WO2009111867A1 - Set of cereal products obtained by sifting flakes of cereal grains - Google Patents

Abstract

The invention relates to a set of products obtained by sifting and grinding flakes or grits of oat or oat and flax (f) or cereal food(s) of type (A) such as wheat, rice, maize, flax, millet, sorghum, soybeans, rye, triticale, Forge, taf, wild rice, spelt, buckwheat, T pigweed, quinoa, canihua, cockscomb or combinations thereof or other food particles and additives with natural or artificial flavours (n) such as: cinnamon and spice, maple and brown sugar, wild fruits, peaches and cream, apple and cinnamon, raisin and brown sugar, or natural or artificial sweet-flavoured additives such as: brown sugar, sugar, maple sugar, dehydrated honey, in order to produce thick, semi-liquid and liquid food products, and by liquefaction in order to produce very liquid and super-liquid food products that can be drunk such as coffee, wherein it was proven that the method for sifting and liquefying cereal particles can be applied in a relative manner to any other group of food particles, provided that the particle groups include particles having a size ranging from small to large, small to medium, or others, with approximately 2 % of floury particles.

Description

 Title of the invention

SET OF CEREAL PRODUCTS FORMED FROM SIZING OF CEREAL GRAIN FLAKES

Technical area

This invention relates to: firstly, the creation and production of dishes E and F which respectively derive food B and C which originates from a food A which is gruel or oatmeal traditional. In a second step, the creation and production of dishes G which derives from T food D which is the result of a modification of food C by the increase in volume of 27 to 75% of small particles which passes through a sieve with lmm squares to provide even softer textures while the rest of the particles remain unchanged.

Thirdly, the demonstration that the process used to make oatmeal E and F is relatively applicable to other cereal grits or flakes such as wheat, rice, maize and flax. , millet, sorghum, soya, rye, triticale, barley, teff, wild rice, spelled, buckwheat, amaranth, quinoa, canihua, cockscomb or combinations thereof to form food groups of (type B and C) that will be used to produce food groups of (type E and F). Fourthly, the demonstration that the process used to make oatmeal foods is relatively applicable to other cereal grits or flakes such as wheat, rice, corn, flax, millet, sorghum, soya, rye, triticale, barley, teff, wild rice, spelled, buckwheat, amaranth, quinoa, canihua, cockscomb or combinations thereof to form (G-type) food groups that derive from a food group of (type D) which is also the result of a modification of the food groups of (type C) by increasing the volume of 27 to 75% of small particles which passes through a sieve which is provided with spacings of 1 mm square to offer dishes with even softer texture for these cereals. In a fifth step, the creation and production of three dishes Ens, Fns and Gns which derive from Bns, Cns and Dns foods which are each composed of three groups: 1-73% oatmeal particles or oat flakes which are exactly the same as food B, C and D, 2- 10% of various natural or artificial additives (n) with one or other of the following ingredients: cinnamon and spices, maple and brown sugar, fruit wild, peaches and cream, apple and cinnamon or grape sugar and 3- and 17% of particles of different sugar additives (s) with ^one or other T natural or artificial sugars following: brown sugars, sugar, sugar of maple, dehydrated honey, then the mixture of the three groups of elements together, therefore, a 73% portion of oatmeal or oat flake particles and a 10% portion of particles of a natural or artificial additive (n ) which are mixed to the portion of 17% of particles ^of an additive sweetened (s) to form the Bns, Cns and Dns foods that will produce the natural or artificial flavor and sweetness of Ens, Fns and Gns dishes. In a sixth time, the demonstration that the process used to make the three dishes Ens, Fns and Gns derived from Bns, Cns and Dns food from oatmeal or oat flakes, is relatively applicable to other cereal grits or flakes such as wheat, rice, corn, flax , millet, sorghum, soya, rye, triticale, blacksmith, teff, wild rice, spelled, buckwheat, amaranth, quinoa, canihua, cockscomb or in combinations of them to form three groups of dishes (type Ens, Fns and Gns) which derive from the three food groups of (type Bns, Cns and Dns) which are composed of three groups: 1- 73% of particles of Oatmeal or oat flakes that are exactly the same as those of the food groups of (type B, C and D), 2- 10% of particles of different natural or artificial additives with any of the ingredients following: cinnamon and spices, maple and brown sugar, wild fruit, peach and cream, apple and cinnamon, or raisin and brown sugar (n) and 3- 17% of diff particles erent sweet additive (s) with one ^or other natural or artificial sweeteners following: brown sugars, sugar, maple sugar, dehydrated honey, then the mixture of the three groups of elements together, therefore, a portion of 73% grits or oatmeal particles and a 10% portion of particles of a natural or artificial additive that are mixed (n) with the 17% portion of a sweet additive (s) for form the three food groups (type Bns, Cns and Dns) that will produce the natural or artificial flavor and sweetness of the three groups of dishes (type Ens, Fns and Gns).

Seventhly, the creation and production of a very liquid variant for dishes E6, F6 and G6 and a super-liquid variant for dishes E9, F9 and G9 derived from foods B, C and D which are each composed of by particles that have exactly the same size and proportion as those of E3, F3 and G3, except for their recipe which takes 2 cups of water rather than just one and because of this, it allows them to be consumed like a coffee or a very liquid dish. In the eighth step, the demonstration that the process used to make the highly liquid variant for dishes E6, F6 and G6 and the super-liquid variant for dishes E9, F9 and G9 which derive from foods B, C and D which are each composed of particles of exactly the same size and proportion as those of E3, F3 and G3, is relatively applicable to other cereal grits or flakes such as wheat, rice, corn, flax , millet, sorghum, soya, rye, triticale, barley, teff, wild rice, spelled, buckwheat, amaranth, quinoa, canihua, cockscomb or has combinations of these to form a very liquid variant for the three groups of dishes (type E6, F6 and G6) and a super-liquid variant for the three groups of dishes (type E9, F9 and G9) which are derived of the three food groups of (type B, C and D) except for their recipe which takes 2 cups of water rather than one and because of this, it allows them to be eaten like a coffee or a very liquid dish. In the ninth stage, the creation and production of a very liquid variant for the three dishes Ens6, Fns6 and Gns6 and a super-liquid variant for the three dishes Ens9, Fns9 and Gns9 which derive from foods Bns6, Cnsό and Dns6 which are each composed by three groups: 1- 62.4% of particles groats or oat flakes that are exactly the same as those of food B, C and D, 2- 8.5% of particles of different natural or artificial additives with ^one or any of the following ingredients: cinnamon and spices, maple and brown sugar, wild fruit, peach and cream, apple and cinnamon, or raisin and brown sugar (n) and 3- 29.1% of particles of various sweet additives with one or the other of the following natural or artificial sugars: brown sugar, sugar, maple sugar, dehydrated honey, then the mixture of the three groups of elements together, therefore, a portion of 62.4% oatmeal particles and a 8.5% portion of a natural or artificial additive particles that are mixed with the 29.1% portion of a sweet additive particles to form the Bns6, Cns6 and Dns6 will produce the natural or artificial flavor and sweetness of the dishes of the very liquid variant Ens6, Fns6 and Gns6 which require 1 cup V2 of hot liquid rather than just one and a super liquid variant for dishes Ens9, Fns9 and Gns9 that require 2 cups of hot liquid rather than just one and because of this, it allows them to be consumed like a coffee or a very liquid dish. In a tenth time, the demonstration that the process used to make the highly liquid variant of three dishes Ens6, Fns6 and Gnn6 and the super liquid variant of the three dishes Ens9, Fns9 and Gns9 which derive foods Bns6, Cns6 and Dns6 which are each consisting of three groups: 1- 62.4% of oatmeal or oatmeal particles, applied in a relative manner to other cereal grits or flakes such as wheat, rice, maize, flax, millet , sorghum, soya, rye, triticale, barley, teff, wild rice, spelled, buckwheat, amaranth, quinoa, canihua, cockscomb or in combinations of these, to produce in part the three food groups of (type Bns6, Cns6 and Dns6), 2- 8.5% of particles of different natural or artificial additives with any of the following ingredients: cinnamon and spices, maple and brown sugar, wild fruit, peach and cream, apple and cinnamon, or grape and cassona of (n) and 3- 29.1% of various sweet additives with one or more of the following natural or artificial sugars: brown sugar, sugar, maple sugar, dehydrated honey, then the mixture of three groups of elements together, therefore, a 62.4% portion of oatmeal or oatmeal particles and a 8.5% portion of a natural or artificial additive (n) that are mixed with the 29.1% portion of particles of a sweet additive (s) to form the three food groups of (type Bns6, Cns6 and Dns6) that will produce the natural or artificial flavor (n) and sweet taste (s) for all three groups of dishes very liquid (type Ens6, Fns6 and Gns6) requiring 1 cups ¹ a hot liquid ^rather than a single and a great liquid variant for three highly liquid food groups (type Ens9, Fns9 and Gns9) which require two cups of hot liquid rather than just one and because of this, this allows them to be consumed co even a coffee or a very liquid dish. In an eleventh time, the demonstration that the process of liquefaction of the recipes which makes it possible to transform thick, half-liquid and liquid dishes: E1, E2, E3, F1, F2, F3, G1, G2, G3, Ens1, Ens2, SL3, Fns1, Fns2, Fns3, Gns1, Gns2, Gns3, Ef1, Ef2, Ef3, Ff1, Ff2, FD, GfI, Gf2, GO, Efns1, Efns2, Efns3, Ffns1, Ffns2, Ffns3, Gfns1, Gfns2 and Gfns3 and the groups of (type E1, E2, E3, F1, F2, F3, G1, G2, G3, Ens1, Ens2, Ens3, Fns1, Fns2, Fns3, Gns1, Gns2, Gns3, Ef1, Ef2, Ef3, FfI , Ff2, Ff3, GfI, Gf2, Gf3, Efns1, Efns2, Efns3, Ffns1, Ffns2, Ffns3, Gfns1, Gfns2 and Gfns3) in super-liquid food, applies in a relative manner to all other food items which contain particles. wet or dry foods to allow them to be consumed like coffee, ie everywhere, in a coffee pot, while walking, in motorized public transport, while driving a vehicle, in the office or in public places or other but provided that the gr The particles in the dishes are not too big and, if so, their volume is reduced appropriately so that their fluidity condition is functional. In a twelfth time, the creation and production of three dishes Ef, Ff and Gf which derive from foods Bf, Cf and Df which are each composed of two groups: 1-80% oatmeal particles or oat flakes which are exactly the same as food B, C and D, 2- 20% flurried flake or flake particles, then mixing the two groups of elements together, therefore, the 80% portion of oatmeal or oatmeal particles is mixed uniformly to the 20% portion of groat particles or flakes of flax to form the foods Bf, Cf and Df which serve to produce the dishes Ef, Ff and Gf. In a thirteenth time, the demonstration that the process used to make the three dishes Ef, Ff and Gf derived from foods Bf, Cf and Df which are each composed of two groups of elements: 1- 80% of particles of groats or oatmeal, is applied in a relative manner to other cereal groats or flakes such as wheat, rice, maize, millet, sorghum, soya, rye, triticale, Forge, teff, wild rice, spelled, buckwheat, amaranth, quinoa, canihua, cockscomb or combinations thereof, their particles are exactly the same size as those of foods B, C and D, 2- 20% of groats particles or flakes of flax (f), then mixing the two groups of elements together, therefore, the 80% portion of groats particles or oat flakes is mixed uniform to the 20% portion of groat particles or flakes of flax to form the three food groups of (type Bf, Cf and Df) which will produce the natural or artificial flavor and sweetness of the three groups of dishes (type Ef, Ff and Gf). In a fourteenth time, the creation and production of three dishes Efns, Ffns and Gfns which derive foods Bfns, Cfns and Dfns which are each composed of three groups: 1- 73% (58.4% of particles of groats or flakes of oats and 14.6% of flake particles or flakes of flax (f)) which have the same in size and percentage as those of Bns, Cns and Dns foods, 10% of particles which are a natural or artificial additive to one or F other flavors that follow: cinnamon and spices, maple and brown sugar, wild fruit, peach and cream, apple and cinnamon, or raisin and brown sugar to produce the flavor (n) of dishes Efns, Ffns and Gfns and the rest 17% fine granules or floury particles that are a sweet additive (s) that is of natural or artificial origin from one or other of the following sugars: brown sugar, sugar, maple sugar, honey dehydrated to produce the sweet taste ( s) Mets Efns, Ffns and Gfns, then the mixture of the three groups d ^Elements together, therefore, the portion of 73% of particles of oat groats and flax (f) has a portion of 10% of particles of a natural or artificial additives which are mixed to the portion of 17% particles of a sweet additive to form the Bfns, Cfns and Dfns foods which will produce the natural or artificial flavor and sweetness of the Efns, Ffns and Gfns dishes. In a fifteenth step, the demonstration that the process which serves to manufacture the three dishes Efns, Ffns and Gfns which derive foods Bfns, Cfns and Dfns which are each composed by three groups of elements: 1- 73% (58.4% of grits or oatmeal particles, is applied in a relative manner to other cereal grits or flakes such as wheat, rice, maize, millet, sorghum, soya, rye, triticale, Forge, teff, wild rice, spelled, buckwheat, amaranth, quinoa, canihua, cockscomb or combinations thereof and 21.9% grit particles or flakes of Hn ( (f) their particles have the same size as those of foods of B, C and D, 2-10% of particles which are a natural or artificial additive to one or other of the following flavors: cinnamon and spices, maple and brown sugar, wild fruit, peach and cream, apple and cinnamon, or raisin and brown sugar to produce the flavor (n) of the three g roups dishes (type EFNS, FFNS and Gfns) and the rest 17% 3- fine granules or particles which are mealy mellitus additive (s) which is ^of natural or artificial origin Fun or Fautres sugars following: brown sugar, sugar, ^maple sugar, dried honey to produce sweet taste (s) of the three groups of dishes (type Efns, Ffns and Gf), then the mixture of the three groups of elements together, therefore, the portion of 73% of particles of oatmeal and Hn ( f) has a 10% portion of particles of a natural or artificial additive (n) that are mixed with the 17% portion of a sweet additive (s) to form the three food groups of (type) Bfns, Cfns and Dfns) which serve to produce the natural or artificial flavor and sweetness of the three groups of dishes (type Efns, Ffns and Gf). In a sixteenth step, the creation and production of a very liquid variant for the three dishes Ef6, Ff6 and Gf6 and a super-liquid variant for the three dishes Ef9, Ff9 and Gf9 which derive from foods Bf6, Cf6 and Df6 which are each composed of two groups of elements: 1- 80% grits particles or oat flakes and 2- 20% particles of groats or flakes flax (f), their particles have exactly the same size as those Ef3, Ff3 and GO, then mixing the two groups of elements together, therefore, the 80% portion of oatmeal or oatmeal particles is mixed uniformly with the 20% portion of groats or flakes Hn to form Bf foods, Cf, and Df, which are used to produce the food of very liquid variant Ens6, Fns6 and Gns6 that require 1 cup ^1A of hot liquid and food super liquid variant dishes Ens9, Fns9 and Gns9 that require ????? 2 cups of hot liquid rather than just one and because of this, it allows them to be consumed like a coffee or a very liquid dish. In a seventeenth step, the demonstration that the process used to make the highly liquid variant for the three dishes Ef6, Ff6 and Gf6 and the super liquid variant for the three dishes Ef9, Ff9 and Gf9 derived from foods Bf6, Cf6 and Df6 which are each composed of two groups of elements: 1- 80% oatmeal particles or oat flakes are applied relatively to other cereal grits or flakes such as wheat, rice, maize , millet, sorghum, soya, rye, triticale, barley, teff, wild rice, spelled, buckwheat, amaranth, quinoa, canihua, cockscomb or combinations of these and 2-20% grit particles or flakes of Hn (f), their particles have exactly the same size as those of the dishes Eβ, Ff3 and Gf3, then the mixture of the two groups of elements together, therefore, the 80% portion of oatmeal or oatmeal particles is blended uniformly 20% of grit particles or flakes of Hn to form the three food groups of (type Bf, Cf and Df) which serve to produce the three groups of very liquid foods (type Ef6, Ff6 and Gf6) which require 1 cups of hot liquid and a super liquid variant for the three groups of very liquid foods (type Ef9, Ff9 and Gf9) that require ????? 2 cups of hot liquid rather than just one and because of this, it allows them to be consumed like a coffee or a very liquid dish. In an eighteenth time, the creation and production of a very liquid variant for the three dishes Efns6, Ffnsθ and Gfnsό and a super liquid variant for the three dishes Efns9, Ffns9 and Gfns9 which derive from Bfnsό, Cfnsό foods. and Dfnsό which are each composed of three groups: 1- 62.4% (49.92 gram particles or oat flakes and 12.48% grit particles or flakes of Hn (f)) which are the same in percentage and size as those Bfnsό, Cfnsό and Dfnsό foods, 2- 8.5% of particles that are a natural or artificial additive such as any of the following flavors: cinnamon and spices, maple and brown sugar, wild fruit, peach and cream, apple and cinnamon, or raisin and brown sugar to produce the flavor (n) of dishes Efnsό, Ffnsό, Gfnsό, Efns9, Ffns9 and Gfns9 and the remainder 3- 29.1% of fine granules or floury particles which are a sweet additive (s) which is of natural or artificial origin of one or other of the following sugars: brown sugar, sugar, maple sugar, honey dehydrated to produce the sweet taste (s) dishes Efnsό, Ffnsό, Gfnsό, Efns9, Ffns9 and Gfns9 , then, the mixture of the three groups of elements together, therefore, the 62.4% portion of oat groats and flax particles (f) has a portion of 8.5% of particles of a natural or artificial additive that are mixed with the 29.1% portion of a sweet additive particles to form the Bfnsό, Cfnsό and Dfnsό foods which will produce the natural or artificial flavor and sweetness of the Efnsό, Ffnsό, Gfnsό, Efns9, Ffns9 and Gfns9 dishes. In a nineteenth time, the demonstration that the process used to make the highly liquid variant for the three dishes Efnsό, Ffnsό and Gfnsό and the super-liquid variant for the three dishes Efns9, Ffns9 and Gfns9 which all derive from Bfnsό foods, Cfnsό Dfnsό and which are each composed by which three groups of elements: 1- 62.4% (49.92 grits or particles ^oatmeal applies so on other groats or cereal flakes such as wheat, rice maize, millet, sorghum, soya, rye, triticale, barley, teff, wild rice, spelled, buckwheat, amaranth, quinoa, canihua, of cockscomb or combinations thereof and 12.48% of groats or flakes of flax (f)) which are the same in percentage and size as those of the three food groups of (type Bfnsό, Cfnsό and Dfnsό) , 2- 8.5% of particles that are a natural or artificial additive as one or the other of the following avengers: cinnamon and spices, maple and brown sugar, wild fruit, peach and cream, apple and cinnamon, or raisin and brown sugar to produce the flavor (n) of the three groups of very liquid dishes of (type Efnsό, Ffnsό and Gfnsό ) and the three groups of liquid super dishes (type Efns9, Ffns9 and Gfns9) and the remainder 29.1% 3- fine granules or particles which are mealy mellitus additive (s) that is natural or artificial origin of ^the one or ^the other of the following sugars: brown sugar, sugar, maple sugar, dried honey to produce the sweet flavor (s) of the three groups of highly liquid food (type Efnsό, Ffnsό and Gfnsό) and three groups of super-liquid foods of (type Efns9, Ffns9 and Gfns9), then the mixture of the three groups of elements together, therefore, the 62.4% portion of oat groats and flax particles (f) has a portion of 8.5 % of particles of a natural or artificial additive that are mixed with the 29.1% particles of a sweet additive to form the three food groups of (type Bfnsό, Cfnsό and Dfnsό) which will serve to produce the natural or artificial flavor and sweetness of the three groups of very liquid meals of (type Efnsό, Ffnsό and Gfnsό) and the three super-liquid food groups of (type Efns9, Ffns9 and Gfns9). In a twentieth time, the demonstration that the process that serves to separate the particles of oatmeal or oatmeal into two size groups that are: the flourous particles a (means -) together to form the foods C and Cf and the part cereals of foods composed of natural (n) and sweet additives: Cns, Cnsό, Cfns and Cfnsό which are used to produce the cereal dishes respectively: Fl, F2, F3, F6, F9, Ff1, Ff2 , Ff3, Ffό and Ff9 and dishes composed of natural (n) and sweet additives: Fnsl, Fns2, Fns3, Fnsό, Fns9, Ffnsl, Ffns2, Ffns3, Ffnsό and Ffns9 and the large-sized particles together for to form foods B and Bf and the cereals part of foods composed of natural (n) and sweet additives: Dns, Dnsό, Dfns and Dfnsό which are used to produce respectively cereal dishes (s): El, E2, E3, E6, E9, EfI, Ef2, Ef3, Efό and Ef9 and the dishes composed of natural additives (n) and sweetened (s): Ensl, Ens2, Ens3, Ensό, Ens9, E fnsl, Efns2, Efns3, Dfnsό and Efns9 applies relatively to the following oatmeal or cereal flakes: wheat, rice, maize, flax, millet, sorghum, soya, rye, triticale, barley, teff, wild rice, spelled, buckwheat, amaranth, quinoa, canihua, cockscomb or combinations thereof, but also to all other food particles that contain particles of different sizes: (from floury to coarse particles) ) or (from medium to floury particles) or (from small to medium flour particles) or (from small to large particles) or (from small to medium particles) or (from medium to large particles) provided that their differences in size are sufficient .

