CA1048333A - Puffed food product - Google Patents
Puffed food productInfo
- Publication number
- CA1048333A CA1048333A CA75228848A CA228848A CA1048333A CA 1048333 A CA1048333 A CA 1048333A CA 75228848 A CA75228848 A CA 75228848A CA 228848 A CA228848 A CA 228848A CA 1048333 A CA1048333 A CA 1048333A
- Authority
- CA
- Canada
- Prior art keywords
- particles
- mould
- gel
- edible
- dried
- 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
- 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
- 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
-
- 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
- A23P30/38—Puffing or expanding by heating
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)
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
ABSTRACT
The present invention provides a process for making a food product such as a snack in the form of a coherent cellular body. The snack may have a solid centre and can be coated in chocolate. The basic raw materials are edible particles which are made from a homogeneous sub-stantially amorphous dried gel and which are either all dried gel or have an inner core of a different material, preferably non-thermoexpansible. The process involves partially filling a mould with the particles and then subjecting the particles to heat shock. The mould is perforate or otherwise designed to allow any gases generated to escape and the heat shock, e.g. pulsed air at 200°C for 20 seconds, brings about the simultaneous explosive puffing and sintering of the particles to give the cellular coherent product. The products, particularly those based on a wheat/skimmed milk formulation, are crisp, palatable, and have good consumer acceptability.
The present invention provides a process for making a food product such as a snack in the form of a coherent cellular body. The snack may have a solid centre and can be coated in chocolate. The basic raw materials are edible particles which are made from a homogeneous sub-stantially amorphous dried gel and which are either all dried gel or have an inner core of a different material, preferably non-thermoexpansible. The process involves partially filling a mould with the particles and then subjecting the particles to heat shock. The mould is perforate or otherwise designed to allow any gases generated to escape and the heat shock, e.g. pulsed air at 200°C for 20 seconds, brings about the simultaneous explosive puffing and sintering of the particles to give the cellular coherent product. The products, particularly those based on a wheat/skimmed milk formulation, are crisp, palatable, and have good consumer acceptability.
Description
This inv~ntion relates to a multi-cellular food product and a pro-cess for making it. The foods of this invention are especially suitable as snacks.
According to this invention there is provided a process of making a puffed food product which comprises the steps of: forming a substantially' amorphous homogeneous hydrated gel of at least one edible high molecular weight ingredient; preparing from said gel discrete edible particles com~
prising said substantially amorphous homogeneous gel at least as an outer layer; drying said particles to form discrete edible par~icles comprising at least as an outer layer thereon a dry edible hydrated gel of said high molecular weight ingredient, said dry gel being thermally expandable, homo-geneous and substantially amorphous; partially filling a gas permeable mould with a mass of said particles; subjecting said particles while not more than partially filling said mould to a thermal shock by rapid heating, said thermal shock causing said particles simultaneously to be explosively puffed ' to substantially fill said mould and causing the surfaces of said particles to be melted and fused to one another whereby said particles are sintered together to form a coherent body within said mould; and removing from said ' mould the resulting edible cellular coherent body of said puffed and sintered particles.
' In a preferred embodiment there is provided a process for making a '~ood product in the form of a cellular coherent body, said process com-prising the steps of: forming a substantially amorphous homogeneous gel of at least one high molecular weight ingredient with a liquid selected from .
' the group consisting of water, aqueous gelatine solution, aqueous dispersion of agar-agar, and ethyl alcohol dispersion of protein; preparing from said gel discrete dried edible particles having at least as an outer layer said substantially amorphous homogeneous gel in a dried condition; providing a
According to this invention there is provided a process of making a puffed food product which comprises the steps of: forming a substantially' amorphous homogeneous hydrated gel of at least one edible high molecular weight ingredient; preparing from said gel discrete edible particles com~
prising said substantially amorphous homogeneous gel at least as an outer layer; drying said particles to form discrete edible par~icles comprising at least as an outer layer thereon a dry edible hydrated gel of said high molecular weight ingredient, said dry gel being thermally expandable, homo-geneous and substantially amorphous; partially filling a gas permeable mould with a mass of said particles; subjecting said particles while not more than partially filling said mould to a thermal shock by rapid heating, said thermal shock causing said particles simultaneously to be explosively puffed ' to substantially fill said mould and causing the surfaces of said particles to be melted and fused to one another whereby said particles are sintered together to form a coherent body within said mould; and removing from said ' mould the resulting edible cellular coherent body of said puffed and sintered particles.
' In a preferred embodiment there is provided a process for making a '~ood product in the form of a cellular coherent body, said process com-prising the steps of: forming a substantially amorphous homogeneous gel of at least one high molecular weight ingredient with a liquid selected from .
' the group consisting of water, aqueous gelatine solution, aqueous dispersion of agar-agar, and ethyl alcohol dispersion of protein; preparing from said gel discrete dried edible particles having at least as an outer layer said substantially amorphous homogeneous gel in a dried condition; providing a
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: . ' 13~33 mould adapted to permit escape of gas therefrom; partially filling said mould with the said discrete particles; subjecting said particles while not more than partially filling said mould to a thermal shock by rapid heating, said thermal shock causing said particles simultaneously to be explosively puffed to substan~ially fill said mould and causing the surfaces of said particles to be melted and fused to one another whereby said particles are sintered together to form a coherent body within said mould; and removing from said mould the resulting edible cellular coherent body of said puffed and sintered particles.
The particles are preferably entirely dried gel though particles having a dried gel outer layer and an inner core, preferably non-thermo-expansible, can also be used. It is preferred that the particles have a grain size between 0O5 mm and 5O0 mm, and more preferably between 0.9 mm and 2.5 mm. It is believed that grain size is an important factor in determining the organoleptic properties of the product.
In order to obtain good expansion of the particles, it is an essential condition that the dried gel of the high molecular weight in-gredient must be sufficiently amorphous. As in the preparation of honey-comb snack products, the crystalline structure oE the basic ingredient should be destroyed. In the case of starch this can be achieved by gelatinization, and in the case of proteins by suitable solubilizationO ;~
Maximum expansion is only obtained from a very amorphous dried gel and this gives a brittle structure which is desirableO
, _ 2a -, ,: : . .
~:, , , , . . : , .
