NZ198338A - Foamed crispy snack product and production thereof from casein, cereal and soya protein - Google Patents
Foamed crispy snack product and production thereof from casein, cereal and soya proteinInfo
- Publication number
- NZ198338A NZ198338A NZ198338A NZ19833881A NZ198338A NZ 198338 A NZ198338 A NZ 198338A NZ 198338 A NZ198338 A NZ 198338A NZ 19833881 A NZ19833881 A NZ 19833881A NZ 198338 A NZ198338 A NZ 198338A
- Authority
- NZ
- New Zealand
- Prior art keywords
- protein
- casein
- snack product
- weight
- product according
- Prior art date
Links
- 102000004169 proteins and genes Human genes 0.000 title claims description 60
- 108090000623 proteins and genes Proteins 0.000 title claims description 60
- 235000018102 proteins Nutrition 0.000 title claims description 59
- 239000005018 casein Substances 0.000 title claims description 38
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 title claims description 38
- 235000021240 caseins Nutrition 0.000 title claims description 38
- 235000011888 snacks Nutrition 0.000 title claims description 25
- 244000068988 Glycine max Species 0.000 title claims description 23
- 235000010469 Glycine max Nutrition 0.000 title claims description 23
- 235000013339 cereals Nutrition 0.000 title claims description 12
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 37
- 239000003513 alkali Substances 0.000 claims description 23
- 238000000034 method Methods 0.000 claims description 19
- 238000001125 extrusion Methods 0.000 claims description 18
- 229940071162 caseinate Drugs 0.000 claims description 15
- 239000002253 acid Substances 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 12
- 108010068370 Glutens Proteins 0.000 claims description 10
- 235000021312 gluten Nutrition 0.000 claims description 10
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 6
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 claims description 5
- 108010064851 Plant Proteins Proteins 0.000 claims description 3
- 239000001569 carbon dioxide Substances 0.000 claims description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 3
- 235000021118 plant-derived protein Nutrition 0.000 claims description 3
- 229910000288 alkali metal carbonate Inorganic materials 0.000 claims description 2
- 150000008041 alkali metal carbonates Chemical class 0.000 claims description 2
- 238000000926 separation method Methods 0.000 claims description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 claims 1
- 150000001875 compounds Chemical class 0.000 claims 1
- 102000011632 Caseins Human genes 0.000 description 31
- 108010076119 Caseins Proteins 0.000 description 31
- 239000000047 product Substances 0.000 description 25
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 14
- 229910000027 potassium carbonate Inorganic materials 0.000 description 7
- 235000011181 potassium carbonates Nutrition 0.000 description 7
- 239000000243 solution Substances 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 3
- 235000012438 extruded product Nutrition 0.000 description 3
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 238000007385 chemical modification Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 229940080237 sodium caseinate Drugs 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 229910052784 alkaline earth metal Inorganic materials 0.000 description 1
- -1 alkaline earth metal carbonate Chemical class 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 150000004649 carbonic acid derivatives Chemical class 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 125000002485 formyl group Chemical class [H]C(*)=O 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 150000004679 hydroxides Chemical class 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000000314 lubricant Substances 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 229910000028 potassium bicarbonate Inorganic materials 0.000 description 1
- 235000015497 potassium bicarbonate Nutrition 0.000 description 1
- 239000011736 potassium bicarbonate Substances 0.000 description 1
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 238000000954 titration curve Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/42—Isolation or recuperation of tea flavour or tea oil
- A23F3/423—Isolation or recuperation of tea flavour or tea oil by solvent extraction; Tea flavour from tea oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/36—Reducing or removing alkaloid content; Preparations produced thereby; Extracts or infusions thereof
- A23F3/366—Reducing or removing alkaloid content; Preparations produced thereby; Extracts or infusions thereof by extraction of the leaves with selective solvents
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
- Beans For Foods Or Fodder (AREA)
Description
Pricrtty Date{s): . ??
CompJsto Cpc-c'.Eccticn Filed: U.'f]; fj Cl„l. 3Ul|3if
W « • ■ ■ • • • o • <• I • • I • a D t ■ ■ ■ ■ ■. a ■ ■ ■
Publication Date: . .04 .DKA®?.. f. 0. Journal Ko: !?£?.
