WO1988001836A1 - Produits vegetaux cohesifs et leur procede de preparation - Google Patents

Produits vegetaux cohesifs et leur procede de preparation Download PDF

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Publication number
WO1988001836A1
WO1988001836A1 PCT/US1987/002292 US8702292W WO8801836A1 WO 1988001836 A1 WO1988001836 A1 WO 1988001836A1 US 8702292 W US8702292 W US 8702292W WO 8801836 A1 WO8801836 A1 WO 8801836A1
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WIPO (PCT)
Prior art keywords
kernels
rice
bits
synthesized
powder
Prior art date
Application number
PCT/US1987/002292
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English (en)
Inventor
James P. Cox
Jeanne M. Cox
Original Assignee
Cox James P
Cox Jeanne M
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
Priority claimed from CA000517967A external-priority patent/CA1305630C/fr
Application filed by Cox James P, Cox Jeanne M filed Critical Cox James P
Publication of WO1988001836A1 publication Critical patent/WO1988001836A1/fr

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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
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan

Definitions

  • This invention relates to a cohesive powder kernel or bit product composed of kernels or bits that have been formed from meal or flour of vegetables including seeds of cereals and/or seeds of pulses and/or leaves of leafy vegetables and/or stalk vegetables and/or root vegetables, which kernels or bits can be composed of a single variety of vegetable product or can incorporate products of more than one variety of vegetable and can include other types of food and/or edible material, yet which can be rehydrated and rendered instantly edible, without further cooking, merely by the addition of. an edible liquid, either hot or cold.
  • Gorozpe patents are more fully described in the aforesaid Related Applications and need not be further described herein. Suffice it to say that other than the concept of attempting to form a quick-cooking rice product from broken rice grains, the process steps employed by Gorozpe and the resulting food product bear no similarities to those of the present invention.
  • Kamada et al. U.S. Patent No. 4,101,683 discloses the use of alginate among other polysaccharides in connection with puffed rice.
  • the process of this patent gelatinizes the rice starch by first puffing rice grains to a high degree. Such puffing and gelatinizing is accomplished by heating the rice grains in a closed container at an elevated temperature under increased pressure and releasing the rice grains into the atmosphere to allow them to puff, or heating the rice grains by means of heated air or by high frequency waves.
  • a thickener is added to the puffed rice grains, which thickener may be polysaccharide, including agar and alginate, or gums including guar gum, or artificially produced thickeners, or microorganically produced thickeners.
  • the thickener is applied to the puffed rice by immersing the puffed rice in an aqueous solution containing the thickener, or by spraying or sprinkling the aqueous solution on the puffed rice.
  • the puffed rice with which the thickener has been incorporated, is dried either under normal atmospheric pressure or under vacuum, either in the presence or in the absence of heating.
  • the puffed rice diminishes in volume, eventually approaching the volume of raw rice. It is said that the resulting rice will be fast cooking in one to two minutes in hot water heated in advance to about 80° C.
  • the rice can even be rehydrated at room temperature by being soaked in water for about 30 minutes.
  • This patent discloses a rice product made by puffing rice to a high degree by first treating the rice grains in a closed container kept at an elevated temperature and releasing the rice grains into the atmosphere, thereby allowing them to puff to a degree from 6 to 16 times, and preferably 10 to 12 times, as large as the raw rice grains.
  • the puffed rice grains are then immersed in, or sprayed or sprinkled with, an aqueous solution containing at least one polysaccharide thickener which is gelled by metallic ions.
  • polysaccharides are alginic acid, its salt, carrageenin, pectin, etc.
  • the puffing step of this patent Kamada ⁇ t al U.S. Patent No. 4,085,234, gelatinizes the rice starch.
  • the puffing may expand the rice grains to a volume from six times as large as normal rice grains to as much as 15 times as large as ordinary rice grains.
  • a thickener such as sodium alginate can be applied externally on the puffed rice grains by immersing the puffed rice grains in a thickener solution, or by spraying the thickener onto the rice grains.
  • aqueous solution containing metallic ions includes aqueous solutions prepared by addition of metallic salts, solutions prepared by an ion exchange treatment, naturally occurring mineral waters containing metallic ions, and natural aqueous solutions which originate in animals and plants.
  • Various metallic salts are described in the Kamada et al patents, including calcium salts, potassium salts, magnesium salts and other similar metallic salts of carbonic acid, hydrochloric acid, sulfuric acid, phosphoric acid, acetic acid, lactic acid, citric acid, ascorbic acid, glycerophosphoric acid and other similar acids.
  • the metallic ions are stated to be capable of acting upon the thickener to be gelled and consequently inducing gelation.
  • a specific example is the combination of sodium alginate and calcium lactate.
  • Another example is a low methyl ester pectin and calcium chloride.
  • a further example uses the combination of sodium alginate and calcium lactate.
  • Another example proposes the combination of calcium and potassium-sensitive carrageenin and calcium lactate.
  • the puffed rice into which the thickener or the gelled thickener has been incorporated is dried under normal atmospheric pressure or under vacuum either in the absence or in the presence of heating to produce a fast-cooking rice.
