EP1148792A1 - Method and apparatus for making flakes - Google Patents
Method and apparatus for making flakesInfo
- Publication number
- EP1148792A1 EP1148792A1 EP00904923A EP00904923A EP1148792A1 EP 1148792 A1 EP1148792 A1 EP 1148792A1 EP 00904923 A EP00904923 A EP 00904923A EP 00904923 A EP00904923 A EP 00904923A EP 1148792 A1 EP1148792 A1 EP 1148792A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- grains
- rice
- flakes
- grain
- cooking
- 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.)
- Withdrawn
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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
-
- E—FIXED CONSTRUCTIONS
- E01—CONSTRUCTION OF ROADS, RAILWAYS, OR BRIDGES
- E01F—ADDITIONAL WORK, SUCH AS EQUIPPING ROADS OR THE CONSTRUCTION OF PLATFORMS, HELICOPTER LANDING STAGES, SIGNS, SNOW FENCES, OR THE LIKE
- E01F9/00—Arrangement of road signs or traffic signals; Arrangements for enforcing caution
- E01F9/60—Upright bodies, e.g. marker posts or bollards; Supports for road signs
- E01F9/604—Upright bodies, e.g. marker posts or bollards; Supports for road signs specially adapted for particular signalling purposes, e.g. for indicating curves, road works or pedestrian crossings
- E01F9/608—Upright bodies, e.g. marker posts or bollards; Supports for road signs specially adapted for particular signalling purposes, e.g. for indicating curves, road works or pedestrian crossings for guiding, warning or controlling traffic, e.g. delineator posts or milestones
- E01F9/61—Special features of delineator posts, e.g. with parts cantilevered toward the roadway or fixed vertically on a tilted surface
-
- 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
- A23L7/139—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals made from wholegrain or grain pieces without preparation of meal or dough
-
- E—FIXED CONSTRUCTIONS
- E01—CONSTRUCTION OF ROADS, RAILWAYS, OR BRIDGES
- E01F—ADDITIONAL WORK, SUCH AS EQUIPPING ROADS OR THE CONSTRUCTION OF PLATFORMS, HELICOPTER LANDING STAGES, SIGNS, SNOW FENCES, OR THE LIKE
- E01F9/00—Arrangement of road signs or traffic signals; Arrangements for enforcing caution
- E01F9/60—Upright bodies, e.g. marker posts or bollards; Supports for road signs
- E01F9/658—Upright bodies, e.g. marker posts or bollards; Supports for road signs characterised by means for fixing
- E01F9/673—Upright bodies, e.g. marker posts or bollards; Supports for road signs characterised by means for fixing for holding sign posts or the like
- E01F9/677—Upright bodies, e.g. marker posts or bollards; Supports for road signs characterised by means for fixing for holding sign posts or the like the sign posts being removable without tools, e.g. of stud-and-socket type
Definitions
- the invention relates to a method and apparatus for the continuous processing of grains.
- the invention particularly relates to a method and apparatus for the continuous preparation of a puffed grain product, particularly an instant puffed rice flake product.
- Any method or apparatus for processing foodstuffs must ensure that the final product is of uniform quality, is free from the risk of microbial contamination and other contaminants, and is easy and convenient to use by the consumer. At the same time, any method or apparatus must be capable of dealing with a large quantity of food.
- the method and apparatus of the present invention provides a continuous process for producing a puffed cereal grain product which is suitable foi instant use, such as an instant rice porridge.
- the end product is produced efficiently by the process of the invention, with relative speed and ease compared with processes conventionally used.
- the puffed grain product produced by the process of the invention is of consistently high quality, free from contaminants and is physically and chemically stable, as well as being microbiologically stable, over an acceptable shelf life period.
- the process of the invention is particularly preferred for use with rice, however, it can also be used with other grains, such as, millet, barley etc, as well as with other foodstuffs, such as, dried beans, for example, split mung beans, green beans etc.
- the present invention provides a method for the continuous preparation of a puffed grain product which comprises the steps of :
- the puffed grain flakes are exposed to a second drying step.
- the grains are removed from the water prior to the pre-cooking step, for example, by draining away the soaking water.
- the drained water may be re-cycled.
- the grains in particular, rice grains
- the emulsifier coating acts to reduce clumping together of the grains during the continuous preparation of the puffed product.
