Perfectionnements relatifs à la fabrication de produits alimentaires

Perfectionnements relatifs à la fabrication de produits alimentaires

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...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: KING JAMES GORDON TRAVIS, JEWELL PERCIVAL SYDNEY, INGRAM GEORGE COCKER
Format: Patent
Sprache:fre
Schlagworte:
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
PROTEIN COMPOSITIONS FOR FOODSTUFFS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung: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.