GB978233A - Nutritional composition and process for preparing the same - Google Patents

Nutritional composition and process for preparing the same

Info

Publication number
GB978233A
GB978233A GB29041/61A GB2904161A GB978233A GB 978233 A GB978233 A GB 978233A GB 29041/61 A GB29041/61 A GB 29041/61A GB 2904161 A GB2904161 A GB 2904161A GB 978233 A GB978233 A GB 978233A
Authority
GB
United Kingdom
Prior art keywords
soy flour
contain
sodium
fat
milk
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
GB29041/61A
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.)
Mead Johnson and Co LLC
Original Assignee
Mead Johnson and Co LLC
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
Priority claimed from US85456A external-priority patent/US3097947A/en
Application filed by Mead Johnson and Co LLC filed Critical Mead Johnson and Co LLC
Publication of GB978233A publication Critical patent/GB978233A/en
Expired legal-status Critical Current

Links

Classifications

    • 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
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
    • 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
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Agronomy & Crop Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Confectionery (AREA)

Abstract

A palatable, protein-containing, readily dispersible food is made by mixing one part of soy flour, e.g. commercial full fat (22.5%) soy flour, with 3-7 parts of water, adjusting the pH to 7.5-10 and heating between 190 and 240 DEG F. for 2 secs. to 20 mins. For the pH adjustment, a volatile base, e.g. ammonia, methylamine, ethylamine, ethanolamine, diethylamine, trimethylamine, is preferably used. At the conclusion of the heating, the pressure may be suddenly reduced to evaporate water, remove undesirable odours, and cool. Fatty triglycerides, e.g. maize oil and coconut oil and milk solids, e.g. skim milk, may be incorporated before the heat treatment. Nutritional compositions may contain, on a dry weight basis, 6-18% of the so-treated soy flour, 4-12% of a sugar such as sucrose, maltose, dextrose or fructose, and milk solids of which 52-81% is non-fat and 1-4% milk fat. Mixes for making puddings, ice-creams and frozen desserts may contain the so-treated soy flour. Food preparations containing the so-treated soy flour may contain emulsion stabilizers such as carrageenin, sodium alginate, lowmethoxyl pectin, starch, pre-gelatinized starch or gelatine, vitamin preparations, minerals exemplified by sodium chloride, potassium or sodium iodide, ferrous sulphate, manganous sulphate and cupric carbonate, dextrin-maltose obtained by the action of barley malt enzymes on maize flour, rennet, yeast, sweeteners such as saccharin and sodium cylamate, flavourings such as vanila, orange, chocolate and butterscotch, and dyes.
GB29041/61A 1960-08-26 1961-08-11 Nutritional composition and process for preparing the same Expired GB978233A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US5205860A 1960-08-26 1960-08-26
US85456A US3097947A (en) 1961-01-30 1961-01-30 Nutritional composition and process

Publications (1)

Publication Number Publication Date
GB978233A true GB978233A (en) 1964-12-16

Family

ID=26730116

Family Applications (1)

Application Number Title Priority Date Filing Date
GB29041/61A Expired GB978233A (en) 1960-08-26 1961-08-11 Nutritional composition and process for preparing the same

Country Status (2)

Country Link
CH (1) CH426454A (en)
GB (1) GB978233A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109907115A (en) * 2019-04-18 2019-06-21 明安旭(上海)健康科技有限公司 A kind of composition and preparation method thereof lost weight and accelerate lipolysis

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109907115A (en) * 2019-04-18 2019-06-21 明安旭(上海)健康科技有限公司 A kind of composition and preparation method thereof lost weight and accelerate lipolysis

Also Published As

Publication number Publication date
CH426454A (en) 1966-12-15

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