CA1066120A - Process for producing a dry product for food preparations - Google Patents
Process for producing a dry product for food preparationsInfo
- Publication number
- CA1066120A CA1066120A CA233,899A CA233899A CA1066120A CA 1066120 A CA1066120 A CA 1066120A CA 233899 A CA233899 A CA 233899A CA 1066120 A CA1066120 A CA 1066120A
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- CA
- Canada
- Prior art keywords
- starch
- weight
- group
- starches
- dry
- 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.)
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
-
- 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
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Grain Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Dairy Products (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Abstract of the Disclosure An edible, hydrophilic substance is wetted with water or an aqueous liquid to form a crumbly mass which is then uni-formly mixed. A starch or starch-containing material is then folded into the mixed mass until a homogeneous blend is obtained which is then conditioned, crushed, if desired, dried and sifted to a particle size of about 100 to 300 microns. The weight ratio of hydrophilic substance to water and starch is such that the conditioned product is in the form of agglomerates compris-ing starch nuclei particles that are surrounded by or embedded in a protective layer of the hydrophilic substance. The agglo-merated product obtained can be mixed or blended with dry food ingredients to obtain an instant food product that can be readi-ly and easily prepared by stirring in hot or cold water and which is free of lumps.
Description
~ i61~0 This invention relates to a process for producing a dry product for food preparations which readily and easily swell and dissolve in water or aqueous liquids without forming lumps.
It has been known that binders, such as starch or starch-containing flours, can be sprayed with water, steam or aqueous salt or sugar solutions and that the agglomerates formed during this process can then be dried such as by means of a fluidized bed. However, this process cannot be applied when using pregelatinized starch or flours containing pregelatinized starch wherein the starch is present in a cold-swelling state.
Wetting of these products, even when treated with steam, results in the formation of lumps. Consequently, the food preparations made using these products also contain lumps and do not swell easily in water and other aqueous liquids.
It has now been found that these disadvantages can be avoided by wetting edible, hydrophilic substances with a suffi-cient amount of water or aqueous liquid to form a crumbly mass, thoroughly mixing the mass to uniformity, folding starch or a starch-containing material into the mixed, crumbly mass until it is homogeneous, conditioning the homogeneous mass; crushing it if desired, and, drying and sifting the mass, the ratio of hydro-philic substance to water and starch being such that the con-ditioned product is present in the form of agglomerates in which the starch particles are the nuclei and are surrounded by or embedded in a protective layer of hydrophilic substance.
According to the invention, there is provided a pro-cess for producing a dry product for food preparations compris-ing: wetting and mixing together an edible, hydrophilic sub-stance with an amount of water or an aqueous liquid sufficient to form a crumbly mass; folding into said crumbly mass a binder material comprising a starch or starch containing material until homogeneous, conditioning, drying and sifting said homogeneous ~ 1 ~ r~
- ~C661~0 mass to obtain a dry product having a particle size of about 100 to 300 microns, the weight ratio of hydrophilic substance to water and binder material being such that the conditioned pro-duct is in the form of agglomerates having binder material nuclei particles surrounded by a layer of said hydrophilic sub-stance, said dry product, when blended with dry food ingredient~, forming an instant food product capable of being readily and easily dissolved in hot or cold water without forming lumps.
The homogeneous mass is suitably conditioned at ambient temperature, without agitation for at least about twenty minutes.
According to another aspect of the invention, there is provided a dry, agglomerated, homogeneously blended product ~or food preparation~ comprising: discrete particles of about 100 -300 microns consisting essentially of nuclei of binder material each of which is embedded in a layer of a hydrophilic substance and having a water content of about 2 - 10%~ said binder material comprising starch or a starch-containing material, said agglome-rated product, when blended with dry food ingredients, forming an instant food product which is capable of being readily and easily dissolved in hot or cold water without forming lumps.
The hydrophilic ~ubstance may be a sugar, sugar alcohol, inorganic salt, sodium glutamate or a mixture thereof.
It has been known that binders, such as starch or starch-containing flours, can be sprayed with water, steam or aqueous salt or sugar solutions and that the agglomerates formed during this process can then be dried such as by means of a fluidized bed. However, this process cannot be applied when using pregelatinized starch or flours containing pregelatinized starch wherein the starch is present in a cold-swelling state.
Wetting of these products, even when treated with steam, results in the formation of lumps. Consequently, the food preparations made using these products also contain lumps and do not swell easily in water and other aqueous liquids.
It has now been found that these disadvantages can be avoided by wetting edible, hydrophilic substances with a suffi-cient amount of water or aqueous liquid to form a crumbly mass, thoroughly mixing the mass to uniformity, folding starch or a starch-containing material into the mixed, crumbly mass until it is homogeneous, conditioning the homogeneous mass; crushing it if desired, and, drying and sifting the mass, the ratio of hydro-philic substance to water and starch being such that the con-ditioned product is present in the form of agglomerates in which the starch particles are the nuclei and are surrounded by or embedded in a protective layer of hydrophilic substance.
According to the invention, there is provided a pro-cess for producing a dry product for food preparations compris-ing: wetting and mixing together an edible, hydrophilic sub-stance with an amount of water or an aqueous liquid sufficient to form a crumbly mass; folding into said crumbly mass a binder material comprising a starch or starch containing material until homogeneous, conditioning, drying and sifting said homogeneous ~ 1 ~ r~
- ~C661~0 mass to obtain a dry product having a particle size of about 100 to 300 microns, the weight ratio of hydrophilic substance to water and binder material being such that the conditioned pro-duct is in the form of agglomerates having binder material nuclei particles surrounded by a layer of said hydrophilic sub-stance, said dry product, when blended with dry food ingredient~, forming an instant food product capable of being readily and easily dissolved in hot or cold water without forming lumps.
The homogeneous mass is suitably conditioned at ambient temperature, without agitation for at least about twenty minutes.