  • the puffed rice diminishes in volume to approach the volume of raw rice, while the incorporated gelled thickener is retained throughout from the surface to the inside center of the individual grains.
  • Improved synthesized cohesive vegetable products which can be rehydrated and rendered instantly edible, without further cooking, merely by the addition of a hot or cold edible liquid, are formed in accordance with the present invention by: i) grinding, crushing or otherwise pulverizing or comminuting vegetable material including grain seeds which may be defective, such as being broken, cracked or misshapen; ii) mixing the meal or powder with water and a settable binder to impart to it a cohesive paste-like doughy quality; iii) forming the cohesive paste-like powder mixture into reconstituted or synthesized powder kernel shapes or bits, such as by compression die molding of the cohesive paste-like powder or by extruding the cohesive paste-like powder in dough form into strings and cutting these strings into reconstituted or synthesized kernels or bits; iv) heating, and preferably gelatinizing, the reconstituted or synthesized kernels or bits by, for example, depositing such kernels or bits in boiling water containing a suitable metallic salt setting agent and cooking such kernels or bits until expanded;
  • the vegetable matter is ground, crushed or otherwise pulverized or comminuted in the initial step of the process, it becomes possible to add any selected fortifying agent to the ingredients which form the batter.
  • any selected fortifying agent selected from the group consisting of: a) vitamins; b) minerals; c) proteins; d) amino acids; e) fats; f) oils; g) medicaments; and h), flavorings.
  • the finished product, if fortified is not only capable of being rehydrated and rendered instantly edible merely by the addition of a hot or cold edible liquid; but, additionally, it can provide all or any selected portion of the daily dietary requirements for human beings.
  • FIGURE 1 is a diagrammatic representation of portions of an apparatus suitable for performing certain steps of a process according to the present invention to produce products according to the present invention.
  • powder kernel or bit is used to designate kernels or bits synthesized from powder including a binder.
  • Reconstituted kernels may simulate whole natural cereal seeds such as of rice, wheat, oats, millet, corn, rye and barley, or pulse seeds such as of peanuts, peas and beans including kidney beans, lima beans, lentils and soy beans.
  • Synthesized bits can be produced from legumes or leafy plants such as of vetch, alfalfa, clover, spinach and pea pods, or stalk vegetables such as corn, tomatoes and green peppers, or root vegetables such as carrots, turnips, beets, onions and potatoes.
  • Special combination synthesized kernels which may or may not simulate whole natural seeds or bits, can be composed of a blend or mixture of powders from different vegetables, other foods, flavorings and other edible materials.
  • Such other foods include cheese, pasta, milk, sugar, oil or fat, such as lard, butter, coconut fat or olive oil, honey and nuts, for example, filberts, walnuts, pecans, cashews, coconut and Brazil nuts.
  • Flavorings include curry, chili powder, soya sauce or other soya derivatives, salt, vanilla, ginger, pepper, thyme, saffron, sage, cinnamon, cloves, garlic, onion and origanum. Salt should be used sparingly because any appreciable amount of salt will detract from the cohesion promotion of algin when used as a binder.
  • the kernels or bits be synthesized from powder having particles small enough to pass through a No. 10 U.S. standard mesh screen but which would be retained on a No. 300 U.S. standard mesh screen, preferably being predominantly about 100 mesh.
  • "reconstituted” is used to designate kernels composed essentially, if not entirely, of powder from one specific type of grain seed or pulse seed of a shape very similar to, if not identical to, the shape of the corresponding whole natural seeds, whereas the term “synthesized” is used as generic to reconstituted kernels and also to bits of other foods or special combinations resulting from a mixture of powders of different seeds and/or other vegetable and/or food components and may or may not be of a shape similar to the shape of some natural seed.
  • bits is used generically to cover kernels, cubic or cylindrical pellets, flakes and morsels of other shapes synthesized from powder.
  • “synthesized” is applied to powder bits having a substantial amount of spices, flavoring, medicaments or pharmacological food mixed in with one or more varieties of vegetable components.
  • the proportions of components in such special combination synthesized bits may be such as to provide in a single powder food product proper proportions of vegetable ingredients to sustain life such as may be used for a complete obesity control diet or a diabetic diet.
  • the process of producing powder bits includes crushing, including grinding, or comminuting selected cereal seeds, legume or pulse seeds, or other vegetable material to a powder such as meal or flour, making a liquid binder such as a batter or a paste, fixing such liquid binder with the vegetable powder to form a doughy material of consistency suitable for extruding, extruding such doughy material through dies to form strings, severing such strings into kernels or other bits, and treating such kernels or other bits with a binder-setting agent such as a calcium salt adequate to set the binder incorporated in the kernels or other bits and drying the bits.
  • a binder-setting agent such as a calcium salt adequate to set the binder incorporated in the kernels or other bits and drying the bits.
  • the doughy material is extruded twice to increase the density and homogeneity of the strings.
  • the powder bits thus produced can be reconstituted kernels of the type having a shape resembling the shape of the seeds of a particular grain or pulse from which the vegetable powder for making the kernels came, such as kernels shaped like rice grains made from rice powder, or kernels shaped like beans made from bean powder, for example.