,, ' ' ' " " ~ . ~' . ' ' ' ,' .~ , ' - ' .
~ he high mslecular weight ingredie~t or food polymer of the gel can be ~t least 5~/o pro~ei~ by weight~ preferabl~
~egetable prstein. Examples of protei~s which can be used include Qoya protein, casein, gelatine, zein or glute~.
Altern~tively, it c~n contain 5~/o by weight high molecular weight carbohydrate such as cereal grain or semoli~a and c~real flour. A further alternative containY a mixture of protein and carbohydrate such as cersal (e~g. wheat or rice) flour or starch or wax~ maize a~d pure de~at~ed soya protein or skimmed milk powder. Such protei~-carbohydrate mixtures may be varied by i~cluding a ~um such as locust bean gum w ;ch is not assimilated by the huma~ body~ ~he gum may partially replace the starch or other assimilable c~rbo-hydrate a~d hence reduce the calori~ic value of the product.
~he dried gel particles can be made in a variety of ways from the high molecul~r weight ingredient. ~he preferred me~hod i~volves makin~ an amorphous homogeneous gel of the i~gredient with a liquidO ~he preferred liquid for use i~
making this gel is watex, but aqueous gelati~e solution, an aqueous dispersion of agar-agar, and an ethyl alcohoi dis~
persion of protein are also possible. ~he gel ca~ be dried to a hard consistency and comminuted~ or extruded, divided and dried. The cereal-derived amorphou~ gels ca~ b~ aged before drying to pxovoke an increase in viscosity by spon-2$ taneous formation of microcrystals. ~his ageing can be forbetween 2 and 20 hours a~ between -20 aad ~40C. ~he~ a~
inner core, preferably of a non-thermoexp~nsible substance ' ., ' .. . ...
-, ~: ~ - . , ~ ,.
';~ ' . ,. ~
- : :. :
~ 3~3 such as cellulo~e, ~t~rch or protein coo~ed i~ an aqueous maaium, or locust bean flour i3 used, tha gel can be coated on the inner core a~d the partiale dried thereafter~
It has been found that the granulometry of the particle must be well established in order to obtain ~ufficient co-hesio~ between the particle~ on puffing/~intering to create an acceptable structure. For this xeason the particles prepared by the extrusio~ process are to be preferred to those prepared by simple dr~ing and commi~ution since the former proces~ gives uniform particles of cylindrical shape s wherea~ the latter gi~es irregular polyhedra which do not bind ~o unilormly and accordingly give a product of inferior cohesion and texture. The particles prepared by the extrusio~
process are also preferred because they give a produc~ which i~ more expanded than that obtained from the dried comminute~
particles and because they give a produc~ ha~i~g a high ~ , ~umber of alveoli per unit volume.
Where the homogeneous gel is prepared from protein a ~ -preferred process involves mixing the protei~, e.g. 45 ts 7~/o by weight pure 90ya protein isolates, with water at am'oient temperature. ~his gel ca~ then be dried to a water content of from 8 to 16% by weightO ;
In the case o~ a homogeneous gel prepared from high - molecular weight carbohydrate, the preferred proces~ mixes -25 the carbohydrate9 e,gO 40 to 60% by weight maize st rch with water at between 100 and 150C~ ~his g~l can the~ be dried to a water content of from 7 to 1~o by weight~
:: :
: "
' , ~ ' " ' ' ~' .
Whe~ the homogeneou~ ~el contains both protein aad carbohydrate, a preferrsd proce~s mix~ the~ with water Qt betwee~ 50C and 150C.
~ he preferred method of explosive puffin6 util ~e~
5 rapid heati~g. ~his should in~olve heati~g to a temperature o~ about 200C ~or 15 to 45 seconds. Possible method~
include exposure to microwa~es or infra-red xadiatio~, or resistive electric heating of the mould but the currently preferred methods are ~r~ing in oil and e~posure to\a ho~
10 gas stream, preferably humidified airO ~rialq show that the products obtairled b;y cooking in hot oil are characterized b~
a high degree of oil retention (about 30-40%). ~he most 'pre~erred method of subjectio~ to thermal ~ho~k comprises exposure of particles to pulsed hot air, especially when they ~re coated with an edible binding additive. Preferred edible additives include sodium caseinate and monosaccharides such :~:
as glucose. ~he latter may be sprayed onto the dry particles aR a solution and dried prior to expansio~ and ~i~tering.
Where a hot gas ~tream is employed, it is preferred 20 that the mould should be of perforated metal. Wher0as the examples described employ a diseonti~uous prGcess utili3i~g ~ simple mould and a hot gas stream~ a corlti~llous process .
ma;y be used. By using a tu~ular mould with a suitable ~eeding means at one end" e.g. a screw, and suitable cuttirLg 25 mea~s. a~ ~he ol;her~ gel p~rticles can be fed in at one end, exposed to the thermal shock ~d cut into suitable size discs ` .
at the other end~. Other methoas of ex~3osuxe to the thermal ~5~
~,, .
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.
.;;
: ~
. .
. ~
. ` ': , .
-,: . . . ~ . ., . , : .. . .
.
~.
'.; ' : ' :: .
: . ' 13~33 mould adapted to permit escape of gas therefrom; partially filling said mould with the said discrete particles; subjecting said particles while not more than partially filling said mould to a thermal shock by rapid heating, said thermal shock causing said particles simultaneously to be explosively puffed to substan~ially fill said mould and causing the surfaces of said particles to be melted and fused to one another whereby said particles are sintered together to form a coherent body within said mould; and removing from said mould the resulting edible cellular coherent body of said puffed and sintered particles.
The particles are preferably entirely dried gel though particles having a dried gel outer layer and an inner core, preferably non-thermo-expansible, can also be used. It is preferred that the particles have a grain size between 0O5 mm and 5O0 mm, and more preferably between 0.9 mm and 2.5 mm. It is believed that grain size is an important factor in determining the organoleptic properties of the product.
In order to obtain good expansion of the particles, it is an essential condition that the dried gel of the high molecular weight in-gredient must be sufficiently amorphous. As in the preparation of honey-comb snack products, the crystalline structure oE the basic ingredient should be destroyed. In the case of starch this can be achieved by gelatinization, and in the case of proteins by suitable solubilizationO ;~
Maximum expansion is only obtained from a very amorphous dried gel and this gives a brittle structure which is desirableO
, _ 2a -, ,: : . .
