GB2055285B - Process for structuring a food and the products obtained - Google Patents

Process for structuring a food and the products obtained

Info

Publication number
GB2055285B
GB2055285B GB8021719A GB8021719A GB2055285B GB 2055285 B GB2055285 B GB 2055285B GB 8021719 A GB8021719 A GB 8021719A GB 8021719 A GB8021719 A GB 8021719A GB 2055285 B GB2055285 B GB 2055285B
Authority
GB
United Kingdom
Prior art keywords
structuring
food
products obtained
products
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
GB8021719A
Other versions
GB2055285A (en
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 GB2055285A publication Critical patent/GB2055285A/en
Application granted granted Critical
Publication of GB2055285B publication Critical patent/GB2055285B/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
    • 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
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/40—Pulse curds
    • A23L11/45—Soy bean curds, e.g. tofu
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding
    • A23P30/38—Puffing or expanding by heating

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Biochemistry (AREA)
  • Beans For Foods Or Fodder (AREA)
GB8021719A 1979-07-06 1980-07-02 Process for structuring a food and the products obtained Expired GB2055285B (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH633079A CH642237A5 (en) 1979-07-06 1979-07-06 PROCESS FOR STRUCTURING A FOOD AND PRODUCT OBTAINED.

Publications (2)

Publication Number Publication Date
GB2055285A GB2055285A (en) 1981-03-04
GB2055285B true GB2055285B (en) 1984-04-04

Family

ID=4307837

Family Applications (1)

Application Number Title Priority Date Filing Date
GB8021719A Expired GB2055285B (en) 1979-07-06 1980-07-02 Process for structuring a food and the products obtained

Country Status (4)

Country Link
CH (1) CH642237A5 (en)
GB (1) GB2055285B (en)
MY (1) MY8500679A (en)
SG (1) SG42784G (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2787977C1 (en) * 2021-12-07 2023-01-13 федеральное государственное бюджетное образовательное учреждение высшего образования "Мичуринский государственный аграрный университет" Method for producing broccoli cabbage paste, sweet peppers and common hop

Families Citing this family (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU1024883A (en) * 1982-05-07 1984-07-12 Pa Consulting Services Ltd. Producing milk foam
HU184483B (en) * 1981-10-06 1984-08-28 Mta Szbk Enzimologiai Intezet Method and apparatus for improving the biological availability of materials available as nutrient
DE3237267A1 (en) * 1982-10-08 1984-04-12 Franz Prof.Dr.-Ing. 3406 Bovenden Wieneke Process for extruding a foodstuff with the use of microwaves
US4537783A (en) * 1983-04-20 1985-08-27 The Procter & Gamble Company Control of particle size distribution during continuous heat-setting of meat analog
US4917907A (en) * 1987-08-14 1990-04-17 Campbell Soup Company Pie having a microwave brownable crust and method of baking same
US5196218A (en) * 1991-07-08 1993-03-23 General Mills, Inc. Microwave toasting of unpuffed R-T-E cereals
US5338556A (en) * 1991-07-08 1994-08-16 General Mills, Inc. High intensity microwave puffing of thick R-T-E cereal flakes
US5198255A (en) * 1991-07-08 1993-03-30 General Mills, Inc. Stability improvements of oat R-T-E cereals by high intensity microwave heating
US5200222A (en) * 1991-07-08 1993-04-06 General Mills, Inc. Microwave toasting of puffed R-T-E cereals
US5182127A (en) * 1991-09-23 1993-01-26 General Mills, Inc. Microwave tempering of cooked cereal pellets or pieces
US5342635A (en) * 1993-05-12 1994-08-30 General Mills, Inc. Puffed edible foams and high intensity microwave method of preparation
FR2719194B1 (en) * 1994-05-02 1996-06-07 Soparind Process for the manufacture by cooking of food products at least partly in the form of foam and products obtained by its implementation.
CN109984321B (en) * 2019-03-27 2022-08-16 齐鲁工业大学 Low-energy-consumption preparation method of high-viscosity Chinese yam powder

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2787977C1 (en) * 2021-12-07 2023-01-13 федеральное государственное бюджетное образовательное учреждение высшего образования "Мичуринский государственный аграрный университет" Method for producing broccoli cabbage paste, sweet peppers and common hop

Also Published As

Publication number Publication date
MY8500679A (en) 1985-12-31
SG42784G (en) 1985-02-08
CH642237A5 (en) 1984-04-13
GB2055285A (en) 1981-03-04

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Legal Events

Date Code Title Description
PCNP Patent ceased through non-payment of renewal fee

Effective date: 19930702