PROCEDIMIENTO PARA LA PREPARACION DE UN PRODUCTO EXPANSO A BASE DE CASEINA

La presente invención se refiere a procedimiento para la preparación de un producto expanso a base de caseina que comprende secar una cuajada de caseina que tiene un pH de 5.1 a 5.7, a una temperatura del producto que no supere unos 70 grados C aproximadamente, hasta llegar a un contenido de materia...

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Hauptverfasser:	JEAN PIERRE BISSON, GASTON FOURNET, MICHEL BUSSIERE, PIERRE JACQUENOD
Format:	Patent
Sprache:	spa
Schlagworte:	BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF PROTEIN COMPOSITIONS FOR FOODSTUFFS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS WORKING-UP PROTEINS FOR FOODSTUFFS
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creator	JEAN PIERRE BISSON GASTON FOURNET MICHEL BUSSIERE PIERRE JACQUENOD
description	La presente invención se refiere a procedimiento para la preparación de un producto expanso a base de caseina que comprende secar una cuajada de caseina que tiene un pH de 5.1 a 5.7, a una temperatura del producto que no supere unos 70 grados C aproximadamente, hasta llegar a un contenido de materia seca de por lo menos 81 a 85 por ciento por peso, extruir la cuajada seca a un contenido de materia seca de 81 a 85 por ciento por peso a una temperatura del producto de entre 30 y 100 grados C bajo una presión suficiente para tornarla plástica, expander la cuajada extruída sometiéndola a presión sub-atmosferica, para después descargar el producto expandido de la presión sub-atmosferica a la presión atmosferica. A rennet casein-based puffed product is prepared by coagulating casein with rennet and adjusting the pH to from 5.1 to 5.7, drying it under controlled conditions, extruding it at a dry matter content of from 81% to 85% by weight and subjecting it to subatmospheric pressure. The product may be consumed as such, may be organoleptically modified, or may serve as a texturing, flavoring, or decorative agent in the preparation of culinary and confectionery-chocolate products.
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A rennet casein-based puffed product is prepared by coagulating casein with rennet and adjusting the pH to from 5.1 to 5.7, drying it under controlled conditions, extruding it at a dry matter content of from 81% to 85% by weight and subjecting it to subatmospheric pressure. The product may be consumed as such, may be organoleptically modified, or may serve as a texturing, flavoring, or decorative agent in the preparation of culinary and confectionery-chocolate products.</description><edition>5</edition><language>spa</language><subject>BAKERY PRODUCTS ; BAKING ; CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; EDIBLE DOUGHS ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; ICE-CREAM ; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ; PREPARATION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVATION THEREOF ; PROTEIN COMPOSITIONS FOR FOODSTUFFS ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS ; WORKING-UP PROTEINS FOR FOODSTUFFS</subject><creationdate>1993</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19930630&DB=EPODOC&CC=MX&NR=169398B$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76419</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19930630&DB=EPODOC&CC=MX&NR=169398B$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>JEAN PIERRE BISSON</creatorcontrib><creatorcontrib>GASTON FOURNET</creatorcontrib><creatorcontrib>MICHEL BUSSIERE</creatorcontrib><creatorcontrib>PIERRE JACQUENOD</creatorcontrib><title>PROCEDIMIENTO PARA LA PREPARACION DE UN PRODUCTO EXPANSO A BASE DE CASEINA</title><description>La presente invención se refiere a procedimiento para la preparación de un producto expanso a base de caseina que comprende secar una cuajada de caseina que tiene un pH de 5.1 a 5.7, a una temperatura del producto que no supere unos 70 grados C aproximadamente, hasta llegar a un contenido de materia seca de por lo menos 81 a 85 por ciento por peso, extruir la cuajada seca a un contenido de materia seca de 81 a 85 por ciento por peso a una temperatura del producto de entre 30 y 100 grados C bajo una presión suficiente para tornarla plástica, expander la cuajada extruída sometiéndola a presión sub-atmosferica, para después descargar el producto expandido de la presión sub-atmosferica a la presión atmosferica. A rennet casein-based puffed product is prepared by coagulating casein with rennet and adjusting the pH to from 5.1 to 5.7, drying it under controlled conditions, extruding it at a dry matter content of from 81% to 85% by weight and subjecting it to subatmospheric pressure. The product may be consumed as such, may be organoleptically modified, or may serve as a texturing, flavoring, or decorative agent in the preparation of culinary and confectionery-chocolate products.