  • the kernels or bits can be synthesized in the form of rice kernels or other shapes by being formed in a die.
  • the bits can be treated with a liquid binder incorporating low viscosity algin and fat, such as by being sprayed with such a binder while bits are moving across a vibrating table or moving as a fluid bed. Subsequently the bits can be similarly sprayed with a solution of binder-setting agent and air dried.
  • the liquid binder mixed with the powder from which the bits are made provides a cohesive powder mixture forming bits that will retain their shape well despite wide variations in moisture content and temperature.
  • the binding material for the cohesive powder preferably is an algin such as sodium alginate.
  • the algin can be of any viscosity including the low viscosity type from 1/lOth to 1 poise and the high viscosity type from 8 to 20 poises.
  • the liquid binder may be principally water, containing 0.1 percent to 20 percent by.weight of algin, preferably 5 percent to 11 percent. If high viscosity algin is used in the binder, the water may contain from 0.01 percent to 12 percent of algin by weight, preferably 0.5 percent to 6 percent.
  • the binder material may be chitin material such as chitosan, chitosamine, chitose or other chitin derivative from fungi and/or crustacean shells.
  • the total amount of binding material should be within the range of 0.01 to 20 percent of the water by weight.
  • the liquid binder can be mixed with the powdered material of the seed, whether grain, pulse, or other food, to make a cohesive powder dough of soft consistency suitable for extruding in proportions of 2 to 4 times as much bit-forming powder as liquid binder by volume, preferably about 3 times as much.
  • rice powder and liquid binder may be extruded by a press type of extruder such as that disclosed, for example, in Gorozpe U.S. Patent Nos. 2,914,005 and 3,071,471, or in Harrow et al U.S. Patent No. 4,325,976.
  • the extruded synthesized kernels fall from the extruder into a body of boiling water containing binder-setting or binder-gelling material which preferably is a water-soluble calcium salt, such as calcium chloride CaCl 2 or calcium lactate (CH 3 CHOHCOO) 2 Ca.5H 2 O, and preferably a combination of these two chemicals; but, other water-soluble calcium salts could be used instead such as those more fully identified in the aforesaid Related Applications.
  • a water-soluble calcium salt such as calcium chloride CaCl 2 or calcium lactate (CH 3 CHOHCOO) 2 Ca.5H 2 O, and preferably a combination of these two chemicals; but, other water-soluble calcium salts could be used instead such as those more fully identified in the aforesaid Related Applications.
  • the preferred setting agent is composed of calcium lactate, 62.5 percent, and calcium chloride, 37.5 percent, by weight.
  • the amount of calcium salt may be within the range of 0.01 to 20 percent of the ground vegetable material by weight, preferably about
  • Such solution when sprayed onto the kernels or bits, sets or gels the binder so as to form a cohesive powder for producing firm, coherent, stabilized bits.
  • aqueous solution such solution should be somewhat acidic, such as having a pH of 4 to 6, to keep the calcium in solution. Acids such as lactic acid or adipic acid can be used to produce such acidity.
  • sodium carbonate Na 2 CO 3 , sodium citrate Na 3 C 6 H 5 O 7 , disodium phosphate Na 2 HPO 4 , trisodium phosphate Na 3 PO 4 sodium hexametaphosphate (NaPO 3 ) 6 , tetrasodium pyrophosphate Na 4 P 2 O 7 , sodium polyphosphate Na n+2 P n O 3n+1 , or sodium tripolyphosphate NasP30io in an amount of 0.01 percent to 20 percent by weight can be included in the liquid binder.
  • Another procedure for deferring or extending the setting or gelling action of calcium is to utilize calcium carbonate or calcium sulfate as the source of calcium and restrict the access of acid such as acetic acid, adipic acid, citric acid, fumaric acid, gluconic acid, glutaric acid, lactic acid, malic acid, succinic acid or tartaric acid or d gluconolactone C 6 H 10 O 6 to react with the substantially insoluble calcium salt for producing soluble calcium salt slowly.
  • acid such as acetic acid, adipic acid, citric acid, fumaric acid, gluconic acid, glutaric acid, lactic acid, malic acid, succinic acid or tartaric acid or d gluconolactone C 6 H 10 O 6
  • chitin material is used for the liquid binder, sulfuric. acid or phosphoric acid or calcium ions or magnesium ions will set or gel the binder.
  • kernels discharged from the extruder are preferably deposited into boiling water and cooked for a period of on the order of from 3 to 20 minutes so as to heat—and, preferably, fully gelatinize—the starch contained in the product and to expand the kernels.
  • boiling water can contain the binder-setting agent.
  • the kernels are then removed from the boiling water, rinsed, drained and conditioned for storage.
  • Such conditioning preferably takes the form of retrograding the expanded kernels so as to stabilize and solidify the kernels in their expanded state. This can be accomplished by freezing the kernels, rapid momentary surface heating at a temperature ranging from about 155° F. to about 185° F.
  • the product is preferably dried to reduce its moisture content to on the order of from 10% to 13% moisture by weight.
  • a representative example of a process for making a quick-cooking, reconstituted rice grain product capable of rehydrating in one minute is the following formulation:
  • the doughy material was then extruded through a pressure extruding press with a standard Risso or rice-shaped die and cut at intervals so as to form rice-like kernels.
  • the reconstituted rice kernels were dropped into a body of boiling water containing 0.6 grams of calcium chloride and 1.0 grams of calcium lactate per 400 grams of water. The reconstituted rice kernels were then cooked for approximately 9 minutes, or until completely gelatinized—complete gelatinization has generally been found to occur within about 8 to 10 minutes.
