DE1193784B - Verfahren zur Herstellung von hitzestabilen, schlagfaehigen Weizenproteinsuspensionen - Google Patents
Verfahren zur Herstellung von hitzestabilen, schlagfaehigen WeizenproteinsuspensionenInfo
- Publication number
- DE1193784B DE1193784B DEB67436A DEB0067436A DE1193784B DE 1193784 B DE1193784 B DE 1193784B DE B67436 A DEB67436 A DE B67436A DE B0067436 A DEB0067436 A DE B0067436A DE 1193784 B DE1193784 B DE 1193784B
- Authority
- DE
- Germany
- Prior art keywords
- protein
- foam
- stable
- heat
- production
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims description 16
- 108090000623 proteins and genes Proteins 0.000 title claims description 16
- 102000004169 proteins and genes Human genes 0.000 title claims description 16
- 241000209140 Triticum Species 0.000 title claims description 12
- 235000021307 Triticum Nutrition 0.000 title claims description 12
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 239000000725 suspension Substances 0.000 title claims description 9
- 235000018102 proteins Nutrition 0.000 claims description 15
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- 108010068370 Glutens Proteins 0.000 claims description 6
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 235000021312 gluten Nutrition 0.000 claims description 6
- 239000011975 tartaric acid Substances 0.000 claims description 6
- 235000002906 tartaric acid Nutrition 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 3
- 239000007900 aqueous suspension Substances 0.000 claims description 3
- 229960005070 ascorbic acid Drugs 0.000 claims description 3
- 235000010323 ascorbic acid Nutrition 0.000 claims description 3
- 239000011668 ascorbic acid Substances 0.000 claims description 3
- 239000002244 precipitate Substances 0.000 claims description 3
- 150000005846 sugar alcohols Polymers 0.000 claims description 3
- 125000001931 aliphatic group Chemical group 0.000 claims description 2
- 125000004432 carbon atom Chemical group C* 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 claims description 2
- 230000020477 pH reduction Effects 0.000 claims description 2
- 235000013305 food Nutrition 0.000 claims 1
- 239000006260 foam Substances 0.000 description 25
- 235000021120 animal protein Nutrition 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 6
- 108010061711 Gliadin Proteins 0.000 description 3
- 235000014103 egg white Nutrition 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 239000003292 glue Substances 0.000 description 3
- 235000014594 pastries Nutrition 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 239000000853 adhesive Substances 0.000 description 2
- 230000001070 adhesive effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000004252 protein component Nutrition 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 108010073032 Grain Proteins Proteins 0.000 description 1
- 102000004895 Lipoproteins Human genes 0.000 description 1
- 108090001030 Lipoproteins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 210000000991 chicken egg Anatomy 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- MDKXBBPLEGPIRI-UHFFFAOYSA-N ethoxyethane;methanol Chemical compound OC.CCOCC MDKXBBPLEGPIRI-UHFFFAOYSA-N 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000012046 mixed solvent Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000011877 solvent mixture Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/40—Foaming or whipping
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/50—Solidified foamed products, e.g. meringues
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/12—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/18—Vegetable proteins from wheat
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- General Preparation And Processing Of Foods (AREA)
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Priority Applications (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEB67436A DE1193784B (de) | 1962-05-26 | 1962-05-26 | Verfahren zur Herstellung von hitzestabilen, schlagfaehigen Weizenproteinsuspensionen |
| US436297A US3409440A (en) | 1962-05-26 | 1965-03-01 | Heat-stable wheat gluten suspensions |
| FR7662A FR1426532A (fr) | 1962-05-26 | 1965-03-02 | Procédé de fabrication de suspensions de protéines de froment susceptibles d'être fouettées, stables à la chaleur |
| NL6502592A NL6502592A (en, 2012) | 1962-05-26 | 1965-03-02 | |
| BE660554A BE660554A (en, 2012) | 1962-05-26 | 1965-03-03 |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEB67436A DE1193784B (de) | 1962-05-26 | 1962-05-26 | Verfahren zur Herstellung von hitzestabilen, schlagfaehigen Weizenproteinsuspensionen |
| US436297A US3409440A (en) | 1962-05-26 | 1965-03-01 | Heat-stable wheat gluten suspensions |
| NL6502592A NL6502592A (en, 2012) | 1962-05-26 | 1965-03-02 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE1193784B true DE1193784B (de) | 1965-05-26 |
Family
ID=43532079
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DEB67436A Pending DE1193784B (de) | 1962-05-26 | 1962-05-26 | Verfahren zur Herstellung von hitzestabilen, schlagfaehigen Weizenproteinsuspensionen |
Country Status (5)
| Country | Link |
|---|---|
| US (1) | US3409440A (en, 2012) |
| BE (1) | BE660554A (en, 2012) |
| DE (1) | DE1193784B (en, 2012) |
| FR (1) | FR1426532A (en, 2012) |
| NL (1) | NL6502592A (en, 2012) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3950319A (en) * | 1970-01-29 | 1976-04-13 | Farbenfabriken Bayer Aktiengesellschaft | Amylase inhibitor from wheat gluten using alcohol |
| IL82929A (en) * | 1987-06-21 | 1992-11-15 | Shemer Michael | Method for manufacture of gluten possessing a fibrous structure and meat-like products obtained therefrom |
| US5366740A (en) * | 1993-02-04 | 1994-11-22 | Warner-Lambert Company | Chewing gum containing wheat gluten |
| FR2759288A1 (fr) * | 1997-02-12 | 1998-08-14 | Gredeco Groupe De Rech En Derm | Nouveau gel a base de gliadine |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3014801A (en) * | 1958-02-18 | 1961-12-26 | Spillers Ltd | Process for the preparation of a whipping agent from cereal protein |
-
1962
- 1962-05-26 DE DEB67436A patent/DE1193784B/de active Pending
-
1965
- 1965-03-01 US US436297A patent/US3409440A/en not_active Expired - Lifetime
- 1965-03-02 NL NL6502592A patent/NL6502592A/xx unknown
- 1965-03-02 FR FR7662A patent/FR1426532A/fr not_active Expired
- 1965-03-03 BE BE660554A patent/BE660554A/fr unknown
Also Published As
| Publication number | Publication date |
|---|---|
| BE660554A (en, 2012) | 1965-07-01 |
| NL6502592A (en, 2012) | 1966-09-05 |
| US3409440A (en) | 1968-11-05 |
| FR1426532A (fr) | 1966-04-15 |
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