In a twenty-first step, the demonstration that the process that serves to modify the particles of oatmeal or oat flakes of the food C to form a new food D by the crushing of the small particles into small particles up to obtaining a volume that goes from 27 to 75% of small particles (still including the low level of 2% floury particles) that can pass through a sieve that has spacings of 1 mm squared while the rest keep their larger size to form the food D and Df and the cereal part of the food Dns, Dns6, Dfns and Dfnsβ which serve respectively to produce the cereal dishes (s): Gl, G2, G3, G6, G9, GfI, Gf2, Gf3, Gf6 and Gf9 and dishes composed of natural (n) and sweet additives: Gnsl, Gns2, Gns3, Gns6, Gns9, Gfnsl, Gfns2, Gfns3, Gfnsό and Gfns9, apply relatively to grits or flakes of the following cereals: wheat, rice, maize, flax, millet, sorghum, soya, rye, triticale, barley, teff, ri z wild, spelled, buckwheat, amaranth, quinoa, canihua, cockscomb or combinations thereof, but also to all other food particles that have particles of different sizes: (from floury particles to large) or (from medium to floury particles) or (from small to medium particles) or (from small to medium particles) or (from medium to large particles) provided that their differences in size are sufficient.

This invention relates firstly to the creation and production of Mets E and F which derive from Oatmeal and Oat Flour Foods B and C and involve the following operations:

(L1) - The sieving of food A (which is oatmeal or oatmeal traditional) which contains particles that vary from floury to large is carried out with a sieve which consists of a fine mesh which has spacings of: 2millimeters square or 1.66mm by 3mm or 1.5mm by 3mm or 2.5mm squared or 3mm squared to retain in the sieve the medium to large particles that will form the food B and isolate in another container the small a (medium -) particles which will form the food C according to the following sizes: the food B which varies in thickness between 0.8 and 1.7mm, in width between 1.4 and 9mm and in length between 4 and 1 lmm and the food C which varies in thickness between 0.008 and 1.5mm or less, in width between 1 and 2.9mm or less and finally in length between 1.6 and 2.9mm or less and very important with not more than 2% of flour particles. (The process used to produce foods E and F that derive from Oatmeal and oatmeal foods B and C is relatively applicable to the following other (type A) foods: wheat, rice, maize, flax, millet, sorghum, soya, rye, triticale, blacksmith, teff, wild rice, spelled, buckwheat, amaranth, quinoa, canihua or cockscomb, provided that it is made according to their size of flake or respective oatmeal, that is to say, the medium to large particles together to form in turn a food of (type B) proportional to oats and small to (averages -) particles together to form also alternately a food of (type C) always proportional to oats.)

(1.2) - The development of recipes for foods B and C and their cooking to produce foods E and F in three variants: thick, half-liquid or liquid. at. The development of the recipes for cooking food B according to the three preparation variants E1, E2 and E3: the preparation Ensl must be done with a ratio that varies as follows: for one cup of boiling water it is introduced between 7 / 16 to 9/16 of cup of medium to large particles to obtain a thick mixture and 50 to 60 seconds of boiling complete the cooking for an optimum taste, the preparation E2 must be done with a ratio which varies as follows: for a a cup of boiling water is introduced between 5/16 to 7/16 cup of medium to large particles to obtain a half-liquid mixture and 40 to 50 seconds of boiling complete the cooking for optimum taste and preparation E3 must be done with a ratio that varies as follows: for one cup of boiling water, between 3/16 to 5/16 cup of medium to large particles is added to obtain a liquid mixture and 30 to 40 seconds of boiling. complete the cooking for optimum taste . b. The preparation of the recipes for cooking food C according to the three preparation variants Fl, F2 and F3: the preparation Fl must be done with a ratio that varies as follows: for one cup of boiling water, it is introduced between 7/16 to 9/16 cup of small a (medium -) particles to obtain a thick mixture and 50 to 60 seconds of boiling complete the cooking for optimum taste, the preparation F2 must be done with a ratio that varies as follows: for one cup of boiling water, between 5/16 to 7/16 cups of small a (medium) particles are added to obtain a half-liquid mixture and 40 to 50 seconds of boiling complete the cooking for optimum taste and preparation F3 should be done with a ratio that varies as follows: for a cup of boiling water is introduced between 3/16 to 5/16 cup of small a (medium -) particles to obtain a liquid mixture and 30 to 40 seconds of boiling complete the cooking for a go would be optimum.

2- This invention relates in a second step, the creation and production of dishes G which derive from V food D and they involve the following operations:

(2.1) - The crushing of medium-sized particles of food C to a product which respects in volume a ratio of approximately 2% of flourous particles, 73% of particles which have a size which passes to through a sieve which is provided with spacings of 1mm square and the remaining 25% which have a greater dimension which varies: in thickness between 1 and 1.4mm thick, in width between 1 and 2.9mm and in length between 1 and 2.9 mm to form the food D.

(2.2) - The development of recipes for food D and their cooking to produce dishes G in three variants: thick, half-liquid or liquid; at. The development of the recipes for cooking food D according to the three preparation variants Gl, G2 and G3: the preparation Gl must be done with a ratio which varies as follows: for a cup of boiling water it is introduced between 7 / 16 to 9/16 cup of small a (medium -) particles to obtain a thick mixture and 50 to 60 seconds of boiling complete the cooking for optimum taste, preparation G2 must be done with a ratio that varies as follows : for a cup of boiling water, between 5/16 to 7/16 cups of small a (medium) particles are added to obtain a half-liquid mixture and 40 to 50 seconds of boiling complete the cooking for a optimum taste and preparation G3 should be done with a ratio that varies as follows: for a cup of boiling water is introduced between 3/16 to 5/16 cup of small a (medium -) particles to obtain a mixture liquid and 30 to 40 seconds of boiling complete the cooking for a g optimum.

