IE812352L - Process for conversion of yeasts, single cell organisms¹and casein into foodstuffs - Google Patents

Process for conversion of yeasts, single cell organisms¹and casein into foodstuffs

Info

Publication number
IE812352L
IE812352L IE812352A IE235281A IE812352L IE 812352 L IE812352 L IE 812352L IE 812352 A IE812352 A IE 812352A IE 235281 A IE235281 A IE 235281A IE 812352 L IE812352 L IE 812352L
Authority
IE
Ireland
Prior art keywords
casein
yeast
foodstuffs
yeasts
conversion
Prior art date
Application number
IE812352A
Original Assignee
Inst Ind Res And Standard
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 Inst Ind Res And Standard filed Critical Inst Ind Res And Standard
Priority to IE812352A priority Critical patent/IE812352L/en
Priority to GB08228588A priority patent/GB2107567A/en
Publication of IE812352L publication Critical patent/IE812352L/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
    • A23K10/16—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions
    • 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
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/267—Microbial proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • 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
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • A23J3/10—Casein
    • 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
    • A23L25/10—Peanut butter
    • 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
    • A23L33/14—Yeasts or derivatives 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
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/195—Proteins from microorganisms
    • 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
    • A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
    • 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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2260/00—Particular aspects or types of dairy products
    • A23C2260/10—Spreadable dairy products
    • A23C2260/102—Spreadable fermented dairy product; Dairy spreads prepared by fermentation or containing microorganisms; Cultured spreads; Dairy spreads containing fermented milk products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Animal Husbandry (AREA)
  • Physiology (AREA)
  • Molecular Biology (AREA)
  • Biotechnology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Biomedical Technology (AREA)
  • Biophysics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Dairy Products (AREA)
  • Grain Derivatives (AREA)
  • Confectionery (AREA)

Abstract

Yeast, unicellular organisms, and casein are rendered suitable for human or animal consumption by a process comprising heating the yeast, unicellular organism or casein in an aqueous medium containing any of the following: a sugar, sugar derivative, starch, starch derivative, dextrin, or a polyhydric alcohol with open or closed chains. The heating takes place at a temperature high enough to cause dissolution of the yeast or a unicellular organism, or dispersion of the casein. The invention also provides foodstuffs produced by the process. [GB2107567A]
IE812352A 1981-10-08 1981-10-08 Process for conversion of yeasts, single cell organisms¹and casein into foodstuffs IE812352L (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
IE812352A IE812352L (en) 1981-10-08 1981-10-08 Process for conversion of yeasts, single cell organisms¹and casein into foodstuffs
GB08228588A GB2107567A (en) 1981-10-08 1982-10-06 The treatment of yeasts, single cell organisms, and casein by heating with sugar and other compounds

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
IE812352A IE812352L (en) 1981-10-08 1981-10-08 Process for conversion of yeasts, single cell organisms¹and casein into foodstuffs

Publications (1)

Publication Number Publication Date
IE812352L true IE812352L (en) 1983-04-08

Family

ID=11034306

Family Applications (1)

Application Number Title Priority Date Filing Date
IE812352A IE812352L (en) 1981-10-08 1981-10-08 Process for conversion of yeasts, single cell organisms¹and casein into foodstuffs

Country Status (2)

Country Link
GB (1) GB2107567A (en)
IE (1) IE812352L (en)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2573959B1 (en) * 1984-12-05 1988-07-01 Paris Coop Laitiere Centrale HYPOLIPIDIC AND LOW ENERGY VALUE LACTIC PRODUCT, AS WELL AS ITS MANUFACTURING METHOD
FR2646435B1 (en) * 1989-04-26 1991-06-28 Cohas Pascal METHOD OF MANUFACTURING YEAST FOR ANIMALS
GB9212418D0 (en) * 1992-06-11 1992-07-22 Dalgety Plc Encapsulated starch for ruminant feed
US7550172B2 (en) 2004-02-27 2009-06-23 Purina Mills, Llc Selective feeding of starch to increase milk production in ruminants
US8603551B1 (en) 2009-07-02 2013-12-10 Forage Genetics International, Llc Selective feeding of starch to increase meat, egg production or feed conversion in poultry
BR112013027103B1 (en) 2011-04-20 2019-12-24 Forage Genetics International, Llc. method for measuring a fraction of rumen undigested fibers in a feed to decrease feed costs or improve milk yield or yield

Also Published As

Publication number Publication date
GB2107567A (en) 1983-05-05

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