- An example of a suitable emulsifier is a distilled monoglyceride emulsifier which is formed into a dispersion and mixed with the soaked rice grains to form a coating over the rice.
- the emulsifier is coated onto the rice grains at this stage in the method in order to reduce stickiness of the rice grains during the pre-cooking step.
- the emulsifier acts to reduce the occurrence of lumping of the grains so that the grains are more easily separated into individual grains in order to facilitate uniform drying and flaking later on in the process.
- the method of the invention includes delumping steps, for example, after the pre-cooking step and/or after the first drying step, in order to separate the rice grains prior to flaking. Delumping steps may also be conducted intermediately during the first drying step in order to obtain separated grains .
- the grains may be cooled after the first drying step, for example, by blowing filtered air through the rice grains, and optionally also after the second drying step.
- the filtered air may be blown over the rice grains at a temperature of approximately 40-50°C after the first drying step and at ambient room temperature after the second drying step.
- the process includes a holding/conditioning step in order to allow moisture equilibrium within the grains to take place.
- the holding/conditioning step may take place after the first drying step, after the first cooling step or after a delumping step immediately prior to flaking.
- the partially dried grains may be conditioned for approximately 20-30 minutes on a holding/conditioning belt.
- the moisture of the grains after the first drying step is preferably reduced to approximately 25% from, for example, 35%.
- the moisture content is further reduced during the puffing step to approximately 9 to 14%, preferably 10%.
- the moisture content of the puffed flakes is then reduced to approximately 5 to 6% during the second drying step.
- the moisture content of the grains is reduced to these final levels during the puffing step.
- the processed product may be temporarily stored, for example, in bulk storage containers. Otherwise, the product is packaged into containers, for example, meal- size cups, optionally with the addition of further additives, flavourings, for example, chicken, beef, seafood, vegetarian, etc., garnish, colourings, antioxidants etc. being added to the dry mixture in the containers. Further additives, such as flavourings, may be added to the dried grain product in the containers in a separate sachet which is emptied onto the rice grains during use . The containers are then sealed so that they are airtight.
- flavourings for example, chicken, beef, seafood, vegetarian, etc.
- the instant puffed grain product such as instant rice porridge
- the porridge is then eaten after mixing with an amount of boiling water, for example 250 ml for a single adult helping of porridge and being left for a short period of time, for example, approximately 3 minutes.
- the porridge may be used by adding water in a specified amount, heating to bring to the boil and cooling for a short time, for example, 3 minutes.
- the porridge is then ready to eat, without the need to drain away the added water.
- the invention further provides an apparatus for carrying out the method as described hereinabove.
- the apparatus comprises : means for soaking said grains in water; grain feeder means for regulating the feeding rate of said grains into a pre-cooking means; pre-cooking means comprising a steaming tunnel having . means for retaining the grains in the steaming tunnel for a pre-set time; a first drying means having means for retaining the grains in the dryer for a pre-set time; a roller means to flatten the grains into flakes; a puffer means for puffing said flakes; optionally, a second drying means having means for retaining the puffed flakes in the dryer for a preset time; and conveyor means for continuously transporting said grains to each component of the apparatus in sequence at a pre-set rate.
- the apparatus comprises means for delivering a dose of emulsifier to the grains on the conveyor means prior to them reaching the pre-cooking means, in order to coat the grains with the emulsifier to reduce their stickiness during steaming.
- the apparatus may comprise delumper equipment at one or more places on the conveyor means, in order to separate the grains into individual grains, in particular, prior to the processing of the grains into thin flakes.
- the apparatus may comprise a cooling chamber situated after the first drying means, optionally having a means of retaining the grains within the cooling chamber for a set period of time.
- the apparatus may comprise a second cooling chamber situated immediately after the second drying means, which may also have a retaining means in order to retain the puffed flakes in the second dryer for a set period of time.
- the apparatus may additionally comprise means for storing the puffed grain flakes, packaging the puffed flakes, together with the addition to the packaging of other additives, flavourings etc, and sealing the packaging.
- Figure 1 is a flow diagram for a method of preparing soakable rice porridge in accordance with the present invention.
- Figure 2 shows an example of a puffer means for puffing the flakes .
- Figure 1 shows a method according to the invention which is suitable for use with rice to produce soakable rice porridge.
- a preferred rice is Taiwanese polished rice, which has chemical and physical properties as follows:
- the rice is first soaked in water, for example, in a soaking tank.
