CA1069374A - Simulated bacon product and process therefore - Google Patents
Simulated bacon product and process thereforeInfo
- Publication number
- CA1069374A CA1069374A CA238,734A CA238734A CA1069374A CA 1069374 A CA1069374 A CA 1069374A CA 238734 A CA238734 A CA 238734A CA 1069374 A CA1069374 A CA 1069374A
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- CA
- Canada
- Prior art keywords
- percent
- simulated
- slab
- vegetable
- bacon
- 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
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- Meat, Egg Or Seafood Products (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE
A simulated bacon can be produced by forming and stacking alternate red and white vegetable protein -containing layers to simulate lean meat ant fat and then cooking the stacked layers to form a slab. Simulated bacon slices can be produced by slicing such slab trans-versely to the layers. The individual layers are produced from separate aqueous mixtures containing critical amounts of vegetable protein fiber, egg albumen, tapioca starch, water, vegetable oil, vegetable gum, vegetable protein isolato, dextrose, sodium caseinate, colorings, flavors and seasonings.
A simulated bacon can be produced by forming and stacking alternate red and white vegetable protein -containing layers to simulate lean meat ant fat and then cooking the stacked layers to form a slab. Simulated bacon slices can be produced by slicing such slab trans-versely to the layers. The individual layers are produced from separate aqueous mixtures containing critical amounts of vegetable protein fiber, egg albumen, tapioca starch, water, vegetable oil, vegetable gum, vegetable protein isolato, dextrose, sodium caseinate, colorings, flavors and seasonings.
Description
r' ' :
.~ - , BACXGROUND AND PRIOR ART
Simulated bacon has been described in U.S. Patent Nos.
3,320,070; 3,442,662; 3,537,859 and 3,589,914 and in Canadian Patent No. 872186. These patents describe various mixtures of vegetable proteins and binders along ; with colorings and flavors which are employed to simulate the lean meat and fat portions of natural bacon. ~Yhile these prior art compositions may in a generic sense simu-late bacon, they all have the disadvantages of not having the same mouth feel and cooked appearance of natural bacon.
As a result they do not have wide acceptance in the commercial marketplace as a true substitute for bacon.
' 14~;93~74 1 SUMMARY OF T~IE INVENTION
In accordance with the present invention, a simu-lated bacon product is provided having alternate layers simulating the lean and fat portions of bacon, the layers simulating the lean portions being produced from an initial composition consisting essentially of 10 to 40 percent vegetable protein fiber, 5 to 20 percent egg albumen~ 5 to 20 percent tapioca starch, 30 to 60 percent water, 3 to 20 percent vegetable oil, 0.1 to 1.5 percent vegetable gum, 2 to 15 percent vegetable protein isolate, 0.05 to 0.50 percent dextrose, 0.005 to 0.05 percent food grade coloring and 5 to 20 percent flavors and seasonings, and the layers simulating the fat portions being produced from an initial composition consisting essentially of 0 to 5 percent vegetable proteln fiber, 5 to 20 percent egg albumen, 3 to 20 percent tapioca starch, 30 to 60 percent water, 10 to 40 percent vegetable oil, 0.1 to 1.5 percent vegetable gum, 2 to 15 percent vegetable protein isolate, 4 to 15 percent sodium caseinate, 0.05 to 0.50 percent dextrose, and 5 to 20 percent flavors and seasonings) said percents being weight percent based on the total weight of the layer composition. This product is produced by forming and stacking alternate layers of the simulated lean and fat portions to form a simulated bacon slab and then cooking such slab. During this cooking the slab expands from 15 to 40 volume percent to produce a tender, flaky texture in the final product.
The vegetable protein fibers employed in the present invention are prepared in a well-known manner by extruding vegetable protein, such as that obtained from soy beans, corn or peanuts, through a spinerette into an acid bath where the extruded material is coagulated into fibers.
This is described in U.S. Patent No. 2,682,466. The re-sulting fibers can be stretched, washed to desired pH and then cut into desired lengths.
Vegetable protein isolate, such as soy isolate, is a commercially available material containing at least 90 weight percent protein.