1 983 33
Mff ny
No.: Date:
NEW ZEALAND
PATENTS ACT, 1953
COMPLETE SPECIFICATION
•. ; >1 ,J "s'JJ
SNACK PRODUCT BASED ON PROTEIN AND PROCESS FOR ITS PRODUCTION
*/ We,
MEGGLE MILCHINDUSTRIE GmbH & CO. KG, a limited liability company and partner of Meggle Strasse 6-12, D-8094 Reitmehring, West Germany hereby declare the invention for which Jc / we pray that a patent may be granted toHiW/us, and the method by which it is to be performed, to be particularly described in and by the following statement: -
The present invention is concerned with a foamed, crispy snack product produced by extrusion and based on protein and with a process for the production thereof.
It is known to produce snacks by extruding casein and caseinate under certain conditions. The extrusion of caseinate admittedly gives snack-like products but it is a disadvantage that the products obtained are not brittle enough and sometimes, because of their toughness, they are too difficult to chew in order to be useful as crispy snacks. New Zealand a solution to this problem in which the casein or caseinate dry mass is modified with certain amounts of aldehyde, a crispy, brittle product being obtained. However, such a chemical modification can encounter prejudices and resentments which may impair the commercial success of such a product. Therefore, it would, if possible, be desirable to produce such a snack only from conventional nutriments and foodstuff components, without chemical modification.
The present invention solves this problem by providing a foamed, crispy snack product, produced by extrusion and containing 51 to 9 5% dry weight of protein, the total protein content comprising 30 to 70% by weight of caseinate or caseinate and casein,
Patent Specification No. 193080 discloses
2 to
% by weight of cereal protein and 10 to 70% by weight of soya protein, and has a specific density of from 0.1 to 0.4 and a maximum water content of 12%.
The present invention is based upon the surprising discovery of the fact that casein, cereal protein and soya protein, when they are present in definite amount ratios, can, on the one hand, be readily extruded and, on the other hand, under the extrusion conditions, give a brittle, crispy product of the above-described kind in which there is no danger that, in the case of storage, undesired properties arise, such as insufficient brittleness and difficult chew-ability.
The snack product according to the present invention preferably contains 70 to 85% by weight of protein in the dry mass, the remainder comprising ash, raw fibres, carbohydrate and fat, these components being, in particular, introduced into the product by the soya protein and the cereal protein. Therefore, the amount of these components also depends upon the quality and composition of the particular soya protein or cereal protein used. The cereal protein used is preferably gluten. In the case of the soya protein, products containing from 50% to more than 90% by weight of protein can be used as starting materials. Depending upon the amount of high percentage proteins
1 983 38
used, snacks are obtained containing over 90% by weight of protein in the dry mass. If flavour-imparting foodstuffs or extrudable starch carriers are also used, the desirable characteristics of the product according to the present invention are not : impaired, provided that the proportion of protein present therein is more than 50% by weight of the dry mass.
Of the amount of protein in the snack according to the present invention, preferably 30 to 60% consists of caseinate, which can still contain undigested casein. The preferred amount of soya protein is from 35 to 65% by weight and the preferred amount of cereal protein is from 2 to 15% by weight, in each case referred to the total amount of protein" present.
In the scope of the composition according to the present invention, the good extrudability is, in particular, determined by the caseinate content. It is assumed that the caseinate acts as a lubricant for the extrusion of the soya protein.
For the production of the product according to the present invention, casein is used as starting material, alkali being added in such an amount that, during the extrusion process, digestion also takes place with the formation of caseinate. Thus, the present invention provides a process for the production
1 983
-s-
of the above-described snack product, wherein casein alone, before admixing with the other proteins, or casein in admixture with the cereal protein and/or the soya protein, is mixed with an aqueous alkali solution containing an amount of alkali which, by reaction with the casein alone, would give a pH value of 5.4 to 8, any still missing plant proteins are then admixed and, together with the alkali solution or after separation thereof, so much water is admixed that a water content of the mixture, before or during the extrusion, of at least 13% is obtained, whereafter the so obtained mixture is extruded at a temperature above 100°C. and under pressure into a zone of lower pressure and lower temperature.
