公开(公告)号：US20190159477A1

公开(公告)日：2019-05-30

申请号：US16320965

申请日：2017-07-27

Applicant: PROTEIFOOD S.A.

Inventor： Jean-Jacques Snappe ,  Pierre Olivier

IPC: A23J3/26 ,  A23L33/105 ,  A23L33/19 ,  A23L33/00 ,  A23C19/086 ,  A23C19/09 ,  A23P30/32

Abstract: The invention relates to a dry expanded food product comprising the following essential ingredients: a food-grade protein concentrate of animal or plant origin, and residual water. The expansion can be obtained during a step of treatment in a microwave device.

公开(公告)号：US20180000117A1

公开(公告)日：2018-01-04

申请号：US15545410

申请日：2016-01-19

Applicant: PROTEIFOOD S.A.

Inventor： Jean-Jacques SNAPPE ,  Pierre OLIVIER

IPC: A23J3/26 ,  A23L33/17 ,  A23L7/117 ,  A23P30/38 ,  A23L33/00 ,  A23P30/36

CPC classification number: A23J3/26 ,  A23L7/117 ,  A23L33/17 ,  A23L33/40 ,  A23P30/36 ,  A23P30/38

Abstract: The invention relates to an expanded dry food product comprising at least the following ingredients: a food-grade plant- or animal-based protein concentrate; a food-grade fat; a food-grade texturising additive selected from the group consisting of plant-based hydrocolloids and gelling agents, starch, preferably modified starch, proteolytic additives and hydrolysis products thereof, and acidifying agents and salts thereof; and residual water. The invention also relates to a method for producing said expanded dry food product from a thermally expandable precursor.

公开(公告)号：US20180160704A1

公开(公告)日：2018-06-14

申请号：US15580992

申请日：2016-06-09

Applicant: PROTEIFOOD S.A.

Inventor： Jean-Jacques SNAPPE ,  Pierre OLIVIER

IPC: A23J3/26 ,  A23P30/30 ,  A23J3/08 ,  A23J3/16 ,  A23P30/10

CPC classification number: A23J3/26 ,  A23J3/08 ,  A23J3/16 ,  A23L7/117 ,  A23L33/17 ,  A23P30/10 ,  A23P30/20 ,  A23P30/30

Abstract: The invention relates to a dry-expanded food product comprising at least the following ingredients: a food-grade protein concentrate made of animal or plant protein; a food-grade texturizer selected from the group consisting of plant-derived hydrocolloids and gelling agents, proteolytic additives and the hydrolysis products thereof, and acidifying agents and the salts thereof; and residual water. The invention also relates to a thermally expandable precursor able to shape this dry-expanded food product, as well as the corresponding preparation methods.