WO2007020059A1 - Method for producing soluble foodstuff flakes - Google Patents
Method for producing soluble foodstuff flakes Download PDFInfo
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- WO2007020059A1 WO2007020059A1 PCT/EP2006/008055 EP2006008055W WO2007020059A1 WO 2007020059 A1 WO2007020059 A1 WO 2007020059A1 EP 2006008055 W EP2006008055 W EP 2006008055W WO 2007020059 A1 WO2007020059 A1 WO 2007020059A1
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- Prior art keywords
- steam
- flakes
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a process for the production of instant flakes from oats.
- Instant food products have long been known. These are in drinkable liquid such as water or milk soluble substances.
- drinkable liquid such as water or milk soluble substances.
- cocoa powder for dissolving in milk or milk powder for dissolving in water are known as instant powder products.
- soluble granules is known to be soluble coffee.
- Solubility in the present context may in particular also mean the ability to form a suspension.
- the object of the present invention is to provide a process for producing an instant food which is particularly readily soluble in cold liquid.
- flakes which can be dissolved in liquid in particular also in cold drinking liquid - so-called molten flakes - are produced from oats by grinding, sifting, conditioning with water and steam, pelleting and flocculation.
- solubility of the flake produced according to the invention in particular in cold liquid, is to ensure that the starch which the oat contains does not gelatinize, for example due to too high a temperature.
- the starch which the oat contains does not gelatinize, for example due to too high a temperature.
- water and steam are more preferably supplied for this purpose so that, despite sufficient temperature (due to heat input and due to mechanical energy of the device used for conditioning), the intermediate does not boil.
- water and steam are essentially completely taken up by the oatmeal, and the starch in the oats is at best "pre-gelatinized" in order to promote the adherence of the flour particles which is to be effected, more preferably by a short residence time in the conditioner, in particular between 20 and 30 seconds, favored.
- the figure shows schematically a flowchart of a preferred embodiment of the method according to the invention.
- a flake 4 soluble in cold liquid is produced from oat flakes in the container 2 by a plurality of method steps.
- the oatmeal via a metering device 6 for crushing in a hammer mill 8 or z. B. also a roller mill (not shown) dosed.
- the rotors of the hammer mill 8 crush the oatmeal into flour.
- the product leaves the comminuting station 8 through a sieve 10 and is fed via an intermediate storage container 12 to a vibratory sander 14 for sifting.
- the sieved material (reject 16) exceeding a certain granularity is fed to the hammer mill 8 for remilling, while the sifted flour passes into a continuous mixer 18 for conditioning. There it is conditioned with water and steam, where it is fed temperature to favor the absorption of water and steam by the spotted flour particles and the strength (as already mentioned above) if necessary, "vorzuverkleistern" because the amount of water and steam supplied
- the temperature must not be so high in this step that the starch in the intermediate product would be gelatinized, resulting in the formation of a doughy intermediate product, so that the conditioner 18 does not produce a tough intermediate with a high water content and corresponding re-rheological properties but rather a somewhat crumbly intermediate.
- pellets can be produced which do not consist of dough, but consist of adhering particles. So if you grated these pellets between your fingers, they would not smear like dough but disintegrate into slightly moist particles. A moisture of the conditioned intermediate of about 16% has proved suitable for this purpose.
- Adherence of the particles to one another is adjusted by conditioning the steam and the temperature during conditioning - as well as by fine-tuning the compression, temperature control and residence time during pelleting - so that the pellets do not disintegrate during flocculation, but that the particles continue to do so but by rolling flake - stick to each other.
- the flour which is readily soluble even after grinding and grading, becomes a product which is still soluble and now also easy to handle and well dosed, in the form of a cereal flake, which is positively associated with the consumer.