The vegetable oil suitable in this invention is prefer-ably corn oil, but other commercially available vegetable oils can also be used.
The vegetable gum suitable in this invention is pre-ferably carrageenan, but other vegetable gums, such as sea-weed extract, guar gum or locust bean gum, can also be used.
The red color useful for simulating lean mea~ is preferably obt~ined by a mixture of F~C Red No. 3 and FDC Yellow No. 6 food grade colors, but other suitable commercially available food grade colors can also be used.
The composition also preferably contains from a~out 0.1 to about 0.7 weight percent caramel color. An especially useful amount is 0.34 percent.
The suitable flavors are a mixture of autolyzed yeast, hydrolyzed yeast and other vegetable or artificial flavors which combine to provide a "bacon flavor". Such selection is within the knowledge of those skilled in the art.
i ~63374 1 The other ingredients oE the compositions are well-known commercially available materials.
The specific mixtures suitable for production of the individual simulated lean and fat portions of the simulated bacon product are set forth above in the "Summary of the Invention". The preferred product has layers simulating the lean portions being produced from an initial composi-tion consisting essentially of about 18 percent vegetable protein fiber, about 10 percent egg albumen, about 7.5 percent tapioca starch, about 42.5 percent water, about 6.7 percent vegetable oil, about 0.5 percent vegetable gum, about 3.4 percent vegetable protein isolate, about 0.16 percent dextrose, about 0.01 percent food grade color-ing, about 0.34 percent caramel color and about 10.89 per-cent flavors and seasonings. The layers simulating the fat portions are produced from an initial composition consist-ing essentially of about 1.5 percent vegetable protein fiber, about 8.2 percent egg albumen, about 5.8 percent tapioca starch, about 42.3 percent water, about 25.7 per-cent vegetable oil, about 0.2 percent vegetable gum, about
.~ - , BACXGROUND AND PRIOR ART
Simulated bacon has been described in U.S. Patent Nos.
3,320,070; 3,442,662; 3,537,859 and 3,589,914 and in Canadian Patent No. 872186. These patents describe various mixtures of vegetable proteins and binders along ; with colorings and flavors which are employed to simulate the lean meat and fat portions of natural bacon. ~Yhile these prior art compositions may in a generic sense simu-late bacon, they all have the disadvantages of not having the same mouth feel and cooked appearance of natural bacon.
As a result they do not have wide acceptance in the commercial marketplace as a true substitute for bacon.
' 14~;93~74 1 SUMMARY OF T~IE INVENTION
In accordance with the present invention, a simu-lated bacon product is provided having alternate layers simulating the lean and fat portions of bacon, the layers simulating the lean portions being produced from an initial composition consisting essentially of 10 to 40 percent vegetable protein fiber, 5 to 20 percent egg albumen~ 5 to 20 percent tapioca starch, 30 to 60 percent water, 3 to 20 percent vegetable oil, 0.1 to 1.5 percent vegetable gum, 2 to 15 percent vegetable protein isolate, 0.05 to 0.50 percent dextrose, 0.005 to 0.05 percent food grade coloring and 5 to 20 percent flavors and seasonings, and the layers simulating the fat portions being produced from an initial composition consisting essentially of 0 to 5 percent vegetable proteln fiber, 5 to 20 percent egg albumen, 3 to 20 percent tapioca starch, 30 to 60 percent water, 10 to 40 percent vegetable oil, 0.1 to 1.5 percent vegetable gum, 2 to 15 percent vegetable protein isolate, 4 to 15 percent sodium caseinate, 0.05 to 0.50 percent dextrose, and 5 to 20 percent flavors and seasonings) said percents being weight percent based on the total weight of the layer composition. This product is produced by forming and stacking alternate layers of the simulated lean and fat portions to form a simulated bacon slab and then cooking such slab. During this cooking the slab expands from 15 to 40 volume percent to produce a tender, flaky texture in the final product.
The vegetable protein fibers employed in the present invention are prepared in a well-known manner by extruding vegetable protein, such as that obtained from soy beans, corn or peanuts, through a spinerette into an acid bath where the extruded material is coagulated into fibers.