According to another aspect of the invention, there is provided a dry, agglomerated, homogeneously blended product ~or food preparation~ comprising: discrete particles of about 100 -300 microns consisting essentially of nuclei of binder material each of which is embedded in a layer of a hydrophilic substance and having a water content of about 2 - 10%~ said binder material comprising starch or a starch-containing material, said agglome-rated product, when blended with dry food ingredients, forming an instant food product which is capable of being readily and easily dissolved in hot or cold water without forming lumps.
The hydrophilic ~ubstance may be a sugar, sugar alcohol, inorganic salt, sodium glutamate or a mixture thereof.
- 2 _ B
~(~6612~
- -As-used throughout this application and in the appended claims, it should be understood that the expressions "conditioning" and/or "conditioned" refers to the quiescent, that is, non-agitated, state of the homogeneous mass obtained immedi-ately after the qtarch or starch-containing material has been folded into it. This conditioning generally occurs over a period of about 20 - 40 minutes during which time the mass is permitted to equilibrate, with regard to temperature and moisture, and become hardened so that it can then be readily and easily broken 10 up.
- 2a -1~6~ZO
In carrying out the invention, it is advantageous to wet the hydrophilic substances with about 3 to 30% by weight of water or aqueous liquid, based upon the weight of the hydrophilic substances, to form the crumbly mass which is then mixed uni-formly.
Starch or starch-containing material is preferably folded into the mixed mass in an amount of about 25 to 75% by weight based upon the weight of the crumbly mixed mass.
It is important that the water is first combined with the edible, hydrophilic substances, which are preferably in crystalline form, so that the starch is coated by the hydrophilic substances. When this starch-coated product is then placed in water or aqueous liquids or when the aqueous liquids are poured over it, the hydrophilic substances will dissolve first and per-mit the water to penetrate into the starch particles without causing lump formation. This is an extremely important aspect in the manufacture of instant food products which are prepared for consumption by being stirred into cold or hot water, or ideally, are strewn into cold or hot water or over which water can be poured without resulting in the formation of lumps.
The edible, hydrophilic substances are preferably sugars, for example, lactose, sucrose, dextrose, glucose syrup and maltodextrin: sugar alcohols, for example, sorbitol and mannitol, organic acids, inorganic salts, for example, sodium chloride,and sodium glutamate, or mixtures thereof.
Suitable starches include native starches such as corn, wheat, rice, potato and tapioca starches and waxy starches, edible modified starches such as pregelatinized starches, roast dextrins, thin-boiling starches, oxidized starches, starch esters and starch ethers, or mixtures thereof.
Drying of the agglomerated, conditioned and, if desired, crushed mass is preferably to a water content of about 2 to 10%,
~(~6612~
- -As-used throughout this application and in the appended claims, it should be understood that the expressions "conditioning" and/or "conditioned" refers to the quiescent, that is, non-agitated, state of the homogeneous mass obtained immedi-ately after the qtarch or starch-containing material has been folded into it. This conditioning generally occurs over a period of about 20 - 40 minutes during which time the mass is permitted to equilibrate, with regard to temperature and moisture, and become hardened so that it can then be readily and easily broken 10 up.
- 2a -1~6~ZO
In carrying out the invention, it is advantageous to wet the hydrophilic substances with about 3 to 30% by weight of water or aqueous liquid, based upon the weight of the hydrophilic substances, to form the crumbly mass which is then mixed uni-formly.
Starch or starch-containing material is preferably folded into the mixed mass in an amount of about 25 to 75% by weight based upon the weight of the crumbly mixed mass.
It is important that the water is first combined with the edible, hydrophilic substances, which are preferably in crystalline form, so that the starch is coated by the hydrophilic substances. When this starch-coated product is then placed in water or aqueous liquids or when the aqueous liquids are poured over it, the hydrophilic substances will dissolve first and per-mit the water to penetrate into the starch particles without causing lump formation. This is an extremely important aspect in the manufacture of instant food products which are prepared for consumption by being stirred into cold or hot water, or ideally, are strewn into cold or hot water or over which water can be poured without resulting in the formation of lumps.
The edible, hydrophilic substances are preferably sugars, for example, lactose, sucrose, dextrose, glucose syrup and maltodextrin: sugar alcohols, for example, sorbitol and mannitol, organic acids, inorganic salts, for example, sodium chloride,and sodium glutamate, or mixtures thereof.
Suitable starches include native starches such as corn, wheat, rice, potato and tapioca starches and waxy starches, edible modified starches such as pregelatinized starches, roast dextrins, thin-boiling starches, oxidized starches, starch esters and starch ethers, or mixtures thereof.
Drying of the agglomerated, conditioned and, if desired, crushed mass is preferably to a water content of about 2 to 10%,
- 3 -and it is advantageous to sift the dried agglomerates to a grain size between about 100 and-300 microns. - ~
If desired, the food preparations made from the dry products can be modified to exhibit specific properties in terms of structure and viscosity~. Instead of the starch or starch-containing flours, other edible, high-molecular weight vegetable binders can be used such as pectin, alginates, carrageenates, agar-agar, tragacanth, gum arabic, guar meal and carob kernel meal, or gelatin in an amount of up to about 25% by weight based upon the dry weight of the starch or starch-containing material.
In the manufacture of dry products for specific instant preparations, e.g., soups and beverages, all or part of the desired flavoring and/or coloring matters can be added to the hydrophilic substances, which have been wetted to form a crumbly mass, before adding the starch. Alternatively, aqueous liquids, such as fruit juices, wine, milk, and the like can be used instead of water to wet the edible, hydrophilic substances.
m e following examples are set forth to more clearly illustrate the invention and it should be understood that they are presented as being exemplary and not limitative of the inven-tion.
Exam~le 1: Basic Product 1 - Milk Shake Powder _ In a Hobart*mixer, 450 g lactose is uniformly mixed with 75 ml water to form a crumbly mass. m en, 300 g pregelatin-ized starch is introduced and folded in until homogeneity is reached. After 20 to 30 minutes of conditioning, the agglomerated product is coarsely crushed, dried in a vacuum dryer to a water content of about 5%, and then sifted to a grain size of 225 microns .
