GB779407A - Improvements in or relating to puffing farina - Google Patents

Improvements in or relating to puffing farina

Info

Publication number
GB779407A
GB779407A GB26093/53A GB2609353A GB779407A GB 779407 A GB779407 A GB 779407A GB 26093/53 A GB26093/53 A GB 26093/53A GB 2609353 A GB2609353 A GB 2609353A GB 779407 A GB779407 A GB 779407A
Authority
GB
United Kingdom
Prior art keywords
farina
puffing
puffed
atmospheric pressure
inches
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
GB26093/53A
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.)
Guardite Corp
Original Assignee
Guardite Corp
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 Guardite Corp filed Critical Guardite Corp
Publication of GB779407A publication Critical patent/GB779407A/en
Expired legal-status Critical Current

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
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • 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)
  • General Preparation And Processing Of Foods (AREA)
  • Noodles (AREA)

Abstract

In producing puffed ready-to-eat farina by a modification of the method of puffing disclosed in the parent Specification, particles of farina, viz., wheat middlings, are freed from air, the air is replaced by steam, the farina is 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 farina. The farina may be cooked for 2 minutes in steam at a pressure between 40 and 100 lb. per sq. in. The absolute pressure at the start of puffing may be about 0,2 inches of mercury and may rise during puffing to 4 inches. The puffed farina may be dried at sub-atmospheric pressure and may be heated during drying. The puffed farina may be cooled, e.g. to between 150 DEG and 50 DEG F., and coldset, before being brought under atmospheric pressure.
GB26093/53A 1953-06-12 1953-09-22 Improvements in or relating to puffing farina Expired GB779407A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US779407XA 1953-06-12 1953-06-12

Publications (1)

Publication Number Publication Date
GB779407A true GB779407A (en) 1957-07-17

Family

ID=22140921

Family Applications (1)

Application Number Title Priority Date Filing Date
GB26093/53A Expired GB779407A (en) 1953-06-12 1953-09-22 Improvements in or relating to puffing farina

Country Status (1)

Country Link
GB (1) GB779407A (en)

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