FR2280325A1 - Expanded food products - by heating and extruding mixture of proteins glucides having accurately controlled composition - Google Patents

Expanded food products - by heating and extruding mixture of proteins glucides having accurately controlled composition

Info

Publication number
FR2280325A1
FR2280325A1 FR7426920A FR7426920A FR2280325A1 FR 2280325 A1 FR2280325 A1 FR 2280325A1 FR 7426920 A FR7426920 A FR 7426920A FR 7426920 A FR7426920 A FR 7426920A FR 2280325 A1 FR2280325 A1 FR 2280325A1
Authority
FR
France
Prior art keywords
glucides
proteins
lipids
heating
expanded food
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.)
Granted
Application number
FR7426920A
Other languages
French (fr)
Other versions
FR2280325B1 (en
Inventor
Yves Grandadam
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Fromageries Bel SA
Original Assignee
Fromageries Bel SA
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 Fromageries Bel SA filed Critical Fromageries Bel SA
Priority to FR7426920A priority Critical patent/FR2280325A1/en
Publication of FR2280325A1 publication Critical patent/FR2280325A1/en
Application granted granted Critical
Publication of FR2280325B1 publication Critical patent/FR2280325B1/fr
Granted legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0917—Addition, to cheese or curd, of whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • A23J3/10—Casein
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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
    • 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

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Zoology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Grain Derivatives (AREA)

Abstract

Expanded food prod. has the point defining its composition on a triangular diagram ABC, where A corresponds to 100% proteins, B to 100% glucides, and C to 100% proteins, B to 100% glucides, and C to 100% lipids, situated imide on irregular polygon APOLDEFA, whose apexes have the following coordinates: P glucides 70%, lipids 0%, proteins 30%; O glucides 65%, lipids 5%, proteins 30%; L glucides 95%, lipids 5%, proteins 0%; D glucides 90%, lipids 10%, proteins 0%; E glucides 70%, lipids 10%, proteins 20%; and F glucides 0%, lipids 52%, proteins 48%. The prod. contains at least 20% of a blowing agent selected from the protein and glucides components. Content of proteins and lipids extends over a wide range. This enables the prod. to be produced in a wide variety of types, e.g. with different textures and/or aromas.
FR7426920A 1974-08-02 1974-08-02 Expanded food products - by heating and extruding mixture of proteins glucides having accurately controlled composition Granted FR2280325A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7426920A FR2280325A1 (en) 1974-08-02 1974-08-02 Expanded food products - by heating and extruding mixture of proteins glucides having accurately controlled composition

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7426920A FR2280325A1 (en) 1974-08-02 1974-08-02 Expanded food products - by heating and extruding mixture of proteins glucides having accurately controlled composition

Publications (2)

Publication Number Publication Date
FR2280325A1 true FR2280325A1 (en) 1976-02-27
FR2280325B1 FR2280325B1 (en) 1978-11-03

Family

ID=9142044

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7426920A Granted FR2280325A1 (en) 1974-08-02 1974-08-02 Expanded food products - by heating and extruding mixture of proteins glucides having accurately controlled composition

Country Status (1)

Country Link
FR (1) FR2280325A1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0067358A1 (en) * 1981-06-12 1982-12-22 Societe Des Produits Nestle S.A. Low calorie food composition
WO2001064042A1 (en) * 2000-02-28 2001-09-07 Subak Jan Cheese- and milk protein-based food product and the method of its preparation

Citations (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2101633A (en) * 1935-08-26 1937-12-07 Sealtest System Lab Inc Food product and process for making same
FR1314430A (en) * 1961-09-12 1963-01-11 Pillsbury Co Protein food composition and method of preparation
GB993788A (en) * 1961-01-19 1965-06-02 Dca Food Ind Crisp-type food product
US3259503A (en) * 1963-07-16 1966-07-05 Continental Baking Co Puffed food product and a method of making the same
US3442658A (en) * 1965-04-05 1969-05-06 George K Okumura Method of processing vegetable food product of chip form
FR2048855A5 (en) * 1969-05-27 1971-03-19 Ralston Purina Co
US3600193A (en) * 1968-03-28 1971-08-17 Milk Research Inc Food compositions for preparing snack food products
GB1262510A (en) * 1969-09-04 1972-02-02 Griffith Laboratories Method of producing and edible snack-former
US3650769A (en) * 1969-04-29 1972-03-21 Pillsbury Co Vacuum puffed foods
FR2104030A5 (en) * 1970-08-17 1972-04-14 Raiston Purina Cy
FR2113296A5 (en) * 1970-10-29 1972-06-23 Battelle Memorial Institute
US3703379A (en) * 1970-07-27 1972-11-21 Gen Mills Inc Double expanded food products
FR2133831A1 (en) * 1971-04-16 1972-12-01 Gervais Danone Ag Unstable proteins - stabilized by mixing with stable proteins and heating
GB1306384A (en) * 1969-05-05 1973-02-07
GB1350547A (en) * 1972-07-25 1974-04-18 Nestle Sa Snack-type food products

Patent Citations (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2101633A (en) * 1935-08-26 1937-12-07 Sealtest System Lab Inc Food product and process for making same
GB993788A (en) * 1961-01-19 1965-06-02 Dca Food Ind Crisp-type food product
FR1314430A (en) * 1961-09-12 1963-01-11 Pillsbury Co Protein food composition and method of preparation
US3259503A (en) * 1963-07-16 1966-07-05 Continental Baking Co Puffed food product and a method of making the same
US3442658A (en) * 1965-04-05 1969-05-06 George K Okumura Method of processing vegetable food product of chip form
US3600193A (en) * 1968-03-28 1971-08-17 Milk Research Inc Food compositions for preparing snack food products
US3650769A (en) * 1969-04-29 1972-03-21 Pillsbury Co Vacuum puffed foods
GB1306384A (en) * 1969-05-05 1973-02-07
FR2048855A5 (en) * 1969-05-27 1971-03-19 Ralston Purina Co
GB1262510A (en) * 1969-09-04 1972-02-02 Griffith Laboratories Method of producing and edible snack-former
US3703379A (en) * 1970-07-27 1972-11-21 Gen Mills Inc Double expanded food products
FR2104030A5 (en) * 1970-08-17 1972-04-14 Raiston Purina Cy
FR2113296A5 (en) * 1970-10-29 1972-06-23 Battelle Memorial Institute
FR2133831A1 (en) * 1971-04-16 1972-12-01 Gervais Danone Ag Unstable proteins - stabilized by mixing with stable proteins and heating
GB1350547A (en) * 1972-07-25 1974-04-18 Nestle Sa Snack-type food products

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0067358A1 (en) * 1981-06-12 1982-12-22 Societe Des Produits Nestle S.A. Low calorie food composition
WO2001064042A1 (en) * 2000-02-28 2001-09-07 Subak Jan Cheese- and milk protein-based food product and the method of its preparation

Also Published As

Publication number Publication date
FR2280325B1 (en) 1978-11-03

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Legal Events

Date Code Title Description
ST Notification of lapse