http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DK-191283-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_421f22ba346f30d6bd63f0628ce0c3a8 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B9-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-0205 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-196 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-0053 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B9-025 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B9-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-196 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A47J27-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B9-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L- http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01K61-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 1983-04-28^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5bfcb045404388d8470d57e093ea9636 |
| publicationDate | 1983-04-28^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | DK-191283-A |
| titleOfInvention | METHOD AND APPARATUS FOR THE PREPARATION OF QUICK-BOILING RICE AND VEGETABLES |
| abstract | In a method for the manufacture of a product, which can be prepared for eating in a short time, from a material such as rice or pieces of starchy vegetables by forming a layer of raw material 10 on a gas-permeable conveyor 16 and conveying the raw material through a processing chamber 30, in which the water content of the raw material is increased by treating with water, and the raw material is gelatinised by heat treatment, following which the product is finally dried to a moisture content of 5-15 per cent by weight, the raw material is processed in a number of successive stages, the raw material being alternately wetted by spraying with water and heated by means of steam at a temperature of between 135 and 160 degrees C, the alternate processing stages being repeated until the final temperature of the material is in the range 72 to 160 degrees C. As a result, rice or vegetables, which are processed by the method, will only have to be swelled from 3-5 minutes in hot but not boiling water as preparation for eating. The manufactured products have a high nutritional content, because during processing only very small amounts of starch and other nutrients are removed, which also reduces pollution of the drainage water. The invention also relates to an apparatus for performing the method. <IMAGE> |
| priorityDate | 1981-09-02^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962 |
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