GB781062A - Improvements in or relating to quick-cooking cereal and method of making same - Google Patents
Improvements in or relating to quick-cooking cereal and method of making sameInfo
- Publication number
- GB781062A GB781062A GB26094/53A GB2609453A GB781062A GB 781062 A GB781062 A GB 781062A GB 26094/53 A GB26094/53 A GB 26094/53A GB 2609453 A GB2609453 A GB 2609453A GB 781062 A GB781062 A GB 781062A
- Authority
- GB
- United Kingdom
- Prior art keywords
- cereal
- pressure
- puffed
- rice
- wheat
- 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
-
- 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 making a quick-cooking puffed cereal, e.g. rice, oats, wheat, farina (centres of hard wheat) and hominy, having for about 20 minutes after immersion in water at 200 DEG F. a rate of hydration at least one third higher than the original cereal, air is removed from the cereal, e.g. by moistening it and reducing the pressure, and replaced by steam under pressure, the cereal is cooked in steam at increased temperature and pressure, e.g. to effect substantially complete gelatinization of the starch content, the pressure is reduced explosively to puff the cereal and kept reduced until the cereal is set, i.e. does not collapse when it comes under atmospheric pressure. The puffed cereal may be dried in air or in steam under reduced pressure. Preferably, the moisture content of puffed wheat, farina and hominy is brought to a value between 10 and 15 per cent before reimposition of atmospheric pressure. The cereal may be cooked at a pressure between 25 and 75 lb. per sq. inch which may be reduced to 2 inches of mercury absolute or less, e.g. to a value between 0,1 and 0,2 inch. During the puffing and setting of rice, its temperature may be brought below 101 DEG F., preferably, below 40 DEG F. The puffed rice may contain small uniformly distributed cavities and after being immersed for 4 minutes in water at temperatures between 190 and 210 DEG F. it may absorb 20 to 28 per cent of its dry p weight of water per minute for a period of 10 minutes. The ratio of the puffed volume to the original volume may be between 1,66 and 3,50 for rice, oats and wheat, between 1,50 and 2,50 for farina and between 2,50 and 5,50 for hominy. The ratio of the specific gravity of the puffed cereal to that of the original cereal may be between 0,285 and 0,600 for rice, oats and wheat, between 0,400 and 0,666 for farina and between 0,182 and 0,400 for hominy. Specification 675,292 is referred to. Reference has been directed by the Comptroller to Specification 759,478.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB26094/53A GB781062A (en) | 1953-09-22 | 1953-09-22 | Improvements in or relating to quick-cooking cereal and method of making same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB26094/53A GB781062A (en) | 1953-09-22 | 1953-09-22 | Improvements in or relating to quick-cooking cereal and method of making same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB781062A true GB781062A (en) | 1957-08-14 |
Family
ID=10238269
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB26094/53A Expired GB781062A (en) | 1953-09-22 | 1953-09-22 | Improvements in or relating to quick-cooking cereal and method of making same |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB781062A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5293814A (en) * | 1990-03-22 | 1994-03-15 | Buhler Gmbh | Apparatus for hydro-thermical treatment of starchy products, in particular rice |
| US6487209B1 (en) * | 1999-03-16 | 2002-11-26 | Ericsson Inc. | System and method for supporting DTMF tone sending in an IP based GSM network |
-
1953
- 1953-09-22 GB GB26094/53A patent/GB781062A/en not_active Expired
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5293814A (en) * | 1990-03-22 | 1994-03-15 | Buhler Gmbh | Apparatus for hydro-thermical treatment of starchy products, in particular rice |
| US5427810A (en) * | 1990-03-22 | 1995-06-27 | Buhler Gmbh | Method for hydrothermal treatment of starch products, particularly rice |
| US6487209B1 (en) * | 1999-03-16 | 2002-11-26 | Ericsson Inc. | System and method for supporting DTMF tone sending in an IP based GSM network |
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