DE274378C - - Google Patents
Info
- Publication number
- DE274378C DE274378C DENDAT274378D DE274378DA DE274378C DE 274378 C DE274378 C DE 274378C DE NDAT274378 D DENDAT274378 D DE NDAT274378D DE 274378D A DE274378D A DE 274378DA DE 274378 C DE274378 C DE 274378C
- Authority
- DE
- Germany
- Prior art keywords
- pressure
- steam
- drum
- grains
- grain
- 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.)
- Active
Links
- 239000000463 material Substances 0.000 claims description 25
- 238000000034 method Methods 0.000 claims description 20
- 229920002472 Starch Polymers 0.000 claims description 11
- 235000019698 starch Nutrition 0.000 claims description 11
- 239000008107 starch Substances 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 9
- 239000004464 cereal grain Substances 0.000 claims description 4
- 235000013339 cereals Nutrition 0.000 description 46
- 241000209094 Oryza Species 0.000 description 21
- 235000007164 Oryza sativa Nutrition 0.000 description 21
- 235000009566 rice Nutrition 0.000 description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 241000209140 Triticum Species 0.000 description 5
- 235000021307 Triticum Nutrition 0.000 description 5
- 238000010411 cooking Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 230000008961 swelling Effects 0.000 description 4
- 238000001035 drying Methods 0.000 description 3
- 229920006395 saturated elastomer Polymers 0.000 description 3
- 239000007858 starting material Substances 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 239000007795 chemical reaction product Substances 0.000 description 2
- 238000009833 condensation Methods 0.000 description 2
- 230000005494 condensation Effects 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 230000009931 harmful effect Effects 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000003990 capacitor Substances 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 230000003292 diminished effect Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 235000012794 white bread Nutrition 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
- Grain Derivatives (AREA)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE274378C true DE274378C (enrdf_load_stackoverflow) |
Family
ID=530749
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DENDAT274378D Active DE274378C (enrdf_load_stackoverflow) |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE274378C (enrdf_load_stackoverflow) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE945988C (de) * | 1931-08-27 | 1956-07-19 | Henkel & Cie Gmbh | Verhinderung der Klumpenbildung bei der Herstellung waesseriger Zubereitungen wasserquellbarer, feinpulveriger, organischer Stoffe |
| DE1193785B (de) * | 1960-09-01 | 1965-05-26 | Wenger Mfg | Verfahren und Vorrichtung zur Behandlung von staerkehaltigen Produkten zur Gelatinierung und/oder Puffung |
| EP0109554A1 (en) * | 1982-11-03 | 1984-05-30 | Aldo Ferrero | Process for obtaining light and crispy soybean proteins of agreeable taste |
-
0
- DE DENDAT274378D patent/DE274378C/de active Active
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE945988C (de) * | 1931-08-27 | 1956-07-19 | Henkel & Cie Gmbh | Verhinderung der Klumpenbildung bei der Herstellung waesseriger Zubereitungen wasserquellbarer, feinpulveriger, organischer Stoffe |
| DE1193785B (de) * | 1960-09-01 | 1965-05-26 | Wenger Mfg | Verfahren und Vorrichtung zur Behandlung von staerkehaltigen Produkten zur Gelatinierung und/oder Puffung |
| EP0109554A1 (en) * | 1982-11-03 | 1984-05-30 | Aldo Ferrero | Process for obtaining light and crispy soybean proteins of agreeable taste |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE2253882C3 (de) | Verfahren zum Ausdehnen von Tabakrippen und zur Erhöhung ihres Füllvolumens | |
| DE1442023A1 (de) | Verfahren zum Behandeln von Mehl und Staerke | |
| DE3546066C2 (enrdf_load_stackoverflow) | ||
| DE68902802T2 (de) | Verfahren zur herstellung von parboil-reis. | |
| CH677309A5 (enrdf_load_stackoverflow) | ||
| DE2043300A1 (enrdf_load_stackoverflow) | ||
| AT375175B (de) | Waermekoerper zur verwendung in einer vorrichtung zum trocknen von fluessigkeit enthaltendem gut | |
| DE1910003C3 (de) | Verfahren und Vorrichtung zur Behandlung von körnigem oder stückigem Gut mit einem Gas | |
| DE3241218C2 (enrdf_load_stackoverflow) | ||
| DE2650420A1 (de) | Verfahren und vorrichtung zum gewinnen von mehl aus ganzen getreidekoernern | |
| DE274378C (enrdf_load_stackoverflow) | ||
| DE3883407T2 (de) | Verfahren zur Herstellung von Fruit-Chips. | |
| DE1303052C2 (de) | Verfahren zur herstellung von pulverfoermigen haltbaren nahrungsmitteln | |
| DE281715C (enrdf_load_stackoverflow) | ||
| DE664806C (de) | Verfahren zur Herstellung von Buchweizenflocken | |
| DE3340354C1 (de) | Verfahren zur Herstellung von in heißem Wasser quellbarem Kartoffeltrockengranulat und seine Verwendung für Klöße | |
| DE1011713B (de) | Verfahren zur Herstellung eines gepufften, schnell kochenden Naehrmittels | |
| AT69527B (de) | Verfahren zur Überführung von pulver-, klumpen- oder teigförmiger Stärke und stärkehaltigen Stoffen oder dgl. in Körnerform. | |
| AT78470B (de) | Verfahren zur Behandlung von Kleie und Futtermehlen. | |
| AT154148B (de) | Zweistufiges Trockenverfahren. | |
| AT157839B (de) | Verfahren zur Herstellung eines Teigbeischlages für Backwaren. | |
| CH460504A (de) | Verfahren zur Konservierung von gefüllten Teigwaren | |
| DE2059464C3 (de) | Verfahren zur Herstellung eines Backhilfsmittels | |
| AT110531B (de) | Verfahren zur Behandlung von Weizen (Getreide). | |
| DE1016109B (de) | Verfahren zur Herstellung von Schnellkochreis |