This is described in U.S. Patent No. 2,682,466. The re-sulting fibers can be stretched, washed to desired pH and then cut into desired lengths.
Vegetable protein isolate, such as soy isolate, is a commercially available material containing at least 90 weight percent protein.
The vegetable oil suitable in this invention is prefer-ably corn oil, but other commercially available vegetable oils can also be used.
The vegetable gum suitable in this invention is pre-ferably carrageenan, but other vegetable gums, such as sea-weed extract, guar gum or locust bean gum, can also be used.
The red color useful for simulating lean mea~ is preferably obt~ined by a mixture of F~C Red No. 3 and FDC Yellow No. 6 food grade colors, but other suitable commercially available food grade colors can also be used.
The composition also preferably contains from a~out 0.1 to about 0.7 weight percent caramel color. An especially useful amount is 0.34 percent.
The suitable flavors are a mixture of autolyzed yeast, hydrolyzed yeast and other vegetable or artificial flavors which combine to provide a "bacon flavor". Such selection is within the knowledge of those skilled in the art.
i ~63374 1 The other ingredients oE the compositions are well-known commercially available materials.
The specific mixtures suitable for production of the individual simulated lean and fat portions of the simulated bacon product are set forth above in the "Summary of the Invention". The preferred product has layers simulating the lean portions being produced from an initial composi-tion consisting essentially of about 18 percent vegetable protein fiber, about 10 percent egg albumen, about 7.5 percent tapioca starch, about 42.5 percent water, about 6.7 percent vegetable oil, about 0.5 percent vegetable gum, about 3.4 percent vegetable protein isolate, about 0.16 percent dextrose, about 0.01 percent food grade color-ing, about 0.34 percent caramel color and about 10.89 per-cent flavors and seasonings. The layers simulating the fat portions are produced from an initial composition consist-ing essentially of about 1.5 percent vegetable protein fiber, about 8.2 percent egg albumen, about 5.8 percent tapioca starch, about 42.3 percent water, about 25.7 per-cent vegetable oil, about 0.2 percent vegetable gum, about
2.6 percent vegetable protein isolate, about 5.2 percent sodium caseinate, abou~ 0.12 percent dextrose and about 8.38 percent flavors and seasonings. All of the above per-cents are by weight based on the total weight of the layer composition.
The simulated bacon product is produced by forming and stacking alternate layèrs of the simulated lean and fat portions to form a simulated bacon slab and then cooking such slab. This cooking step "sets" the fiber and binder materials together into a coherent mass. This cooking is carried out until the internal temperature of 1 the simulated bacon slab is at least 75C. Such cooking is conveniently carried out at a temperature of about 75 to 95C. Any convenient heating means can be employed.
Prior to the formation of the individual layers, the ingredients are mixed with an aerating type mixer so as to entrap air or other non-toxic gas within the mixture. An alternative procedure is to force air or other non-toxic gas into the mixture through a suitably designed orifice to proride extensive dispersion of fine bubbles throughout the mixture. Still a further alternative is to include in the mixture a leavening agent, such a~ sodium bicarbonate or commercial baking powder, which will generate gas during subsequent heating. The amount of entrapped or internally generated gas is such that during the cooking of the re-sulting slab, the slab expands from about 15 to abou~ 40, preferably from about 20 to about 25, volume percent. Dur-ing the cooking the entrapped or internally generated gas expands slightly and forms numerous small bubbles which become a permanent feature of the finished product after the mixture is coagulated during heating. This enables the cooked product to develop a tender, flaky texture which simulates the texture of natural bacon.
The invention is described in ~urther detail in the ~ ;
~ollowing example.
