[go: up one dir, main page]

GB1314595A - High protein edible products and method of preparing same - Google Patents

High protein edible products and method of preparing same

Info

Publication number
GB1314595A
GB1314595A GB3622470A GB3622470A GB1314595A GB 1314595 A GB1314595 A GB 1314595A GB 3622470 A GB3622470 A GB 3622470A GB 3622470 A GB3622470 A GB 3622470A GB 1314595 A GB1314595 A GB 1314595A
Authority
GB
United Kingdom
Prior art keywords
protein
high protein
product
boiling
elastic
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
GB3622470A
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.)
NEO PROTEINS Inc
Original Assignee
NEO PROTEINS 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 NEO PROTEINS Inc filed Critical NEO PROTEINS Inc
Publication of GB1314595A publication Critical patent/GB1314595A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/264—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/36—Vegetable material

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Grain Derivatives (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Cereal-Derived Products (AREA)
  • Confectionery (AREA)

Abstract

1314595 High protein foods NEO PROTEINS Inc 27 July 1970 [31 July 1969 25 Nov 1969] 36224/70 Heading A2B A high protein edible product is prepared by simmering a mixture of oil, salt, and a non-elastic protein material, for example an oil seed grain such as sesame or soybean, adding a mild acid and continuing heating to bring out the flavour characteristics, adding water and vegetables, such as potatoes, and boiling, adding additional water and non- elastic protein material, and continuing boiling, and adding a thickening agent, for example farina and continuing boiling to obtain an intermediate food product of high protein content of desired flavour, texture, and blending characteristics. This product may be combined, if desired after dehydration, with an elastic type vegetable protein, for example gluten or a vegetable gum, and if desired leavening to form a dough which may be baked to give for example a bread-like product. Other protein sources including milk solids may also be added.
GB3622470A 1969-07-31 1970-07-27 High protein edible products and method of preparing same Expired GB1314595A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US84642869A 1969-07-31 1969-07-31
US87971769A 1969-11-25 1969-11-25

Publications (1)

Publication Number Publication Date
GB1314595A true GB1314595A (en) 1973-04-26

Family

ID=27126638

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3622470A Expired GB1314595A (en) 1969-07-31 1970-07-27 High protein edible products and method of preparing same

Country Status (10)

Country Link
JP (1) JPS5133982B1 (en)
AT (1) AT325542B (en)
BE (1) BE754240A (en)
CA (1) CA917996A (en)
CH (1) CH562565A5 (en)
FR (1) FR2054660B1 (en)
GB (1) GB1314595A (en)
IL (1) IL34847A (en)
IT (1) IT1029512B (en)
NL (1) NL149992B (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MX3234E (en) * 1971-05-17 1980-08-05 Neo Proteins Inc IMPROVED PROCEDURE FOR PREPARING AN EGG YEM SUBSTITUTE
JPS5430679U (en) * 1977-07-30 1979-02-28

Also Published As

Publication number Publication date
CH562565A5 (en) 1975-06-13
JPS5133982B1 (en) 1976-09-22
NL7011333A (en) 1971-02-02
AT325542B (en) 1975-10-27
FR2054660A1 (en) 1971-04-23
DE2036803B2 (en) 1975-07-17
NL149992B (en) 1976-07-15
BE754240A (en) 1970-12-31
FR2054660B1 (en) 1973-03-16
ATA659170A (en) 1975-01-15
CA917996A (en) 1973-01-02
DE2036803A1 (en) 1971-02-11
IL34847A0 (en) 1970-09-17
IL34847A (en) 1973-06-29
IT1029512B (en) 1979-03-20

Similar Documents

Publication Publication Date Title
AU4064985A (en) Milchzubereitungen
GB1379411A (en) Meat analogue and manufacture thereof
GB1328180A (en) Method of increasing protein of wheat flour based baked and fried products and compositions for preparing same
US2687960A (en) Method of making a prepared sweet potato flour mix and product
JP2687247B2 (en) Bread manufacturing method
GB1534534A (en) Food stuff
GB1314595A (en) High protein edible products and method of preparing same
GB2195225A (en) Method of producing a dough
US2264721A (en) Foodstuff and method of making same
EP0143391A2 (en) Food composition
US1355731A (en) Food product
ES426515A1 (en) PROCEDURE TO OBTAIN A DRY CREAM PASTE PRODUCT.
GB1393022A (en) Egg substitute and products made therefrom
DE2455050A1 (en) Semi-finished base for food products - contg. meat and vegetables with additives prepd cold and quick frozen to avoid loss of nutritional value
GB1395884A (en) Filling mass
GB1013356A (en) Bread
GB1404899A (en) Bread dough and bread produced therefrom
KR940004522B1 (en) Preparation of surfactant composition for food
JPS57177660A (en) Preparation of raw noodle
GB1518952A (en) Shaped cheese-containing foodstuffs
JPS60248156A (en) Sausage and paste
US1178795A (en) Process for the manufacture of food products and products obtained thereby.
RU2616804C1 (en) Food composition for butter biscuits production
CN105876335A (en) Production method of cordyceps militaris noodles
AT213213B (en) Process for the production of a soup insert ready for consumption without cooking u. like

Legal Events

Date Code Title Description
PS Patent sealed [section 19, patents act 1949]
PCNP Patent ceased through non-payment of renewal fee