- the time of soaking will depend on the type of rice used and may be up to 4 hours.
- raw polished whole short grain Taiwanese rice with a low amylose content is soaked in water in a soaking tank for 2 hours, whole or broken long grain, high amylose type Philippine rice is soaked for approximately 1% hours, and red or brown rice is soaked for 3 hours.
- 50% by weight of rice and 50% by weight of water is used in the soaking step.
- the water is drained off at the end of the soaking time.
- an emulsifier dispersion is prepared.
- the preferred emulsifier is a distilled monoglyceride emulsifier.
- the emulsifier dispersion coats the rice grains and reduces rice stickiness, in particular, during the steaming pre-cooking step.
- an alkaline solution is preferably added during preparation of distilled monoglyceride emulsifier in order to stabilise the system. Separation of the emulsifier into suspension occurs in acidic conditions. The addition of, for example, sodium hydroxide solution, ensures that alkaline conditions are maintained. The water and sodium hydroxide pellets are stirred with caution and left to cool before use.
- the IN sodium hydroxide solution can be mixed in a jacketed vessel with constant agitation with corresponding amount of water.
- the solution may be heated, for example, to approximately 70°C and the batch weight of distilled monoglyceride may be added with constant agitation also at a temperature of, for example, 70 °C.
- the prepared emulsifier is stored in a tank.
- the emulsifier dosing into the soaked rice is regulated so that rice is coated with a controlled dose of emulsifier. This is preferably by means of a peristaltic pump or a volumetric screw feeder.
- a typical ratio of rice to emulsifier mix is 98.5% soaked rice (rice 73.0%; absorbed water 25.5%) to 1.5% of the emulsifier dispersion.
- the preferred distilled monoglycerides have a formula:
- x is 14 or 16.
- the distilled monoglycerides go under the name of glycerolmonosterate and glycerolmonopalmitate . It should be understood, however, that any suitable emulsifier, optionally processed together with any suitable food grade alkaline solution, may be used in the process of the present invention .
- Soaked rice Rice (73.0%) 98.50
- Emulsifier dispersion 1.5 Emulsifier dispersion 1.5
- the coated rice grains then undergo pre-cooking, for example, by entering a steaming tunnel so that they are exposed to saturated steam at, for example, atmospheric pressure.
- the coated rice grains are pre-cooked for preset time, for example, approximately 9 minutes for rice, however, the exact time for the steaming process will depend on the type of cereal grain used.
- the steaming gelatinises the starch, eliminating the raw taste and powdery mouthfeel of uncooked rice. When pressed between two glass plates, white powdery specks should not appear if the grains are fully gelatinised.
- the initial rice moisture is reduced for approximately 35% to 38% to approximately 25%.
- the rice grains may also be delumped intermediately during drying to obtain separated rice grains.
- the partially dried rice grains then undergo cooling by having filtered air blown through the rice grains for cooling to approximately 40 to 50°C, or to room temperature. Cooling is preferred in order to avoid condensation during the optional holding/conditioning stage.
- Partially dried and cooled rice grains then optionally undergo conditioning on a holding/conditioning belt for approximately 30 minutes. Whether conditioning is of benefit will depend the type of grain being used. This allows moisture equilibrium within the rice grains to occur. The conditioned rice grains are more elastic, yielding less brittle flaked rice.
- the conditioned rice grains then undergo flaking, for example, the rice grains are rolled into thin flakes.
- the gap between the rollers is approximately 0.04 to 0.05 mm to achieve thin rice flakes of between approximately 5 to 8 mm in diameter.
- the rice flakes are conveyed into the puffer.
- the rice flakes are puffed by air at a temperature of between 190 and 210°C, preferably 200°C, further reducing moisture to approximately 10%.
- a rotating paddle spreader located within the puffer uniformly distributes rice flakes on to the puffer conveyor belt to a depth of approximately 1-1.5 cm.
- the rice flakes are exposed for approximately 10 to 40 seconds, preferably between 10 to 20 seconds to 200°C hot air with 12-15 m/s velocity.
- the rice flake moisture is reduced from approximately 25% to 10% and the flakes expand to their final volume and shape.
- the air velocity can be altered to reduce the moisture content to below 10%, if the second drying step is to be dispensed with.
- the puffed rice flakes may then undergo a second drying step.
- the puffed rice may be dried with air at a temperature of approximately 80 °C which allows for more gradual drying as compared to the puffing conditions. This reduces the risk of browning and formation of burnt rice particles.
