MX4043E - Procedimiento mejorado para preparar un producto alimenticio poroso y expandido - Google Patents
Procedimiento mejorado para preparar un producto alimenticio poroso y expandidoInfo
- Publication number
- MX4043E MX4043E MX74706U MX70674U MX4043E MX 4043 E MX4043 E MX 4043E MX 74706 U MX74706 U MX 74706U MX 70674 U MX70674 U MX 70674U MX 4043 E MX4043 E MX 4043E
- Authority
- MX
- Mexico
- Prior art keywords
- preparing
- food product
- improved procedure
- expanded porous
- porous food
- Prior art date
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
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/26—Working-up of proteins for foodstuffs by texturising 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- 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
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/802—Simulated animal flesh
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US417535A US3930045A (en) | 1973-11-20 | 1973-11-20 | In situ production of meat like flavor in extruded porous food product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| MX4043E true MX4043E (es) | 1981-11-23 |
Family
ID=23654383
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| MX74706U MX4043E (es) | 1973-11-20 | 1974-11-18 | Procedimiento mejorado para preparar un producto alimenticio poroso y expandido |
Country Status (20)
| Country | Link |
|---|---|
| US (1) | US3930045A (es) |
| JP (1) | JPS5718853B2 (es) |
| BE (1) | BE822068A (es) |
| CA (1) | CA1035193A (es) |
| CH (1) | CH588824A5 (es) |
| DE (1) | DE2454597C2 (es) |
| DK (1) | DK601674A (es) |
| ES (1) | ES432062A1 (es) |
| FR (1) | FR2251277B1 (es) |
| GB (1) | GB1468385A (es) |
| IE (1) | IE42072B1 (es) |
| IN (1) | IN138741B (es) |
| IT (1) | IT1025875B (es) |
| LU (1) | LU71305A1 (es) |
| MX (1) | MX4043E (es) |
| MY (1) | MY7800278A (es) |
| NL (1) | NL7415043A (es) |
| PH (1) | PH10545A (es) |
| SE (1) | SE394361B (es) |
| ZA (1) | ZA747082B (es) |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA1100225A (en) * | 1977-05-13 | 1981-04-28 | Lloyd D. Reed | Thermographic areameter |
| IE781992L (en) * | 1977-10-10 | 1984-04-18 | Mars G B Ltd | Packaged food product |
| DE3408971A1 (de) * | 1984-03-12 | 1985-09-19 | Milupa Ag, 6382 Friedrichsdorf | Verfahren zur herstellung keimarmer lebensmittelpraeparate |
| US5216945A (en) * | 1987-04-06 | 1993-06-08 | Nestec S.A. | Apparatus for preparation of a flavoring agent |
| CH670743A5 (es) * | 1987-04-06 | 1989-07-14 | Nestle Sa | |
| ES2041304T3 (es) * | 1987-12-07 | 1993-11-16 | Quest International B.V. | Procedimiento para mejorar las caracteristicas de sabor de productos de patatas. |
| US7989013B2 (en) * | 2006-08-04 | 2011-08-02 | Firmenich Sa | Furyl thioalkanals useful in the flavor industry |
| CN102170796A (zh) | 2008-10-03 | 2011-08-31 | 帝斯曼知识产权资产管理有限公司 | 用谷胱甘肽或半胱氨酸制造食物香料或饲料香料的方法 |
| JP5857303B2 (ja) * | 2010-05-21 | 2016-02-10 | 不二製油株式会社 | 大豆蛋白組織化物の食感改善方法 |
| CN103099178B (zh) * | 2013-01-10 | 2014-03-26 | 增城华栋调味品有限公司 | 一种麻辣风味调味粉及其制备方法和应用 |
| RU2765752C2 (ru) | 2016-12-16 | 2022-02-02 | Сосьете Де Продюи Нестле С.А. | Олигосахариды для создания вкусоароматических свойств |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2934437A (en) * | 1955-04-07 | 1960-04-26 | Lever Brothers Ltd | Flavoring substances and their preparation |
| US3394015A (en) * | 1964-01-16 | 1968-07-23 | Int Flavors & Fragrances Inc | Product and process of reacting a proteinaceous substance with a sulfurcontaining compound to provide a meat-like flavor |
| DE1492986C2 (de) * | 1964-05-21 | 1979-05-17 | Archer Daniels Midland Co, Minneapolis, Mina (V.StA.) | Verfahren zur Herstellung von Proteinnahrungsmitteln mit Fleischcharakter |
| US3480442A (en) * | 1966-06-22 | 1969-11-25 | Archer Daniels Midland Co | Process for preparing a high protein snack |
| US3496858A (en) * | 1966-12-09 | 1970-02-24 | Ralston Purina Co | Method for preparing a protein product |
| US3753735A (en) * | 1970-08-10 | 1973-08-21 | Nibb It Products Ass Ltd | Method of making an expanded crisp snack food product |
| GB1389592A (en) * | 1971-12-23 | 1975-04-03 | Gen Foods Corp | Expanded protein product and manufacture thereof |
-
1973
- 1973-11-20 US US417535A patent/US3930045A/en not_active Expired - Lifetime
-
1974
- 1974-11-04 GB GB4756574A patent/GB1468385A/en not_active Expired
- 1974-11-04 ZA ZA00747082A patent/ZA747082B/xx unknown
