JP7464249B2 - 高タンパク質食品および高タンパク質食品の製造方法 - Google Patents

高タンパク質食品および高タンパク質食品の製造方法 Download PDF

Info

Publication number
JP7464249B2
JP7464249B2 JP2019545712A JP2019545712A JP7464249B2 JP 7464249 B2 JP7464249 B2 JP 7464249B2 JP 2019545712 A JP2019545712 A JP 2019545712A JP 2019545712 A JP2019545712 A JP 2019545712A JP 7464249 B2 JP7464249 B2 JP 7464249B2
Authority
JP
Japan
Prior art keywords
protein
whip
mixture
weight
thickness
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.)
Active
Application number
JP2019545712A
Other languages
English (en)
Japanese (ja)
Other versions
JP2020500032A5 (enExample
JP2020500032A (ja
Inventor
ペギー・ディ・ジョンズ
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.)
Egglife Foods Inc
Original Assignee
Egglife Foods Inc
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 Egglife Foods Inc filed Critical Egglife Foods Inc
Publication of JP2020500032A publication Critical patent/JP2020500032A/ja
Publication of JP2020500032A5 publication Critical patent/JP2020500032A5/ja
Application granted granted Critical
Publication of JP7464249B2 publication Critical patent/JP7464249B2/ja
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/42—Tortillas
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/264—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
    • 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; PREPARATION THEREOF
    • A23C21/00—Whey; Whey preparations
    • A23C21/08—Whey; Whey preparations containing other organic additives, e.g. vegetable or animal products
    • 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
    • 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
    • A23J3/04—Animal proteins
    • 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
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • 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
    • A23J3/14—Vegetable proteins
    • 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
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27—Xanthan not combined with other microbial gums
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • 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
    • A23P30/40—Foaming or whipping
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/262—Animal proteins from eggs
    • 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; PREPARATION THEREOF
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/30—Whipping, foaming, frothing or aerating dairy products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Zoology (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Botany (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Noodles (AREA)
  • Dairy Products (AREA)
JP2019545712A 2016-11-04 2017-11-03 高タンパク質食品および高タンパク質食品の製造方法 Active JP7464249B2 (ja)

Applications Claiming Priority (7)

Application Number Priority Date Filing Date Title
US201662417679P 2016-11-04 2016-11-04
US62/417,679 2016-11-04
US201762470709P 2017-03-13 2017-03-13
US62/470,709 2017-03-13
US201762554597P 2017-09-06 2017-09-06
US62/554,597 2017-09-06
PCT/US2017/060022 WO2018085708A1 (en) 2016-11-04 2017-11-03 Protein-rich food product and method of making a protein-rich food product

Publications (3)

Publication Number Publication Date
JP2020500032A JP2020500032A (ja) 2020-01-09
JP2020500032A5 JP2020500032A5 (enExample) 2024-02-06
JP7464249B2 true JP7464249B2 (ja) 2024-04-09

Family

ID=62076606

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2019545712A Active JP7464249B2 (ja) 2016-11-04 2017-11-03 高タンパク質食品および高タンパク質食品の製造方法

Country Status (9)

Country Link
US (2) US10194669B2 (enExample)
EP (1) EP3534714A4 (enExample)
JP (1) JP7464249B2 (enExample)
CN (1) CN110352008B (enExample)
AU (1) AU2017355522B2 (enExample)
BR (1) BR112019009044B1 (enExample)
CA (1) CA3042705A1 (enExample)
MX (2) MX2019005238A (enExample)
WO (1) WO2018085708A1 (enExample)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MX2019005238A (es) 2016-11-04 2019-10-02 Rose Acre Farms Inc Producto alimenticio rico en proteinas y metodo para fabricar producto alimenticio rico en proteinas.
ES2769064A1 (es) * 2018-12-24 2020-06-24 Protea Healthy Food S L Tortita de alto contenido proteico, su proceso de elaboracion y su uso como complemento nutricional
US11712698B2 (en) 2019-07-01 2023-08-01 Backcountry Mills, LLC System and method for drying and milling spent grain into flour

