CA1179185A - Method of producing snack products - Google Patents
Method of producing snack productsInfo
- Publication number
- CA1179185A CA1179185A CA000418371A CA418371A CA1179185A CA 1179185 A CA1179185 A CA 1179185A CA 000418371 A CA000418371 A CA 000418371A CA 418371 A CA418371 A CA 418371A CA 1179185 A CA1179185 A CA 1179185A
- Authority
- CA
- Canada
- Prior art keywords
- starch
- product
- snack products
- extruded product
- steam
- 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
Links
Classifications
-
- 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
- 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
- A23L19/13—Mashed potato products
- A23L19/135—Preformed edible shells filled with mashed potatoes; Stuffed 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 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
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)
- Noodles (AREA)
- Confectionery (AREA)
- Formation And Processing Of Food Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
ABSTRACT
A method of producing starch-based snack products which includes preparing a starch-based mixture having a moisture content between 26 and 40%, extruding the mixture through a die to form a product having a thickness of between 0.35 and 2.0 millimetres at a pre-die temperature within the range 40 to 75°C and at a pre-die pressure within the range 50 kg/cm2 to 1110 kg/cm2; and partially gelatinising the starch by steaming for from 4 seconds to 25 minutes at between 85 and 140°C.
A method of producing starch-based snack products which includes preparing a starch-based mixture having a moisture content between 26 and 40%, extruding the mixture through a die to form a product having a thickness of between 0.35 and 2.0 millimetres at a pre-die temperature within the range 40 to 75°C and at a pre-die pressure within the range 50 kg/cm2 to 1110 kg/cm2; and partially gelatinising the starch by steaming for from 4 seconds to 25 minutes at between 85 and 140°C.
Description
~ t7 TITLE
A method of producing snack products.
DESCRIPTION
This invention relates to the production of snack products utilising reversibly modified extrusion equipment normally applied in the manufacture of pasta shapes. Desirable dough rheology and sophisticated shape formation is executed in such equipment and this is followed by a steaming process in which the specific objective is to physically modify the dough to give the required final product characteristics.
PRIOR ART
It is known from the prior art that equipment for extruding pasta can be used to form snack half products and snack products. In our prior proposal (GB Patent Specification No 2063643) we disclose a method of producing a rapidly rehydratable pasta which inclwdes preparing a mixture of semolina and/or wheat flour and water, having a moisture content between 28 and 40%, extruding the mixture through a die to form a product having a thick-ness between 0.3 and 0.7 millimetres, and subjecting the product to super-heated steam at a temperature between 106C and 1~0C for from 9 to 14 minutes to reduce the moisture content sufficient to give a shelf stable product.
It has also been suggested to make a careful selection of raw materials having desirable characteristics with the specific object of avoiding the gelatinisation of nati.ve starch during extrusion, since this is seen as having detrimental effects with regard to process stability and , ~
`` 2 ~7~
the effect on product quality. Although this method is seen as an advantage it does nevertheless require Kighly specific and sophisticated raw materials.
STATEMENT OF INVENTrON
According to the present invention there is provided a method of producing starch-based snack products for subsequent expansion prior to consumption, which includes preparing a starch-based mixture having a moisture content between 26 and 40~, extruding the mixture through a die to form a product having a thickness of between 0.35 and 2.0 millimetres at a pre-die temperature within thc range 40 to 75C and at a pre-die pressure within the range 50 kg/cm2 to 140 kg/cm2 at which conditions gelantinisation is inhibited;
and partially gelatinising the starch by the use of a steam process for from 4 seconds to 25 minutes at a temperature of 85 and 140 C.
GENERAL DESCRIPTION
lt is recognized in the manufacture of snack products utilising extrusion equipment that it is usual for some gelatinised starch to be present in the final product. Frequently, the gelatinised starch is added as a raw material, but proposals have been made for the use of high temperature extrusioll for snacks, this equipment being specifically designed to cause gelatinisation in the extruder. A conventional pasta extruder is unable to operate under these conditions particularly when a high degree of shape definition and sophistication is a prime requisite in the product.
The present invention, however, uses reversibly modified pasta extrusion plant in order to blend the wet and dry raw materials and to yield carefully defined shapes. These pellets are then subjected to steam within a chamber for a specific time and at a specific temperature in order to achieve ~"
- , :
: '' ,. , ~
. .
