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
Links
- 238000000034 method Methods 0.000 title abstract 2
- 108010068370 Glutens Proteins 0.000 abstract 1
- 239000005415 artificial ingredient Substances 0.000 abstract 1
- 238000004040 coloring Methods 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 235000021312 gluten Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 239000003755 preservative agent Substances 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
- 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.
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)
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)
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 |
-
2013
- 2013-02-28 US US13/780,357 patent/US20140242245A1/en not_active Abandoned
-
2014
- 2014-02-28 RU RU2015140906A patent/RU2659235C2/ru not_active IP Right Cessation
- 2014-02-28 EP EP14756348.0A patent/EP2961279A4/en not_active Withdrawn
- 2014-02-28 WO PCT/US2014/019540 patent/WO2014134505A1/en active Application Filing
- 2014-02-28 CA CA2902062A patent/CA2902062A1/en not_active Abandoned
- 2014-02-28 CN CN201480010462.XA patent/CN105007743A/zh active Pending
- 2014-02-28 AU AU2014223167A patent/AU2014223167B2/en not_active Ceased
- 2014-02-28 MX MX2015011292A patent/MX2015011292A/es unknown
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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