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GB1262510A - Method of producing and edible snack-former - Google Patents

Method of producing and edible snack-former

Info

Publication number
GB1262510A
GB1262510A GB43927/69A GB4392769A GB1262510A GB 1262510 A GB1262510 A GB 1262510A GB 43927/69 A GB43927/69 A GB 43927/69A GB 4392769 A GB4392769 A GB 4392769A GB 1262510 A GB1262510 A GB 1262510A
Authority
GB
United Kingdom
Prior art keywords
product
puffing
moisture
resultant
extrusion
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.)
Expired
Application number
GB43927/69A
Inventor
Louis Sair
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.)
Griffith Laboratories Ltd
Original Assignee
Griffith Laboratories Ltd
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 Griffith Laboratories Ltd filed Critical Griffith Laboratories Ltd
Priority to GB43927/69A priority Critical patent/GB1262510A/en
Publication of GB1262510A publication Critical patent/GB1262510A/en
Expired legal-status Critical Current

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
    • 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 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
    • 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
    • A23P30/38—Puffing or expanding by heating

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)
  • Confectionery (AREA)
  • Formation And Processing Of Food Products (AREA)
  • Grain Derivatives (AREA)

Abstract

1,262,510. Puffed protein product. GRIFFITH LABORATORIES Ltd. 4 Sept., 1969, No. 43927/69. Heading A2B. [Also in Division C3] A puffed mass comprising essentially edible hydrophilic proteinaceous material, for example casein, and being the product of puffing a coherent glassy translucent extruded body comprising said material and moisture, may be prepared by subjecting to mechanical pressure and extrusion a moist crumbly-tofree-flowing mix comprising the material and water such that the resultant plasticised mix will resist a rapid release of moisture therefrom, and after the extrusion the resulting moist translucent-to-glassy product is subjected to a water boiling temperature to vaporise the moisture trapped within the product with concomitant build up of pressure and resultant puffing. A certain degree of drying may be effected prior to puffing. Examples relate to products comprising casein per se and in combination with wheat flour, sodium or calcium caseinate, soy protein and the sodium salt thereof, corn starch, and yellow corn flour.
GB43927/69A 1969-09-04 1969-09-04 Method of producing and edible snack-former Expired GB1262510A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB43927/69A GB1262510A (en) 1969-09-04 1969-09-04 Method of producing and edible snack-former

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB43927/69A GB1262510A (en) 1969-09-04 1969-09-04 Method of producing and edible snack-former

Publications (1)

Publication Number Publication Date
GB1262510A true GB1262510A (en) 1972-02-02

Family

ID=10430974

Family Applications (1)

Application Number Title Priority Date Filing Date
GB43927/69A Expired GB1262510A (en) 1969-09-04 1969-09-04 Method of producing and edible snack-former

Country Status (1)

Country Link
GB (1) GB1262510A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2280325A1 (en) * 1974-08-02 1976-02-27 Bel La Vache Qui Rit Fromage Expanded food products - by heating and extruding mixture of proteins glucides having accurately controlled composition
EP2278886A2 (en) * 2008-04-18 2011-02-02 Frito-Lay North America, Inc. Method for developing a dairy protein cake

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2280325A1 (en) * 1974-08-02 1976-02-27 Bel La Vache Qui Rit Fromage Expanded food products - by heating and extruding mixture of proteins glucides having accurately controlled composition
EP2278886A2 (en) * 2008-04-18 2011-02-02 Frito-Lay North America, Inc. Method for developing a dairy protein cake
EP2278886A4 (en) * 2008-04-18 2011-08-17 Frito Lay North America Inc Method for developing a dairy protein cake
US8313788B2 (en) 2008-04-18 2012-11-20 Frito-Lay North America, Inc. Method for developing a dairy protein cake

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