On the basis of this basic product, a dry product for milk shakes can be produced according to the following formula:
* trademark .'~ .
10661;~0 Inqredient Amount Basic product 1 50 g Dextrose 50 g Powdered sugar 50 g Fruit powder 70 g Total 220 g The dry product can be stirred easily into 1 liter of cold milk to yield a fruit-flavored milk shake free of lumps., E_ample 2: Basic Product 2 - Oxtail Soup Powder Lactose in an amount of 15 to 50 parts by weight and 10 to 25 parts by weight of maltodextrin are uniformly mixed with 50 to 20 parts by weight of water (referred to as lactose +
maltodextrin solids) to form a crumbly mass. Then, 45 to 55 parts by weight of corn starch (referred to as the crumbly mass) are folded in until homogeneity is reached. After 20 to 30 minutes of conditioning, the agglomerated product is coarsely crushed, dried in a fluidized bed dryer to a water content of about 8%, and sifted to a grain size between 200 and 300 microns.
On the basis of this basic product 2, an instant oxtail 20 soup powder is produced by blending the following ingredients:
Inaredients Parts by Weiqht Basic product 2 53.2 Red wine powder, spray-dried 4.0 Tomato powder, spray-dried 6.0 Seasoning & dehydrated vegetable blend 26.3 Sunflower fat, liquid 10.0 Dry caramel 0.5 Total 100.0 Sixty (60) to 70 g of this dry product is stirred into 1/2 liter of boiling water to readily and easily yield an oxtail 1(~661ZO
soup free of lumps, with no prolonged cooking being required for the preparation.
Example 3: Basic Product 3 - Instant Tomato Powder Fifteen (15) to 35 parts by weight lactose, 8 to 20 parts by weight dextrose, 6 to 10 parts by weight sodium chloride and 6 to 8 parts by weight monosodium glutamate are uniformly mixed with 20 parts by weight water (referred to as solids of the mixture of hydrophilic substances) to form a crumbly mass. Then, 55 parts by weight of a mixture of equal parts by weight of pre-gelatinized starch and thin boiling corn starch (referred to asthe crumbly mass) are folded in until homogeneity is reached.
After 20 minutes of conditioning, the agglomerated product is coarsely crushed, dried in a vacuum dryer to a water content of about 7%, and sifted to a grain size between 200 and 250 microns.
On the basis of this basic product, an instant tomato powder is produced by blending the following ingredients:
In~redients Parts by Wei~ht Basic product 3 36.5 Tomato powder, spray-dried 39.4 Sucrose 3.0 Powdered skimmed milk 4.8 Seasoning & dehydrated vegetable blend 9.3 Hydrolized vegetable protein powder 2.5 Sunflower fat, liquid 4.5 Total 100.0 Sixty (60) to 70 g of this mixture is easily and readily stirred into 1/2 liter of water heated to between about 70 and 90C. to yield a tomato soup free of lumps. ~o heating to boiling or prolonged cooking is required.
1066~20 Example 4 Basic Product 4 - Instant Pea Soup Powder Twenty (20) to 52 parts by weight lactose and 5 to 13 parts by weight sorbitol are uniformly mixed with 10 to 15 parts by weight water (referred to as lactose + sorbitol solids) to form a crumbly mass. Then, 35 to 75 parts by weight of a mixture i of equal parts of pregelatinized potato and corn starch (referred to as the crumbly mass) are folded in until homogeneity is reached. After 20 to 30 minutes of conditioning, the agglome~a-ted product is coarsely crushed, dried to a water content of about 5 to 7%, and sifted to a grain size between 250 and 300 microns.
On the basis of this basic product, an instant pea soup powder, is produced by blending the following ingredients:
I~redient Parts bY Weiqht Basic product 4 35.2 Pease-meal, green (without hulls) 35.2 Hydrolyzed vegetable protein powder 2.5 Sodium Chloride 1.9 Monosodium glutamate 4.5 Seasoning & dehydrated vegetable blends 8.0 Fat bacon, minced 3.2 Sunflower fat, liquid 9.5 Total 100.0 Fifty (50) to 60 g of this mixture is stirred easily and without lump formation into 1/2 liter of water heated to between 70 and 90C. to yield a pea soup. No heating to boiling or prolonged cooking is required.
Example 5: Basic Product 5 - Instant Dessert Powder In a Hobart*mixer, 250 g lactose, 100 g sucrose and 100 g dextrose are uniformly mixed with 80 ml water to form a *trademark .11~ _ _ 1()66~20 crumbly mass. Then, 350 g pregelatinized starch is introduced and folded in until homogeneity is reached. After 25 minutes of conditioning, the agglomerated product is coarsely crushed, - dried in a vacuum dryer to a water content of about 5%, and sifted to a grain size of 150 microns.
On the basis of this basic product, an instant dessert powder is produced by blending the following ingredients:
Inqredients Parts by Weiqht Basic product 5 62.4 Sucrose 29.7 Tetrasodium pyrophosphate 2.4 Disodiumhydrogen phosphate 2.4 Bourbon*vanilla 3.0 Coloring matter 0.1 Total 100.0 Thirty (30) to 40 g of this mixture is easily and readily stirred without lump formation into 300 ml of cold or hot milk to yield an instant dessert.
While the invention has been described in detail with reference to specific embodiments thereof, it should be under-stood and will be recognized by those skilled in the art that various changes and modifications can be made therein without departing from the scope of the invention.
* trademark ~2~
If desired, the food preparations made from the dry products can be modified to exhibit specific properties in terms of structure and viscosity~. Instead of the starch or starch-containing flours, other edible, high-molecular weight vegetable binders can be used such as pectin, alginates, carrageenates, agar-agar, tragacanth, gum arabic, guar meal and carob kernel meal, or gelatin in an amount of up to about 25% by weight based upon the dry weight of the starch or starch-containing material.