- the second drying stage lasts approximately 6 minutes, however, the exact time will depend on the type of rice being used.
- the moisture in the rice flakes is reduced to approximately 5 to 6%.
- the rice flakes After drying, the rice flakes are cooled with filtered air blown over the rice flakes at ambient room temperature to produce alpha rice.
- the thus formed puffed rice flakes are stored, for example, temporarily in bags or holding vessels such as bulk storage containers.
- the size of the puffed rice flakes is then reduced, for example, by a rotary sifter.
- This is particularly preferred with long grain rice, such as Philippine rice.
- the alpha rice is then packaged, for example, into polypropylene cups. Any conventional process can be used for this step, for example, the rice is tipped into a filler hopper for volumetric dosing of the containers.
- other additives can be added to the rice, for example, flavourings, stabilisers, garnish etc. which have been separately prepared by dry mixing and are dosed directly into the storage containers.
- the storage containers are then sealed, for example, with an aluminium foil laminate lid.
- the final product is a soakable rice porridge which can be instantly used, for example, by adding boiling water or adding water and heating to bring to the boil for a short period of time such as 3 minutes, to result in an instant product.
- Any suitable packaging process and packaging means can be used.
- a preferred apparatus consists of the following equipment:
- Stainless steel emulsifier holding tank for storing prepared emulsifier prior to usage.
- Peristaltic pump for accurate dosing rate of emulsifier into rice feeder equipment.
- Rice feeder equipment for mixing emulsifier with soaked rice and for regulating feeding rate onto steaming belt .
- a single pass steaming tunnel as the cooking means to give a retention time of approximately 9 minutes.
- Any conventionally available steam cooker may be used.
- Delumper equipment for separating the steamed ?;ice into individual rice grains.
- the delumper equipment may be on-line and integral with the conveyor belt or other feeding means .
- Primary dryer for example, any conventionally available dryer such as a rotary dryer, bed dryer, vertical dryer etc. with approximately 6-8 minutes retention time for reducing rice grain moisture to
- Cooling chamber with approximately 2 minute retention time, where filtered air is blown or withdrawn through the bed of partially dried rice grains for cooling to about 40-50°C.
- Holding/conditioning belt (optional) where rice grains are held for about 30 minutes prior to rolling.
- a roller equipment to flatten rice grains into flakes A roller equipment to flatten rice grains into flakes .
- a rice flake dispensing machine which evenly distributes the material on the puff r conveyor belt .
- Feed rate is adjusted to obtain a 3 cm max bed thickness of rice flakes on conveyor.
- Hot air puffer with 200°C ( ⁇ 10°C) air temperature, about 12-15 m/s air velocity and 10-20 seconds retention time. Puffing occurs and moisture is reduced to about 10%.
- Figure 2 shows a preferred puffer which can be used in accordance with the apparatus of the present invention.
- the apparatus further comprises means for transporting the rice through the apparatus in the correct sequence, continuously and at a suitable, pre-calculated rate.
- Said means may be, for example, a conduit, a conveyor belt etc.
- the skilled person will realise that variations will occur in the method and apparatus of the present invention depending on the foodstuff being processed, and the desired properties of the end product.
- the method and apparatus of the present invention results in a food product having a long shelf life, such as 12 months, over the shelf life period the product has acceptable organoleptic properties, good stability, only very minor insignificant increase in moisture content, but below a level which will encourage microbial growth and/or spoilage.
- the temperatures, pressures and cooking conditions disclosed herein relate only to preferred embodiments of the invention for illustration purposes. Variations and adaptations of the method and apparatus can be applied. The following Examples are for illustrative purposes only.
- the soaking time used for Philippine rice was based on previous findings for Thai, Malaysian and Indonesian rice, which are also of the long grain, high amylose rice varieties. This duration allowed hydration of the entire grain, which can be manifested by the absence of a white, crystalline centre of a split soaked grain. Insufficiently soaked grains retains a dry, white centre which contrasts to the translucent soaked exterior
- the grains were processed according to the method of the invention, including optional crushing steps. The crushing steps result in size reduction of the flakes. Processing conditions are as follows: Table 6
- test B the 30 minute holding period was eliminated, and the partially dried rice were flaked immediately after drying. Broken rice which have been pre-cleaned were used for test C, utilizing identical conditions as test B.
