ES8703726A1 - Procedimiento para la preparacion de un producto seco expanso a base de caseina - Google Patents

Procedimiento para la preparacion de un producto seco expanso a base de caseina

Info

Publication number
ES8703726A1
ES8703726A1 ES555128A ES555128A ES8703726A1 ES 8703726 A1 ES8703726 A1 ES 8703726A1 ES 555128 A ES555128 A ES 555128A ES 555128 A ES555128 A ES 555128A ES 8703726 A1 ES8703726 A1 ES 8703726A1
Authority
ES
Spain
Prior art keywords
product
preparation
caseine
dry expanded
rennet
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
Application number
ES555128A
Other languages
English (en)
Other versions
ES555128A0 (es
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
Nestle SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Publication of ES8703726A1 publication Critical patent/ES8703726A1/es
Publication of ES555128A0 publication Critical patent/ES555128A0/es
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/20—Apparatus for moulding, cutting, or dispensing chocolate
    • A23G1/201—Apparatus not covered by groups A23G1/21 - A23G1/28
    • A23G1/205—Apparatus in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • 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
    • A23J3/265—Texturising casein 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins

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)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Zoology (AREA)
  • Inorganic Chemistry (AREA)
  • Biochemistry (AREA)
  • Confectionery (AREA)
  • Dairy Products (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

PROCEDIMIENTO PARA PREPARAR UN PRODUCTO SECO EXPANSIVO A BASE DE CASEINA. COMPRENDE: A) ACIDIFICAR BIOLOGICAMENTE A LA LECHE DESCREMADA CON FERMENTOS MESOFILOS, PARA REGULAR EL PH ENTRE 5,2 Y 5,4; B) COAGULAR EL CUAJO DE LA LECHE DESCREMADA REGULADA; C) TROCEAR EL CUAJO; D) DECANTAR EL SUERO, PARA OBTENER CASEINA CON 44 A 48% EN PESO; E) SECAR LA CASEINA A UNA TEMPERATURA INFERIOR A 70JC, EN UN SECADOR DE CILINDROS HASTA UN 94 A 96% EN PESO DE MATERIA SECA; F) EXTRUIR A LA CASEINA DESECADA EN UNA PASTADORA QUE TIENE UN CUERPO Y UNA BOQUILLA CON HILERAS, ENTRE 30 Y 70JC, A NIVEL DE CUERPO Y ENTRE 40 Y 100JC A NIVEL DE BOQUILLA Y A UNA PRESION ENTRE 14,7 Y 15,7 MPA A NIVEL DE BOQUILLAS, PARA FORMAR UNA VETA; G) EXPANDIR UNA VETA A UNA PRESION ENTRE 2,6 Y 20 KPA; Y H) CORTAR LA VETA MEDIANTE UNA CUCHILLA GIRATORIA.
ES555128A 1985-05-21 1986-05-20 Procedimiento para la preparacion de un producto seco expanso a base de caseina Expired ES8703726A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8507605A FR2582192B1 (fr) 1985-05-21 1985-05-21 Procede de preparation d'un produit sec expanse a base de caseine et utilisation de ce produit

Publications (2)

Publication Number Publication Date
ES8703726A1 true ES8703726A1 (es) 1987-03-01
ES555128A0 ES555128A0 (es) 1987-03-01

Family

ID=9319428

Family Applications (1)

Application Number Title Priority Date Filing Date
ES555128A Expired ES8703726A1 (es) 1985-05-21 1986-05-20 Procedimiento para la preparacion de un producto seco expanso a base de caseina

Country Status (11)

Country Link
US (1) US4744993A (es)
EP (1) EP0202484B1 (es)
JP (2) JPS61271952A (es)
AR (1) AR240655A1 (es)
AU (1) AU584038B2 (es)
DE (1) DE3664714D1 (es)
ES (1) ES8703726A1 (es)
FR (1) FR2582192B1 (es)
MX (1) MX169398B (es)
NZ (1) NZ216140A (es)
ZA (1) ZA863467B (es)

Families Citing this family (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5194283A (en) * 1988-09-15 1993-03-16 Nestec S.A. Process for the manufacture of composite cheese and product thereof
DE69011565T2 (de) * 1989-04-21 1994-12-15 Nestle Sa Herstellung von Pre-Kaseinaten und Verwendung.
FR2663637B1 (fr) * 1990-06-25 1992-09-18 Eurial Procede et dispositif pour l'obtention de caseine beta.
DK0797922T3 (da) * 1996-03-26 2002-06-24 Nestle Sa Kontinuerlig ekstrusion af chokolade
WO1999034682A1 (en) * 1998-01-07 1999-07-15 Diamond George B Crisp fried in grapeseed oil
ID28746A (id) * 1998-05-29 2001-06-28 Sprout Matador As Metode dan alat pengekstrusi produk-produk penahan air pengekspansi seperti partikel-partikel bahan makanan atau pakan
KR20010101499A (ko) * 1999-01-15 2001-11-14 추후기재 팽창 식품의 제조방법
EP1300083A1 (en) * 2001-10-04 2003-04-09 Societe Des Produits Nestle S.A. Milk-based snack
US7220442B2 (en) * 2003-02-20 2007-05-22 Slim-Fast Foods Company, Division Of Conopco, Inc. Nutrition bar and process of making components
US20060073260A1 (en) * 2004-03-22 2006-04-06 Engleson Jodi A Extruded ingredients for food products
US20050208180A1 (en) * 2004-03-22 2005-09-22 Jodi Engleson Extruded ingredients for food products
BRPI0513131A (pt) * 2004-07-09 2008-04-29 Nestec Sa confeito em pó sinterizado
US20060115554A1 (en) * 2004-12-01 2006-06-01 Slim-Fast Foods Company, Division Of Conopco, Inc. Nutrition bar
EP1721530A1 (en) * 2005-05-11 2006-11-15 Nestec S.A. Casein based puffed products, their preparation and their use in food products
CN104041656A (zh) * 2014-06-19 2014-09-17 甘肃普罗生物科技有限公司 一种采用挤压膨化法生产改性干酪素的方法
JP6722680B2 (ja) 2014-10-03 2020-07-15 エリー フーズ インターナショナル、インコーポレイテッドＥｒｉｅ Ｆｏｏｄｓ Ｉｎｔｅｒｎａｔｉｏｎａｌ，Ｉｎｃ． 高タンパク食品
WO2020007650A1 (en) * 2018-07-05 2020-01-09 Frieslandcampina Nederland B.V. Protein-rich food bars
FR3102911B1 (fr) * 2019-11-08 2023-05-05 Epi Ingredients Marquant croustillant laitier riche en proteines

