GB412035A - Process of preparing a food product - Google Patents
Process of preparing a food productInfo
- Publication number
- GB412035A GB412035A GB16191/33A GB1619133A GB412035A GB 412035 A GB412035 A GB 412035A GB 16191/33 A GB16191/33 A GB 16191/33A GB 1619133 A GB1619133 A GB 1619133A GB 412035 A GB412035 A GB 412035A
- Authority
- GB
- United Kingdom
- Prior art keywords
- per cent
- mixed
- moisture
- food product
- ground
- 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
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
-
- 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
- A23L7/152—Cereal germ products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Grain Derivatives (AREA)
- Confectionery (AREA)
Abstract
A dried food product is prepared by cooking a quantity of grain germ in an open cooking vessel in preferably five times its quantity of water for fifteen minutes to one hour and then dehydrating by continuing heating until the moisture is driven off or by subjecting to reduced pressure or by passing the wet mass through heated rolls. The drying is continued till less than ten per cent, preferably about five per cent, of moisture remains. The product is then ground. The ground material may be mixed up to the proportion of about thirty to thirty-five per cent with liquid preparations such as cocoa, chocolate or milk or it may be converted into shredded, flaked or granular form or mixed with other cereal preparations.ALSO:A dried food product is prepared by cooking a quantity of grain germ in an open cooking vessel in preferably five times its quantity of water for fifteen minutes to one hour and then dehydrating by continuing heating until the moisture is driven off or by subjecting to reduced pressure or by passing the wet mass through heated rolls. The drying is continued till less than 10 per cent, preferably about 5 per cent, of moisture remains. The product is then ground. The ground material may be mixed up to the proportion of about 30 to 35 per cent with liquid preparations such as cocoa, chocolate or milk or it may be converted into shredded, flaked or granular form or mixed with other cereal preparations.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB16191/33A GB412035A (en) | 1933-06-06 | 1933-06-06 | Process of preparing a food product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB16191/33A GB412035A (en) | 1933-06-06 | 1933-06-06 | Process of preparing a food product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB412035A true GB412035A (en) | 1934-06-21 |
Family
ID=10072817
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB16191/33A Expired GB412035A (en) | 1933-06-06 | 1933-06-06 | Process of preparing a food product |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB412035A (en) |
-
1933
- 1933-06-06 GB GB16191/33A patent/GB412035A/en not_active Expired
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