The Quaker Oats Company

Cooper Laboratories, Inc.

Suja P Finnerty

Marvin K Lenz

Russell A Hangos

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

Blood clotting function assays are improved by the use of a colloidal silica contact activator made by the process comprising (a) contacting an alkali silicate solution with an ion-exchange material for removing alkali metal ions from the silicate solution, and (b) recovering the colloidally dispersed particles from the ion exchange material.

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Arlington Heights, IL, United States of America

Suja P Finnerty