In the manufacture of dry products for specific instant preparations, e.g., soups and beverages, all or part of the desired flavoring and/or coloring matters can be added to the hydrophilic substances, which have been wetted to form a crumbly mass, before adding the starch. Alternatively, aqueous liquids, such as fruit juices, wine, milk, and the like can be used instead of water to wet the edible, hydrophilic substances.
m e following examples are set forth to more clearly illustrate the invention and it should be understood that they are presented as being exemplary and not limitative of the inven-tion.
Exam~le 1: Basic Product 1 - Milk Shake Powder _ In a Hobart*mixer, 450 g lactose is uniformly mixed with 75 ml water to form a crumbly mass. m en, 300 g pregelatin-ized starch is introduced and folded in until homogeneity is reached. After 20 to 30 minutes of conditioning, the agglomerated product is coarsely crushed, dried in a vacuum dryer to a water content of about 5%, and then sifted to a grain size of 225 microns .
On the basis of this basic product, a dry product for milk shakes can be produced according to the following formula:
* trademark .'~ .
10661;~0 Inqredient Amount Basic product 1 50 g Dextrose 50 g Powdered sugar 50 g Fruit powder 70 g Total 220 g The dry product can be stirred easily into 1 liter of cold milk to yield a fruit-flavored milk shake free of lumps., E_ample 2: Basic Product 2 - Oxtail Soup Powder Lactose in an amount of 15 to 50 parts by weight and 10 to 25 parts by weight of maltodextrin are uniformly mixed with 50 to 20 parts by weight of water (referred to as lactose +
maltodextrin solids) to form a crumbly mass. Then, 45 to 55 parts by weight of corn starch (referred to as the crumbly mass) are folded in until homogeneity is reached. After 20 to 30 minutes of conditioning, the agglomerated product is coarsely crushed, dried in a fluidized bed dryer to a water content of about 8%, and sifted to a grain size between 200 and 300 microns.
On the basis of this basic product 2, an instant oxtail 20 soup powder is produced by blending the following ingredients:
Inaredients Parts by Weiqht Basic product 2 53.2 Red wine powder, spray-dried 4.0 Tomato powder, spray-dried 6.0 Seasoning & dehydrated vegetable blend 26.3 Sunflower fat, liquid 10.0 Dry caramel 0.5 Total 100.0 Sixty (60) to 70 g of this dry product is stirred into 1/2 liter of boiling water to readily and easily yield an oxtail 1(~661ZO
soup free of lumps, with no prolonged cooking being required for the preparation.
Example 3: Basic Product 3 - Instant Tomato Powder Fifteen (15) to 35 parts by weight lactose, 8 to 20 parts by weight dextrose, 6 to 10 parts by weight sodium chloride and 6 to 8 parts by weight monosodium glutamate are uniformly mixed with 20 parts by weight water (referred to as solids of the mixture of hydrophilic substances) to form a crumbly mass. Then, 55 parts by weight of a mixture of equal parts by weight of pre-gelatinized starch and thin boiling corn starch (referred to asthe crumbly mass) are folded in until homogeneity is reached.
After 20 minutes of conditioning, the agglomerated product is coarsely crushed, dried in a vacuum dryer to a water content of about 7%, and sifted to a grain size between 200 and 250 microns.
On the basis of this basic product, an instant tomato powder is produced by blending the following ingredients:
In~redients Parts by Wei~ht Basic product 3 36.5 Tomato powder, spray-dried 39.4 Sucrose 3.0 Powdered skimmed milk 4.8 Seasoning & dehydrated vegetable blend 9.3 Hydrolized vegetable protein powder 2.5 Sunflower fat, liquid 4.5 Total 100.0 Sixty (60) to 70 g of this mixture is easily and readily stirred into 1/2 liter of water heated to between about 70 and 90C. to yield a tomato soup free of lumps. ~o heating to boiling or prolonged cooking is required.
1066~20 Example 4 Basic Product 4 - Instant Pea Soup Powder Twenty (20) to 52 parts by weight lactose and 5 to 13 parts by weight sorbitol are uniformly mixed with 10 to 15 parts by weight water (referred to as lactose + sorbitol solids) to form a crumbly mass. Then, 35 to 75 parts by weight of a mixture i of equal parts of pregelatinized potato and corn starch (referred to as the crumbly mass) are folded in until homogeneity is reached. After 20 to 30 minutes of conditioning, the agglome~a-ted product is coarsely crushed, dried to a water content of about 5 to 7%, and sifted to a grain size between 250 and 300 microns.
On the basis of this basic product, an instant pea soup powder, is produced by blending the following ingredients:
I~redient Parts bY Weiqht Basic product 4 35.2 Pease-meal, green (without hulls) 35.2 Hydrolyzed vegetable protein powder 2.5 Sodium Chloride 1.9 Monosodium glutamate 4.5 Seasoning & dehydrated vegetable blends 8.0 Fat bacon, minced 3.2 Sunflower fat, liquid 9.5 Total 100.0 Fifty (50) to 60 g of this mixture is stirred easily and without lump formation into 1/2 liter of water heated to between 70 and 90C. to yield a pea soup. No heating to boiling or prolonged cooking is required.
Example 5: Basic Product 5 - Instant Dessert Powder In a Hobart*mixer, 250 g lactose, 100 g sucrose and 100 g dextrose are uniformly mixed with 80 ml water to form a *trademark .11~ _ _ 1()66~20 crumbly mass. Then, 350 g pregelatinized starch is introduced and folded in until homogeneity is reached. After 25 minutes of conditioning, the agglomerated product is coarsely crushed, - dried in a vacuum dryer to a water content of about 5%, and sifted to a grain size of 150 microns.
