Process for cooking cereal grains
AssigneeGeneral Mills, Inc.
InventorsAnthony D. Whitney, Raymond L. Hunter
Life of this patent
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Abstract
A continuous method and apparatus for cooking cereal grains such as wheat is provided. The method comprises two stages, a first continuous pre-cooking stage wherein the grains are hydrated by heating in water at a temperature below 95.degree. C. for a period of time sufficient to raise the moisture content of the grains to from about 28% to about 36% while allowing a substantial amount of starch to remain ungelatinized and a second continuous stage wherein the grains are heated in water at a temperature above about 95.degree. C. for a period of time sufficient to substantially fully cook the grains.
Claims19
A continuous process for cooking cereal grains, comprising the steps of:
- A. hydrating cereal grains by heating in hot water at a temperature from about 55.degree. to below 95.degree. C. for a period of time sufficient to raise the moisture content of said grains to from about 28% to about 36% and to gelatinize some of the starch wherein said gelatinization is not more than 60% and an amount of starch remains ungelatinized to form hydrated partially gelatinized cereal grains;
- and
- B. cooking the hydrated cereal grains in water with said water being at a temperature above about 95.degree. C. for a period of time sufficient to substantially fully cook said grains, wherein the first step is practiced in a first vessel whilst the second step is practiced in a second vessel which is connected to the first vessel to permit continuous transfer of the grains from the first vessel to the second vessel.
Dependencies are inferred from the claim text.