Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...
Patent
1993-10-13
1995-11-07
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Plant material is basic ingredient other than extract,...
426461, A23L 1172
Patent
active
054646472
ABSTRACT:
A quick-cooking barley product can be cooked by hydrating in at least an equal volume of boiling water (typically 1:1.5 barley to water) for from 5 to 15 minutes followed by a 5 minute stand. It has a cooked texture, as measured by a shear press value of 70 top 95 lbs/force (preferably 75-90) and appearance similar to long cooking barley. The product can be prepared without any flattening or flaking of the barley. The process comprises: cooking pearled barley to raise the moisture content of the barley to 55 to 65%; subjecting the barley to an atmosphere of ambient-pressure, saturated steam while spraying hot water onto the barley in order to obtain a drained moisture of 70%-80%; draining; and drying to a moisture content of about 12% or less.
REFERENCES:
patent: 2944904 (1960-07-01), Seltzer
patent: 3342607 (1967-09-01), Hickey
patent: 4881180 (1992-12-01), Wu
patent: 5089281 (1992-02-01), Baz et al.
patent: 5240728 (1993-08-01), Grenet et al.
Hunter Jeanette
Kraft Foods Inc.
Marcoux Thomas A.
Mims Mary S.
Savoie Thomas R.
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