EXAMPLE
A mixture of water, food grade coloring, caramel color, corn oil and liquid flavors was blended together. Chopped spun soy protein fiber having pH 5.0 and strands each about l/16 in. (1.6 mm.) long was added and allowed to mix in the liquids to allow absorption of water and oil by the protein ~6~6~374 1 fibers. Egg albumen, tapioca starch, carrageenan, soy isolate, dextrose, and powdered flavors and seasonings were added and mixing was continued in an aerating type mixer, such as a Littleford Lodige Mixer, until the mixture was homogeneous The resulting first mixture which is intended to be used as a simulated lean meat portion contained 18 percent spun fiber, 10 percent egg albumen, 7.5 percent tapioca starch, 42.5 percent water, 6.7 percent corn oil, 0.5 percent carrageenan, 3.4 percent soy isolate, 0.34 per-cent caramel color, 0.16 percent dextrose, 0.01 percent color (mixture of 75 percent FDC Red No. 3 and 25 percent ~DC Yellow No. 6) and 10.89 percent fla~ors and seasonings, said percents being by weight based on the total weight of the mixture.
A second mixture was produced by blending together water, corn oil, liquid flavors and chopped spun soy pro-tein fiber. Egg albumen, tapioca starch, carrageenan, soy isolate, sodium caseinate, and powdered flavors and season-ings were added and mixing was continued in an aerating type mixer, such as a Littleford Lodige Mixer, until the mixture was homogeneous. The resulting second mixture which is intended to be used as a simulated fat portion contained 1~5 percent spun fiber, 8.2 percent egg albumen, 5.8 percent tapioca starch, 42.3 percent water, 25.7 per-cent corn oil, 0.2 percent carrageenan, 2.6 percent soy isolate, 5.2 percent sodium caseinate,0.12 percent dextrose and 8.38 percent flavors and seasoning, said percents being by weight based on the total weight of the mixture.
*Trade Mark ,;
,--.. ..
~ o69374 l The above-described first and second mixtures contain-ing entrapped air were then applied as alternate layers, one upon the other, each layer being from 0.5 to 0.75 cm. thick, until a slab of about 2.5 cm. thickness was obtained. This -slab was about 18 cm. wide and about 29 cm. long. The slab was then cooked by externally heating it with steam to an internal temperature of 75 to 95C. During this heating the slab expanded about 20 to 25 volume percent. The prod-uct in the form of a solid slab was then allowed to cool to 4C. and was then sliced transversely to the layers in slices about 0.18 cm. thick, packaged and frozen for sub-sequent sale as a simulated bacon product. ~
Slices prepared as described above, when subsequently ~-heated, as in a frying pan, have a resulting taste and mouth feel which is substantially the same as cooked natural bacon. ~ ;
The red portion provides a crispy, moderately juicy, lean appearing dark portion which very closely resembles bacon lean meat whereas the white portion has a crisperJ !.
fla~ier texture much like that of fried bacon fat. This product is also superior to bacor. in several aspects. It contains no cholesterol, it has a higher Protein Efficiency -Ratio (PER) than bacon (about 3 as compared to 2.7 for lean meat) and it has a desirably high ratio of poly-unsaturated fats to saturated fatty acids. This product has a ratio of polyunsaturated to saturated fats in excess of 1:1. In contrast natural bacon has a similar ratio in an amount of only 0 25:1.
The simulated bacon product is produced by forming and stacking alternate layèrs of the simulated lean and fat portions to form a simulated bacon slab and then cooking such slab. This cooking step "sets" the fiber and binder materials together into a coherent mass. This cooking is carried out until the internal temperature of 1 the simulated bacon slab is at least 75C. Such cooking is conveniently carried out at a temperature of about 75 to 95C. Any convenient heating means can be employed.
Prior to the formation of the individual layers, the ingredients are mixed with an aerating type mixer so as to entrap air or other non-toxic gas within the mixture. An alternative procedure is to force air or other non-toxic gas into the mixture through a suitably designed orifice to proride extensive dispersion of fine bubbles throughout the mixture. Still a further alternative is to include in the mixture a leavening agent, such a~ sodium bicarbonate or commercial baking powder, which will generate gas during subsequent heating. The amount of entrapped or internally generated gas is such that during the cooking of the re-sulting slab, the slab expands from about 15 to abou~ 40, preferably from about 20 to about 25, volume percent. Dur-ing the cooking the entrapped or internally generated gas expands slightly and forms numerous small bubbles which become a permanent feature of the finished product after the mixture is coagulated during heating. This enables the cooked product to develop a tender, flaky texture which simulates the texture of natural bacon.
The invention is described in ~urther detail in the ~ ;
~ollowing example.