On the basis of this basic product, an instant dessert powder is produced by blending the following ingredients:
Inqredients Parts by Weiqht Basic product 5 62.4 Sucrose 29.7 Tetrasodium pyrophosphate 2.4 Disodiumhydrogen phosphate 2.4 Bourbon*vanilla 3.0 Coloring matter 0.1 Total 100.0 Thirty (30) to 40 g of this mixture is easily and readily stirred without lump formation into 300 ml of cold or hot milk to yield an instant dessert.
While the invention has been described in detail with reference to specific embodiments thereof, it should be under-stood and will be recognized by those skilled in the art that various changes and modifications can be made therein without departing from the scope of the invention.
* trademark ~2~
Claims (42)
1. A process for producing a dry product for food pre-paration comprising:
wetting and mixing together an edible, hydrophilic substance with an amount of water or an aqueous liquid sufficient to form a crumbly mass; folding into said crumbly mass a binder material comprising a starch or starch containing material in an amount to form 25% to 75% by weight, based on the weight of the crumbly mass, until homogeneous;
conditioning, drying and sifting said homogeneous mass to obtain a dry product having a particle size of about 100 to 300 microns, the weight ratio of hydrophilic substance to water and binder material being such that the conditioned product is in the form of agglomerates having binder material nuclei particles surrounded by a layer of said hydrophilic substance, said dry product, when blended with dry food ingredients, forming an instant food product capable of being readily and easily dissolved in hot or cold water without forming lumps.
wetting and mixing together an edible, hydrophilic substance with an amount of water or an aqueous liquid sufficient to form a crumbly mass; folding into said crumbly mass a binder material comprising a starch or starch containing material in an amount to form 25% to 75% by weight, based on the weight of the crumbly mass, until homogeneous;
conditioning, drying and sifting said homogeneous mass to obtain a dry product having a particle size of about 100 to 300 microns, the weight ratio of hydrophilic substance to water and binder material being such that the conditioned product is in the form of agglomerates having binder material nuclei particles surrounded by a layer of said hydrophilic substance, said dry product, when blended with dry food ingredients, forming an instant food product capable of being readily and easily dissolved in hot or cold water without forming lumps.
2. The process of claim 1, wherein said hydrophilic substances are wetted and uniformly mixed with about 3 to 30% by weight of said water or aqueous liquid based upon the weight of said hydrophilic substance.
3, The process of claim 2, wherein said hydrophilic substance is crystalline.
4. The process of claim 1, wherein the edible, hydro-philic substance is selected from the group consisting of sugars, sugar alcohols, organic acids, inorganic salts, sodium gluta-mate and mixtures thereof.
5. The process of claim 1, wherein said starch or starch-containing material is selected from the group consisting of native starches, edible modified starches, roast dextrin, thin-boiling starches, oxidized starches, starch esters and starch ethers, and mixtures thereof.
6. The process of claim 1, 2 or 4, wherein said agglomerated and conditioned mass is dried to a water content of about 2 to 10%.
7. The process of claim 1, wherein said binder material includes a binder selected from edible, high molecular weight, vegetable binders and gelatin in an amount of up to about 25%
by weight based upon the weight of said starch or starch-containing material.
by weight based upon the weight of said starch or starch-containing material.
8. The process of claim 1, 2 or 4, which includes adding flavouring and colouring agents to said hydrophilic substances, said agents having been wetted to form a crumbly mass prior to the addition of said binder material therein.
9. The process of claim 4, wherein said sugars are selected from the group consisting of lactose, sucrose, dextrose, glucose syrup and maltodextrin; said sugar alcohols are selected from the group consisting of sorbitol and mannitol;
and, said inorganic salt is sodium chloride.
and, said inorganic salt is sodium chloride.
10. The process of claim 5, wherein said native starches are selected from the group consisting of corn starch, wheat starch, rice starch, potato starch, tapioca starch and waxy starches; and, said edible modified starches are pregelatinized starches.
11. The process of claim 7, wherein said vegetable binders are selected from the group consisting of pectin, alginates, carrageenates, agar-agar, tragacanth, gum arabic, guar meal and carob kernel meal.
12. A process for producing a dry product for food pre-parations comprising:
wetting and uniformly mixing together an edible, hydrophilic substance with water or an aqueous liquid in an amount of about 3-30% by weight of said hydrophilic substance to form a crumbly mass, said hydrophilic substance being a member selected from the group consisting of sugars, sugar alcohols, organic acids, inorganic salts, sodium glutamate and mixtures thereof;
folding into said crumbly mass a binder material comprising a starch or starch containing binder material in an amount of about 25-75% by weight of said crumbly mass until a homogeneous agglomerated blend is obtained, said starch or starch-containing material being a member selected from the group consisting of native starches, edible modified starches, roast dextrin, thin-boiling starches, oxidized starches, starch esters and starch ethers, and mixtures there-of and said agglomerated blend comprising starch nuclei particles surrounded by a layer of said hydrophilic sub-stance; conditioning and drying said agglomerated blend to a water content of about 2-10%; and, sifting said agglomerated dry blend to obtain a dry product having a particle size of about 100-300 microns, said dry product, when blended with dry food ingredients, forming an instant food product capable of being readily and easily dissolved in hot or cold water without forming lumps.
wetting and uniformly mixing together an edible, hydrophilic substance with water or an aqueous liquid in an amount of about 3-30% by weight of said hydrophilic substance to form a crumbly mass, said hydrophilic substance being a member selected from the group consisting of sugars, sugar alcohols, organic acids, inorganic salts, sodium glutamate and mixtures thereof;
folding into said crumbly mass a binder material comprising a starch or starch containing binder material in an amount of about 25-75% by weight of said crumbly mass until a homogeneous agglomerated blend is obtained, said starch or starch-containing material being a member selected from the group consisting of native starches, edible modified starches, roast dextrin, thin-boiling starches, oxidized starches, starch esters and starch ethers, and mixtures there-of and said agglomerated blend comprising starch nuclei particles surrounded by a layer of said hydrophilic sub-stance; conditioning and drying said agglomerated blend to a water content of about 2-10%; and, sifting said agglomerated dry blend to obtain a dry product having a particle size of about 100-300 microns, said dry product, when blended with dry food ingredients, forming an instant food product capable of being readily and easily dissolved in hot or cold water without forming lumps.
