GB1057567A - Process for the manufacture of a foodstuff and foodstuff produced thereby - Google Patents

Process for the manufacture of a foodstuff and foodstuff produced thereby

Info

Publication number
GB1057567A
GB1057567A GB32808/64A GB3280864A GB1057567A GB 1057567 A GB1057567 A GB 1057567A GB 32808/64 A GB32808/64 A GB 32808/64A GB 3280864 A GB3280864 A GB 3280864A GB 1057567 A GB1057567 A GB 1057567A
Authority
GB
United Kingdom
Prior art keywords
protein
paste
starch
foodstuff
starch base
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.)
Expired
Application number
GB32808/64A
Inventor
William Julius Sypli Peschardt
Labhras Maolbheanna Concubhair
David Joseph Conlon
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.)
WILLIAM JULIUS SYPLIE PESCHARD
Greencore Group PLC
Original Assignee
WILLIAM JULIUS SYPLIE PESCHARD
Greencore Group PLC
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 WILLIAM JULIUS SYPLIE PESCHARD, Greencore Group PLC filed Critical WILLIAM JULIUS SYPLIE PESCHARD
Priority to GB32808/64A priority Critical patent/GB1057567A/en
Publication of GB1057567A publication Critical patent/GB1057567A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/13—Mashed potato products
    • 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
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • General Health & Medical Sciences (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Grain Derivatives (AREA)

Abstract

A foodstuff comprising protein incorporated in a starch base is obtained by mixing the protein, starch base, and sufficient water to form a stiff paste, subjecting the paste to cooking in a pressure vessel thereby homogenizing the paste and gelatinizing the starch and simultaneously changing the paste to a more compact solid, air-drying the mass until it becomes quite solid but flexible, and cutting it into disc-like or other suitable pieces which are then air-dried to a moisture content of 8-12% wt. Suitable starch bases include wheat, rye, maize or potato flours, or the starches derived therefrom, or mixtures thereof. The protein is preferably in dehydrated and powdered form and may be shell or other fish, for example powdered prawn, meat, poultry, haemoglobin, gelatin, egg, or vegetable protein, for example that supplied by peas, nuts, fruit, or soya beans. There are preferably at least 6 parts by weight of protein for 100 parts of starch base. Flavouring agents, such as salt, pepper and onion powder, and coagulating and binding agents, such as sodium alginate or peclinate, may also be added. The product may be puffed by immersion in hot oil.
GB32808/64A 1964-08-12 1964-08-12 Process for the manufacture of a foodstuff and foodstuff produced thereby Expired GB1057567A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB32808/64A GB1057567A (en) 1964-08-12 1964-08-12 Process for the manufacture of a foodstuff and foodstuff produced thereby

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB32808/64A GB1057567A (en) 1964-08-12 1964-08-12 Process for the manufacture of a foodstuff and foodstuff produced thereby

Publications (1)

Publication Number Publication Date
GB1057567A true GB1057567A (en) 1967-02-01

Family

ID=10344300

Family Applications (1)

Application Number Title Priority Date Filing Date
GB32808/64A Expired GB1057567A (en) 1964-08-12 1964-08-12 Process for the manufacture of a foodstuff and foodstuff produced thereby

Country Status (1)

Country Link
GB (1) GB1057567A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1995014396A1 (en) * 1992-09-14 1995-06-01 The Procter & Gamble Company Method of production of extruded cereal-based fried food containing added protein

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1995014396A1 (en) * 1992-09-14 1995-06-01 The Procter & Gamble Company Method of production of extruded cereal-based fried food containing added protein

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