Process for popping wild rice
US4876099A · kind A · utility
3Cited by
6References
4Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jul 25, 1988 |
| Grant date | Oct 24, 1989 |
| Priority date | — |
| Expiry date | Jul 25, 2008 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L7/183
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Disclosed is the process for popping wild rice to make a puffy snack food or breakfast cereal which has a nutty flavor. The process includes curing, roasting and parching the wild rice in roasting ovens, sorting the wild rice into differing lengths and widths so it will have uniformity prior to popping, heating the wild rice on a conveying means at a temperature between 500.degree.-800.degree. F., and immediately removing the popped product to avoid scorching the product and creating a bad taste.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.