[go: up one dir, main page]

FR2432842A2 - Produit alimentaire obtenu par cuisson-extrusion - Google Patents

Produit alimentaire obtenu par cuisson-extrusion

Info

Publication number
FR2432842A2
FR2432842A2 FR7824066A FR7824066A FR2432842A2 FR 2432842 A2 FR2432842 A2 FR 2432842A2 FR 7824066 A FR7824066 A FR 7824066A FR 7824066 A FR7824066 A FR 7824066A FR 2432842 A2 FR2432842 A2 FR 2432842A2
Authority
FR
France
Prior art keywords
mixt
contg
water
prepd
gluten
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.)
Granted
Application number
FR7824066A
Other languages
English (en)
Other versions
FR2432842B2 (fr
Inventor
Andre Bories
Michel Fedry
Jean-Louis Poirier
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.)
SODES SA
Original Assignee
SODES SA
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 SODES SA filed Critical SODES SA
Priority to FR7824066A priority Critical patent/FR2432842A2/fr
Priority to DE19782837294 priority patent/DE2837294A1/de
Priority to CA000310142A priority patent/CA1118633A/fr
Publication of FR2432842A2 publication Critical patent/FR2432842A2/fr
Application granted granted Critical
Publication of FR2432842B2 publication Critical patent/FR2432842B2/fr
Granted legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/366—Tubers, roots
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Produit alimentaire caractérisé en ce qu'il est obtenu à partir d'un mélange comprenant en poids : 20 à 80 % de pulpe de pomme de terre, 5 à 20 % de gluten, qsp 100 % de farine (ou d'amidon), auquel on a ajouté 5 à 20 % en poids d'eau, et en ce qu'il est obtenu par cuisson-extrusion. Procédé pour l'obtention dudit produit alimentaire.
FR7824066A 1977-08-29 1978-08-09 Produit alimentaire obtenu par cuisson-extrusion Granted FR2432842A2 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
FR7824066A FR2432842A2 (fr) 1978-08-09 1978-08-09 Produit alimentaire obtenu par cuisson-extrusion
DE19782837294 DE2837294A1 (de) 1977-08-29 1978-08-26 Nahrungsmittelprodukt auf der basis von kleie
CA000310142A CA1118633A (fr) 1977-08-29 1978-08-28 Produit alimentaire a base de son obtenu par cuisson-extrusion

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7824066A FR2432842A2 (fr) 1978-08-09 1978-08-09 Produit alimentaire obtenu par cuisson-extrusion

Publications (2)

Publication Number Publication Date
FR2432842A2 true FR2432842A2 (fr) 1980-03-07
FR2432842B2 FR2432842B2 (fr) 1981-08-14

Family

ID=9211900

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7824066A Granted FR2432842A2 (fr) 1977-08-29 1978-08-09 Produit alimentaire obtenu par cuisson-extrusion

Country Status (1)

Country Link
FR (1) FR2432842A2 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2462106A1 (fr) * 1979-08-02 1981-02-13 Quaker Oats Co Produit de cereale expanse contenant du son de mais et son procede de fabrication
EP0039957A3 (en) * 1980-05-14 1982-09-15 Gebruder Buhler Ag Extrusion process and extrusion apparatus for realizing this process
FR2566236A1 (fr) * 1984-06-21 1985-12-27 Clextral Procede de valorisation d'un produit vegetal ou animal humide et produit nutritif realise selon ce procede
EP0198938A1 (fr) * 1984-03-12 1986-10-29 Milupa Aktiengesellschaft Procédé de fabrication de préparations alimentaires stériles
WO1993007769A3 (fr) * 1991-10-17 1993-05-27 Smithkline Beecham Plc Procede de solubilisation d'un produit alimentaire contenant de l'alpha-glucane
EP1036509A1 (fr) * 1999-03-16 2000-09-20 Anton Meli Pâte de pomme de terre enrichie en protéine

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3027258A (en) * 1961-03-21 1962-03-27 Dca Food Ind Method of producing a chip-type food product
FR2119681A5 (fr) * 1970-12-24 1972-08-04 Ralston Purina Co
FR2222026A1 (fr) * 1973-03-19 1974-10-18 Unilever Nv
FR2233946A1 (fr) * 1973-06-21 1975-01-17 Isochem Sa
FR2331293A1 (fr) * 1975-11-17 1977-06-10 Roquette Freres Nouvelles applications de la pulpe de pomme de terre et produits nouveaux correspondants
DE2712311A1 (de) * 1976-04-06 1977-10-27 Vaasan Hoeyrymylly Oy Verfahren zum herstellen von lebensmitteln