The aqueous alkali solution is preferably sprayed on to the casein before admixing the two plant proteins. However, it is also possible first to premix the casein with one or both of the other proteins and then to add the alkali solution. When soya and wheat proteins with a certain alkali capacity are used, it can be necessary to add thereto more alkali than that determined for the casein. This can, however, be determined in a preliminary experiment.
The amount of water introduced into the initial paste for the extrusion depends upon the conditions in the extruder, especially the temperature, which, in turn, determines the vapour pressure, the extruder
T
1 983 38
construction, which can result in a more or less large escape of water vapour during heating up, and possibly also the flow characteristics in the extruder. Thus, in general, in the case of a two-screw extruder, a smaller water content is necessary for the extrusion' than in the case of a single-screw extruder. However, in any case, by means of a few preliminary experiments, it is easily possible to determine that amount of water which must be added in order that the end product,
after extrusion, has the above-mentioned water content and displays the desired consistency and density.
The process according to the present invention leads directly to the desired crispy-brittle consistency, without a special post-treatment step, for example an after-drying, being necessary. However, in the case of a product with a water content lying on the upper limit of the admissible water content, it is still possible to carry out a post-drying, a further improvement of the consistency thereby being achieved.
Furthermore, the specific density of the snack, which should be from 0.1 to 0.4 and preferably from 0.1 to 0.25, is also determined by the extruding conditions and the water content before or during the extruding. The extrusion temperature used is preferably at least 110°C., the best results having been achieved at temperatures above 160°C., for example
170 to 200°C. It is also possible to extrude in several stages at different temperatures, in which case the above-mentioned temperatures apply to the last extrusion step.
The casein used is preferably acid casein. :
Foaming is achieved by the expansion which occurs during passage from the extruder mouth piece into a zone of lower temperature and lower pressure, the water vaporising under the temperature conditions employed and the carbon dioxide liberated during the extrusion thereby acting together. The alkali used is preferably one which splits off carbon dioxide under the temperature and pressure conditions of the extruder employed, preferably an alkali metal carbonate or bicarbonate or an alkaline earth metal carbonate or bicarbonate. The carbonates and bicarbonates can also be used together with hydroxides and/or edible acids. Thus, by appropriate combination, any desired pH value in the above-given range can be achieved. As already mentioned above, the amount of alkali used is so chosen that, with the casein alone, under the usual conditions of caseinate production, it gives rise to a product with a pH value of from 5.4^0^ and preferably of from 5.8 to 6.5. When using potassium carbonate, typical amounts of alkali lie, for example, from 2 to 5% by weight, referred to the amount of acid casein. The amount of alkali necessary
1 983
j
for the achievement of a particular pH value can easily be determined by titration in a simple preliminary experiment. In the accompanying drawing, the Figure shows a typical titration curve of acid casein for the determination of the amount of alkali to be -added.
The snack according to the present invention is admittedly preferably produced in the above-described manner, starting from casein and alkali, but it is also possible to start directly from caseinate, for example from sodium caseinate. In this case, the total water content of the mixture to be extruded is also adjusted to the range of from 13 to 18 and preferably from 15 to 17% by weight.
The following Examples are given for the purpose of illustrating the present invention:-Example 1.
50 Parts by weight of acid casein (protein content 86%, dry mass 90%) were sprayed with 3.3 parts by weight of potassium carbonate, referred to the acid casein, in the form of an aqueous solution. The water content of the solution was such that the total mixture had a water content of 16%, including the moisture already contained in the proteins. 64 Parts by weight of soya protein (64% protein, 91% dry mass) and 4 parts by weight of gluten (83% protein, 91% dry mass) were then thoroughly incorporated.
198 3 38
4
The mixture obtained was extruded in a single-screw extruder with two zones, the temperature of the first zone being 110°C. and that of the second zone being 180°C. The rate of revolution was 180 rpm and the extruder nozzle was of 3 mm. diameter. The extrusion took place smoothly and, after the emergence from the second zone into the surrounding atmosphere, the product expanded to give a foam-like, brittle substance with a density of 0.115 and water content of 8%. Example 2.
