DK1249178T3 - Fremgangsmåde til fremstilling af et hidtil ukendt appetitvækkerprodukt og et produkt fremstillet derved - Google Patents

Fremgangsmåde til fremstilling af et hidtil ukendt appetitvækkerprodukt og et produkt fremstillet derved

Info

Publication number
DK1249178T3
DK1249178T3 DK01130314T DK01130314T DK1249178T3 DK 1249178 T3 DK1249178 T3 DK 1249178T3 DK 01130314 T DK01130314 T DK 01130314T DK 01130314 T DK01130314 T DK 01130314T DK 1249178 T3 DK1249178 T3 DK 1249178T3
Authority
DK
Denmark
Prior art keywords
product
preparation
appetizer
novel
prepared therewith
Prior art date
Application number
DK01130314T
Other languages
Danish (da)
English (en)
Inventor
Espiridion Valdes Rodriguez
Efrain Joel Pena Sanchez
Original Assignee
Grupo Bimbo Sa De Cv
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 Grupo Bimbo Sa De Cv filed Critical Grupo Bimbo Sa De Cv
Application granted granted Critical
Publication of DK1249178T3 publication Critical patent/DK1249178T3/da

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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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
    • A21D13/41—Pizzas
    • 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
    • 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
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/808—Starch base snack product

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
  • Cereal-Derived Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
DK01130314T 2001-03-20 2001-12-19 Fremgangsmåde til fremstilling af et hidtil ukendt appetitvækkerprodukt og et produkt fremstillet derved DK1249178T3 (da)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US81245601A 2001-03-20 2001-03-20

Publications (1)

Publication Number Publication Date
DK1249178T3 true DK1249178T3 (da) 2005-12-12

Family

ID=25209615

Family Applications (1)

Application Number Title Priority Date Filing Date
DK01130314T DK1249178T3 (da) 2001-03-20 2001-12-19 Fremgangsmåde til fremstilling af et hidtil ukendt appetitvækkerprodukt og et produkt fremstillet derved

Country Status (7)

Country Link
US (1) US6838108B2 (cs)
EP (1) EP1249178B1 (cs)
AT (1) ATE300876T1 (cs)
CZ (1) CZ301343B6 (cs)
DE (1) DE60112399T2 (cs)
DK (1) DK1249178T3 (cs)
ES (1) ES2246989T3 (cs)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6872417B1 (en) * 2003-10-29 2005-03-29 Frito-Lay North America, Inc. Nixtamalization process
CA2477894A1 (en) * 2003-11-21 2005-05-21 Churrisimo Inc. Churro and method for making same
US20060019013A1 (en) * 2004-07-21 2006-01-26 Crosby Thomas G Method for making a rolled snack food product having a light crispy texture
US20070087101A1 (en) * 2005-10-14 2007-04-19 Gusek Todd W Soy-fortified corn dough and tortillas
US8110239B2 (en) * 2008-05-22 2012-02-07 Sabritas, S. De R.L. De C.V. Quick corn nixtamalization process
US11473032B2 (en) 2010-02-02 2022-10-18 Fuchs Petrolub Se Constant velocity joint having a boot

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2584893A (en) * 1951-12-06 1952-02-05 Armour Res Found Method of making a tortilla flour
US3117868A (en) 1961-09-28 1964-01-14 Process Millers Inc Process for nixtamalizing whole grain having an inherent moisture content
US3083103A (en) * 1962-05-09 1963-03-26 Morton Foods Inc Process for making corn masa dough
US3369908A (en) 1965-04-02 1968-02-20 Roberto M. Gonzalez Process for producing tortilla flour
US3278311A (en) * 1965-05-10 1966-10-11 Morton Foods Inc Method of manufacturing corn dough and corn chips
US3694224A (en) * 1970-07-24 1972-09-26 Roberto Gonzalez Barrera Tortilla and process using polycarboxylic acids and their anhydrides
US3709696A (en) * 1971-05-06 1973-01-09 Barrera R Tortilla and process using hydrophilic inorganic gels
US3859452A (en) 1972-07-03 1975-01-07 Fausto Celorio Mendoza Method for obtaining nixtamalized flours
US4221340A (en) 1979-01-11 1980-09-09 Beehive Machinery, Inc. Method and apparatus for producing a masa product
US5652010A (en) * 1984-12-14 1997-07-29 Nabisco, Inc. Production of masa corn-based products
US5176931A (en) 1992-03-13 1993-01-05 Wenger Manufacturing, Inc. Preparation of masa flour
US5298274A (en) * 1992-04-10 1994-03-29 Khalsa Nirbhao S Methods for making tortilla chips and tortilla chips produced thereby
US5447742A (en) * 1994-05-24 1995-09-05 Malvido; Oscar F. High temperature/short time process for the production of lime cooked corn derivatives
US6277421B1 (en) 1995-05-19 2001-08-21 Bunge Lauhoff Grain Company Food product comprising masa flavored flour
US6025011A (en) 1997-06-09 2000-02-15 J. R. Short Milling Company Process for producing nixtamal and masa flour
US6265013B1 (en) 2000-03-28 2001-07-24 Instituto Politecnico Nacional Selective nixtamalization process for the production of fresh whole corn masa, nixtamalized corn flour and derived products

Also Published As

Publication number Publication date
US20020168458A1 (en) 2002-11-14
CZ301343B6 (cs) 2010-01-20
DE60112399T2 (de) 2006-06-01
DE60112399D1 (de) 2005-09-08
ES2246989T3 (es) 2006-03-01
US6838108B2 (en) 2005-01-04
EP1249178A1 (en) 2002-10-16
EP1249178B1 (en) 2005-08-03
CZ2002975A3 (cs) 2003-09-17
ATE300876T1 (de) 2005-08-15

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