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MX171880B - Bocadillo frito bajo en calorias - Google Patents

Bocadillo frito bajo en calorias

Info

Publication number
MX171880B
MX171880B MX022513A MX2251390A MX171880B MX 171880 B MX171880 B MX 171880B MX 022513 A MX022513 A MX 022513A MX 2251390 A MX2251390 A MX 2251390A MX 171880 B MX171880 B MX 171880B
Authority
MX
Mexico
Prior art keywords
snack
calories
low
fried
dough
Prior art date
Application number
MX022513A
Other languages
English (en)
Inventor
Richard Worthington Lodge
Original Assignee
Procter & Gamble
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 Procter & Gamble filed Critical Procter & Gamble
Publication of MX171880B publication Critical patent/MX171880B/es

Links

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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato 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
    • A23L7/117—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

  • 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)
  • Confectionery (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Fats And Perfumes (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

La presente invención se refiere a un procedimiento para hacer un bocadillo frito caracterizado porque comprende: a) formar una pasta laminable que comprende: 1) de alrededor de 50 a aproximadamente 70 por ciento de una fuente de harina basada en almidón; 2) por lo menos aproximadamente 3 por ciento de almidones hidrolizados que tiene un DE de alrededor de 5 a aproximadamente 30; 3) de alrededor de 0 a aproximadamente 5 por ciento de emulsificante; 4) de alrededor de 20 a aproximadamente 40 por ciento de agua añadida; b) dar a la pasta la forma de una lámina; c) formar piezas de bocadillo de tamaño y formas predeterminados a partir de la lámina; y d) freir dichas piezas de bocadillo.
MX022513A 1989-09-22 1990-09-21 Bocadillo frito bajo en calorias MX171880B (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US41135389A 1989-09-22 1989-09-22
US43827589A 1989-11-16 1989-11-16

Publications (1)

Publication Number Publication Date
MX171880B true MX171880B (es) 1993-11-22

Family

ID=27021370

Family Applications (1)

Application Number Title Priority Date Filing Date
MX022513A MX171880B (es) 1989-09-22 1990-09-21 Bocadillo frito bajo en calorias

Country Status (11)

Country Link
US (1) US5464643A (es)
EP (1) EP0418955B1 (es)
JP (1) JP3043385B2 (es)
AT (1) ATE104519T1 (es)
AU (1) AU647045B2 (es)
CA (1) CA2023885C (es)
DE (1) DE69008285T2 (es)
DK (1) DK0418955T3 (es)
ES (1) ES2053084T3 (es)
MX (1) MX171880B (es)
SA (1) SA91110217B1 (es)

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FR2842992B1 (fr) * 2002-08-05 2006-02-10 Roquette Freres Procede de fabrication de snacks alleges en matieres grasses et enrichis en fibres et snacks ainsi obtenus
US20050053708A1 (en) 2002-08-09 2005-03-10 Mihalos Mihaelos N. Production of thin, irregular chips with scalloped edges and surface bubbles
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
US7524519B2 (en) * 2002-09-20 2009-04-28 The Procter & Gamble Company Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce
US7220440B2 (en) * 2002-10-25 2007-05-22 The Procter & Gamble Company Method for reduction of acrylamide in roasted coffee beans, roasted coffee beans having reduced levels of acrylamide, and article of commerce
US20040101607A1 (en) * 2002-11-22 2004-05-27 The Procter & Gamble Company Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US6989167B2 (en) * 2003-06-25 2006-01-24 Procter + Gamble Co. Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce
US7189422B2 (en) * 2003-06-25 2007-03-13 The Procter And Gamble Company Method for reduction of acrylamide in cocoa products, cocoa products having reduced levels of acrylamide, and article of commerce
US7527815B2 (en) * 2003-06-25 2009-05-05 The Procter & Gamble Company Method for reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce
US20050003056A1 (en) * 2003-07-02 2005-01-06 The Procter & Gamble Company Article of commerce comprising edible substrate, image, and message
US7593563B2 (en) 2003-07-11 2009-09-22 The Procter & Gamble Company Image variety on edible substrates
US20050058749A1 (en) * 2003-09-17 2005-03-17 The Procter & Gamble Company Image exposure control in edible substrates
US20050058753A1 (en) * 2003-09-17 2005-03-17 The Procter & Gamble Company Method to increase image variety with limited image components
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US20050142272A1 (en) * 2003-12-31 2005-06-30 Benedictine Convent Of Perpetual Adoration Low-gluten wafer and method of making same
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US20060188638A1 (en) * 2005-02-18 2006-08-24 Joseph Ponnattu K Fabricated food product made from fresh potato mash
US20060188639A1 (en) * 2005-02-18 2006-08-24 Joseph Ponnattu K Fabricated food product made from fresh potato mash
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KR102407997B1 (ko) * 2018-12-06 2022-06-14 주식회사 오리온 스낵 제조 장치 및 이를 이용한 스낵 제조 방법
CN111357961A (zh) * 2020-04-02 2020-07-03 成都市世成食品有限公司 一种脱皮琥珀桃仁及其制作工艺

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Also Published As

Publication number Publication date
EP0418955A3 (en) 1991-06-12
US5464643A (en) 1995-11-07
JPH03168050A (ja) 1991-07-19
EP0418955A2 (en) 1991-03-27
ATE104519T1 (de) 1994-05-15
CA2023885C (en) 1996-02-27
CA2023885A1 (en) 1991-03-23
AU647045B2 (en) 1994-03-17
JP3043385B2 (ja) 2000-05-22
DK0418955T3 (da) 1994-05-24
DE69008285D1 (de) 1994-05-26
AU6305890A (en) 1991-03-28
DE69008285T2 (de) 1994-09-29
EP0418955B1 (en) 1994-04-20
SA91110217B1 (ar) 2003-01-25
ES2053084T3 (es) 1994-07-16

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