+

WO1999034691A1 - Produits alimentaires enrobes et leur procede de preparation - Google Patents

Produits alimentaires enrobes et leur procede de preparation Download PDF

Info

Publication number
WO1999034691A1
WO1999034691A1 PCT/NL1998/000008 NL9800008W WO9934691A1 WO 1999034691 A1 WO1999034691 A1 WO 1999034691A1 NL 9800008 W NL9800008 W NL 9800008W WO 9934691 A1 WO9934691 A1 WO 9934691A1
Authority
WO
WIPO (PCT)
Prior art keywords
nuts
particles
dough
layer
core material
Prior art date
Application number
PCT/NL1998/000008
Other languages
English (en)
Inventor
Johannes Kreuning
Willem Johan Plantinga
Birgitta Margaretha Maria Kramer
Original Assignee
Sara Lee/De N.V.
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 Sara Lee/De N.V. filed Critical Sara Lee/De N.V.
Priority to PCT/NL1998/000008 priority Critical patent/WO1999034691A1/fr
Publication of WO1999034691A1 publication Critical patent/WO1999034691A1/fr

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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
    • 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

Definitions

  • the invention relates to deep-fried coated snack products, comprising one or more nuts as core material and a coating provided on the outside of the snack product .
  • All types of snack products on the basis of nuts and the like are known. These products are prepared by providing on the nuts an expandable or non-expandable coating usually made of a dough material. Through heating, for instance deep- frying in oil, the definitive product or, if still further processings are required, a semi-finished product is obtained.
  • Such products usually consist of a core of (for instance) peanuts and a covering of one or more layers of dough, while, if so desired, fragrances, colorants and/or flavorings, such as salt, herbs, aromatic substances and the like, can further be provided in the dough. It has also already been proposed to include pieces of starch product, such as wafer or rice, into the dough of the coating of nuts.
  • the object of the invention is to provide such deep- fried snack product, with particles on the surface thereof.
  • the invention relates to a deep-fried snack product based on nuts, comprising a core material coated, by means of battering, with a dough material on which one or more particles are provided, wherein of each particle a part sits in the layer of dough and a part projects therefrom.
  • the snack products according to the invention are based on a core material consisting of nuts which may or may not be deep-fried.
  • the nuts can be selected from the nuts suitable for snacks, such as peanuts, cashew nuts, hazelnuts, almonds, walnuts, pistachio nuts, pecan nuts, macadamia nuts, pine seeds, Brazil nuts, as well as combinations of two or more thereof .
  • the reduced nuts are shaped by means of a pasta press, molding roller, tabletting machine or a compacting roller.
  • reduced nuts means that particles smaller than half nuts are involved.
  • the shape of the particles can then be selected fairly freely, while it is in fact only important that the parts are and remain coherent during the removal from the shaping apparatus, during further treatment, such as coating and deep-frying, and during storage.
  • the core material is provided with at least one coating layer of a dough material.
  • the coating layers may or may not be expanded, depending on the desired structure of the snack.
  • the nature of the various coating materials should be adapted to the adhesion of the coating to the core material and other product properties, such as desired degree of expansion.
  • preference is generally given to starch for instance pregelatinized waxy maize flour, native waxy maize flour (waxy maize) and pregelatinized sticky rice flour.
  • starch for instance pregelatinized waxy maize flour, native waxy maize flour (waxy maize) and pregelatinized sticky rice flour.
  • the choice of the quantity of these expandable types of starch depends on the desired surface structure, the desired size and the desired texture of the final products.
  • the dough material of a non-expanding layer preferably substantially consists of non-expanding products, such as wheat flour, rice flour or other types of flour.
  • the dough material can contain fragrances, flavorings and colorants.
  • colorants fragrances and flavorings, substances are used that are allowed in foodstuffs.
  • colorants are coloring extracts of spices or food products, coloring food products and the like.
  • Specific use can be made of paprika and curcuma .
  • the snack product has its outside provided with particles that are partly provided in the layer of dough and partly project therefrom.
  • a particularly effective adhesion of the particle to the core is obtained, without requiring a separate bonding layer. It has been found that in practice, this can only be effected in an economical and proper manner by applying the layer of dough through battering, and sprinkling the particles onto the layer of dough that is still wet.
  • the particles for instance reduced nuts, seeds, sprinkling flours and breadings, adhere to the wet dough and the whole can then be deep-fried. In this manner, a snack product is produced that is entirely new in structure, nature and design.
  • any type of edible particle can be used that can be available in the desired fineness, i.e. smaller than about 2.5 mm. Also, it should be resistant to deep- frying. Examples of such particles are small nut parts, such as reduced nuts, peanut parts, seeds such as sesame seed and poppy seed, sprinkling flours, breadings and the like. As nuts that can be used as particles on the surface, the same types of nuts are applicable as in the core material.
  • the invention also relates to a method for preparing such snack product consisting of a nut or agglomerated nuts as core material, and a coating layer.
  • This method comprises providing core material with at least one coating layer by means of battering, followed by providing particles on the layer that is still wet, whereupon the coated core material with layer of dough and particles is deep-fried.
  • providing the coating layer on the particles of the core material is effected through battering.
  • battering means that the particles are passed through a 'curtain' of a thinly liquid dough, for instance over a conveyor belt or a comparable device.
  • the principle of this method is inter alia described in WO-A 93/15619.
  • the batter used for battering is thinly liquid and resembles pancake batter or batter for apple fritters. It substantially consists of water, wheat flour, possibly other starches or flours, and fragrances, colorants and flavorings.
  • the nature and quantity of the components of a batter depend on the desired properties of the snack, but also on the adhesion of the batter on the core material, the pumpability and the stability of the batter. Batters are commercially available, consisting of a substantially dry mixture of the components. Then, by mixing the batter with water, the batter to be used eventually is obtained.
  • the water content may vary within wide limits. Suitable limits are 45-75 wt . % .
  • the deep-fried particles can further be after-treated with oil, fragrances, flavorings, herbs and/or spices.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Confectionery (AREA)