The process of Example 1 was repeated but 49 parts by weight of soya protein and 1 part by weight of gluten were incorporated. Extruding was difficult and the product obtained was deficient to unsatisfactory. Example 3.
The process of Example 1 was repeated with the use of 48 parts by weight of soya protein and 2 parts by weight of gluten. Extruding took place smoothly and the product obtained was acceptable. Debsity 0.15,
water content 7.5%.
Example 4.
40 Parts by weight of sodium caseinate were mixed with 50 parts by weight of soya protein and 10 parts by weight of gluten. The water content was adjusted to 16%. Extruding took place under the conditions of Example 1. The product obtained had the desired brittle, foamy character. Density 0.17, water content 8%.
1 983
Repetition of the process with 15 or 17% water content gave a qualitatively equal foamed, crispy snack product with a density of 0.17 or 0.18, respectively, and a water content of 7.0 or 9.0%, respectively.
Example 5. :
Parts by weight of acid casein were mixed with 60 parts by weight of soya protein and 5 parts by weight of gluten and sprayed with 3.8% potassium carbonate, -referred to the casein, in aqueous solution. The water content was adjusted to 16%. Extruding took place under the conditions given in Example 1. The extrud-ability was good and the product had the desired brittle foam structure. Density 0.13, water content 9.5%.
Similar results were achieved with 15 and 17%
water content and with a temperature in the last extruder stage of 160°C. Density 0.18 or 2.0, respectively, water content 9.0 or 10.2, respectively.
Example 6.
Under the same conditions as used in Example 1, there were extruded: 40% acid casein, 55% soya protein and 5% gluten. Alkali addition 3.3%, referred to acid casein, of potassium carbonate. Density of the extruded product 0.145, water content 8.5%.
The process was repeated but with the use of 4.5% potassium carbonate and 5.0% potassium bicarbonate, products of comparable density and water content being obtained.
1 9633
Example 7.
Under the same conditions as used in Example 1, there were extruded: 30% acid casein, 60% soya protein and 10% gluten. Alkali addition, referred to casein, 3.0% potassium carbonate. Water content adjustment to 13%. Density of the extruded product 0.18, water content 7.5%.
Example 8.
Under the same conditions as used in Example 1, there were extruded: 30% acid casein, 60% soya protein, 5% gluten and 5% maize grit. Alkali addition, referred to casein, 3.3% potassium carbonate. Water content adjustment to 15%. Density of the extruded product 0.17, water content 8.2%.
In the following Table, the compositions described in the above Examples are given in tabular form.
• o
TABLE
Ex ample acid casein soya protein product wheat protein product total dry mass incl. alkali total total amount dry mass protein proportion of protein amount dry mass protein proportion of protein amount dry mass protein proportion of protein protein protein in dry mass
1
50
45
42.5
56.5
46
41.9
29.4
39.1
4
3.7
3.3
4.4
92.1
75.2
81.7
2
50
45
42.5
56.6
49
44.6
31.4
41.8
1
0.9
0.8
1.1
92.0
75.1
81.6
3
50
45
42.5
56.7
48
43.7
.7
41.0
2
1.8
1.7
2.3
92.0
74.9
81.4
4
40
36
34
45.8
50
45.5
32
43.1
9
8.3
11.2
92.0
74.3
80.8
22.5
21.25
33.3
60
54.6
38.4
60.1
4.5
4.2
6.6
83.2
63.9
76.8
6
40
36
34
46.3
55
50.0
.2
48.0
4.5
4.2
.7
92.0
73.4
79.8
7
27
.5
.3
60
54.6
38.4
53.2
9
8.3
11.5
91.8
72.2
78.6
8
27
.5
37.4
60
54.6
38.4
56.4
4.5
4.2
6.2
92.1
%
without including added water
68.1
73.9
-13
Claims (16)
1. A foamed, crispy snack product, produced by extrusion and containing 51 to 95% dry weight of protein, the total protein content comprising 30 to 70% by weight of caseinate or caseinate and casein, 2 to 25% by weight of cereal protein and 10 to 70% by weight of soya protein, and has a specific density of from 0.1 to 0.4 and a maximum water content of 12%.