3- This invention relates, in a third step, to products formed by sieving flakes or gruels of (type A) feeds, to produce two groups of dishes (type E and F) which will derive from the two food groups of ( types B and C), such as oats, but which will come from groats or flakes of any of the following cereals: wheat, rice, maize, millet, sorghum, soya, rye, triticale, barley, teff, wild rice, spelled, buckwheat, amaranth, quinoa, canihua, cockscomb or combinations thereof, provided that they are made according to their size of respective flakes or groats, (i.e. ie, the medium-sized particles together or the medium-sized particles together to form in turn a group of food (type B) proportional to oats and small a (average -) particles together to form also one after another food group of (type C) always proportional to oats their creation and production include the following steps:

(3.1) - (Example 1 with Forge because its grain is about the size of oats) sift the food of (type A) which is oatmeal or barley flakes that contain particles that vary in size between large flour mills to retain in a sieve the medium-sized large particles that will form the food of (type B) and isolate in another container the flourous particles a (medium -) which will form the food of (type C) according to the following sizes: the food of (type B): which varies in thickness between 0.8 and 1.7mm, in width between 1.4 and 9mm and in length between 4 and 1mm and the food of (type C): which varies in thickness between 0.008 and 1.5mm, in width between 1 and 2.9mm, in length between 1.6 and 2.9mm and a small volume of 2% of floury particles.

And (example 2 with flax because its grain is smaller than oats) sift the food of (type A) which is oatmeal or flakes of flax (f) which contains particles that vary in size between flour mills a (means +) to retain in a sieve the average a (medium +) particles that will form the food of (type B) and isolate in another container the flourous particles a (medium -) which will form the food of (type C) in the following sizes: which varies in thickness between 0.008 and 1.5mm, in width between 1 and 2.9mm, in length between 1.6 and 2.9mm and a small volume of 2% of floury particles. Foods in the (Type A) group have particle sizes of either of the following groups: (from floury to coarse particles) or (from floury to medium-sized particles) or (from floury to small particles) with a maximum rate of 2% floury particles, they are then sieved to separate and retain in the sieve the particles of the (type B) group of foods which have equal thicknesses and others which are larger and which vary in thickness between 0.8 and 1.7mm, in width between 1.4 and 9mm and in length between 4 and 1 lmm to produce the products that are the met of the group of (type B) and to retain in another container the particles of the food of the group of (type C) which have equal thicknesses and others which are smaller and which vary in thickness between 0.008 and 1.5mm, in width between 1 and 2.9mm, in length between 1.6 and 2.9mm and a low 2% volume of floury particles. The food particles of the (type D) group have thicknesses that are equal and others that are smaller and vary in thickness between 0.008 and 1.5mm, in width between 1 and 2.9mm, in length between 1.6 and 2.9 mm and a small volume of 2% floury particles.

(3.2) - The development of recipes for the three food groups of (type B and C) and their cooking to produce the dishes of (type E and F) in three variants: thick, half-liquid or liquid. at. The development of recipes for cooking the food group of (type B) according to the three variants of preparations of (type El, E2 and E3): the preparations of (type El) must be done with a ratio that varies as follows : for a cup of boiling water, between 7/16 to 9/16 cup of medium to large particles is added to obtain a thick mixture and 50 to 60 seconds of boiling complete the cooking for an optimum taste, the preparations of (type E2) must be done with a ratio that varies as follows: for a cup of boiling water is introduced between 5/16 to 7/16 of a cup of medium to large particles to obtain a semi-liquid mixture and 40 to 50 seconds of boiling complete the cooking for optimum taste and preparations of (type E3) must be done with a ratio that varies as follows: for a cup of boiling water is introduced between 3/16 to 5 / 16 cup of medium to large particles to obtain a liquid mixture and 3 0 to 40 seconds of boiling complete the cooking for optimum taste. b. The development of recipes to cook the food group of (type C) according to the three variants of preparations of (type Fl, F2 and F3): the preparation of (type Fl) must be done with a ratio that varies as follows : for a cup of boiling water, between 7/16 to 9/16 cups of small a (medium) particles are introduced to obtain a thick mixture and 50 to 60 seconds of boiling complete the cooking for optimum taste , preparations of (type F2) must be done with a ratio that varies as follows: for a cup of boiling water is introduced between 5/16 to 7/16 cup of small a (medium -) particles to obtain a half-liquid mixture and 40 to 50 seconds of boiling complete the cooking for an optimum taste and the preparations of (type F3) must be done with a ratio which varies as follows: for a cup of water in boiling it introduces there between 3/16 to 5/16 cup of small a (medium -) particles to obtain a mixture liquid and 30 to 40 seconds of boiling complete the cooking for optimum taste. 4- This invention relates in a fourth time, the creation and production of groups of dishes (type G) that derive from the food group of (type D) that come from gruels or flakes of Tune or T other cereals following: wheat, rice, maize, millet, sorghum, soybean, rye, triticale, barley, teff, wild rice, spelled, buckwheat, amaranth, quinoa, canihua, cockscomb or combinations of these wheat, rice , corn, flax, millet, sorghum, soy, rye, triticale, blacksmith, teff, wild rice, spelled, buckwheat, amaranth, quinoa, canihua, cockscomb or has combinations of these and they involve the following steps:

(4.1) - The crushing of medium-sized particles in the food group of (type C) until obtaining a product which respects in volume a ratio of about 2% of floury particles, 73% of particles that passes through a sieve which is provided with spacings of 1mm square and the rest 25% which have a greater dimension which varies: in thickness between 1 and 1.4mm, in width between 1 and 2.9mm and in length between 1 and 2.9mm for form the foods of (type D).

(4.2) - The development of recipes for the food group of (type D) and their cooking to produce the dishes of (type G) in three variants: thick, half-liquid or liquid. at. Elaboration of recipes to cook the food group of (type D) according to the three variants of preparations of (type Gl, G2 and G3): preparations of (type G1) must be done with a ratio which varies as follows : for a cup of boiling water, between 7/16 to 9/16 cups of small a (medium) particles are introduced to obtain a thick mixture and 50 to 60 seconds of boiling complete the cooking for optimum taste , the preparations of (type G2) must be done with a ratio that varies as follows: for a cup of boiling water is introduced between 5/16 to 7/16 cup of small a (medium -) particles to obtain a half-liquid mixture and 40 to 50 seconds of boiling complete the cooking for an optimum taste and the preparations of (type G3) must be done with a ratio which varies as follows: for a cup of water in boiling one introduces there between 3/16 to 5/16 cup of small a (medium -) particles to obtain a mixture liquid and 30 to 40 seconds of boiling complete the cooking for optimum taste.

This invention relates in a fifth time, the creation and production of three dishes Ens, Fns and Gns which respectively derive food Bns, Cns and Dns, which comprises by volume: 73% oatmeal particles or flakes oats which are the same in percentage and size as those of foods B, C and D, 10% of particles that are a natural or artificial additive to any of the following flavors: cinnamon and spices, maple and brown sugar , wild fruit, peach and cream, apple and cinnamon, or raisin and brown sugar to produce the flavor (n) of dishes Ens, Fns and Gns and the rest

17% fine granules or floury particles that are a sweet additive (s) that is of natural or artificial origin from any of the following sugars: brown sugar, sugar, maple sugar, honey dehydrated to produce the sweet flavor (s) of Ens, Fns and Gns dishes, their production and creation include the following steps: (5.1) - The creation and production of oatmeal or oatmeal particles used to form part of the Bns, Cns and Dns foods is not necessary because they are exactly the same particles as those of foods B, C and D and their creation and production were demonstrated at the first and second stages.

(5.2) - Creation and production of natural or artificial additives (n) which individually serve to form part of the Bns, Cns and Dns feeds, according to the following operations: a. Crush natural or artificial additives (n) of different flavors in particles and individually when necessary until a product that respects in volume a ratio of about 25% of particles that passes through a sieve which is provided with spacings of 1 mm squared and the remainder 73% which have a larger dimension to form additives in the form of particles which have the same size as those of the food B in the following sizes which varies in thickness between 0.8 and

1.7mm, in width between 1.4 and 9mm and in length between 4 and 1mm and a small volume of 2% of flourous particles for the food Bns, b. Crush natural or artificial additives (n) of different flavors in particles and individually when necessary until a product that respects in volume a ratio of about 25% of particles that passes through a sieve which is provided with spacings of 1 mm squared and the remainder 73% which have a larger size to form particle-shaped additives which have the same size as those of food C in the following sizes which varies in thickness between 0.008 and

1.5mm, in width between 1 and 2.9mm, in length between 1.6 and 2.9mm and a small volume of 2% of flourous particles for the food Cns.

And c. crush natural or artificial additives (n) of different flavors into particles and individually when necessary until a product is obtained which respects in volume a ratio of approximately 75% of particles which passes through a sieve which is provided with spacings of 1mm square and the remainder 23% which have a larger size to form particle-shaped additives which have the same size as those of food D in the following sizes which varies in thickness between 0.008 and 1.5mm, in width between 1 and 2.9mm, in length between 1.6 and 2.9mm and a small volume of 2% floury particles for the food Dns.

(5.3) - Creation and production of sweet additives which are of natural or artificial origin and which serve individually to form part of the Bns, Cns and Dns foods, according to the following operation, to crush the various natural or artificial sugars (s) individually when it ^s' needed to transform them into fine granules or flour particle to be intertwined: a. Natural or artificial additive particles (n) and particles of food B to form the food Ens, b. Natural or artificial additive particles (n) and particles of food C to form Fns

And c. to the particles of natural or artificial additives (n) and to the particles of T feed D to form the Gns dish.

(5.4) - Uniform mixing of the above three groups of elements to form the Bns, Cns and Dns foods, according to the following operations: a. Mix the three groups of elements of F foods Bns: 73% oatmeal particles or oat flakes with 10% of particles that are a natural or artificial additive to the rest, or the 17% of fine granules or flour particles that are a sweet additive to produce together and in a combined manner one or the other natural or artificial flavors and one or the other of the sweet flavors of the dishes Ens, b. Mix the three groups of Cns foods: 73% oatmeal or oat flake particles to 10% natural or artificial additive particles, or the remaining 17% fine granules or flour particles which are a sweet additive to produce together and in combination one or the other natural or artificial flavors and one or the other of the sweet flavors of Fns dishes.

And c. mix the three groups of Dns food elements: 73% oatmeal or oatmeal particles to the 10% of particles that are a natural or artificial additive to the rest, or the 17% of fine granules or flour particles which are a sweet additive to produce together and in combination one or the other natural or artificial flavors and one or the other of the sweet flavors of the dishes Gns.

(5.5) - The development of recipes for Bns, Cns and Dns foods and their cooking to produce Ens, Fns and Gns dishes in three variants: thick, half-liquid or liquid. at. The development of the recipes for cooking Bns food according to the three variants of preparation Ensl, Ens2 and Ens3: the preparation Ensl must be done with a ratio which varies as follows: for a cup of boiling water it is introduced between 7 / 16 to 9/16 of cup of medium to large particles to obtain a thick mixture and 50 to 60 seconds of boiling complete the cooking for an optimum taste, the preparation Ens2 must be done with a ratio which varies as follows: for a cup of boiling water between 5/16 to 7/16 cup medium to coarse particles to obtain a medium-liquid mixture and 40 to 50 seconds boiling complete the cooking for optimum taste and Ens3 preparation must be done with a ratio that varies as follows: for one cup of boiling water, between 3/16 to 5/16 cup of medium to large particles is added to obtain a liquid mixture and 30 to 40 seconds of boiling. complete the cooking for a optimum taste. b. The development of the recipes for cooking the Cns food according to the three variants of preparation Fnsl, Fns2 and Fns3: the preparation Fnsl must be done with a ratio which varies as follows: for a cup of boiling water it is introduced between 7 / 16 to 9/16 cup small a (medium) - particles to obtain a thick mixture and 50 to 60 seconds of boiling complete the cooking for an optimum taste, the preparation Fns2 must be done with a ratio which varies as follows: for a cup of water in boiling is introduced between 5/16 to 7/16 of cup of small a (medium -) particles to obtain a half-liquid mixture and 40 to 50 seconds of boiling complete the cooking for optimum taste and preparation Fns3 must be do it with a ratio that varies as follows: for one cup of boiling water is introduced between 3/16 to 5/16 cup of small a (average) particles to obtain a liquid mixture and 30 to 40 seconds of boiling complete the cooking for optimum taste. vs. The development of the recipes for cooking the food Dns according to the three variants of preparation Gnsl, Gns2 and Gns3: the preparation Gnsl must be done with a ratio which varies as follows: for a cup of boiling water is introduced between 7 / 16 to 9/16 cup of small a (medium -) particles to obtain a thick mixture and 50 to 60 seconds of boiling complete the cooking for optimum taste, preparation Gns2 must be done with a ratio that varies as follows : for a cup of boiling water, between 5/16 to 7/16 cups of small a (medium -) particles are added to obtain a half-liquid mixture and 40 to 50 seconds of boiling complete the cooking for one optimum taste and preparation Gns3 should be done with a ratio that varies as follows: for a cup of boiling water is introduced between 3/16 to 5/16 cup of small a (medium -) particles to obtain a mixture liquid and 30 to 40 seconds of boiling complete the cuiss one for optimum taste.

