ES2050226T3 - Empanada alimenticia frita y metodo de preparacion de la misma. - Google Patents

Empanada alimenticia frita y metodo de preparacion de la misma.

Info

Publication number
ES2050226T3
ES2050226T3 ES89300957T ES89300957T ES2050226T3 ES 2050226 T3 ES2050226 T3 ES 2050226T3 ES 89300957 T ES89300957 T ES 89300957T ES 89300957 T ES89300957 T ES 89300957T ES 2050226 T3 ES2050226 T3 ES 2050226T3
Authority
ES
Spain
Prior art keywords
foodstuff
batter
dough
coated
enrobed
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.)
Expired - Lifetime
Application number
ES89300957T
Other languages
English (en)
Inventor
Figueiredo Mario P De
Richard L Brody
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
DCA Food Industries Inc
Original Assignee
DCA Food Industries 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 DCA Food Industries Inc filed Critical DCA Food Industries Inc
Application granted granted Critical
Publication of ES2050226T3 publication Critical patent/ES2050226T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Grain Derivatives (AREA)
  • Seal Device For Vehicle (AREA)
  • Inorganic Insulating Materials (AREA)
  • Glass Compositions (AREA)
  • Saccharide Compounds (AREA)
  • Steroid Compounds (AREA)
  • Noodles (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

SE DESCRIBE UN PROCESO PARA PREPARAR UN PASTEL PRECOCINADO, QUE SE PUEDE COCINAR EN UN HORNO MICROONDAS, A PARTIR DE UN PRODUCTO RECUBIERTO DE MASA Y PASTA, COMO ES EL PRODUCTO ALIMENTICIO PRODUCIDO. EN EL PROCESO, EL PRODUCTO, COMO POLLO O RELLENO DE PIZZA CONVENCIONAL, ESTA RECUBIERTO COM MASA Y ENTONCES SE RECUBRE CON UNA PASTA ACUOSA FORMADA POR LA MEZCLA DE UNA CANTIDAD EFECTIVA DE MATERIAL HARINOSO COMO PUEDE SER FECULA DE TRIGO, HARINA, O MEZCLAS DE AMBOS. EL PRODUCTO RECUBIERTO DE MASA Y VUELTO A RECUBRIR POR PASTA ES ENTONCES COCINADO PARCIALMENTE CON MANTECA CALIENTE O HACEITE DE COCINAR PARA PRE-FREIRLO. EL PRODUCTO FRITO SE CARACTERIZA PORQUE RESULTA BASTANTE CRUJIENTE DESPUES DE CONGELARLO, CAPACIDAD DE SER ALMACENADO DURANTE UN TIEMPO PROLONGADO EN EL CONGELADOR, Y FINALMENTE PUEDE SER COCINADO EN UN HORNO MICROONDAS.
ES89300957T 1988-02-02 1989-02-01 Empanada alimenticia frita y metodo de preparacion de la misma. Expired - Lifetime ES2050226T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US07/151,405 US5009903A (en) 1988-02-02 1988-02-02 Method of making fried pie

Publications (1)

Publication Number Publication Date
ES2050226T3 true ES2050226T3 (es) 1994-05-16

Family

ID=22538612

Family Applications (1)

Application Number Title Priority Date Filing Date
ES89300957T Expired - Lifetime ES2050226T3 (es) 1988-02-02 1989-02-01 Empanada alimenticia frita y metodo de preparacion de la misma.

Country Status (10)

Country Link
US (1) US5009903A (es)
EP (1) EP0327332B1 (es)
JP (1) JPH01235537A (es)
AT (1) ATE100277T1 (es)
AU (1) AU612459B2 (es)
CA (1) CA1330007C (es)
DE (1) DE68912357T2 (es)
ES (1) ES2050226T3 (es)
IL (1) IL89132A (es)
ZA (1) ZA89777B (es)