2. A snack product according to claim 1, wherein it contains 70 to 85% by weight of the dry mass of protein.
3. A snack product according to claim 1 or 2, wherein the total protein content comprises 30 to 60% by weight of caseinate or caseinate and casein.
4. A snack product according to any one of the preceding claims, wherein the total protein content includes 2 to 15% by weight of cereal protein which comprises gluten.
5. A snack product according any one of the preceding claims, wherein the total protein content comprises 35 to 65% by weight of soya protein.
6. A snack product according to any one of the preceding claims including flavouring and/or consistency-imparting foodstuff components.
7. A snack product according to claim 1, substantially as hereinbefore described and exemplified.
8. A process whereby a snack product according to any one of claims 1 to 7 is produced, wherein casein alone, before admixing with the other proteins, or casein in admixture with soya protein and/or cereal protein, is mixed with an aqueous alkali solution containing an amount of alkali which, by reaction with casein alone, would give a pH value of from 5.4 to 8, any still missing plant proteins are then admixed and, together with the alkali solution or after separation thereof, so much water is admixed that a water content of the mixture, before or during extrusion, of at least 13% is obtained, whereafter the so obtained mixture is extruded at a temperature above 100°C. and under pressure into a zone of lower pressure and lower temperature.
9. A process whereby a snack product according to any one of claims 1 to 7 is produced, wherein casein alone, before admixing with the other proteins, or casein in admixture with the cereal protein and/or the soya protein, is mixed with so much water that the mixture, before or during extrusion has a water content of at least 13% and the so obtained mixture is extruded at a temperature above 100°C. and under pressure into a zone of lower pressure and lower temperature.
10. A process according to claim 8, wherein the amount of alkali added is one which, in the case of reaction with the casein alone, would give a pH value of 5.8 to 7. M.Z. PATENT OFFICE 20 JUL 1984 - "J Q " O n ri t./ v OO O -15-
11. A process according to any one of claims 8 to 10, wherein extrusion is carried out at a temperature of over 150°C.
12. A process according to any one of claims 8, 10 and 11, wherein the alkali used is a compound which splits off carbon dioxide under the temperature and pressure conditions of the extruder employed.
13. A process according to claim 12, wherein an alkali metal carbonate or bicarbonate is used.
14. A process according to claim 13, wherein the carbonate or bicarbonate is used together with an edible acid.
15. A process for the production of a snack product according to any one of claims 1 to 7, substantially as hereinbefore described and exemplified.
16. A snack product, whenever produced by the process according to any one of claims 8 to 15. ; ' A- J. - r- Per L'- ^ '
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19803039348 DE3039348A1 (en) | 1980-10-17 | 1980-10-17 | PROTEIN-BASED SNACK PRODUCT AND METHOD FOR THE PRODUCTION THEREOF |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| NZ198338A true NZ198338A (en) | 1984-12-14 |
Family
ID=6114646
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NZ198338A NZ198338A (en) | 1980-10-17 | 1981-09-11 | Foamed crispy snack product and production thereof from casein, cereal and soya protein |
Country Status (13)
| Country | Link |
|---|---|
| JP (1) | JPS5915615B2 (en) |
| AT (1) | AT377683B (en) |
| AU (1) | AU7515081A (en) |
| BE (1) | BE890674A (en) |
| CH (1) | CH648992A5 (en) |
| DE (1) | DE3039348A1 (en) |
