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AR093967A1 - METHOD AND PROVISION FOR OBTAINING A SWEET COOKIE BASED ON EXTRUDED / EXPANDED CEREALS - Google Patents

METHOD AND PROVISION FOR OBTAINING A SWEET COOKIE BASED ON EXTRUDED / EXPANDED CEREALS

Info

Publication number
AR093967A1
AR093967A1 ARP130104683A ARP130104683A AR093967A1 AR 093967 A1 AR093967 A1 AR 093967A1 AR P130104683 A ARP130104683 A AR P130104683A AR P130104683 A ARP130104683 A AR P130104683A AR 093967 A1 AR093967 A1 AR 093967A1
Authority
AR
Argentina
Prior art keywords
cookies
sugar
extruded
obtaining
expanded
Prior art date
Application number
ARP130104683A
Other languages
Spanish (es)
Original Assignee
Molinos Rio 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 Rio De La Plata S A filed Critical Molinos Rio De La Plata S A
Priority to ARP130104683A priority Critical patent/AR093967A1/en
Priority to BR102014008583A priority patent/BR102014008583A2/en
Priority to UY0001035840A priority patent/UY35840A/en
Priority to PE2014002423A priority patent/PE20150993A1/en
Priority to PCT/EP2014/077540 priority patent/WO2015086809A1/en
Priority to CL2014003389A priority patent/CL2014003389A1/en
Publication of AR093967A1 publication Critical patent/AR093967A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L7/191—After-treatment of puffed cereals, e.g. coating or salting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
    • A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding
    • A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
    • A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Manufacturing & Machinery (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Manufacturing And Processing Devices For Dough (AREA)

Abstract

Método para obtención de una galleta dulce extrusada/expandida a base de cereales con cobertura de azúcar, comprende los pasos de: mezclar en un mezclador las materias primas utilizadas en la galleta con alta proporción de productos amiláceos como harina de arroz; las galletas que constituyen el sustrato sobre el cual se realiza la presente, se elaboran en un extrusor utilizando un cabezal con insertos que permite obtener cintas de material expandido; las cintas de material expandido son cortadas en un cortador a la longitud deseada; distribuidor vibratorio coloca las galletas en un solo plano sin que las mismas se encimen y entregadas a una cinta transportadora, donde las galletas son recubiertas con un rociado de agua o una solución acuosa para mejorar la adherencia de sólidos granulares o polvos secos tales como azúcar o una mezcla de azúcar y colorantes; aplicar sólidos granulares o polvos secos; secar mediante un horno el excedente de humedad y caramelizarlos; dejar enfriar a temperatura ambiente, y envasar.Method for obtaining an extruded / expanded sweet cookie based on sugar-coated cereals, comprising the steps of: mixing in a mixer the raw materials used in the cookie with a high proportion of starchy products such as rice flour; the cookies that constitute the substrate on which the present one is made, are made in an extruder using a head with inserts that allows to obtain ribbons of expanded material; the ribbons of expanded material are cut in a cutter to the desired length; Vibrating distributor places the cookies in a single plane without them being ignited and delivered to a conveyor belt, where the cookies are coated with a water spray or an aqueous solution to improve the adhesion of granular solids or dry powders such as sugar or a mixture of sugar and dyes; apply granular solids or dry powders; dry the excess moisture with a furnace and caramelize them; let cool to room temperature, and pack.

ARP130104683A 2013-12-13 2013-12-13 METHOD AND PROVISION FOR OBTAINING A SWEET COOKIE BASED ON EXTRUDED / EXPANDED CEREALS AR093967A1 (en)

Priority Applications (6)

Application Number Priority Date Filing Date Title
ARP130104683A AR093967A1 (en) 2013-12-13 2013-12-13 METHOD AND PROVISION FOR OBTAINING A SWEET COOKIE BASED ON EXTRUDED / EXPANDED CEREALS
BR102014008583A BR102014008583A2 (en) 2013-12-13 2014-04-09 method and arrangement for obtaining an extruded / expanded cereal based biscuit
UY0001035840A UY35840A (en) 2013-12-13 2014-11-17 METHOD AND PROVISION FOR OBTAINING A SWEET COOKIE BASED ON EXTRUDED / EXPANDED CEREALS
PE2014002423A PE20150993A1 (en) 2013-12-13 2014-12-11 METHOD AND DISPOSITION FOR OBTAINING AN EXTRAUSED / EXPANDED CEREAL-BASED SWEET COOKIE
PCT/EP2014/077540 WO2015086809A1 (en) 2013-12-13 2014-12-12 Method and arrangement for obtaining an extruded/expanded cereal-based sweet biscuit
CL2014003389A CL2014003389A1 (en) 2013-12-13 2014-12-12 Method and arrangement to obtain an extruded / expanded cereal-based sweet cookie.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ARP130104683A AR093967A1 (en) 2013-12-13 2013-12-13 METHOD AND PROVISION FOR OBTAINING A SWEET COOKIE BASED ON EXTRUDED / EXPANDED CEREALS

Publications (1)

Publication Number Publication Date
AR093967A1 true AR093967A1 (en) 2015-07-01

Family

ID=52350060

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP130104683A AR093967A1 (en) 2013-12-13 2013-12-13 METHOD AND PROVISION FOR OBTAINING A SWEET COOKIE BASED ON EXTRUDED / EXPANDED CEREALS

Country Status (6)

Country Link
AR (1) AR093967A1 (en)
BR (1) BR102014008583A2 (en)
CL (1) CL2014003389A1 (en)
PE (1) PE20150993A1 (en)
UY (1) UY35840A (en)
WO (1) WO2015086809A1 (en)

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3615676A (en) * 1967-12-18 1971-10-26 Gen Mills Inc Process for sugar coating ready-to-eat cereal
EP0340277B1 (en) * 1987-11-04 1992-06-17 Heinz Schaaf Ohg Process for preparing snacks or similar products
GB2280348B (en) * 1993-07-05 1997-03-26 Hilborough Mill Foods Ltd Processing low value animal products
US5894027A (en) * 1996-10-09 1999-04-13 Mjm Technologies, L.L.P. Milk and protein powder-coated cereal products
US6207207B1 (en) * 1998-05-01 2001-03-27 Mars, Incorporated Coated confectionery having a crispy starch based center and method of preparation
DK200101157A (en) * 2000-11-23 2002-05-24 Knudsen Ole Method of making snack and breakfast product as well as a product made by this method
TW200829178A (en) * 2006-09-07 2008-07-16 Abbott Lab Controlled glycemic response sweetened cereal product
ES2523889T3 (en) * 2010-11-16 2014-12-02 Kellogg Company Reduced sugar coating that includes resistant starch and its manufacturing method

Also Published As

Publication number Publication date
UY35840A (en) 2015-06-30
BR102014008583A2 (en) 2015-11-10
PE20150993A1 (en) 2015-07-03
WO2015086809A1 (en) 2015-06-18
CL2014003389A1 (en) 2015-02-13

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