6- This invention relates in a sixth time, the creation and production of three groups of dishes (type Ens, Fns and Gns) which respectively derive from three food groups (type Bns, Cns and Dns), which comprises by volume: 73% of groats particles or flakes of Tune or T other of the following cereals: wheat, rice, maize, millet, sorghum, soya, rye, triticale, barley, teff, wild rice, spelled, buckwheat, amaranth, quinoa, kañiwa cockscomb or combinations thereof which are the same in percentage and sizes than those of the three ^food groups of (B, C and D), 10% of particles which are natural or artificial additives Tune ^or other flavors following: cinnamon and spices, maple and brown sugar, wild fruit, peach and cream, apple and cinnamon or grape and brown sugar to produce flavor (n) of three groups of dishes (type Ens, Fns and Gns) and the rest 17% fine granules or floury particles which are an additive f sweet (s) that is of natural or artificial origin of any of the following sugars: brown sugar, sugar, maple sugar, honey dehydrated to produce the sweet taste (s) of the three groups of dishes of (type Ens, Fns and Gns), their production and creation include the following steps:

(6.1) - The creation and production of oatmeal or oatmeal particles used to form part of the three food groups of (type Bns, Cns and Dns) are not necessary because they are exactly the same particles as those of the three food groups of (type B, C and D) and their creation and production were demonstrated at first and second time. (6.2) - Creation and production of natural or artificial additives (n) which individually serve to form part of the three food groups of (type Bns, Cns and Dns), according to the following operations: a. Crush natural or artificial additives (n) of different flavors in particles and individually when necessary until a product that respects in volume a ratio of about 25% of particles that passes through a sieve which is provided with spacings of 1 mm squared and the remainder 73% which have a larger size to form particle-shaped additives which have the same size as those of the food group of (type B) according to the following sizes which varies in thickness between 0.8 and 1.7mm, in width between 1.4 and 9mm and in length between 4 and 1mm and a small volume of 2% of flourous particles for the food group of (type Bns), b. Crush natural or artificial additives (n) of different flavors in particles and individually when necessary until a product that respects in volume a ratio of about 25% of particles that passes through a sieve which is provided with spacings of 1 mm squared and the remainder 73% which have a larger size to form particle-shaped additives which have the same size as those of the food group of (type C) according to the following sizes which varies in thickness between 0.008 and 1.5mm, in width between 1 and 2.9mm, in length between 1.6 and 2.9mm and a small volume of 2% of flourous particles for the food group of (Cns type)

And c. crushing natural or artificial additives (n) of different flavors and particulate individually when it ^s' necessary to obtain a product that meets a volume ratio of about 75% of particles passing through a sieve which is provided with spacings of 1 mm squared and the remainder 23% which have a larger size to form particle-shaped additives which have the same size as those of the food group of (type D) according to the following sizes which varies in thickness between 0.008 and 1.5mm, in width between 1 and 2.9mm, in length between 1.6 and 2.9mm and a small volume of 2% of flourous particles for the food group of (Dns type).

(6.3) - Creation and production of sweet additive (s) which are ^of natural or artificial origin, which individually serve to partially form the three food groups of (type SNB Cns and Dns), according to the following operation Crush the various natural or artificial sugars individually when necessary to turn them into fine granules or floury particles to be intermingled: a. Natural or artificial additive particles (n) and particles of the food of (type B) to form the food of (type Ens), b. To particles of natural or artificial additives (n) and particles of the food of (type C) to form the dish of (type Fns). And c. to the particles of natural or artificial additives (n) and F food particles (type D) to form the food of (Gns type).

(6.4) - Uniform mixing of the three preceding groups of elements to form the three food groups of (type Bns, Cns and Dns), according to the following operations: a. Mix the three groups of elements of the food of (type Bns) is: the 73% of particles of groats or oatmeal with the 10% of particles which are a natural or artificial additive to the rest or the 17% of ends granules or flourous particles which are a sweet additive for producing together and in combination any one of the natural or artificial flavors and one or the other of the sweet flavors of dishes of (Ens type), b. Mix the three groups of elements of the food of (type Cns) is: the 73% of particles of groats or oatmeal to the 10% of particles which are a natural or artificial additive to the rest is the 17% of ends granules or floury particles which are a sweet additive to produce together and in combination one or the other natural or artificial flavors and one or the other of the sweet flavors of dishes of (type Fns)

And c. mix the three groups of elements of the food of (type Dns) is: the 73% of particles of groats or oatmeal to the 10% of particles which are a natural or artificial additive to the rest is the 17% of ends granules or floury particles which are a sweet additive to produce together and in combination one or the other natural or artificial flavors and one or the other of the sweet flavors of dishes (type Gns).

(6.5) - The development of recipes for the three food groups of (type Bns, Cns and Dns) and their cooking to produce the three groups of dishes of type (Ens, Fns and Gns) in three variants: thick, half-liquid or liquid. at. The development of recipes to cook the food group of (type Bns) according to the three preparation variants of (type Ensl, Ens2 and Ens3): the preparation of (type Ensl) must be done with a ratio that varies as follows : for a cup of boiling water, between 7/16 to 9/16 cup medium to large particles to obtain a thick mixture and 50 to 60 seconds boiling complete the cooking for optimum taste, the preparation of (type Ens2) must be done with a ratio that varies as follows: for one cup of boiling water is introduced between 5/16 to 7/16 of a cup of medium to large particles to obtain a semi-liquid mixture and 40 to 50 seconds of boiling complete the cooking for optimum taste and the preparation of (type Ens3) must be done with a ratio that varies as follows: for a cup of boiling water is introduced between 3/16 to 5 / 16 cup of medium to large particles to obtain a liquid mixture and 30 at 40 seconds boiling complete the cooking for optimum taste. b. The development of recipes to cook the food group of (type Cns) according to the three variants of preparation (type Fnsl, Fns2 and Fns3): the preparation of (type Fnsl) must be done with a ratio that varies as follows : for a cup of boiling water, 7/16 to 9/16 cups of small a (medium) particles are introduced to obtain a thick mixture and 50 to 60 seconds of boiling complete the cooking for a taste optimum, the preparation of (type Fns2) must be done with a ratio that varies as follows: for a cup of boiling water is introduced between 5/16 to 7/16 cup of small a (average) particles for to obtain a half-liquid mixture and 40 to 50 seconds of boiling complete the cooking for an optimum taste and the preparation of (type Fns3) must be done with a ratio which varies as follows: for a cup of water in boiling there is between 3/16 to 5/16 cup of small a (medium -) particles to obtain a liquid mixture and 30 to 40 seconds of boiling complete the cooking for optimum taste. vs. The development of recipes to cook the food group of (type Dns) according to the three variants of preparation (type Gnsl, Gns2 and Gns3): the preparation of (type Gnsl) must be done with a ratio that varies as follows : for a cup of boiling water, between 7/16 to 9/16 cups of small a (medium) particles are introduced to obtain a thick mixture and 50 to 60 seconds of boiling complete the cooking for optimum taste , the preparation of (type Gns2) must be done with a ratio that varies as follows: for a cup of boiling water is introduced between 5/16 to 7/16 cup of small a (medium -) particles to obtain a half-liquid mixture and 40 to 50 seconds of boiling complete the cooking for an optimum taste and the preparation of (type Gns3) must be done with a ratio which varies as follows: for a cup of boiling water it introduces between 3/16 to 5/16 cup of small a (medium -) particles to obtain a mixture of quide and 30 to 40 seconds of boiling complete the cooking for optimum taste.

7. This invention relates in a seventh time to the creation and production of three very liquid dishes E6, F6 and G6 and three super-liquid dishes E9, F9 and G9 which respectively derive from foods B, C and D and they involve the operations following:

(7.1) - The creation and production of oatmeal or oatmeal particles used to form foods E6, F6, G6, E9, F9 and G9 are not necessary because they are exactly the same size particles as those of dishes E3, F3 and G3 and their creation and production were demonstrated at the first and second stages.

(7.2) - The nomenclature of foods E, F and G: thick, semi-liquid, liquid, very liquid and super liquid which are diluted with 1 cup, 1 ¹ A cup and 2 cups of hot liquid, s ^λ established and demonstrates in the explanatory table that follows:

The very liquid preparation variants of dishes E6, F6 and G6 are formed by exactly the same groups of particles as those of the respective liquid preparation variants E3, F3 and G3, therefore contained because they are diluted in 1 1/2. cups of hot liquid rather than just one, this allows them to be consumed like coffee.

The super liquid preparation variants of dishes E9, F9 and G9 are formed by exactly the same groups of particles as those of the respective liquid preparation variants E3, F3 and G3, therefore contained because they are diluted in 2 cups of liquid rather than a hot one, this allows them to ^be consumed as coffee.

(7.3) - The preparation of recipes and the cooking of foods B, C and D to produce dishes E6, F6, G6, E9, F9 and G9 according to their preparation variant. at. The development of recipes for cooking foods B, C and D according to their preparation variant E6, F6 and G6 which is very liquid: preparation E6 must be done with a ratio that varies as follows: for a cup and a half of boiling water is introduced between 3/16 to 5/16 cup of medium to large particles to obtain a very liquid mixture and 30 to 40 seconds of boiling complete the cooking for optimum taste, the preparation F6 must be done with a ratio that varies as follows: for one and a half cups of boiling water is introduced between 3/16 to 5/16 cup of small a (medium -) particles to obtain a very liquid mixture and 30 to 40 seconds d boiling complete the cooking for optimum taste and preparation G6 must be done with a ratio that varies as follows: for a cup and a half of boiling water is introduced between 3/16 to 5/16 of cup of small a (medium -) particles to obtain a very liquid mixture and 30 to 40 seconds of boiling complete the cooking for an optimum taste.

And B. The development of recipes for cooking foods B, C and D according to their preparation variant E9, F9 and G9 which is super liquid: the preparation E9 must be done with a ratio which varies as follows: for two cups of water in boiling is introduced between 3/16 to 5/16 cup of medium to large particles to obtain a super liquid mixture and 30 to 40 seconds of boiling complete the cooking for optimum taste, the preparation F9 must be done with a ratio which varies as follows: for two cups of boiling water one introduces between 3/16 to 5/16 cup of small a (average) particles to obtain a super liquid mixture and 30 to 40 seconds of boiling complete the cooking for optimum taste and preparation G9 should be done with a ratio that varies as follows: for two cups of boiling water is introduced between 3/16 to 5/16 cup of small a (medium -) particles for get a super liquid mix and 30 to 40 seconds of Boiling finish cooking for optimum flavor.

8. This invention relates in seventh time, the creation and production of three groups of very liquid dishes of (type E6, F6 and G6) and three groups of super liquid dishes of (type E9, F9 and G9) respectively derived Group (type B, C and D) foods and involve the following operations:

(8.1) - The creation and production of grits or flakes of Tune or T other grains that follow: wheat, rice, corn, flax, millet, sorghum, soybean, rye, triticale, barley, teff, wild rice , spelled, buckwheat, amaranth, quinoa, canihua, cockscomb or combinations thereof to form the three very liquid dishes of the groups of (type E6, F6 and G6) and the three super liquid dishes of the groups of (type E9 , F9 and G9) are not necessary because they are exactly the same particles in size as those of the three dishes of groups (type E3, F3 and G3) and their creation and production were demonstrated at the third and fourth time.

(8.2) - The nomenclature of dishes of groups of (type E, F and G): thick, semi-liquid, liquid, very liquid and super liquid which are diluted with 1 cup, 1 ¹ A cup and 2 cups of hot liquid , is established and demonstrated by the explanatory table which follows:

The very liquid preparation variants of the groups of (types E6, F6 and G6) are formed by exactly the same groups of particles as those of the respective liquid preparation variants of the groups of (type E3, F3 and G3), therefore contained the fact ^that they are diluted in 1 1/2 cups of hot liquid rather than one, this allows them to be eaten as coffee.

The super-liquid preparation variants of the groups of (types E9, F9 and G9) are formed by exactly the same groups of particles as those of the respective liquid preparation variants of the groups of (type E3, F3 and G3), therefore contained the fact ^that they are diluted in 2 cups of hot liquid rather than one, this allows them to be eaten as coffee.

(8.3) - The elaboration of the recipes and cooking of the food of the groups of (types B, C and D) to produce the dishes of the groups of (type E6, F6, G6, E9, F9 and G9) according to the variants of preparation which are very liquid and super liquid. at. The preparation of the recipes for cooking the food of the groups of (type B, C and D) according to their variant of preparation of the groups of (type E6, F6 and G6): the preparations of the group of (type E6) must be done with a ratio that varies as follows: for a cup and a half of boiling water is introduced between 3/16 to 5/16 cup of medium to large particles to obtain a very liquid mixture and 30 to 40 seconds of boiling complete cooking for optimum taste, preparations of the group of (type F6) must be done with a ratio that varies as follows: for a cup and a half of boiling water is introduced between 3/16 to 5/16 cup of small a (medium -) particles to obtain a very liquid mixture and 30 at 40 seconds boiling complete the cooking for optimum taste and preparations of the group (type G6) must be done with a ratio that varies as follows: for a cup and a half of boiling water is introduced between 3 / 16 to 5/16 cup of small a (medium -) particles to obtain a very liquid mixture and 30 to 40 seconds of boiling complete the cooking for an optimum taste.

And B. The elaboration of the recipes for cooking the food of the groups of (types B, C and D) according to their variant of preparation of the groups of (type E9, F9 and G9): the preparations of the group of (type E9) must be done with a ratio that varies as follows: for two cups of boiling water, between 3/16 to 5/16 cup of medium to large particles is added to obtain a super-liquid mixture and 30 to 40 seconds of boiling complete the cooking for an optimum taste, the preparations of the group of (type F9) must be done with a ratio which varies as follows: for two cups of boiling water one introduces between 3/16 to 5/16 of cup of small has ( medium -) particles to obtain a super liquid mixture and 30 to 40 seconds of boiling complete the cooking for optimum taste and the preparations of the (type G9) group must be done with a ratio which varies as follows: for two cups of boiling water is introduced between 3/16 to 5/16 cup of fart ites a (medium -) particles to obtain a super liquid mixture and 30 to 40 seconds of boiling complete the cooking for an optimum taste.

9- This invention relates in a ninth time, the creation and production of the three very liquid meals Ens6, Fns6 and Gns6 and three super liquid dishes Ens9, Fns9 and Gns9 which respectively derive foods Bns6, Cns6 and Dns6 which comprises by volume : 62.4% of oatmeal or oatmeal particles which are the same in percentage and size as those of foods B, C and D, 8.5% of particles which are a natural or artificial additive of Tune or T other following flavors : cinnamon and spices, maple and brown sugar, wild fruit, peach and cream, apple and cinnamon, or raisin and brown sugar to produce the flavor (n) of dishes Ens6, Fns6, Gns6, Ens9, Fns9 and Gns9 and the rest 29.1% fine granules or floury particles that are a sweet additive (s) that is of natural or artificial origin of any of the following sugars: brown sugar, sugar, maple sugar, honey dehydrated to produce flavor sweet food (s) Ens6, Fns6, Gns6, Ens9, Fns9 and gns9, their production and creation include the following steps:

(9.1) - The creation and production of oatmeal or oatmeal particles used to form part of the Bns6, Cns6 and Dns6 feeds is not necessary because they are exactly the same particles as B, C foods and D and their creation and production were demonstrated at the first and second stages.

