GB1152140A - Snack Product - Google Patents
Snack ProductInfo
- Publication number
- GB1152140A GB1152140A GB58142/67A GB5814267A GB1152140A GB 1152140 A GB1152140 A GB 1152140A GB 58142/67 A GB58142/67 A GB 58142/67A GB 5814267 A GB5814267 A GB 5814267A GB 1152140 A GB1152140 A GB 1152140A
- Authority
- GB
- United Kingdom
- Prior art keywords
- corn
- steeping
- cooking
- dec
- lime
- 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
- 235000011888 snacks Nutrition 0.000 title 1
- 240000008042 Zea mays Species 0.000 abstract 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 6
- 235000005822 corn Nutrition 0.000 abstract 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 abstract 3
- 235000008733 Citrus aurantifolia Nutrition 0.000 abstract 2
- 235000011941 Tilia x europaea Nutrition 0.000 abstract 2
- 238000010411 cooking Methods 0.000 abstract 2
- 239000004571 lime Substances 0.000 abstract 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 abstract 1
- 239000002253 acid Substances 0.000 abstract 1
- 210000003850 cellular structure Anatomy 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 230000001007 puffing effect Effects 0.000 abstract 1
- 239000001117 sulphuric acid Substances 0.000 abstract 1
- 235000011149 sulphuric acid Nutrition 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L7/174—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough
- A23L7/178—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough by pressure release with or without heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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)
- Grain Derivatives (AREA)
Abstract
1,152,140. Puffed corn product. GENERAL MILLS Inc. 21 Dec., 1967 [29 Dec., 1966], No. 58142/67. Heading A2B. A deep fat fried puffed corn product having a disorganised open porous internal cellular structure, and preferably comprised by individual corn kernels, may be obtained by treating the corn with a hullmodifying agent, being a strong acid or a strong base, for example sodium hydroxide, sulphuric acid, or preferably lime, cooking and steeping the corn, drying to 8-22% moisture content, explosively puffing, and deep fat frying the thus puffed corn, preferably at 300-400‹F. for 10-90 seconds. The cooking may be effected in a solution of lime at about 210‹F. and atmospheric pressure for about 15 minutes, and the steeping may be for 5-11 hours.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US60557566A | 1966-12-29 | 1966-12-29 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1152140A true GB1152140A (en) | 1969-05-14 |
Family
ID=24424255
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB58142/67A Expired GB1152140A (en) | 1966-12-29 | 1967-12-21 | Snack Product |
Country Status (4)
| Country | Link |
|---|---|
| BE (1) | BE708779A (en) |
| FR (1) | FR1548089A (en) |
| GB (1) | GB1152140A (en) |
| NL (1) | NL6717721A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005051097A1 (en) * | 2003-11-21 | 2005-06-09 | Kellogg Company | Method for formation of enhanced expandable food |
| CN111328989A (en) * | 2020-04-09 | 2020-06-26 | 贵州旭阳食品（集团）有限公司 | Popcorn processing method |
-
1967
- 1967-12-21 GB GB58142/67A patent/GB1152140A/en not_active Expired
- 1967-12-21 FR FR1548089D patent/FR1548089A/fr not_active Expired
- 1967-12-28 NL NL6717721A patent/NL6717721A/xx unknown
- 1967-12-29 BE BE708779D patent/BE708779A/xx unknown
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005051097A1 (en) * | 2003-11-21 | 2005-06-09 | Kellogg Company | Method for formation of enhanced expandable food |
| CN111328989A (en) * | 2020-04-09 | 2020-06-26 | 贵州旭阳食品（集团）有限公司 | Popcorn processing method |
Also Published As
| Publication number | Publication date |
|---|---|
| BE708779A (en) | 1968-05-02 |
| FR1548089A (en) | 1968-11-29 |
| NL6717721A (en) | 1968-07-01 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PS | Patent sealed | ||
| PLNP | Patent lapsed through nonpayment of renewal fees |