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7595081B1 (en) 2003-10-17 2009-09-29 Bellar Willis F Non-flour containing baked and related food compositions
US20140220225A1 (en) 2012-09-04 2014-08-07 Ray M. Alden High protein whipped collet extrusion crunchy snack product and manufacturing apparatus and process

Family Cites Families (49)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2236006A (en) 1939-01-04 1941-03-25 Harry A Mulvany Method for drying materials
US3062665A (en) 1959-07-08 1962-11-06 Formost Dairies Inc Method of producing a preserved egg white product
US3711299A (en) 1965-11-19 1973-01-16 Anheuser Busch Egg white composition and process of making same
US3930054A (en) 1969-10-21 1975-12-30 Liot R Method of making improved dried egg product
US3679338A (en) 1970-06-11 1972-07-25 Gerber Prod Apparatus for forming filled food products
US3843811A (en) 1972-03-23 1974-10-22 Anheuser Busch Low fat egg product
JPS536457A (en) 1976-07-05 1978-01-20 Kyupi Kk Coagulated egg white food
JPS5915605B2 (ja) * 1979-03-07 1984-04-10 満 坂下 ピザ生地の製造法
DK207980A (da) * 1980-05-13 1981-11-14 Novo Industri As Fremgangsmaade til fremstilling af et skumnings- eller emulgeringsmiddel paa sojaproteinbasis
US4421770A (en) * 1982-03-24 1983-12-20 Kansas State University Research Foundation Method of preparing high protein snack food from egg protein
US4866937A (en) 1987-04-09 1989-09-19 Automotive Products, Plc Double-acting master-slave cylinder system with volume compensating conduit
US5296247A (en) 1988-05-26 1994-03-22 Cpc International Inc. Method of making pre-cooked filled pasta products by co-extrusion
JPH01320016A (ja) * 1988-06-21 1989-12-26 Tamehiko Ikeda マイクロ波利用調理器具
US4957760A (en) 1989-02-16 1990-09-18 North Carolina State University Ultrapasteurization of liquid whole egg products with direct heat
AU1561295A (en) 1994-01-07 1995-08-01 University Of Missouri Method of reducing salmonella in shell eggs
EP0697177B1 (fr) 1994-08-19 2001-06-06 Societe Des Produits Nestle S.A. Pâte alimentaire à cuisson rapide
WO1996039873A1 (en) 1995-06-07 1996-12-19 The Pillsbury Company Low water activity egg product
JPH0928304A (ja) * 1995-07-19 1997-02-04 Takeshi Omote 大豆蛋白含有シート状食品の製造方法及びその生地
JP3671268B2 (ja) * 1996-12-11 2005-07-13 三栄源エフ・エフ・アイ株式会社 メレンゲ安定化剤及びその利用
CA2216295A1 (en) 1996-09-20 1998-03-20 University Of Saskatchewan High temperature extrusion process
US20010009686A1 (en) 1998-11-06 2001-07-26 Jonathan A. Merkle Formulated low moisture egg product
US7691430B2 (en) * 2001-11-07 2010-04-06 Medwell Foods, Inc. Food material technology with controllable functional characteristics and industrial process applications, and the resulting fabricated foods
EP1453384A1 (en) * 2001-12-13 2004-09-08 Techcom International Inc. High protein, low carbohydrate dough and bread products, and method for making same