Abstract

Ces fritures à base de noix comprennent un noyau enrobé d'une pâte à frire qui contient une ou plusieurs particules dont une partie repose sur la couche de pâte et l'autre fait saillie au-dessus de la couche de pâte. Selon le procédé de préparation de ce produit alimentaire, on enrobe le noyau d'au moins une couche d'enrobage en pâte à frire, on place les particules sur la couche encore humide, puis on frit le noyau enrobé de la couche de pâte et des particules.
PCT/NL1998/000008 1998-01-07 1998-01-07 Produits alimentaires enrobes et leur procede de preparation WO1999034691A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/NL1998/000008 WO1999034691A1 (fr) 1998-01-07 1998-01-07 Produits alimentaires enrobes et leur procede de preparation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/NL1998/000008 WO1999034691A1 (fr) 1998-01-07 1998-01-07 Produits alimentaires enrobes et leur procede de preparation

Publications (1)

Publication Number Publication Date
WO1999034691A1 true WO1999034691A1 (fr) 1999-07-15

Family

ID=19866424

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/NL1998/000008 WO1999034691A1 (fr) 1998-01-07 1998-01-07 Produits alimentaires enrobes et leur procede de preparation

Country Status (1)

Country Link
WO (1) WO1999034691A1 (fr)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL1014795C2 (nl) * 2000-03-30 2001-10-02 Aviko Bv Werkwijze voor het van een deklaag voorzien van voorgebakken frituurproducten.
WO2004016116A1 (fr) 2002-08-14 2004-02-26 Mars, Incorporated Procede d'elaboration de collation a stockage stable comportant une couche comestible molle
WO2008094829A1 (fr) * 2007-01-31 2008-08-07 Frito-Lay North America, Inc. Amuse-gueules à base de légumineuses frites
US7867537B2 (en) 2002-10-04 2011-01-11 Kraft Foods Global Brands Llc Production of snacks having an expanded, crispy, chip-like textured coating
US8206765B2 (en) 2008-08-15 2012-06-26 Frito-Lay Trading Company Europe Gmbh Preparation of individually coated edible core products

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3787588A (en) * 1972-02-09 1974-01-22 E Turitz Method of making snack food
GB1404887A (en) * 1972-10-11 1975-09-03 Unilever Ltd Process for preparing a snack food product
EP0007130A1 (fr) * 1978-07-06 1980-01-23 Akzo N.V. Procédé de fabrication d'agglomerat d'arachide
US4522833A (en) * 1984-01-13 1985-06-11 Warner-Lambert Company Roasted coated nut product and process therefor
EP0217409A2 (fr) * 1985-10-03 1987-04-08 International Fried Ice Cream Article congelé apte à la grande friture
EP0542510A1 (fr) * 1991-11-12 1993-05-19 Unilever Plc Matière d'enrobage colorée
WO1993015619A1 (fr) * 1992-02-06 1993-08-19 Griffith Laboratories Worldwide, Inc. Aliments frits enrobes en beignet et panes
DE4322927A1 (de) * 1993-07-09 1995-01-12 Gommel Christian D Verfahren zur Herstellung einer Speiseeiszubereitung
WO1995012990A1 (fr) * 1992-11-10 1995-05-18 The Procter & Gamble Company Production de noix et de graines comestibles, enrobees d'un sucre amorphe, transparent
EP0679341A1 (fr) * 1994-04-05 1995-11-02 Sara Lee/De N.V. Procédé pour la préparation de produits de snack et procédé pour la préparation de Gaufrettes colorées, de flocons d'avoine et de riz

