MX2017004349A - Alimento con alto contenido de proteinas. - Google Patents

Alimento con alto contenido de proteinas.

Info

Publication number
MX2017004349A
MX2017004349A MX2017004349A MX2017004349A MX2017004349A MX 2017004349 A MX2017004349 A MX 2017004349A MX 2017004349 A MX2017004349 A MX 2017004349A MX 2017004349 A MX2017004349 A MX 2017004349A MX 2017004349 A MX2017004349 A MX 2017004349A
Authority
MX
Mexico
Prior art keywords
food
protein
final product
high protein
protein food
Prior art date
Application number
MX2017004349A
Other languages
English (en)
Spanish (es)
Inventor
M Klein James
Air Craig
Original Assignee
Erie Foods Int 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 Erie Foods Int Inc filed Critical Erie Foods Int Inc
Publication of MX2017004349A publication Critical patent/MX2017004349A/es

Links

Classifications

    • 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
    • A23J3/10—Casein
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • 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
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
    • A23J1/22—Drying casein
    • 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 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
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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
    • 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
    • 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
    • A23P30/20—Extruding
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
    • B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
    • B29C48/00—Extrusion moulding, i.e. expressing the moulding material through a die or nozzle which imparts the desired form; Apparatus therefor
    • B29C48/022—Extrusion moulding, i.e. expressing the moulding material through a die or nozzle which imparts the desired form; Apparatus therefor characterised by the choice of material
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk 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)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Zoology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Molecular Biology (AREA)
  • Mechanical Engineering (AREA)
  • Manufacturing & Machinery (AREA)
  • Inorganic Chemistry (AREA)
  • Microbiology (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Dairy Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Grain Derivatives (AREA)
MX2017004349A 2014-10-03 2015-10-05 Alimento con alto contenido de proteinas. MX2017004349A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201462059355P 2014-10-03 2014-10-03
PCT/US2015/054082 WO2016054657A1 (en) 2014-10-03 2015-10-05 High protein food

Publications (1)

Publication Number Publication Date
MX2017004349A true MX2017004349A (es) 2017-10-25

Family

ID=55631706

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2017004349A MX2017004349A (es) 2014-10-03 2015-10-05 Alimento con alto contenido de proteinas.

Country Status (5)

Country Link
US (3) US9723859B2 (enExample)
JP (1) JP6722680B2 (enExample)
CA (1) CA2963424C (enExample)
MX (1) MX2017004349A (enExample)
WO (1) WO2016054657A1 (enExample)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9723859B2 (en) * 2014-10-03 2017-08-08 Erie Foods International, Inc. Method for producing a high protein food
AU2019398757B2 (en) 2018-12-12 2026-02-05 Erie Europe Modifying crisp texture based on the effects of alkalis and non-chemically reactive gas
EP3808183A1 (fr) * 2019-10-18 2021-04-21 Savencia Sa Biscuit de lait
FR3102911B1 (fr) * 2019-11-08 2023-05-05 Epi Ingredients Marquant croustillant laitier riche en proteines
EP4178370A4 (en) 2020-07-12 2024-11-06 Glanbia Nutritionals Limited PROCESS FOR PRODUCING EXTRUDED PUFFED PROTEIN
FR3121820B1 (fr) 2021-04-16 2025-02-28 Cie Laitiere Europeenne « Préparation alimentaire expansée à base de lait, son procédé d’obtention et ses utilisations »
MX2021015829A (es) * 2021-12-16 2023-06-19 Sigma Alimentos Sa De Cv Botana lactea esponjada libre de almidon y metodo para elaborarla.

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US3903308A (en) 1973-09-04 1975-09-02 Vernon H Ode Food bar and method of making
JPS539347A (en) * 1976-07-12 1978-01-27 Kuraray Co Method of producing fibrous highhprotein food
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US4338340A (en) 1980-07-21 1982-07-06 General Foods Corporation Extruded protein product
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Also Published As

Publication number Publication date
US9723859B2 (en) 2017-08-08
CA2963424C (en) 2024-01-02
JP2017531450A (ja) 2017-10-26
US20230345968A1 (en) 2023-11-02
CA2963424A1 (en) 2016-04-07
US11696590B2 (en) 2023-07-11
JP6722680B2 (ja) 2020-07-15
WO2016054657A1 (en) 2016-04-07
US20170311624A1 (en) 2017-11-02
US20160095332A1 (en) 2016-04-07

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