Process for the manufacture of microwavable oat hot cereal

Details Process for the manufacture of microwavable oat hot cereal Process for the manufacture of microwavable oat hot cereal

1989-05-23

1990-12-18

Yeung, George

Food or edible material: processes, compositions, and products

Direct application of electrical or wave energy to food...

Heating by electromagnetic wave

426509, 426619, A23L 100

Patent

active

049785435

ABSTRACT:
Traditionally manufactured oat products, even those steamed for enzyme stability, have been found to present a tendency for foamover, when consumer-prepared in a microwave oven. In spite of the steam treatment, it is found that the starch in such products is raw, that is ungelatinized.
In accordance with this invention, whole or cut oat groats are pregelatinized, and if desired, are flaked or cut, to provide a hot oat cereal product which is particularly suitable for microwave preparation by the consumer. The resulting packaged hot oat cereal is prepared by the consumer by admixing with a minimal amount of water, e.g. 2/3 cup of water or less per ounce of cereal, and subjecting to a one-step cooking cycle in the microwave.

REFERENCES:
patent: 3342607 (1967-09-01), Hickey
Microwave Cook Book published by the Better Homes and Gardens Books, 1976 (p. 57).

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