Process for preparing protein supplemented, flavored instant gri

Details Process for preparing protein supplemented, flavored instant gri Process for preparing protein supplemented, flavored instant gri

1975-01-08

1977-02-01

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Product with added vitamin or derivative thereof for...

426620, 426640, 426658, 426641, 426311, A23L 130

Patent

active

040062554

ABSTRACT:
Instant corn grits are prepared by a process comprising the steps: (A) admixing corn grits, critical amounts of water, and critical amounts of polysaccharide gum and vitamins and antioxidant; (B) rapidly heating the mixture to a critical temperature for a critical time period; (C) immediately drying the heated mixture in the form of a thin sheet on a drum drier; (D) collecting and comminuting the cooked dried sheet; (E) forming a moist, proteinaceous mixture, and (F) dry blending the comminuted sheet with the moist proteinaceous flavoring material to form a dry mixture, said proteinaceous flavoring comprising from 1 percent to 15 percent by weight of the blended product and said proteinaceous flavoring material having at least about 15 percent by weight protein therein.

REFERENCES:
patent: 3391001 (1968-07-01), Sair
patent: 3615656 (1971-10-01), Alden
patent: 3642490 (1972-02-01), Hawley
patent: 3664847 (1972-05-01), Hyldon
patent: 3711301 (1973-01-01), Asogawa

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