GB503297A - An egg substitute and process of making same - Google Patents

An egg substitute and process of making same

Info

Publication number
GB503297A
GB503297A GB23646/38A GB2364638A GB503297A GB 503297 A GB503297 A GB 503297A GB 23646/38 A GB23646/38 A GB 23646/38A GB 2364638 A GB2364638 A GB 2364638A GB 503297 A GB503297 A GB 503297A
Authority
GB
United Kingdom
Prior art keywords
substitute
liquor
straining
gelatine
eggs
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
GB23646/38A
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of GB503297A publication Critical patent/GB503297A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products
    • 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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/35—Egg substitutes

Abstract

503,297. Food preparations. MAY, F. E. Aug. 10, 1938, No. 23646. Convention date, March -18. [Class 49] A product which is to be used as an egg substitute is prepared by gently boiling linseed, whole or crushed, in water, e.g. 16 ozs. of seed in 16 quarts of water, for a time sufficient to extract a substantial proportion of the oil content, e.g. one hour, straining off the liquor and dissolving therein a small amount of a jellying agent, such as gelatine. A preservative, e.g. sulphur dioxide, and a colouring medium, or both, may be included. In one form, the gelatine may be added to half the liquor after straining it, and the other portion is strained and the liquor from the collected seeds is allowed to drip into it, the two portions being mixed to give the substitute; the two portions may be kept separate until required for use. The product may be used in baking with eggs in the proportion of 20-- 25 parts by weight of the substitute to 75- 80 parts of eggs.
GB23646/38A 1938-03-18 1938-08-10 An egg substitute and process of making same Expired GB503297A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NZ503297X 1938-03-18

Publications (1)

Publication Number Publication Date
GB503297A true GB503297A (en) 1939-04-04

Family

ID=19915864

Family Applications (1)

Application Number Title Priority Date Filing Date
GB23646/38A Expired GB503297A (en) 1938-03-18 1938-08-10 An egg substitute and process of making same

Country Status (1)

Country Link
GB (1) GB503297A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3640732A (en) * 1969-10-09 1972-02-08 Gen Mills Inc Simulated cooked egg
NO338131B1 (en) * 2014-06-17 2016-08-01 Trikag As Use of aqueous extracts from brown / black flax seeds in light gluten-free pastries

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3640732A (en) * 1969-10-09 1972-02-08 Gen Mills Inc Simulated cooked egg
NO338131B1 (en) * 2014-06-17 2016-08-01 Trikag As Use of aqueous extracts from brown / black flax seeds in light gluten-free pastries

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