BE783756A - High protein breakfast cereal - contg partially hydrolyzed soy flour - Google Patents

High protein breakfast cereal - contg partially hydrolyzed soy flour

Info

Publication number
BE783756A
BE783756A BE783756A BE783756A BE783756A BE 783756 A BE783756 A BE 783756A BE 783756 A BE783756 A BE 783756A BE 783756 A BE783756 A BE 783756A BE 783756 A BE783756 A BE 783756A
Authority
BE
Belgium
Prior art keywords
emi
contg
partially hydrolyzed
soy flour
breakfast cereal
Prior art date
Application number
BE783756A
Other languages
French (fr)
Original Assignee
Procter & Gamble
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 Procter & Gamble filed Critical Procter & Gamble
Priority to BE783756A priority Critical patent/BE783756A/en
Publication of BE783756A publication Critical patent/BE783756A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Cereal-Derived Products (AREA)

Abstract

A ready-to-eat breakfast cereal, contg. >20wt.% protein, contains soy flour having a protein content 40-70% that has been partially hydrolyzed by a proteolytic enzyme, pref. by reacting with H2O at 80 degrees - 160 degrees F for 1-120 minutes.

Description

       

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produit alimentaire du type céréale qu'on consomme froid* 

  
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certains constituants dont la présence est fâcheuse du point de 

  
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goût goût!.. caractéristique assez amer du soja. 

  
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Selon l'invention, on donne un meilleur goût aux protéines 

  
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'en fragments durs et on .est obligé d'effectuer des opérations - 

  
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?; s'est? avéré., donner des résultats satisfaisante. 

  
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'une &#65533;"brodeuse permet également des températures plus élevées et 

  
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qualité des flotoa55" 

  
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160*0 pendant 10 secondes. 

  
Quand on compare ces flocons avec d'autres qui: ont été 

  
 <EMI ID=168.1>  <EMI ID=169.1>  plus agréable et sont mieux gonflés. 

  
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à gonfler les flocons" Ces flocons contiennent 25 % de protéines <EMI ID=178.1> 

  
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température pendant 5 minutes environ. On mélange le maïs cuit et

  
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 <EMI ID=190.1>  plus après gonflement, les flocons du présent exemple sont:,  plus poreux et moins, denses que les produits-témoins. les flo-

  
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équivalents .. 

  
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On mélange les graines de brasserie (mais), le saccharose

  
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procédé des flocons-témoins ayant la sème composition sauf qu'ils ,

  
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un meilleur les flocons-témoins. De plus" les flocons - 

  
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de.longueur, On fait Passer les- pastilles dans un 'broyeur deux-. 

  
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sont notablement plus tendres que le même produit préparé. par le 

  
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cereal-like food product that is eaten cold *

  
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certain constituents whose presence is unwelcome from the point of

  
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taste taste! .. rather bitter characteristic of soybeans.

  
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According to the invention, the proteins are given a better taste

  
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'into hard fragments and one is forced to perform operations -

  
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?; its? proven., give satisfactory results.

  
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'an' embroidery machine also allows for higher temperatures and

  
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quality of flotoa55 "

  
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160 * 0 for 10 seconds.

  
When we compare these flakes with others that: were

  
 <EMI ID = 168.1> <EMI ID = 169.1> more pleasant and are better inflated.

  
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to inflate the flakes "These flakes contain 25% protein <EMI ID = 178.1>

  
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temperature for about 5 minutes. Mix the cooked corn and

  
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 <EMI ID = 190.1> more after swelling, the flakes of the present example are :, more porous and less, dense than the control products. the flo-

  
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equivalent ..

  
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Mix brewery seeds (corn), sucrose

  
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method of control flakes having the same composition except that they,

  
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better the witness flakes. In addition "the flakes -

  
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of.length, the pellets are passed through a 'two-mill'.

  
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are notably softer than the same product prepared. speak

  
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 <EMI ID = 253.1>

Claims (1)

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BE783756A 1972-05-19 1972-05-19 High protein breakfast cereal - contg partially hydrolyzed soy flour BE783756A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
BE783756A BE783756A (en) 1972-05-19 1972-05-19 High protein breakfast cereal - contg partially hydrolyzed soy flour

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Application Number Priority Date Filing Date Title
BE783756A BE783756A (en) 1972-05-19 1972-05-19 High protein breakfast cereal - contg partially hydrolyzed soy flour

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BE783756A true BE783756A (en) 1972-11-20

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BE783756A BE783756A (en) 1972-05-19 1972-05-19 High protein breakfast cereal - contg partially hydrolyzed soy flour

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0606505A1 (en) * 1993-01-09 1994-07-20 Societe Des Produits Nestle S.A. Process for baking cooked cereals

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0606505A1 (en) * 1993-01-09 1994-07-20 Societe Des Produits Nestle S.A. Process for baking cooked cereals
US5451423A (en) * 1993-01-09 1995-09-19 Nestec S.A. Preparation of a cooked cereal product

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