13. The process of claim 12, wherein said binder mate-rial consists of starch or starch-containing material.
14. The process of claim 12, wherein said binder mate-rial includes a binder selected from edible, high molecular weight, vegetable binders and gelatin in an amount of up to about 25% by weight based upon the weight of said starch or starch-containing material.
15. The process of claim 14, wherein said binder mate-rial includes a vegetable binder selected from the group consisting of pectin, alginates, carrageenates, agar-agar, tragacanth, gum arabic, guar meal and carob kernel meal.
16. The process of claim 12, 13 or 14, wherein said sugars are selected from the group consisting of lactose, sucrose, dextrose, glucose syrup and maltodextrin; said sugar alcohols are selected from the group consisting of sorbitol and mannitol; and, said inorganic salt is sodium chloride.
17. The process of claim 12 or 13, wherein said native starches are selected from the group consisting of corn starch wheat starch, rice starch, potato starch, tapioca starch, and waxy starches; and, said edible modified starches are pre-gelatinized starches.
18. The process of claim 12, 13 or 14, which includes adding flavoring and coloring agents to said hydrophilic substances, said agents having been wetted to form a crumbly mass prior to the addition of said binder material.
19. The process of claim 12 or 13, wherein said hydro-philic substance is crystalline.
20. A process for producing a dry edible product in the form of agglomerates having starch nuclei, each nucleus being embedded in a layer of a hydrophilic substance, for use in blending with dry food ingredients to form an instant food product capable of being readily and easily dissolved in water without forming lumps, said process comprising the following steps:
a) first preparing a homogeneous, conditioned mass of hydrophilic substance, moisture and starch, said preparation comprising the steps of:
(1) first mixing together, to form a crumbly mass at least one edible, hydrophilic substance with water or an aqueous liquid in an amount of from 3% to 30% by weight based on the weight of the hydrophilic substance, said hydrophilic substance being a member selected from the group consisting of sugars, sugar alcohols, organic acids, inorganic salts, sodium glutamate and mixtures thereof.
(2) then folding into said crumbly mass a starch or starch-containing material in an amount of from 25% to 75% by weight, based on the weight of the crumbly mass, until a homogeneous mass is obtained, and (3) then conditioning the homogeneous mass at ambient temperature and without agitation for at least about twenty minutes;
b) then drying the mass to a moisture content of from about 2% to about 10%, and c) then sifting the dry product to a particle size of from about 100 microns to about 300 microns;
d) whereby discrete particles consisting essentially of nuclei of starch or a starch-containing material with each nucleus embedded in a layer of a hydrophilic substance are formed.
a) first preparing a homogeneous, conditioned mass of hydrophilic substance, moisture and starch, said preparation comprising the steps of:
(1) first mixing together, to form a crumbly mass at least one edible, hydrophilic substance with water or an aqueous liquid in an amount of from 3% to 30% by weight based on the weight of the hydrophilic substance, said hydrophilic substance being a member selected from the group consisting of sugars, sugar alcohols, organic acids, inorganic salts, sodium glutamate and mixtures thereof.
(2) then folding into said crumbly mass a starch or starch-containing material in an amount of from 25% to 75% by weight, based on the weight of the crumbly mass, until a homogeneous mass is obtained, and (3) then conditioning the homogeneous mass at ambient temperature and without agitation for at least about twenty minutes;
b) then drying the mass to a moisture content of from about 2% to about 10%, and c) then sifting the dry product to a particle size of from about 100 microns to about 300 microns;
d) whereby discrete particles consisting essentially of nuclei of starch or a starch-containing material with each nucleus embedded in a layer of a hydrophilic substance are formed.
21. The process of claim 20, wherein said starch or starch-containing material is selected from the group con-sisting of native ungelatinized starches, native pre-gelatinized starches, edible modified ungelatinized starches, edible modified pre-gelatinized starches, and mixtures there-of.
22. The process of claim 20, wherein edible, high molecular weight, vegetable binders, or gelatin are used in place of said starch or starch-containing materials in an amount of up to about 25% by weight based upon the weight of said starch or starch-containing material.
23. The process of claim 20, 21 or 22, which includes adding flavoring and coloring agents to said hydrophilic substances, said agents having been wetted to form a crumbly mass prior to the addition of said starch or starch-containing material therein.
24. The process of claim 20, 21, or 22, wherein said sugars are selected from the group consisting of lactose, sucrose, dextrose, glucose syrup and maltodextrin; and, said sugar alcohols are selected from the group consisting of sorbitol and mannitol.
25. The process of claim 22, wherein said vegetable binders are selected from the group consisting of pectin, alginates, carregeenates, agar-agar, tragacanth, gum arabic, guar meal and carob kernal meal.
26. A dry, agglomerated, homogeneously blended product for food preparations comprising:
discrete particles of about 100-300 microns con-sisting essentially of nuclei of binder material each of which is embedded in a layer of a hydrophilic substance and having a water content of about 2-10%, said binder mate-rial comprising starch or a starch-containing material, said hydrophilic substance being a member selected from the group consisting of sugars, sugar alcohols, organic acids, inorganic salt, sodium glutamate and mixtures thereof, said agglomerated product, when blended with dry food ingredients, forming an instant food product which is capable of being readily and easily dissolved in hot or cold water without forming lumps, said binder being present in an amount of 25% to 75% by weight, based on the weight of a crumbly mass formed by wetting and mixing together said hydrophilic substance with an amount of water or an aqueous liquid sufficient to from the crumbly mass.
discrete particles of about 100-300 microns con-sisting essentially of nuclei of binder material each of which is embedded in a layer of a hydrophilic substance and having a water content of about 2-10%, said binder mate-rial comprising starch or a starch-containing material, said hydrophilic substance being a member selected from the group consisting of sugars, sugar alcohols, organic acids, inorganic salt, sodium glutamate and mixtures thereof, said agglomerated product, when blended with dry food ingredients, forming an instant food product which is capable of being readily and easily dissolved in hot or cold water without forming lumps, said binder being present in an amount of 25% to 75% by weight, based on the weight of a crumbly mass formed by wetting and mixing together said hydrophilic substance with an amount of water or an aqueous liquid sufficient to from the crumbly mass.