- 1974-11-05 CA CA213,010A patent/CA1035193A/en not_active Expired
- 1974-11-06 SE SE7413924A patent/SE394361B/xx not_active IP Right Cessation
- 1974-11-07 IN IN2458/CAL/74A patent/IN138741B/en unknown
- 1974-11-07 IE IE2293/74A patent/IE42072B1/en unknown
- 1974-11-08 CH CH1494174A patent/CH588824A5/xx not_active IP Right Cessation
- 1974-11-12 BE BE150400A patent/BE822068A/xx not_active IP Right Cessation
- 1974-11-13 FR FR7437429A patent/FR2251277B1/fr not_active Expired
- 1974-11-18 MX MX74706U patent/MX4043E/es unknown
- 1974-11-18 DE DE2454597A patent/DE2454597C2/de not_active Expired
- 1974-11-18 JP JP13262374A patent/JPS5718853B2/ja not_active Expired
- 1974-11-18 PH PH16523A patent/PH10545A/en unknown
- 1974-11-18 LU LU71305A patent/LU71305A1/xx unknown
- 1974-11-19 DK DK601674A patent/DK601674A/da not_active Application Discontinuation
- 1974-11-19 NL NL7415043A patent/NL7415043A/xx not_active Application Discontinuation
- 1974-11-19 ES ES432062A patent/ES432062A1/es not_active Expired
- 1974-11-20 IT IT29657/74A patent/IT1025875B/it active
-
1978
- 1978-12-30 MY MY278/78A patent/MY7800278A/xx unknown
Also Published As
| Publication number | Publication date |
|---|---|
| FR2251277A1 (es) | 1975-06-13 |
| ZA747082B (en) | 1975-11-26 |
| CH588824A5 (es) | 1977-06-15 |
| IT1025875B (it) | 1978-08-30 |
| DE2454597C2 (de) | 1983-05-05 |
| JPS5077556A (es) | 1975-06-24 |
| PH10545A (en) | 1977-06-07 |
| IN138741B (es) | 1976-03-27 |
| DK601674A (es) | 1975-07-21 |
| US3930045A (en) | 1975-12-30 |
| MY7800278A (en) | 1978-12-31 |
| LU71305A1 (es) | 1975-05-28 |
| JPS5718853B2 (es) | 1982-04-19 |
| SE7413924L (es) | 1975-05-21 |
| NL7415043A (nl) | 1975-05-22 |
| CA1035193A (en) | 1978-07-25 |
| SE394361B (sv) | 1977-06-27 |
| GB1468385A (en) | 1977-03-23 |
| ES432062A1 (es) | 1976-11-01 |
| FR2251277B1 (es) | 1979-06-08 |
| AU7522374A (en) | 1976-05-13 |
| IE42072L (en) | 1975-05-20 |
| BE822068A (fr) | 1975-05-12 |
| IE42072B1 (en) | 1980-06-04 |
| DE2454597A1 (de) | 1975-06-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| AR206908A1 (es) | Procedimiento mejorado para preparar derivados 1-aciloxicarbonilicos | |
| SE398702B (sv) | Forfarande for framstellning av potatisbitar, lempliga att frysa | |
| NL7416061A (nl) | Werkwijze ter bereiding van smeerbare sojakaas. | |
| NL7414741A (nl) | Werkwijze ter bereiding van polyurethanschuim en aldus verkregen schuimprodukten. | |
| SE423536B (sv) | Forfarande for framstellning av flerverda alkoholer | |
| AR205129A1 (es) | Procedimiento para preparar nuevos derivados de chalcona | |
| MX4043E (es) | Procedimiento mejorado para preparar un producto alimenticio poroso y expandido | |
| NO138643C (no) | Fremgangsmaate for aa fremstille et ekspandert, poroest naeringsmiddelprodukt med en kjoettlignende smak | |
| AR207752A1 (es) | Procedimiento para obtener acidos 7-amino-sustituido-3-tiometilsustituido-3-cefem-4-carboxilicos | |
| NL7413976A (nl) | Werkwijze ter bereiding van voedingsmiddelen. | |
| BE813758A (fr) | Produit alimentaire. | |
| NL7514065A (nl) | Werkwijze ter bereiding van gedehydrateerde voe- dingsmiddelen. | |
| CA1009891A (en) | Preparation of sliced dried beef product | |
| AR205979A1 (es) | Base de producto seco para preparar postres multicapas | |
| AU7002774A (en) | Food forming apparatus | |
| AR202421A1 (es) | Procedimiento para preparar acidos 2-cloro-5-sulfamoil-benzoicos | |
| AR201506A1 (es) | Procedimiento para preparar derivados de 4-hidroxi-3-nitrocarboestirilo | |
| AR210132A1 (es) | Procedimiento para preparar nuevos derivados de 3-amino-4-acetil-5-metil-pirrol | |
| AR200962A1 (es) | Procedimiento para preparar nuevos derivados de alfa-l-arabinosido de digitoxigenina | |
| AR213418A1 (es) | Procedimiento para preparar fenoxialquil-alcanodionas | |
| AR193516A1 (es) | Un metodo para preparar un producto alimenticio para animales y producto obtenido | |
| AR219471A1 (es) | Procedimiento para preparar derivados 6-desoxi-6-azido-7,8-dihidroisomorfinicos y 6-desoxi-6-azido-14-hidroxi-7,8-dihidroisomorfinicos | |
| AR197965A1 (es) | Procedimiento para preparar un producto alimenticio esponjado | |
| AR203639A1 (es) | Procedimiento para preparar derivados de n-fenil-n-aminoalquil-2-amino-indano | |
| AR199146A1 (es) | Procedimiento para la obtencion de 16-0-alquil derivados de digitoxosidos de gitoxigenina |