  • the calcium salts served as a gelling agent for the alginate.
  • gelatinized, reconstituted rice kernels were then drained and thoroughly rinsed in cool water until all excess setting agent had been removed and the kernels had been cooled to approximately room temperature.
  • the cooled, reconstituted rice kernels were then retrograded, or stabilized, and solidified in their expanded state by depositing in a freezer and permitting the kernels to be thoroughly frozen.
  • the frozen, reconstituted rice kernels were then dried on a heated forced-air dryer at 120° F. for approximately 7 hours, or until the reconstituted rice kernels reached a 12% by weight moisture content—6 to 8 hours drying appears to be desirable.
  • the resulting rice kernels were found to be completely, rehydratable and edible within one minute of the addition of an edible liquid such, for example, as hot or cold water or milk.
  • the foregoing experiment was repeated using both glutinous and long grain rice without observing any appreciable difference in the rehydration characteristics of the final product. It has been found that full gelatinization can be attained in other ways such, for example, as by steaming and/or microwaving.
  • the setting agent can be applied to the product either before, during or after gelatinization, for example, by spraying.
  • the gelatinized, reconstituted rice kernels can be retrograded in other completely conventional manners such as by the use of chemical additives such, for example, as alcohol.
  • the product can be retrograded by rapid momentary surface heating at a temperature ranging from about 155° F. to about 185° F., or by sitting in chilled water for extended periods of time, or by canning the product without excess moisture.
  • the product is retrograded by permitting the starch to precipitate and assume a solid form.
  • Other methods of drying may be employed to expedite or slow the drying process such as by utilizing a microwave oven or a cool air drying process.
  • Flavoring, nutrients, fortifying substances and/or color can be added to the vegetable meal or flour and binder liquid mix dough before being extruded; and, such additions will permeate the dough thoroughly and uniformly. Such uniform permeation will persist in the synthesized bits instead of being applied to the powder bits as a coating. For example, 20 percent to 35 percent of the dough mix by volume could be cheese, or 1 to
  • 5 percent, preferably 2 percent, of the dough by volume could be oil or fat.
  • Other types of additives can be included in proportions from 5 percent to 30 percent of the dough by volume, depending on the ingredients used and the color or flavor desired.
  • Flavors can be added in an amount from 0.01 percent to 20 percent.
  • Other food products which can be added in an amount up to 50 percent by volume include coconut, albumin such as egg, milk and sugar.
  • 3 percent to 10 percent of monosodium glutamate by volume, preferably 6 percent, can be included to enhance the flavor of food ingredients other than rice.
  • the powder kernel product being produced is rice or predominantly rice, it is desirable for at least some albumin to be used because albumin restores a strong natural flavor to the rice.
  • the albumin may be in the form of fresh or dried whole egg albumin.
  • the amount of albumin used should be equal to 1 percent to 20 percent, preferably 121/2 percent of the amount of water in the fluid binder by weight, which albumin can be supplied at any stage during the kernel-forming process.
  • Vitamins, minerals, proteins, and/or amino acids can be added to various grain seeds and/or pulse seeds and/or other vegetable material in producing the synthesized powder bits, especially for deprived people.
  • the powder bits are substantially homogeneous and can constitute a complete food complex incorporating properly balanced proportions of carbohydrate provided by the grain or pulses, protein, fat and/or oil.
  • Proteins are peptides made up of two or more amino acids covalently bound in an amide linkage. Thus, a peptide is a chain of amino acid residues. All amino acids contain nitrogen, and sometimes the body has an oversupply of nitrogen. In such cases, instead of using amino acids as such, amino acid analogues from which nitrogen has been completely or principally removed can be utilized. Suitable keto- and hydroxy-analogues which are free of nitrogen corresponding to essential and beneficial amino acids can be used in place of the corresponding amino acids themselves.
  • analogue will combine with the excess nitrogen of the body to serve the dual function of enabling the body to produce proteins and of removing some of the nitrogen from undesirable forms in the body.
  • amino acids and their corresponding keto- analogues and hydroxy-analogues are listed below.
  • amino acids ornithine and arginine may be incorporated in the bits.
  • Rice, corn, millet, wheat and potatoes are excellent sources of carbohydrate. particularly for reducing diet or diabetic diet purposes or for patients with hypoglycemia or hyperglycemia. Digestion of rice requires considerable time so that the carbohydrate is converted into sugar usable by the body over a period of several hours instead of being available to the bloodstream quickly, such as in a period of less than an hour, as is the case with sugar or compounds readily converted into sugar by the body. Digestion of carbohydrate from corn or potatoes can be retarded by providing such food ingredients in the form of synthesized kernels.
  • a representative extrudible dough could contain the following ingredients by weight in addition to the binder and flavoring, if any: carbohydrate 25% to 99% protein 1% to 75% oil or fat up to 50%
  • a preferred formula would have the following proportions of ingredients by weight: carbohydrate 75% protein 20% fat 5%