- the conditioned product is thus transferred from the continuous mixer 18 directly into a press 20, where Koller press the product through the holes (diameter about 2 mm) of a die in the press channel the flour is compacted into a pellet and at the exit of the die of a scraper on cut the required length
- pellets with a diameter of about 2 mm and a length of about 10 mm, are finally transported to a rolling mill 22. There, the pellets are rolled (flaked) from preferably polished or chrome-plated, steam-heated rolls to flakes, while the hot surface of the rolls the flakes dried out Knife scrapers 24 strip off the flakes adhering to the roll surface This end product of the process according to the invention is then passed on immediately for packaging
- the process can operate with a mass flow of the processed substance of about 1,000 kg per hour
- an extruder can also be used.
- the extruder is in a sense misappropriated from what is usually understood by extrusion in the food industry. Usually, foodstuffs in the extruder are replaced by appropriate heat supply and / or corresponding length.
- the long / diameter ratio of the extruder is set so that the residence time of the intermediate product in the extruder is low
- the temperature is preferably below 90 0 C maintained as well as before the Dusenplatte at the outlet of the extruder such a low pressure is built up in that at the outlet of the intermediate product no expansion and therefore no Poppen is caused, but only pellets of adhering flour particles arise.
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
Verfahren zur Herstellung von löslichen Nahrungsmittel-Flocken Process for the preparation of soluble food flakes
Die vorliegende Erfindung betrifft ein Verfahren zur Herstellung von Instant-Flocken aus Hafer.The present invention relates to a process for the production of instant flakes from oats.
Instant-Nahrungsmittelprodukte sind seit langem bekannt. Dies sind in trinkbarer Flüssigkeit wie zum Beispiel Wasser oder Milch lösliche Substanzen. So sind zum Beispiel Kakaopulver zum Lösen in Milch oder Milchpulver zum Lösen in Wasser als Instant- Pulverprodukte bekannt. Ein Beispiel für lösliches Granulat ist bekanntermaßen löslicher Kaffee. Löslichkeit kann im vorliegenden Zusammenhang insbesondere auch die Fähigkeit zum Bilden einer Suspension bedeuten.Instant food products have long been known. These are in drinkable liquid such as water or milk soluble substances. For example, cocoa powder for dissolving in milk or milk powder for dissolving in water are known as instant powder products. An example of soluble granules is known to be soluble coffee. Solubility in the present context may in particular also mean the ability to form a suspension.
Schon bei diesen genannten Produkten stellt das Verklumpen beim Anrühren insbesondere in kalter Flüssigkeit ein Problem dar. Nur durch besonders sorgfältiges Rühren ist dem entgegenzuwirken, und bei einigen anderen Produkten wie zum Beispiel Hafermehl, das etwa in Milch gelöst werden soll, lässt sich das Verklumpen nur durch Erwärmen der Flüssigkeit beim Anrühren vermeiden.Even with these mentioned products, the agglomeration when stirring in particular in a cold liquid is a problem. Only by very careful stirring to counteract this, and in some other products such as oatmeal, which should be dissolved as in milk, the lumps can only Avoid heating by stirring the liquid.
Der vorliegenden Erfindung liegt die Aufgabe zugrunde, ein Verfahren zur Herstellung eines insbesondere in kalter Flüssigkeit besonders gut löslichen Instant- Nahrungsmittels zu liefern.The object of the present invention is to provide a process for producing an instant food which is particularly readily soluble in cold liquid.
Diese Aufgabe wird erfindungsgemäß von einem Verfahren mit den Merkmalen des Anspruchs 1 gelöst. Bevorzugte Ausgestaltungen sind in den Unteransprüchen angegeben.This object is achieved by a method with the features of claim 1. Preferred embodiments are specified in the subclaims.
Erfindungsgemäß werden Flocken, die sich in Flüssigkeit, insbesondere auch in kalter Trinkflüssigkeit, lösen lassen - sogenannte Schmelzflocken - aus Hafer durch Mahlen, Sichten, Konditionieren mit Wasser und Dampf, Pellitieren und Flockieren hergestellt.According to the invention, flakes which can be dissolved in liquid, in particular also in cold drinking liquid - so-called molten flakes - are produced from oats by grinding, sifting, conditioning with water and steam, pelleting and flocculation.