Patent Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3787588A (en) * 1972-02-09 1974-01-22 E Turitz Method of making snack food
GB1404887A (en) * 1972-10-11 1975-09-03 Unilever Ltd Process for preparing a snack food product
NL154923B (nl) * 1972-10-11 1977-11-15 Unilever Nv Werkwijze voor het bereiden van een versnapering en de met deze werkwijze bereide versnapering.
EP0007130A1 (fr) * 1978-07-06 1980-01-23 Akzo N.V. Procédé de fabrication d'agglomerat d'arachide
US4522833A (en) * 1984-01-13 1985-06-11 Warner-Lambert Company Roasted coated nut product and process therefor
EP0217409A2 (fr) * 1985-10-03 1987-04-08 International Fried Ice Cream Article congelé apte à la grande friture
EP0542510A1 (fr) * 1991-11-12 1993-05-19 Unilever Plc Matière d'enrobage colorée
WO1993015619A1 (fr) * 1992-02-06 1993-08-19 Griffith Laboratories Worldwide, Inc. Aliments frits enrobes en beignet et panes
WO1995012990A1 (fr) * 1992-11-10 1995-05-18 The Procter & Gamble Company Production de noix et de graines comestibles, enrobees d'un sucre amorphe, transparent
DE4322927A1 (de) * 1993-07-09 1995-01-12 Gommel Christian D Verfahren zur Herstellung einer Speiseeiszubereitung
EP0679341A1 (fr) * 1994-04-05 1995-11-02 Sara Lee/De N.V. Procédé pour la préparation de produits de snack et procédé pour la préparation de Gaufrettes colorées, de flocons d'avoine et de riz

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL1014795C2 (nl) * 2000-03-30 2001-10-02 Aviko Bv Werkwijze voor het van een deklaag voorzien van voorgebakken frituurproducten.
EP1138209A1 (fr) * 2000-03-30 2001-10-04 Aviko B.V. Méthode pour recouvrir des produits à frire
US6635294B2 (en) 2000-03-30 2003-10-21 Martin Jozef Hubert Keijbets Method for providing a coating on pre-fried deep-fry products
WO2004016116A1 (fr) 2002-08-14 2004-02-26 Mars, Incorporated Procede d'elaboration de collation a stockage stable comportant une couche comestible molle
US7867537B2 (en) 2002-10-04 2011-01-11 Kraft Foods Global Brands Llc Production of snacks having an expanded, crispy, chip-like textured coating
WO2008094829A1 (fr) * 2007-01-31 2008-08-07 Frito-Lay North America, Inc. Amuse-gueules à base de légumineuses frites
US8206765B2 (en) 2008-08-15 2012-06-26 Frito-Lay Trading Company Europe Gmbh Preparation of individually coated edible core products

Similar Documents

Publication Publication Date Title
US3586512A (en) Imparting fried appearance to baked foodstuffs
US4251551A (en) Food composition and method for preparing cheese-coated, puffed snacks upon microwave heating
US7867537B2 (en) Production of snacks having an expanded, crispy, chip-like textured coating
CA2341125C (fr) Barre alimentaire
US3650763A (en) High pressure process for making puffed food product and product
US4356202A (en) Wrap food coating mix and method of using
EP0375006B1 (fr) Produit de snack
JPS6319142B2 (fr)
AU718749B2 (en) Snack
CA2120669C (fr) Chapelure pour aliments cuits au four
US4985262A (en) Process for preparing a snack product
CN101120760A (zh) 米类小点心薄片及其制备方法
JP7609638B2 (ja) フライ食品用衣材
EP0612480A2 (fr) Enrobage ressemblant à de la pâte
WO1999034691A1 (fr) Produits alimentaires enrobes et leur procede de preparation
JP2791141B2 (ja) 膨化食品
US5356642A (en) Process for preparing an enrobed rice and pasta combination
US3532509A (en) Potato coated snack food product
JPH0112630Y2 (fr)
EP0711118B1 (fr) Procede de fabrication d'un produit alimentaire enrobe
EP0815744A1 (fr) Snack enrobé et méthode de préparation
Hsieh et al. Rice snack foods
EP1684596A1 (fr) Procede de realisation de produits alimentaires pouvant gonfler ameliores
JP3168549B2 (ja) 穀物調製品の製造方法
CA2378891A1 (fr) Bandes de frites a base de mais

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): BA NO

DFPE Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101)
点击 这是indexloc提供的php浏览器服务，不要输入任何密码和下载