Processing

Please wait...

Settings

Settings

Goto Application

1. WO2004008864 - METHOD FOR CONTROLLING SNACK PRODUCT BLISTERING THROUGH THE USE OF SOLID LIPID PARTICLES

Publication Number WO/2004/008864
Publication Date 29.01.2004
International Application No. PCT/US2003/021084
International Filing Date 08.07.2003
Chapter 2 Demand Filed 17.02.2004
IPC
A21D 2/16 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
14Organic oxygen compounds
16Fatty acid esters
A21D 2/18 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
14Organic oxygen compounds
18Carbohydrates
A21D 8/06 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
8Methods for preparing or baking dough
06Baking processes
A21D 13/04 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
04Products made from materials other than rye or wheat flour
A23L 1/164 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
10containing cereal-derived products
164Flakes or other shapes of the ready-to-eat type
A23L 1/18 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
10containing cereal-derived products
18Puffed cereals, e.g. popcorn, puffed rice
CPC
A21D 13/04
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
04Products made from materials other than rye or wheat flour
A21D 13/047
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
04Products made from materials other than rye or wheat flour
047from cereals other than rye or wheat, e.g. rice
A21D 13/40
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
40Products characterised by the type, form or use
A23L 7/13
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
7Cereal-derived products; Malt products
10Cereal-derived products
117Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
13Snacks or the like obtained by oil frying of a formed cereal dough
Y10S 426/808
YSECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
10TECHNICAL SUBJECTS COVERED BY FORMER USPC
STECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
426Food or edible material: processes, compositions, and products
808Starch base snack product
Applicants
  • FRITO-LAY NORTH AMERICA, INC. [US]/[US] (AllExceptUS)
  • HANDER, Jennifer, Elizabeth [US]/[US] (UsOnly)
  • JACOBY, Brian, Peter [US]/[US] (UsOnly)
  • KELLY, Joseph, William [US]/[US] (UsOnly)
  • ZELAYA, Nolvia, Elizabeth [HN]/[US] (UsOnly)
Inventors
  • HANDER, Jennifer, Elizabeth
  • JACOBY, Brian, Peter
  • KELLY, Joseph, William
  • ZELAYA, Nolvia, Elizabeth
Agents
  • CAHOON, Colin, P.
Priority Data
10/198,53118.07.2002US
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) METHOD FOR CONTROLLING SNACK PRODUCT BLISTERING THROUGH THE USE OF SOLID LIPID PARTICLES
(FR) PROCEDE DE CONTROLE DE LA FORMATION DE BULLES DANS LES PRODUITS DE GRIGNOTAGE, REPOSANT SUR L'UTILISATION DE PARTICULES LIPIDIQUES SOLIDES
Abstract
(EN)
An improved method for controlling blister formation in fabricated, expanded snack products by utilizing discrete, solid lipid particles. These lipids must be solid at room temperature with a melting point above 100° F such that they remain discrete and solid when mixed with the dough and are subsequently sheeted or extruded. During the toasting, frying, or baking step, the solid, lipid particles melt and soften and disrupt the starch matrix, thus allowing steam to escape and preventing blisters. The blisters are only prevented, however, in the localized area where a solid, lipid particle exists. Thus, by changing the level of solid, lipid particles in the dough, the size of resulting blisters can be controlled.
(FR)
L'invention concerne un procédé amélioré de contrôle de la formation de bulles dans les produits de grignotage expansés, qui repose sur l'utilisation de particules lipidiques solides discrètes. Il faut choisir des lipides solides à température ambiante, ayant un point de fusion supérieur à 100° F, car les particules restent ainsi discrètes et solides une fois mélangées avec la pâte, avant leur mise en feuille ou leur extrusion. Durant le toastage, la friture ou la cuisson au four, les particules lipidiques solides fondent et s'amollissent et rompent la matrice d'amidon, permettant à la vapeur de s'échapper et empêchant la formation de bulles. Mais on empêche la formation de ces bulles uniquement dans la zone localisée où se trouvent lesdites particules. Ainsi, la modification du niveau de particules lipidiques solides dans la pâte permet de contrôler la taille des bulles résultantes.
Also published as
MXPA/a/2005/000730
Latest bibliographic data on file with the International Bureau