GB438509A - Process for the production of a food - Google Patents

Abstract

A food preparation which can be kept for long periods without disintegration is obtained by mixing milk powder made from whole or skimmed milk with oats, wheat, maize, rice or other cereal kernels or vegetables which are wholly or mainly in the form of flakes and pressing into blocks. The moulds used may be heated to impart greater strength to the outer layer of the blocks. The flakes may be coated by spraying in a rotating drum with fat or oil, preferably in the form of an aqueous emulsion, and are preferably first dried to a moisture content of about 2-5 per cent. Pulse, vegetable ingredients and similar dried substances in flake or other disintegrated form may also be included in the blocks. Lecithin, vitamin concentrates and other nourishing substances, and medicaments may also be added and may be mixed with 40-60 per cent of oil and 50 per cent of water to improve distribution. Flavouring substances such as salt, sugar and fruit essences may also be included. The proportion of flakes may be greater than that of milk powder, e.g. 60 per cent of oat or other flakes, 24 per cent of dried milk, 5 per cent of fat and the remainder other substances such as sugar and salt. The blocks may be dried. They may be wrapped in moistened parchment, artificial parchment &c., and then dried, the wrapping shrinking onto the blocks, and may then be coated with paraffin &c. Specification 5373/94, [Class 49], is referred to. The Provisional Specification describes the addition of the cereal food flakes to milk concentrate, e.g. during the last stage of the drying process in making milk powder, and where milk powder is used the addition of water to the mixture, or to the milk powder to form a paste or solution to which the flakes are added, and then compacting the mass into tablets &c. A tastless medium such as agar agar which promotes disintegration in a liquid, may also be added.