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>EDIBLE DOUGHS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVATION THEREOF</subject><subject>PROTEIN COMPOSITIONS FOR FOODSTUFFS</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><subject>WORKING-UP PROTEINS FOR FOODSTUFFS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1993</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZPAKCPJ3dnXx9PV09QvxVwhwDHJU8HFUCAhyBTGdPf39FFxcFUL9gCL-LqHOQCWuEQGOfsH-Co4KTo7BriBZZyDt6efIw8CalphTnMoLpbkZ5NxcQ5w9dFML8uNTiwsSk1PzUkvifSMMzSyNLS2cjAkqAAAueyvn</recordid><startdate>19930630</startdate><enddate>19930630</enddate><creator>JEAN PIERRE BISSON</creator><creator>GASTON FOURNET</creator><creator>MICHEL BUSSIERE</creator><creator>PIERRE JACQUENOD</creator><scope>EVB</scope></search><sort><creationdate>19930630</creationdate><title>PROCEDIMIENTO PARA LA PREPARACION DE UN PRODUCTO EXPANSO A BASE DE CASEINA</title><author>JEAN PIERRE BISSON ; GASTON FOURNET ; MICHEL BUSSIERE ; PIERRE JACQUENOD</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_MX169398B3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>spa</language><creationdate>1993</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>EDIBLE DOUGHS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVATION THEREOF</topic><topic>PROTEIN COMPOSITIONS FOR FOODSTUFFS</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><topic>WORKING-UP PROTEINS FOR FOODSTUFFS</topic><toplevel>online_resources</toplevel><creatorcontrib>JEAN PIERRE BISSON</creatorcontrib><creatorcontrib>GASTON FOURNET</creatorcontrib><creatorcontrib>MICHEL BUSSIERE</creatorcontrib><creatorcontrib>PIERRE JACQUENOD</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>JEAN PIERRE BISSON</au><au>GASTON FOURNET</au><au>MICHEL BUSSIERE</au><au>PIERRE JACQUENOD</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PROCEDIMIENTO PARA LA PREPARACION DE UN PRODUCTO EXPANSO A BASE DE CASEINA</title><date>1993-06-30</date><risdate>1993</risdate><abstract>La presente invención se refiere a procedimiento para la preparación de un producto expanso a base de caseina que comprende secar una cuajada de caseina que tiene un pH de 5.1 a 5.7, a una temperatura del producto que no supere unos 70 grados C aproximadamente, hasta llegar a un contenido de materia seca de por lo menos 81 a 85 por ciento por peso, extruir la cuajada seca a un contenido de materia seca de 81 a 85 por ciento por peso a una temperatura del producto de entre 30 y 100 grados C bajo una presión suficiente para tornarla plástica, expander la cuajada extruída sometiéndola a presión sub-atmosferica, para después descargar el producto expandido de la presión sub-atmosferica a la presión atmosferica. A rennet casein-based puffed product is prepared by coagulating casein with rennet and adjusting the pH to from 5.1 to 5.7, drying it under controlled conditions, extruding it at a dry matter content of from 81% to 85% by weight and subjecting it to subatmospheric pressure. The product may be consumed as such, may be organoleptically modified, or may serve as a texturing, flavoring, or decorative agent in the preparation of culinary and confectionery-chocolate products.</abstract><edition>5</edition><oa>free_for_read</oa></addata></record>
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subjects	BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF PROTEIN COMPOSITIONS FOR FOODSTUFFS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS WORKING-UP PROTEINS FOR FOODSTUFFS
title	PROCEDIMIENTO PARA LA PREPARACION DE UN PRODUCTO EXPANSO A BASE DE CASEINA
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