GB513464A - Improvements in and relating to the production of custard powders and like food products - Google Patents

Improvements in and relating to the production of custard powders and like food products

Info

Publication number
GB513464A
GB513464A GB654/38A GB65438A GB513464A GB 513464 A GB513464 A GB 513464A GB 654/38 A GB654/38 A GB 654/38A GB 65438 A GB65438 A GB 65438A GB 513464 A GB513464 A GB 513464A
Authority
GB
United Kingdom
Prior art keywords
starch
mixture
per cent
flavouring
film
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
GB654/38A
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.)
ALFRED EVELEGH AUDSLEY BEAVER
CORN PRODUCTS Co Ltd
Original Assignee
ALFRED EVELEGH AUDSLEY BEAVER
CORN PRODUCTS Co Ltd
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 ALFRED EVELEGH AUDSLEY BEAVER, CORN PRODUCTS Co Ltd filed Critical ALFRED EVELEGH AUDSLEY BEAVER
Priority to GB654/38A priority Critical patent/GB513464A/en
Publication of GB513464A publication Critical patent/GB513464A/en
Expired legal-status Critical Current

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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches

Landscapes

  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

513,464. Food preparations. CORN PRODUCTS CO., Ltd., and BEAVER, A. E. A. Jan. 8, 1938, No. 654. [Class 49] A powder from which a custard, blanemange or the like may be made by mixing with a cold aqueous liquid, such as water or milk, is prepared by subjecting an aqueous suspension of starch to the action of diastatic enzyme and thereafter to a pre-gelatinising treatment, and the product suitably comminuted. Preferably, the pre-gelatinizing treatment is effected in the presence of the whole or a part of the sugar and if desired with colouring and flavouring materials. As described, starch or a mixture of starches in sufficient water to give a suspension of 5 to 24‹ BÚ is treated with one-half per cent., reckoned the weight of the starch, of a malt extract of high diastatic value. The mixture is allowed to stand at a temperature of from 60‹ to 140‹F. for a period of from 48 to 24 hours in the presence of mono or di saccharides or both, e.g., dextrose, sucrose or maltose in the proportion of 10 to. 30 per cent. by weight of the solution. At the end of the steeping, flavouring and colouring materials may be added. and the mixture applied as a film to a heated surface which dries the film and pregelatinizes the starch. The dried material is removed from the heated surface by a doctor, and is finely ground. The sugar content may be increased before or during the grinding, and the ground product may be mixed with a milk powder. Maize, tapioca, sago or potato starches or blends thereof may be used as the starting material.
GB654/38A 1938-01-08 1938-01-08 Improvements in and relating to the production of custard powders and like food products Expired GB513464A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB654/38A GB513464A (en) 1938-01-08 1938-01-08 Improvements in and relating to the production of custard powders and like food products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB654/38A GB513464A (en) 1938-01-08 1938-01-08 Improvements in and relating to the production of custard powders and like food products

Publications (1)

Publication Number Publication Date
GB513464A true GB513464A (en) 1939-10-13

Family

ID=9708153

Family Applications (1)

Application Number Title Priority Date Filing Date
GB654/38A Expired GB513464A (en) 1938-01-08 1938-01-08 Improvements in and relating to the production of custard powders and like food products

Country Status (1)

Country Link
GB (1) GB513464A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2500179A (en) * 1948-02-10 1950-03-14 American Home Foods Inc Dry pudding compositions and method for preparing the same
US2613150A (en) * 1949-05-17 1952-10-07 Nat Starch Products Inc Method of making a cold-mixing food starch powder
EP0031050A2 (en) * 1979-12-19 1981-07-01 Societe Des Produits Nestle S.A. Process for preparing a pulverulent starchy foodstuff easily miscible with water

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2500179A (en) * 1948-02-10 1950-03-14 American Home Foods Inc Dry pudding compositions and method for preparing the same
US2613150A (en) * 1949-05-17 1952-10-07 Nat Starch Products Inc Method of making a cold-mixing food starch powder
EP0031050A2 (en) * 1979-12-19 1981-07-01 Societe Des Produits Nestle S.A. Process for preparing a pulverulent starchy foodstuff easily miscible with water
EP0031050A3 (en) * 1979-12-19 1981-07-15 Societe Des Produits Nestle S.A. Process for preparing a pulverulent starchy foodstuff easily miscible with water

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