Besonders vorteilhaft ist bei dem erfindungsgemäßen Verfahren, dass zur Herstellung der Schmelzflocken weitere Zusätze als Hafer, Wasser und Dampf nicht benötigt werden, und es ist daher besonders bevorzugt, für das erfindungsgemäße Verfahren Hafer ohne weitere Zusätze, die dem Hafer eigentlich fremd sind, insbesondere auch keine Stabilisatoren zu verwenden und auch während der Verfahrensschritte keine weiteren Zusätze in das Verfahren einzuführen. Eine Ausnahme bilden dann nur die beanspruchten Zusätze wie zum Beispiel das Wasser und der Dampf bei dem Konditionie- ren. Erfindungsgemäß möglich und besonders bevorzugt ist auch, dem erfindungsgemäßen Nahrungsmittel vor und während des erfindungsgemäßen Verfahrens im wesentlichen außer Feuchtigkeit keine Bestandteile zu extrahieren, so daß das Nahrungsmittel in Bezug auf seinen Nährwert als Endprodukt des erfindungsgemäßen Verfahrens vollwertig erhalten bleibt.It is particularly advantageous in the process according to the invention that further additives than oats, water and steam are not required for the production of the molten flakes, and it is therefore particularly preferred for the process according to the invention oats without further additives which are actually foreign to the oat, in particular also none To use stabilizers and also during the process steps to introduce no further additives in the process. An exception is then only the claimed additives such as the water and the steam in the conditioning ren. According to the invention is possible and particularly preferred to extract the ingredients according to the invention before and during the process of the invention substantially without moisture, no components, so that the food is wholly maintained in terms of its nutritional value as the final product of the process according to the invention.
Ganz wesentlich für die Löslichkeit der erfindungsgemäß produzierten Flocke insbesondere in kalter Flüssigkeit ist zu gewährleisten, dass die Stärke, die der Hafer enthält, nicht zum Beispiel durch zu hohe Temperatur verkleistert. Denn das Verkleistern ist irreversibel und steht der Löslichkeit des Produktes mindestens in kalter Flüssigkeit entgegen. Beim Konditionieren des gemahlenen und gesichteten Hafers mit Wasser und Dampf werden zu diesem Zweck besonders bevorzugt so wenig Wasser und Dampf zugeführt, dass trotz genügender Temperatur (aufgrund von Wärmezufuhr und aufgrund von mechanischer Energie der zum Konditionieren verwendeten Vorrichtung) das Zwischenprodukt nicht kocht. Wasser und Dampf werden besonders bevorzugt im wesentlichen vollständig von dem Hafermehl aufgenommen, und die Stärke im Hafer wird allenfalls „vorverkleistert", um das zu bewirkende Aneinanderhaften der Mehlpartikel zu unterstützen. Weiter bevorzugt wird dies durch eine geringe Verweilzeit im Kon- ditionierer, insbesondere zwischen 20 und 30 Sekunden, begünstigt.Quite essential for the solubility of the flake produced according to the invention, in particular in cold liquid, is to ensure that the starch which the oat contains does not gelatinize, for example due to too high a temperature. For the pasting is irreversible and counteracts the solubility of the product at least in cold liquid. When conditioning the ground and sighted oats with water and steam, water and steam are more preferably supplied for this purpose so that, despite sufficient temperature (due to heat input and due to mechanical energy of the device used for conditioning), the intermediate does not boil. Most preferably, water and steam are essentially completely taken up by the oatmeal, and the starch in the oats is at best "pre-gelatinized" in order to promote the adherence of the flour particles which is to be effected, more preferably by a short residence time in the conditioner, in particular between 20 and 30 seconds, favored.
