GB830044A - A method of preparing a flaked cereal product thickening with fluid - Google Patents

A method of preparing a flaked cereal product thickening with fluid

Info

Publication number
GB830044A
GB830044A GB4719/57A GB471957A GB830044A GB 830044 A GB830044 A GB 830044A GB 4719/57 A GB4719/57 A GB 4719/57A GB 471957 A GB471957 A GB 471957A GB 830044 A GB830044 A GB 830044A
Authority
GB
United Kingdom
Prior art keywords
product
rolled
moisture content
flaked
water
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
Application number
GB4719/57A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Konink Pellerij Mercurius V H
Original Assignee
Konink Pellerij Mercurius V H
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Konink Pellerij Mercurius V H filed Critical Konink Pellerij Mercurius V H
Publication of GB830044A publication Critical patent/GB830044A/en
Expired legal-status Critical Current

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
    • A23L7/139—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals made from wholegrain or grain pieces without preparation of meal or dough
    • 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

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Cereal-Derived Products (AREA)
  • Grain Derivatives (AREA)

Abstract

A flaked or powdered cereal product which thickens with the addition of liquid is prepared by cooking cereal grains, such as dehulled oats or oat grits, for from 3 to 45 minutes with water and steam at an overpressure of 0.3 to 4 atm. until they have a moisture content of 60 to 20%, and then drying and rolling, comminuting or grinding the cooked cereal. After being partly dried, the product may be rolled and subjected to a further drying treatment or the rolled flakes may be comminuted or ground. According to an example, cut oat groats were moistened with milk and water containing 0.2% salt, 1% of a 40% oil-inwater emulsion obtained by emulsifying vegetable oil in water by means of monoglyceride or lecithin, and a small amount of Vitamin C, based on the weight of oats. The mixture was cooked for 6 minutes under an overpressure of 1.5 atm. whereby a product of 34% moisture content was obtained. After a preliminary drying by means of infra-red radiators, the product was further dried to a moisture content of 13% and then rolled into flakes having a thickness of 0.27 mm. Fruit juices, buttermilk or yoghurt may be employed in place of milk and 0.5% disodium phosphate may additionally be added to produce a flaked product of improved thickening capacities. Other examples are concerned with the treatment of barley and rice.
GB4719/57A 1956-02-13 1957-02-12 A method of preparing a flaked cereal product thickening with fluid Expired GB830044A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL830044X 1956-02-13

Publications (1)

Publication Number Publication Date
GB830044A true GB830044A (en) 1960-03-09

Family

ID=19841359

Family Applications (1)

Application Number Title Priority Date Filing Date
GB4719/57A Expired GB830044A (en) 1956-02-13 1957-02-12 A method of preparing a flaked cereal product thickening with fluid

Country Status (1)

Country Link
GB (1) GB830044A (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0109318A2 (en) * 1982-11-15 1984-05-23 NABISCO BRANDS, Inc. Process for manufacturing products on the basis of cereals shaped as sticks, and product obtained by means of this process
US4734294A (en) * 1982-11-15 1988-03-29 Nabisco Brands, Inc. Process for making shredded cereals
WO2000044243A1 (en) * 1999-01-26 2000-08-03 Societe Des Produits Nestle S.A. Method and apparatus for making flakes
WO2008073966A1 (en) * 2006-12-12 2008-06-19 The Quaker Oats Company Grain-based powder
ITVI20110103A1 (en) * 2011-04-21 2012-10-22 Panzani METHOD OF PREPARATION OF GRAIN CEREALS, PREPARATION PLANT AND CEREALS IN CORRESPONDING GRAINS
FR2974277A1 (en) * 2011-04-21 2012-10-26 Panzani Preparing cereal grain pre-cooking a rice grain for human and/or animal consumption, comprises hardening the grain, sterilizing the hardened cereal grain, drying the cereal grain, flattening the cereal grain and expanding the cereal grain
WO2012143626A1 (en) * 2011-04-21 2012-10-26 Panzani Method for preparing cereal grain, and corresponding preparation equipment and cereal grain

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0109318A2 (en) * 1982-11-15 1984-05-23 NABISCO BRANDS, Inc. Process for manufacturing products on the basis of cereals shaped as sticks, and product obtained by means of this process
EP0109318A3 (en) * 1982-11-15 1986-02-26 NABISCO BRANDS, Inc. Process for manufacturing products on the basis of cereals shaped as sticks, and product obtained by means of this process
US4734294A (en) * 1982-11-15 1988-03-29 Nabisco Brands, Inc. Process for making shredded cereals
WO2000044243A1 (en) * 1999-01-26 2000-08-03 Societe Des Produits Nestle S.A. Method and apparatus for making flakes
WO2008073966A1 (en) * 2006-12-12 2008-06-19 The Quaker Oats Company Grain-based powder
AU2011200421B2 (en) * 2006-12-12 2012-08-30 The Quaker Oats Company Grain-based powder
ITVI20110103A1 (en) * 2011-04-21 2012-10-22 Panzani METHOD OF PREPARATION OF GRAIN CEREALS, PREPARATION PLANT AND CEREALS IN CORRESPONDING GRAINS
FR2974277A1 (en) * 2011-04-21 2012-10-26 Panzani Preparing cereal grain pre-cooking a rice grain for human and/or animal consumption, comprises hardening the grain, sterilizing the hardened cereal grain, drying the cereal grain, flattening the cereal grain and expanding the cereal grain
WO2012143626A1 (en) * 2011-04-21 2012-10-26 Panzani Method for preparing cereal grain, and corresponding preparation equipment and cereal grain

Similar Documents

Publication Publication Date Title
Oloyede et al. Effects of fermentation time on the functional and pasting properties of defatted M oringa oleifera seed flour
GB919906A (en) Improvements in and relating to precooking farinaceous products such as cereals and legumes
Gupta et al. Effect of blanching on thin layer drying kinetics of aonla (Emblica officinalis) shreds
US2928743A (en) Method of preparing a flaked cereal product thickening with liquid
GB830044A (en) A method of preparing a flaked cereal product thickening with fluid
Kadlag et al. Effects of seed treatments and storage on the changes in lipids of pearl millet meal
US2785070A (en) Method of preparing pre-cooked puffed brown rice cereal
US2541701A (en) Process of treating onions
US1990329A (en) Food product and method
US2629722A (en) Method of cooking oil bearing vegetable seeds and nuts
US3235391A (en) Process for making instant fruit product
Saba et al. In vitro rumen fermentation studies with a bird resistant sorghum grain
US2147521A (en) Citrus-cereal breakfast food and method of making same
US2093260A (en) Process of treating cereal grains, etc.
US2334059A (en) Preparation of precooked food products
US2282783A (en) Process of exploding vegetative materials
US2176023A (en) Stabilization of milk and other dairy products derived therefrom against protein and fat decomposition
Rao et al. Effect of storage on the chemical composition of husked, undermilled and milled rice
US2259582A (en) Nutrient beverage
US2198205A (en) Stabilizing toasted cereal products
US2509449A (en) Production of bran-containing food products
US2198218A (en) Wheat germ preparation
Rajasekhar et al. Development of value added products from milled (decorticated) finger millet and analysis of cooking quality and sensory evaluation
US1414576A (en) Food product
US1189134A (en) Manufacture of cereal food.