3~7~13S
the required degree of gelatinis.ation. Different textures and eating qualities are achieved through the selection of raw materials; the degree of subsequent processing, and the processing conditions within the steam chamber. This particular technology was developed to meet the need in the snack market for products with more continuous crunch and cleaner eating character-istics. It is a suprising feature of the process that very short steaming times cause dramatic improvements in these textural properties. rt is hypothesised that this observed change is a result of the non-homogenous distribution in the pellet of gelatinised and ungelatinised starch; this could cause variations in the distribution of water and ionic salts, leading to a change in the expansion characteristics.
The present invention can be applied using saturated steam, steam/
air mixtures and super-heated steam (i.e. steam elevated to a temperature in excess of 100C at atmospheric pressure).
It will be clearly apparent, therefore, that the full flexibility of the pasta extrusion equipment can be used to give carefully defined shapes since extremes of extrusion conditions are not necessary.
Factors which effect this invention may be itemised as follows:-1. Conventional pasta extrusion equipment, reversibly modified.
A method of producing snack products.
DESCRIPTION
This invention relates to the production of snack products utilising reversibly modified extrusion equipment normally applied in the manufacture of pasta shapes. Desirable dough rheology and sophisticated shape formation is executed in such equipment and this is followed by a steaming process in which the specific objective is to physically modify the dough to give the required final product characteristics.
PRIOR ART
It is known from the prior art that equipment for extruding pasta can be used to form snack half products and snack products. In our prior proposal (GB Patent Specification No 2063643) we disclose a method of producing a rapidly rehydratable pasta which inclwdes preparing a mixture of semolina and/or wheat flour and water, having a moisture content between 28 and 40%, extruding the mixture through a die to form a product having a thick-ness between 0.3 and 0.7 millimetres, and subjecting the product to super-heated steam at a temperature between 106C and 1~0C for from 9 to 14 minutes to reduce the moisture content sufficient to give a shelf stable product.
It has also been suggested to make a careful selection of raw materials having desirable characteristics with the specific object of avoiding the gelatinisation of nati.ve starch during extrusion, since this is seen as having detrimental effects with regard to process stability and , ~
`` 2 ~7~
the effect on product quality. Although this method is seen as an advantage it does nevertheless require Kighly specific and sophisticated raw materials.
STATEMENT OF INVENTrON
According to the present invention there is provided a method of producing starch-based snack products for subsequent expansion prior to consumption, which includes preparing a starch-based mixture having a moisture content between 26 and 40~, extruding the mixture through a die to form a product having a thickness of between 0.35 and 2.0 millimetres at a pre-die temperature within thc range 40 to 75C and at a pre-die pressure within the range 50 kg/cm2 to 140 kg/cm2 at which conditions gelantinisation is inhibited;
and partially gelatinising the starch by the use of a steam process for from 4 seconds to 25 minutes at a temperature of 85 and 140 C.
GENERAL DESCRIPTION
lt is recognized in the manufacture of snack products utilising extrusion equipment that it is usual for some gelatinised starch to be present in the final product. Frequently, the gelatinised starch is added as a raw material, but proposals have been made for the use of high temperature extrusioll for snacks, this equipment being specifically designed to cause gelatinisation in the extruder. A conventional pasta extruder is unable to operate under these conditions particularly when a high degree of shape definition and sophistication is a prime requisite in the product.
The present invention, however, uses reversibly modified pasta extrusion plant in order to blend the wet and dry raw materials and to yield carefully defined shapes. These pellets are then subjected to steam within a chamber for a specific time and at a specific temperature in order to achieve ~"
- , :
: '' ,. , ~
. .
3~7~13S
the required degree of gelatinis.ation. Different textures and eating qualities are achieved through the selection of raw materials; the degree of subsequent processing, and the processing conditions within the steam chamber. This particular technology was developed to meet the need in the snack market for products with more continuous crunch and cleaner eating character-istics. It is a suprising feature of the process that very short steaming times cause dramatic improvements in these textural properties. rt is hypothesised that this observed change is a result of the non-homogenous distribution in the pellet of gelatinised and ungelatinised starch; this could cause variations in the distribution of water and ionic salts, leading to a change in the expansion characteristics.