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3027258A (en) * 1961-03-21 1962-03-27 Dca Food Ind Method of producing a chip-type food product
FR2119681A5 (fr) * 1970-12-24 1972-08-04 Ralston Purina Co
FR2222026A1 (fr) * 1973-03-19 1974-10-18 Unilever Nv
FR2233946A1 (fr) * 1973-06-21 1975-01-17 Isochem Sa
FR2331293A1 (fr) * 1975-11-17 1977-06-10 Roquette Freres Nouvelles applications de la pulpe de pomme de terre et produits nouveaux correspondants
DE2712311A1 (de) * 1976-04-06 1977-10-27 Vaasan Hoeyrymylly Oy Verfahren zum herstellen von lebensmitteln

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
NV189/77 *
NV402/77 *

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2462106A1 (fr) * 1979-08-02 1981-02-13 Quaker Oats Co Produit de cereale expanse contenant du son de mais et son procede de fabrication
EP0039957A3 (en) * 1980-05-14 1982-09-15 Gebruder Buhler Ag Extrusion process and extrusion apparatus for realizing this process
EP0198938A1 (fr) * 1984-03-12 1986-10-29 Milupa Aktiengesellschaft Procédé de fabrication de préparations alimentaires stériles
FR2566236A1 (fr) * 1984-06-21 1985-12-27 Clextral Procede de valorisation d'un produit vegetal ou animal humide et produit nutritif realise selon ce procede
EP0169106A1 (fr) * 1984-06-21 1986-01-22 Clextral Procédé de valorisation d'un produit végétal ou animal humide et produit nutritif réalisé selon ce procédé
WO1993007769A3 (fr) * 1991-10-17 1993-05-27 Smithkline Beecham Plc Procede de solubilisation d'un produit alimentaire contenant de l'alpha-glucane
US5552175A (en) * 1991-10-17 1996-09-03 Smithkline Beecham P.L.C. Process for solubilising an alpha-glucan containing foodstuff
EP1036509A1 (fr) * 1999-03-16 2000-09-20 Anton Meli Pâte de pomme de terre enrichie en protéine

Also Published As

Publication number Publication date
FR2432842B2 (fr) 1981-08-14

Similar Documents

Publication Publication Date Title
US4044165A (en) Process for preparing precooked pasta products
KR890000397B1 (ko) 쌀 파스타 조성물 및 이의 제조방법
AU5677994A (en) Method of production of extruded cereal-based fried food containing added protein
CA2192432A1 (fr) Farine de ble dur traite a la vapeur
FR2401615A1 (fr) Produit alimentaire a base de son obtenu par cuisson-extrusion
US6054166A (en) Process of making extrusion cooked snack product
GB1367566A (en) Process and dry mix for baking foodstuffs
Shelton et al. Carbohydrate functionality in the baking process
IE43842L (en) Food product
FR2432842A2 (fr) Produit alimentaire obtenu par cuisson-extrusion
JPS55150870A (en) Coating mix for frying bread crumb
US4830867A (en) Process for producing pasta sheets
MX2021003916A (es) Harinas, semolas y productos alimenticios funcionalmente mejorados y metodos para elaborar y utilizar los mismos.
EP0035978A3 (fr) Procédé pour l'obtention de produits de boulangerie et produits obtenus de cette façon
GB1426413A (en) Food compositions of reduced caloric value and method for the production thereof
MY115735A (en) Process for the preparation of instant fried noodles
GB1422345A (fr)
GB1290238A (fr)
US4830871A (en) New soya flakes and a process for preparation thereof
GB1385130A (en) Artificial crisps
IE40065B1 (en) Improvements relating to food products
JPS6131053A (ja) 麺類の品質改良法
JPS5645168A (en) Noodle and chinese dough coating sheet
GB1439233A (en) Simulated baked potato shells and process for preparing the same
FR2409007A1 (fr) Produit de boulangerie et son procede de fabrication