CL2015001966A1 - Proceso para obtención de una oblea sin gluten apta para celiacos rellena, cubierta con baño de chocolate a partir de galleta extrusada/expandida a base de arroz - Google Patents

Proceso para obtención de una oblea sin gluten apta para celiacos rellena, cubierta con baño de chocolate a partir de galleta extrusada/expandida a base de arroz

Info

Publication number
CL2015001966A1
CL2015001966A1 CL2015001966A CL2015001966A CL2015001966A1 CL 2015001966 A1 CL2015001966 A1 CL 2015001966A1 CL 2015001966 A CL2015001966 A CL 2015001966A CL 2015001966 A CL2015001966 A CL 2015001966A CL 2015001966 A1 CL2015001966 A1 CL 2015001966A1
Authority
CL
Chile
Prior art keywords
celiacs
stuffed
gluten
extruded
covered
Prior art date
Application number
CL2015001966A
Other languages
English (en)
Inventor
Jáuregui Luciano López
Original Assignee
Molinos Río De La Plata S A
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 Molinos Río De La Plata S A filed Critical Molinos Río De La Plata S A
Publication of CL2015001966A1 publication Critical patent/CL2015001966A1/es

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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products
    • 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
    • A21D13/20—Partially or completely coated products
    • A21D13/24—Partially or completely coated products coated after baking
    • 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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/36—Filled wafers
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products
    • 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
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion

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)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
  • Inorganic Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
CL2015001966A 2014-07-11 2015-07-10 Proceso para obtención de una oblea sin gluten apta para celiacos rellena, cubierta con baño de chocolate a partir de galleta extrusada/expandida a base de arroz CL2015001966A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ARP140102585A AR096900A1 (es) 2014-07-11 2014-07-11 Método y disposición para obtención de una oblea sin gluten apta para celiacos rellena, cubierta con baño de chocolate a partir de galleta extrusada / expandida a base de arroz

Publications (1)

Publication Number Publication Date
CL2015001966A1 true CL2015001966A1 (es) 2015-10-09

Family

ID=54013686

Family Applications (1)

Application Number Title Priority Date Filing Date
CL2015001966A CL2015001966A1 (es) 2014-07-11 2015-07-10 Proceso para obtención de una oblea sin gluten apta para celiacos rellena, cubierta con baño de chocolate a partir de galleta extrusada/expandida a base de arroz

Country Status (5)

Country Link
AR (1) AR096900A1 (es)
BR (1) BR102015016669A2 (es)
CL (1) CL2015001966A1 (es)
ES (1) ES2556543B2 (es)
GB (1) GB2530145A (es)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20240081386A1 (en) * 2019-11-05 2024-03-14 Pepsico, Inc. Starch-Based Extruded Food Products and Methods for Manufacturing Starch-Based Extruded Food Products

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5928434A (ja) * 1982-08-11 1984-02-15 ハウス食品工業株式会社 スナツク食品の製造法
GB2136666B (en) * 1983-02-11 1986-08-20 Vincent Processes Limited A food product and process for producing same
US4623546A (en) * 1985-04-01 1986-11-18 The Quaker Oats Company Method for manufacturing crisp rice
IT1252846B (it) * 1991-10-14 1995-06-28 Pavan Mapimpianti Spa Processo per la fabbricazione di pellets rigati pregelatinizzati di patata e/o cereali, e pellets rigati pregelatinizzati cosi' ottenuti
US6207207B1 (en) * 1998-05-01 2001-03-27 Mars, Incorporated Coated confectionery having a crispy starch based center and method of preparation
CA2408015A1 (en) * 2000-05-05 2001-11-15 General Mills, Inc. Food products fortified with calcium and method of preparation
US20110045146A1 (en) * 2009-08-20 2011-02-24 Moira Deneen Canty Gluten free and/or dairy free cookie dough
CA2757787A1 (en) * 2010-11-12 2012-05-12 Laura Lane Becker Allergen-free compositions
WO2013043659A1 (en) * 2011-09-19 2013-03-28 Lucca Foods, Llc Gluten-free dry mix composition
KR101355848B1 (ko) * 2012-01-26 2014-01-27 로얄 패밀리 푸드 주식회사 떡 쿠키과자 제조방법 및 그 조성물

Also Published As

Publication number Publication date
GB2530145A (en) 2016-03-16
BR102015016669A2 (pt) 2016-08-30
ES2556543A1 (es) 2016-01-18
AR096900A1 (es) 2016-02-03
ES2556543B2 (es) 2016-07-14
GB201511994D0 (en) 2015-08-19

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