  • Amino acids and their analogues have very unpleasant tastes; and, consequently, it may be desirable to add pleasant flavoring materials to the powder kernels such as curry, coconut or chili powder, as suggested above, where amino acids or their analogues are incorporated in the kernels.
  • the powder kernel grain or pulse product would, however, be available in a form which was familiar and to which deprived people are accustomed. Moreover such powder kernel product would be particularly beneficial because it can be prepared for consumption quickly and with minimal, if any, energy requirements. Apparatus
  • the apparatus includes a mixer 1 which may, for example, be of the helical screw type, to which mixer can be supplied powdered grain seed, such as rice flour, from a storage hopper 2 and binder, such as aqueous algin batter, from a storage hopper 3.
  • aqueous algin batter is produced by mixing algin such as sodium alginate with water in a container 4. The mixing can be accomplished by a motor-driven impeller 5.
  • the algin batter is pumped from the mixing container 4 to the storage hopper 3 by a suitable pump 6 which can be a diaphram pump or an impeller pump.
  • one or more types of vegetable powder in addition to the principal grain flour supplied from the storage hopper 2 can be supplied to the mixer 1.
  • additional vegetable powder could, for example, be pulse powder, such as bean powder, or other vegetable powder, such as corn meal.
  • Such an additional vegetable powder ingredient can be supplied to the mixer 1 from the storage hopper 7.
  • the mixer 1 may contain a helical screw rotated by the motor 8 to serve the dual purpose of mixing the ingredients in the mixer and conveying the resultant mixture to one end of the mixer for discharge through a discharge spout 9 into the inlet conduit 10 of a further helical screw mixer 11, the screw of which is driven by a motor 12.
  • This mixer serves the dual purpose of further mixing the ingredients supplied to the mixer 1 and of feeding the mixture to an extruder 13 at the end of the mixer opposite the motor 12.
  • extruder 13 is rotated by a motor 14 and effects both shaping of kernels or bits and cutting them to length so as to resemble a natural kernel of some particular grain or pulse or a bit of predetermined shape.
  • the extruder 13 may be a Risso die extruder.
  • the kernels or bits extruded from the extruder 13 fall on the tray 15 of a harmonic conveyor 16 such as disclosed in U.S. Cox Patent No. 3,817,370.
  • the kernels or bits on this conveyor can be sprayed with setting agent for setting the binder.
  • setting agent may be stored in a storage tank 17 from which the setting agent can be dispensed through a conduit 18 and a spray nozzle 19 that will spray the setting liquid solution or suspension onto the kernels or other bits received on the tray 15.
  • the kernels or bits extruded from the extruder 13 may be deposited into a tank, or other container, of boiling water (not shown) which preferably contains the setting agent.
  • the kernels or bits are fully gelatinized-a process which generally takes from 8 to 10 minutes residence time in the boiling water, but which can, in some instances, vary from 3 to 20 minutes-the kernels or bits are removed from the boiling water, drained and rinsed so as to cool the kernels or bits and remove any excess setting agent therefrom.
  • the thus drained, rinsed and cooled kernels or bits are then retrograded in their expanded state by, for example, freezing in a conventional freezer, rapid momentary surface heating at a temperature ranging from about 155° F. to about 185° F. or, alternatively, by completely conventional chemical or mechanical means as previously described. Finally, the product is dried in any suitable or conventional fashion so as to reduce its moisture content to on the order of from 10% to 13% moisture by weight.
  • the kernels or bits exiting from the extruder and deposited on the tray 15 may be moved along the tray 15 by oscillating the latter until the material thereon spills off its right end as viewed in the drawing onto the tray 20 of the next harmonic conveyor section 21.
  • Additional setting agent supplied through a conduit 22 from the setting agent storage tank 17 may be sprayed onto the kernels or other bits on the tray 20 by the nozzle 23. Oscillation of the tray 20 will convey the material on it to the right as viewed in the drawing until it spills off the right end of such tray into the receiving hopper 24 of the helical screw conveyor 25 driven by motor 26.
  • the kernel or other bit material As the kernel or other bit material is conveyed along the conveyor 25, it can be subjected to jets of superheated steam supplied by pipe 27 and discharged into the conveyor by nozzles 28 for the purpose of cooking or gelatinizing the product.
  • the amount of steam thus supplied can be controlled by adjusting valve 29; while the time during which the bits in conveyor 26 are subjected to the steam is determined by the speed of the motor 26 and the pitch and length of the conveyor helix.
  • the steam-treated bits are, as shown in FIG. 1, discharged from the discharge end of conveyor 25 onto a reticulated belt conveyor 30.
  • a stream of air supplied through the duct 31 to the plenum chamber 32 beneath the belt which air may be heated or unheated depending upon the speed and length of the belt 30 and the amount of drying action which it is desirable to accomplish by the air.
  • such bits can, prior to deposit on conveyor 30, be frozen or chemically or mechanically retrograded in the manner previously described.
  • bits are either transported to suitable storage facilities or they may be packaged immediately by being deposited into a hopper 33 located above packaging containers 34 on a belt 35.
  • a measuring valve 36 can dispense from the hopper 33 a quantity of material just sufficient to fill a container or carton 34 as it passes beneath or pauses beneath the hopper 33.
  • Conventional automatic equipment can be provided for closing and sealing the cartons 34 after they have been filled with the bit product of the present invention.

