GB332847A - A process for the treatment of wheat-germ for use as an edible food substance - Google Patents

A process for the treatment of wheat-germ for use as an edible food substance

Info

Publication number
GB332847A
GB332847A GB33113/29A GB3311329A GB332847A GB 332847 A GB332847 A GB 332847A GB 33113/29 A GB33113/29 A GB 33113/29A GB 3311329 A GB3311329 A GB 3311329A GB 332847 A GB332847 A GB 332847A
Authority
GB
United Kingdom
Prior art keywords
germ
wheat
treatment
food substance
edible food
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
GB33113/29A
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.)
KENNETH PHILBRICK WANKLYN
Original Assignee
KENNETH PHILBRICK WANKLYN
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 KENNETH PHILBRICK WANKLYN filed Critical KENNETH PHILBRICK WANKLYN
Priority to GB33113/29A priority Critical patent/GB332847A/en
Publication of GB332847A publication Critical patent/GB332847A/en
Expired legal-status Critical Current

Links

Classifications

    • 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
    • A23L7/152—Cereal germ products

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Cereal-Derived Products (AREA)

Abstract

332,847. Wanklyn, K. P., and Stacey, F. Oct. 31, 1929. Treatment by heating. - Wheat-germ is rendered suitable for use as an edible food substance by heating under a partial vacuum for a sufficient period to remove moisture from the germ without damaging or removing vitamins or other nutritive matter. The wheat-germ is maintained at a temperature of about 135‹ C. for 8 hours in a closed vessel in which a vacuum of from 20 to 27 inches of mercury is maintained. The germ after drying may be ground to a flour or pounded to a granular or flaky form. The air exhausted from the heating chamber may be replaced by a gas such as nitrogen or nitrogen peroxide.
GB33113/29A 1929-10-31 1929-10-31 A process for the treatment of wheat-germ for use as an edible food substance Expired GB332847A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB33113/29A GB332847A (en) 1929-10-31 1929-10-31 A process for the treatment of wheat-germ for use as an edible food substance

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB33113/29A GB332847A (en) 1929-10-31 1929-10-31 A process for the treatment of wheat-germ for use as an edible food substance

Publications (1)

Publication Number Publication Date
GB332847A true GB332847A (en) 1930-07-31

Family

ID=10348723

Family Applications (1)

Application Number Title Priority Date Filing Date
GB33113/29A Expired GB332847A (en) 1929-10-31 1929-10-31 A process for the treatment of wheat-germ for use as an edible food substance

Country Status (1)

Country Link
GB (1) GB332847A (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3036919A (en) * 1958-05-09 1962-05-29 Kretschmer Wheat Germ Corp Method of processing wheat germ
US3046142A (en) * 1959-07-13 1962-07-24 Ogilvie Flour Mills Company Lt Wheat germ process
DE1230298B (en) * 1961-04-20 1966-12-08 Akad Wissenschaften Ddr Process for maintaining the freshness and biological wholesomeness of grain germ buds
US3783164A (en) * 1968-09-12 1974-01-01 Pillsbury Co Process for producing milled stabilized wheat germ
GB2126465A (en) * 1982-09-07 1984-03-28 Unilever Plc Flour
CN112914028A (en) * 2021-03-02 2021-06-08 福建顺成面业发展股份有限公司 Preparation method and production equipment of instant wheat germs

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3036919A (en) * 1958-05-09 1962-05-29 Kretschmer Wheat Germ Corp Method of processing wheat germ
US3046142A (en) * 1959-07-13 1962-07-24 Ogilvie Flour Mills Company Lt Wheat germ process
DE1230298B (en) * 1961-04-20 1966-12-08 Akad Wissenschaften Ddr Process for maintaining the freshness and biological wholesomeness of grain germ buds
US3783164A (en) * 1968-09-12 1974-01-01 Pillsbury Co Process for producing milled stabilized wheat germ
GB2126465A (en) * 1982-09-07 1984-03-28 Unilever Plc Flour
EP0105640A2 (en) * 1982-09-07 1984-04-18 Unilever N.V. Improved flour
EP0105640A3 (en) * 1982-09-07 1986-06-11 Unilever Nv Improved flour
CN112914028A (en) * 2021-03-02 2021-06-08 福建顺成面业发展股份有限公司 Preparation method and production equipment of instant wheat germs
CN112914028B (en) * 2021-03-02 2024-02-09 福建顺成面业发展股份有限公司 Preparation method and production equipment of instant wheat germs

Similar Documents

Publication Publication Date Title
US1782960A (en) Method of making food product
GB332847A (en) A process for the treatment of wheat-germ for use as an edible food substance
US2650882A (en) Cyclical process and apparatus for tenderizing meat
GB675292A (en) Improvements in or relating to puffing of cellular products
GB1042953A (en) Improvements in or relating to the preservation of italian pasti or pasta
US1448431A (en) Blanched brazil-nut kernel
KR0171559B1 (en) Method for manufacturing semi-dried persimmon using puckery persimmon
US1998384A (en) Process for preserving fresh vegetables in the raw state
US1892599A (en) Manufacture of gelatine
US1119398A (en) Process for the preservation of alimentary substances such as meat, fish, poultry, game, and the like.
US1476649A (en) Peanut butter and process of making same
GB210036A (en) A new nut product and process of obtaining same
US1870802A (en) Method of treating dried fruits
GB338635A (en) Method of increasing the percentage of moisture in corn, fruits and other vegetable materials
GB534330A (en) Improvements in and relating to the storage of seed material and particularly cereals intended for consumption by human beings or animals
GB279757A (en) Method of removing nicotine from tobacco products
GB193677A (en) Improved process of thawing and oxygenating frozen meat
DE880688C (en) Process for the production of dried vegetables, dried fruits and dried fruits
JPS6250108B2 (en)
GB601152A (en) Improvements in and relating to the drying of vegetables
GB557227A (en) Improvements in and relating to the preservation and storage of dried leafy and root vegetables
AU326726A (en) Improvements in and relating tothe preservation of dried fruit and dried vegetables from grubs, weevils andother insect pests
GB326847A (en) Sausage products and method of making and marketing same
GB143804A (en) An improved process for preserving peas, beans and other pulse
GB779406A (en) Improvements in or relating to puffed maize grits