BRPI0511324A - método para a produção de uma massa a base de em massa para uso em uma fritadeira em forma de molde único - Google Patents

método para a produção de uma massa a base de em massa para uso em uma fritadeira em forma de molde único

Info

Publication number
BRPI0511324A
BRPI0511324A BRPI0511324-5A BRPI0511324A BRPI0511324A BR PI0511324 A BRPI0511324 A BR PI0511324A BR PI0511324 A BRPI0511324 A BR PI0511324A BR PI0511324 A BRPI0511324 A BR PI0511324A
Authority
BR
Brazil
Prior art keywords
dough
cornmeal
making
moisture
single mold
Prior art date
Application number
BRPI0511324-5A
Other languages
English (en)
Inventor
Sheri Lynn Baker
Ajay Rajeshwar Bhaskar
John Mampra Mathew
Renu Mathew
Kevin Matthew Trick
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 BRPI0511324A publication Critical patent/BRPI0511324A/pt

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/025—Treating dough with gases

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Frying-Pans Or Fryers (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

MéTODO PARA A PRODUçãO DE UMA MASSA A BASE DE MASA PARA USO EM UMA FRITADEIRA EM FORMA DE MOLDE úNICO. A presente invenção refere-se a um método para fazer uma massa baseada em massa de farinha de milho para uso em uma fritadeira em forma de molde único. A invenção é um processo aperfeiçoado, para fazer uma massa de farinha de milho leve, de baixa densidade, baixo teor de umidade, que é fácil de ser cortada em fatias e resulta em um produto semelhante a tortilha frita, com uma textura semelhante à de porções delgadas de tortilhas fritas tradicionais. Amido é adicionado à massa de farinha de milho de milho, para ajudar a controlar a liberação de umidade durante a fritura. A mistura de alto cisalhamento de massa introduz ar através da formação de núcleos, tornando a massa mais leve, e resulta em tamanho de partícula menor da massa, aumentando a uniformidade da distribuição de umidade. A uniformidade da distribuição de umidade confere uma leveza mais uniforme à massa de farinha de milho à medida que ela passa através da fritadeira em forma de molde único.
BRPI0511324-5A 2004-05-19 2005-05-05 método para a produção de uma massa a base de em massa para uso em uma fritadeira em forma de molde único BRPI0511324A (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US10/848,881 US20050260314A1 (en) 2004-05-19 2004-05-19 Method for making a masa based dough for use in a single mold form fryer
PCT/US2005/015847 WO2005115152A2 (en) 2004-05-19 2005-05-05 Method for making a masa based dough for use in a single mold form fryer

Publications (1)

Publication Number Publication Date
BRPI0511324A true BRPI0511324A (pt) 2007-12-04

Family

ID=35375458

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0511324-5A BRPI0511324A (pt) 2004-05-19 2005-05-05 método para a produção de uma massa a base de em massa para uso em uma fritadeira em forma de molde único

Country Status (6)

Country Link
US (2) US20050260314A1 (pt)
CN (1) CN101247738A (pt)
BR (1) BRPI0511324A (pt)
CA (1) CA2567332C (pt)
MX (1) MXPA06013385A (pt)
WO (1) WO2005115152A2 (pt)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7700143B2 (en) 2005-02-07 2010-04-20 Frito-Lay North America, Inc. Method for making a stable stacked snack food configuration
USD643178S1 (en) 2010-09-14 2011-08-16 Baptista's Bakery, Inc. Food product
USD694987S1 (en) 2010-09-14 2013-12-10 Baptista's Bakery, Inc. Food product
USD683106S1 (en) 2010-09-14 2013-05-28 Baptista's Bakery, Inc. Food product
US20140272050A1 (en) * 2014-04-15 2014-09-18 Haim Shelemey Food cooking
US11246318B1 (en) * 2014-11-25 2022-02-15 Zee Company Submersion conveyor system and methods thereof
GB2554774B (en) * 2016-10-06 2020-06-17 Frito Lay Trading Co Gmbh Snack food chips
AU2017339559B2 (en) 2016-10-06 2021-08-05 Frito-Lay Trading Company Gmbh Manufacture of snack food chips

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US6001409A (en) * 1984-12-14 1999-12-14 Nabisco Technology Company Masa corn-based food products and method of preparing
US4834996A (en) * 1985-09-05 1989-05-30 Nabisco Brands, Inc. Extruded starch snack foods and process
US5652010A (en) * 1984-12-14 1997-07-29 Nabisco, Inc. Production of masa corn-based products
US4645679A (en) * 1984-12-24 1987-02-24 The Procter & Gamble Co. Process for making a corn chip with potato chip texture
US4650687A (en) * 1985-02-12 1987-03-17 Miles J. Willard Float-frying and dockering methods for controlling the shape and preventing distortion of single and multi-layer snack products
US4735811A (en) * 1985-10-25 1988-04-05 The Pillsbury Company Tortilla and method of manufacture
US4764390A (en) * 1986-04-30 1988-08-16 Zukerman Harold W Process for making microwavable shaped rice products
US4706557A (en) * 1986-07-09 1987-11-17 Manley, Inc. Cross flow continuous fryer
US5147675A (en) * 1987-04-15 1992-09-15 The Procter & Gamble Company Process for making extrusion cooked snack chips
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DE4137161C2 (de) * 1991-11-12 1994-02-24 Stephan & Soehne Verfahren zur Teigbereitung
US5667821A (en) * 1992-03-16 1997-09-16 Castaneda; Jesus M. Method and apparatus for making tamales
US5904947A (en) * 1995-06-07 1999-05-18 The Procter & Gamble Company Fat-free corn chips
EP0874556B1 (en) * 1996-01-16 2001-07-18 The Procter & Gamble Company Fried snack
US6136359A (en) * 1996-01-16 2000-10-24 The Procter & Gamble Company Fried snack dough composition and method of preparing a fried snack product
ATE224148T1 (de) * 1996-07-01 2002-10-15 Procter & Gamble Teigzusammensetzungen
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Also Published As

Publication number Publication date
CA2567332A1 (en) 2005-12-08
WO2005115152A3 (en) 2006-12-07
US20080044534A1 (en) 2008-02-21
MXPA06013385A (es) 2007-03-01
US20050260314A1 (en) 2005-11-24
CA2567332C (en) 2010-06-29
CN101247738A (zh) 2008-08-20
WO2005115152A2 (en) 2005-12-08

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Legal Events

Date Code Title Description
B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B08F Application dismissed because of non-payment of annual fees [chapter 8.6 patent gazette]

Free format text: REFERENTE AO NAO RECOLHIMENTO DA 8A ANUIDADE.

B08K Patent lapsed as no evidence of payment of the annual fee has been furnished to inpi [chapter 8.11 patent gazette]

Free format text: REFERENTE AO DESPACHO 8.6 PUBLICADO NA RPI 2204 DE 02/04/2013.

B15K Others concerning applications: alteration of classification

Free format text: PROCEDIMENTO AUTOMATICO DE RECLASSIFICACAO. A CLASSIFICACAO IPC ANTERIOR ERA A23P 1/14.

Ipc: A21D 13/40 (2017.01), A21D 6/00 (2006.01), A21D 8/

Ipc: A21D 13/40 (2017.01), A21D 6/00 (2006.01), A21D 8/