GB444164A - Method of preparing food products - Google Patents
Method of preparing food productsInfo
- Publication number
- GB444164A GB444164A GB1696534A GB1696534A GB444164A GB 444164 A GB444164 A GB 444164A GB 1696534 A GB1696534 A GB 1696534A GB 1696534 A GB1696534 A GB 1696534A GB 444164 A GB444164 A GB 444164A
- Authority
- GB
- United Kingdom
- Prior art keywords
- sugar
- mixture
- parts
- milk
- mixed
- 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
- 238000000034 method Methods 0.000 title abstract 2
- 235000013305 food Nutrition 0.000 title 1
- 239000000203 mixture Substances 0.000 abstract 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract 5
- 235000013336 milk Nutrition 0.000 abstract 4
- 239000008267 milk Substances 0.000 abstract 4
- 210000004080 milk Anatomy 0.000 abstract 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 abstract 3
- 229930091371 Fructose Natural products 0.000 abstract 3
- 241000219095 Vitis Species 0.000 abstract 3
- 235000009754 Vitis X bourquina Nutrition 0.000 abstract 3
- 235000012333 Vitis X labruscana Nutrition 0.000 abstract 3
- 235000014787 Vitis vinifera Nutrition 0.000 abstract 3
- 229960002737 fructose Drugs 0.000 abstract 3
- 235000020183 skimmed milk Nutrition 0.000 abstract 3
- 235000019737 Animal fat Nutrition 0.000 abstract 2
- 235000003276 Apios tuberosa Nutrition 0.000 abstract 2
- 235000010777 Arachis hypogaea Nutrition 0.000 abstract 2
- 235000010744 Arachis villosulicarpa Nutrition 0.000 abstract 2
- 235000019483 Peanut oil Nutrition 0.000 abstract 2
- 235000014121 butter Nutrition 0.000 abstract 2
- 235000019197 fats Nutrition 0.000 abstract 2
- 235000013310 margarine Nutrition 0.000 abstract 2
- 239000003264 margarine Substances 0.000 abstract 2
- 239000003921 oil Substances 0.000 abstract 2
- 235000019198 oils Nutrition 0.000 abstract 2
- 239000000312 peanut oil Substances 0.000 abstract 2
- 235000019871 vegetable fat Nutrition 0.000 abstract 2
- 244000105624 Arachis hypogaea Species 0.000 abstract 1
- 244000133018 Panax trifolius Species 0.000 abstract 1
- 235000012820 baking ingredients and mixes Nutrition 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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 OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Fodder In General (AREA)
Abstract
Edible animal or vegetable fat or oil, e.g. ground nut fat, margarine, butter, lard, or suet, is mixed with a readily fermentable sugar, such as grape or fruit sugar or mixtures thereof, in a heated condition, preferably at about 60-70 DEG C., and the mixture is cooled and worked to a homogeneous paste. In an example, 70 parts by weight of hardened ground nut oil are melted with 30 parts of grape sugar lumps in a steam-jacketed mixer at about 70 DEG C., and the mixture is cooled rapidly on rollers cooled to about 2-3 DEG C., and kneaded to make it homogeneous. The product may be mixed with skimmed or other milk for use in baking.ALSO:Edible animal or vegetable fat or oil, e.g. ground-nut fat, margarine, butter, lard, or suet, is mixed with a readily fermentable sugar, such as grape or fruit sugar or mixtures thereof, in a heated condition, preferably at about 60-70 DEG C., and the mixture is cooled and worked to a homogeneous paste. In an example, 70 parts by weight of hardened ground nut oil are melted with 30 parts of grape sugar lumps in a steam-jacketed mixer at about 70 DEG C., and the mixture is cooled rapidly on rollers to about 2-3 DEG C., and kneaded to make it homogeneous. The product may be mixed with skimmed or other milk, e.g. 50 parts by weight are mixed at 65 DEG C., with 1000 parts of skimmed milk and homogenized, for use in making doughs and pastes in baking. Reference is also made to a mixture of milk and sugar which may be obtained by mixing 2-3 kilograms of grape or fruit sugar with 10 litres of skimmed milk, heating to about 60 DEG C., and stirring into 90 litres of skimmed milk heated to about 40 DEG C., the mixture being homogenized and used directly as a baking ingredient or dried by any process used for drying milk.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB1696534A GB444164A (en) | 1934-06-07 | 1934-06-07 | Method of preparing food products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB1696534A GB444164A (en) | 1934-06-07 | 1934-06-07 | Method of preparing food products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB444164A true GB444164A (en) | 1936-03-16 |
Family
ID=10086810
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB1696534A Expired GB444164A (en) | 1934-06-07 | 1934-06-07 | Method of preparing food products |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB444164A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE767755C (en) * | 1938-01-25 | 1953-05-11 | Paul Hildebrandt | Process for the production of a shortening |
| DE756481C (en) * | 1939-08-06 | 1953-11-09 | Richard Lubig | Process for the production of low-fat baking premixes |
-
1934
- 1934-06-07 GB GB1696534A patent/GB444164A/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE767755C (en) * | 1938-01-25 | 1953-05-11 | Paul Hildebrandt | Process for the production of a shortening |
| DE756481C (en) * | 1939-08-06 | 1953-11-09 | Richard Lubig | Process for the production of low-fat baking premixes |
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