GB807084A - A method of preparing quick-cooking and non-glutinous cereals - Google Patents

A method of preparing quick-cooking and non-glutinous cereals

Info

Publication number
GB807084A
GB807084A GB22884/55A GB2288455A GB807084A GB 807084 A GB807084 A GB 807084A GB 22884/55 A GB22884/55 A GB 22884/55A GB 2288455 A GB2288455 A GB 2288455A GB 807084 A GB807084 A GB 807084A
Authority
GB
United Kingdom
Prior art keywords
grains
cooking
drying
water
dried
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
GB22884/55A
Inventor
Reijer Rutgers
Johannes Schut
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.)
Konink Pellerij Mercurius V H
Original Assignee
Konink Pellerij Mercurius V H
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 Konink Pellerij Mercurius V H filed Critical Konink Pellerij Mercurius V H
Priority to GB22884/55A priority Critical patent/GB807084A/en
Publication of GB807084A publication Critical patent/GB807084A/en
Expired legal-status Critical Current

Links

Classifications

    • BPERFORMING OPERATIONS; TRANSPORTING
    • B02CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02BPREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
    • B02B1/00Preparing grain for milling or like processes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/196Products in which the original granular shape is maintained, e.g. parboiled rice

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)
  • Cereal-Derived Products (AREA)

Abstract

In a method of preparing quick-cooking cereals, e.g. from rice or groats, the grains, unhusked if necessary, are cooked with a moderate amount of water at a temperature up to 130 DEG C. preferably under a superatmospheric pressure up to 2 atmospheres, until they have a final moisture content of at most 60 per cent., and are dried in two stages, viz., a rapid drying above 130 DEG C. to form porous grains, and an after-drying below 130 DEG C. The cooking, which substantially gelatinizes the grains, is such that a loose granular mass is obtained, e.g. by keeping the mass in movement and by supplying steam directly only in the later cooking stage. Drying is by means of a hot gas, such as air, in a drum drier, or the grains may be dried in vacuo. A thin coating of starch or talc applied to the grains on drying separates them from each other and from the wall of the drying vessel. The grains may be weakly crushed, preferably after the cooking, without causing the formation of flakes; if crushed prior to cooking the grains are soaked in water below 50 DEG C. until 30-50 per cent. of water is absorbed, they are then slightly crushed, cooked with a small amount of added water and with steam and dried in two stages as described above. Tempering treatments may be applied to the grains at any stage of the process to prevent the grains from caking together. The colour of the final product may be improved by cooking in the presence of a little acid, e.g. hydrochloric, sulphuric, tartaric or citric acid, or vitamin C. Flavourings such as sugar solution and/or malt extract may be added. Salt, minerals and vitamins as nutritives can also be added.
GB22884/55A 1955-08-09 1955-08-09 A method of preparing quick-cooking and non-glutinous cereals Expired GB807084A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB22884/55A GB807084A (en) 1955-08-09 1955-08-09 A method of preparing quick-cooking and non-glutinous cereals

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB22884/55A GB807084A (en) 1955-08-09 1955-08-09 A method of preparing quick-cooking and non-glutinous cereals

Publications (1)

Publication Number Publication Date
GB807084A true GB807084A (en) 1959-01-07

Family

ID=10186600

Family Applications (1)

Application Number Title Priority Date Filing Date
GB22884/55A Expired GB807084A (en) 1955-08-09 1955-08-09 A method of preparing quick-cooking and non-glutinous cereals

Country Status (1)

Country Link
GB (1) GB807084A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4361593A (en) 1980-12-29 1982-11-30 General Foods Corporation Process for preparing dry quick-cooking parboiled rice and product thereof
GB2173986A (en) * 1985-04-25 1986-10-29 Mars Inc Par boiling rice
US5293814A (en) * 1990-03-22 1994-03-15 Buhler Gmbh Apparatus for hydro-thermical treatment of starchy products, in particular rice
EP0821884A1 (en) * 1996-08-02 1998-02-04 Puratos N.V. Method for producing softened grain for food and packing of the ready-to-use grain
EP3632218B1 (en) * 2017-05-31 2023-03-29 Color Productos, S.L. Method for obtaining a raw seed with a reduced cooking time

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4361593A (en) 1980-12-29 1982-11-30 General Foods Corporation Process for preparing dry quick-cooking parboiled rice and product thereof
GB2173986A (en) * 1985-04-25 1986-10-29 Mars Inc Par boiling rice
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
EP0821884A1 (en) * 1996-08-02 1998-02-04 Puratos N.V. Method for producing softened grain for food and packing of the ready-to-use grain
EP3632218B1 (en) * 2017-05-31 2023-03-29 Color Productos, S.L. Method for obtaining a raw seed with a reduced cooking time

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