发明名称 |
Crisp edible material and method of preparing same |
摘要 |
Crisp edible material predominantly comprising 40 to 70% pure gluten protein and starch having an amylopectin to amylose ratio ranging from 8:1 to 25:1. A method of preparing an expanded crisp food material by extruding a mixture of predominantly 40 to 70% of pure gluten protein and 30 to 60% of starch having an amylopectin to amylose ratio of from 8:1 to 25:1 and up to 30 parts water per 100 parts solids at temperatures between 100 and 150 DEG C and drying the extrudate. |
申请公布号 |
EP0565386(B1) |
申请公布日期 |
1996.07.10 |
申请号 |
EP19930302821 |
申请日期 |
1993.04.08 |
申请人 |
UNILEVER PLC;UNILEVER N.V. |
发明人 |
DAVIES, ALAN;HENDERSON, JOHN ANDREW;INGMAN, SIMON |
分类号 |
A23J3/18;A23L1/00;A23L1/0522;A23L1/176;A23L1/18 |
主分类号 |
A23J3/18 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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