-06-27 |
CN104394711A (zh) | 2015-03-04 |
JP2015519072A (ja) | 2015-07-09 |
HK1207537A1 (en) | 2016-02-05 |
CA2874172A1 (en) | 2013-12-27 |
PH12014502635A1 (en) | 2015-01-26 |
GB201210872D0 (en) | 2012-08-01 |
GB2503238A (en) | 2013-12-25 |
AU2013279110A1 (en) | 2014-12-11 |
US20150351417A1 (en) | 2015-12-10 |
GB2503238B (en) | 2017-05-17 |
RU2014150217A (ru) | 2016-08-10 |
EP2844081A1 (en) | 2015-03-11 |
KR20150011388A (ko) | 2015-01-30 |
WO2013190303A1 (en) | 2013-12-27 |
AU2013279110B2 (en) | 2015-10-01 |
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