GB562648A - Improvements in the treatment of food - Google Patents

Improvements in the treatment of food

Info

Publication number
GB562648A
GB562648A GB15676/42A GB1567642A GB562648A GB 562648 A GB562648 A GB 562648A GB 15676/42 A GB15676/42 A GB 15676/42A GB 1567642 A GB1567642 A GB 1567642A GB 562648 A GB562648 A GB 562648A
Authority
GB
United Kingdom
Prior art keywords
ribbons
extruded
bars
tubes
air
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
Application number
GB15676/42A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to GB15676/42A priority Critical patent/GB562648A/en
Publication of GB562648A publication Critical patent/GB562648A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/13—Mashed potato products

Abstract

Natural food products containing starch cells and having a water content over 60 per cent, such as potatoes, apples or mixtures of cereal meals or vegetable pulp, are cooked to break down the starch cells and to destroy the enzymes and then extruded without further heating in the form of bars or ribbons of small cross-section, e.g. 1/8 -\ba1/4 inch diameter, which are subjected to streams of heated air, steam or vapour at a speed of 20-40, and preferably about 32, feet per second relatively to the surface thereof to convert them into tubes by the rapid drying of their outer surface prior to the drying out of the interior. The bars or ribbons may be extruded on to a travelling conveyer and dried thereon by heated streams of air &c. supplied through venturi nozzles from a chamber containing compressed air &c. The outer surface of the tubes may be slightly caramelised by initial drying at a temperature of between 250 DEG and 300 DEG F., but if the product is to be ground to flour, the temperature should preferably not exceed 220 DEG F. Flavouring materials, such as salt and cheese, may be included.
GB15676/42A 1942-11-06 1942-11-06 Improvements in the treatment of food Expired GB562648A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB15676/42A GB562648A (en) 1942-11-06 1942-11-06 Improvements in the treatment of food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB15676/42A GB562648A (en) 1942-11-06 1942-11-06 Improvements in the treatment of food

Publications (1)

Publication Number Publication Date
GB562648A true GB562648A (en) 1944-07-11

Family

ID=10063416

Family Applications (1)

Application Number Title Priority Date Filing Date
GB15676/42A Expired GB562648A (en) 1942-11-06 1942-11-06 Improvements in the treatment of food

Country Status (1)

Country Link
GB (1) GB562648A (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2134362A1 (en) * 1971-04-23 1972-12-08 Weaver Merle
GB2127270A (en) * 1982-09-28 1984-04-11 Olusoji Ofi Manufacture of powdered yam
GB2163938A (en) * 1984-09-06 1986-03-12 Basic American Foods Dehydrated legume product and process for producing same
US6220150B1 (en) 2000-08-16 2001-04-24 Geoffrey Margolis Apparatus for producing a reconstitutable dehydrated food product
AT409443B (en) * 1998-11-26 2002-08-26 Dyk Peter Cereal product comprising cereal germ and other grain components, comprises extrudate in which sugars are caramelized
US6482457B1 (en) 2000-08-16 2002-11-19 Geoffrey Margolis Method for producing a reconstitutable dehydrated food product
USRE41885E1 (en) 2000-08-16 2010-10-26 Geoffrey Margolis Method for producing a dehydrated whole food product

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2134362A1 (en) * 1971-04-23 1972-12-08 Weaver Merle
GB2127270A (en) * 1982-09-28 1984-04-11 Olusoji Ofi Manufacture of powdered yam
GB2163938A (en) * 1984-09-06 1986-03-12 Basic American Foods Dehydrated legume product and process for producing same
US4676990A (en) * 1984-09-06 1987-06-30 Basic American Foods Dehydrated legume product and process for producing same
AT409443B (en) * 1998-11-26 2002-08-26 Dyk Peter Cereal product comprising cereal germ and other grain components, comprises extrudate in which sugars are caramelized
US6220150B1 (en) 2000-08-16 2001-04-24 Geoffrey Margolis Apparatus for producing a reconstitutable dehydrated food product
US6482457B1 (en) 2000-08-16 2002-11-19 Geoffrey Margolis Method for producing a reconstitutable dehydrated food product
USRE41885E1 (en) 2000-08-16 2010-10-26 Geoffrey Margolis Method for producing a dehydrated whole food product

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