Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
T~is in~ention relates to the treatment of edible
seeds and to a novel foodstuff prepared therefrom.
The term edible seeds means all those seeds which are
suitable for human and/or animal consumption, examples of
which are wheat, barley, rye, oats, triticale, maize,
sorgum, millet, buckwheat, soyabeans, legumes, peas and
lentils.
The seeds processed according to the present invention
may he whole seeds with complete or partial removal of the
bran layer, testa or seed coat, or seed products such as
cracked seed particles, for example grits or split peas
all of which are hereafter encompassed by the term seed.
Hitherto, it has been customary to flavour or supple-
ment seeds by incorporating or combining with the seed various
supplements such as vitamins, minerals, flavours and colours
Numerous techniques have been employed to incorporate or
combine such supplements with the seed. The most conventional
of which are
~ ) Steeping the seeds in solutions containing0
the supplements for a sufficient period of
time to enable a sufficient quantity of the
supplement to be absorbed by the seeds.
~) Coating the seeds with solutions or suspen-
sions of such supplements.
- C) Adding the supplements to the seeds during
cooking.
These first two mentioned techniques are costly and
time consuming and the last mentioned technique makes no
departure ~rom methods which have been in existence for
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hundrecls of years.
It has also been known hitherto to manufacture so
called meat extenders from proteins and other food
components of seed origin. These extenders are usually
a by-product. They have no natural meat-like texture and
therefore they may require the use of relatively expensive
manufacturing techniques to produce artifiaally in the
extender a meat-like texture and an acceptable flavour.
The term meat extender as used in accordance with
this invention means a foodstuff of seed origin which
is used as a substitute for or as an addition to meat
and which has a meat-like texture.
~ieat means the flesh of edible mammals, fishes,
birds and crustaceans.
The present invention from one aspect provides a
process of producing a foodstuff from edible seeds which
overcomes the problems associated with prior art methods
and provides an economical~ satisfactory and accurate
method of incorporating additives into seeds.
~ feature of ~he invention is that it permits the
thorough incorporation of additives into seeds in a remark-
ably short space of time. The process is- adaptable to-
continuous operation and allows the incorporatlon into
; the seed not only of water soluble additives but also
emulsions and suspensions of insoluble materials which pene-
~ trate the seed through cracks or fissures provided therein.
; A further ~eature of the invention is tha~ it permits
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the amount of additives included in the seeds to be controlled
within very fine limits and obviates the disadvantages of ex-
ternal coating methods which leave the coating visible and easily
rubbed or washed off.
Seeds treated in accordance with the invention can be
used in all those cases where untreated seeds are used as a food-
stuff. They can be used for example as a vegetable, in desserts,
in meat dishes and the like. They can also be used as meat ex-
tenders and a still further feature of the invention is that the
treated seeds either before or after cooking may resemble to a
marked degree untreated seeds and are difficult to distinguish
therefrom.
In the case where the seecls treated in accordance -
with the invention are to be used as a meat extender it is pre-
ferred to use those seeds which have a high glu~en or other
cohesive protein content. Examples of seeds possessing these
characteristics are wheat, rye, barley and triticale. In certain
applications for example where seeds treated in accordance with
the invention are used as a meat extender i~ may be desirable to
flatten the seed to the extent where it still remains a unitary
structure but does not retain its natural shape and is flattened
or compressed.
The invention therefore in its broadest aspect re-
sides in a process for introducing at least one additive into
edible seeds, comprising the steps of:
hea~ing said seeds to partially soften said seeds so
that said seeds will not shatter under pressure sufficient to
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produce fissures in said seeds, the moisture content of the seeds
during heating thereof and the temperature and period of appli-
cation of the heat being selected to cause softening of said
seeds without substantial gelatinization thereof;
applying pressure to said partially softened seeds to
produce fissures therein, said pressure being insufficient to
shatter said seeds; and thereafter
applying said additive to said seeds through said
fissures, whereby said additive is distributed throughout said
seed.
The invention also provides a foodstuff comprising
edible seeds having fissures therein and an additive distributed
throughout said seeds through said fissures, said seeds being
partially softened but substantially ungelatinized.
The seeds are processed to partly soften them to the
extent where most of the seeds will not break into particles
during subsequent application of pressure thereto. This is
achieved by partly hydrating and heating the seeds either simul-
taneously or sequentially.
Conventional methods of hydration and heating are em-
ployed as is well understood in the food processing industry.
