Process for the manufacture of shelf-stable oat hot cereal

Details Process for the manufacture of shelf-stable oat hot cereal Process for the manufacture of shelf-stable oat hot cereal

1989-05-23

1990-09-18

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Processes

Preparation of product which is dry in final form

426461, 426462, 426618, 426619, A23L 1168

Patent

active

049577620

ABSTRACT:
High-temperature, low-moisture partial gelatinization of oat groats, having a moisture level between 10-20%, sufficient to drop the moisture level to between 3-6%, inclusive, can be used to prepare a flaked oat cereal which is shelf stable, provided the moisture levels of the post gelatinized oats are returned to critical levels of 8-12% inclusive, within 100 minutes after the heat treatment, and provided the flaking step takes place within 48 hours after the end of the remoisturization step.

REFERENCES:
patent: 2185053 (1939-12-01), Dils
patent: 2554869 (1951-05-01), Mosher
patent: 2864702 (1958-12-01), Murray et al.
patent: 4413018 (1983-11-01), Webster

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