(9.2) - Creation and production of natural or artificial additives (n) which individually serve to form part of foods Bns6, Cns6 and Dns6, according to the following operations: at. Crush natural or artificial additives (n) of different flavors in particles and individually when necessary until a product that respects in volume a ratio of about 25% of particles that passes through a sieve which is provided with spacings of 1 mm squared and the remainder 73% which have a larger dimension to form additives in the form of particles which have the same size as those of the food B in the following sizes which varies in thickness between 0.8 and

1.7mm, in width between 1.4 and 9mm and in length between 4 and 1mm and a small volume of 2% floury particles for the food Bns6, b. Crush natural or artificial additives (n) of different flavors in particles and individually when necessary until a product that respects in volume a ratio of about 25% of particles that passes through a sieve which is provided with spacings of 1 mm squared and the remainder 73% which have a larger size to form particle-shaped additives which have the same size as those of food C in the following sizes which varies in thickness between 0.008 and 1.5mm, in width between 1 and 2.9mm, in length between 1.6 and 2.9mm and a small volume of 2% of flourous particles for the food Cnsό,

And c. crush natural or artificial additives (n) of different flavors into particles and individually when necessary until a product is obtained which respects in volume a ratio of approximately 25% of particles which passes through a sieve which is provided with spacings of 1 mm squared and the remainder 73% which have a larger size to form particle-shaped additives which have the same size as those of food D in the following sizes which varies in thickness between 0.008 and 1.5mm, in width between 1 and 2.9mm, in length between 1.6 and 2.9mm and a small volume of 2% floury particles for the food Dns6.

(9.3) - Creation and production of sweeteners (s) which are of natural or artificial origin and which serve individually to form part Bns6, Cns6 and Dns6, according to the following operation, crush the various natural or artificial sugars (s) individually when it ^s' needed to transform them into fine granules or flour particle to be intertwined: a. To particles of natural or artificial additives (n) and particles of food Bns6 to form dishes Ens6 and Ens9, b. Natural or artificial additive particles (n) and Cns6 food particles to form dishes Fns6 and Fns9

And c. natural or artificial additive particles (n) and particles of food Dns6 to form dishes Gns6 and Gns9.

(9.4) - Uniform mixing of the above three groups of elements to form foods Bns6, Cns6 and Dns6, as follows: at. Mix the three groups of Bns6 food elements: 73% oatmeal or oatmeal particles to the 10% of particles that are a natural or artificial additive to the rest, or the 17% of fine granules or flour particles that are a sweet additive for producing together and in a combined manner one or the other natural or artificial flavors and Tune or T other sweet flavors of each of the dishes Ens6 and Ens9, b. Mix the three groups of Cns6 food elements, ie: 73% oatmeal or oatmeal particles to the 10% of particles that are a natural or artificial additive to the rest, or the 17% of fine granules or flour particles that are additive to produce a sweet together and in combination one ^or more natural or artificial flavors, and one or the other sweet flavors of each Fns6 and put Fns9

And c. mix the three groups of elements of the Dns6 food: 73% oatmeal or oatmeal particles to the 10% of particles that are a natural or artificial additive to the rest, ie the 17% of fine granules or floury particles which are a sweet additive to produce together and in combination one or the other natural or artificial flavors and one or other of the sweet flavors of each of the dishes Gns6 and Gns9.

(9.5) - Recipes and cooking of foods Bns6, Cns6 and Dns6 to produce dishes E6, F6 and G6 respectively with a very liquid preparation variant and dishes E9, F9 and G9 with a super liquid preparation variant according to the following operations: a. The development of the recipes for cooking foods Bns6, Cns6 and Dns6 according to their preparation variant Ensό, Fns6 and Gns6: the preparation Ens6 must be done with a ratio which varies as follows: for a cup and a half of boiling water one introduce between 3/16 to 5/16 cup of medium to large particles to obtain a very liquid mixture and 30 to 40 seconds of boiling complete the cooking for optimum taste, preparation Fns6 must be done with a ratio that varies as follows: for a cup and a half of boiling water is introduced between 3/16 to 5/16 cup of small a (medium -) particles to obtain a very liquid mixture and 30 to 40 seconds of boiling complete the cooking for optimum taste and preparation Gns6 should be done with a ratio that varies as follows: for a cup and a half of boiling water is introduced between 3/16 to 5/16 cup of small a (average -) particles to get a very liquid mixture and 30 at 40 seconds boiling complete the cooking for optimum taste.

And B. The development of recipes for cooking foods Bns6, Cns6 and Dns6 according to their super liquid preparation variant Ens9, Fns9 and Gns9: the preparation Ens9 must be done with a ratio that varies as follows: for two cups of boiling water one introduce between 3/16 to 5/16 cup of medium to large particles to obtain a super liquid mixture and 30 to 40 seconds of boiling complete the cooking for optimum taste, the Fns9 preparation must be done with a ratio that varies as follows: for two cups of boiling water, between 3/16 to 5/16 cups of small a (medium) particles are introduced to obtain a super-liquid mixture and 30 to 40 seconds of boiling complete the cooking for optimum taste and preparation Gns9 should be done with a ratio that varies as follows: for two cups of boiling water there is between 3/16 to 5/16 cups of small (medium) - particles to obtain a super-liquid mixture and 30 to 40 seconds of boiling complete the cooking for optimum taste.

This invention relates in a tenth time, the creation and production of three groups of very liquid dishes (type Ens6, Fns6 and Gns6) which are cooked with 1 ¹ A of boiling water and three other groups of dishes super liquid of (type Ens9, Fns9 and Gns9) which are cooked with 1 ¹ A of boiling water, the only difference between very liquid foods and super liquid foods is their amount of water because they are made with the same foods which are those of the groups of (type Bns6, Cns6 and Dns6) and they comprise in volume: 62.4% of particles of groats or flakes of one or the other of the cereals which follow: wheat , rice, corn, flax, millet, sorghum, soy, rye, triticale, barley, teff, wild rice, spelled, buckwheat, amaranth, quinoa, canihua, cockscomb or has combinations of these which are the same in percentage and sizes than those of the three ^food groups of the groups (type B, C and D), 8.5% of particles which are an ad natural or artificial flavor of any of the following flavors: cinnamon and spices, maple and brown sugar, wild fruit, peach and cream, apple and cinnamon, or grapes and brown sugar to produce the flavor of food groups (type Ens6, Fns6, Gns6, Ens9, Fns9 and Gns9) and the remainder 29.1% of fine granules or flourous particles which are a sweet additive (s) which is of natural or artificial origin of one or Other sugars which follow: brown sugar, sugar, maple sugar, honey dehydrated to produce the sweet taste (s) of the dishes of the type (Ens6, Fns6, Gns6, Ens9, Fns9 and Gns9), their production and their creation include the following steps:

(10.1) - The creation and production of oatmeal or oatmeal particles which serve to form part of the food of the (type Bns6, Cns6 and Dns6) groups are not necessary because they are exactly the same particles as those of the groups of (types B, C and D) and their creation and production were demonstrated at the first and second stages.

(10.2) - Creation and production of natural or artificial additives (n) which individually serve to form part of the food of the groups of (type Bns6, Cns6, Dns6), according to the following operations: a. Crush natural or artificial additives (n) of different flavors in particles and individually when necessary until a product that respects in volume a ratio of about 25% of particles that passes through a sieve which is provided with spacings of 1 mm squared and the remainder 73% which have a larger size to form particle-shaped additives which have the same size as those of the group of (type B) food in the following sizes which varies in thickness between 0.8 and 1.7 mm, in width between 1.4 and 9 mm and in length between 4 and 1 mm and a small volume of 2% of flourous particles for foods of the groups of (type Bns6 and Bns9), b. Crush natural or artificial additives (n) of different flavors into particles and individually when necessary until a product is obtained which respects in volume a ratio of approximately 25% of particles which passes through a sieve which is provided with spacings of 1 mm squared and the remainder 73% which have a larger dimension to form additives in the form of particles which have the same size than those of the group of (type C) in the following sizes which vary in thickness between 0.008 and 1.5mm, in width between 1 and 2.9mm, in length between 1.6 and 2.9mm and a small volume of 2% of floury particles for foods of groups of (type Cns6 and Cns9),

And c. crush natural or artificial additives (n) of different flavors into particles and individually when necessary until a product is obtained which respects in volume a ratio of approximately 25% of particles which passes through a sieves which are provided with spacings of 1 mm squared and the remainder 73% which have a larger size to form particle-shaped additives which have the same size as those of the food of the (type D) group in the following sizes which varies in thickness between 0.008 and 1.5mm, in width between 1 and 2.9mm, in length between 1.6 and 2.9mm and a small volume of 2% of flourous particles for food groups (type Dns6 and Dns9).

(10.3) - Creation and production of sweet additives which are of natural or artificial origin and which serve individually to form part of the foodstuffs of the (type Bns6, Cns6, Dns6, Bns9, Cns9 and Dns9) groups, according to the next operation, crush the various natural or artificial sugars individually when necessary to turn them into fine granules or floury particles to be intermingled: a. Natural or artificial additive particles (n) and food particles of groups (type Bns6) to form the dishes of groups of (type Ens6 and Ens9), b. Natural or artificial additive particles (n) and food particles of groups of (type Cns6) to form dishes of groups of (type Fns6 and Fns9)

And c. to particles of natural or artificial additives (n) and to food particles of groups of (type Dns6) to form the dishes of groups of (type Gns6 and Gns9).

(10.4) - Uniform mixing of the above three groups of elements to form the foods of the (type Bns6, Cns6 and Dns6) groups, according to the following operations: a. Mix the three groups of elements of the group of (type Bns6): 73% oatmeal particles or oatmeal particles to 10% of particles that are a natural or artificial additive to the rest or the 17% of ends granules or flourous particles which are a sweet additive to produce together and in combination one or the other of the natural or artificial flavors and one or the other of the sweet flavors of each of the dishes of the groups of (type Ens6 and Ens9), b. Mix the three groups of elements of the group of (type Cns6): 73% oatmeal particles or oatmeal particles to 10% of particles that are a natural or artificial additive to the rest or the 17% of ends granules or floury particles that are a sweet additive to produce together and in a combined way Tune or T other natural or artificial flavors and Tune or F other sweet flavors of each of the dishes of the groups of (type Fns6 and Fns9)

And c. mix the three groups of food elements of the (type Dns6) group: 73% oatmeal or oatmeal particles to the 10% of particles that are a natural or artificial additive to the rest or the 17% of fine granules or floury particles which are a sweet additive to produce together and in a combined way one or more other natural or artificial flavors and Tune or F other sweet flavors of each of the dishes of the groups of (type Gns6 and Gns9).

(10.5) - The elaboration of recipes and cooking of food of the groups of (type Bns6, Cns6 and Dns6) to produce respectively the dishes the groups of (type Ens6, Fns6 and Gns6) with a variant of preparation very liquid and put the preparations of the groups of (type Ens9, Fns9 and Gns9) with a variant of super liquid preparation according to the following operations: a. The elaboration of the recipes for cooking the food of the groups of (type Bns6, Cns6 and Dns6) according to their variant of very liquid preparation of the groups of (type Ens6, Fns6 and Gns6): the preparations of the group of (type Ens6) must be do it with a ratio that varies as follows: for a cup and a half of boiling water is introduced between 3/16 to 5/16 of cup of medium to large particles to obtain a very liquid mixture and 30 to 40 seconds of boiling complete the cooking for optimum taste, the preparations of the group (type Fns6) must be done with a ratio that varies as follows: for a cup and a half of boiling water is introduced between 3/16 to 5/16 from cup of small a (medium -) particles to obtain a very liquid mixture and 30 to 40 seconds of boiling complete the cooking for an optimum taste and the preparations of the group of (type Gns6) must be done with a ratio which varies as follows: for a cup and a half of water ullition is introduced between 3/16 to 5/16 cup of small a (medium -) particles to obtain a very liquid mixture and 30 to 40 seconds of boiling complete the cooking for optimum taste.

And B. The elaboration of the recipes for cooking the food of the groups of (type Bns6, Cns6 and Dns6) according to their variant of super liquid preparation of the groups of (type Ens9, Fns9 and Gns9): the preparations of the group of (type Ens9) must be do it with a ratio that varies as follows: for two cups of boiling water is introduced between 3/16 to 5/16 cup of medium to large particles to obtain a super liquid mixture and 30 to 40 seconds of boiling complete the cooking for an optimum taste, the preparations of the group of (type Fns9) must be done with a ratio which varies as follows: for two cups of water in boiling one introduces between 3/16 to 5/16 of cup of small a (medium -) particles to obtain a super liquid mixture and 30 to 40 seconds of boiling complete the cooking for optimum taste and the preparations of the (type Gns9) group must be done with a ratio which varies as follows: for two boiling water cups introduced Between 3/16 to 5/16 cup of small a (medium -) particles to obtain a super liquid mixture and 30 to 40 seconds of boiling complete the cooking for optimum taste. 11- This invention relates in an eleventh time, the demonstration that the recipe liquefaction process that transforms thick dishes, half-liquid and liquid: El, E2, E3, Fl, F2, F3, G1, G2, G3 , Ensl, Ens2, Ens3, Fns1, Fns2, Fns3, Gns1, Gns2, Gns3, EfI, Ef2, Ef3, Ff1, Ff2, Fb, GfI, Gf2, Gf3, Efns1, Efns2, Efns3, Ffns1, Ffns2, Ffns3, Gfns1 , Gfns2 and Gfns3 and the groups of (type E1, E2, E3, F1, F2, F3, G1, G2, G3, Ens1, Ens2, Ens3, Fns1, Fns2, Fns3, Gns1, Gns2, Gns3, EfI, Ef2, ED, Ff1, Ff2, Ff3, GfI, Gf2, Gf3, Efns1, Efns2, Efns3, Ffns1, Ffns2, Ffns3, Gfns1, Gfns2 and Gfns3) in super-liquid food, applies in a relative manner to all other dishes which contain wet or dry particles to allow them to be consumed as coffee, ie everywhere, in a coffee pot, while walking, in motorized public transport, while driving a vehicle, in the office or in public places or others, but It is important that large food particles are not too large and, if so, that their volume is appropriately reduced in order for their fluidity condition to be functional.

