The Quaker Oats Company

Marvin K Lenz

Suja P Finnerty

Deidre J Bush

Steven D Paisley

The present invention relates to a process for preparing a low fat, transparent, stable oat protein containing aqueous solution comprising: preparing an initial stable, translucent aqueous suspension comprising water, an insoluble liquid fraction, a stable, soluble oat protein fraction, a soluble oat fat fraction, and a soluble oat carbohydrate fraction, wherein the oat fat is dissociated from the oat protein; removing the insoluble liquid fraction from the initial suspension; and recovering the stable, soluble oat protein fraction, soluble oat fat fraction, and soluble oat carbohydrate fraction in a final low fat, transparent, stable aqueous solution. The present invention further relates to the low fat, transparent, stable aqueous solution of the above process and a solid mixture containing a stable, soluble oat protein fraction in purified form which provides for a low fat, transparent, stable aqueous solution when put into solution in water.

Process for preparing a low-fat, transparent, stable oat protein

Traditionally manufactured oat products, even those steamed for enzyme stability, have been found to present a tendency for foamover, when consumer-prepared in a microwave oven. In spite of the steam treatment, it is found that the starch in such products is raw, that is ungelatinized. In accordance with this invention, whole or cut oat groats are pregelatinized, and if desired, are flaked or cut, to provide a hot oat cereal product which is particularly suitable for microwave preparation by the consumer. The resulting packaged hot oat cereal is prepared by the consumer by admixing with a minimal amount of water, e.g. 2/3 cup of water or less per ounce of cereal, and subjecting to a one-step cooking cycle in the microwave.

Process for the manufacture of microwavable oat hot cereal

High-temperature, low-moisture partial gelatinization of oat groats, having a moisture level between 10-20%, sufficient to drop the moisture level to between 3-6%, inclusive, can be used to prepare a flaked oat cereal which is shelf stable, provided the moisture levels of the post gelatinized oats are returned to critical levels of 8-12% inclusive, within 100 minutes after the heat treatment, and provided the flaking step takes place within 48 hours after the end of the remoisturization step.

Process for the manufacture of shelf-stable oat hot cereal

A method for the manufacture of a microwavable Farina is disclosed. The preferred method involves high temperature (300-600 Degrees F.), short time (30-180 seconds) heating of relatively dry farina (20% or less moisture, preferably 14.5% or less moisture) in direct contact with hot air, to achieve at least partial (10%+) gelatinization. The resulting product can be consumer prepared in a one-step microwave method without lumping.

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Algonquin, IL, United States of America

Marvin K Lenz