| 摘要 |
In producing puffed ready-to-eat farina by a modification of the method of puffing disclosed in the parent Specification, particles of farina, viz., wheat middlings, are freed from air, the air is replaced by steam, the farina is cooked in steam at super-atmospheric pressure and then suddenly subjected to a low sub-atmospheric pressure, e.g. an absolute pressure below 8 inches of mercury. At this stage, a volatile liquid, e.g. water, containing flavouring or nutritive substances, e.g. salt, sugar and vitamins, may be introduced to form a fine mist which penetrates the puffed farina. The farina may be cooked for 2 minutes in steam at a pressure between 40 and 100 lb. per sq. in. The absolute pressure at the start of puffing may be about 0,2 inches of mercury and may rise during puffing to 4 inches. The puffed farina may be dried at sub-atmospheric pressure and may be heated during drying. The puffed farina may be cooled, e.g. to between 150 DEG and 50 DEG F., and coldset, before being brought under atmospheric pressure. |
