GB939545A - Process for the preparation of food products from sugar beet vinasses - Google Patents
Process for the preparation of food products from sugar beet vinassesInfo
- Publication number
- GB939545A GB939545A GB35236/61A GB3523661A GB939545A GB 939545 A GB939545 A GB 939545A GB 35236/61 A GB35236/61 A GB 35236/61A GB 3523661 A GB3523661 A GB 3523661A GB 939545 A GB939545 A GB 939545A
- Authority
- GB
- United Kingdom
- Prior art keywords
- hydrolysis
- sugar beet
- acid
- vinasses
- preparation
- 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
Links
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 title abstract 3
- 235000021536 Sugar beet Nutrition 0.000 title abstract 3
- 235000013305 food Nutrition 0.000 title abstract 3
- 238000002360 preparation method Methods 0.000 title abstract 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 abstract 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 3
- 230000007062 hydrolysis Effects 0.000 abstract 3
- 238000006460 hydrolysis reaction Methods 0.000 abstract 3
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 abstract 2
- 239000000284 extract Substances 0.000 abstract 2
- 239000007788 liquid Substances 0.000 abstract 2
- 238000010979 pH adjustment Methods 0.000 abstract 2
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical compound [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 abstract 2
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 abstract 1
- KWIUHFFTVRNATP-UHFFFAOYSA-N Betaine Natural products C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 abstract 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical class OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 abstract 1
- LEVWYRKDKASIDU-QWWZWVQMSA-N D-cystine Chemical compound OC(=O)[C@H](N)CSSC[C@@H](N)C(O)=O LEVWYRKDKASIDU-QWWZWVQMSA-N 0.000 abstract 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 abstract 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 abstract 1
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 abstract 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 abstract 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 abstract 1
- ZDXPYRJPNDTMRX-VKHMYHEASA-N L-glutamine Chemical compound OC(=O)[C@@H](N)CCC(N)=O ZDXPYRJPNDTMRX-VKHMYHEASA-N 0.000 abstract 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 abstract 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 abstract 1
- KWIUHFFTVRNATP-UHFFFAOYSA-O N,N,N-trimethylglycinium Chemical compound C[N+](C)(C)CC(O)=O KWIUHFFTVRNATP-UHFFFAOYSA-O 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 abstract 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical class OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 abstract 1
- 239000002253 acid Substances 0.000 abstract 1
- 235000004279 alanine Nutrition 0.000 abstract 1
- 229910000272 alkali metal oxide Inorganic materials 0.000 abstract 1
- 150000001340 alkali metals Chemical class 0.000 abstract 1
- 229910001860 alkaline earth metal hydroxide Inorganic materials 0.000 abstract 1
- 235000009582 asparagine Nutrition 0.000 abstract 1
- 229960001230 asparagine Drugs 0.000 abstract 1
- 235000003704 aspartic acid Nutrition 0.000 abstract 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 abstract 1
- 229960003237 betaine Drugs 0.000 abstract 1
- 230000005587 bubbling Effects 0.000 abstract 1
- 150000004649 carbonic acid derivatives Chemical class 0.000 abstract 1
- 229960003067 cystine Drugs 0.000 abstract 1
- 239000003925 fat Substances 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 235000013922 glutamic acid Nutrition 0.000 abstract 1
- 239000004220 glutamic acid Substances 0.000 abstract 1
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 abstract 1
- 235000004554 glutamine Nutrition 0.000 abstract 1
- 235000005772 leucine Nutrition 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 235000013379 molasses Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 235000010269 sulphur dioxide Nutrition 0.000 abstract 1
- 239000004291 sulphur dioxide Substances 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
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
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
- Seasonings (AREA)
Abstract
Food products are made by the hydrolysis, under decidedly acid conditions, of sugar beet vinasses, i.e. the products obtained by concentrating liquids remaining after the fermentation in distilling operations or yeast production of molasses derived from sugar beet, and, on completion of the hydrolysis bringing up the pH to 4.5-7. Hydrochloric acid is preferred for the hydrolysis. The pH adjustment is made by alkali metal or alkaline earth metal hydroxides, carbonates, bicarbonates, sulphites, bisulphites or metabisulphites. If no sulphite is used, the pH adjustment is made in the cold; if a sulphite is used, sulphur dioxide is eliminated by bubbling air through the product. Examples are of the preparation of palatable, nourishing liquids containing betaine, glutamic acid, aspartic acid, glutamine, asparagine, leucine, alanine and cystine from crude yeast vinasse, and from such vinasse clarified by centrifuging, by treatment with hydrochloric acid at 90-95 DEG C. for 5-7 hours. The products may be used as a nutrient alone, as seasoning, in sauces, or in foods such as dry yeast, meat extracts, vegetable extracts, starches and fats.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR840968A FR1276753A (en) | 1960-10-12 | 1960-10-12 | Process for the production of food, diet and similar products from vinasses |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB939545A true GB939545A (en) | 1963-10-16 |