The seeds may be hydrated by soaking or spraying with water and
heating may be conveniently effected by steaming either under
pressure or at atmospheric pressure. If desired the hydration
and heating may be effected simultaneously by steaming. It is
preferred however to separate the hydration and heating steps as
referred to above.
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The period of hydration and hea~ing varies widely de- :
pending on the type of equipment used and the seed being treated.
For example some wheats require 5 minutes soaking
followed by 30 minutes steaming at atmospheric pressure, rye or
ryecorn may require dipping in water for 15 seconds followed by
steaming for two minutes at 15 p.s.i. and triticale may be
sprayed with water until the water uptake of the seed is 15%
followed by heating in steam for 5 minutes at 15 p.s.i.
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The degree of softening will in each case be determined
by simple experiment. The gover~ing factor is that the seed
need only be softened to the extent that it will not shatter
under pressure e.g. ~y rolling ~ut will have cracks or
fissures formed therein to permit the penetration of additi-
ves into the seeds by subsequent treatment in accordance with
the invention.
Pressure is then applied to the seeds to produce the
mentioned cracks or fissures. Such pressure can be applied in
various ways. It may for example be applied internally by
- heating the seeds either at atmospheric pressure or heating
the seeds under pressure with or without a subsequent sudden
release of such pressure to cause a degree of expansion in
the seeds sufficient to produce the cracks or fissures. It
lS is preferred to apply the pressure to the seeds externally by
impact or ~y passing the seeds between rollers.
In the preferred form of the invention the cracks or fiss-
ures are produced with rollers. The degree of compression may
vary within wide limits. In tho~;e cases where it is desired to
process seeds which are to be consu~ed as whole seeds the
degree of compression is only just sufficient such that the
seeds return in a marked degree to their original shape. In
certain cases e.g. where the seeds are to be usèd as a meat
extender it may be desirable to compress the seeds to the extent
2~ that they do not return to their natural shape. This is
~` achieved by increasing the pressure on the seeds over and above
that used for seeds which are to return substantially to their
natural shape. -
The ~ompression of the seeds is conveniently effected by
passing the seeds between rollers.
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The gap between the rollers will vary widely depending
on the nature of the seeds being rolled and the character-
istics which the ~inal product is to possess. ~Jhere the
seeds are to return substantially to their natural shape
they are passed between rollers with the gap between the
rollers of 0.8 mm for wheat, 0.6 mm for ryecorn and 1.0 mm
for lentils. When the seeds are to exhibit a flattened
appearance the gap between rollers is reduced by approx-
imately half. The degree o~ compression will need to be
determined for each seed type rolled. As with the hydration
and heating step the governing factor is that the seeds
are not pulverised or shattered.
The compression of the seeds produces numerous
cracks or fissures which renders them highly absorbent
; 15 and this conditions the seeds to receive additives such
as flavourings, seasonings, sauces, sugars, salts, edible
oils and ats~ vegetable juices~ meat juices~ preservat-
ives, nutritional supplements such as vitamins and minerals,
enzymes, therapeutic a~ents, colourings, anti-oxidants or
sequestrants or any other desired ingredient.
The additives may be added singly or in any combin-
ation as desired and may be contained in solutions, suspen-
sions or emulsions~ They may also be ac~ded by mixing dry ~-
powdered additives with the seeds. ;
2S In the case where the additives are contained in
solutions, suspensions or emulsions the seeds are simply
soaked in or mixed with or sprayed with the solution,
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suspension or emulsion and after a remarkably short period
of time it will be found that the solution, suspension or
emulsion has been absorbed to the required degree.
In the case where the additives are in powder form it
is preferable to dampen the seeds and then mix the powder
with them.
The absorption period varies widely in accordance with
the nature of the see~ treated, the degree of treatment
and the nature of the equipment used. From a commercial
standpoint the absorption period can be almost instantan-
eous and should not take longer than five minutes.
It may be necessary in certain cases to allow a
tempering period after mixing to permit the additives to
be uniformly absorbed throughout the seed. The tempering
period can vary within wide limits depending on the nature
of the seed, the way in which and the conditions under
which the additives are incorporated into the seed. The
tempering period required will be determined in each case
by simple experiment as is well understood in the art.
20 - In those cases where a lon~ shelf life is requ~red
it is desirable to subsequently subject the seeds to
drying but this step is optional and not essential to
the performance of the invention. ~onventional drying
methods may be employed such as heated conveyors or hot ~-
air jets.