12 - This invention relates in a twelfth time, the creation and production of three dishes Ef, Ff and Gf which respectively derive foods Bf, Cf and Df, which comprises by volume: 80% of particles of groats or oatmeal and 20% of groats particles or flakes of flax (f) which are the same in percentage and size as those of foods B, C and D, their production and creation include the following steps:

(12.1) - The creation and production of oatmeal or oatmeal particles or particles of groats or flakes of flax (f) which serve to form part of the Bf, Cf and Df foods are not necessary because they are exactly the same particles in size as those of foods B, C and D and their creation and production have been demonstrated at the first and second stages.

(12.2) - Uniform mixing of the two preceding groups of elements to form foods Bf, Cf and Df, according to the following operations: a. Mix the two groups of food items Bf: 80% grits particles or oat flakes to 20% grits particles or flakes of flax (f) to further produce the dishes Ef, b. Mix the two groups of food items: 80% oatmeal or oatmeal particles to 20% oatmeal particles or flake flakes (f) to produce the Ff dishes later,

And c. mix the two groups of elements of ^the food Df namely: 80% of particles groats or oat flakes at 20% of grits particles or flakes of Hn (f) to further produce dishes Gf,

(12.3) - the elaboration of the recipes for Bf, Cf and Df foods and their cooking to produce the Ef, Ff and Gf dishes in three variants: liquid, semi-liquid or thick. at. The preparation of the recipe for cooking the Bf food according to the three preparation variants EfI, Ef2 and Ef3: the preparation EfI must be done with a ratio which varies as follows: for a cup of boiling water it is possible to add between 7/16 to 9/16 cup of medium to large particles to obtain a liquid mixture and 50 to 60 seconds of boiling complete the cooking for optimum taste, the preparation Ef2 must be done with a ratio that varies as follows: for a cup of boiling water can be introduced between 5/16 to 7/16 cup of medium to large particles to obtain a liquid mixture and 40 to 50 seconds of boiling complete the cooking for optimum taste and preparation Ef3 must be done with a ratio that varies as follows: for a cup of boiling water, you can introduce between 3/16 to 5/16 cup of medium to large particles to obtain a thick mixture and 30 to 40 seconds of boiling complete the cooking p for optimum taste. b. The preparation of the recipe for cooking the food Cf according to the three preparation variants FfI, Ff2 and FD: the preparation FfI must be done with a ratio which varies as follows: for a cup of boiling water it is possible to introduce between 7/16 to 9/16 cup of small a (medium -) particles to obtain a liquid mixture and 50 to 60 seconds of boiling complete the cooking for optimum taste, the preparation Ff2 must be done with a ratio that varies as follows: for a cup of boiling water you can introduce between 5/16 to 7/16 cup of small a (medium -) particles to obtain a liquid mixture and 40 to 50 seconds of boiling complete the cooking for optimum taste and the FO preparation should be done with a ratio that varies as follows: for a cup of boiling water can be introduced between 3/16 to 5/16 cup of small a (medium -) particles to obtain a thick mixture and 30 to 40 seconds of boiling complete cooking for optimum taste.

And c. the elaboration of the recipe for cooking the food Df according to the three preparation variants GfI, Gf2 and Gf3: the preparation GfI must be done with a ratio which varies as follows: for a cup of boiling water it is possible to introduce between 7/16 to 9/16 cup of small a (medium -) particles to obtain a liquid mixture and 50 to 60 seconds of boiling complete the cooking for optimum taste, Gf2 preparation must be done with a ratio that varies as follows: for a cup of boiling water you can introduce between 5/16 to 7/16 cup of small a (medium -) particles to obtain a liquid mixture and 40 to 50 seconds of boiling complete the cooking for optimum taste and preparation GD should be done with a ratio that varies as follows: for a cup of boiling water can be introduced between 3/16 to 5/16 cup of small a (medium -) particles to obtain a thick mixture and 30 to 40 seconds of boiling complete cooking for optimum taste.

13-This invention relates in a thirteenth time, the creation and production of three groups of dishes (type Ef, Ff and Gf) which respectively derive from the three food groups of (type Bf, Cf and Df), which comprises by volume: 80% of groats particles or flakes of Tune or F other following grains: wheat, rice, maize, flax, millet, sorghum, soybean, rye, triticale, barley, teff, wild rice, spelled, buckwheat, amaranth, quinoa, canihua, cockscomb or combinations thereof and 20% of particles of groats or flakes of flax (f), which are the same in percentage and size as those of foods B, C and D, their production and creation include the following steps:

(13.1) - The creation and production of grits or cereal flakes or particles of groats or flakes of flax (f) which serve to form in part the three food groups of (type Bf, Cf and Df) are not necessary because they are exactly the same size particles as those of foods B, C and D and their creation and production were demonstrated at the first and second stages.

(13.2) - Uniform mixing of the two preceding groups of elements to form the three food groups of (type Bf, Cf and Df), according to the following operations: a. Mix the two groups of food items of (type Bf) either: 80% grits particles or cereal flakes to 20% grits particles or flakes of flax (f) to subsequently produce the dishes of (type Bf) type Ef), b. Mix the two groups of food elements of (type Cf): 80% of particles of groats or flakes of cereals to 20% of particles of groats or flakes of flax (f) to produce the dishes of ( type Ff),

And c. mix the two groups of elements of ^the food (Type Df) is: 80% of particles groats or flakes of cereals 20% of grits or particles flax flakes (f) to further produce food of ( type Gf),

(13.3) - The development of recipes for foods of (type Bf, Cf and Df) and their cooking to produce the dishes of (type Ef, Ff and Gf) in three variants: liquid, semi-liquid or thick. at. The preparation of the recipe for cooking the food of (type Bf) according to the three preparation variants of (type EfI, Ef2 and Ef3): the preparation of (type EfI) must be done with a ratio which varies as follows: for a cup of boiling water you can add between 7/16 to 9/16 cup of medium to large particles to obtain a liquid mixture and 50 to 60 seconds of boiling complete the cooking for optimum taste, the preparation of (type Ef2) must be done with a ratio that varies as follows: for a cup of boiling water you can introduce between 5/16 to 7/16 cup of medium to large particles to obtain a liquid mixture and 40 to 50 seconds of boiling complete the cooking for optimum taste and the preparation of (type EO) must be done with a ratio that varies as follows: for a cup of boiling water can be introduced between 3/16 to 5 / 16 cup medium to large particles to get a thick mix and 30 to 40 s Boiling sprays complete the cooking for optimum taste. b. The elaboration of the recipe for cooking the food of (type Cf) according to the three preparation variants of (type FfI, Ff2 and Fβ): the preparation of (type FfI) must be done with a ratio which varies as follows: for a cup of boiling water you can introduce between 7/16 to 9/16 cup of small a (medium -) particles to obtain a liquid mixture and 50 to 60 seconds of boiling complete the cooking for optimum taste , the preparation of (type Ff2) should be done with a ratio that varies as follows: for a cup of boiling water can be introduced between 5/16 to 7/16 cup of small a (medium -) particles to obtain a liquid mixture and 40 to 50 seconds of boiling complete the cooking for optimum taste and the preparation of (type Ff3) should be done with a ratio that varies as follows: for a cup of boiling water can be introduced between 3 / 16 to 5/16 cup of small a (medium -) particles to obtain a thick mixture and 30 to 40 seconds of boiling complete the cooking for an optimum taste.

And c. the elaboration of the recipe for cooking the food of (type Df) according to the three preparation variants of (type GfI, Gf2 and Gf3): the preparation of (type GfI) must be done with a ratio which varies as follows: for a cup of boiling water you can introduce between 7/16 to 9/16 cup of small a (medium -) particles to obtain a liquid mixture and 50 to 60 seconds of boiling complete the cooking for optimum taste , the preparation of (type Gf2) must be done with a ratio that varies as follows: for a cup of boiling water can be introduced between 5/16 to 7/16 of cup of small a (average) particles for to obtain a liquid mixture and 40 to 50 seconds of boiling complete the cooking for an optimum taste and the preparation of (type Gf3) must be done with a ratio which varies as follows: for a cup of water in boiling one can introduce there between 3/16 to 5/16 cup of small a (medium -) particles to obtain a mixture thick and 30 to 40 seconds boiling finish cooking for optimum flavor.

14 - This invention relates in a fourteenth time, the creation and production of three dishes Efns, Ffns and Gfns which derive respectively food Bfns, Cfns and Dfns, which comprises by volume: 73% (58.4% particles of groats or flakes of oats and 14.6% of particles of groats or flakes of flax (f)) which have the same sizes as those of foods B, C and D, 10% of particles which are a natural or artificial additive of Tune or T other of following flavors: cinnamon and spices, maple and brown sugar, wild fruit, peach and cream, apple and cinnamon, or raisin and brown sugar to produce the flavor (n) of dishes Efns, Ffns and Gfns and the remaining 17% of fine granules or floury particles that are a sweet additive (s) that is of natural or artificial origin from any or all of the following sugars: brown sugar, sugar, maple sugar, honey dehydrated to produce sweet flavor (s) ) Efns, Ffns and Gfns, their production and creation the following steps:

(14.1) - The creation and production of groats or oatmeal and Hn (f) particles which serve to form part of the Bfns, Cfns and Dfns feeds are not necessary because they are exactly the same particles as those of foods B, C and D and their creation and production were demonstrated at the first and second stages.

(14.2) - Creation and production of natural or artificial additives (n) which individually serve to form part of the Bfns, Cfns and Dfns feeds, according to the following operations: a. Crushing natural or artificial additives (n) of different flavors and particulate individually when it ^s' necessary to obtain a product that meets a volume ratio of about 25% of particles passing through a sieve which is provided with spacings of 1 mm squared and the remainder 73% which have a larger size to form particle-shaped additives which have the same size as those of the food B in the following sizes which varies in thickness between 0.8 and 1.7mm, in width between 1.4 and 9mm and in length between 4 and 1mm and a small volume of 2% flourous particles for T feed Bfns, b. Crush natural or artificial additives (n) of different flavors in particles and individually when necessary until a product that respects in volume a ratio of about 25% of particles that passes through a sieve which is provided with spacings of 1 mm squared and the remainder 73% which have a larger size to form particle-shaped additives which have the same size as those of T feed C in the following sizes which varies in thickness between 0.008 and 1.5mm in width between 1 and 2.9mm in length between 1.6 and 2.9mm and a small volume of 2% of farinaceous particles ^for CFNS food,

And c. crushing natural or artificial additives (n) of different flavors in particles and individually when necessary until a product is obtained which respects in volume a ratio of approximately 73% of particles which passes through a sieve which is provided with spacings of 1 mm squared and the remainder 25% which have a larger size to form particle-shaped additives which have the same size as those of food D in the following sizes which varies in thickness between 0.008 and 1.5mm in width between 1 and 2.9mm in length between 1.6 and 2.9mm and a small volume of 2% of farinaceous particles ^for DFNS food.

(14.3) - Creation and production of sweeteners (s) which are of natural or artificial origin and which serve individually to form part of the Bfns, Cfns and Dfns foods, according to the following operation, crushing the various natural or artificial sugars (s) individually when necessary to turn them into fine granules or floury particles to be intermingled: a. Natural or artificial additive particles (n) and particles of food B to form the meal Efns, b. Natural or artificial additive particles (n) and particles of food C to form Ffns

And c. particles of natural or artificial additives (n) and particles of food D to form the dish Gfns.

(14.4) - Uniform mixing of the above three groups of elements to form foods Bfns, Cfns and Dfns, according to the following operations: a. Mix the three groups ^of elements of ^the food BFNs namely: 73% of particles groats or rolled oats and flax (f) at 10% of particles which are natural or artificial additive to the rest or 17% fine granules or floury particles that are a sweet additive for producing together and in a combined manner one or the other natural or artificial flavors and one or the other of the sweet flavors of the dishes Efns, b. Mix the three groups of elements of the food Cfns: 73% oatmeal and flake particles oats and flax (f) to 10% of particles that are a natural or artificial additive to the rest is the 17% fine granules or farinaceous particles which are additive to produce a sweet together and in combination Tune ^or other natural or artificial flavors and Tune or other sweet flavors of foods FFNS

And c. mix the three groups of Dfns food elements: 73% oatmeal and oat flake particles and Hn (f) to the 10% of particles that are a natural or artificial additive to the rest, ie 17% fine granules or floury particles which are a sweet additive to produce together and in combination one or the other natural or artificial flavors and one or the other of the sweet flavors of the Gfns dishes.

