DE222039C - - Google Patents

Info

Publication number
DE222039C
DE222039C DE1906222039D DE222039DA DE222039C DE 222039 C DE222039 C DE 222039C DE 1906222039 D DE1906222039 D DE 1906222039D DE 222039D A DE222039D A DE 222039DA DE 222039 C DE222039 C DE 222039C
Authority
DE
Germany
Prior art keywords
grain
moistened
husked
percent
dried
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 - Lifetime
Application number
DE1906222039D
Other languages
German (de)
Filing date
Publication of DE222039C publication Critical patent/DE222039C/de
Application filed filed Critical
Priority to AT54701D priority Critical patent/AT54701B/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Cereal-Derived Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Description

BERLIN. GEDRUCKT IN DER REICHSDRUCKEREI.BERLIN. PRINTED IN THE REICHSDRUCKEREI.

Claims (1)

Patent-Anspruch :Patent claim: Verfahren zur Herstellung eines leichtverdaulichen Nahrungsmittels aus enthülstem Getreide, dadurch gekennzeichnet, daß das enthülste Getreide wiederholt mit lauem Wasser unter Wenden befeuchtet wird, bis sein Gesamtwassergehalt 25 bis 30 Prozent beträgt, und daß das so angefeuchtete Getreide einem Gärungsprozeß nur so lange unterworfen wird, daß ein saurer Geschmack nicht eintritt, worauf es getrocknet wird.Process for the production of an easily digestible food from husked Grain, characterized in that the husked grain is repeatedly moistened with lukewarm water while turning until its total water content is 25 to 30 percent, and that the so moistened Grain is subjected to a fermentation process only so long that one sour taste does not occur, after which it is dried.
DE1906222039D 1906-12-24 1906-12-24 Expired - Lifetime DE222039C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AT54701D AT54701B (en) 1906-12-24 1908-01-10 Process for making an easily digestible food from husked grain.

Publications (1)

Publication Number Publication Date
DE222039C true DE222039C (en)

Family

ID=482968

Family Applications (1)

Application Number Title Priority Date Filing Date
DE1906222039D Expired - Lifetime DE222039C (en) 1906-12-24 1906-12-24

Country Status (1)

Country Link
DE (1) DE222039C (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE970264C (en) * 1940-10-20 1958-09-04 Dr Richard Hempel Process for processing legumes, cereals and other seeds
FR2553789A1 (en) * 1983-10-21 1985-04-26 Philibert Michel PROCESS FOR MANUFACTURING A NATURAL LEAN AND NATURAL LEUK OBTAINED ACCORDING TO THE PROCESS

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE970264C (en) * 1940-10-20 1958-09-04 Dr Richard Hempel Process for processing legumes, cereals and other seeds
FR2553789A1 (en) * 1983-10-21 1985-04-26 Philibert Michel PROCESS FOR MANUFACTURING A NATURAL LEAN AND NATURAL LEUK OBTAINED ACCORDING TO THE PROCESS

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