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Cereal-Derived Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

On mélange des céréales et/ou des légumineuses en poudre avec un liant liquide contenant de l'algine pour former une pâte que l'on moule ou extrude, le matériau extrudé étant sectionné pour former des grains ou des morceaux synthétisés. On dépose ces grains ou morceaux dans un liquide comestible en ébullition, contenant de préférence du chlorure et/ou du lactate de calcium afin de durcir le liant, et on les cuit dans ce liquide de durcissement pendant quelques minutes. On les retire ensuite du liquide de durcissement ou de gélatinisation, on les rince, on les fait rétrograder ou on les durcit et stabilise à leur état cuit et dilaté, par congélation ou similaire par exemple, et on le sèche; ou ils peuvent être mis en boîte ou congelés. Par conséquent, les grains ou morceaux peuvent être réhydratés et rendus instantanément consommables par la simple addition d'un liquide comestible chaud ou froid, sans aucune cuisson supplémentaire. Les morceaux peuvent contenir d'autres ingrédients alimentaires et/ou fortifiants, tels que, simplement en guise d'exemple, des vitamines, des minéraux, des acides aminés, des graisses, des huiles, des médicaments et/ou des aromatisants ou colorants.
PCT/US1987/002292 1986-09-11 1987-09-11 Produits vegetaux cohesifs et leur procede de preparation WO1988001836A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
CA000517967A CA1305630C (fr) 1985-09-11 1986-09-11 Poudre cohesive et procede pour la fabrication de petits morceaux de legumesou d'autres produits
CA517,967 1986-09-11
US93058586A 1986-11-13 1986-11-13
US930,585 1992-08-14