~:, , , , . . : , .
,, ' ' ' " " ~ . ~' . ' ' ' ,' .~ , ' - ' .
~ he high mslecular weight ingredie~t or food polymer of the gel can be ~t least 5~/o pro~ei~ by weight~ preferabl~
~egetable prstein. Examples of protei~s which can be used include Qoya protein, casein, gelatine, zein or glute~.
Altern~tively, it c~n contain 5~/o by weight high molecular weight carbohydrate such as cereal grain or semoli~a and c~real flour. A further alternative containY a mixture of protein and carbohydrate such as cersal (e~g. wheat or rice) flour or starch or wax~ maize a~d pure de~at~ed soya protein or skimmed milk powder. Such protei~-carbohydrate mixtures may be varied by i~cluding a ~um such as locust bean gum w ;ch is not assimilated by the huma~ body~ ~he gum may partially replace the starch or other assimilable c~rbo-hydrate a~d hence reduce the calori~ic value of the product.
~he dried gel particles can be made in a variety of ways from the high molecul~r weight ingredient. ~he preferred me~hod i~volves makin~ an amorphous homogeneous gel of the i~gredient with a liquidO ~he preferred liquid for use i~
making this gel is watex, but aqueous gelati~e solution, an aqueous dispersion of agar-agar, and an ethyl alcohoi dis~
persion of protein are also possible. ~he gel ca~ be dried to a hard consistency and comminuted~ or extruded, divided and dried. The cereal-derived amorphou~ gels ca~ b~ aged before drying to pxovoke an increase in viscosity by spon-2$ taneous formation of microcrystals. ~his ageing can be forbetween 2 and 20 hours a~ between -20 aad ~40C. ~he~ a~
inner core, preferably of a non-thermoexp~nsible substance ' ., ' .. . ...
-, ~: ~ - . , ~ ,.
';~ ' . ,. ~
- : :. :
~ 3~3 such as cellulo~e, ~t~rch or protein coo~ed i~ an aqueous maaium, or locust bean flour i3 used, tha gel can be coated on the inner core a~d the partiale dried thereafter~
It has been found that the granulometry of the particle must be well established in order to obtain ~ufficient co-hesio~ between the particle~ on puffing/~intering to create an acceptable structure. For this xeason the particles prepared by the extrusio~ process are to be preferred to those prepared by simple dr~ing and commi~ution since the former proces~ gives uniform particles of cylindrical shape s wherea~ the latter gi~es irregular polyhedra which do not bind ~o unilormly and accordingly give a product of inferior cohesion and texture. The particles prepared by the extrusio~
process are also preferred because they give a produc~ which i~ more expanded than that obtained from the dried comminute~
particles and because they give a produc~ ha~i~g a high ~ , ~umber of alveoli per unit volume.
Where the homogeneous gel is prepared from protein a ~ -preferred process involves mixing the protei~, e.g. 45 ts 7~/o by weight pure 90ya protein isolates, with water at am'oient temperature. ~his gel ca~ then be dried to a water content of from 8 to 16% by weightO ;
In the case o~ a homogeneous gel prepared from high - molecular weight carbohydrate, the preferred proces~ mixes -25 the carbohydrate9 e,gO 40 to 60% by weight maize st rch with water at between 100 and 150C~ ~his g~l can the~ be dried to a water content of from 7 to 1~o by weight~
:: :
: "
' , ~ ' " ' ' ~' .
Whe~ the homogeneou~ ~el contains both protein aad carbohydrate, a preferrsd proce~s mix~ the~ with water Qt betwee~ 50C and 150C.
~ he preferred method of explosive puffin6 util ~e~
5 rapid heati~g. ~his should in~olve heati~g to a temperature o~ about 200C ~or 15 to 45 seconds. Possible method~
include exposure to microwa~es or infra-red xadiatio~, or resistive electric heating of the mould but the currently preferred methods are ~r~ing in oil and e~posure to\a ho~
10 gas stream, preferably humidified airO ~rialq show that the products obtairled b;y cooking in hot oil are characterized b~
a high degree of oil retention (about 30-40%). ~he most 'pre~erred method of subjectio~ to thermal ~ho~k comprises exposure of particles to pulsed hot air, especially when they ~re coated with an edible binding additive. Preferred edible additives include sodium caseinate and monosaccharides such :~:
as glucose. ~he latter may be sprayed onto the dry particles aR a solution and dried prior to expansio~ and ~i~tering.
Where a hot gas ~tream is employed, it is preferred 20 that the mould should be of perforated metal. Wher0as the examples described employ a diseonti~uous prGcess utili3i~g ~ simple mould and a hot gas stream~ a corlti~llous process .
ma;y be used. By using a tu~ular mould with a suitable ~eeding means at one end" e.g. a screw, and suitable cuttirLg 25 mea~s. a~ ~he ol;her~ gel p~rticles can be fed in at one end, exposed to the thermal shock ~d cut into suitable size discs ` .
at the other end~. Other methoas of ex~3osuxe to the thermal ~5~
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3~3~
~hock can al80 be adapted to a conti~uous proc~ss.
The ~ood product~ of this invention m~y be made i~
v~rious shapes and si~es, and may include fla~ouring and other edible additives. It has been found that it is pr~-f~rred ~o add the flavouring to the homogeneous ~el priorto dryi~g rather than to coat the dried gel particles. ~he roods may be coated with chocolate or otherwise treated to render them more aGceptable. ~he food products may also be made with a filling by including such filling in t~e mould prior to puffing and sintering.
~he i~vention and the preparation of gel particles ; ~ :
; will now be described further with reference to the accom-pan~ing drawing and the following examples~
I~ ~he drawin~
. 15 Eigure 1 i~ a perspective view o~ the component part8 0~ a mould u~ed in the performance of the inve~tion;
~igure 2 is a perspective view of a heating nozzle with the assembled mould of ~i~ure 1 in position; and ~igure 3 i~ a ~ertical cross-section of the nozzle and mould of ~igure 2 taken in the direction of the arrow-~
3-3 in Figure 2.