Weitere Einzelheiten insbesondere zur technischen Durchführung der einzelnen Ver- fahrensschritte werden mit Bezug auf die beigefügte Zeichnung beschrieben.Further details, in particular relating to the technical implementation of the individual method steps, will be described with reference to the attached drawing.
Die Figur zeigt schematisch einen Ablaufplan einer bevorzugten Ausführungsform des erfindungsgemäßen Verfahrens.The figure shows schematically a flowchart of a preferred embodiment of the method according to the invention.
Bei dem erfindungsgemäßen Verfahren gemäß der Figur wird aus Haferflocken im Behälter 2 durch mehrere Verfahrensschritte eine in kalter Flüssigkeit lösliche, d. h. insbesondere suspendierbare Flocke 4 hergestellt. Aus dem Behälter 2 werden die Haferflocken über eine Dosiereinrichtung 6 zum Zerkleinern in eine Hammermühle 8 oder z. B. auch einen Walzenstuhl (nicht dargestellt) dosiert. Die Rotoren der Hammermühle 8 zerkleinern die Haferflocken zu Mehl. Durch ein Sieb 10 verlässt das Produkt die Zerkleinerungsstation 8 und wird über einen Zwi- schenlagerungsbehälter 12 einer Vibrationsschleuder 14 zum Sichten zugeführt. Das eine bestimmte Körnigkeit überschreitende, abgesiebte Gut (Abstoß 16) wird der Hammermühle 8 zum erneuten Mahlen zugeführt, während das gesichtete Mehl zur Konditionierung in einen Durchlaufmischer 18 gelangt. Dort wird es mit Wasser und Dampf konditioniert, wobei ihm Temperatur zugeführt wird, um die Aufnahme von Wasser und Dampf durch die gesichteten Mehlpartikel zu begünstigen und die Stärke (wie oben schon erwähnt) allenfalls „vorzuverkleistern". Denn die zugeführte Wasser- und Dampfmenge sowie die Temperatur dürfen auch in diesem Schritt nicht so hoch sein, dass die Stärke im Zwischenprodukt verkleistert würde. So wird bewirkt, dass nicht ein teigiges Zwischenprodukt entsteht. Im Konditionierer 18 entsteht also nicht ein zäh ziehendes Zwischenprodukt mit hohem Wassergehalt und entsprechenden back- reologischen Eigenschaften, sondern vielmehr ein gewissermaßen krümelig haftendes Zwischenprodukt.In the method according to the invention according to the figure, a flake 4 soluble in cold liquid, ie in particular suspendable, is produced from oat flakes in the container 2 by a plurality of method steps. From the container 2, the oatmeal via a metering device 6 for crushing in a hammer mill 8 or z. B. also a roller mill (not shown) dosed. The rotors of the hammer mill 8 crush the oatmeal into flour. The product leaves the comminuting station 8 through a sieve 10 and is fed via an intermediate storage container 12 to a vibratory sander 14 for sifting. The sieved material (reject 16) exceeding a certain granularity is fed to the hammer mill 8 for remilling, while the sifted flour passes into a continuous mixer 18 for conditioning. There it is conditioned with water and steam, where it is fed temperature to favor the absorption of water and steam by the spotted flour particles and the strength (as already mentioned above) if necessary, "vorzuverkleistern" because the amount of water and steam supplied The temperature must not be so high in this step that the starch in the intermediate product would be gelatinized, resulting in the formation of a doughy intermediate product, so that the conditioner 18 does not produce a tough intermediate with a high water content and corresponding re-rheological properties but rather a somewhat crumbly intermediate.
