DE159326C - - Google Patents

Description

IMPERIAL

PATENT OFFICE.

PATENT LETTERING

- JV! 159326 - CLASS 2 c.

GUSTAV HESS in PIRNA a. E.

Bread substitute made from flour, fish meat and potatoes.

Patented in the German Empire on October 31, 1903.

For a long time there has been an effort to produce protein-rich foods that similar in taste to ordinary bread, but with a higher nutritional value. So used For example, one added potatoes or tried to add certain ingredients to utilize the fish meat by making a flour from this fish meat. Should the pastries be made of ordinary bread

ίο taste equal, but that was the case here always required that the fish mass cumbersome crushing and the like. Process subjected, she dried and powdered, then the oil content of the powder by means of fat-removing agents, such as alcohol and ether and then, if necessary, once again grind the present mass.

That was probably how it came to be

desired result, but thereby made the food produced so expensive that there was no question of an effective substitute for ordinary bread, a substitute that offered a cheap folk food.
If the oil content of the fish meal was not removed artificially, then one would obtain means that were suitable for making fish soups, but not a pastry with a natural bread taste.

To produce this without using expensive, cumbersome processes, is the purpose of the present invention. The inventor has found that during the Baking process, if one made from flour and freshly cooked fish meat Divide boiled potatoes in sufficient quantity to have such an action in between the different parts takes place that the resulting pastry has a fishy taste at all does not have and hardly differs from ordinary bread in taste and appearance. In practice it can be advantageous to take root systems (carrots, bay leaves, Onions, etc.), but this is to produce a good result not necessarily required.

Using fresh fish meat to make an inexpensive, long-life food is all the more tempting, as immense quantities of fish are thrown away every year without any use, because precisely Fish, even if you keep them on ice, spoil very quickly and a heel the same can often not be achieved quickly enough.

The procedure is carried out as follows:

The meat of the cooked fish, carefully freed from bones and impurities (such as cod, haddock etc) is grated with peeled, boiled potatoes and with the necessary amount of rye or wheat flour with the help of the bread bakery The necessary additives are kneaded into a dough and then kneaded in the usual way baked.

In this baking process, the chemical influences take place between the potatoes

(see edition, issued on October 8th igoS.J

Claims (1)

. . and the fish ingredients, by means of which the fish odor and taste are perfect disappear. The potatoes must, depending on their • 5 can be used in certain proportions. A favorable ratio, for example for haddock, was found to be: 2 ¹ ₂ parts fish meat, 2 ¹ ₂ parts potatoes and 3 parts flour. The bread produced in this way, indistinguishable in appearance and taste from ordinary baked goods, contains 18 to 20 percent protein, which means it is about three times richer in nitrogen than ordinary wheat or rye bread, which only contains 6 to 7 percent protein. It turns out to be at least 30 percent cheaper than ordinary bread. The bread can be sold in solid form or in chopped up form and can also be used to prepare soups, etc. The waste of the Fish and potatoes can be dried sharply by the exhaust fumes from the oven and come on the market in finely ground condition as fodder or fertilizer. Sponsorship τ claim: Process for the production of a bread substitute, characterized in that for Dough-making flour, boiled fish meat and boiled potatoes can be used.