The present invention can be applied using saturated steam, steam/
air mixtures and super-heated steam (i.e. steam elevated to a temperature in excess of 100C at atmospheric pressure).
It will be clearly apparent, therefore, that the full flexibility of the pasta extrusion equipment can be used to give carefully defined shapes since extremes of extrusion conditions are not necessary.
Factors which effect this invention may be itemised as follows:-1. Conventional pasta extrusion equipment, reversibly modified.
2. A wide range of raw materials may be selected, including those manufactured from tubers, roots, pulses, cereals, native starch and pregelatinised/modified starches. The use of ionic salts in such products is well recognized.
3. The versatility of a pasta extruder can be fully utilised.
4. Mix moisture content is 26 to 40%. The preferred range is 2~ to 36%.
,
,
5. Extrusion pressures 50 to 140 kg/cm ; pre-die temperatures 40 to 75 C.
6. Dies of aperture size Q.35 to 2 mm.
7. Generally a pre-drying/cooling s-tage.
o o
o o
8. Steaming process; preferred temperature range 85 C to 110 C;
o o overall range 85`C to 140 C.
o o overall range 85`C to 140 C.
9. Steaming residence time 4 sec. to 25 minutes.
10. Moisture of pellet ex-steamer 8 to 40% moisture.
ll. Optional further reduction of moisture to give a final moisture of 6 to 20%. Products with higher moisture contents may be produced, but these tend to exhibit characteristics which are less desirable when expanded.
12. Such pellets may be fried or otherwise processed immediately or subsequent to a stabilisation period to give the expanded final product.
DRAWINGS
~igure 1 of the accompanying drawings is a flow diagram showing typical routes for carr~ing out the method of the present invention,the numbers referring to the examples ~erein;
Figure 2 is a graph produced when testing a product made by a conventional method; and Figure 3 is a graph produced when testing a product made according to example 6 herein.
': , .
EXAMPLES
1. Potato granules 35.0%
Native potato starch ~farina~ 55.0%
Pregelatinised starch 6.5%
Salt 3.5%
A mix moisture of 33%; extruded through a shell die with aperture size 0.5 mm and processing conditions of 95 kg/cm2 pre-die pressure and a pre-die temperature of 55 C. Steamer process conditions 107 C for 10 mins. Moisture content of pellet ex-steamer 17%.
This product was fried immediately at 200 C for 12 seconds and yielded a desirable light but crunchy textured product, with clean eating characteristics.
2. As in 1 above, but further dried down to 10% moisture on discharge from steamer. The product was fried at 200 C for 7 seconds and yielded a more expanded, lighter textured, crunchy and lower bulk density product.
In both cases excellent shape identity o:E the product was retained.
3. Potato granules 25.0%
Farina 65.0%
Pregelatinised starch 6.5%
Salt 3.5%
The processing conditions were as in 2 above and the texture of the product was somewhat lighter and the product less substantial with a more porous structure. Shape identity was still good.
_~ 6 4. Formulations as in 2 above but util~sing a gr~lle die with aperture size 1.3 mm. Steamer conditions llZ ~ for 12 mins. Pellet moisture ex-steamer 15%. The pellet was then dried down in conventional pasta equip-ment at controlled temperature and humidity yielding a shelf stable pellet at 9.5% moisture. The product was fried at 200 ~ for 10 seconds and yielded a well expanded crisp crunchy product which was more substantial than those given in the Example above, 5. Potato granules 27.0%
Farina 60.0%
Pregelatinised starch 10.0%
Salt 3.0%
The product was exkruded at a mix moisture of 37% through a Hoop * die having an aperture size of 0.85 mm. The pellet was extruded under conditions of 77 kg/cm2 pressure and a pre-die temperature of 5~ C. The product was passed through a conventional pasta pre-drier at 30 C for 3 mins. The pellet was then steamed under super-heated conditions at 115 C for 20 mins. The product from the steamer had a moisture content of 10% and was in a shelf stable form. On frying at 200 C for 6 seconds a firm, well expanded product was achieved.
6. Potato granules 25,0%
Farina 65.0%
Pregelatinised starch 7.0%
Salt 3.0%
A mix moisture of 33%; extruded as a grille die with aperture * Trade Mark ;"
'- '' ~ i, :
size 1.3 mm and process~ng conditions of 9O kg/cm2 pre-die pressure and a pre-die temperature of 5e C. The product ex-extruder was cooled to 18 C using a shaker pre~drier to give a moisture content of 32%. The product was steamed (93C for 4 seconds) increasing the moisture content to a~out 35%. This was progressively reduced to 33%, 29% and 12% by three drying stages. On frying this yielded a product substantially similar to that in Example 4.
