Patent GB-386167-A (GB)
Title: Improved manufacture of foodstuffs rich in proteins
IPC: A23L19/00
Filed: 1932-03-21
Abstract: Foodstuffs rich in gluten proteins are prepared by separating the germinal substance of seed kernels of the carob tree or related plants of the mimosaceae or caesalpiniaeae families, e.g. cercis siliquastrum, cercis canadensis and cercis chinensis, and, after drying if desired, converting into mill products, e.g. by coarsely comminuting, rough grinding, grinding to flour, or converting into flakes by steaming and rolling, the operations being conducted so as to avoid substantial denaturing of the gluten-forming proteins.  In separating the germ substance by the wet method and drying before comminuting, the drying is effected at a temperature sufficiently low to avoid injury, e.g. not above 40-50 DEG  C., and may be assisted by using a vacuum or a heated current of air.  The milled products are bleached by adding small amounts of solid acids such as citric acid or other acid-reacting solids, or by adding dilute acid solutions as mists, or by means of oxidizing or other bleaching agents such as hypochlorites, sodium para-toluene sulphochloramide, peroxides, persalts, &c.  To prepare a dough from the germ flour obtained its excessive water-absorbing power is first reduced by thinning it with food flours preferably flours poor in or free from gluten, such as rice, potato or legume flour, or with slightly swelling materials such as cellulose, e.g. in the form of bran, starch, casein, &c., or by adding salts such as potassium bitartrate or other tartrates, borates, citrates, or phosphates which will modify the water-binding properties of the gluten.  The thinning substance added may consist of the germ products the water-absorbing power of which has been diminished or destroyed, e.g. by heating to 150-260 DEG  C. until slight roasting occurs.  Baking powders if used should contain an excess of acid.  The baked products may be ground to grits or flour for such uses as in soups or sauces or for sprinkling baked meats. In making macaroni and like paste goods, to prevent a spongy mass forming on cooking the dough hemicellulose is added, e.g. by adding the milled products of whole plant seeds in the endosperms of which hemicellulose is stored up, or the endosperms only of such seeds, e.g. carob seed endosperms.  The paste goods are dried in the usual manner to preserve them.ALSO:Foodstuffs rich in gluten proteins are prepared by separating the germinal substance of seed kernels of the carob tree or related plants of the mimosaceae or caesalpiniaceae families, e.g. cersis siliquastrum, cercis canadensis, and cercis chinensis, and, after drying if desired, converting into mill products, e.g. by coarsely comminuting, rough grinding, grinding to flour, or converting into flakes by steaming and rolling, the operations being conducted so as to avoid substantial dematuring of the gluten forming proteins.  In separating the germ substance by the wet method and drying before comminuting, the drying is effected at a temperature sufficiently low to avoid injury, e.g. not above 40-50 DEG  C., and may be assisted by using a vacuum or a heated current of air.  The milled products are bleached by adding small amounts of solid acids such as citric acid or other acid-reacting solids, or by adding dilute acid solutions as mists, or by means of oxidizing or other bleaching agents such as hypochlorites, sodium para-toluene sulphochloramide, peroxides, persalts, &c. To prepare a dough from the germ flour obtained its excessive water absorbing power is first reduced by thinning it with food flours preferably, flours poor in or free from gluten, such as rice, potato or legume flour, or with slightly swelling materials such as cellulose, e.g. in the form of bran, starch, casein, &c., or by adding salts such as potassium bitartrate or other tartrates, borates, citrates, or phosphates which will modify the water-binding properties of the gluten.  The thinning substance added may consist of the germ products the water-absorbing power of which has been diminished or destroyed e.g. by heating to 150-260 DEG  C. until slight roasting occurs.  Baking powders if used should contain an excess of acid.  The baked products may be ground to grits or flour for such uses as in soups or sauces or for sprinkling baked meats.