GB922751A - A nut-like food product and process for making - Google Patents

A nut-like food product and process for making

Info

Publication number
GB922751A
GB922751A GB31295/60A GB3129560A GB922751A GB 922751 A GB922751 A GB 922751A GB 31295/60 A GB31295/60 A GB 31295/60A GB 3129560 A GB3129560 A GB 3129560A GB 922751 A GB922751 A GB 922751A
Authority
GB
United Kingdom
Prior art keywords
film
forming component
water
oil
film former
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
GB31295/60A
Inventor
Jack R Durst
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.)
Pillsbury Co
Original Assignee
Pillsbury Co
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 Pillsbury Co filed Critical Pillsbury Co
Priority to GB31295/60A priority Critical patent/GB922751A/en
Publication of GB922751A publication Critical patent/GB922751A/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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/152—Cereal germ products

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

A product which simulates nut-meat consists of an edible hydratable film forming component in dried continuous cellular phase and an edible water-immiscible liquid dispersed in discontinuous phase, to produce particles individually entrapped in the cells of the slowly dried film forming component. The film forming component may be one or more of the following: proteinaceous substances, e.g. albumen, gelatin, agar, soy-protein, wheat germ, milk solids and non-proteinaceous substances starch, methyl cellulose, or carboxy methyl cellulose. A filler or modifier such as sugar or glycerine may be added to the film-forming component, or a substance naturally containing a filler such as comminuted wheat germ may be used. The water immiscible liquid may be any edible oil or fat, provided the fat is in liquid condition when used. The film former and oil component are blended to form a smooth slurry and water is added in sufficient quantity to hydrate the film former whilst the slurry is vigorously agitated until a sharp viscosity rise occurs. Alternatively the oil component may be agitated with the previously hydrated film former. The gel-like dispersion obtained after mixing the ingredients is extruded into sheets or moulds and slowly dried by circulated air at 100 DEG C. for ten to twenty hours till the water content is from 1-2% and then roasted to give the desired nut-like flavour. The oil proportion may be from 25.0% to 85.0% and the film former from 1.5% to 32% of the gel-like dispersion. Filler material may be added up to 40% and the water content either wholly or in combination from 13.5% to 67.0%.
GB31295/60A 1960-09-12 1960-09-12 A nut-like food product and process for making Expired GB922751A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB31295/60A GB922751A (en) 1960-09-12 1960-09-12 A nut-like food product and process for making

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB31295/60A GB922751A (en) 1960-09-12 1960-09-12 A nut-like food product and process for making

Publications (1)

Publication Number Publication Date
GB922751A true GB922751A (en) 1963-04-03

Family

ID=10321001

Family Applications (1)

Application Number Title Priority Date Filing Date
GB31295/60A Expired GB922751A (en) 1960-09-12 1960-09-12 A nut-like food product and process for making

Country Status (1)

Country Link
GB (1) GB922751A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007116429A1 (en) * 2006-04-10 2007-10-18 Daniele Giovannone Food, dietary or nutraceutical compositions based on nut paste, flour or meal and their use in the production of dragees and the like

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007116429A1 (en) * 2006-04-10 2007-10-18 Daniele Giovannone Food, dietary or nutraceutical compositions based on nut paste, flour or meal and their use in the production of dragees and the like

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