- test D the flaking gap was increased to obtain thicker flakes .
- Test A Sample were fully rehydrated after 3 minutes addition of boiling water. The puffed flakes integrity were retained during product consumption. Crushing of flakes required to 1-3 mm size for required product texture.
- Test B Elimination of the 30 minute holding resulted in flake disintegration during product consumption. The puffed flakes do not require crushing.
- Test C Porridge texture characteristics from broken grain rice is similar to whole grain products (Test B) . However, as the raw material is slightly yellowish in colour, the appearance of a plain porridge (without flavourings) is inferior. With flavouring addition, the broken grain product cannot be visually differentiated from the whole grain product .
- Red rice and brown rice The husk present in red and brown rice retards water penetration during soaking. As excessively extended soaking duration pose both microbiological hazard as well as processing constraints, a soaking study was conducted to determine a reasonabley viable soaking duration which could be used for these rice types .
- the required soaking duration should enable the grain centre to be hydrated. For red and brown rice, this is achieved after 3 hours soaking, with the soaked grain moisture level at 30-31%.
- Emulsifier addition was not required as the grain coat (tegmen) present in red and brown rice did not allow the grains to stick together during steaming. Additionally, the grains were crushed after processing to obtain a mashed product texture. The holding stage, which serves to stabilize the grains prior to flaking, was eliminated as texture holding was not required for this product application.
- the puffer air velocity was increased to obtain a more puffed product which would facilitate rehydration. Identical processing conditions were therefore used to produce puffed red and brown rice, as shown in Table 7. The increased puffer air velocity also dehydrated the puffed flakes sufficiently and a subsequent drying stage was not required. Additionally, as both rice types were pigmented, product browning was not observed.
- test products were analyzed as in Example 1. Improved results were observed for the rice porridge prepared in Tests F and H. Improved rehydration properties were noted. Compared to a rice porridge prepared from polished rice, the texture is rough and slightly fibrous. However, this texture is also perceived in the freshly cooked product . The puffed product texture is therefore acceptable as it is typical of the raw material.
- Both red rice and brown rice can be used in a multi-grain formulation, which may also contain Philippine rice, millet and barley.
- the black glutinous rice grains were soaked for 3 hours as for red/brown rice, which allows the centre of the grain to be hydrated.
- the initial Test I utilized basic processing conditions according to the invention. However, the emulsifier addition and holding stages were not included, and the puffed material were crushed to obtain H mashed product texture. The rationale of the process adjustments are as for red/brown rice discussed in Example 2.
- Test K the black rice was pre-crushed prior to soaking.
- the purpose of breaking the grains was to facilitate water absorption during soaking, and more efficient cooking during steaming.
- the steamed material was slightly sticky and presented handling problems during subsequent delumping and drying operations .
- the initial drying duration was extended back to 6 minutes for Test L.
- the flaking gap was increased to 0.05 mm to obtain a firmer texture with more 'bite' .
- Tests I, J and K produced a soft and smooth porridge after 3 minute rehydration. There was no significant difference between pre-crushed grains (Test K) and non-crushed samples .
- Test M Grains intact but slightly too firm.
- Test N Grains intact and soft. Slight disintegration during extended holding.
- Test N sample is suitable for formulation usage as the rehydrated grain texture is soft .
- the grains are identifiable as they are still intact.
- Test O soft, slightly rough in texture, but acceptable.
- the grain composition of split mung bean is different from the other grain described previously.
- Split mung bean grains behave differently from the grains of the previous Examples, due to composition differences.
- the objective of processing was to obtain a porous structure in the dehydrated product by modifying drying conditions. The conditions are shown in Table 11. Evaluation was as before.
- Tests P and Q Cooked taste, good rehydration.
- the process of the invention may be used with other grains, such as, oat, wheat, rye, buck-wheat, green beans, red beans etc.