7. As in Example 6, but with a residence time in the steamer of 6 minutes. On frying this yielded a product substantially similar to that in Example 4.
8. Crushed flake yellow maize 30.0%
Farina 30.0%
Potato granules 30.0%
Pregelatinised starch 7.0%
Salt 3.0%
The product was extruded at a mix moisture of 35% through a large shell die having aperture size of 0.9mm. The pellet was extruded under conditions of 100 kg/cm2 pressure and a pre-die temperature of 57 C. The subsequent process conditions were as in Example 2 above and the product on frying at 200 C for 12 seconds yielded a crisp and crunchy product with clean eating characteristics.
9. Ground rice flour 30.0%
Farina 30.0%
Potato granules 30.0%
-F~
~3~
Pregelatinised starch 7~Q%
Salt 3~0%
The product was extruded at a mix moisture of 35% through a large shell di~e having an aperture size of 0.9mm. The pellet was extruded under condi~tions of gO ~g/cm2 pressure and a pre-die temperature of 53C. The subsequent process conditions were as in Example 2 above and the product on frying at 200~ for 10 seconds ~ielded a light but crisp and crlmchy product.
All the above examples give products with clean eating character-istics, i,e. it does not adhere to the teeth or palate. These can be demonstrated by comparing the sounds made and the forces required when an instrument is used to simulate the molar bite. The acoustic prints and force curves shown were produced using an Instron * 1122 and compare the product manufactured according to example 6 ~Figure 3) with a product that is identicàl except that the 4 second steaming stage is omitted ~Figure 2).
They show that the new product is distinctly different, requiring less force to bite through it, and having a much more even fracture pattern; both these factors are relevant to the perceived difference in texture.
In all the above examples, the percentages are by weight. It should be noted that the products of the above processes may be expanded in `~
hot o~l or by the use of microwaves~ a fluidised salt bed, hot air, micro-nisation and the like.
* Trade Mark , ; :~ ' :
- ~
ll. Optional further reduction of moisture to give a final moisture of 6 to 20%. Products with higher moisture contents may be produced, but these tend to exhibit characteristics which are less desirable when expanded.
12. Such pellets may be fried or otherwise processed immediately or subsequent to a stabilisation period to give the expanded final product.
DRAWINGS
~igure 1 of the accompanying drawings is a flow diagram showing typical routes for carr~ing out the method of the present invention,the numbers referring to the examples ~erein;
Figure 2 is a graph produced when testing a product made by a conventional method; and Figure 3 is a graph produced when testing a product made according to example 6 herein.
': , .
EXAMPLES
1. Potato granules 35.0%
Native potato starch ~farina~ 55.0%
Pregelatinised starch 6.5%
Salt 3.5%
A mix moisture of 33%; extruded through a shell die with aperture size 0.5 mm and processing conditions of 95 kg/cm2 pre-die pressure and a pre-die temperature of 55 C. Steamer process conditions 107 C for 10 mins. Moisture content of pellet ex-steamer 17%.
This product was fried immediately at 200 C for 12 seconds and yielded a desirable light but crunchy textured product, with clean eating characteristics.
2. As in 1 above, but further dried down to 10% moisture on discharge from steamer. The product was fried at 200 C for 7 seconds and yielded a more expanded, lighter textured, crunchy and lower bulk density product.
In both cases excellent shape identity o:E the product was retained.
3. Potato granules 25.0%
Farina 65.0%
Pregelatinised starch 6.5%
Salt 3.5%
The processing conditions were as in 2 above and the texture of the product was somewhat lighter and the product less substantial with a more porous structure. Shape identity was still good.
