US4032668A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Expansion process for the production of instant grits
Assignee: SAVANNAH FOODS & INDUSTRIES Inc A CORP OF
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Filing: 1975-01-30
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Granted: 1977-06-28
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Expires: 1995-01-30
Abstract
Abstract Grits and like proteinaceous material in a form suitable for quick cooking, and possessing a good texture and taste which is comparable to ordinary cooked grits and proteinaceous material is produced by gelatinizing the material with water, steam or mixtures thereof. Gelatinization is achieved by heating the mixture under pressure for a period of time sufficient to completely gelatinize the grits without dextrinization. After gelatinizing the mixture, the pressure is released and expansion of the grit material occurs. The expanded material is then dried to a final moisture content of less than 12% and comminuted to yield a grit sized product which may be readily consumed without cooking in a minimum amount of time. The final product possesses excellent re-hydration qualities.
Inventors
- 👤 Benjamin Bostick Jones
- 👤 Richard John Karrasch
- 👤 Stephen Wallace Eitel
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-02 20:08
CPC Classifications
A; A23; A23L; A23L7/00; A23L7/10; A23L7/161; A23L7/165; A23L7/17; A23L7/143
Claims Analysis
Total Claims: 5
Claim 1
Independent Claim
173 words
A process for treating grits to produce a quick-cooking product, which possesses a texture and taste comparable to ordinary cooked grits as well as good rehydration qualities, consisting essentially of: (a) preparing an initial product of grits by reducing said grits to a fine mesh; (b) mixing said initial product with from about 15%-40% by weight of water, steam or mixtures thereof; (c) gelatinizing the resulting mixture by heating said mixture under high mechanical pressure in the presence of super-heated water at a temperature ranging from 100° to 250° F. for a period of time sufficient to completely gelatinize the grits therein without significant dextrinization; (d) releasing the pressure on the mixture to produce an expanded grit product having a moisture content of about 15% to 40%; (e) drying the expanded grit product at a temperature from about 160° to about 200° F. to a final moisture content of less than about 12%; and (f) comminuting the expanded grit product to a size finer than 12 mesh whereby a quick-cooking product is obtained.
Claim 2
Dependent Claim
173 words
A process for treating grits to produce a quick-cooking product, which possesses a texture and taste comparable to ordinary cooked grits as well as good rehydration qualities, consisting essentially of: (a) preparing an initial product of grits by reducing said grits to a fine mesh; (b) mixing said initial product with from about 15%-40% by weight of water, steam or mixtures thereof; (c) gelatinizing the resulting mixture by heating said mixture under high mechanical pressure in the presence of super-heated water at a temperature ranging from 100° to 250° F. for a period of time sufficient to completely gelatinize the grits therein without significant dextrinization; (d) releasing the pressure on the mixture to produce an expanded grit product having a moisture content of about 15% to 40%; (e) drying the expanded grit product at a temperature from about 160° to about 200° F. to a final moisture content of less than about 12%; and (f) comminuting the expanded grit product to a size finer than 12 mesh whereby a quick-cooking product is obtained.
Claim 3
Dependent Claim
15 words
Process of claim 1 wherein said drying and comminuting is done in a single step.
Claim 4
Dependent Claim
13 words
Process of claim 1 further comprising the step of toasting the dried material.
Claim 5
Dependent Claim
27 words
Process of claim 1 further comprising the steps of grinding and screening the dried material to produce a uniform product having a particle size between 12-20 mesh.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1980-06-27 | 1980-12-27 | 1981-06-28 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1984-06-27 | 1984-12-27 | 1985-06-28 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1988-06-27 | 1988-12-27 | 1989-06-28 | $7700.00 | Window Closed / Lapsed |