Patent GB-404677-A (GB)
Title: Process for the manufacture of diabetic foods rich in albumen
IPC: A21D2/36
Filed: 1933-05-30
Abstract: Diabetic foods rich in albumen are prepared by treating the germinal substance of the seed kernels of the carob tree or of related plant genera of the families of the Mimosace  or Caesalpiniace  to free it substantially from sugar.  The treatment may be by lixiviation with water or aqueous solutions of salts or acids or with mixtures of water or said aqueous solutions and water-soluble solvents e.g. alcohol.  The sugar may also be removed by fermentation which may be spontaneous or obtained by adding yeast or acid fermentation agents such as lactic acid and other bacteria.  Extraction and fermentation may both be used, in any desired sequence.  In the extraction, aqueous solutions of chlorides, nitrates, nitrites, acetates, borates, phosphates, sulphates, or carbonates with sodium, potassium, ammonium and other kations including acid-reacting salts such as sodium dihydrogen phosphate, potassium bisulphate and alkaline salts such as disodium hydrogen phosphate or sodium bicarbonate.  Acids which may be used in dilute solution include sulphuric and other mineral acids and organic acids such as lactic, acetic and tartaric acids.  The treating liquid also extracts substances which unfavourably affect the colour, smell or flavour of the product. After extraction the product is dried and coarsely comminuted or ground, or reduced to flakes by steaming the grits and rolling, or brought to other desired form.  The ground product may be worked up into paste food and pastry.  Care is taken in the treatments not to cause damage or loss of the gluten-forming proteins, the grinding, lixiviation and drying being carried out at low temperatures, the extraction solutions being used at harmless concentrations, and undesirable increase of acidity in the fermentation being prevented by frequently changing the water or by addition of basic substances. The substance may be treated prior or subsequent to the extraction of sugar, with benzol or other fat-extracting agents which also extract smell and taste-producing and colouring substances.ALSO:Diabetic foods rich in albumen are prepared by treating the germinal substance of the seed kernels of the carob tree or of related plant genera of the families of the Mimosace  or Caesalpiniace  to free it substantially from sugar.  The treatment may be by lixiviation with water or aqueous solutions of salts or acids or with mixtures of water or said aqueous solutions and water-soluble solvents, e.g. alcohol.  The sugar may also be removed by fermentation which may be spontaneous or obtained by adding yeast or acid fermentation agents such as lactic acid and other bacteria.  Extraction and fermentation may both be used, in any desired sequence.  In the extraction, aqueous solutions of chlorides, nitrates, nitrites, acetates, borates, phosphates, sulphates, or carbonates with sodium, potassium, ammonium and other kations including acid-reacting salts such as sodium dihydrogen phosphate, potassium bisulphate and alkaline salts such as disodium hydrogen phosphate or sodium bicarbonate.  Acids which may be used in diluted solution include sulphuric and other mineral acids and organic acids such as lactic, acetic and tartaric acids.  The treating liquid also extracts substances which unfavourably affect the colour, smell or flavour of the product. After extraction the product is dried and coarsely comminuted or ground, or reduced to flakes by steaming the grits and rolling, or brought to other desired form.  The ground product may be worked up into paste food and pastry.  Care is taken in the treatments not to cause damage or loss of the gluten-forming proteins, the grinding, lixiviation and drying being carried out at low temperatures, the extraction solutions being used at harmless concentrations, and undesirable increase of acidity in the fermentation being prevented by frequently changing the water or by addition of basic substances. The substance may be treated prior or subsequent to the extraction of sugar, with benzol or other fat-extracting agents which also extract smell and taste-producing and colouring substances.  If the dough-forming properties have been affected by the treatment, a quantity of undamaged gluten may be added, e.g. gluten obtained from wheat or by extraction from the germinal substance, or denatured germinal substance may be worked up with germinal substance freed from sugar but not denatured.