US20030118714A1 (en) 2001-12-21 2003-06-26 Michael Foods Of Delaware, Inc. Formulation and process to prepare a premium formulated fried egg
US7288279B2 (en) 2001-12-21 2007-10-30 Michael Foods Of Delaware, Inc. Formulated fried egg product
AU2003265631A1 (en) 2002-08-23 2004-03-11 Fonterra Co-Operative Group Ltd. Method for producing a food product from a concentrated protein
US6764705B2 (en) 2002-08-30 2004-07-20 Conagra Foods, Inc. Casingless flowable food production methods, systems, and associated elongated forming tubes
US7125576B2 (en) * 2003-07-11 2006-10-24 University Of Florida Research Foundation, Inc. High protein tortillas
US20060280840A1 (en) * 2005-05-24 2006-12-14 Robertson Marion G Universal protein formulation meeting multiple dietary needs for optimal health and enhancing the human immune system
DK2286700T3 (en) 2005-07-08 2015-09-14 Stork Titan Bv DEVICE AND METHOD FOR HEATING food
US8746132B2 (en) * 2005-08-12 2014-06-10 Lawrence Equipment Inc. Heated discharge platen for dough processing system
US7833562B2 (en) 2005-11-15 2010-11-16 Michael Foods, Inc. Egg product with particulates
JP4806655B2 (ja) 2006-09-07 2011-11-02 キユーピー株式会社 改質乾燥卵白及びその製造方法、並びに改質乾燥卵白を含有する食品
CA2670734A1 (en) 2006-12-08 2008-06-19 Flexible Lifeline Systems, Inc. Enclosed track system for a fall protection system
US20080254168A1 (en) 2007-04-10 2008-10-16 Solae, Llc Dried Food Compositions
US20080292769A1 (en) 2007-05-23 2008-11-27 Tang Jill S Method and Composition of Making Pasta with Konjac Flour as a Main Ingredient
JP4978510B2 (ja) * 2008-02-26 2012-07-18 不二製油株式会社 スフレ様菓子
CA2704702C (en) * 2009-06-02 2018-06-12 Unilever Plc Aerated baked products
US20130022731A1 (en) * 2011-07-22 2013-01-24 Via Sana Llc High protein, low carbohydrate meal replacements and food
CN103005505A (zh) 2011-09-26 2013-04-03 丁诗林 空心蛋条及制作方法
US20150017295A1 (en) * 2012-01-27 2015-01-15 Conopco, Inc., D/B/A Unilever Aerated compositions containing egg albumen protein and hydrophobin
GB2510356B (en) * 2013-01-31 2017-10-18 Carton Brothers High protein ready to eat snack food
US20140271998A1 (en) 2013-03-15 2014-09-18 Aryeh HECHT Fortified egg white products
DE102014206351A1 (de) 2014-04-02 2015-10-08 Ovobest Eiprodukte Gmbh & Co. Kg Verfahren zur Herstellung eines Lebensmittels auf Basis von Eiklar
JP2016002000A (ja) 2014-06-13 2016-01-12 奥本製粉株式会社 低糖質麺及びその調製に使用するミックス粉
US20160165943A1 (en) 2014-06-18 2016-06-16 Matthew Yurgec Starch-based egg white extender in baked foodstuffs
BR112017007058A2 (pt) 2014-10-06 2017-12-12 Nestec Sa processo, produto e método
WO2016077457A1 (en) 2014-11-11 2016-05-19 Clara Foods Co. Methods and compositions for egg white protein production
MX2019005238A (es) 2016-11-04 2019-10-02 Rose Acre Farms Inc Producto alimenticio rico en proteinas y metodo para fabricar producto alimenticio rico en proteinas.

