GB695145A - Improvements in or relating to the production of ingredients for foodstuffs - Google Patents

Improvements in or relating to the production of ingredients for foodstuffs

Info

Publication number
GB695145A
GB695145A GB575/51A GB57551A GB695145A GB 695145 A GB695145 A GB 695145A GB 575/51 A GB575/51 A GB 575/51A GB 57551 A GB57551 A GB 57551A GB 695145 A GB695145 A GB 695145A
Authority
GB
United Kingdom
Prior art keywords
yeast
foodstuffs
ingredients
relating
production
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
GB575/51A
Inventor
Percival Sydney Jewell
James Gordon Travis King
George Cocker Ingram
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
Priority to GB575/51A priority Critical patent/GB695145A/en
Priority to FR1047407D priority patent/FR1047407A/en
Priority to BE508138A priority patent/BE508138A/en
Priority to DEJ5403A priority patent/DE936490C/en
Priority to DEI5478A priority patent/DE943271C/en
Priority to FR62436D priority patent/FR62436E/en
Publication of GB695145A publication Critical patent/GB695145A/en
Expired legal-status Critical Current

Links

Classifications

    • 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
    • A23J1/12—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
    • A23J1/125—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses by treatment involving enzymes or microorganisms
    • 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
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/18—Vegetable proteins from wheat

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Medicinal Preparation (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Peptides Or Proteins (AREA)

Abstract

A cream-like ingredient for foods, e.g. bread, custards, ice-creams, salad creams, sausage meats and soups, is made by treating gluten and water with yeast, e.g. baker's yeast, at 28-36 DEG C., preferably 31-33 DEG C. A carbohydrate, e.g. dextrin, may be added. The process may be accelerated by pre-heating the yeast, e.g. for 12 hours at 35-36 DEG C. The product is stated to be bacteriostatic and to have a considerably higher proportion of available nitrogen, as amino acids, than the original gluten.
GB575/51A 1951-01-09 1951-01-09 Improvements in or relating to the production of ingredients for foodstuffs Expired GB695145A (en)

Priority Applications (6)

Application Number Priority Date Filing Date Title
GB575/51A GB695145A (en) 1951-01-09 1951-01-09 Improvements in or relating to the production of ingredients for foodstuffs
FR1047407D FR1047407A (en) 1951-01-09 1951-12-29 Improvements in the manufacture of food products
BE508138A BE508138A (en) 1951-01-09 1951-12-31 Improvements in the manufacture of food products
DEJ5403A DE936490C (en) 1951-01-09 1952-01-10 Process for the production of a liquid gluten product
DEI5478A DE943271C (en) 1951-01-09 1952-02-03 Process for the production of a liquid gluten product, in particular for food purposes
FR62436D FR62436E (en) 1951-01-09 1952-02-04 Improvements in the manufacture of food products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB575/51A GB695145A (en) 1951-01-09 1951-01-09 Improvements in or relating to the production of ingredients for foodstuffs

Publications (1)

Publication Number Publication Date
GB695145A true GB695145A (en) 1953-08-05

Family

ID=9706797

Family Applications (1)

Application Number Title Priority Date Filing Date
GB575/51A Expired GB695145A (en) 1951-01-09 1951-01-09 Improvements in or relating to the production of ingredients for foodstuffs

Country Status (4)

Country Link
BE (1) BE508138A (en)
DE (2) DE936490C (en)
FR (2) FR1047407A (en)
GB (1) GB695145A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2541088A1 (en) * 1983-02-22 1984-08-24 Valpron Gie PROCESS FOR PRODUCING PROTEIN FOODS AND VARIOUS BY-PRODUCTS FROM CEREALS
US20170006880A1 (en) * 2015-07-10 2017-01-12 Manildra Milling Corporation Wheat protein-based dough relaxer compositions and methods of producing the same

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE209207C (en) *
DE743799C (en) * 1943-04-06 1944-04-25 Otto Christoph Process for the production of soup wort by hydrolytic liquefaction of mixtures of animal and vegetable raw materials
US2536171A (en) * 1947-01-21 1951-01-02 Griffith Laboratories Production of protein hydrolysate

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2541088A1 (en) * 1983-02-22 1984-08-24 Valpron Gie PROCESS FOR PRODUCING PROTEIN FOODS AND VARIOUS BY-PRODUCTS FROM CEREALS
EP0120724A1 (en) * 1983-02-22 1984-10-03 Chambre Regionale d'Agriculture de Picardie Process for the manufacture of proteinated foodstuffs and various by-products from cereals
US20170006880A1 (en) * 2015-07-10 2017-01-12 Manildra Milling Corporation Wheat protein-based dough relaxer compositions and methods of producing the same
US10172364B2 (en) * 2015-07-10 2019-01-08 Manildra Milling Corporation Wheat protein-based dough relaxer compositions and methods of producing the same
AU2016294313B2 (en) * 2015-07-10 2019-01-24 Manildra Milling Corporation Wheat protein-based dough relaxer compositions and methods of producing the same
EP3319450A4 (en) * 2015-07-10 2019-03-06 Manildra Milling Corporation Wheat protein-based dough relaxer compositions and methods of producing the same

Also Published As

Publication number Publication date
DE936490C (en) 1955-12-15
FR62436E (en) 1955-06-14
FR1047407A (en) 1953-12-14
DE943271C (en) 1956-05-17
BE508138A (en) 1952-01-15

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