(14.5) - The elaboration of recipes for foods Bfns, Cfns and Dfns and their cooking to produce dishes Efns, Ffns and Gfns in three variants: liquid, semi-liquid or thick. at. The elaboration of the recipe for cooking the food Bfns according to the three preparation variants Efnsl, Efns2 and Efns3: the preparation Efnsl must be done with a ratio which varies as follows: for a cup of boiling water it is possible to add between 7/16 to 9/16 cup of medium to large particles to obtain a liquid mixture and 50 to 60 seconds of boiling complete the cooking for optimum taste, Efns2 preparation must be done with a ratio that varies as follows: for a cup of boiling water can be introduced between 5/16 to 7/16 cup of medium to large particles to obtain a liquid mixture and 40 to 50 seconds of boiling complete the cooking for optimum taste and preparation Efns3 must be done with a ratio that varies as follows: for a cup of boiling water, you can introduce between 3/16 to 5/16 cup of medium to large particles to obtain a thick mixture and 30 to 40 seconds of boiling complete the l cooking for optimum taste. b. The elaboration of the recipe for cooking the food Cfns according to the three variants of preparation Ffnsl, Ffns2 and Ffns3: the preparation Ffnsl must be done with a ratio which varies as follows: for a cup of boiling water it is possible to introduce between 7/16 to 9/16 cup of small a (medium -) particles to obtain a liquid mixture and 50 to 60 seconds of boiling complete the cooking for optimum taste, the preparation Ffns2 must be done with a ratio that varies as follows: for a cup of boiling water you can introduce between 5/16 to 7/16 cup of small a (medium -) particles to obtain a liquid mixture and 40 to 50 seconds of boiling complete the cooking for optimum taste and preparation Ffns3 should be done with a ratio that varies as follows: for a cup of boiling water can be introduced between 3/16 to 5/16 cup of small a (medium -) particles to obtain a thick mixture and 30 to 40 seconds of boiling ion complete the cooking for optimum taste. vs. Development of a recipe for cooking food Dfns according to the three preparation variants Gfnsl, Gfns2 and Gfns3: preparation Gfnsl has to be made with a ratio which varies as follows: for one cup of boiling water you can introduce between 7/16 to 9/16 cup of small a (medium -) particles to obtain a liquid mixture and 50 to 60 seconds of boiling complete the cooking for optimum taste, the preparation Gfns2 must be done with a ratio that varies as follows: for a cup of boiling water can be introduced between 5/16 to 7/16 cup of small a (average) particles for to obtain a liquid mixture and 40 to 50 seconds of boiling complete the cooking for an optimum taste and the preparation Gfns3 must be done with a ratio which varies as follows: for a cup of water in boiling one can introduce between 3/16 to 5/16 cup of small a (medium -) particles to obtain a thick mixture and 30 to 40 seconds of boiling complete the cooking for an optimum taste.

This invention relates in a fifteenth time, the creation and production of three groups of dishes (type Efns, Ffns and Gfns) which respectively derive three food groups (type Bfns, Cfns and Dfns), which comprises by volume: 73% (58.4% of groats particles or flakes of Tune or F other of the following cereals: wheat, rice, maize, millet, sorghum, soya, rye, triticale, barley, teff, wild rice, spelled, buckwheat , amaranth, quinoa, canihua, cockscomb or combinations thereof and 14.6% flurry particles or flakes (fl) which have the same size as those of foods B, C and D, 10% of particles which are a natural or artificial additive of Tune or T other flavors that follow: cinnamon and spices, maple and brown sugar, wild fruit, peach and cream, apple and cinnamon, or grape and brown sugar to produce the flavor (n) of the three groups of dishes (type Efns, Ffns and Gfns) and the rest 17% fine granules or particles far inos which are a sweet additive (s) that is of natural or artificial origin from one or more of the following sugars: brown sugar, sugar, maple sugar, honey dehydrated to produce the sweet taste (s) of the three groups of dishes (type Efns, Ffns and Gfns), their production and creation include the following steps:

(15.1) - The creation and production of groats or flakes of oats and flax (f) particles used to form part of the three foods of the (type Bfns, Cfns and Dfns) groups is not necessary because they are exactly the same particles as those of foods B, C and D and their creation and production have been demonstrated at the first and second stages.

(15.2) - Creation and production of natural or artificial additives (n) which individually serve to form part of the three food groups (type Bfns, Cfns and Dfns), according to the following operations: a. Crush natural or artificial additives (n) of different flavors in particles and individually when necessary until a product that respects in volume a ratio of about 25% of particles that passes through a sieve which is provided with spacings of 1 mm squared and the remainder 73% which have a larger dimension to form additives in the form of particles which have the same size as those of the food B in the following sizes which varies in thickness between 0.8 and 1.7mm, in width between 1.4 and 9mm and in length between 4 and 1mm and a small volume of 2% of flourous particles for foods of the group (type Bfns), b. Crush natural or artificial additives (n) of different flavors in particles and individually when necessary until a product that respects in volume a ratio of about 25% of particles that passes through a sieve which is provided with spacings of 1 mm squared and the remainder 73% which have a larger size to form particle-shaped additives which have the same size as those of T feed C in the following sizes which varies in thickness between 0.008 and 1.5mm, in width between 1 and 2.9mm, in length between 1.6 and 2.9mm and a small volume of 2% floury particles for foods of the group of (type Cfns)

And c. crushing natural or artificial additives (n) of different flavors in particles and individually when necessary until a product is obtained which respects in volume a ratio of approximately 73% of particles which passes through a sieve which is provided with spacings of 1 mm squared and the remainder 25% which have a larger size to form particle-shaped additives which have the same size as those of food D in the following sizes which varies in thickness between 0.008 and 1.5mm, in width between 1 and 2.9mm, in length between 1.6 and 2.9mm and a small volume of 2% floury particles for foods of the group (Dfns type).

(15.3) - Creation and production of sweet additives which are of natural or artificial origin and which serve individually to form part of the food of the three groups of (type Bfns, Cfns and Dfns), according to the following operation, crush the various natural or artificial sugars individually when necessary to turn them into fine granules or floury particles to be intermingled: a. Natural or artificial additive particles (n) and food particles of (type B) to form dishes of the (Efns type) group, b. Natural or artificial additive particles (n) and food particles of (type C) to form dishes of the (type Ffns) group

And c. natural or artificial additive particles (n) and food particles of (type D) to form dishes of the (type Gfns) group.

(15.4) - Uniform mixing of the three preceding groups of elements to form the three food groups of (type Bfns, Cfns and Dfns), according to the following operations: a. Mix the three groups of food items in the (type Bfns) group: 73% oatmeal and oat flake particles and Hn (f) to the 10% particles that are a natural or artificial additive to the rest or the 17% of fine granules or floury particles that are a sweet additive to produce together and one or the other of the natural or artificial flavors and one or other of the sweet flavors of the group of dishes. (type Efns), b. Mix the three groups of elements of Group food (type CFNS) either: 73% of particles or groats of ^oat flakes and flax (f) 10% particles which are natural or artificial additive to the rest 17% of fine granules or particles floury which are a sweet additive to produce together and in a combined way Tune or R other natural or artificial flavors and Tune or R other sweet flavors of group dishes (type Ffns)

And c. mix the three groups of food items in the (Dfns) group: 73% oatmeal and flake oat flake particles (f) to the 10% natural or artificial additive particles or the 17% of fine granules or floury particles which are a sweet additive to produce together and in combination Tune or T other natural or artificial flavors and Tune or T other sweet flavors of dishes of the group (type Gfns).

(15.5) - The elaboration of the recipes for the food of the groups of (type Bfns, Cfns and Dfns) and their cooking to produce the dishes of the groups of (type Efns, Ffns and Gfns) in three variants of preparations: thick, half liquid or liquid. at. The development of the recipe for cooking foods of the group (type Bfns) according to the three preparation variants of (type Efnsl, Efns2 and Efns3): the preparations of the group of (type Efnsl) must be done with a ratio that varies as follows: for a cup of boiling water you can add between 7/16 to 9/16 cup of medium to large particles to get a thick mix and 50 to 60 seconds of boiling complete the cooking for optimum taste, the preparations of the (type Efns2) group must be made with a ratio that varies as follows: for one cup of boiling water, it is possible to introduce between 5/16 to 7/16 of a cup of medium to large particles to obtain a half-liquid mixture and 40 to 50 seconds of boiling complete the cooking for optimum taste and the preparations of the group (type Efns3) must be done with a ratio that varies as follows: for a cup of boiling water you can introduce between 3/16 to 5/16 cup of medium to large particles to obtain a liquid mixture and 30 to 40 seconds of boiling complete the cooking for an optimum taste. b. The development of the recipe for cooking foods of the group of (type Cfns) according to the three preparation variants of (type Ffnsl, Ffns2 and Ffns3): the preparations of the group of (type Ffnsl) must be done with a ratio that varies as follows: for one cup of boiling water you can introduce between 7/16 to 9/16 cup of medium to large particles to obtain a thick mixture and 50 to 60 seconds of boiling complete the cooking for optimum taste , the preparations of the group of (type Ffns2) must be done with a ratio which varies as follows: for a cup of boiling water it is possible to introduce between 5/16 to 7/16 of cup of small a (average -) particles to obtain a semi-liquid mixture and 40 to 50 seconds of boiling complete the cooking for optimum taste and preparations of the group (type Ffns3) must be done with a ratio that varies as follows: for a cup of water boiling it can be introduced between 3/16 to 5/16 of t small (medium) particles to obtain a liquid mixture and 30 to 40 seconds of boiling complete the cooking for optimum taste. vs. Development of a recipe for cooking foods of the group (type Dfns) according to the three preparation variants of (type Gfnsl, Gfns2 and Gfns3): preparations of group of (type Gfnsl) have to be done with a ratio that varies as follows: for a cup of boiling water can be introduced between 7/16 to 9/16 cup of medium to large particles to obtain a thick mixture and 50 to 60 seconds of boiling complete the cooking for optimum taste, the group preparations of (type Gfns2) must be done with a ratio that varies as follows: for a cup of boiling water can be introduced between 5/16 to 7/16 cup of small a (medium -) particles to obtain a mixture half-liquid and 40 to 50 seconds of boiling complete the cooking for optimum taste and preparations of the group of (type Gfns3) must be done with a ratio that varies as follows: for a cup of boiling water can be there introducing 3/16 to 5/16 cups of small a (medium) particles to obtain a liquid mixture and 30 to 40 seconds of boiling complete the cooking for optimum taste.

16-This invention relates in a sixteenth time, the creation and production of three dishes very liquid E6, F6 and G6 and three super-liquid dishes E9, F9 and G9 which respectively derive food Bf, Cf and Df, which comprises by volume 80% of oatmeal or oatmeal particles and 20% of groats or flakes of flax (f) which are the same in percentage and size as those of foods B, C and D, their production and creation imply the following operations:

(16.1) - The creation and production of oatmeal and oat flake particles (f) which are used to form foods Ef6, Ff6, Gf6, Ef9, Ff9 and Gf9 are not necessary because they are exactly the same particles in size as those of dishes E3, F3 and G3 and their creation and production were demonstrated at the first and second stages.

(16.2) - The nomenclature of the following Ef, Ff and Gf preparation variants: thick, semi-liquid, liquid, very liquid and super liquid which are diluted with 1 cup, 1/4 cup and 2 cups of hot liquid , established and demonstrated in a manner relative to those dishes E7, F7 and G7 which are demonstrated and explained at the seventh time.

(16.3) - Uniform Mixing of the two groups ^of the foregoing to form the food Bf, Cf, and Df, according to the following operations: a. Mix the two groups of food items Bf: 80% grits particles or oat flakes to 20% grits particles or flakes of flax (f) to further produce Ef6 and Ef9, b . Mix the two groups of food items: 80% oatmeal or oatmeal particles to 20% oatmeal particles or flakes (f) to subsequently produce the Ff6 and Ef9 dishes,

And c. mix the two groups ^of elements of the food Df namely: 80% of particles groats or oat flakes at 20% of grits or particles flax flakes (f) to further produce and GF6 GF9 dishes.

The very liquid preparation variants of the dishes Ef6, Ff6 and Gf6 are formed by exactly the same groups of particles as those of the respective liquid preparation variants E3, F3 and G3, therefore contained because they are diluted in 1 1/2. cups of hot liquid rather than just one, this allows them to be consumed like coffee.

The super liquid preparation variants of dishes E9, F9 and G9 are formed by exactly the same groups of particles as those of the respective liquid preparation variants E3, F3 and G3, therefore contained because they are diluted in 2 cups of liquid rather than a hot one, this allows them to ^be consumed as coffee.

(16.4) - The elaboration of recipes and cooking of foods Bf, Cf and Df to produce dishes Ef6, Ff6, Gf6, Ef9, Ff9 and Gf9 according to the preparation variants which are very liquid and super liquid. at. The development of recipes for cooking foods Bf, Cf and Df according to their preparation variant Ef6, Ff6 and Gf6 which is very liquid: the preparation Ef6 must be done with a ratio which varies as follows: for a cup and a half of boiling water is introduced between 3/16 to 5/16 cup of medium to large particles to obtain a very liquid mixture and 30 to 40 seconds of boiling complete the cooking for optimum taste, the preparation Ff6 must be done with a ratio that varies as follows: for one and a half cups of boiling water is introduced between 3/16 to 5/16 cup of small a (medium -) particles to obtain a very liquid mixture and 30 to 40 seconds d boiling complete the cooking for optimum taste and preparation Gf6 should be done with a ratio that varies as follows: for a cup and a half of boiling water is introduced between 3/16 to 5/16 cup of small (averages -) particles to obtain a very liquefied mixture IDE and 30 to 40 seconds of boiling complete the cooking for optimum taste.

And B. The development of recipes for cooking foods Bf, Cf and Df according to their preparation variant Ef9, Ff9 and Gf9 which is super liquid: the preparation Ef9 must be done with a ratio which varies as follows: for two cups of water in boiling is introduced between 3/16 to 5/16 cup of medium to large particles to obtain a super liquid mixture and 30 to 40 seconds of boiling complete the cooking for optimum taste, the preparation Ff9 must be done with a ratio which varies as follows: for two cups of boiling water one introduces between 3/16 to 5/16 cup of small a (average) particles to obtain a super liquid mixture and 30 to 40 seconds of boiling complete the cooking for optimum taste and preparation Gf9 should be done with a ratio that varies as follows: for two cups of boiling water is introduced between 3/16 to 5/16 cup of small a (medium -) particles for get a super liquid mixture and 30 to 40 sec Boiling waves complete the cooking for optimum taste.

