GB385200A - Process for the preparation of powder for making custards, puddings, creams, sauces, ice-creams and like boiled products - Google Patents
Process for the preparation of powder for making custards, puddings, creams, sauces, ice-creams and like boiled productsInfo
- Publication number
- GB385200A GB385200A GB14093/32A GB1409332A GB385200A GB 385200 A GB385200 A GB 385200A GB 14093/32 A GB14093/32 A GB 14093/32A GB 1409332 A GB1409332 A GB 1409332A GB 385200 A GB385200 A GB 385200A
- Authority
- GB
- United Kingdom
- Prior art keywords
- creams
- custards
- puddings
- sauces
- water
- 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
- 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
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
Abstract
Powders for use in making boiled food preparations such as custards, puddings, creams, sauces, ice creams, &c. are obtained by adding to cereal flours, which normally form a paste with water, protective colloids in quantity just sufficient to prevent the formation of pastes. The protective colloids used include vegetable and animal albumens and albumen disintegration products such as gelatine and casein, pectin, and salts of organic acids of high molecular weight. Spices, compounds of iodine, calcium and of the lecithin group, vitamins, and other flavouring and nourishing materials may also be added. In an example, one part by weight of casein is mixed with 100 parts of wheat, rye, &c., flour, and colouring matter, aromatic substances and fruit oils are also added. The mixture is stirred to a homogeneous suspension with a little warm or cold water or milk and the suspension boiled for a short time with half a litre of water or milk, with stirring. The product gives a uniform jelly when cold.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE385200X | 1931-07-20 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB385200A true GB385200A (en) | 1932-12-22 |
Family
ID=6370763
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB14093/32A Expired GB385200A (en) | 1931-07-20 | 1932-05-18 | Process for the preparation of powder for making custards, puddings, creams, sauces, ice-creams and like boiled products |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB385200A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2890117A (en) * | 1956-10-17 | 1959-06-09 | John S Campbell | Quick cooking cereal and method of forming same |
| US2890118A (en) * | 1956-11-13 | 1959-06-09 | John S Campbell | Quick-cooking cereal product and process of producing same |
| US3256099A (en) * | 1962-06-06 | 1966-06-14 | Gen Foods Corp | Pectin jelly and dry base therefor |
-
1932
- 1932-05-18 GB GB14093/32A patent/GB385200A/en not_active Expired
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2890117A (en) * | 1956-10-17 | 1959-06-09 | John S Campbell | Quick cooking cereal and method of forming same |
| US2890118A (en) * | 1956-11-13 | 1959-06-09 | John S Campbell | Quick-cooking cereal product and process of producing same |
| US3256099A (en) * | 1962-06-06 | 1966-06-14 | Gen Foods Corp | Pectin jelly and dry base therefor |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US3911144A (en) | Egg product | |
| US4103038A (en) | Egg replacer composition and method of production | |
| US3804951A (en) | Egg extender composition and process therefor | |
| US3922371A (en) | Method of preparing an ice confection and the resulting product | |
| US2511119A (en) | Aqueous nut emulsion | |
| EP0482228A1 (en) | A method of producing cholesterol free egg products with an extended refrigerated shelf-life and products produced thereby | |
| SU559621A3 (en) | The method of cooking food | |
| US3843805A (en) | Base composition for preparing food products | |
| GB385200A (en) | Process for the preparation of powder for making custards, puddings, creams, sauces, ice-creams and like boiled products | |
| US2687960A (en) | Method of making a prepared sweet potato flour mix and product | |
| US3619206A (en) | Modified protein | |
| US3076709A (en) | Milk food compositions and method for preparing and using same | |
| US869371A (en) | Food product. | |
| US2471435A (en) | Ingredient for prepared food mixes and process of preparing same | |
| KR920005905A (en) | Low fat and nonfat mayonnaise products, their preparation and low fat salad dressing | |
| US1266201A (en) | Food compound for making custard. | |
| US3499768A (en) | Cold-set milk desserts and compositions therefor and method of making same | |
| US1355731A (en) | Food product | |
| US2253614A (en) | Gelatin milk dessert composition and method of preparing the same | |
| US1570443A (en) | Food product | |
| US3266908A (en) | Process of preparing meat sauces and gravies | |
| US4087560A (en) | Ketchup substitute and process for making the same | |
| DE573374C (en) | Process for making pudding powder | |
| GB878793A (en) | Storage-stable sweet corn powder and the production thereof | |
| US2992113A (en) | Dry food mix |