| 摘要 |
871,255. Flavoured cereals. CARCASSONNE-LEDUC, -R. P. C. Aug. 14, 1959 [Aug. 14, 1958], No. 26217/58...Class 58. [Also in Group VI] The cereals are cooked and a flavoured sauce is added ; they are then steam heated at atmospheric pressure, to cause the flavouring substances to penetrate the grains, and dried. The cooking may be done in apparatus, as described in Specifications 779,576 or 794,538. In the apparatus shown cooked grains are fed from a hopper 12 into a bath of sauce 11 through which they are conveyed by an Archimedean screw 10 made of perforated metal with stirring rods 13 between the turns. The grains are then fed through a funnel 15 into a warm humid chamber 16 through which they are conveyed on a belt 14. They then fall on to a belt 18 which carries them through the chamber 17 through which steam is passed, and a drying chamber 20 through which hot air is passed. The method is applicable to rice or to wheat, barley, oats and corn. The grains' of these latter cereals are slightly crushed before being flavoured. |
