GB557494A - Improvements relating to the production of substances suitable as substitutes for egg white - Google Patents

Improvements relating to the production of substances suitable as substitutes for egg white

Info

Publication number
GB557494A
GB557494A GB6949/42A GB694942A GB557494A GB 557494 A GB557494 A GB 557494A GB 6949/42 A GB6949/42 A GB 6949/42A GB 694942 A GB694942 A GB 694942A GB 557494 A GB557494 A GB 557494A
Authority
GB
United Kingdom
Prior art keywords
extract
soya
foam
meringues
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
Application number
GB6949/42A
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.)
ALEXANDER BROWN GORDON
JOHN CHRISTIAN FERREE
SOYA FOODS Ltd
Original Assignee
ALEXANDER BROWN GORDON
JOHN CHRISTIAN FERREE
SOYA FOODS 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 ALEXANDER BROWN GORDON, JOHN CHRISTIAN FERREE, SOYA FOODS Ltd filed Critical ALEXANDER BROWN GORDON
Priority to GB6949/42A priority Critical patent/GB557494A/en
Publication of GB557494A publication Critical patent/GB557494A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/50—Solidified foamed products, e.g. meringues
    • 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
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)

Abstract

557,494. Treating soya bean &c. flour. FERREE, J. C., GORDON, A. B., and SOYA FOODS, Ltd. May 21, 1942, No. 6949. [Class 58] [Also in Group VI] A substitute for white of egg is obtained by extracting ground soya beans, haricot beans, wheat germs, lupins or other protein-containing seeds with water, separating the solids and whipping the extract to form a foam. The liquid extract may also be evaporated to dryness, preferably by spray drying, and the solid product mixed with water or an edible liquid, such as milk, skimmed milk, fruit juice or meat extract, before whipping to form the foam. The whipped product may be used in making baked goods, hard meringues, marshmallows, candies of the nougat type and souffles or with the addition of sugar and, if desired flavouring, in making meringues, icings, refrigerated products and creams.
GB6949/42A 1942-05-21 1942-05-21 Improvements relating to the production of substances suitable as substitutes for egg white Expired GB557494A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB6949/42A GB557494A (en) 1942-05-21 1942-05-21 Improvements relating to the production of substances suitable as substitutes for egg white

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB6949/42A GB557494A (en) 1942-05-21 1942-05-21 Improvements relating to the production of substances suitable as substitutes for egg white

Publications (1)

Publication Number Publication Date
GB557494A true GB557494A (en) 1943-11-23

Family

ID=9823796

Family Applications (1)

Application Number Title Priority Date Filing Date
GB6949/42A Expired GB557494A (en) 1942-05-21 1942-05-21 Improvements relating to the production of substances suitable as substitutes for egg white

Country Status (1)

Country Link
GB (1) GB557494A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115515432A (en) * 2020-03-05 2022-12-23 法布明有限公司 Dried water-based edible product of boiled beans and method for producing the same

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115515432A (en) * 2020-03-05 2022-12-23 法布明有限公司 Dried water-based edible product of boiled beans and method for producing the same

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