Beim Konditionieren also soll sich durch Feinabstimmung von zerstäubter Wasser- menge, Dampfmenge und Temperatur im Zwischenprodukt ein Zustand einstellen, der die Mehlpartikel - noch immer als Partikel gegeneinander abgegrenzt - aneinander haften lässt. So können im nächsten Schritt Pellets erzeugt werden, die nicht aus Teig, sondern aus aneinander haftenden Partikeln bestehen. Würde man also diese Pellets zwischen den Fingern zerreiben, zerschmierten sie nicht wie Teig, sondern zerfielen in leicht feucht haftende Partikel. Bewährt hat sich dafür eine Feuchte des konditionierten Zwischenproduktes von etwa 16%. Die Haftfähigkeit der Partikel aneinander wird durch die Feinabstimmung von Dampf und Temperatur beim Konditioneren - aber auch durch Feinabstimmung der Komprimierung, Temperaturführung und Verweilzeit beim Pelletieren- ferner so eingestellt, dass beim Flockieren die Pellets nicht zerfallen, son- dem dass die Partikel weiterhin - nun aber durch das Walzen flockenförmig - aneinander haften. So wird aus dem auch schon nach dem Mahlen und Sichten gut löslichen Mehl ein noch immer lösliches und nun auch noch gut handhabbares und gut dosierbares Produkt in der für den Konsumenten positiv assoziierten Form einer Getreideflocke. - A -During conditioning, fine-tuning of the atomized amount of water, the amount of steam and the temperature in the intermediate product should create a state in which the flour particles - still delimited as particles against each other - adhere to one another. Thus, in the next step, pellets can be produced which do not consist of dough, but consist of adhering particles. So if you grated these pellets between your fingers, they would not smear like dough but disintegrate into slightly moist particles. A moisture of the conditioned intermediate of about 16% has proved suitable for this purpose. Adherence of the particles to one another is adjusted by conditioning the steam and the temperature during conditioning - as well as by fine-tuning the compression, temperature control and residence time during pelleting - so that the pellets do not disintegrate during flocculation, but that the particles continue to do so but by rolling flake - stick to each other. Thus, the flour, which is readily soluble even after grinding and grading, becomes a product which is still soluble and now also easy to handle and well dosed, in the form of a cereal flake, which is positively associated with the consumer. - A -
Das konditionierte Produkt wird also aus dem Durchlaufmischer 18 unmittelbar in eine Presse 20 überfuhrt, wo Koller das Produkt durch die Bohrungen (Durchmesser ungefähr 2 mm) einer Matrize pressen Im Presskanal wird das Mehl zu einem Pellet verdichtet und am Austritt der Matrize von einem Abstreifer auf die erforderliche Lange geschnittenThe conditioned product is thus transferred from the continuous mixer 18 directly into a press 20, where Koller press the product through the holes (diameter about 2 mm) of a die in the press channel the flour is compacted into a pellet and at the exit of the die of a scraper on cut the required length
Diese Pellets mit einem Durchmesser von ungefähr 2 mm und einer Lange von ungefähr 10 mm werden schließlich zu einem Walzwerk 22 transportiert Dort werden die Pellets von vorzugsweise polierten oder verchromten, dampfbeheizten Walzen zu FIo- cken gewalzt (flockiert), wahrend die heiße Oberflache der Walzen die Flocken austrocknet Messerabstreifer 24 streifen die an der Walzenoberflache haftenden Flocken ab Dieses Endprodukt des erfindungsgemaßen Verfahrens wird dann unmittelbar zum Verpacken weitergeleitetThese pellets, with a diameter of about 2 mm and a length of about 10 mm, are finally transported to a rolling mill 22. There, the pellets are rolled (flaked) from preferably polished or chrome-plated, steam-heated rolls to flakes, while the hot surface of the rolls the flakes dried out Knife scrapers 24 strip off the flakes adhering to the roll surface This end product of the process according to the invention is then passed on immediately for packaging
