GB779406A - Improvements in or relating to puffed maize grits - Google Patents
Improvements in or relating to puffed maize gritsInfo
- Publication number
- GB779406A GB779406A GB26092/53A GB2609253A GB779406A GB 779406 A GB779406 A GB 779406A GB 26092/53 A GB26092/53 A GB 26092/53A GB 2609253 A GB2609253 A GB 2609253A GB 779406 A GB779406 A GB 779406A
- Authority
- GB
- United Kingdom
- Prior art keywords
- grits
- atmospheric pressure
- puffed
- inches
- steam
- 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
Links
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
- B02B1/00—Preparing grain for milling or like processes
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/174—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough
- A23L7/178—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough by pressure release with or without heating
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
Abstract
In producing puffed ready-to-eat maize grits by a modification of the method of puffing disclosed in the parent Specification, maize grits are freed from air, air is replaced by steam, the grits are cooked in steam at super-atmospheric pressure and then suddenly subjected to a low sub-atmospheric pressure, e.g. an absolute pressure below 8 inches of mercury. At this stage, a volatile liquid, e.g. water, containing flavouring or nutritive substances, e.g. salt, sugar and vitamins, may be introduced to form a fine mist which penetrates the puffed grits. The grits may be cooked for 1 to 11 minutes in steam at a pressure between 60 and 100 lb. per sq. in. The puffed maize grits may be dried under sub-atmospheric pressure and may be heated during drying. They may be cooled, e.g. to between 150 DEG and 50 DEG F., and cold-set, before being brought under atmospheric pressure. The absolute pressure at the start of puffing may be about 0,2 inches of mercury and may rise during puffing to 4 inches.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US779406XA | 1953-06-12 | 1953-06-12 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB779406A true GB779406A (en) | 1957-07-17 |
Family
ID=22140919
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB26092/53A Expired GB779406A (en) | 1953-06-12 | 1953-09-22 | Improvements in or relating to puffed maize grits |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB779406A (en) |
-
1953
- 1953-09-22 GB GB26092/53A patent/GB779406A/en not_active Expired
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