GB1442149A - Method of manufacturing a quick-soluble gelatinized powdered foodstuff electrical discharge machining - Google Patents

Method of manufacturing a quick-soluble gelatinized powdered foodstuff electrical discharge machining

Info

Publication number
GB1442149A
GB1442149A GB5863873A GB5863873A GB1442149A GB 1442149 A GB1442149 A GB 1442149A GB 5863873 A GB5863873 A GB 5863873A GB 5863873 A GB5863873 A GB 5863873A GB 1442149 A GB1442149 A GB 1442149A
Authority
GB
United Kingdom
Prior art keywords
quick
manufacturing
starch
discharge machining
electrical discharge
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
GB5863873A
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.)
Nissin Food Products Co Ltd
Original Assignee
Nissin Shokuhin KK
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 Nissin Shokuhin KK filed Critical Nissin Shokuhin KK
Priority to GB5863873A priority Critical patent/GB1442149A/en
Publication of GB1442149A publication Critical patent/GB1442149A/en
Expired legal-status Critical Current

Links

Classifications

    • 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
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Grain Derivatives (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Cereal-Derived Products (AREA)

Abstract

1442149 Gelatinised starch powders NISSIN SHOKUHIN KAISHA Ltd 18 Dec 1973 58638/73 Heading A2B A soluble gelatinised starch powder for soups, &c., is made by mixing with powdered starchy products e.g. wheat, flour, rice, or potato starch, an aqueous solution containing amylase, protease and common salt, mixing and kneading for e.g. 15 to 20 minutes at 30 to 35‹C to effect symosis forming into strips or rods 1 to 2mm thick by rolling or extrusion, boiling and/or steaming, frying with fatty oils and fats at e.g. 140 to 155‹C to dehydrate the starch, and shattering to e.g. 100 mesh size. The starchy material may be steamed and boiled for about one minute. The common salt forms about 2% of the final product, which may be used in instant soups, stews or curries.
GB5863873A 1973-12-18 1973-12-18 Method of manufacturing a quick-soluble gelatinized powdered foodstuff electrical discharge machining Expired GB1442149A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB5863873A GB1442149A (en) 1973-12-18 1973-12-18 Method of manufacturing a quick-soluble gelatinized powdered foodstuff electrical discharge machining

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB5863873A GB1442149A (en) 1973-12-18 1973-12-18 Method of manufacturing a quick-soluble gelatinized powdered foodstuff electrical discharge machining

Publications (1)

Publication Number Publication Date
GB1442149A true GB1442149A (en) 1976-07-07

Family

ID=10482072

Family Applications (1)

Application Number Title Priority Date Filing Date
GB5863873A Expired GB1442149A (en) 1973-12-18 1973-12-18 Method of manufacturing a quick-soluble gelatinized powdered foodstuff electrical discharge machining

Country Status (1)

Country Link
GB (1) GB1442149A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0350952A2 (en) * 1988-07-14 1990-01-17 Bristol-Myers Squibb Company Low manganese high protein rice flour
EP0407981A2 (en) * 1989-07-11 1991-01-16 Bristol-Myers Squibb Company Soluble rice protein concentrate
FR2681219A1 (en) * 1991-09-16 1993-03-19 Ard Sa LIPIDOPROTEIC PRODUCT DERIVED FROM WHEAT FLOUR, PREPARATION METHOD AND APPLICATIONS THEREOF.
EP0772980A1 (en) * 1995-11-07 1997-05-14 Societe Des Produits Nestle S.A. Enzyme treated amylaceous product
CN111801023A (en) * 2017-11-14 2020-10-20 智利圣地亚哥大学 Extruded food product similar to french fries and method of making

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0350952A2 (en) * 1988-07-14 1990-01-17 Bristol-Myers Squibb Company Low manganese high protein rice flour
EP0350952A3 (en) * 1988-07-14 1991-05-02 Bristol-Myers Squibb Company Low manganese high protein rice flour
EP0407981A2 (en) * 1989-07-11 1991-01-16 Bristol-Myers Squibb Company Soluble rice protein concentrate
EP0407981A3 (en) * 1989-07-11 1991-03-13 Bristol-Myers Squibb Company Soluble rice protein concentrate
FR2681219A1 (en) * 1991-09-16 1993-03-19 Ard Sa LIPIDOPROTEIC PRODUCT DERIVED FROM WHEAT FLOUR, PREPARATION METHOD AND APPLICATIONS THEREOF.
EP0533512A1 (en) * 1991-09-16 1993-03-24 Agro Industrie Recherches Et Developpements (A.R.D.) Lipoprotein containing product derived from wheat flour, process to prepare it, and applications thereof
EP0772980A1 (en) * 1995-11-07 1997-05-14 Societe Des Produits Nestle S.A. Enzyme treated amylaceous product
US5789003A (en) * 1995-11-07 1998-08-04 Nestec S.A. Method for preparing a flavoring base
CN111801023A (en) * 2017-11-14 2020-10-20 智利圣地亚哥大学 Extruded food product similar to french fries and method of making

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Legal Events

Date Code Title Description
PS Patent sealed
PE20 Patent expired after termination of 20 years

Effective date: 19931217