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WO1991008671A1 (en) * 1989-12-20 1991-06-27 Bersten Ian J Layered pie with filling confined between pastry and cooked batter
WO1992001384A1 (en) * 1990-07-20 1992-02-06 The Pillsbury Company Microwaveable batter-coated, dough-enrobed foodstuff
US5194271A (en) * 1990-07-20 1993-03-16 The Pillsbury Company Microwaveable batter-coated, dough-enrobed foodstuff
GB2248541B (en) * 1990-10-12 1994-04-27 Billcrest Prod Ltd A food product
US5368877A (en) * 1992-01-16 1994-11-29 Pillsbury Company Method of producing film shelf stable food products
US5204135A (en) * 1992-01-16 1993-04-20 The Pillsbury Co. Sauces for retortable food products
JP3184532B2 (ja) * 1992-09-30 2001-07-09 ザ・ピルズベリー・カンパニー 予備焙焼電子レンジ調理用ペスタ系
CA2117991C (en) * 1993-10-28 2004-02-17 Joachim N.C. Baur Battered and battered/breaded foods with enhanced crispness
US5520099A (en) * 1994-08-26 1996-05-28 Chung; Jing-Yau System of cooking or heating food products with microwaves and hot oil
CN1161039C (zh) * 1996-02-12 2004-08-11 格里菲思环球实验室公司 干混合组合物、面糊组合物、食料的加工方法和冷冻食料
US6210723B1 (en) * 1997-07-09 2001-04-03 Kraft Foods, Inc. Dough enrobed cheese filling
EP1073338A1 (en) * 1998-03-02 2001-02-07 Chef America, Inc. Crisping batter and crisping batter-coated food product
US20030089243A1 (en) * 2001-11-09 2003-05-15 Chung Jing-Yau System of cooking or heating food products with microwaves and hot oil
US20050064084A1 (en) * 2002-09-19 2005-03-24 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods
US20050074538A1 (en) * 2002-09-19 2005-04-07 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods
US7267834B2 (en) * 2003-02-21 2007-09-11 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US7393550B2 (en) * 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
US7811618B2 (en) 2002-09-19 2010-10-12 Frito-Lay North America, Inc. Method for reducing asparagine in food products
US20050118322A1 (en) * 2002-09-19 2005-06-02 Elder Vincent A. Method for enhancing acrylamide decomposition
US7037540B2 (en) * 2002-09-19 2006-05-02 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US20040058045A1 (en) * 2002-09-19 2004-03-25 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods
US20040115320A1 (en) * 2002-12-02 2004-06-17 Brient Scott E. Methods and apparatuses for dispensing condiments
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
FR2865111B1 (fr) * 2004-01-20 2008-08-29 Roquette Freres Procede d'enrobage de produits alimentaires
US7704537B2 (en) * 2004-11-24 2010-04-27 H.J. Heinz Company Crispy flour taquito
US20060121160A1 (en) * 2004-12-03 2006-06-08 Cargill, Incorporated Egg-filled food product
US20090092716A1 (en) * 2007-07-12 2009-04-09 Cargill, Incorporated Gluten-free baked products and methods of preparation of same
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
GB2461520A (en) 2008-07-01 2010-01-06 Magsnack Bv Manufacturing crumb for the coating of food products
US8284248B2 (en) 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product
US8158175B2 (en) 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide in a food product
US9095145B2 (en) 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process
US9215886B2 (en) * 2008-12-05 2015-12-22 Frito-Lay North America, Inc. Method for making a low-acrylamide content snack with desired organoleptical properties
GB201000647D0 (en) 2010-01-15 2010-03-03 Crisp Sensation Holding Sa Microwaveable batter
US8765202B2 (en) 2010-01-15 2014-07-01 Crisp Sensation Holding S.A. Coated stabilised microwave heated foods
US9326536B2 (en) 2011-01-27 2016-05-03 Crisp Sensation Holding S.A. Production of microwaveable coated food products
US9326537B2 (en) 2011-01-27 2016-05-03 Crisp Sensation Holding S.A. Microwaveable coated food product, and method and apparatus for the manufacture thereof
US20130156925A1 (en) 2011-12-20 2013-06-20 Crisp Sensation Holding S.A. Crumb manufacture
JP7124547B2 (ja) * 2018-08-09 2022-08-24 味の素株式会社 冷凍されたパイ用生地およびその製造方法、揚げパイおよびその製造方法、ならびにパイの食感低下抑制剤
CN109793174A (zh) * 2019-03-08 2019-05-24 荣成泰祥食品股份有限公司 一种粘粉鱼排生产用涂覆装置及粘粉鱼排的生产方法
KR20220112257A (ko) * 2019-11-28 2022-08-10 크리스프 센세이션 테크놀로지 비.브이. 빵가루가 입혀진 냉동 포장된 식품
BE1030965B1 (nl) * 2022-10-18 2024-05-21 Beltaste Hamont Nv Werkwijze voor het maken van een frituursnack voorzien van een beslagcoating
WO2025050000A1 (en) * 2023-09-01 2025-03-06 Sfc Global Supply Chain, Inc. Microwaveable crispy enrobed or wrapped foods

