CH86554A - Process for the production of a protein-rich food from yeast. - Google Patents
Process for the production of a protein-rich food from yeast.Info
- Publication number
- CH86554A CH86554A CH86554DA CH86554A CH 86554 A CH86554 A CH 86554A CH 86554D A CH86554D A CH 86554DA CH 86554 A CH86554 A CH 86554A
- Authority
- CH
- Switzerland
- Prior art keywords
- yeast
- protein
- water
- production
- rich food
- Prior art date
Links
Landscapes
- Confectionery (AREA)
Description
Yerfahren zur Herstellung eines eiweissreichen Nahrungsmittels aus Hefe. Nach dem neuen Verfahren wird Zucker und Hefe nacheinander oder gleichzeitig in kochendes Wasser eingetragen und die Mi schung unter Verdampfen des Wassers ge trocknet und auf mindestens<B>1300</B> erhitzt. Die entstandene Masse wird unter Umrühren oder unter Bearbeitung auf Walzen getrocknet, wobei die Temperatur mindestens auf<B>130"</B> gesteigert wird. Das Erzeugnis nimmt dann eine zimtartige Farbe an, die bei einer Stei gerung der Temperatur auf etwa 140' der des Kakao ähnlich wird.
Der Hefegeruch verschwindet hierbei völlig, und es stellt sich ein Geschmack nach gebrannten Mandeln oder Nüssen ein, der bei der höheren Tem peratur sich dem Kakaogeschmacke nähert. Dieser kam) durch Zusatz von Theobrornin oder Vanillin in bekannter Weise noch weiter gesteigert werden. Män kann der Hefe Malz keime zusetzen.
Man kann das neue Verfahren mit einer geringen Menge Wasser durchführen, so dass ausser der Wasserersparnis das Erhitzen der grossen Wassermenge und ihre nachherige Verdampfung fortfällt. Man kann Zucker mit 10-15/o Wasser zum Schmelzen er hitzen, darauf eine Mischung von 10-60 ,'u trockener Hefe mit Malzkeimen allmählich eintragen und hiernach das Gemisch trock nen, dann auf eine Temperatur von min destens<B>130'</B> erhitzen und es zuletzt unter Zusatz vou Aroma fein vermahlen.
Steigert man die Temperatur der trockenen Masse auf 160-165 , so erhält mau eine Bonbonmasse, welche nicht hygroskopisch ist, so dass dio daraus gewonnenen Bonbons trocken bleiben.
Dieses Erzeugnis ist geeignet, grosse Mengen Hefe der menschlichen Ernährung zuzuführen.
Das trockene Pulver kann in der Küche, in Bäckereien, Konditoreien oder dergleichen rnit Wasser, Milch oder dergleichen verrührt, als Getränk oder Brotaufstrich oder als wohl schmeckender und nahrhafter Zusatz zu Si rup. Invertzucker, Marmelade und dergleichen verwendet werden.
Die als Kakaoersatz gewonnene Masse kann in beliebiger und bekannter Weise auf Schokolade und dergleichen verarbeitet werden.
Process for producing a protein-rich food from yeast. According to the new process, sugar and yeast are added one after the other or at the same time to boiling water and the mixture is dried with evaporation of the water and heated to at least <B> 1300 </B>. The resulting mass is dried while stirring or while working on rollers, the temperature being increased to at least <B> 130 "</B>. The product then takes on a cinnamon-like color, which when the temperature rises to about 140 ' that of cocoa becomes similar.
The yeast smell disappears completely, and a taste of roasted almonds or nuts sets in, which at the higher temperature approaches the taste of cocoa. This came) can be increased even further in a known manner by adding theobrornine or vanillin. You can germinate the yeast in the malt.
The new method can be carried out with a small amount of water, so that, in addition to saving water, there is no need to heat the large amount of water and then evaporate it. You can heat sugar with 10-15 / o water to melt it, then gradually add a mixture of 10-60 'u dry yeast with malt sprouts and then dry the mixture, then to a temperature of at least 130' </B> Heat and finally grind it finely with the addition of aroma.
If the temperature of the dry mass is increased to 160-165, a candy mass is obtained which is not hygroscopic, so that the candies obtained from it remain dry.
This product is suitable for adding large quantities of yeast to human nutrition.
The dry powder can be mixed with water, milk or the like in the kitchen, in bakeries, pastry shops or the like, as a drink or spread or as a tasty and nutritious addition to soup. Invert sugar, jam and the like can be used.
The mass obtained as a cocoa substitute can be processed into chocolate and the like in any known manner.
Claims (1)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE86554X | 1918-09-28 | ||
DE290819X | 1919-08-29 |
Publications (1)
Publication Number | Publication Date |
---|---|
CH86554A true CH86554A (en) | 1920-09-01 |
Family
ID=25749885
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CH86554D CH86554A (en) | 1918-09-28 | 1919-10-06 | Process for the production of a protein-rich food from yeast. |
Country Status (1)
Country | Link |
---|---|
CH (1) | CH86554A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
AT390354B (en) * | 1985-12-20 | 1990-04-25 | Konsumex Kuelkereskedelmi Vall | Process for manufacturing confectionery products |
-
1919
- 1919-10-06 CH CH86554D patent/CH86554A/en unknown
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
AT390354B (en) * | 1985-12-20 | 1990-04-25 | Konsumex Kuelkereskedelmi Vall | Process for manufacturing confectionery products |
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