~he mould, generally designated 10 in the ~igures, . has three compo~e~t parts; a mai~ body 12~ a cap 14 ~nd a . ;
li~er 16. ~he main body 12 comprises a shaft 18, an end plate 20 and a tubular length 22. ~he shaft 18 lS 0~ metal and is welded to the centre of the end plate 24. ~he end plate 2~ a~d ~ubular lengt~ 22 are both fabricated from ': :
' J
:: . , : -, :
:; : . :: .
,':: , ' ' ~' ' : ' ,-", ' ~ ' perfo~ated she~t metal. The cap 14 is simi:Lar to the main b~dy 12 except that its tubulax length 26 is shorter and has an in~erna~
diameter jllst greater than the external diameter of the tubular length 22 of the main bocly 12. In this way the cap 14 is a friction-fit over the opcn end of the tubular length 12. As shown in Figure 3, cap 14 has an end plate to the centre of which is welded a shaEt which, when the parts are assembled, is in alignment with the shaf-t 18 of the main body. The aligned shafts 18 of the main body and the cap can then be inserted in the chucks 23 of a driving mechanism (not shown) for rotating the ~ould 10.
The liner 16 of the mould is also of perforated sheet metal, though the perforations are elongate rather than circular. The perforations allow quick release of steam produced during expansion. The liner 16, when incorporated in the mould 10 forms a complete tubular inner liner within the main body 12 and cap 14.
Figures 2 and 3 fur-ther illustrate the heating nozzle 28 used with the mould. The nozzle 28 is attached to a hot-air blower (not shown) so that, in use, hot air passes through the nozzle in the direction of the arrow 'A' in Figure 2. The nozzle 28 at its upper outlet end is shaped to provide bearings at the inner ends of slots for the shafts of the main body and cap. The mould can then be readily mounted and demounted on the nozzle outlet. The shaping of nozzle 28 appropriately confines the mould to avoid undue escape of air around the mould and also to minimise lifting of the mould from its bearings under the pulsations of the air stream.
In operation, the liner 16 is placed within the tubular length 22 of the main body 12 and the mould i5 1/3 to 1/2 filled with the particles (density 1.2 to 1.4 g/ml~. The cap 14 is then fitted, and the shafts 18 of the mould inserted in the chucks 29 of the driving ' ... ,~ ,: ..... .. . .
.. , :, ~ . ~
~ 3 3 me~ns, as partially illustr~ted i~ ~igure 2. ~he mould i~
then rotat~d while hot air is passed through tha ~0~21e 28 which brings about the simultaneous puffing and sintering of the particle~ ~o gi~e a cylindrical product (density 0.2 to 0~7 g/ml)O
Examples 1 to 3 and Examples 4 to 11 illustrate the present invention using the above-described mould together ~:~
with two of the preferred processes for the preparation OL
the gels~ respectively by drying and comminution and by 10 , extruding ~
E~ample 1 ~ormulation based on wheat and su~ar -~
Wheat semolina (50 parts) and wheat starch (50 par~s~
are mixed at 120C in a heatable closed Z kneader (a trough mix~r with two horizontal Z-blades), with 100 parts of de-io~ized water for 30 mnr Heatinæ is then interruptedO ~he knea.der is opened and 6 parts of ~ugar dissolved .~ 6 parts of deionized water are added quickl~.
The mixture is kneaded ~or 10 mn without further 20 heating. ~he partly cooled mass is then removed from the mixer and left to stand at 6C for 15 ho he dough is the~
diced (chunk.s 5 x 10 mm) and dried in a flow of hot air for 24 h~ at 26C.
~he dried chu~ks were the~ ground and sieved to gi~e particles of the following si~es:
' :-: ' 8~33 ~o. 1 : 0 2 to 4 mm ~o. 2 : 0 1 to 2 ~m ~o. 3 : 0 < 1 mm ; The mould as described abo~e in relation to the drawing was then about 2i5 filled with No. 2 particles and then fitted to the driving mea~s. The mould was then rotated at 80 rpm and subjected to pulsed hot air at 200C
of frequency 360 ~3 for 30 seconds. The product was coherent ~nd stick shaped~ The surfaces of the particles had melted during the puffi~, and after the cooling to room ~temperature they had solidified to create irreversible cross-liDks between the expanded cores. ~he product was assessed as rather bla~d in fla~our and ~ot a palatable as those subsequent products prepared from milk-containi~g gelsO
E~amPle 2 F rmulation based on so~a protei~ isolate and 9U~ar Soya protei~ isolate (100 parts) is mixed in a plane~
tar~ mixer having a Z-hook with 122 par~s of deionized waterc ; The sticky dough obtained is passed throu~h a screw extruder. ~-~ugar (5 parts) dissol~ed in 5 parts of deionized ~ater is added to ~he extruded product and the mixture is extruded again, The extruded matter i~ then diced (chunks 5 x 10 mm) and dried i~ a flow of hot air for 24 h. at 26~C.
~he dried chu~ks were then grou~d and sieved to give particles of the followin~ sizes-~: .
_g_ ' ~
3~3 ~oO 1 : 0 2 to ~ ~m ~o. 2 : 0 1 to 2 mm `
~o~ 3 : 0 < 1 mm ~.
Th0 pa~ticles were the~ pu~fed-sintered a~ i~
~xample 1, except that No. 1 particles were used. ~he ~ .
product was similar to that prepared in ~xample 1 though it was more brittle and quite hard. It was also noticeable that while the larger particles had expa~ded well there was reduced cohesion between particle~ within the product.
- Wheat semolina (50 p~rts) and wheat starch (50 parts) are mixed at 120C i~ a heatable closed Z kneader wi~h 100 ~ .
parts of deioniæed water for 30 mn. The kneader is ope~ed ~ 15 and 25 parts o~ skim milk dispersed in 25 parts o~ deionlzed; w~ter are added quickly. .
