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
high protein
protein food
food
tempered
milled
Prior art date
Application number
MX2017004349A
Other languages
English (en)
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
    • 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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING 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)
  • Food Science & Technology (AREA)
  • Biochemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Dairy Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Grain Derivatives (AREA)

Abstract

La presente invención se refiere a un alimento con alto contenido de proteínas que se puede producir a través de un proceso de extrusión mediante el cual la caseína ácida se mezcla con proteína de suero de leche, álcali y agua. Tras salir del extrusor, la mezcla se puede cortar, secar, y/o templar, moler y tamizar antes de ser procesado o envasado adicionalmente. El producto final se puede configurar como un alimento con alto contenido de proteínas crujiente o un alimento con alto contenido de proteínas en polvo. El contenido de proteína del producto final puede ser aproximadamente 90-95% sobre una base de peso seco.
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 (es)
JP (1) JP6722680B2 (es)
CA (1) CA2963424C (es)
MX (1) MX2017004349A (es)
WO (1) WO2016054657A1 (es)

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* Cited by examiner, † Cited by third party
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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
EP3893659A1 (en) 2018-12-12 2021-10-20 Erie Europe Modifying crisp texture based on the effects of alkalis and non-chemically reactive gas
FR3102911B1 (fr) * 2019-11-08 2023-05-05 Epi Ingredients Marquant croustillant laitier riche en proteines
WO2022015671A2 (en) * 2020-07-12 2022-01-20 Glanbia Nutritionals Ltd. Method for producing extruded puffed protein
FR3121820A1 (fr) 2021-04-16 2022-10-21 Compagnie 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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Also Published As

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

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