27, The dry product of claim 26, wherein said starch and starch-containing materials are selected from the group consisting of native starches, edible modified starches, roast dextrin, thin-boiling starches, oxidized starches, starch esters and starch ethers and mixtures thereof.
28. The dry product of claim 27, wherein said native starches are selected from the group consisting of corn starch, wheat starch, rice starch, potato starch, tapioca starch, and waxy starches and, said edible modified starches are pregelatinized starches.
29. The dry product of claim 26, wherein said binder includes up to 25% by weight, based on the weight of starch or starch-containing material, of gelatin or an edible high molecular weight vegetable binder selected from the group consisting of pectin, alginates, carrageenates, agar-agar, tragacanth, gum arabic, guar meal and carob kernel meal.
30. The dry product of claim 26, 27 or 28, wherein said sugars are selected from the group consisting of lactose, sucrose, dextrose, glucose syrup and maltodextrin; said sugar alcohols are selected from the group consisting of sorbitol and mannitol; and, said inorganic salt is sodium chloride.
31. The dry product of claim 26, 27 or 28, wherein said hydrophilic substance also contains flavoring and coloring agents.
32. The dry product of claim 26, wherein said binder material consists of a starch or starch-containing material.
33. The dry product of claim 26, wherein said binder material consists of a starch or starch-containing material and up to 25% by weight of a binder selected from the group consisting of vegetable binders and gelatin, based on the weight of starch or starch-containing material.
34, A dry, agglomerated product for food preparations comprising:
discrete particles of about 100-300 microns con-sisting essentially of nuclei of starch or a starch-containing material, each nucleus being embedded in a layer of a hydro-philic substance, said particles having a water content of about 2-10%, and having been formed by first mixing together, to form a crumbly mass, at least one edible, hydrophilic substance with water or an aqueous liquid in an amount of from 3% to 30% by weight based on the weight of the hydro-philic substance, then folding into said crumbly mass a starch or starch-containing material, in an amount of from 25% to 75% by weight, based on the weight of the crumbly mass, until a homogeneous mass is obtained and then conditioning the homogeneous mass at ambient temperature for at least about 20 minutes without agitation of the mass during conditioning; then drying the mass to a moisture con-tent of about 2-10%, and then sifting the dry product to a particle size of 100-300 microns; said hydrophilic substance being a member from the group consisting of sugars, sugar alcohols, organic acids, inorganic salts, sodium glutamate and mixtures thereof, and said agglomerated product, when blended with dry food ingredients forming an instant food product which is capable of being readily dissolved in water without forming lumps.
discrete particles of about 100-300 microns con-sisting essentially of nuclei of starch or a starch-containing material, each nucleus being embedded in a layer of a hydro-philic substance, said particles having a water content of about 2-10%, and having been formed by first mixing together, to form a crumbly mass, at least one edible, hydrophilic substance with water or an aqueous liquid in an amount of from 3% to 30% by weight based on the weight of the hydro-philic substance, then folding into said crumbly mass a starch or starch-containing material, in an amount of from 25% to 75% by weight, based on the weight of the crumbly mass, until a homogeneous mass is obtained and then conditioning the homogeneous mass at ambient temperature for at least about 20 minutes without agitation of the mass during conditioning; then drying the mass to a moisture con-tent of about 2-10%, and then sifting the dry product to a particle size of 100-300 microns; said hydrophilic substance being a member from the group consisting of sugars, sugar alcohols, organic acids, inorganic salts, sodium glutamate and mixtures thereof, and said agglomerated product, when blended with dry food ingredients forming an instant food product which is capable of being readily dissolved in water without forming lumps.
35, The dry product of claim 34, wherein said sugars are selected from the group consisting of lactose, sucrose, dextrose, glucose syrup and maltodextrin; said sugar alcohols are selected from the group consisting of sorbitol and mannitol; and, said inorganic salt is sodium chloride.
36. The dry product of claim 34, wherein said hydro-philic substance also contains flavoring and coloring agents.
37. The dry product of claim 34, which, when blended with dry food ingredients, forms an instant food product which is capable of being readily and easily dissolved in hot water without forming lumps, wherein the starch or starch -containing material forming the nuclei of the discrete particles is a member selected from the group consisting of ungelatinized native starch, ungelatinized edible modified starch, pre-gelatinized native starch, pregelatinized edible modified starch, and mixtures thereof.
38. The dry product of claim 34, which, when blended with dry food ingredients, forms an instant food product which is capable of being readily and easily dissolved in hot or cold water without forming lumps, wherein the starch or starch-containing materials forming the nuclei of the discrete particles is a member selected from the group consisting of pregelatinized native starch, pregelatinized edible modified starch and mixtures thereof,
39. The dry product of claim 34, wherein the nuclei of the particles contain, in addition to the starch or starch-containing material, up to about 25% by weight, based upon the weight of the starch or starch-containing material of gelatin or one or more edible high molecular weight vege-table binders.
40. The dry product of claim 39, wherein said vege-table binders are selected from the group consisting of pectin, alginates, carrageenates, agar-agar, tragacanth, gum arabic, guar meal and carob kernel meal.
41. An instant food preparation comprising the dry pro-duct of claim 26, 27 or 28, in association with dry food ingredients.