~he mixture i~q kneaded at 120C for 15 ~n. ~en the mass has cooled dow~i, it is removed from the mixer ~nd left to sta~id at 6C for 15 h~ The dough is ~he~ diced (chun~ :
~:~ 20 5 x 10 mmi) a~d dried i~ a flow of hot air for 24 h~ at ~6G~
~he dried chunks were the~ grou~d and qieved ~o give ; particles of the following ~1ze~
~o. 1 : 0 2 to 4 mm ~o. 2 : 0 1 to 2 mm~
~- 3 : 0 C 1 ~m A~ with ~xample 1, ~o. 2 pax~icles were puf~ed~
sintered to give a ~tick productO ~he flavour was more ; ' ./
::
33~
de~eloped and the texture was impro~ed as there was les~
- te~dency for the product to crumble in the mouthO
' . ~_ ~
Wheat semolina (25 part~) and wheat ~tarch (75 parts) are mixed at 120C in a heatable closed Z kneader with 75 parts of ~eio~ized water for 30 minutes. The kneader i5 the~ opened and 25 parts of skimmed milk dispersed in 20 parts of deioni~ed water are added quickl~.
The mixture is k~eaded at 120C ~or 15 minutes.
When ~he mas~ ha~ cooled dow~ it is removed from the ~ixer a~d left to stand at 6C for 15 h. .The dough is then diced e~txudea through a die, and cut at the exit of the die by rotating blades~ The moist particle~ are spr~yed with a 5a~ glucose solution and dried ~or 24 h. in air at 26C.
The diameter of the die was varied to gi~e particles o~
various diameters.
0 die = 2.8 mm Dried particles 0 _ ~.3.mm - 0 die = 2~0 mm Dried particles 0 = 2.0 mm 0 die = 1.5 mm Dried particles 0 ~ 1.4 mm 0 die = 1.0 ~m Dried particles 0 = 0.9 mm A stick product ~as then prepared from the particles usi~g the mould in the drawing as before~ As with Example 3, the product was preferable to that obtained in Examples 1 and 2~ though in this instance the pro~uct was more homo~eneous as a con3e~uence of being prepared from particles made by the continuou~ extrusion method.
, . .
.
~ , ~
Wheat semolina (25 parts) and wheat starch ~75 parts) are mixed at 1~0C in a heatable closed Z kneader with 75 parts of deioDized water for 30 minutes. ~he kneader i3 opened and 25 parts soya protein isolate dispersed in 20 ; parts of deionized water are added quickly.
~ he mixture is kneaded for 10 minutes without further heating. Agai~ the kneader is opened and 7.5 parts of sugar dissolYed in 7.5 parts o~ deionized water are added. The new mixture is then mixed for 10 minutes without ~urther heating.
When the mass has cooled down it is removed ~rcm the mixer a~d left to stand at 6C for 15 h. ~he dough is the~
diced, extruded through a die and cut at the exlt of the die by rotating blades. The moist particles are sprayed with a 5C% glueose solutio~ and dried for 24 ho in air at 26C.
In a like man~er to the previous examples, a puffed-expanded product was then prepared from the particles. In ~0 this case, due to ~he i~clusio~ of protein, the product was harder th~ usual.
Formulatlon based on r e and skim_milk Rice semolina (50 parts) and rice starch (50 parts~
are mixed at 120C in a heatable closed Z kneader, with 75 parts of deio~ized water for 30 mi~utes. ~he kneader is opened and 25 parts of skim~ed milk dispersed in 20 par~s of .
~ -12-.
-. .,, ~ . :
,, . :
.
. ' 3~1~
deionized water are added quickly.
The mixture is kneaded at 120C for 15 mi~utes.
Whe~ the mass has cooled down it i~ removed from the miger and left to stand at 6~C fox 15 h. ~he dough i~ then diced9 extruded through a die and cut at the exit of the die by rotating blades. Tha moist particles are sprayed with a 5~ glucose solution and dried for 24 hours in air at 26C.
A stiGk product wa~ produced from the dried particles usin~ the mould of the drawiug as pxeviously. This gave a material which was similar in texture to Examples 3 and 4 but was more bland in flavour.
~ h~ puffing and si~tering can be achieved by various methods which expose the particies to a thermal shock (eOg~
~00C) for, for exampleg 30 s.
Examples 7 to 11 illustrate the preparation of various wheat-skimmed milk products by exposing particles produced by the extrusion process employed in Example 4 to pulsed air at 200C for 15 or 30 second~ in the mould of the drawingO
In each of these examples the high molecular weight ingre~
ent~ were mixed at 1~0C for 30 minutes with a first amount of wat~r and then ski~med milk was added as a dispersion in a second a~ount of water and the mixture kneaded for 15 ~inutes at 120C. After removal from the mixer the dough was allowed ~o stand ~or 15 ho at 6C and then extruded, cut, spra~ed with 50% glucose solution and dried 24 h. at 2~C. This was followed b~ the puffing-sintering.
.
' ~ ". . ' ' ~ - - ~ ~o ~ ~ ~
o ~ ~ h o tq ID
~ o ~ o a) o . 0 cn _ bD ~ u2 P W
0~l __ ~ ~ ~ . ' ~ ~ .~ tD rt X rl
~hock can al80 be adapted to a conti~uous proc~ss.
The ~ood product~ of this invention m~y be made i~
v~rious shapes and si~es, and may include fla~ouring and other edible additives. It has been found that it is pr~-f~rred ~o add the flavouring to the homogeneous ~el priorto dryi~g rather than to coat the dried gel particles. ~he roods may be coated with chocolate or otherwise treated to render them more aGceptable. ~he food products may also be made with a filling by including such filling in t~e mould prior to puffing and sintering.
~he i~vention and the preparation of gel particles ; ~ :
; will now be described further with reference to the accom-pan~ing drawing and the following examples~
I~ ~he drawin~
. 15 Eigure 1 i~ a perspective view o~ the component part8 0~ a mould u~ed in the performance of the inve~tion;
~igure 2 is a perspective view of a heating nozzle with the assembled mould of ~i~ure 1 in position; and ~igure 3 i~ a ~ertical cross-section of the nozzle and mould of ~igure 2 taken in the direction of the arrow-~
3-3 in Figure 2.
~he mould, generally designated 10 in the ~igures, . has three compo~e~t parts; a mai~ body 12~ a cap 14 ~nd a . ;
li~er 16. ~he main body 12 comprises a shaft 18, an end plate 20 and a tubular length 22. ~he shaft 18 lS 0~ metal and is welded to the centre of the end plate 24. ~he end plate 2~ a~d ~ubular lengt~ 22 are both fabricated from ': :
' J
:: . , : -, :
:; : . :: .
