| 摘要 |
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. |