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR364635A (fr) * 1906-03-27 1906-08-25 Jean Ricard Procédé de dessiccation rapide de la caséine hydratée insoluble, précipitée
US2388991A (en) * 1942-02-18 1945-11-13 Hercules Powder Co Ltd Production of casein
US3036918A (en) * 1959-12-23 1962-05-29 Borden Co Method of stabilizing the flavor of casein
US3851081A (en) * 1972-09-13 1974-11-26 Beatrice Foods Co Preparation of a puffed snack food
DE2742083C2 (de) * 1977-09-19 1982-11-18 Meggle Milchindustrie Gmbh & Co Kg, 8094 Reitmehring Verfahren zur Herstellung von Milchprotein-Aufschlußprodukten
DE2910665A1 (de) * 1979-03-19 1980-09-25 Meggle Milchind Gmbh & Co Verbessertes milcheiweissprodukt auf basis von casein oder caseinat und verfahren zu seiner herstellung
FR2465421A1 (fr) * 1979-09-19 1981-03-27 Bel Fromageries Nouveaux produits laitiers destines a la fabrication de produits de chocolaterie et procede de fabrication
NZ198737A (en) * 1980-10-29 1983-11-30 Unilever Plc Textured casein-containing material
DE3340116A1 (de) * 1983-11-05 1985-05-23 Werner & Pfleiderer, 7000 Stuttgart Verfahren zur herstellung von caseinaten

Also Published As

Publication number Publication date
ZA863467B (en) 1986-12-30
EP0202484A1 (fr) 1986-11-26
JPS61271952A (ja) 1986-12-02
US4744993A (en) 1988-05-17
JPH0695885B2 (ja) 1994-11-30
AU584038B2 (en) 1989-05-11
FR2582192B1 (fr) 1990-10-12
EP0202484B1 (fr) 1989-08-02
DE3664714D1 (en) 1989-09-07
MX169398B (es) 1993-06-30
JPH0446097B2 (es) 1992-07-28
JPH0591838A (ja) 1993-04-16
NZ216140A (en) 1989-01-06
FR2582192A1 (fr) 1986-11-28
ES555128A0 (es) 1987-03-01
AR240655A1 (es) 1990-08-31
AU5716686A (en) 1986-11-27

Similar Documents

Publication Publication Date Title
ES8703726A1 (es) Procedimiento para la preparacion de un producto seco expanso a base de caseina
GB1442058A (en) Method of making a dry type pet food having a meat-like texture
OA09510A (en) A process for the production of flavoured pastas
ZA901551B (en) Method of producing simulated meat product from whole soybeans
EP0249863A3 (en) Process to reduce the cooking salt content of a food
CA2077482A1 (en) Hypoallergenic products from natural and/or synthetic components and process of making
HUT62186A (en) Meat dishes of low claory content and method for producing same
ES2033071T3 (es) Producto carnico y su metodo de preparacion.
CA2256367A1 (en) Water continuous dairy base product and process for preparing such product
DE3663437D1 (en) Structured food products and process
GB1521829A (en) Method for preparing food products from a suspension of milk proteins with texturization
IE780329L (en) Simulated cheese product.
IL119320A (en) Seasoning mixture for the frozen food industry
MY109537A (en) Preparation of a cooked cereal product
GR3003250T3 (en) Food process
ATE15753T1 (de) Nahrungsmittel-zusammensetzung zur fertigung von salzstangen mit guter haltbarkeit.
AU588096B2 (en) Edible films of collagen, process for their production, and use of such films for encasing foodstuffs
DE3760933D1 (en) Food flavoring process
PT84592A (en) Process for the preparation of a dry food composition adapted to be reconstituted to form a pudding
DE3665124D1 (en) Process for producing packaged fish or meat paste products
EP0347832A3 (en) Method for stabilizing taste-modifier
JPS5758857A (en) Production of fibrous protein
GB1361735A (en) Process for preparing a simulated meat product
GB1434498A (en) Process for producing deodourized bland protein isolates
TH1089EX (th) กรรมวิธีในการเตรียมสารผสมให้กลิ่นรส

Legal Events

Date Code Title Description
FD1A Patent lapsed

Effective date: 20020304