,':: , ' ' ~' ' : ' ,-", ' ~ ' perfo~ated she~t metal. The cap 14 is simi:Lar to the main b~dy 12 except that its tubulax length 26 is shorter and has an in~erna~
diameter jllst greater than the external diameter of the tubular length 22 of the main bocly 12. In this way the cap 14 is a friction-fit over the opcn end of the tubular length 12. As shown in Figure 3, cap 14 has an end plate to the centre of which is welded a shaEt which, when the parts are assembled, is in alignment with the shaf-t 18 of the main body. The aligned shafts 18 of the main body and the cap can then be inserted in the chucks 23 of a driving mechanism (not shown) for rotating the ~ould 10.
The liner 16 of the mould is also of perforated sheet metal, though the perforations are elongate rather than circular. The perforations allow quick release of steam produced during expansion. The liner 16, when incorporated in the mould 10 forms a complete tubular inner liner within the main body 12 and cap 14.
Figures 2 and 3 fur-ther illustrate the heating nozzle 28 used with the mould. The nozzle 28 is attached to a hot-air blower (not shown) so that, in use, hot air passes through the nozzle in the direction of the arrow 'A' in Figure 2. The nozzle 28 at its upper outlet end is shaped to provide bearings at the inner ends of slots for the shafts of the main body and cap. The mould can then be readily mounted and demounted on the nozzle outlet. The shaping of nozzle 28 appropriately confines the mould to avoid undue escape of air around the mould and also to minimise lifting of the mould from its bearings under the pulsations of the air stream.
In operation, the liner 16 is placed within the tubular length 22 of the main body 12 and the mould i5 1/3 to 1/2 filled with the particles (density 1.2 to 1.4 g/ml~. The cap 14 is then fitted, and the shafts 18 of the mould inserted in the chucks 29 of the driving ' ... ,~ ,: ..... .. . .
.. , :, ~ . ~
~ 3 3 me~ns, as partially illustr~ted i~ ~igure 2. ~he mould i~
then rotat~d while hot air is passed through tha ~0~21e 28 which brings about the simultaneous puffing and sintering of the particle~ ~o gi~e a cylindrical product (density 0.2 to 0~7 g/ml)O
Examples 1 to 3 and Examples 4 to 11 illustrate the present invention using the above-described mould together ~:~
with two of the preferred processes for the preparation OL
the gels~ respectively by drying and comminution and by 10 , extruding ~
E~ample 1 ~ormulation based on wheat and su~ar -~
Wheat semolina (50 parts) and wheat starch (50 par~s~
are mixed at 120C in a heatable closed Z kneader (a trough mix~r with two horizontal Z-blades), with 100 parts of de-io~ized water for 30 mnr Heatinæ is then interruptedO ~he knea.der is opened and 6 parts of ~ugar dissolved .~ 6 parts of deionized water are added quickl~.
The mixture is kneaded ~or 10 mn without further 20 heating. ~he partly cooled mass is then removed from the mixer and left to stand at 6C for 15 ho he dough is the~
diced (chunk.s 5 x 10 mm) and dried in a flow of hot air for 24 h~ at 26C.
~he dried chu~ks were the~ ground and sieved to gi~e particles of the following si~es:
' :-: ' 8~33 ~o. 1 : 0 2 to 4 mm ~o. 2 : 0 1 to 2 ~m ~o. 3 : 0 < 1 mm ; The mould as described abo~e in relation to the drawing was then about 2i5 filled with No. 2 particles and then fitted to the driving mea~s. The mould was then rotated at 80 rpm and subjected to pulsed hot air at 200C
of frequency 360 ~3 for 30 seconds. The product was coherent ~nd stick shaped~ The surfaces of the particles had melted during the puffi~, and after the cooling to room ~temperature they had solidified to create irreversible cross-liDks between the expanded cores. ~he product was assessed as rather bla~d in fla~our and ~ot a palatable as those subsequent products prepared from milk-containi~g gelsO
E~amPle 2 F rmulation based on so~a protei~ isolate and 9U~ar Soya protei~ isolate (100 parts) is mixed in a plane~
tar~ mixer having a Z-hook with 122 par~s of deionized waterc ; The sticky dough obtained is passed throu~h a screw extruder. ~-~ugar (5 parts) dissol~ed in 5 parts of deionized ~ater is added to ~he extruded product and the mixture is extruded again, The extruded matter i~ then diced (chunks 5 x 10 mm) and dried i~ a flow of hot air for 24 h. at 26~C.
~he dried chu~ks were then grou~d and sieved to give particles of the followin~ sizes-~: .
_g_ ' ~
3~3 ~oO 1 : 0 2 to ~ ~m ~o. 2 : 0 1 to 2 mm `
~o~ 3 : 0 < 1 mm ~.
Th0 pa~ticles were the~ pu~fed-sintered a~ i~
~xample 1, except that No. 1 particles were used. ~he ~ .
product was similar to that prepared in ~xample 1 though it was more brittle and quite hard. It was also noticeable that while the larger particles had expa~ded well there was reduced cohesion between particle~ within the product.
- Wheat semolina (50 p~rts) and wheat starch (50 parts) are mixed at 120C i~ a heatable closed Z kneader wi~h 100 ~ .
parts of deioniæed water for 30 mn. The kneader is ope~ed ~ 15 and 25 parts o~ skim milk dispersed in 25 parts o~ deionlzed; w~ter are added quickly. .
~he mixture i~q kneaded at 120C for 15 ~n. ~en the mass has cooled dow~i, it is removed from the mixer ~nd left to sta~id at 6C for 15 h~ The dough is ~he~ diced (chun~ :
~:~ 20 5 x 10 mmi) a~d dried i~ a flow of hot air for 24 h~ at ~6G~
~he dried chunks were the~ grou~d and qieved ~o give ; particles of the following ~1ze~
~o. 1 : 0 2 to 4 mm ~o. 2 : 0 1 to 2 mm~
~- 3 : 0 C 1 ~m A~ with ~xample 1, ~o. 2 pax~icles were puf~ed~
sintered to give a ~tick productO ~he flavour was more ; ' ./
::
33~
de~eloped and the texture was impro~ed as there was les~
- te~dency for the product to crumble in the mouthO
' . ~_ ~
Wheat semolina (25 part~) and wheat ~tarch (75 parts) are mixed at 120C in a heatable closed Z kneader with 75 parts of ~eio~ized water for 30 minutes. The kneader i5 the~ opened and 25 parts of skimmed milk dispersed in 20 parts of deioni~ed water are added quickl~.