Family
ID=8740622
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB35236/61A Expired GB939545A (en) | 1960-10-12 | 1961-09-29 | Process for the preparation of food products from sugar beet vinasses |
Country Status (4)
| Country | Link |
|---|---|
| BE (1) | BE609070A (en) |
| DE (1) | DE1517110A1 (en) |
| FR (1) | FR1276753A (en) |
| GB (1) | GB939545A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002060263A2 (en) * | 2001-01-31 | 2002-08-08 | Dsm Ip Assets B.V. | Vinasse in baking |
| WO2005110941A1 (en) * | 2004-05-14 | 2005-11-24 | Australian Industrial Additives | Molasses treatment for the “molassperse” surfactant production for concrete plasticizers (water reducing admixtures) and cement clinker grinding additives applications |
| AU2005244022B2 (en) * | 2004-05-14 | 2009-01-08 | Australian Industrial Additives Pty Ltd | Molasses treatment for the "molassperse" surfactant production for concrete plasticizers (water reducing admixtures) and cement clinker grinding additives applications |
| US8460460B2 (en) | 2011-06-24 | 2013-06-11 | Construction Research & Technology Gmbh | Cementitious composition and admixture |
| US8657953B2 (en) | 2011-06-24 | 2014-02-25 | Construction Research & Technology Gmbh | Cement additive |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE68901456D1 (en) * | 1989-02-03 | 1992-06-11 | Nestle Sa | METHOD FOR PRODUCING A SPICE. |
-
1960
- 1960-10-12 FR FR840968A patent/FR1276753A/en not_active Expired
-
1961
- 1961-09-29 GB GB35236/61A patent/GB939545A/en not_active Expired
- 1961-10-10 DE DE19611517110 patent/DE1517110A1/en active Pending
- 1961-10-12 BE BE609070A patent/BE609070A/en unknown
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002060263A2 (en) * | 2001-01-31 | 2002-08-08 | Dsm Ip Assets B.V. | Vinasse in baking |
| WO2002060263A3 (en) * | 2001-01-31 | 2002-10-24 | Dsm Nv | Vinasse in baking |
| WO2005110941A1 (en) * | 2004-05-14 | 2005-11-24 | Australian Industrial Additives | Molasses treatment for the “molassperse” surfactant production for concrete plasticizers (water reducing admixtures) and cement clinker grinding additives applications |
| JP2007537117A (en) * | 2004-05-14 | 2007-12-20 | オーストレリアン インダストリアル アディティブズ ピーティーワイ リミテット | Molasses treatment method for producing "Molasspers" surfactant for use in concrete fluidizer (water reducing agent) and cement clinker grinding admixture |
| AU2005244022B2 (en) * | 2004-05-14 | 2009-01-08 | Australian Industrial Additives Pty Ltd | Molasses treatment for the "molassperse" surfactant production for concrete plasticizers (water reducing admixtures) and cement clinker grinding additives applications |
| US8460460B2 (en) | 2011-06-24 | 2013-06-11 | Construction Research & Technology Gmbh | Cementitious composition and admixture |
| US8657953B2 (en) | 2011-06-24 | 2014-02-25 | Construction Research & Technology Gmbh | Cement additive |
| US8920556B2 (en) | 2011-06-24 | 2014-12-30 | Construction Research & Technology Gmbh | Cementitious composition and admixture |
| US9133059B2 (en) | 2011-06-24 | 2015-09-15 | Construction Research & Technology Gmbh | Cementitious composition and admixture |
Also Published As
| Publication number | Publication date |
|---|---|
| FR1276753A (en) | 1961-11-24 |
| DE1517110A1 (en) | 1969-09-18 |
| BE609070A (en) | 1962-02-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| GB1471921A (en) | Production of algal cells | |
| GB939545A (en) | Process for the preparation of food products from sugar beet vinasses | |
| GB930032A (en) | Production of crystalline glucose | |
| CN108441400A (en) | A kind of preparation method of high quality apple vinegar | |
| GB909493A (en) | Extracts from citrus fruit peel | |
| US3067066A (en) | High fermentable non-crystallizing syrup and the process of making same | |
| CN106616841A (en) | Preparation method of Corbicula fluminea seasoning | |
| GB1276245A (en) | Enzymatic production of gluconic acid | |
| GB1218476A (en) | Preparation of citric acid by a fermentaion process | |
| FR2443211A1 (en) | PROCESS FOR THE MANUFACTURE OF A YOGHURT TASTE BEVERAGE | |
| NO178974C (en) | Process for the production of non-alcoholic beer | |
| JPS6361913B2 (en) | ||
| GB927321A (en) | Conversion of flavonoid substances | |
| US1582408A (en) | Process for the production of butyl alcohol and acetone | |
| US2531999A (en) | Manufacture of crystalline dextrose | |
| GB981358A (en) | A process for the production of l-glutamic acid | |
| GB573721A (en) | Improvements in or relating to the production of food | |
| GB870031A (en) | Process for recovering glutamic acid from fermentation broth | |
| US2561364A (en) | Method for producing vitamin b12 | |
| US2459574A (en) | Flavoring materials | |
| JPS5588684A (en) | Preparation of drink consisting mainly of chlorella extract | |
| KR880009583A (en) | Preparation of Amino Acid Seasoning Solution | |
| Klaushofer | Production of basic food ingredients and food additives by biotechnological methods | |
| JPS57206377A (en) | Improved preparation of wine | |
| RU2165724C1 (en) | Method of preparing banana base for thickened drinks |