EXAMPLE
A mixture of water, food grade coloring, caramel color, corn oil and liquid flavors was blended together. Chopped spun soy protein fiber having pH 5.0 and strands each about l/16 in. (1.6 mm.) long was added and allowed to mix in the liquids to allow absorption of water and oil by the protein ~6~6~374 1 fibers. Egg albumen, tapioca starch, carrageenan, soy isolate, dextrose, and powdered flavors and seasonings were added and mixing was continued in an aerating type mixer, such as a Littleford Lodige Mixer, until the mixture was homogeneous The resulting first mixture which is intended to be used as a simulated lean meat portion contained 18 percent spun fiber, 10 percent egg albumen, 7.5 percent tapioca starch, 42.5 percent water, 6.7 percent corn oil, 0.5 percent carrageenan, 3.4 percent soy isolate, 0.34 per-cent caramel color, 0.16 percent dextrose, 0.01 percent color (mixture of 75 percent FDC Red No. 3 and 25 percent ~DC Yellow No. 6) and 10.89 percent fla~ors and seasonings, said percents being by weight based on the total weight of the mixture.
A second mixture was produced by blending together water, corn oil, liquid flavors and chopped spun soy pro-tein fiber. Egg albumen, tapioca starch, carrageenan, soy isolate, sodium caseinate, and powdered flavors and season-ings were added and mixing was continued in an aerating type mixer, such as a Littleford Lodige Mixer, until the mixture was homogeneous. The resulting second mixture which is intended to be used as a simulated fat portion contained 1~5 percent spun fiber, 8.2 percent egg albumen, 5.8 percent tapioca starch, 42.3 percent water, 25.7 per-cent corn oil, 0.2 percent carrageenan, 2.6 percent soy isolate, 5.2 percent sodium caseinate,0.12 percent dextrose and 8.38 percent flavors and seasoning, said percents being by weight based on the total weight of the mixture.
*Trade Mark ,;
,--.. ..
~ o69374 l The above-described first and second mixtures contain-ing entrapped air were then applied as alternate layers, one upon the other, each layer being from 0.5 to 0.75 cm. thick, until a slab of about 2.5 cm. thickness was obtained. This -slab was about 18 cm. wide and about 29 cm. long. The slab was then cooked by externally heating it with steam to an internal temperature of 75 to 95C. During this heating the slab expanded about 20 to 25 volume percent. The prod-uct in the form of a solid slab was then allowed to cool to 4C. and was then sliced transversely to the layers in slices about 0.18 cm. thick, packaged and frozen for sub-sequent sale as a simulated bacon product. ~
Slices prepared as described above, when subsequently ~-heated, as in a frying pan, have a resulting taste and mouth feel which is substantially the same as cooked natural bacon. ~ ;
The red portion provides a crispy, moderately juicy, lean appearing dark portion which very closely resembles bacon lean meat whereas the white portion has a crisperJ !.
fla~ier texture much like that of fried bacon fat. This product is also superior to bacor. in several aspects. It contains no cholesterol, it has a higher Protein Efficiency -Ratio (PER) than bacon (about 3 as compared to 2.7 for lean meat) and it has a desirably high ratio of poly-unsaturated fats to saturated fatty acids. This product has a ratio of polyunsaturated to saturated fats in excess of 1:1. In contrast natural bacon has a similar ratio in an amount of only 0 25:1.
Claims (13)
1. A simulated bacon product having alternate expanded layers simulating the lean and fat portions of bacon, the expanded layers simulating the lean portions being produced from an initial composition consisting essentially of 10 to 40 percent vegetable protein fiber, 5 to 20 percent egg albumen, 5 to 20 percent tapioca starch, 30 to 60 percent water, 3 to 20 percent vegetable oil, 0.1 to 1.5 percent vegetable gum, 2 to 15 percent vegetable protein isolate, 0.05 to 0.50 percent dextrose, 0.005 to 0.05 percent food grade coloring and 5 to 20 percent flavors and seasoning, said composition mixture also containing a gas dispersed therein, and the expanded layers simulating the fat portions being produced from an initial composition consisting essentially of 0 to 5 percent vegetable protein fiber, 5 to 20 percent egg albumen, 3 to 20 percent tapioca starch, 30 to 60 percent water, 10 to 40 percent vegetable oil, 0.1 to 1.5 percent vegetable gum, 2 to 15 percent vegetable protein isolate, 4 to 15 percent sodium caseinate, 0.05 to 0.50 percent dextrose and 5 to 20 percent flavors and seasoning, said composition mixture also containing a gas dispersed therein, said percents being weight percent based on the total weight of the layer composition.