The mixture is k~eaded at 120C ~or 15 minutes.
When ~he mas~ ha~ cooled dow~ it is removed from the ~ixer a~d left to stand at 6C for 15 h. .The dough is then diced e~txudea through a die, and cut at the exit of the die by rotating blades~ The moist particle~ are spr~yed with a 5a~ glucose solution and dried ~or 24 h. in air at 26C.
The diameter of the die was varied to gi~e particles o~
various diameters.
0 die = 2.8 mm Dried particles 0 _ ~.3.mm - 0 die = 2~0 mm Dried particles 0 = 2.0 mm 0 die = 1.5 mm Dried particles 0 ~ 1.4 mm 0 die = 1.0 ~m Dried particles 0 = 0.9 mm A stick product ~as then prepared from the particles usi~g the mould in the drawing as before~ As with Example 3, the product was preferable to that obtained in Examples 1 and 2~ though in this instance the pro~uct was more homo~eneous as a con3e~uence of being prepared from particles made by the continuou~ extrusion method.
, . .
.
~ , ~
Wheat semolina (25 parts) and wheat starch ~75 parts) are mixed at 1~0C in a heatable closed Z kneader with 75 parts of deioDized water for 30 minutes. ~he kneader i3 opened and 25 parts soya protein isolate dispersed in 20 ; parts of deionized water are added quickly.
~ he mixture is kneaded for 10 minutes without further heating. Agai~ the kneader is opened and 7.5 parts of sugar dissolYed in 7.5 parts o~ deionized water are added. The new mixture is then mixed for 10 minutes without ~urther heating.
When the mass has cooled down it is removed ~rcm the mixer a~d left to stand at 6C for 15 h. ~he dough is the~
diced, extruded through a die and cut at the exlt of the die by rotating blades. The moist particles are sprayed with a 5C% glueose solutio~ and dried for 24 ho in air at 26C.
In a like man~er to the previous examples, a puffed-expanded product was then prepared from the particles. In ~0 this case, due to ~he i~clusio~ of protein, the product was harder th~ usual.
Formulatlon based on r e and skim_milk Rice semolina (50 parts) and rice starch (50 parts~
are mixed at 120C in a heatable closed Z kneader, with 75 parts of deio~ized water for 30 mi~utes. ~he kneader is opened and 25 parts of skim~ed milk dispersed in 20 par~s of .
~ -12-.
-. .,, ~ . :
,, . :
.
. ' 3~1~
deionized water are added quickly.
The mixture is kneaded at 120C for 15 mi~utes.
Whe~ the mass has cooled down it i~ removed from the miger and left to stand at 6~C fox 15 h. ~he dough i~ then diced9 extruded through a die and cut at the exit of the die by rotating blades. Tha moist particles are sprayed with a 5~ glucose solution and dried for 24 hours in air at 26C.
A stiGk product wa~ produced from the dried particles usin~ the mould of the drawiug as pxeviously. This gave a material which was similar in texture to Examples 3 and 4 but was more bland in flavour.
~ h~ puffing and si~tering can be achieved by various methods which expose the particies to a thermal shock (eOg~
~00C) for, for exampleg 30 s.
Examples 7 to 11 illustrate the preparation of various wheat-skimmed milk products by exposing particles produced by the extrusion process employed in Example 4 to pulsed air at 200C for 15 or 30 second~ in the mould of the drawingO
In each of these examples the high molecular weight ingre~
ent~ were mixed at 1~0C for 30 minutes with a first amount of wat~r and then ski~med milk was added as a dispersion in a second a~ount of water and the mixture kneaded for 15 ~inutes at 120C. After removal from the mixer the dough was allowed ~o stand ~or 15 ho at 6C and then extruded, cut, spra~ed with 50% glucose solution and dried 24 h. at 2~C. This was followed b~ the puffing-sintering.
.
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P~ ~ ~C' ~C' ~ (U~ ~t' . _ ~ . _ _ __ __ ~
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O~ ~n ~q ~Q ~q IQ ~q Gq 0 U~ tQ
f~ 4~
h ~ 0 0 0 0 0 ~d ~ 0 td D ~ Q~ a~ ~> a) a) Q~ ~C ~ a~
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. ___ _ __ ~ C~ ~ O ~
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- ~4~333 :, ~ . . .
.
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3~
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.,~ 0 C' C`' C' t~ C' .
~, .
~ ~ ~ ~ L~ U~ U~ U~ Lr~ ~
P~ ~ ~C' ~C' ~ (U~ ~t' . _ ~ . _ _ __ __ ~
~ ~.~ ~ ~ ~ ~ 1 ,:-. os ~I c) ~I c) ~1 o ,1 ~1 o v ~ O h O h O h o a~ o h a).cl ~ ~ ~d ~ td 1~ ~ ~3 ~1 E3 0 ~D a) ~ ~ a~ ~ q) ~ a) ~ a~ ~
O~ ~n ~q ~Q ~q IQ ~q Gq 0 U~ tQ
f~ 4~
h ~ 0 0 0 0 0 ~d ~ 0 td D ~ Q~ a~ ~> a) a) Q~ ~C ~ a~
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. ___ _ __ ~ C~ ~ O ~
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.
Claims (14)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A process of making a puffed food product which comprises the steps of: forming a substantially amorphous homogeneous hydrated gel of at least one edible high molecular weight ingredient; preparing from said gel discrete edible particles comprising said substantially amorphous homogeneous gel at least as an outer layer; drying said particles to form discrete edible particles comprising at least as an outer layer thereon a dry edible hydrated gel of said high molecular weight ingredients said dry gel being thermally expandable, homogeneous and substantially amorphous; partially filling a gas permeable mould with a mass of said particles; subjecting said particles while not more than partially filling said mould to a thermal shock by rapid heating, said thermal shock causing said particles simultaneously to be explosively puffed to substantially fill said mould and causing the surfaces of said particles to be melted and fused to one another whereby said particles are sintered together to form a coherent body within said mould; and removing from said mould the resulting edible cellular coherent body of said puffed and sintered particles.
