CA2378891A1 - Bandes de frites a base de mais - Google Patents
Bandes de frites a base de mais Download PDFInfo
- Publication number
- CA2378891A1 CA2378891A1 CA002378891A CA2378891A CA2378891A1 CA 2378891 A1 CA2378891 A1 CA 2378891A1 CA 002378891 A CA002378891 A CA 002378891A CA 2378891 A CA2378891 A CA 2378891A CA 2378891 A1 CA2378891 A1 CA 2378891A1
- Authority
- CA
- Canada
- Prior art keywords
- corn
- strips
- dough
- weight
- temperature
- Prior art date
- Legal status (The legal status 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 status listed.)
- Abandoned
Links
- 240000008042 Zea mays Species 0.000 title claims abstract description 166
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 166
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 166
- 235000005822 corn Nutrition 0.000 title claims abstract description 166
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 238000002360 preparation method Methods 0.000 claims abstract description 31
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 27
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 27
- 235000013312 flour Nutrition 0.000 claims abstract description 22
- 235000012054 meals Nutrition 0.000 claims abstract description 21
- 238000005520 cutting process Methods 0.000 claims abstract description 20
- 239000000470 constituent Substances 0.000 claims abstract description 13
- 239000008187 granular material Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims description 68
- 230000008569 process Effects 0.000 claims description 64
- 235000013305 food Nutrition 0.000 claims description 33
- 238000007710 freezing Methods 0.000 claims description 23
- 230000008014 freezing Effects 0.000 claims description 23
- 238000002156 mixing Methods 0.000 claims description 21
- 238000001816 cooling Methods 0.000 claims description 14
- 241000718541 Tetragastris balsamifera Species 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims description 12
- 239000004615 ingredient Substances 0.000 claims description 11
- 235000012015 potatoes Nutrition 0.000 claims description 8
- 230000003028 elevating effect Effects 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 4
- 238000010257 thawing Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims 3
- 235000013611 frozen food Nutrition 0.000 claims 2
- 235000011888 snacks Nutrition 0.000 abstract description 9
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 5
- 235000012020 french fries Nutrition 0.000 abstract description 4
- 239000011159 matrix material Substances 0.000 abstract description 4
- 239000002245 particle Substances 0.000 abstract description 4
- 239000003921 oil Substances 0.000 description 25
- 235000019198 oils Nutrition 0.000 description 25
- 239000000203 mixture Substances 0.000 description 8
- 238000003860 storage Methods 0.000 description 7
- 238000001125 extrusion Methods 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 5
- 238000009826 distribution Methods 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 5
- 239000007921 spray Substances 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 230000003750 conditioning effect Effects 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 description 4
- 239000008158 vegetable oil Substances 0.000 description 4
- 229920002261 Corn starch Polymers 0.000 description 3
- 239000008162 cooking oil Substances 0.000 description 3
- 239000003595 mist Substances 0.000 description 3
- 235000011837 pasties Nutrition 0.000 description 3
- 235000012184 tortilla Nutrition 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000001143 conditioned effect Effects 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 235000011868 grain product Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000366676 Justicia pectoralis Species 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 241000293001 Oxytropis besseyi Species 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000003778 fat substitute Substances 0.000 description 1
- 235000013341 fat substitute Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000018984 mastication Effects 0.000 description 1
- 238000010077 mastication Methods 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- 235000013573 potato product Nutrition 0.000 description 1
- 230000002028 premature Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 235000013403 specialized food Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 235000008371 tortilla/corn chips Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
- Cereal-Derived Products (AREA)
- Grain Derivatives (AREA)
Abstract
L'invention concerne des bandes de frites ainsi qu'un procédé de préparation associé, dans lequel les bandes sont produites à partir d'une pâte à base de maïs. La pâte à base de maïs comprend une matrice de semoule de maïs et de farine de maïs de différentes grosseurs de particules ou de granules, mélangée à de l'eau et à des constituants aromatisants ou d'assaisonnements facultatifs pour former une pâte relativement épaisse ayant une texture apte à l'extrusion et au découpage pour former des bandes allongées ayant une taille et une forme se conformant, d'une manière générale, à des frites classiques à base de pomme de terre. Les bandes de pâte de maïs formées et découpées peuvent être frites partiellement dans de l'huile chaude et ensuite congelées. Les bandes de maïs congelées sont ensuite préparées finies prêtes à consommer, de préférence par friture de finissage dans de l'huile chaude. Les bandes de maïs préparées et finies ont un goût d'en-cas à base de maïs combiné à une texture définie par une surface extérieure croustillante renfermant une partie intérieure humide et farineuse.
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US14556499P | 1999-07-30 | 1999-07-30 | |
| US60/145,564 | 1999-07-30 | ||
| US20055300P | 2000-04-28 | 2000-04-28 | |
| US60/200,553 | 2000-04-28 | ||
| PCT/US2000/040504 WO2001008499A1 (fr) | 1999-07-30 | 2000-07-28 | Bandes de frites a base de mais |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2378891A1 true CA2378891A1 (fr) | 2001-02-08 |
Family
ID=26843100
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002378891A Abandoned CA2378891A1 (fr) | 1999-07-30 | 2000-07-28 | Bandes de frites a base de mais |
Country Status (6)
| Country | Link |
|---|---|
| EP (1) | EP1198175A4 (fr) |
| JP (1) | JP2003527084A (fr) |
| AU (1) | AU7139000A (fr) |
| BR (1) | BR0012832A (fr) |
| CA (1) | CA2378891A1 (fr) |
| WO (1) | WO2001008499A1 (fr) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6764295B2 (en) | 2001-08-08 | 2004-07-20 | J. R. Simplot Company | Rotary cutter |
| US20060019013A1 (en) * | 2004-07-21 | 2006-01-26 | Crosby Thomas G | Method for making a rolled snack food product having a light crispy texture |
| JP2010154835A (ja) * | 2009-01-05 | 2010-07-15 | Japan Frito-Lay Ltd | スナック菓子 |
| US20160198744A1 (en) | 2015-01-14 | 2016-07-14 | Zini Prodotti Alimentari S.P.A. | Frozen ready-made polenta and process for the preparation thereof |
| CN104886209B (zh) * | 2015-04-30 | 2017-12-01 | 天津桂发祥十八街麻花食品股份有限公司 | 一种马铃薯全粉裹馅麻花及其制作方法 |
| WO2023007037A1 (fr) * | 2021-07-28 | 2023-02-02 | Cyl Ibersnacks, S.L | En-cas au maïs en forme de churro |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1037757A (en) * | 1965-05-05 | 1966-08-03 | Gen Mills Inc | Snack products |
| US3600193A (en) * | 1968-03-28 | 1971-08-17 | Milk Research Inc | Food compositions for preparing snack food products |
| US4623548A (en) * | 1985-05-09 | 1986-11-18 | Willard Miles J | Method for preparing extruded fried snack products from corn and other cereal flours |
| US5100686A (en) * | 1989-10-19 | 1992-03-31 | Miles J. Willard | Corn rings and method of manufacture |
| US5225224A (en) * | 1992-07-15 | 1993-07-06 | Vannortwick H Christian | Process for forming corn grit food products |
-
2000
- 2000-07-28 CA CA002378891A patent/CA2378891A1/fr not_active Abandoned
- 2000-07-28 EP EP00960198A patent/EP1198175A4/fr not_active Withdrawn
- 2000-07-28 JP JP2001513246A patent/JP2003527084A/ja active Pending
- 2000-07-28 WO PCT/US2000/040504 patent/WO2001008499A1/fr not_active Ceased
- 2000-07-28 AU AU71390/00A patent/AU7139000A/en not_active Abandoned
- 2000-07-28 BR BR0012832-5A patent/BR0012832A/pt not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| WO2001008499A1 (fr) | 2001-02-08 |
| EP1198175A4 (fr) | 2004-09-22 |
| JP2003527084A (ja) | 2003-09-16 |
| EP1198175A1 (fr) | 2002-04-24 |
| AU7139000A (en) | 2001-02-19 |
| BR0012832A (pt) | 2002-07-16 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Dead |