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DISCOVERED CEREALS, EXPANDED CEREALS BATERIEARM MADE COCOA BEANS, SEEDS shelled, toasted GRAINS, METHOD FOR THE PREPARATION OF THE PRODUCTS AND DEVICE FOR CARRYING OUT THIS PROCESS.
DISCOVERED CEREALS, EXPANDED CEREALS BATERIEARM MADE COCOA BEANS, SEEDS shelled, toasted GRAINS, METHOD FOR THE PREPARATION OF THE PRODUCTS AND DEVICE FOR CARRYING OUT THIS PROCESS.
Processed cereal with a shape corresponding to that of the non processed grain, low bacteria count cocoa beans, hulled and toasted seeds. The processed cereals and the further products are obtained by subjecting the corresponding starting products to a gauge pressure of at least 5 atmospheres at a temperature of 200-300 DEG C for at least one second, while supplying heat and moisture by introducing steam through an inlet (19) debouching in the bottom of the treating chamber (18) and at the end of the desired treating time releasing the pressure at once. The product obtained has very favourable food properties and is easily digestable, while it has a good appearance and taste.
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