Patent GB-442759-A (GB)
Title: Improvements in or relating to processes of preparing food products and the food products produced thereby
IPC: A23L11/00
Filed: 1934-12-14
Abstract: A food product is prepared from edible plant materials having substantial fat content, such as wheat, corn, oats and other cereal grains, soya beans and other edible plant seeds, by cooking the material in moisture in the absence of extraneous common salt, subjecting it to dry heat at an elevated temperature, and subsequently applying common salt externally to the material.  In making a ready-to-eat cereal food the cereal grains, e.g. wheat grains, are cooked in moisture, e.g in a rotary steam cooker, with if desired addition of sugar or other flavouring material, formed to the desired shape as by rolling into flakes, and run through a toasting machine.  After cooking, the common salt is applied preferably as a fine spray of a substantially saturated aqueous solution and the material is dried, e.g. at about 140-200 DEG  F., and packed.  The grains may be partially dried before the rolling after which they may be further dried before the toasting which may be effected in an oven at 400-600 DEG  F.  The grains may also be cooked, ground or otherwise converted into a homogeneous mass which is formed by rolling, extruding, shredding, &c., into particles, shreds, flakes or pieces of any other suitable shape before being toasted.  The Specification as open to inspection under Sect. 91 comprises also the use in place of common salt of other flavouring agents having a similar action on the fatty content of the materials treated.  This subject-matter does not appear in the Specification as accepted.ALSO:A food product is prepared from edible plant materials having substantial fat content, such as wheat, corn, oats, and other cereal grains, soya beans and other edible plant seeds, by cooking the material in moisture in the absence of extraneous common salt, subjecting it to dry heat at an elevated temperature, and subsequently applying common salt externally to the material.  In making a ready-to-eat cereal food the cereal grains, e.g. wheat grains, are cooked in moisture, e.g. in a rotary steam cooker, with if desired addition of sugar or other flavouring material, formed to the desired shape as by rolling into flakes, and run through a toasting machine.  After cooking, the common salt is applied preferably as a fine spray of a substantially saturated aqueous solution and the material is dried, e.g. at about 140-200 DEG  F., and packed.  The grains may be partially dried before the rolling after which they may be further dried before the toasting which may be effected in an over at 400-600 DEG  F.  The grains may also be cooked, ground or otherwise converted into a homogeneous mass which is formed by rolling, extruding, shredding, &c., into particles, shreds, flakes or pieces of any other suitable shape before being toasted.  The Specification as open to inspection under Sect. 91 comprises also the use in place of common salt of other flavouring agents having a similar action on the fatty content of the materials treated.  This subject-matter does not appear in the Specification as accepted.