Improvements in and relating to the production of a food product from starch-containing vegetables

摘要

260,277. Jones, L. E., (Assignee of Heimerdinger, T. M.). Oct. 21, 1925, [Convention date]. Preparing flour and meal from special articles; treating with air; treatment by damping and steaming; reduction processes; separating.-A meal is made from farinaceous vegetables such as potatoes, beans, lentils, &c. by boiling the whole or unskinned vegetable, pressing with a continuous supply of water through perforations to separate the skin and other residual matter, obtaining a suspension in water of the pulp, purifying or screening, and then drying by spraying in and across a current of hot air. The boiling is preferably carried out under pressure in a sealed receptacle, and, while hot, the cooked vegetable is transferred to, and subjected to pressure in, a container having a perforated wall through which the pulp is forced. The material in the container is kept wet by a continuous supply of water and the mixture of pulp and water which is obtained is agitated to produce a suspension or slurry. After being freed of undesirable matter by passage through a screen &c. the slurry is delivered to a spraying and drying apparatus, preferably in the form of a rotary nozzle which projects the material towards the walls of a chamber and across a current of hot air having a temperature for instance of 500 -600‹ F. In the case of potatoes the product is in the form of fine whitish particles or granules containing 5-8 per cent of water. Specification 260,278, [Class 49, Food &c.], is referred to.