Das Verfahren kann mit einem Massestrom der verarbeiteten Substanz von ungefähr 1 000 kg pro Stunde arbeitenThe process can operate with a mass flow of the processed substance of about 1,000 kg per hour
An Stelle des Durchlaufmischers 18 und der Presse 20 kann erfindungsgemaß auch ein Extruder eingesetzt werden Der Extruder ist dann allerdings gegenüber dem, was im Nahrungsmittelbereich gewohnlich unter Extrudieren verstanden wird, gewissermaßen zweckentfremdet Denn gewöhnlich werden Nahrungsmittel im Extruder durch entsprechende Warmezufuhrung und/oder entsprechendes Lange/Durchmesser- Verhaltnis und/oder hohen Druck vor der Dusenplatte am Austritt des Extruders und/oder Wasser- und/oder Dampfzugabe in größeren Anteilen Einflüssen ausgesetzt, die sich auf das erfindungsgemaße Verfahren nachteilig auswirken wurden Das Zwischenprodukt wurde nämlich kochen und z B daher verkleistern und/oder beim Austritt aus dem Extruder expandieren („aufpoppen") Erfindungsgemaß aber sind die Extruder-Parameter derart eingestellt, dass das Konditionieren erfindungsgemaß ablaufen kann Mit anderen Worten ist das Lange/Durchmesser-Verhaltnis des Extruders so eingestellt, dass die Verweilzeit des Zwischenprodukts im Extruder gering ist Ferner werden dadurch sowie durch geeignete Fuhrung der Temperatur und der mechanischen Energie (z B Drehzahl) die Temperatur vorzugsweise unter 90 0C gehalten sowie auch vor der Dusenplatte am Austritt des Extruders ein so geringer Druck aufgebaut, dass beim Austritt des Zwischenprodukts keine Expansion und daher kein Auf- poppen bewirkt wird, sondern nur Pellets aus aneinander haftenden Mehlpartikeln entstehen. Instead of the continuous mixer 18 and the press 20, according to the invention, an extruder can also be used. However, the extruder is in a sense misappropriated from what is usually understood by extrusion in the food industry. Usually, foodstuffs in the extruder are replaced by appropriate heat supply and / or corresponding length. Diameter Ratio and / or high pressure in front of the Dusenplatte at the outlet of the extruder and / or water and / or steam addition in larger proportions exposed to influences that would adversely affect the inventive method, namely, the intermediate product was boil and z B therefore gelatinize and or according to the invention expand the extruder parameters are set such that the conditioning can run according to the invention In other words, the long / diameter ratio of the extruder is set so that the residence time of the intermediate product in the extruder is low Further, characterized as well as by appropriate leadership of the temperature and the mechanical energy (eg speed) the temperature is preferably below 90 0 C maintained as well as before the Dusenplatte at the outlet of the extruder such a low pressure is built up in that at the outlet of the intermediate product no expansion and therefore no Poppen is caused, but only pellets of adhering flour particles arise.
Claims
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE102005039155A DE102005039155A1 (en) | 2005-08-17 | 2005-08-17 | Process for the preparation of soluble food flakes |
| DE102005039155.9 | 2005-08-17 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2007020059A1 true WO2007020059A1 (en) | 2007-02-22 |
Family
ID=37467510
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/EP2006/008055 Ceased WO2007020059A1 (en) | 2005-08-17 | 2006-08-16 | Method for producing soluble foodstuff flakes |
Country Status (2)
| Country | Link |
|---|---|
| DE (1) | DE102005039155A1 (en) |
| WO (1) | WO2007020059A1 (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9504272B2 (en) | 2008-11-04 | 2016-11-29 | The Quaker Oats Company | Method of processing oats to achieve oats with an increased avenanthramide content |
| US9510614B2 (en) | 2008-11-04 | 2016-12-06 | The Quaker Oats Company | Food products prepared with soluble whole grain oat flour |
| US9622500B2 (en) | 2008-11-04 | 2017-04-18 | The Quaker Oats Company | Food products prepared with soluble whole grain oat flour |
