GB1290776A - - Google Patents

Info

Publication number
GB1290776A
GB1290776A GB1290776DA GB1290776A GB 1290776 A GB1290776 A GB 1290776A GB 1290776D A GB1290776D A GB 1290776DA GB 1290776 A GB1290776 A GB 1290776A
Authority
GB
United Kingdom
Prior art keywords
particles
product
dried
sugar
bars
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
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 filed Critical
Publication of GB1290776A publication Critical patent/GB1290776A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/40—Fermented products; Products treated with microorganisms or enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor

Abstract

1290776 Tenderising coconut meat J H FORKNER 12 Oct 1970 [15 Oct 1969] 48379/ 70 Headings A2B and A2Q A process for tenderising coconut meat particles comprises fermenting the particles and impregnating the particles with sugar. The particles (e.g. fresh or dried particles from which oil may have been removed) may be treated with boiling water or steam, filtered or pressed to remove water, washed, e.g. with sodium bicarbonate and water, fermeneted at elevated temperature using an aqueous bakers' or brewers' yeast brew, and impregnated with sugar (e.g. one or more of sucrose, glucose, invert sugar, corn syrup and sorbitol) at elevated temperature. The particles may be treated with a colouring agent during or after impregnation. The product may be roasted, dried and coated with e.g. vegetable or synthetic fat, or comminuted to form a paste. The product may be dried by hot gas, freezedrying, vacuum drying or by freezing and immersing in hot oil under vacuum. During the latter drying method the product may be impregnated with oil. The particles may be tenderised to a lesser degree at the centres thereof. The product may be mixed with sucrose, glucose, fat, egg white or cereal flour. The product may be used as a layer or filling on or between dough layers, in the making of bread, cakes or confectionery goods, e.g. macaroon-type bars, chocolated coated bars and chocolate fudge bars.
GB1290776D 1969-10-15 1970-10-12 Expired GB1290776A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US86645269A 1969-10-15 1969-10-15

Publications (1)

Publication Number Publication Date
GB1290776A true GB1290776A (en) 1972-09-27

Family

ID=25347659

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1290776D Expired GB1290776A (en) 1969-10-15 1970-10-12

Country Status (3)

Country Link
JP (1) JPS4814945B1 (en)
FR (1) FR2065973A5 (en)
GB (1) GB1290776A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1530909A1 (en) * 2003-11-11 2005-05-18 Werner Baensch Process for making a vegetable food product from coconut

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1530909A1 (en) * 2003-11-11 2005-05-18 Werner Baensch Process for making a vegetable food product from coconut

Also Published As

Publication number Publication date
FR2065973A5 (en) 1971-08-06
JPS4814945B1 (en) 1973-05-11

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Legal Events

Date Code Title Description
PS Patent sealed
PLNP Patent lapsed through nonpayment of renewal fees