GB438509A - Process for the production of a food - Google Patents
Process for the production of a foodInfo
- Publication number
- GB438509A GB438509A GB7986/34A GB798634A GB438509A GB 438509 A GB438509 A GB 438509A GB 7986/34 A GB7986/34 A GB 7986/34A GB 798634 A GB798634 A GB 798634A GB 438509 A GB438509 A GB 438509A
- Authority
- GB
- United Kingdom
- Prior art keywords
- flakes
- per cent
- blocks
- dried
- milk powder
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
- A23L7/148—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products made from wholegrain or grain pieces without preparation of meal or dough
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)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A food preparation which can be kept for long periods without disintegration is obtained by mixing milk powder made from whole or skimmed milk with oats, wheat, maize, rice or other cereal kernels or vegetables which are wholly or mainly in the form of flakes and pressing into blocks. The moulds used may be heated to impart greater strength to the outer layer of the blocks. The flakes may be coated by spraying in a rotating drum with fat or oil, preferably in the form of an aqueous emulsion, and are preferably first dried to a moisture content of about 2-5 per cent. Pulse, vegetable ingredients and similar dried substances in flake or other disintegrated form may also be included in the blocks. Lecithin, vitamin concentrates and other nourishing substances, and medicaments may also be added and may be mixed with 40-60 per cent of oil and 50 per cent of water to improve distribution. Flavouring substances such as salt, sugar and fruit essences may also be included. The proportion of flakes may be greater than that of milk powder, e.g. 60 per cent of oat or other flakes, 24 per cent of dried milk, 5 per cent of fat and the remainder other substances such as sugar and salt. The blocks may be dried. They may be wrapped in moistened parchment, artificial parchment &c., and then dried, the wrapping shrinking onto the blocks, and may then be coated with paraffin &c. Specification 5373/94, [Class 49], is referred to. The Provisional Specification describes the addition of the cereal food flakes to milk concentrate, e.g. during the last stage of the drying process in making milk powder, and where milk powder is used the addition of water to the mixture, or to the milk powder to form a paste or solution to which the flakes are added, and then compacting the mass into tablets &c. A tastless medium such as agar agar which promotes disintegration in a liquid, may also be added.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB7986/34A GB438509A (en) | 1934-03-13 | 1934-03-13 | Process for the production of a food |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB7986/34A GB438509A (en) | 1934-03-13 | 1934-03-13 | Process for the production of a food |
Publications (1)
Publication Number | Publication Date |
---|---|
GB438509A true GB438509A (en) | 1935-11-13 |
Family
ID=9843563
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB7986/34A Expired GB438509A (en) | 1934-03-13 | 1934-03-13 | Process for the production of a food |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB438509A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2999018A (en) * | 1957-10-14 | 1961-09-05 | Quaker Oats Co | Instant oatmeal |
GB2418128A (en) * | 2004-09-15 | 2006-03-22 | Richard Antony Milton | Muesli compositions |
WO2013001052A1 (en) | 2011-06-30 | 2013-01-03 | Eurotab | Method for manufacturing soluble coffee tablets |
-
1934
- 1934-03-13 GB GB7986/34A patent/GB438509A/en not_active Expired
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2999018A (en) * | 1957-10-14 | 1961-09-05 | Quaker Oats Co | Instant oatmeal |
GB2418128A (en) * | 2004-09-15 | 2006-03-22 | Richard Antony Milton | Muesli compositions |
WO2013001052A1 (en) | 2011-06-30 | 2013-01-03 | Eurotab | Method for manufacturing soluble coffee tablets |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US3704133A (en) | Popcorn product | |
Kartikawati et al. | Improving meatball quality using different varieties of rice bran as natural antioxidant | |
KR20230081307A (en) | New Seasoning Method of Dried Laver with Additional Aronia Ingredients | |
GB438509A (en) | Process for the production of a food | |
KR20170100279A (en) | Method for manufacturing brown rice cereal | |
KR101438548B1 (en) | Improved taste of a colored traditional Korean Snack containing mulberry powder and process for preparation thereof | |
US2363193A (en) | Process of dehydrating tomatoes and the juices thereof | |
ES426515A1 (en) | Pasty dry cream product and process for its manufacture | |
US1570443A (en) | Food product | |
KR100474245B1 (en) | manufacturing method of greem tea noodles | |
US1349524A (en) | Carl s | |
US1430670A (en) | Food product | |
JPS60176560A (en) | Edible film containing flavor and spice | |
KR20200109210A (en) | Hypernutritive HMR, instant noodle soup with enhanced antioxidant activity | |
KR20210129836A (en) | A New Process for Preparation of Flavored and SeasonedLaver | |
RU2629382C1 (en) | Sugar-containing product | |
SU1745175A1 (en) | Pastry production method | |
US2026034A (en) | Food product and method of making the same | |
DE649831C (en) | Manufacture of a milk preparation pressed into shaped bodies from dry milk | |
JPS6312254A (en) | Water binder or gelling agent produced from defatted pig skin and its production | |
CN108094894A (en) | A kind of low-sodium nutritive noodles and preparation method thereof | |
AT131376B (en) | Method of fruit preservation. | |
US2198218A (en) | Wheat germ preparation | |
US2061184A (en) | Food product | |
RU2655759C1 (en) | Sugar-containing product |