DE4114717A1 - Vollwertiges eiweiss in verschiedenen geschmacksrichtungen - Google Patents

Vollwertiges eiweiss in verschiedenen geschmacksrichtungen

Info

Publication number
DE4114717A1
DE4114717A1 DE4114717A DE4114717A DE4114717A1 DE 4114717 A1 DE4114717 A1 DE 4114717A1 DE 4114717 A DE4114717 A DE 4114717A DE 4114717 A DE4114717 A DE 4114717A DE 4114717 A1 DE4114717 A1 DE 4114717A1
Authority
DE
Germany
Prior art keywords
diabetics
obtd
barley
protein
preservatives
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.)
Ceased
Application number
DE4114717A
Other languages
English (en)
Inventor
Ingo Junker
Stephan Linke
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
JUNKER INGO 6140 BENSHEIM DE
Original Assignee
JUNKER INGO 6140 BENSHEIM DE
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 JUNKER INGO 6140 BENSHEIM DE filed Critical JUNKER INGO 6140 BENSHEIM DE
Priority to DE4114717A priority Critical patent/DE4114717A1/de
Publication of DE4114717A1 publication Critical patent/DE4114717A1/de
Ceased legal-status Critical Current

Links

Classifications

    • 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
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
    • A23C11/065—Microbial proteins, inactivated yeast or animal proteins
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives thereof
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • 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
    • A23L7/20—Malt products
    • A23L7/25—Fermentation of cereal malt or of cereal by malting

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Biotechnology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Microbiology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Dairy Products (AREA)

Description

Es handelt sich um ein vollwertiges Eiweiß, weil folgende Rohwaren zur Herstellung verwendet werden:
Gerste, Hopfen, Hefe, Malz (Extrakt), 95%iges Eiweiß und Wasser.
Herstellungsverfahren
Gereinigte Gerste wird bei ca. 10°C-15°C sechs bis acht Tage eingeweicht, und so zum Keimen gebracht.
Das so entstandene Grünmalz wird durch Erhitzen bei 80°C getrocknet, und so der Keimprozeß unterbrochen.
Dieses Darrmalz wird gemahlen und mit Wasser gemischt.
Das ausgelaugte Malz wird getrennt. Jetzt wird die entstandene Würze unter Zugabe von Hefe und Malzextrakt mit dem Hopfen 1½ bis 3½ Stunden gekocht, dann abgesiebt und abgekühlt.
Der Würze können jetzt natürliche oder naturidentische Aromen zugegeben werden.
In diesem Fall sind dies:
Kiwi-Aroma
Kaffee-Aroma
Irish Cream-Aroma
Aus dem pulverisierten 95%igem Eiweiß kann jetzt unter Zugabe von Milch und der hergestellten Würze ein vollwertiger, wohlschmeckender Eiweiß-Drink gemixt werden.

Claims (1)

  1. Vollwerteiweiß für Sportler, schwer arbeitende, als Nahrungsergänzung, Aufbau-Drink nach Krankheit, auch für Diabetiker geeignet, dadurch gekennzeichnet, daß dem 95%igem (Molken)eiweiß nur natürliche und vollwertige Bestandteile wie Gerste, Hopfen, Malz, Hefe zugemengt werden. Es werden keine Konservierungsstoffe und kein Zucker verarbeitet, daher auch für Diabetiker geeignet. Die verschiedenen Geschmacksrichtungen werden durch Zugabe von natürlichen Aromen oder gefriergetrockneten Früchten etc. erreicht.
DE4114717A 1991-05-06 1991-05-06 Vollwertiges eiweiss in verschiedenen geschmacksrichtungen Ceased DE4114717A1 (de)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE4114717A DE4114717A1 (de) 1991-05-06 1991-05-06 Vollwertiges eiweiss in verschiedenen geschmacksrichtungen

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE4114717A DE4114717A1 (de) 1991-05-06 1991-05-06 Vollwertiges eiweiss in verschiedenen geschmacksrichtungen

Publications (1)

Publication Number Publication Date
DE4114717A1 true DE4114717A1 (de) 1992-11-12

Family

ID=6431064

Family Applications (1)

Application Number Title Priority Date Filing Date
DE4114717A Ceased DE4114717A1 (de) 1991-05-06 1991-05-06 Vollwertiges eiweiss in verschiedenen geschmacksrichtungen

Country Status (1)

Country Link
DE (1) DE4114717A1 (de)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1145643A1 (de) * 2000-04-10 2001-10-17 Phillip Connolly Verbessertes Molkeproteinkonzentrat

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1145643A1 (de) * 2000-04-10 2001-10-17 Phillip Connolly Verbessertes Molkeproteinkonzentrat

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Legal Events

Date Code Title Description
8122 Nonbinding interest in granting licences declared
8110 Request for examination paragraph 44
8125 Change of the main classification

Ipc: A23L 2/38

8131 Rejection