_~ 6 4. Formulations as in 2 above but util~sing a gr~lle die with aperture size 1.3 mm. Steamer conditions llZ ~ for 12 mins. Pellet moisture ex-steamer 15%. The pellet was then dried down in conventional pasta equip-ment at controlled temperature and humidity yielding a shelf stable pellet at 9.5% moisture. The product was fried at 200 ~ for 10 seconds and yielded a well expanded crisp crunchy product which was more substantial than those given in the Example above, 5. Potato granules 27.0%
Farina 60.0%
Pregelatinised starch 10.0%
Salt 3.0%
The product was exkruded at a mix moisture of 37% through a Hoop * die having an aperture size of 0.85 mm. The pellet was extruded under conditions of 77 kg/cm2 pressure and a pre-die temperature of 5~ C. The product was passed through a conventional pasta pre-drier at 30 C for 3 mins. The pellet was then steamed under super-heated conditions at 115 C for 20 mins. The product from the steamer had a moisture content of 10% and was in a shelf stable form. On frying at 200 C for 6 seconds a firm, well expanded product was achieved.
6. Potato granules 25,0%
Farina 65.0%
Pregelatinised starch 7.0%
Salt 3.0%
A mix moisture of 33%; extruded as a grille die with aperture * Trade Mark ;"
'- '' ~ i, :
size 1.3 mm and process~ng conditions of 9O kg/cm2 pre-die pressure and a pre-die temperature of 5e C. The product ex-extruder was cooled to 18 C using a shaker pre~drier to give a moisture content of 32%. The product was steamed (93C for 4 seconds) increasing the moisture content to a~out 35%. This was progressively reduced to 33%, 29% and 12% by three drying stages. On frying this yielded a product substantially similar to that in Example 4.
7. As in Example 6, but with a residence time in the steamer of 6 minutes. On frying this yielded a product substantially similar to that in Example 4.
8. Crushed flake yellow maize 30.0%
Farina 30.0%
Potato granules 30.0%
Pregelatinised starch 7.0%
Salt 3.0%
The product was extruded at a mix moisture of 35% through a large shell die having aperture size of 0.9mm. The pellet was extruded under conditions of 100 kg/cm2 pressure and a pre-die temperature of 57 C. The subsequent process conditions were as in Example 2 above and the product on frying at 200 C for 12 seconds yielded a crisp and crunchy product with clean eating characteristics.
9. Ground rice flour 30.0%
Farina 30.0%
Potato granules 30.0%
-F~
~3~
Pregelatinised starch 7~Q%
Salt 3~0%
The product was extruded at a mix moisture of 35% through a large shell di~e having an aperture size of 0.9mm. The pellet was extruded under condi~tions of gO ~g/cm2 pressure and a pre-die temperature of 53C. The subsequent process conditions were as in Example 2 above and the product on frying at 200~ for 10 seconds ~ielded a light but crisp and crlmchy product.
All the above examples give products with clean eating character-istics, i,e. it does not adhere to the teeth or palate. These can be demonstrated by comparing the sounds made and the forces required when an instrument is used to simulate the molar bite. The acoustic prints and force curves shown were produced using an Instron * 1122 and compare the product manufactured according to example 6 ~Figure 3) with a product that is identicàl except that the 4 second steaming stage is omitted ~Figure 2).
They show that the new product is distinctly different, requiring less force to bite through it, and having a much more even fracture pattern; both these factors are relevant to the perceived difference in texture.
In all the above examples, the percentages are by weight. It should be noted that the products of the above processes may be expanded in `~
hot o~l or by the use of microwaves~ a fluidised salt bed, hot air, micro-nisation and the like.
* Trade Mark , ; :~ ' :
- ~
Claims (9)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A method of producing starch-based snack products for subsequent expansion prior to consumption, which includes preparing a starch-based mixture having a moisture content between 26 and 40%, extruding the mixture through a die to form an extruded product having a thickness of between 0.35 and 2.0 millimetres at a pre-die temperature within the range 40 to 75°C and at a pre-die pressure within the range 50 kg/cm2 to 140 kg/cm2 at which conditions gelatinisation is inhibited; and partially gelatinising the starch of said extruded product by exposing said extruded product to steam for from 4 seconds to 25 minutes at a temperature of between 85°C and 140°C to form a partially gelatinised product.
2. A method of producing starch-based snack products as claimed in claim 1, in which the mix moisture content is between 28 and 36%.
3. A method of producing starch-based snack products as claimed in claim 1, in which said step of partially gelatinizing the starch of said extruded product is carried out by exposing said extruded product to steam for from 4 seconds to 8 minutes at a temperature of between 93 and 112°C.