2. The process of claim 1, wherein said discrete dried edible particles are entirely dried gel.
3. The process of claim 1, wherein said discrete dried edible particles have a grain size of between 0.9 and 2.5 mm.
4. The process of claim 3, wherein said high molecular weight in-gredient is at least 50 percent by weight protein selected from the group con-sisting of soya protein, casein, gelatine, zein and gluten.
5. The process of claim 3, wherein said high molecular weight ingred-ient is at least 50 percent by weight high molecular weight carbohydrate selected from the group consisting of cereal grains, semolina and cereal flour.
6. The process of claim 3, wherein said homogeneous hydrated gel further contains a mixture of cereal flour or cereal starch, or waxy maize and pure defatted soya protein or skimmed milk powder.
7. The process of claim 1, wherein said thermal shock is provided by a rapid heating method selected from the group consisting of immersing the mould in an edible oil, exposure to micro-waves, resistive electric heating of said mould, exposure to infra-red irradiation, and exposure to a hot gas stream.
8. The process of claim 79 wherein said rapid heating is to a temper-ature of about 200°C for about 15 to 40 seconds.
9. The process of claim 8, wherein an edible binder selected from the group consisting of sodium caseinate and glucose is applied as a coating to the surface of said discrete dried edible particles before subjecting them to said explosive puffing and simultaneous sintering.
10. A process for making a food product in the form of a cellular co-herent body, said process comprising the steps of: forming a substantially amorphous homogeneous gel of at least one high molecular weight ingredient with a liquid selected from the group consisting of water, aqueous gelatine solution, aqueous dispersion of agar-agar, and ethyl alcohol dispersion of protein; preparing from said gel discrete dried edible particles having at least as an outer layer said substantially amorphous homogeneous gel in a dried condition; providing a mould adapted to permit escape of gas therefrom;
partially filling said mould with the said discrete particles; subjecting said particles while not more than partially filling said mould to a thermal shock by rapid heating, said thermal shock causing said particles simultaneously to be explosively puffed to substantially fill said mould and causing the surfaces of said particles to be melted and fused to one another whereby said particles are sintered together to form a coherent body within said mould; and removing from said mould the resulting edible cellular coherent body of said puffed and sintered particles.
partially filling said mould with the said discrete particles; subjecting said particles while not more than partially filling said mould to a thermal shock by rapid heating, said thermal shock causing said particles simultaneously to be explosively puffed to substantially fill said mould and causing the surfaces of said particles to be melted and fused to one another whereby said particles are sintered together to form a coherent body within said mould; and removing from said mould the resulting edible cellular coherent body of said puffed and sintered particles.
11. The process of claim 1 or 10, wherein said discrete dried edible particles are prepared from said gel by the steps of extruding said gel, followed by division and drying thereof.
12. The process of claim 1 or 10, wherein said at least one high molecular weight ingredient is cereal-derived and said amorphous homogeneous gel is aged by standing at a temperature between -20°C and +40°C for be-tween 2 hours and 20 hours whereby its viscosity is increased by spontaneous formation of microcrystals.
13. The process of claim 1 or 10, wherein said amorphous homogeneous gel is formed by mixing at ambient temperature powdered protein and water.
14. The process of claim 1 or 10, wherein said amorphous gel is formed by mixing at a temperature between 100°C and 150°C powdered high molecular weight carbohydrate and water.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB25595/74A GB1516628A (en) | 1974-06-10 | 1974-06-10 | Food product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1048333A true CA1048333A (en) | 1979-02-13 |
Family
ID=10230239
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA75228848A Expired CA1048333A (en) | 1974-06-10 | 1975-06-09 | Puffed food product |
Country Status (8)
| Country | Link |
|---|---|
| JP (1) | JPS519742A (en) |
| AU (1) | AU500003B2 (en) |
| CA (1) | CA1048333A (en) |
| DE (1) | DE2525291A1 (en) |
| FR (1) | FR2273486A1 (en) |
| GB (1) | GB1516628A (en) |
| IT (1) | IT1038776B (en) |
| NL (1) | NL7506911A (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2405656A1 (en) * | 1977-10-17 | 1979-05-11 | Sopharga Lab | NEW FOOD OR DIET SUBSTANCE HAVING AN ALVEOLAR STRUCTURE, PROCESS FOR THE PREPARATION OF SUCH SUBSTANCE |
| FR2487171A1 (en) * | 1980-07-28 | 1982-01-29 | Ralston Purina Co | Prodn. of dried granulated protein gel, pref. soya - by hydrating protein isolate, heating to gel, granulating and drying |
| DE3417196A1 (en) * | 1984-05-09 | 1985-11-14 | Etablissement Financière Meduna, Vaduz | Process and apparatus for producing extruded food products of a particular shape |
| EP0855141A1 (en) * | 1997-01-20 | 1998-07-29 | Unilever Plc | Process for the manufacture of a food product |
| DE19749493A1 (en) * | 1997-08-28 | 1999-03-04 | Fischer Artur Prof Dr H C Dr I | Toy building bricks |
-
1974
- 1974-06-10 GB GB25595/74A patent/GB1516628A/en not_active Expired
-
1975
- 1975-06-06 DE DE19752525291 patent/DE2525291A1/en not_active Withdrawn
- 1975-06-09 CA CA75228848A patent/CA1048333A/en not_active Expired
- 1975-06-09 IT IT24124/75A patent/IT1038776B/en active
- 1975-06-09 FR FR7517870A patent/FR2273486A1/en active Granted
- 1975-06-10 AU AU81993/75A patent/AU500003B2/en not_active Expired
- 1975-06-10 NL NL7506911A patent/NL7506911A/en not_active Application Discontinuation
- 1975-06-10 JP JP50070119A patent/JPS519742A/ja active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| FR2273486A1 (en) | 1976-01-02 |
| NL7506911A (en) | 1975-12-12 |
| IT1038776B (en) | 1979-11-30 |
| JPS519742A (en) | 1976-01-26 |
| DE2525291A1 (en) | 1975-12-18 |
| AU8199375A (en) | 1976-12-16 |
| AU500003B2 (en) | 1979-05-10 |
| GB1516628A (en) | 1978-07-05 |
| FR2273486B1 (en) | 1979-05-25 |
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