GB847677A - Improvements relating to the production of food products - Google Patents
Improvements relating to the production of food productsInfo
- Publication number
- GB847677A GB847677A GB34478/57A GB3447857A GB847677A GB 847677 A GB847677 A GB 847677A GB 34478/57 A GB34478/57 A GB 34478/57A GB 3447857 A GB3447857 A GB 3447857A GB 847677 A GB847677 A GB 847677A
- Authority
- GB
- United Kingdom
- Prior art keywords
- starch
- puffed
- mixed
- dough
- gelatinized
- 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
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
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)
- General Preparation And Processing Of Foods (AREA)
- Grain Derivatives (AREA)
Abstract
In making a puffed food, starch is mixed with water or another edible aqueous liquid such as milk to form a viscous paste. This is heated to gelatinize the starch and then mixed, preferably whilst still hot, with more starch or a mixture of starch and flour or meal to form a stiff dough, which is formed, e.g. extruded, into slabs or blocks before or after being gelatinized by heating. The slabs or blocks are dried, e.g. at atmospheric pressure and a temperature not exceeding 140 DEG F., until they become hard and are then cut into thin flakes or slices which, after further drying, are puffed in hot edible oil, e.g. coconut oil, or hot air. Alternatively, the dough may be gelatinized and extruded into pieces of macaroni which, after being dried, may be puffed likewise. Fat, monosodium glutamate, cheese, fish, herbs, common salt, colouring matter, nutrients, vitamins, hormones, anti-oxidants and laxatives may be incorporated in the dough or mixed with an edible oil and sprayed on the puffed food.ALSO:In making a puffed food product, starch is mixed with water or another edible aqueous liquid such as milk to form a viscous paste. This is heated to gelatinize the starch and then mixed, preferably whilst still hot, with more starch or a mixture of starch and flour or meal to form a stiff dough, which is formed, e.g. extruded, into slabs or blocks before or after being gelatinized by heating. The slabs or blocks are dried, e.g. at atmospheric pressure and a temperature not exceeding 140 DEG F., until they become hard and are then cut into thin flakes or slices, which, after further drying, are puffed in hot edible oil, e.g. coconut oil, or hot air. Alternatively, the dough may be gelatinized and extruded into pieces of macaroni, which, after being dried, may be puffed likewise. Fat, monosodium glutamate, cheese, fish, herbs, common salts colouring matter, nutrients, vitamins, hormones, anti-oxidants and laxatives may be incorporated in the dough or mixed with an edible oil and sprayed on the puffed product. Starches specified are potato, tapioca and maize starch. Flours and meals specified are maize, wheat, farina and tapioca flour and dehulled germ-free maize meal.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB34478/57A GB847677A (en) | 1957-11-05 | 1957-11-05 | Improvements relating to the production of food products |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB34478/57A GB847677A (en) | 1957-11-05 | 1957-11-05 | Improvements relating to the production of food products |
Publications (1)
Publication Number | Publication Date |
---|---|
GB847677A true GB847677A (en) | 1960-09-14 |
Family
ID=10366148
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB34478/57A Expired GB847677A (en) | 1957-11-05 | 1957-11-05 | Improvements relating to the production of food products |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB847677A (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE1297452B (en) * | 1966-10-13 | 1969-06-12 | Maizena Werke Gmbh Deutsche | Process for the production of expanded crispy foods |
DE1299993B (en) * | 1965-11-04 | 1975-07-17 | ||
EP0606505A1 (en) * | 1993-01-09 | 1994-07-20 | Societe Des Produits Nestle S.A. | Process for baking cooked cereals |
WO2003034839A1 (en) * | 2001-10-22 | 2003-05-01 | Wynn Starr Flavors, Inc. | Enhancing puffable food products and for production thereof |
EP2914130A4 (en) * | 2012-11-05 | 2016-05-25 | Intercontinental Great Brands Llc | Crispy foodstuff with soft portion |
-
1957
- 1957-11-05 GB GB34478/57A patent/GB847677A/en not_active Expired
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE1299993B (en) * | 1965-11-04 | 1975-07-17 | ||
DE1297452B (en) * | 1966-10-13 | 1969-06-12 | Maizena Werke Gmbh Deutsche | Process for the production of expanded crispy foods |
EP0606505A1 (en) * | 1993-01-09 | 1994-07-20 | Societe Des Produits Nestle S.A. | Process for baking cooked cereals |
US5451423A (en) * | 1993-01-09 | 1995-09-19 | Nestec S.A. | Preparation of a cooked cereal product |
US6645541B2 (en) | 2000-09-27 | 2003-11-11 | Wynn Starr Flavors, Inc. | Enhancing puffable food products and for production thereof |
WO2003034839A1 (en) * | 2001-10-22 | 2003-05-01 | Wynn Starr Flavors, Inc. | Enhancing puffable food products and for production thereof |
EP2914130A4 (en) * | 2012-11-05 | 2016-05-25 | Intercontinental Great Brands Llc | Crispy foodstuff with soft portion |
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