MX2015011292A - Hojuelas horneadas estables en anaquel y metodo para hacer las mismas. - Google Patents

Hojuelas horneadas estables en anaquel y metodo para hacer las mismas.

Info

Publication number
MX2015011292A
MX2015011292A MX2015011292A MX2015011292A MX2015011292A MX 2015011292 A MX2015011292 A MX 2015011292A MX 2015011292 A MX2015011292 A MX 2015011292A MX 2015011292 A MX2015011292 A MX 2015011292A MX 2015011292 A MX2015011292 A MX 2015011292A
Authority
MX
Mexico
Prior art keywords
shelf
crisp
stable
making same
stable baked
Prior art date
Application number
MX2015011292A
Other languages
English (en)
Inventor
Martin Bernhard Dierl
Martha Meadows Brown
Ponnattu Kurian Joseph
Genevieve Barnard Lawson
Steve Scannell
Supriya Varma
Original Assignee
Frito Lay North America Inc
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 Frito Lay North America Inc filed Critical Frito Lay North America Inc
Publication of MX2015011292A publication Critical patent/MX2015011292A/es

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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • 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
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves

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)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Grain Derivatives (AREA)

Abstract

Se describen hojuelas horneadas, estables en anaquel y un método para hacer las mismas. En una modalidad, la hojuela estable en anaquel comprende una masa cocinada que comprende aceite, gluten, harina, polvo para hornear y huevo. La hojuela comprende un contenido de humedad de entre 2% y 5% y es estable en anaquel. En una modalidad, la hojuela no comprende ingredientes artificiales, tales como conservadores, saborizantes o colorantes. Para producir la hojuela, en una modalidad, primero se mezclan los ingredientes para formar una masa que se deposita en una charola y se hornea. Después, el producto se enfría, rebana y después se seca.
MX2015011292A 2013-02-28 2014-02-28 Hojuelas horneadas estables en anaquel y metodo para hacer las mismas. MX2015011292A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US13/780,357 US20140242245A1 (en) 2013-02-28 2013-02-28 Shelf-stable baked crisps and method for making same
PCT/US2014/019540 WO2014134505A1 (en) 2013-02-28 2014-02-28 Shelf-stable baked crisps and method for making same

Publications (1)

Publication Number Publication Date
MX2015011292A true MX2015011292A (es) 2016-03-03

Family

ID=51388419

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2015011292A MX2015011292A (es) 2013-02-28 2014-02-28 Hojuelas horneadas estables en anaquel y metodo para hacer las mismas.

Country Status (8)

Country Link
US (1) US20140242245A1 (es)
EP (1) EP2961279A4 (es)
CN (1) CN105007743A (es)
AU (1) AU2014223167B2 (es)
CA (1) CA2902062A1 (es)
MX (1) MX2015011292A (es)
RU (1) RU2659235C2 (es)
WO (1) WO2014134505A1 (es)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20180027824A1 (en) 2015-02-20 2018-02-01 Alimec S.R.L. Apparatus and method for the production and filling of filled baked products made with batter dough

Family Cites Families (22)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2349582A (en) * 1942-01-17 1944-05-23 King Kone Corp Method of making melba toast
GB984163A (en) 1961-08-17 1965-02-24 Unilever Ltd Improvements in or relating to manufacture of rusk-type bakery products
US3512991A (en) 1965-10-07 1970-05-19 Gen Foods Corp Process for preparing compressed,dehydrated cellular bakery products
US4965077A (en) * 1983-07-29 1990-10-23 Keebler Company Shelf stable cookie
US4698228A (en) * 1984-03-29 1987-10-06 Nabisco Brands Process for extruding dough as used in producing crisp breads
US4834996A (en) * 1985-09-05 1989-05-30 Nabisco Brands, Inc. Extruded starch snack foods and process
US6033703A (en) * 1993-06-24 2000-03-07 The Procter & Gamble Company Beta-stable low-saturate, low trans, all purpose shortening
FI971119A0 (fi) * 1997-03-17 1997-03-17 Vaasanmylly Oy Foerfarande foer frasmtaellning av en aetbar produkt
RU2138166C1 (ru) * 1997-05-05 1999-09-27 Таран Валентин Михайлович Бутерброд по-московски и способ изготовления бутерброда по-московски
EP0938846B1 (fr) * 1998-02-13 2004-04-14 Societe Des Produits Nestle S.A. Toast garni
GB2341306A (en) * 1998-09-08 2000-03-15 Nestle Sa A sugar wafer
US6248387B1 (en) * 1998-11-05 2001-06-19 Kellogg Company Psyllium enriched baked snack foods
US20020178929A1 (en) 2001-05-02 2002-12-05 Davis Robert J. Biscotti manufacturing system
US7074446B2 (en) * 2003-10-30 2006-07-11 Frito-Lay North America, Inc. Method for making a dual-textured food substrate having large seasoning bits
US20050249845A1 (en) * 2004-05-10 2005-11-10 Mihalos Mihaelos N Process for preparing filled cracker products
US20050271785A1 (en) * 2004-06-03 2005-12-08 Hayes-Jacobson Susan M Shaped cookie intermediates using bake stable fillings to form visual features
US20060093708A1 (en) 2004-11-04 2006-05-04 Cold Standard, Inc. Ice cream novelty product
US7867533B2 (en) * 2006-07-19 2011-01-11 Frito-Lay Trading Compnay GmbH Process for making a healthy snack food
US7897191B2 (en) * 2006-12-11 2011-03-01 Frito-Lay North America, Inc. Snack chip containing buckwheat hulls
US20110104345A1 (en) * 2007-11-20 2011-05-05 Frito-Lay North America, Inc. Method of reducing acrylamide by treating a food ingredient
US20110104338A1 (en) * 2009-10-30 2011-05-05 Coleman Edward C Food Product Pertaining To A Filling-And-Cracker Sandwich
US20130196033A1 (en) * 2012-02-01 2013-08-01 Frito-Lay North America, Inc. Crisp Bread Snack Foods

Also Published As

Publication number Publication date
CN105007743A (zh) 2015-10-28
US20140242245A1 (en) 2014-08-28
EP2961279A1 (en) 2016-01-06
EP2961279A4 (en) 2016-12-14
WO2014134505A4 (en) 2014-10-23
WO2014134505A1 (en) 2014-09-04
RU2015140906A (ru) 2017-04-03
AU2014223167A1 (en) 2015-08-27
CA2902062A1 (en) 2014-09-04
AU2014223167B2 (en) 2017-03-09
RU2659235C2 (ru) 2018-06-29

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