After treatment the treated seeds are packaged and ¦
are ready for ~ale or use~
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In the case where it is desired to give the seeds
a flattened appearance as for example when the seeds are
to be used as a meat extender it may be necessary to again
pass the seeds through the rollers. Thereafter the seeds
may be dried to a moisture content of the required degree
and packaged.
The resulting product if desired blends both physic-
ally and visually with chopped or minced meat, poultry,
fish, crustaceans or other meat protein foods to produce
an economical extension thereof.
The meat extender when used in this way provides a
highly acceptable product which complements and blends
ideally with the meat to which it is added.
The seeds in any case are hlghly absorptive during
cooking and readily absorb water~ sauces, meat juices,
vegetable juices and fats. They meet with consumer
acceptance because of their pleasing flavour~ texture and
appearance.
The invention will now be urther illustrated with
reference to the following exampLes.
xample L
Wheat: Wheat~ having a normal moisture content of about
12% has part of the bran layer removed by passing the seeds
through a pearling or polishing machine of a type which
may act either by abrasion o~ the seeds against one another
or by the action of an abrasive wheel or rollerO The
moisture content of the wheat is increased to 30-40% by
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soaking for five minutes in water, followed by heating in
steam for 30 minutes at atmospheric pressure. While still
warm the seeds are slightly compressed or flattened by
passing them through a roller mill with a gap between the
rollers of 0.8 mm, the moisture content, degree of gelation
of the starch in the seeds and the setting of the rollers
having been adjusted so that the seeds are not shattered.
The seeds are then mixed in a rotary mixer with 15% of
their weight of water containing an edible vitamin supple~
ment (thiamin 40 p.p.m.~ riboflavin 30 p.p.m. and niacin
100 p.p.m.). The solution is absorbed by the seeds within
one minuteO The seeds are then left to temper for a
period of one hour, and then dried to a moisture content
of 10% which makes them self-preserving. The dried seeds
have returned substantially to their original shape.
Example 2
Maize ~rits: The grits are prepared in the normal manner
from maize by removing the outer seed coat and germ~ and
breaking the seed~ into particles of a size~ which will
not pass through a 5 mesh sieve. The moisture content of
the grits is then increased to 25-35% by soaking for 5
minutes in water followed by steaming for 30 minutes at
atmospheric pressure. While still warm, the grits are pass-
ed through a roller mill with the gap adjusted so that the ~ -
grits are slightly flattened, but not shattered. They are
then mixed with 15% by weight of a solution containing 5% by
.
weight of cane sugar 3% by weight of sodium chloride and a
trace of artificial sweetcorn flavour, the balance being water~
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The solution is completely absorbed in 3 minutes. The
grits are allowed to stand for 3 hours, by which time they
substantially return to their original shape. The grits
are then dried to a moisture content of 10%.
Example 3
Rye_or Ryecorn: Cleaned seeds of rye are passed through
a pearling machine with settings adjusted to remove about
5% of the bran layer. The seeds are dipped in water for
15 seconds, allowed to drain and then steamed for 2 minutes
at 15 p.s.i. On removal from the steamer9the moisture
content has risen to approx. 40%. The seeds are then passed
through a roller mill set at 0.6 mm gap and are then spray-
ed with 15% of solution containing 3% of salt and a small
percentage of caraway flavour in a continuous rotary mixer.
The solution is immediately absorbed. The seeds are allowed
to condition for an hour and are then dried to a moisture
content of 10%~ The seeds substantially return to their
original shape.
~me~
Lentils: Lentils are soaked in water ~or three minutes and
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are then steamed at atmospheric pressure for 20 minutes.
The steamed lentils àre passed through a roller mill set
at a gap of 1 mm~ so that the cotyledons are cracked but
not shattered. The warm seeds are then mixed in a tumble
25 mixer with 10% by weight of a flavouring solution contain-
ing curry flavours, 5% salt and 0.5% monosodium glutamate.
The solution is completely absorbed in 5 minutes.
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The seeds are allowed to condition for three hours,
and are then dried back to a moisture content of 10%.
The seeds substantially return to their original shape.
