Method for preparing whole grain oat product
AssigneeThe Quaker Oats Company
InventorFrancis Webster
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Abstract
A method of processing oat groats for imparting shelf stability to the groats by inactivating the enzymes of the groat without causing oxidation. By the subject invention the enzymes of the dehulled oats are deactivated by steaming, boiling or toasting. The boiled and steamed groats are then dried at a temperature and for a length of time sufficient that will not cause oxidation. The resulting toasted groats have increased shelf stability with good organoleptic attributes and may be prepared for consumption by boiling in water.
Claims7
A method for preparing quick-cooking oats, in whole form, comprising the steps of:
- a. conditioning dehulled uncut, unrolled oats, by indirect steam heat at a temperature in the range approximately 170.degree.-220.degree. F. until the moisture level of the oats is approximately 7-8% based on the weight of the oats to yield conditioned oats, in whole form;
- b. tempering the conditioned oats by a method selected from the group consisting of steaming or boiling in water, to yield tempered oats, in whole form, having a moisture content in the range 12-35% by weight based on the weight of the oats;
- and
- c. drying and toasting the tempered oats at a temperature insufficient to oxidize the oat lipids but sufficient to reduce the moisture content of the oats to a moisture in the range 5-8% inclusive;
- thereby producing a quick-cooking oat product in which the oats are in whole form.
A method for preparing a packaged dehydrated ambient temperature shelf stable oat product, wherein the oats are in whole form and wherein said dehydrated oat product may be rapidly reconstituted in boiling water, comprising the steps of:
- a. tempering uncut, dehulled, whole-form oats by subjecting the uncut, dehulled oats to moist heat at approximately 170.degree.-220.degree. F. for a time period sufficient to increase the moisture content of the oats to within the range of 12-35% by weight, based on the weight of the oats;
- b. drying and toasting the tempered oats by heating the oats to a temperature in the range 250.degree. F.-425.degree. F. for a time period of approximately 30-60 seconds sufficient to dehydrate said oats to a moisture content in the range 5-7% and to inactivate the enzyme content of the oats without initiating oxidation of the oats and without destroying the whole form of the oats;
- and
- c. placing the dried, toasted oats, in whole form, in a moisture protective package.
Dependencies are inferred from the claim text.