Family Cites Families (21)

* Cited by examiner, † Cited by third party
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US3052545A (en) * 1960-08-30 1962-09-04 Nat Starch Chem Corp Deep-fried food batter mix
US3208851A (en) * 1963-02-14 1965-09-28 Nat Starch Chem Corp Process for preparing a breaded deep-fried food
USRE27531E (en) * 1971-10-04 1972-12-12 Amylose coated, fried potato product and process for preparing the same
GB1472748A (en) * 1973-10-26 1977-05-04 Unilever Ltd Potato coated food product
US3956515A (en) * 1974-04-05 1976-05-11 A. E. Staley Manufacturing Company Edible starch batters
US4107338A (en) * 1976-11-05 1978-08-15 Anheuser-Busch, Incorporated Batter mix containing floury starch of Fl2 Fl2 constitution
US4170659A (en) * 1977-07-18 1979-10-09 The Pillsbury Company Fried dough product and method
US4283424A (en) * 1979-08-06 1981-08-11 The Quaker Oats Company Frozen pizza crust and pizza suitable for microwave cooking
AU534362B2 (en) * 1980-09-17 1984-01-26 Quaker Oats Company, The Frozen pizza crust and pizza suitable of microwave cooking
US4375484A (en) * 1981-03-27 1983-03-01 General Foods Corporation Frozen batter and process
US4487786A (en) * 1982-10-22 1984-12-11 Lamb-Weston, Inc. Starch enrobing process for coating frozen food
US4496601A (en) * 1982-11-05 1985-01-29 General Foods Corporation Processing for preparing a coating mix containing a fried component
US4511583A (en) * 1983-07-18 1985-04-16 General Mills, Inc. Fried foods of reduced oil absorption and methods of preparation employing spray of film forming agent
US4529607A (en) * 1983-09-14 1985-07-16 National Starch And Chemical Corporation Process for coating foodstuff with batter containing high amylose flour for microwave cooking
GB8403675D0 (en) * 1984-02-13 1984-03-14 Griffith Laboratories Food coating compositions
US4744994A (en) * 1985-09-24 1988-05-17 Griffith Laboratories U.S.A., Inc. Process for preparing readily reconstituted frozen comestibles and frozen comestibles produced thereby
US4764386A (en) * 1985-09-24 1988-08-16 Griffith Laboratories U.S.A., Inc. Process for preparing storage stable, readily reconstituted frozen comestibles
US4640837A (en) * 1985-10-15 1987-02-03 General Foods Corporation Coating composition for microwave cooking
DE3617478A1 (de) * 1986-05-15 1987-11-19 Yvonne Rathenow Herstellungsverfahren eines panaden-gemueses
US4778684A (en) * 1986-07-08 1988-10-18 National Starch And Chemical Corporation Process for producing a freeze-thaw stable microwaveable pre-fried foodstuff
US4761290A (en) * 1987-01-20 1988-08-02 General American Foods Manufacturing Corporation Process for making dough products

Also Published As

Publication number Publication date
US5009903A (en) 1991-04-23
JPH01235537A (ja) 1989-09-20
IL89132A0 (en) 1989-08-15
EP0327332B1 (en) 1994-01-19
ZA89777B (en) 1989-10-25
EP0327332A3 (en) 1991-05-15
DE68912357D1 (de) 1994-03-03
ATE100277T1 (de) 1994-02-15
DE68912357T2 (de) 1994-09-01
CA1330007C (en) 1994-06-07
AU612459B2 (en) 1991-07-11
IL89132A (en) 1992-06-21
EP0327332A2 (en) 1989-08-09
AU2950589A (en) 1989-08-03

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