USRE5654E - Improvement in preparing wheat and other grain for food - Google Patents
Improvement in preparing wheat and other grain for food Download PDFInfo
- Publication number
- USRE5654E USRE5654E US RE5654 E USRE5654 E US RE5654E
- Authority
- US
- United States
- Prior art keywords
- grain
- food
- improvement
- wheat
- preparing wheat
- Prior art date
Links
- 235000013339 cereals Nutrition 0.000 title description 32
- 235000021307 wheat Nutrition 0.000 title description 10
- 235000013305 food Nutrition 0.000 title description 6
- 240000008529 Triticum aestivum Species 0.000 title 2
- 241000209140 Triticum Species 0.000 description 8
- 238000004642 transportation engineering Methods 0.000 description 6
- 240000008042 Zea mays Species 0.000 description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 238000000227 grinding Methods 0.000 description 4
- 235000012054 meals Nutrition 0.000 description 4
- 229920001353 Dextrin Polymers 0.000 description 2
- FYGDTMLNYKFZSV-MRCIVHHJSA-N Dextrin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)OC1O[C@@H]1[C@@H](CO)OC(O[C@@H]2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-MRCIVHHJSA-N 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- 235000007238 Secale cereale Nutrition 0.000 description 2
- 240000002057 Secale cereale Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 241000382509 Vania Species 0.000 description 2
- 235000012970 cakes Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 235000005824 corn Nutrition 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000000378 dietary Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229910001651 emery Inorganic materials 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000003801 milling Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000019645 odor Nutrition 0.000 description 2
- 235000021317 phosphate Nutrition 0.000 description 2
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 101700082413 tant Proteins 0.000 description 2
Definitions
- This invention has forits object to treat wheat and other grain with a view to freeing it from animalcules, musty odors, or other impurities,
- the invention consists, first, in subjecting the gram to the action of steam applied directly thereto under pressure, and continuing the same until the grain is in a proper condition for the mill, or to be put up in packages for the market; secondly, insubieoting the grain to the action-of steam under 27 5 to 300 of heat, (Fahrenheit) and, as the object is to cook the grain and convert a portion of the starch into dextrine, this amount of pressure may not be too great. Should the grain not be sutfioiently dry, the drying may be continued or completed by any suitable.
- the products of these treatments are put up in sacks, boxes, barrels, or other packages suitable for the mill, or put up for the consumer without grinding, if preferred.
- the cracked grain, orthat ground into meal or flour, is also put up in convenient form for the commercial agent and consumer.
- the steaming apparatus may be used with milling,-
Description
- U ITED ST E PA NT OFFICE.
THE NUTRIO MANUFACTURING COMPANY, OF PHILADELPHIA, PENNSYL- VANIA, ASSIGNEE, BY MESNE ASSIGNMENTS, OF R. BERKELEY FITTS.
' IMPROVEMENT-IN PREPARING WHEAT-AND OTHER GRAIN FOR FOOD.
- Specification forming part of Letters Patent No. 116,947, dated June 13, 1871; reissue Noi 5 ,654, dated November 11, 1873; application filed September 18, 1873*.
To all whom it may concern .Be it known .that R. BERKELEY FITTS, of the city and county of Philadelphiaand State of Pennsylvania, invented new and useful Improvements in Preparing Wheat, and other Grain for Food; and the following is hereby declared to'be a full, clear, and exact description of the same.
. This inventionhas forits object to treat wheat and other grain with a view to freeing it from animalcules, musty odors, or other impurities,
and also to remove the glutinous properties of the hull, so that the entire grain shall be equally friable, retaining the phosphates and starchy portions, and bringing the nutritious properties into a condition to be more easily digested and more completely assimilated.
To these ends the invention consists, first, in subjecting the gram to the action of steam applied directly thereto under pressure, and continuing the same until the grain is in a proper condition for the mill, or to be put up in packages for the market; secondly, insubieoting the grain to the action-of steam under 27 5 to 300 of heat, (Fahrenheit) and, as the object is to cook the grain and convert a portion of the starch into dextrine, this amount of pressure may not be too great. Should the grain not be sutfioiently dry, the drying may be continued or completed by any suitable.
mill, or for preparationfor the table without grinding. Wheat or other cereals thus treated maybe cooked and served up either in the whole kernel, or more or less comminuted, rc-
good effect in drying wet grain for 1 storage, transportation, 85c.
qui'ring much less cooking than the ordinary coarse or cracked grain; or it may be ground into meal to take the place of buckwheat, for pan or griddle cakes, and is altogether more palatable, while in point of dietetic economy it possesses manifold superiority. Indian corn treated in this way, either in thewhole kernel or broken into hominy, is vastly improved, its tendency to souror fall away from its delicious natural flavor being overcome-a very impor tant matter in keeping and in transportation, especially in summer time or warm climates. The restoration to its normal state of sweetness and purity of wheat, corn, rye, barley, and other grains that have been injured by transportation and storage, is deemed a very important feature of this invention. The products of these treatments are put up in sacks, boxes, barrels, or other packages suitable for the mill, or put up for the consumer without grinding, if preferred. The cracked grain, orthat ground into meal or flour, is also put up in convenient form for the commercial agent and consumer.
The steaming apparatus may be used with milling,-
Having thus described this invention, what is claimed is- 1. The processhcrein set forth for thetreatment of grain by the application thereto of steam under pressure, substantially 'as de scribed, for the purposes specified.
2. The process of treating grain by the application of steam under pressure,'followed by dry heat, substantially as described, for the purpose specified.
3. The products of the above-describedtreat ments, produced by the application of steam under pressure, with or without the application of dry heat, as new commercial articles, substantially as described. means that will bringjthe grain to a crisp and Q thoroughly-desiccated condition fitted for the TITUS s. EMERY,
-- Presidenc thellatrio Mam f Com-mm Witnesses:
' E.C.MANN,JI'.,
O. Annorr Roccnns.
Family
ID=
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