| FI (1) | FI813059L (en) |
| FR (1) | FR2492228B1 (en) |
| GR (1) | GR75735B (en) |
| IT (1) | IT1144830B (en) |
| NL (1) | NL8104314A (en) |
| NZ (1) | NZ198338A (en) |
| SE (1) | SE8105963L (en) |
Cited By (1)
| 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 |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1300083A1 (en) * | 2001-10-04 | 2003-04-09 | Societe Des Produits Nestle S.A. | Milk-based snack |
| EP1721530A1 (en) * | 2005-05-11 | 2006-11-15 | Nestec S.A. | Casein based puffed products, their preparation and their use in food products |
| AU2006299622A1 (en) * | 2005-09-30 | 2007-04-12 | Archer-Daniels-Midland Company | High-protein soy-wheat crisps |
| AU2006203507A1 (en) * | 2006-08-14 | 2008-02-28 | Nestec S.A. | A Proteinaceous Foodstuff |
| DE102007002295A1 (en) | 2007-01-09 | 2008-07-10 | Gelita Ag | Protein-based food product and method of manufacture |
| DE102019108011B4 (en) | 2019-03-28 | 2022-07-28 | Daniel Schaaf | Expanded food or feed extrudate |
| DE202019101763U1 (en) | 2019-03-28 | 2019-04-10 | Daniel Schaaf | Expanded food or feed extrudate |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE127701C (en) * | ||||
| US3814824A (en) * | 1971-06-28 | 1974-06-04 | Procter & Gamble | Breakfast cereals containing soy material and sodium bicarbonate |
| US3987206A (en) * | 1974-11-14 | 1976-10-19 | International Telephone And Telegraph Corporation | High complete protein bread |
| DE2742083C2 (en) * | 1977-09-19 | 1982-11-18 | Meggle Milchindustrie Gmbh & Co Kg, 8094 Reitmehring | Process for the production of milk protein digestion products |
| FR2405656A1 (en) * | 1977-10-17 | 1979-05-11 | Sopharga Lab | NEW FOOD OR DIET SUBSTANCE HAVING AN ALVEOLAR STRUCTURE, PROCESS FOR THE PREPARATION OF SUCH SUBSTANCE |
| DE2910665A1 (en) * | 1979-03-19 | 1980-09-25 | Meggle Milchind Gmbh & Co | IMPROVED MILK PROTEIN PRODUCT BASED ON CASEIN OR CASEINATE AND METHOD FOR THE PRODUCTION THEREOF |
-
1980
- 1980-10-17 DE DE19803039348 patent/DE3039348A1/en not_active Ceased
-
1981
- 1981-08-31 GR GR65903A patent/GR75735B/el unknown
- 1981-09-03 IT IT68169/81A patent/IT1144830B/en active
- 1981-09-11 CH CH5905/81A patent/CH648992A5/en not_active IP Right Cessation
- 1981-09-11 AU AU75150/81A patent/AU7515081A/en not_active Abandoned
- 1981-09-11 NZ NZ198338A patent/NZ198338A/en unknown
- 1981-09-18 NL NL8104314A patent/NL8104314A/en not_active Application Discontinuation
- 1981-09-30 FR FR8118482A patent/FR2492228B1/en not_active Expired
- 1981-10-01 FI FI813059A patent/FI813059L/en not_active Application Discontinuation
- 1981-10-08 BE BE0/206199A patent/BE890674A/en not_active IP Right Cessation
- 1981-10-08 SE SE8105963A patent/SE8105963L/en not_active Application Discontinuation
- 1981-10-15 JP JP56163561A patent/JPS5915615B2/en not_active Expired
- 1981-10-16 AT AT0444481A patent/AT377683B/en not_active IP Right Cessation
Cited By (2)
| 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 |
| US11696590B2 (en) | 2014-10-03 | 2023-07-11 | Erie Group International, Inc. | Method for producing a high protein food |
Also Published As
| Publication number | Publication date |
|---|---|
| IT1144830B (en) | 1986-10-29 |
| DE3039348A1 (en) | 1982-04-22 |
| NL8104314A (en) | 1982-05-17 |
| GR75735B (en) | 1984-08-02 |
| FR2492228A1 (en) | 1982-04-23 |
| FI813059L (en) | 1982-04-18 |
| JPS5915615B2 (en) | 1984-04-10 |
| JPS5794249A (en) | 1982-06-11 |
| AT377683B (en) | 1985-04-25 |
| FR2492228B1 (en) | 1985-08-02 |
| ATA444481A (en) | 1984-09-15 |
| BE890674A (en) | 1982-02-01 |
| SE8105963L (en) | 1982-04-18 |
| IT8168169A0 (en) | 1981-09-03 |
| CH648992A5 (en) | 1985-04-30 |
| AU7515081A (en) | 1982-04-22 |
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