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Structural Engineering (AREA)
- Civil Engineering (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Architecture (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Cereal-Derived Products (AREA)
- Grain Derivatives (AREA)
Abstract
Description
Claims
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SG9900192 | 1999-01-26 | ||
SG1999000192A SG75150A1 (en) | 1999-01-26 | 1999-01-26 | Method and apparatus for the continuous processing of cereal grains |
PCT/EP2000/000333 WO2000044243A1 (en) | 1999-01-26 | 2000-01-17 | Method and apparatus for making flakes |
Publications (1)
Publication Number | Publication Date |
---|---|
EP1148792A1 true EP1148792A1 (en) | 2001-10-31 |
Family
ID=20430270
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP00904923A Withdrawn EP1148792A1 (en) | 1999-01-26 | 2000-01-17 | Method and apparatus for making flakes |
Country Status (6)
Country | Link |
---|---|
EP (1) | EP1148792A1 (en) |
KR (1) | KR20000053628A (en) |
AU (1) | AU2664400A (en) |
SG (1) | SG75150A1 (en) |
TW (1) | TW475886B (en) |
WO (1) | WO2000044243A1 (en) |
Families Citing this family (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP3651685B2 (en) | 2003-10-01 | 2005-05-25 | 弘培 金 | Home cooked rice porridge and method for cooking porridge using the same |
WO2008072252A1 (en) * | 2006-12-15 | 2008-06-19 | Council Of Scientific & Industrial Research | A process for preparation of ready-to-eat puffed (expanded) product from minor cereals |
ATE546054T1 (en) | 2008-02-29 | 2012-03-15 | Nestec Sa | METHOD FOR THE INDUSTRIAL PRODUCTION OF FOOD SUBSTRATES COATED WITH GRAINS AND FOOD SUBSTRATES COATED WITH PARTIALLY REHYDRATED GRAINS |
KR101145411B1 (en) * | 2009-10-29 | 2012-05-15 | 김영환 | Manufacturing method of flake grain and the flake grain manufactured thereof |
ITVI20110103A1 (en) * | 2011-04-21 | 2012-10-22 | Panzani | METHOD OF PREPARATION OF GRAIN CEREALS, PREPARATION PLANT AND CEREALS IN CORRESPONDING GRAINS |
WO2012143626A1 (en) * | 2011-04-21 | 2012-10-26 | Panzani | Method for preparing cereal grain, and corresponding preparation equipment and cereal grain |
FR2974277B1 (en) * | 2011-04-21 | 2014-03-07 | Panzani | PROCESS FOR PREPARING CEREAL GRAIN, PREPARATION FACILITY AND CORRESPONDING CEREAL GRAIN |
EP3229609B1 (en) * | 2014-12-11 | 2023-06-14 | Pedon S.p.A. | A method for producing quick-cooking or instant parboiled cereals |
US20190159489A1 (en) * | 2016-07-28 | 2019-05-30 | Nissin Foods Holdings Co., Ltd. | Instant food product |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB746787A (en) * | 1952-12-22 | 1956-03-21 | Gen Foods Corp | Improvements in or relating to production of quick-cooking rice |
GB830044A (en) * | 1956-02-13 | 1960-03-09 | Konink Pellerij Mercurius V H | A method of preparing a flaked cereal product thickening with fluid |
JPS5246298B2 (en) * | 1974-09-05 | 1977-11-24 | ||
US4238514A (en) * | 1979-06-15 | 1980-12-09 | General Foods Corporation | Rice cereal and process |
US4735816A (en) * | 1985-09-13 | 1988-04-05 | Sterner Mark H | Dehydrated refried bean product and methods of manufacture |
JP3101063B2 (en) * | 1992-03-17 | 2000-10-23 | 日清製粉株式会社 | How to make corn flakes |
AUPM447494A0 (en) * | 1994-03-15 | 1994-04-14 | Byron Agricultural Company Pty Ltd | Improved grain product |
-
1999
- 1999-01-26 SG SG1999000192A patent/SG75150A1/en unknown
-
2000
- 2000-01-17 EP EP00904923A patent/EP1148792A1/en not_active Withdrawn
- 2000-01-17 WO PCT/EP2000/000333 patent/WO2000044243A1/en not_active Application Discontinuation
- 2000-01-17 AU AU26644/00A patent/AU2664400A/en not_active Abandoned
- 2000-01-19 TW TW089100813A patent/TW475886B/en not_active IP Right Cessation
- 2000-01-26 KR KR1020000003755A patent/KR20000053628A/en not_active Application Discontinuation
Non-Patent Citations (1)
Title |
---|
See references of WO0044243A1 * |
Also Published As
Publication number | Publication date |
---|---|
WO2000044243A1 (en) | 2000-08-03 |
KR20000053628A (en) | 2000-08-25 |
SG75150A1 (en) | 2000-09-19 |
AU2664400A (en) | 2000-08-18 |
TW475886B (en) | 2002-02-11 |
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