| US10092016B2 (en) | 2011-07-12 | 2018-10-09 | Pepsico, Inc. | Method of preparing an oat-containing dairy beverage |
| US10426181B2 (en) | 2011-03-21 | 2019-10-01 | The Quaker Oats Company | Method for preparing high acid RTD whole grain beverages |
| US10689678B2 (en) | 2008-11-04 | 2020-06-23 | The Quaker Oats Company | Method and composition comprising hydrolyzed starch |
| US10913963B2 (en) | 2016-03-22 | 2021-02-09 | The Quaker Oats Company | Method and apparatus for controlled hydrolysis |
| US10980244B2 (en) | 2008-11-04 | 2021-04-20 | The Quaker Oats Company | Whole grain composition comprising hydrolyzed starch |
| US11172695B2 (en) | 2016-03-22 | 2021-11-16 | The Quaker Oats Company | Method, apparatus, and product providing hydrolyzed starch and fiber |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2110025A1 (en) * | 2008-04-18 | 2009-10-21 | Nestec S.A. | Cereal-based instant drink |
| US8802177B2 (en) * | 2008-11-04 | 2014-08-12 | The Quaker Oats Company | Soluble oat or barley flour and method of making utilizing a continuous cooker |
| US8795754B2 (en) | 2008-11-04 | 2014-08-05 | The Quaker Oats Company | Soluble oat or barley flour and method of making utilizing a continuous cooker |
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| US2898210A (en) * | 1957-04-01 | 1959-08-04 | Quaker Oats Co | Process for producing rolled oats |
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| US3620760A (en) * | 1968-11-25 | 1971-11-16 | Ralston Purina Co | Cook-in-the-bowl cereal |
| US3640729A (en) * | 1969-05-08 | 1972-02-08 | Nabisco Inc | Instant oat cereal product |
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| SU1750610A1 (en) * | 1990-11-13 | 1992-07-30 | Всесоюзный научно-исследовательский институт зерна и продуктов его переработки | Method for production of oat flakes |
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| US4551347A (en) * | 1983-09-14 | 1985-11-05 | Nabisco Brands, Inc. | Process of preparing instant, flaked, wheat farina |
| US5523109A (en) * | 1994-06-16 | 1996-06-04 | General Mills, Inc. | Oat flour and method of preparation |
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2005
- 2005-08-17 DE DE102005039155A patent/DE102005039155A1/en not_active Ceased
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2006
- 2006-08-16 WO PCT/EP2006/008055 patent/WO2007020059A1/en not_active Ceased
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|---|---|---|---|---|
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9504272B2 (en) | 2008-11-04 | 2016-11-29 | The Quaker Oats Company | Method of processing oats to achieve oats with an increased avenanthramide content |
| US9510614B2 (en) | 2008-11-04 | 2016-12-06 | The Quaker Oats Company | Food products prepared with soluble whole grain oat flour |
| US9622500B2 (en) | 2008-11-04 | 2017-04-18 | The Quaker Oats Company | Food products prepared with soluble whole grain oat flour |
| US10689678B2 (en) | 2008-11-04 | 2020-06-23 | The Quaker Oats Company | Method and composition comprising hydrolyzed starch |
| US10975404B2 (en) | 2008-11-04 | 2021-04-13 | The Quaker Oats Company | Method and composition comprising hydrolyzed starch |
| US10980244B2 (en) | 2008-11-04 | 2021-04-20 | The Quaker Oats Company | Whole grain composition comprising hydrolyzed starch |
| US10426181B2 (en) | 2011-03-21 | 2019-10-01 | The Quaker Oats Company | Method for preparing high acid RTD whole grain beverages |
| US10092016B2 (en) | 2011-07-12 | 2018-10-09 | Pepsico, Inc. | Method of preparing an oat-containing dairy beverage |
| US10913963B2 (en) | 2016-03-22 | 2021-02-09 | The Quaker Oats Company | Method and apparatus for controlled hydrolysis |
| US11172695B2 (en) | 2016-03-22 | 2021-11-16 | The Quaker Oats Company | Method, apparatus, and product providing hydrolyzed starch and fiber |
Also Published As
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|---|---|
| DE102005039155A1 (en) | 2007-02-22 |
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