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Priority claimed from AUPM6100Aexternal-prioritypatent/AUPM610094A0/en
Priority claimed from AUPM6145Aexternal-prioritypatent/AUPM614594A0/en
Application filed by Quaker Oats CofiledCriticalQuaker Oats Co
Application grantedgrantedCritical
Publication of TW350762BpublicationCriticalpatent/TW350762B/en
A process for preparing fully and uniformly gelatinized hulled oats, comprising the steps of: (I) adding 1-25% water to hulled oats to produce a moist oat product; (ii) cooking the moist oat product at the pressure of 1.5 to 3 bar in an environment containing steam at a temperature in the range from 110 DEG C to 140 DEG C for a period of between 20 minutes and 40 minutes which period must be sufficient to cause fully and uniformly gelatinization of the hulled oats; (iii) contacting the oats after cooking thereof with air to initiate drying thereof and to remove surface moisture on the cooked oats; and (iv) allowing the drying process to continue before processing of the oats until such time as the oats have a substantially uniform moisture content through their structure.
TW083105818A1994-06-031994-06-27Processing of hulled oats
TW350762B
(en)