GB804923A - Improvements in or relating to ready-to-eat food products - Google Patents

Abstract

In making ready-to-eat cereal flakes, cooked and dried pliable particles of rice or maize moving in a continuous stream are spray-coated with warm water, then promptly mixed and uniformly coated with uncooked high-protein-content flour containing more than 50 per cent. by weight of wheat gluten and rolled into flakes, which are baked, e.g. for 15 to 30 seconds in an oven at 390 to 450 DEG F. to puff the flakes slightly and give them a light-golden colour, and are then finally cooled, e.g., after having been sprayed with a vitamin solution. The flour may comprise form 15 to 30 and the rice or maize from 85 to 70 per cent. by weight, of the flakes. The cooked and dried rice or maize particles may contain 20 per cent. by weight of water and may be flavoured with salt, malt extract, syrup or sugar. The amount of water added to them during spray-coating may be between 8 and 14 per cent. of the total weight of solid matter in them. Before the flakes are baked, they may be dried until they contain between 10 and 15 per cent. of water. The particles of rice are, preferably, whole grains: the particles of maize may be relatively large grits. The total protein-content of the flour may be between 60 and 80 per cent. A suitable flour contains the following substances in parts by weight: wheat gluten 1000, wheat-germ meal 180, dried skim milk 125, dried, debittered brewer's yeast 31.ALSO:In making ready-to-eat cereal flakes, cooked and dried pliable particles of rice or maize moving in a continuous stream are spray-coated with warm water, then promptly mixed and uniformly coated with uncooked high-protein-content flour containing more than 50 per cent by weight of wheat gluten and rolled into flakes which are baked, e.g. for 15 to 30 seconds, in an oven at 390 DEG to 450 DEG F. to puff the flakes slightly and give them a light-golden colour, and are then finally cooled, e.g., after having been sprayed with a vitamin solution. The flour may comprise from 15 to 30 and the rice or maize from 85 to 70 per cent, by weight, of the flakes. The cooked and dried rice or maize particles may contain 20 per cent of water and may be flavoured with salt, malt extract, syrup or sugar. The amount of water added to them during spray-coating may be between 8 and 14 per cent of the total weight of solid matter in them. Before the flakes are baked, they may be dried until they contain between 10 and 15 per cent of water. The particles of rice are, preferably, whole grains; the particles of maize may be relatively large grits. The total protein-content of the flour may be between 60 and 80 per cent. A suitable flour contains the following substances in parts by weight: wheat gluten 1000, wheat-germ meal 180, dried skim milk 125, dried, debittered brewers' yeast 31.