GB300261A - Improvements in or relating to the production of puffed, popped or expanded cereal food products - Google Patents

Abstract

300,261. Kellogg Co., (Assignees of McKay, E. H.). Nov. 10, 1927, [Convention date]. Roasting granular materials; products obtained in special forms.-Cereal grains or other unit masses, after cooking, are subjected to an external force sufficient to modify the internal structure of the unit to facilitate the material swelling, puffing, popping, or otherwise increasing in volume, they are then dried and finally exposed under atmospheric pressure to cause the swelling or puffing. A cereal grain is cooked with water, preferably under steam pressure, with or without the addition of flavouring material. The grain is dried and the kernels separated. The pressure is then applied by passing the kernels between revolving rolls spaced to press the kernels lightly. The compressed kernels are further dried and then caused to swell by heating in a revolving cylinder, oven, cornpopper, or similar device. The units may be formed by a preliminary treatment such as cutting, slicing, pressing, comminuting, shredding, extruding, or combining into larger-aggregates. In place of rolling any other means of pressure may be applied. Two or more component materials may be combined to form the units for treatment. The Specification as open to inspection under Sect. 91 (3) (a) states also that seeds, nuts, fruit, vegetable or other plant material may be similarly treated and that the final heating to cause the swelling or puffing may be omitted. This subject-matter does not appear in the Specification as published.