2. A simulated bacon product according to Claim 1 wherein the layers simulating the lean portions are produced from an initial composition consisting essentially of about 18 percent vegetable protein fiber, about 10 percent egg albumen, about 7.5 percent tapioca starch, about 42.5 percent water, about 6.7 percent vegetable oil, about 0.5 percent vegetable gum, about 3.4 percent vege-table protein isolate, about 0.16 percent dextrose, about 0.01 percent food grade coloring, about 0.34 percent caramel color and about 10.89 percent flavors and seasonings, and the layers simulating the fat portions are produced from an initial composition consisting essentially of about 1.5 percent vegetable protein fiber, about 8.2 percent egg albumen, about 5.8 percent tapioca starch, about 42.3 per-cent water, about 25.7 percent vegetable oil, about 0.2 percent vegetable gum, about 2.6 percent vegetable protein isolate, about 5.2 percent sodium caseinate, about 0.12 percent dextrose and about 8.38 percent flavors and season-ings, said percents being weight percent based on the total weight of the layer composition.
3. A simulated bacon product according to Claim l wherein the vegetable protein fiber is produced from soy protein, the vegetable protein isolate is soy isolate and the food grade coloring is a mixture of FDC Red No. 3 and FDC Yellow No. 6 food grade colors.
4. A simulated bacon product according to Claim 2 wherein the vegetable protein fiber is produced from soy protein, the vegetable protein isolate is soy isolate and the food grade coloring is a mixture of FDC Red No. 3 and FDC Yellow No. 6 food grade colors.
5. A process for the production of a simulated bacon product which comprises introducing a gas into the product ingredient portions, forming and stacking alternate individual layers of the simulated lean and fat portions set forth in Claim l to form a simulated bacon slab and then cooking such slab whereby the slab expands from about 15 to about 40 volume percent during such cooking.
6. A process according to Claim 5 wherein such cooking is carried out at 75 - 95 °C.
7. A process for the production of a simulated bacon product which comprises introducing a gas into the product ingredient portions, forming and stacking alter-nate individual layers of the simulated lean and fat portions set forth in Claim 2 to form a simulated bacon slab and then cooking such slab whereby the slab expands from about 15 to about 40 volume percent during such cook-ing.
8. A process according to Claim 7 wherein such cooking is carried out at 75 - 95°C.
9. A process for the production of simulated bacon slices which comprises producing a simulated bacon slab according to Claim 5 and then slicing such slab trans-versely to the layers to form simulated bacon slices having alternating portions simulating lean meat and fat.
10. A process for the production of simulated bacon slices which comprises producing a simulated bacon slab according to Claim 7 and then slicing such slab transversely to the layers to form simulated bacon slices having alternating portions simulating lean meat and fat.
11. A process for the production of a simulated bacon product which comprises introducing a gas into the product ingredient mixture and then cooking such mixture so that the resulting product expands.
12. A process according to Claim 11 wherein the gas is introduced by aeration.
13. A process according to Claim 11 wherein the gas is generated within the product ingredient mixture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA238,734A CA1069374A (en) | 1975-10-31 | 1975-10-31 | Simulated bacon product and process therefore |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA238,734A CA1069374A (en) | 1975-10-31 | 1975-10-31 | Simulated bacon product and process therefore |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1069374A true CA1069374A (en) | 1980-01-08 |
Family
ID=4104407
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA238,734A Expired CA1069374A (en) | 1975-10-31 | 1975-10-31 | Simulated bacon product and process therefore |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1069374A (en) |
-
1975
- 1975-10-31 CA CA238,734A patent/CA1069374A/en not_active Expired
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| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |