GB641557A - Improved method of reducing the micro-organism content of soy bean flour - Google Patents

Improved method of reducing the micro-organism content of soy bean flour

Info

Publication number
GB641557A
GB641557A GB15402/47A GB1540247A GB641557A GB 641557 A GB641557 A GB 641557A GB 15402/47 A GB15402/47 A GB 15402/47A GB 1540247 A GB1540247 A GB 1540247A GB 641557 A GB641557 A GB 641557A
Authority
GB
United Kingdom
Prior art keywords
micro
bean flour
reducing
improved method
soy bean
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
GB15402/47A
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.)
Mathieson Alkali Works Inc
Original Assignee
Mathieson Alkali Works Inc
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 Mathieson Alkali Works Inc filed Critical Mathieson Alkali Works Inc
Publication of GB641557A publication Critical patent/GB641557A/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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/16—Preserving with chemicals
    • A23B9/18—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

The micro-organism content of soya bean flour, grits or flakes, especially for canning, is reduced by treatment with a mixture of chlorine dioxide and air or other inert gas and preferably thereafter heating to a temperature not less than 100 DEG F and preferably to about 225 DEG F. The partial pressure of the chlorine dioxide in the mixture is maintained below 30 mm. mercury, e.g., 1-15 mm. for a contact time of about 1 minute at about 20 DEG -60 DEG C or, with subsequent heating, 1-2 mm. for about 1-20 minutes contact. Specification 263,760, [Class 58], is referred to.
GB15402/47A 1946-08-23 1947-06-11 Improved method of reducing the micro-organism content of soy bean flour Expired GB641557A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US641557XA 1946-08-23 1946-08-23

Publications (1)

Publication Number Publication Date
GB641557A true GB641557A (en) 1950-08-16

Family

ID=22053937

Family Applications (1)

Application Number Title Priority Date Filing Date
GB15402/47A Expired GB641557A (en) 1946-08-23 1947-06-11 Improved method of reducing the micro-organism content of soy bean flour

Country Status (1)

Country Link
GB (1) GB641557A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2389330A1 (en) * 1977-05-02 1978-12-01 Krey Packing Cy Bactericidal spray for freshly slaughtered hog carcasses - which are being chilled comprises an aq. chlorine dioxide of nonbleaching concn.

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2389330A1 (en) * 1977-05-02 1978-12-01 Krey Packing Cy Bactericidal spray for freshly slaughtered hog carcasses - which are being chilled comprises an aq. chlorine dioxide of nonbleaching concn.

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