http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2010021593-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5bf5ee85fd585f15bacb90bcc9c0d40f |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N33-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P1-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P30-20 |
| filingDate | 2006-07-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d140ec4964a35b47da3d81a6aeb9e0f5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_78e934be33f60f16ecc9031451b30578 |
| publicationDate | 2010-01-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-2010021593-A1 |
| titleOfInvention | Process for manufacturing, by cold extrusion, puffed intermediate food products which are stable to heat treatment, from hydrated animal proteins |
| abstract | Manufacture of intermediate food products and/or of textured finished products that have been puffed to a greater or lesser extent from hydrated animal proteins without the addition of additives or emulsifiers and/or texturizing agents, which are stable to heat treatment, involving the following succession of steps: (1) a raw initial pulp (A 4 ) is prepared from fish fillets; (2) a series of operations is performed to lead to the production of stabilized pulp (B 9 ) which may or may not be kept in the frozen state; (3) this stabilized pulp is introduced into an evacuated stuffer ( 110 ) to be fed into a cold-regulated twin-screw extruder ( 111 ) with contra-rotating screws, in which a succession of steps of filling ( 111 A) which may or may not be accompanied by the incorporation of mixing additives ( 112 A/B), of mixing ( 111 B) with a view to homogenizing the ingredients, of shearing ( 111 C) so as to increase the number of potential protein re-attachment sites, of puffing ( 111 E 2 with incorporation of air or gas, then of conveying ( 111 F) are carried out in such a way as to obtain a textured food product which has been puffed to a greater or lesser extent and may or may not include inclusions (C 11 ) which is stable to heat treatment and the organoleptic and structural properties of which can be adapted and can differ from those of the raw material used. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022144257-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022144256-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8877277-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8986774-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109601889-A |
| priorityDate | 2006-07-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.