4. A method of producing starch-based snack products as claimed in claim 3, in which the moisture content after said exposure to steam is 8 to 40%.
5. A method of producing starch-based snack products as claimed in claim 4, in which, subsequent to said step of partial gelatinisation by exposure to steam, a drying process is carried out.
6. A method of producing starch-based snack products as claimed in claim 1, in which the mixture contains potato granules, farina, pregelatinised starch and salt.
7. A method of producing a snack product for consumption, which includes preparing a partially gelatinised product in accordance with claim 1 and thereafter expanding said partially gelatinised product in hot oil or by any other conventional expansion technique.
8. A method of producing starch-based snack products as claimed in claim 1, in which said step of partially gelatinising the starch of said extruded product is carried out by exposing said extruded product to steam for from 4 seconds to 2 minutes.
9. A method of producing starch-based snack products as claimed in claim 1, in which said step of partially gelatinising the starch of said extruded product is carried out by exposing said extruded product to steam for from 4 seconds to 60 seconds.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB8138824 | 1981-12-23 | ||
| GB8138824 | 1981-12-23 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1179185A true CA1179185A (en) | 1984-12-11 |
Family
ID=10526820
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000418371A Expired CA1179185A (en) | 1981-12-23 | 1982-12-22 | Method of producing snack products |
Country Status (8)
| Country | Link |
|---|---|
| JP (1) | JPS58134946A (en) |
| CA (1) | CA1179185A (en) |
| DE (1) | DE3247340A1 (en) |
| ES (1) | ES518479A0 (en) |
| FR (1) | FR2518371B1 (en) |
| IT (1) | IT1157973B (en) |
| NL (1) | NL190801C (en) |
| ZA (1) | ZA829130B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3234154A1 (en) * | 1982-09-15 | 1984-03-15 | Franz Prof.Dr.-Ing. 3406 Bovenden Wieneke | Process and device for expanding and drying or cooking a moisture-containing, biological food |
| DE3440515C2 (en) * | 1984-11-06 | 1986-09-18 | Maggi GmbH, 7700 Singen | Use of a dry potato product to make potato dumplings |
| DE3538805A1 (en) * | 1985-10-31 | 1987-05-07 | Eckardt Kg Pfanni Werk Otto | Edible bar on a stick |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1273516A (en) * | 1971-03-02 | 1972-05-10 | Ranks Hovis Mcdougall Ltd | Process for the preparation of cereal flour-based crisps |
| US3836680A (en) * | 1971-07-21 | 1974-09-17 | S Salza | Protein-free alimentary pastes and a process for their production |
| GB1525631A (en) * | 1975-02-07 | 1978-09-20 | Toms Foods Ltd | Food products |
| ZA764365B (en) * | 1975-08-27 | 1977-07-27 | Gen Mills Inc | Snack food process |
| GB2074436B (en) * | 1980-04-26 | 1983-10-05 | Howard A N | Cereal snackfoods and compositions and methods for making the same |
-
1982
- 1982-12-13 ZA ZA829130A patent/ZA829130B/en unknown
- 1982-12-21 IT IT68494/82A patent/IT1157973B/en active
- 1982-12-21 FR FR8221471A patent/FR2518371B1/en not_active Expired
- 1982-12-21 DE DE19823247340 patent/DE3247340A1/en not_active Withdrawn
- 1982-12-21 JP JP57224816A patent/JPS58134946A/en active Pending
- 1982-12-22 ES ES518479A patent/ES518479A0/en active Granted
- 1982-12-22 NL NL8204945A patent/NL190801C/en not_active IP Right Cessation
- 1982-12-22 CA CA000418371A patent/CA1179185A/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| NL190801B (en) | 1994-04-05 |
| FR2518371B1 (en) | 1988-12-16 |
| IT1157973B (en) | 1987-02-18 |
| NL190801C (en) | 1994-09-01 |
| FR2518371A1 (en) | 1983-06-24 |
| DE3247340A1 (en) | 1983-06-30 |
| IT8268494A0 (en) | 1982-12-21 |
| ZA829130B (en) | 1983-10-26 |
| JPS58134946A (en) | 1983-08-11 |
| ES8405252A1 (en) | 1984-06-16 |
| ES518479A0 (en) | 1984-06-16 |
| NL8204945A (en) | 1983-07-18 |
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