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7595081B1 (en) 2003-10-17 2009-09-29 Bellar Willis F Non-flour containing baked and related food compositions
US20140220225A1 (en) 2012-09-04 2014-08-07 Ray M. Alden High protein whipped collet extrusion crunchy snack product and manufacturing apparatus and process

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
食品成分表， ２０１６， ｐ．１８２， 食品番号「１２０１４」

Also Published As

Publication number Publication date
BR112019009044B1 (pt) 2024-03-05
BR112019009044A8 (pt) 2023-01-03
WO2018085708A1 (en) 2018-05-11
EP3534714A1 (en) 2019-09-11
US20190174775A1 (en) 2019-06-13
MX2024006448A (es) 2024-06-11
US10194669B2 (en) 2019-02-05
AU2017355522A1 (en) 2019-05-30
US20180125079A1 (en) 2018-05-10
AU2017355522B2 (en) 2022-07-07
MX2019005238A (es) 2019-10-02
CA3042705A1 (en) 2018-05-11
EP3534714A4 (en) 2020-04-29
US11896017B2 (en) 2024-02-13
JP2020500032A (ja) 2020-01-09
CN110352008A (zh) 2019-10-18
CN110352008B (zh) 2024-02-23
BR112019009044A2 (pt) 2019-07-16

Similar Documents

Publication Publication Date Title
CN102018011A (zh) 面筋蛋白替代品及其运用
JP4437928B2 (ja) 小麦粉食品製造用焙煎麦粉または焙煎麦粒、その製造方法および焙煎麦粉または焙煎麦粒入り小麦粉食品
US11896017B2 (en) Protein-rich food product and method of making a protein-rich food product
CN110521746A (zh) 一种苦荞粗纤维窝头片及其制备方法
CN108244186A (zh) 一种零添加养生蛋糕及其制备方法
CN104115898B (zh) 一种青海苔馅饼及其制备方法
RU2689715C1 (ru) Способ приготовления диетического заварного полуфабриката
CN107927063A (zh) 一种马铃薯汉堡饼及其制备方法
KR100695469B1 (ko) 누룽지를 첨가한 케이크 및 빵 제조방법과 그 조성물
KR102797700B1 (ko) 누룽지 빵 제조방법
CN115500448B (zh) 一种山药油茶及其加工方法
TWM552739U (zh) 夾心食品
TWI734104B (zh) 豆渣發酵類麵食之製作方法
JP3063268U (ja) 玄米粉を主原料とする焼成菓子
BR122023006644B1 (pt) Método de produção de um produto alimentício rico em proteína
CN106879680A (zh) 一种鳕鱼肉夹馍的制作方法
EA039632B1 (ru) Высокобелковый пищевой продукт и способ получения высокобелкового пищевого продукта
JP2002233300A (ja) 米粉を主原料とするパン様食品の製造方法
JP2024142795A (ja) 電子レンジ解凍用焼成済み冷凍パン類の製造方法
JP2016034248A (ja) 催芽玄米餅シートとその製造方法
RU2399262C1 (ru) Способ производства диабетических вафель (варианты)
KR20230087248A (ko) 고 저항전분을 함유하고 베타카로틴 함량이 증대된 즉석섭취용 단호박 가루 및 그 제조방법
KR20230083345A (ko) 샌드크림이 함유된 케이크의 제조방법
RU2403778C1 (ru) Способ получения диабетических вафель (варианты)
CN115720988A (zh) 稀豆粉饺子的制作方法及稀豆粉饺子

Legal Events

Date Code Title Description
A529 Written submission of copy of amendment under article 34 pct

Free format text: JAPANESE INTERMEDIATE CODE: A529

Effective date: 20190708

A621 Written request for application examination

Free format text: JAPANESE INTERMEDIATE CODE: A621

Effective date: 20200915

A711 Notification of change in applicant

Free format text: JAPANESE INTERMEDIATE CODE: A711

Effective date: 20210706

A977 Report on retrieval

Free format text: JAPANESE INTERMEDIATE CODE: A971007

Effective date: 20210802

A521 Request for written amendment filed

Free format text: JAPANESE INTERMEDIATE CODE: A821

Effective date: 20210706

A131 Notification of reasons for refusal

Free format text: JAPANESE INTERMEDIATE CODE: A131

Effective date: 20210824

A601 Written request for extension of time

Free format text: JAPANESE INTERMEDIATE CODE: A601

Effective date: 20211122

A521 Request for written amendment filed

Free format text: JAPANESE INTERMEDIATE CODE: A523

Effective date: 20220121

A02 Decision of refusal

Free format text: JAPANESE INTERMEDIATE CODE: A02

Effective date: 20220510

C60 Trial request (containing other claim documents, opposition documents)

Free format text: JAPANESE INTERMEDIATE CODE: C60

Effective date: 20220909

A524 Written submission of copy of amendment under article 19 pct

Free format text: JAPANESE INTERMEDIATE CODE: A524

Effective date: 20240109

A61 First payment of annual fees (during grant procedure)

Free format text: JAPANESE INTERMEDIATE CODE: A61

Effective date: 20240321

R150 Certificate of patent or registration of utility model

Ref document number: 7464249

Country of ref document: JP

Free format text: JAPANESE INTERMEDIATE CODE: R150