Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...
Patent
1981-06-01
1983-11-01
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Plant material is basic ingredient other than extract,...
426462, 426466, 426467, 426619, A23B 900, A23L 1172
Patent
active
044130180
ABSTRACT:
A method of processing oat groats for imparting shelf stability to the groats by inactivating the enzymes of the groat without causing oxidation. By the subject invention the enzymes of the dehulled oats are deactivated by steaming, boiling or toasting. The boiled and steamed groats are then dried at a temperature and for a length of time sufficient that will not cause oxidation. The resulting toasted groats have increased shelf stability with good organoleptic attributes and may be prepared for consumption by boiling in water.
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patent: 2930697 (1960-03-01), Miller
patent: 3457084 (1969-07-01), Weiss
Ward, A., The Encyclopedia of Food, .COPYRGT.1923, pp. 239, 240 & 243.
Beeton, I., The Book of Household Management, .COPYRGT.1869, p. 940.
Tighe et al., Woman's Day Encyclopedia of Cookery, vol. 5, .COPYRGT.1966, p. 827.
Ayd Karen E.
Curtin Elizabeth J.
Jones Raymond N.
O'Halloran Joseph P.
Shekleton Gerald T.
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