Freezing process for production of instant grits

Details Freezing process for production of instant grits Freezing process for production of instant grits

1974-12-18

1976-11-02

Bashore, S. Leon

Food or edible material: processes, compositions, and products

Processes

Preparation of product which is dry in final form

426456, 426524, A23L 100, A23L 300, A23L 1168

Patent

active

039898555

ABSTRACT:
Grits and like proteinaceous material in a form suitable for quick cooking and possessing a good texture and taste which is comparable to ordinary cooked grits and proteinaceous material is produced by fully gelatinizing the material with water and subsequently freezing the gelatinized material at a controlled rate. The gelatinized material is allowed to thaw and excess water is separated by a means for squeezing. The material is then dried to a final moisture content of less than 10% yielding a product which may be readily consumed without cooking in a minimum amount of time. The final product possesses good re-hydration qualities.

REFERENCES:
patent: 2406585 (1946-08-01), Buchanan et al.
patent: 2733147 (1956-01-01), Ozai-Durrani
patent: 2801176 (1957-07-01), Ozai-Durrani
patent: 2813796 (1957-11-01), Keneaster et al.
patent: 3150978 (1964-09-01), Campfield
patent: 3526514 (1970-09-01), Gralak et al.
patent: 3692533 (1972-09-01), Paine
patent: 3787584 (1974-01-01), Hyldon
Hall; "Better Potato Dehydrating By Slow Freezing"; Food Engineering Mar. 1953, pp. 90, 91, 150, 152.

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