GB677088A - Improvements in or relating to the production of a ready-to-eat cereal product or breakfast food from oats - Google Patents
Improvements in or relating to the production of a ready-to-eat cereal product or breakfast food from oatsInfo
- Publication number
- GB677088A GB677088A GB28707/49A GB2870749A GB677088A GB 677088 A GB677088 A GB 677088A GB 28707/49 A GB28707/49 A GB 28707/49A GB 2870749 A GB2870749 A GB 2870749A GB 677088 A GB677088 A GB 677088A
- Authority
- GB
- United Kingdom
- Prior art keywords
- oats
- conveyer
- mixture
- paste
- heating
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Grain Derivatives (AREA)
Abstract
A method of producing a ready-to-eat cereal product from oats comprises forming an aqueous mixture of oatmeal or other edible form of oats and heating preferably below 100 DEG C in the presence of an enzyme, preferably of a type capable of breaking down the starch in the oats into sugar, to form a sweet fluid porridge mixture, heating said mixture preferably above 100 DEG C to form a stiff paste and then subjecting the paste, preferably in finely divided form, to baking oven temperature to dry and bake into a crisp and puffed product. The paste may be subdivided by extrusion in the form of rods or filaments which may be extruded on to a travelling mesh conveyer at a speed exceeding that of the conveyer to cause a wavy or sinous disposition of the rods. The baking process may be effected by causing the conveyer to pass close to or between heating panels which may form part of a tunnel and which emit infra red rays. In an example 9 1/2 lb. flaked oats, 1 1/2 oz. salt, 19 grms. enzyme preparation and 7,371 litres water are added in a water jacketed pan and mixed to a smooth consistency and stirred for 2 1/2 hours when it becomes thin and is then tipped into a steam jacketed pan and boiled until it is very thick. The mixture is allowed to cool and is then dumped into a hopper mounted on a screw type extruder and forced on to a moving wire mesh belt conveyer which traverses a drying oven incorporating heating panels emitting infra red rays, the temperature of the oven being 400 DEG F at the feed and 200 DEG F at the exit.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB28707/49A GB677088A (en) | 1949-11-09 | 1949-11-09 | Improvements in or relating to the production of a ready-to-eat cereal product or breakfast food from oats |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB28707/49A GB677088A (en) | 1949-11-09 | 1949-11-09 | Improvements in or relating to the production of a ready-to-eat cereal product or breakfast food from oats |
Publications (1)
Publication Number | Publication Date |
---|---|
GB677088A true GB677088A (en) | 1952-08-06 |
Family
ID=10279814
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB28707/49A Expired GB677088A (en) | 1949-11-09 | 1949-11-09 | Improvements in or relating to the production of a ready-to-eat cereal product or breakfast food from oats |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB677088A (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2882162A (en) * | 1955-04-29 | 1959-04-14 | Gen Mills Inc | Process for producing puckered and curled cereal flakes |
GB2116415A (en) * | 1982-03-16 | 1983-09-28 | Mars Inc | Improved rapid cooking foodstuffs |
CN101642151B (en) * | 2009-06-18 | 2012-09-26 | 赵彩玲 | Crisp oatmeal series food |
ITMO20130213A1 (en) * | 2013-07-24 | 2015-01-25 | Luca Consolini | METHOD FOR THE PREPARATION OF A CEREAL-BASED FLOUR FOOD |
CN105105150A (en) * | 2015-06-30 | 2015-12-02 | 桂林西麦生物技术开发有限公司 | High dietary fiber cereal food and preparation method thereof |
-
1949
- 1949-11-09 GB GB28707/49A patent/GB677088A/en not_active Expired
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2882162A (en) * | 1955-04-29 | 1959-04-14 | Gen Mills Inc | Process for producing puckered and curled cereal flakes |
GB2116415A (en) * | 1982-03-16 | 1983-09-28 | Mars Inc | Improved rapid cooking foodstuffs |
CN101642151B (en) * | 2009-06-18 | 2012-09-26 | 赵彩玲 | Crisp oatmeal series food |
ITMO20130213A1 (en) * | 2013-07-24 | 2015-01-25 | Luca Consolini | METHOD FOR THE PREPARATION OF A CEREAL-BASED FLOUR FOOD |
CN105105150A (en) * | 2015-06-30 | 2015-12-02 | 桂林西麦生物技术开发有限公司 | High dietary fiber cereal food and preparation method thereof |
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