42. An instant food preparation comprising the dry pro-duct of claim 37, 38 or 39, in association with dry food ingredients.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE2439993A DE2439993C3 (en) | 1974-08-21 | 1974-08-21 | Process for the production of a starchy, agglomerated dry product for food preparations |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1066120A true CA1066120A (en) | 1979-11-13 |
Family
ID=5923678
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA233,899A Expired CA1066120A (en) | 1974-08-21 | 1975-08-21 | Process for producing a dry product for food preparations |
Country Status (24)
| Country | Link |
|---|---|
| JP (1) | JPS5444728B2 (en) |
| AR (1) | AR206719A1 (en) |
| AT (1) | AT349291B (en) |
| AU (1) | AU497654B2 (en) |
| BE (1) | BE832598A (en) |
| CA (1) | CA1066120A (en) |
| CH (1) | CH612074A5 (en) |
| CS (1) | CS186715B2 (en) |
| DE (1) | DE2439993C3 (en) |
| ES (1) | ES440352A1 (en) |
| FI (1) | FI59527C (en) |
| FR (1) | FR2282235A1 (en) |
| GB (1) | GB1470646A (en) |
| HK (1) | HK50877A (en) |
| IE (1) | IE42562B1 (en) |
| IT (1) | IT1041973B (en) |
| MY (1) | MY7800035A (en) |
| NL (1) | NL185495C (en) |
| NO (1) | NO144312C (en) |
| PH (1) | PH12228A (en) |
| PL (1) | PL98237B1 (en) |
| SE (1) | SE421043B (en) |
| YU (1) | YU39328B (en) |
| ZA (1) | ZA755362B (en) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2026837A (en) | 1978-07-31 | 1980-02-13 | Cpc International Inc | Starch containing food products |
| DE2964977D1 (en) * | 1978-12-07 | 1983-04-07 | Unilever Nv | A process for producing an ambient stable, starch-containing concentrate |
| DE2966378D1 (en) * | 1979-11-23 | 1983-12-08 | Gen Foods Corp | Dry clouding agent and dry beverage mix including it |
| DE3102592A1 (en) * | 1980-01-28 | 1982-01-07 | House Food Industrial Co., Ltd., Higashi-Osaka, Osaka | POROESES SACCHARID GRANULES, METHOD FOR THE PRODUCTION AND USE THEREOF |
| DE3501237A1 (en) * | 1985-01-16 | 1986-07-31 | Fa. Dr. August Oetker, 4800 Bielefeld | Process for taking up very finely ground thickener and/or gelling agent particles by a support material and controlled solubility of the individual materials |
| DE4442989A1 (en) * | 1994-12-02 | 1996-06-05 | Henkel Kgaa | Powdery adhesive |
| EP1269864A1 (en) * | 2001-06-20 | 2003-01-02 | Societe Des Produits Nestle S.A. | "Hard bouillon tablet" |
| EP1269862A1 (en) * | 2001-06-20 | 2003-01-02 | Société des Produits Nestlé S.A. | Bouillon powder |
| EP1269863A1 (en) * | 2001-06-20 | 2003-01-02 | Societe Des Produits Nestle S.A. | Soft bouillon tablet |
| AR069570A1 (en) * | 2007-12-10 | 2010-02-03 | Cooperatie Avebe U A | METHOD FOR THE PREPARATION OF ALMIDON AGLOMERADO |
| DE102015201069A1 (en) * | 2014-02-14 | 2015-08-20 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. | Instant mixing, in particular for soft ice cream, and method of manufacture |
| WO2019192960A1 (en) * | 2018-04-06 | 2019-10-10 | Societe Des Produits Nestle S.A. | Process for preparing a salt-starch powder with binding properties |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE623769A (en) * | ||||
| US3100909A (en) * | 1961-01-30 | 1963-08-20 | Roto Dry Corp | Agglomerated food product and method for making the same |
| US3515591A (en) * | 1967-04-10 | 1970-06-02 | Gen Foods Corp | Cold water-dispersible starch composition and method for making same |
| FR1576124A (en) * | 1968-08-02 | 1969-07-25 |
-
1974
- 1974-08-21 DE DE2439993A patent/DE2439993C3/en not_active Expired
-
1975
- 1975-01-01 AR AR260076A patent/AR206719A1/en active
- 1975-07-29 NL NLAANVRAGE7509008,A patent/NL185495C/en not_active IP Right Cessation
- 1975-08-20 SE SE7509316A patent/SE421043B/en not_active IP Right Cessation
- 1975-08-20 FI FI752352A patent/FI59527C/en not_active IP Right Cessation
- 1975-08-20 CH CH1083575A patent/CH612074A5/en unknown
- 1975-08-20 NO NO752890A patent/NO144312C/en unknown
- 1975-08-20 YU YU2126/75A patent/YU39328B/en unknown
- 1975-08-20 GB GB3468575A patent/GB1470646A/en not_active Expired
- 1975-08-20 ES ES440352A patent/ES440352A1/en not_active Expired
- 1975-08-20 PL PL1975182854A patent/PL98237B1/en unknown
- 1975-08-20 AU AU84145/75A patent/AU497654B2/en not_active Expired
- 1975-08-20 FR FR7525817A patent/FR2282235A1/en active Granted
- 1975-08-20 AT AT643875A patent/AT349291B/en not_active IP Right Cessation
- 1975-08-21 IE IE1841/75A patent/IE42562B1/en unknown
- 1975-08-21 CA CA233,899A patent/CA1066120A/en not_active Expired
- 1975-08-21 PH PH17486A patent/PH12228A/en unknown
- 1975-08-21 BE BE2054528A patent/BE832598A/en not_active IP Right Cessation
- 1975-08-21 JP JP10071475A patent/JPS5444728B2/ja not_active Expired
- 1975-08-21 CS CS7500005727A patent/CS186715B2/en unknown
- 1975-08-21 ZA ZA00755362A patent/ZA755362B/en unknown
- 1975-08-21 IT IT26491/75A patent/IT1041973B/en active
-
1977
- 1977-09-29 HK HK508/77A patent/HK50877A/en unknown
-
1978
- 1978-12-30 MY MY35/78A patent/MY7800035A/en unknown
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