Example 5
Sorqhum: Seeds of sorghum (milo) are passed through an
abrasive peeler adjusted to remove the major part of the
seed coat. The decorticated seeds are then sprayed with
water while being conveyed to a holding hopper~ where they
are allowed to stand ~or 30 minutes. The seeds are next
steamed at atmospheric pressure for thirty minutes and
passed through a roller mill, adjusted so that the seeds
are cracked, but not shattered or broken. Thereafter the
seeds are mixed with 10% of a solution containing B-carotene
100 p.p.m., thiamine 40 p.p.m., riboflavin 30 p.p.m~ and
'15 lysine 0.2%. The solution is completely absor~ed within
5 minutes. A tempering period of 1 hour is allowed~ after
which the seeds are dried in a d~shydrator to 10% moisture.
The sorghum seeds so produced ha~e a uniform penetration
of fortifying nutritional additives which will not rub or
wash o~f the surface of the seeds and the seeds substant-
ially return to their natural shape.
Example 6
Triticale: Triticale is a cross between wheat and rye and
- i5 notab~e ~or its high protein content. Tritlcale seeds
are scratched in a pearling machine and sprayed with water
` as they move along a conveyor to such an extent that water
uptake by the seeds is 15%. The seeds are heated in steam
for 5 minutes at 15 pa S i ~ of steam pressure and are next
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passed through a roller mill set to a gap of ~.4 mm.
The seeds are then placed in a tumble mixer and treated
with 20% of their weight of a solution containing 15% by
weight of hydrolysed vegetable protein, 2% by weight caramel
colour and 2% by weight spices and seasonings and beef
flavour. The solution is absorbed totally in 2 minutes.
The seeds are allowed to stand for 10 minutes and then
dried in a dehydrator to a moisture content of 8%. The
resultant flavoured seeds present a ~lattened appearance
and are ideal for adding to minced or chopped meat toget-
her with the appropriate amount of water, as a low-cost
extender for meat.
Example 7
Flavoured Rice: Long grain rice is steeped in water for
five minutes~ drained and allowed to stand for an hour.
It is ~hen steamed for`five minutes at 5 p.s.i. steam
pressure and passed through a roller mill with a gap between
the rollers of 0.6 mm. The rice is next mixed with 10% of
it-weight of a sauce containing tomato juice, paprika
oleoresin~ pepper oleoresin~ and other seasonings in a
tumble mi~er for two minutes by which time the sauce has
been completely absorbed. The rice is allowed to stand
for an hour and then dried back to a moisture content of
~%. ~he rice substantially returns to its original shape~
Example 8
Flavoured Wheat: Wheat which has been abrasively peeled
as in Example 1~ is similarly soaked in water, steamed
~ and rolled.
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The rolled wheat is mixed with 10% of its weight
of a solution containing chicken flavour, 5% by weight
of salt, seasonings, 0.1% by weight of B-carotene in
water dispersible form and potassium sorbate in quantity
sufficient to give 0.1% by weight of sorbic acid in the
finished product.
Mixing is carried out in a rotary mixer ior 5
minutes by which time the solution is completely absorbed
and the wheat returns substantially to its natural shape.
The wheat is packaged and distributed under refriger-
ation as a sQmi-perishable product with a moisture content
of approx. 45%.
Example 9
Wheat Meat Extender: High protein (14% protein) wheat is
scratched in a pearling machine and steeped in water for
ive minutes. It is allowed to drain and then steamed
for 3 minutes at lS p.s.i. ~hile still hot,`the wheat is
passed through a ~oller mill with a gap of 008 mm.
After rolling~ the wheat is mixed in a tu~ble mixer
with 20% of its weight of a solution containing natural
and arti~icial meat flavours~ 5% by weight o~ salt~ spices
and seasonings. The solution is completely absorbed within
2 minutes. The wheat so treated is allowed to stand for
4 hoursj and again rolled, this time through a gap o~ 0.3
mm.
The ~lattened wheat seeds are then dried at 100C in
a through-bèd dryer to a moisture content of 8~o and are
packaged ~or use.
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Example 10
Seasoned Fortified Wheat: Wheat which has been abrasively
pealed as in ~xample 1 is similarly soaked in water, steamed
and rolled. The rolled wheat is mixed with 2% of its weight
of powdered salt (sodium chloride) containing 20Q p.p.m.
of thiamin~ The wheat together with the dry additive is
mixed in a tumble mlxer for 5 minutes. The wheat is then
allowed to condition for 2 hours during which t;me the
powdered soluble additives are found to have dissolved in
water already present in the wheat seeds and to have subs-
tantially penetrated through the cracks or fissures in the
seeds. The seeds are then dried to a moisture content of
10%.
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