GB361956A - Process for the manufacture of soya bean flour - Google Patents
Process for the manufacture of soya bean flourInfo
- Publication number
- GB361956A GB361956A GB25386/30A GB2538630A GB361956A GB 361956 A GB361956 A GB 361956A GB 25386/30 A GB25386/30 A GB 25386/30A GB 2538630 A GB2538630 A GB 2538630A GB 361956 A GB361956 A GB 361956A
- Authority
- GB
- United Kingdom
- Prior art keywords
- lecithin
- alcohol
- extraction
- solvents
- alcohols
- 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
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
- A23J7/00—Phosphatide compositions for foodstuffs, e.g. lecithin
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/32—Removing undesirable substances, e.g. bitter substances by extraction with solvents
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- General Preparation And Processing Of Foods (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Soya beans and similar seeds containing lecithin are treated, for the purpose of obtaining therefrom residues free from undesired substances of disagreeable taste or odour, by extraction in the cold or warm with solvents in which substantially only the lecithin and easily oxidizable substances are soluble. Residues are obtained which may be used as foods. Suitable solvents are ethyl alcohol, methyl alcohol, or other water soluble alcohols, or aqueous mixtures containing such alcohols. Prior to extraction the seeds may be heated while steam or gases are passed therethrough, and in this case the lecithin extracted is also free from disagreeable taste or odour, and the extract may be suitable for direct use as a food preparation, or may be worked up in known manner for the lecithin it contains. Examples are given, in one of which soya beans are sprayed with water, unhusked, dried at 100 DEG C., comminuted, and extracted with alcohol. Specifications 205,011 and 285,417, [both in Class 2 (iii), Dyes &c.], are referred to. The Specification as open to inspection under Sect. 91 (3) (a) comprises also the extraction of natural materials containing lecithin in general with solvents of the type described above, and an example is given wherein egg yolk is stirred and introduced through nozzles into a vessel containing steam. The product is allowed to settle, filtered, and sprayed through a fine nozzle with alcohol. The mass is allowed to settle, filtered, and the filtrate after concentration either used as an article of food or worked up for lecithin. This subject-matter does not appear in the Specification as accepted.ALSO:Soya beans and similar seeds containing lecithin are treated, for the purpose of obtaining therefrom residues free from undesired substances of disagreeable taste or odour, by extraction in the cold or warm with solvents in which substantially only the lecithin and easily oxidizable substances are soluble. Residues are obtained which may be used as foods. Suitable solvents are ethyl alcohol, methyl alcohol, or other water soluble alcohols, or aqueous mixtures containing such alcohols. Prior to extraction the seeds may be heated while steam or gases are passed therethrough, and in this case the lecithin extracted is also free from disagreeable taste or odour, and the extract may be suitable for direct use as a food preparation, or may be worked up in known manner for the lecithin it contains. Examples are given, in one of which soya beans are sprayed with water, unhusked, dried at 100 DEG C., comminuted, and extracted with alcohol. Specifications 205,011 and 285,417, [both in Class 2 (iii), Dyes, &c.] are referred to.ALSO:Residues suitable as foods are obtained by extracting soya-beans and similar seeds containing lecithin in the cold or warm with solvents in which substantially only the lecithin and easily oxidizable substances are soluble. Suitable solvents are ethyl of methyl alcohol, or other water-soluble alcohols, or aqueous mixtures containing such alcohols. Prior to extraction the seeds may be heated while steam or gases are passed therethrough. Examples are given, in one of which soya-beans are sprayed with water, unhusked, dried at 100 DEG C., comminuted and extracted with alcohol. Specifications 205,011 and 285,417, [both in Class 2 (iii), Dyes &c.], are referred to.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AT361956X | 1929-08-24 |
Publications (1)
Publication Number | Publication Date |
---|---|
GB361956A true GB361956A (en) | 1931-11-25 |
Family
ID=3672781
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB25386/30A Expired GB361956A (en) | 1929-08-24 | 1930-08-25 | Process for the manufacture of soya bean flour |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB361956A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2495706A (en) * | 1947-10-29 | 1950-01-31 | Voss Letta I De | Vegetable gel |
-
1930
- 1930-08-25 GB GB25386/30A patent/GB361956A/en not_active Expired
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2495706A (en) * | 1947-10-29 | 1950-01-31 | Voss Letta I De | Vegetable gel |
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