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WO1988001836A1 true WO1988001836A1 (fr) 1988-03-24

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PCT/US1987/002292 WO1988001836A1 (fr) 1986-09-11 1987-09-11 Produits vegetaux cohesifs et leur procede de preparation

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CN (1) CN87106781A (fr)
AU (1) AU8034687A (fr)
WO (1) WO1988001836A1 (fr)

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EP0603879A2 (fr) * 1992-12-24 1994-06-29 Uni Colloid Kabushiki Kaisha Aliment frit et procédé d'obtention
EP0812545A1 (fr) * 1996-06-14 1997-12-17 Societe Des Produits Nestle S.A. Produits alimentaires expansés pour l'homme et les animaux contenant des hydrocolloides et procédé pour leur production
WO2010020640A1 (fr) * 2008-08-18 2010-02-25 Dsm Ip Assets B.V. Grains de riz reconstitués et procédés pour leur préparation
US8034393B1 (en) 2004-03-30 2011-10-11 General Mills, Inc. Steam crushed whole grains

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JP5819070B2 (ja) * 2011-01-24 2015-11-18 日清オイリオグループ株式会社 デンプン含有食品用品質改良剤及び品質改良されたデンプン含有食品の製造方法
CN103120325B (zh) * 2013-02-27 2014-08-20 张永 一种即食性鸡蛋制品及其制备方法
CN103156141B (zh) * 2013-04-09 2014-10-08 中国热带农业科学院农产品加工研究所 一种木薯米及其加工方法
CN103602584B (zh) * 2013-11-22 2014-11-26 李家民 多功能一体化仿生智能机器人
CN107668461A (zh) * 2017-10-30 2018-02-09 王才旺 一种可食用日历及其制作方法

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0603879A2 (fr) * 1992-12-24 1994-06-29 Uni Colloid Kabushiki Kaisha Aliment frit et procédé d'obtention
EP0603879A3 (fr) * 1992-12-24 1995-07-26 Unie Colloid Kk Aliment frit et procédé d'obtention.
US5552166A (en) * 1992-12-24 1996-09-03 Uni Colloid Kabushiki Kaisha Coated fried food product
EP0812545A1 (fr) * 1996-06-14 1997-12-17 Societe Des Produits Nestle S.A. Produits alimentaires expansés pour l'homme et les animaux contenant des hydrocolloides et procédé pour leur production
US8034393B1 (en) 2004-03-30 2011-10-11 General Mills, Inc. Steam crushed whole grains
WO2010020640A1 (fr) * 2008-08-18 2010-02-25 Dsm Ip Assets B.V. Grains de riz reconstitués et procédés pour leur préparation
AP3279A (en) * 2008-08-18 2015-05-31 Dsm Ip Assets Bv Reconstituted rice kernels and processes for theirpreparation

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AU8034687A (en) 1988-04-07

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