GB366516A - Improved manufacture of food products and medicinal preparations from corn milling by-products - Google Patents

Abstract

In preparing food products an oily substance containing lipoids and lipoid-soluble vitamins, obtained by extracting with an organic solvent the germ-containing bye-products of husking or milling seeds, particularly cereals, or the germs separated from said bye-products, and a powder or flour containing hydrosoluble vitamins obtained by milling the extracted germs and sifting to separate the powder or flour from the cortical elements of the germs are added to the food products. The bye-products or germs are dried in ovens up to 60-70 DEG C., sorted, passed if necessary through a grinding mill, extracted with boiling alcohol, preferably with ethyl alcohol at reduced pressure and not over 70 DEG C. The alcohol is distilled from the extract and the residue freed from the last traces of it by means of a hot air current or by drying in an oven at 60-70 DEG C. An emulsion is then made of the residue in an alkali solution, e.g. a 30 per cent solution of caustic soda, and is added to the food product. The extracted germs freed from alcohol are ground in a mill preferably having porcelain or other smooth rollers and then sifted to separate the flour from the cortical elements, 5-15 per cent of the flour being added in preparing an alimentary paste from groats or flour, together with 0,25-1 per cent of the oily substance. The Specification as open to inspection under Sect. 91 (3) (a) comprises also the extraction of the oily substance by pressure and its use in preparing medicinal and other emulsions and oils. This subject-matter does not appear in the Specification as accepted.ALSO:An oily substance containing lipoids and lipoid-soluble vitamins, obtained by extracting with an organic solvent the germ-containing bye-products of husking or milling seeds, particularly cereals, or the germs separated from said bye-products, and a powder or flour containing hydrosoluble vitamins obtained by milling the extracted germs and sifting to separate the powder or flour from the cortical elements of the germs are added to food products. The bye-products are dried in ovens at up to 60-70 DEG C., sorted, passed if necessary through a grinding mill, extracted with boiling alcohol, preferably with p ethyl alcohol at reduced pressure and not over 70 DEG C. The alcohol is distilled from the extract and the residue freed from the last traces of it by means of a hot air current or by drying in an oven at 60-70 DEG C. An emulsion is then made of the residue in an alkali solution, e.g. a 30 per cent solution of caustic soda, and is added to the food product. The extracted germs freed from alcohol are ground in a mill preferably having porcelain or other smooth rollers and then sifted to separate the flour from the cortical elements, 5-15 per cent of the flour being added in preparing an alimentary paste from groats or flour, together with 0,25-1 per cent of the oily substance. The Specification as open to inspection under Sect. 91 (3) (a) comprises also the extraction of the oily substance by pressure. This subject-matter does not appear in the Specification as accepted.ALSO:In preparing food products, e.g. macaroni, vermicelli, and other alimentary pastes, bread, biscuits, infant foods, and chocolate, an oily substance containing lipoids and lipoid-soluble vitamins obtained by extracting with an organic solvent the germ-containing bye-products of husking or milling seeds, particularly cereals, or the germs separated from said bye-products, and a powder or flour containing hydrosoluble vitamins obtained by milling the extracted germs and sifting to separate the powder or flour from the cortical elements of the germs are added to the food products. The bye-products are dried in ovens at up to 60-70 DEG C., sorted, passed if necessary through a grinding mill, extracted with boiling alcohol, preferably with ethyl alcohol at reduced pressure and not over 70 DEG C. The alcohol is distilled from the extract and the residue freed from the last traces of it by means of a hot air current or by drying in an oven at 60-70 DEG C. An emulsion is then made of the residue in an alkali solution, e.g. a 30 per cent solution of caustic soda, and is added to the food product. The extracted germs freed from alcohol are ground in a mill preferably having porcelain or other smooth rollers and then sifted to separate the flour from the cortical elements, 5 to 15 per cent of flour being added in preparing an alimentary paste from groats or flour, together with 0-25 to 1 per cent of the oily substance. The Specification as open to inspection under Sect. 91 (3) (a) comprises also the extraction of the oily substance by pressure and its use in preparing medicinal and other emulsions and oils. This subject-matter does not appear in the Specification as accepted.