This invention relates in a seventh time, the creation and production of dishes very liquid for groups of (type Ef6, Ff6 and Gf6) and super liquid food for groups of (type Ef9, Ff9 and Gf9) which are respectively derived from the groups of (type Bf, Cf and Df), which comprises in volume: 80% of particles of groats or flakes of one or other of the following cereals: wheat, rice, maize, millet, sorghum, soybean, rye, triticale, barley, teff, wild rice, spelled, buckwheat, amaranth, quinoa, canihua, cockscomb or combinations thereof and 20% of particles of groats or flakes of flax (f) which are the same in percentage and size as those of the foods of the groups (type B, C and D), their production and creation include the following steps:

(17.1) - The creation and production of oatmeal and oatmeal flake particles (f) which are used to form the dishes of (type Ef6, Ff6, Gf6, Ef9, Ff9 and Gf9) are not necessary because they are exactly the same particles in size as those of the groups of (type E3, F3 and G3) and their creation and production were demonstrated at the third and fourth time.

(17.2) - The nomenclature of dishes of groups (type Ef6, Ff6, Gf6, Ef9, Ff9 and Gf9): thick, semi-liquid, liquid, very liquid and super liquid which are diluted with 1 cup, 1 ¹ A cup and 2 cups of hot liquid, established and demonstrated in a manner relative to those dishes group (type E6, F6, G6, E9, F9 and G9) which are demonstrated and explained at the eighth time.

(17.3) - Uniform Mixing of the two groups ^of the foregoing groups to form the food of (type Bf, Cf, and Df), according to the following operations: a. Mix the two groups of food items in the (type Bf) group: 80% oatmeal or oatmeal particles to 20% oatmeal or flake flakes (f) to produce the food items later. groups of (type Ef6 and Ef9), b. Mix the two groups of elements of the group of (type Cf): 80% oatmeal particles or oatmeal particles to 20% oatmeal particles or flake flakes (f) to produce the dishes of the groups of (type Ff6 and Ef9),

And c. mix the two groups of food items in the (type Df) group: 80% oatmeal or oatmeal particles to 20% oat flake or flake particles (f) to produce the food items later. groups of (type Gf6 and Gf9).

The very liquid preparation variants of the groups of (types Ef6, Ff6 and Gf6) are formed by exactly the same groups of particles as those of the respective liquid preparation variants of the groups of (type E3, F3 and G3), therefore contained the fact ^that they are diluted in 1 1/2 cups of hot liquid rather than one, this allows them to be eaten as coffee.

The super liquid preparation variants of the groups of (types Ef9, Ff9 and Gf9) are formed by exactly the same groups of particles as those of the respective liquid preparation variants of the groups of (type E3, F3 and G3), therefore contained because they are diluted in 2 cups of hot liquid rather than just one, this allows them to be consumed like coffee.

(17.4) - The elaboration of the recipes and cooking of the food of the groups of (type Bf, Cf and Df) to produce the dishes of the groups of (type Ef6, Ff6, Gf6, Ef9, Ff9 and Gf9) according to the variants of preparation which are very liquid and super liquid. at. The elaboration of the recipes for cooking the food of the groups of (type Bf, Cf and Df) according to their variant of preparation of the groups of (type Ef6, Ff6 and Gf6) which is very liquid: the preparations of the group of (type Ef6) must be done with a ratio that varies as follows: for a cup and a half of boiling water is introduced between 3/16 to 5/16 cup of medium to large particles to obtain a very liquid mixture and 30 to 40 seconds boiling supplements complete the cooking for optimum taste, the preparations of the group (type Ff6) must be done with a ratio that varies as follows: for a cup and a half of boiling water is introduced between 3/16 to 5 / 16 cup of small a (medium -) particles to obtain a very liquid mixture and 30 to 40 seconds of boiling complete the cooking for an optimum taste and preparations of the group of (type Gf6) must be done with a ratio which varies as follows: for a cup and a half of boiling water We introduce between 3/16 to 5/16 cup of small a (medium) particles to obtain a very liquid mixture and 30 to 40 seconds of boiling complete the cooking for optimum taste.

And B. The elaboration of the recipes for cooking the food of the groups of (type Bf, Cf and Df) according to their variant of preparation of the groups of (type Ef9, Ff9 and Gf9) which is super liquid: the preparations of the group of (type Ef9) must be done with a ratio that varies as follows: for a cup and a half of boiling water is introduced between 3/16 to 5/16 cup of medium to large particles to obtain a super liquid mixture and 30 to 40 seconds of boiling complete the cooking for an optimum taste, the preparations of the group of (type Ff9) must be done with a ratio which varies as follows: for a cup and a half of water in boiling one introduces between 3/16 to 5 / 16 cup of small a (medium -) particles to obtain a super liquid mixture and 30 to 40 seconds of boiling complete the cooking for optimum taste and preparations of the group of (type Gf9) must be done with a ratio that varies as follows: for a cup and a half of water in boiling one introduces between 3/16 to 5/16 of cup of small a (average) particles to obtain a super liquid mixture and 30 to 40 seconds of boiling complete the cooking for an optimum taste.

18. This invention relates in eighteenth time, the creation and production of three very liquid dishes Efns6, Ffns6 and Gfns6 and three super-liquid dishes Efns9, Ffns9 and Gfns9 which respectively derive foods Bfnsό, Cfns6 and Dfnsό, which comprises by volume: 62.4% (49.92% of groat particles or oat flakes and 12.48% of groat particles or flakes of flax (f)) which have the same size as those of foods B, C and D, 8.5% of particles that are a natural or artificial additive to Tune or 1 "other flavors that follow: cinnamon and spices, maple and brown sugar, wild fruit, peach and cream, apple and cinnamon, or grape and brown sugar to produce flavor (n) dishes Efns6, Ffns6, Gfns6, Efns9, Ffns9 and Gfns9 and the remainder 29.1% of fine granules or flourous particles which are a sweet additive (s) which is of natural or artificial origin of one or other other sugars which follow: brown sugar, sugar, maple sugar, dehydrated honey in To produce the sweet taste (s) of foods Efns6, Ffns6 and Gfnsό, Efns9, Ffns9 and Gfns9, their production and creation include the following steps:

(18.1) - The creation and production of oatmeal and oat flake particles (f) which serve to form part of the Bfnsό, Cfns6 and Dfnsό foods are not necessary because they are exactly the same particles as those of foods B, C and D and their creation and production were demonstrated at the first and second stages.

(18.2) - Creation and production of natural or artificial additives (n) which individually serve to form part of the Bfnsό, Cfnsό and Dfnsό foods, according to the following operations: a. Crush natural or artificial additives (n) of different flavors in particles and individually when necessary until a product that respects in volume a ratio of about 25% of particles that passes through a sieve which is provided with spacings of 1 mm squared and the remainder 73% which have a larger dimension to form additives in the form of particles which have the same size as those of the food B in the following sizes which varies in thickness between 0.8 and

1.7mm, in width between 1.4 and 9mm and in length between 4 and 1mm and a small volume of 2% of flourous particles for T food Bfnsβ, b. Crush natural or artificial additives (n) of different flavors in particles and individually when necessary until a product that respects in volume a ratio of about 25% of particles that passes through a sieve which is provided with spacings of 1 mm squared and the remainder 73% which have a larger size to form particle-shaped additives which have the same size as those of food C in the following sizes which varies in thickness between 0.008 and 1.5mm, in width between 1 and 2.9mm, in length between 1.6 and 2.9mm and a small volume of 2% of flourous particles for the food Cfnsό

And c. crushing natural or artificial additives (n) of different flavors in particles and individually when necessary until a product is obtained which respects in volume a ratio of approximately 73% of particles which passes through a sieve which is provided with spacings of 1 mm squared and the remainder 25% which have a larger size to form particle-shaped additives which have the same size as those of food D in the following sizes which varies in thickness between 0.008 and 1.5mm, in width between 1 and 2.9mm, in length between 1.6 and 2.9mm and a small volume of 2% of flourous particles for food Dfnsό.

(18.3) - Creation and production of sweeteners (s) which are of natural or artificial origin and which serve individually to form part of the Bfnsό, Cfnsό and Dfnsό foods, according to the following operation, crush the various natural or artificial sugars (s) individually when it ^s' needed to transform them into fine granules or flour particle to be intertwined: a. To the particles of natural or artificial additives (n) and to the particles of the food Bf to form the meal Efnsό and Efns9, b. To the particles of natural or artificial additives (n) and to the particles of food Cf to form the food Ffnsό and Ffns9 And c. to the particles of natural or artificial additives (n) and to the particles of T feed Df to form the Gfnsό and Gfns9 dishes.

(18.4) - Uniform mixing of the above three groups of elements to form Bfnsβ, Cfnsό and Dfnsό foods, according to the following operations: a. Mix the three groups ^of elements of the food Bfnsό namely: 62.4% of particles groats or rolled oats and flax (f) 8.5% of particles that are natural or artificial additive to the rest either 29.1% fine granules or farinaceous particles which are additive to produce a sweet together and in combination Tune ^or other natural or artificial flavors and Tune or other sweet flavors of Efnsό and Efns9 food, b. Mix the three groups of food elements Cfnsό either: 62.4% oatmeal and flake oatmeal particles (f) to 8.5% of particles that are a natural or artificial additive to the rest, ie 29.1% fine granules or floury particles which are a sweet additive to produce together and in combination one or the other natural or artificial flavors and one or other of the sweet flavors of the Ffnsό and Ffns9 dishes.

And c. mix the three groups of elements of ^the food Dfnsό namely: 62.4% of particles groats or rolled oats and flax (f) 8.5% of particles that are natural or artificial additive to the rest either 29.1% fine granules or farinaceous particles which are additive to produce a sweet together and in combination one or more natural or artificial flavors and ^one or other sweet flavors of Gfnsό and Gfns9 dishes.

(18.5) - the elaboration of recipes and cooking of foods Bfnsό, Cfnsό and Dfnsό to produce dishes Efnsό, Ffnsό and Gfnsό, Efns9, Ffns9 and Gfns9 according to the preparation variants which are very liquid and super liquid: a. The development of recipes for cooking foods Bfnsό, Cfnsό and Dfnsό according to their preparation variant Efnsό, Ffnsό and Gfnsό which is very liquid: the preparation Efnsό must be done with a ratio that varies as follows: for a cup and a half of boiling water is introduced between 3/16 to 5/16 cup of medium to large particles to obtain a very liquid mixture and 30 to 40 seconds of boiling complete the cooking for optimum taste, the Ffnsό preparation must be done with a ratio that varies as follows: for one and a half cups of boiling water is introduced between 3/16 to 5/16 cup of small a (medium -) particles to obtain a very liquid mixture and 30 to 40 seconds d boiling complete the cooking for optimum taste and preparation Gfnsό should be done with a ratio that varies as follows: for a cup and a half of boiling water is introduced between 3/16 to 5/16 cup of small (averages -) particles for to obtain a very liquid mixture and 30 to 40 seconds of boiling complete the cooking for an optimum taste. And B. The development of recipes for cooking foods Bfnsό, Cfnsό and Dfnsό according to their preparation variant Efns9, Ffns9 and Gfns9 which is super liquid: the preparation Efns9 must be done with a ratio which varies as follows: for two cups of water in boiling is introduced between 3/16 to 5/16 cup of medium to large particles to obtain a super liquid mixture and 30 to 40 seconds of boiling complete the cooking for optimum taste, the preparation Ffhs9 must be done with a ratio which varies as follows: for two cups of boiling water one introduces between 3/16 to 5/16 cup of small a (medium -) particles to obtain a super liquid mixture and 30 to 40 seconds of boiling complete the for optimum taste and the preparation Gfns9 must be done with a ratio that varies as follows: for two cups of boiling water is introduced between 3/16 to 5/16 of cup of small a (average) particles for get a mix up liquid and 30 to 40 seconds of boiling complete the cooking for optimum taste.

19- This invention relates in a nineteenth time, the creation and production of three groups of very liquid dishes (type Efns6, Ffns6 and Gfns6) which are cooked with 1 Vi of water boiling and three other groups of super liquid dishes (type Efns9, Ffns9 and Gfns9) which are cooked with Vi 1 ^of boiling water, the only difference that exists between the dishes highly liquid and the liquid food is great quantity of ^water because they are made with the same foods which are those of the groups of (type Bfnsό, Cfnsό and Dfnsό) and they contain in volume: 62.4% (49.92% of particles of groats or flakes of one or the other of the cereals which wheat, rice, maize, millet, sorghum, soy, rye, triticale, barley, teff, wild rice, spelled, buckwheat, amaranth, quinoa, canihua, cockscomb or combinations thereof and 12.48% of groats or flakes of Hn (f)) which are the same in percentage and size as those of the three groups of (Food type Bf, Cf and Df), 8.5% of particles that are a natural or artificial additive to any of the following flavors: cinnamon and spices, maple and brown sugar, wild fruit, peach and cream, apple and cinnamon, or raisin and brown sugar to produce the flavor (n) of the dishes of the groups (type Efnsό, Ffnsό, Gfnsό, Efns9, Ffns9 and Gfns9) and the rest 29.1% of fine granules or floury particles which are a sweet additive (s) that is of natural or artificial origin from any of the following sugars: brown sugar, sugar, maple sugar, honey dehydrated to produce the sweet taste (s) of the dishes of the groups of (type Efnsό, Ffnsό, Gfnsό, Efns9, Ffns9 and Gfns9), their production and creation include the following steps:

(19.1) - The creation and production of oatmeal and oat flake particles (f) which are used to form part of the food of the (Bfnsό, Cfnsό and Dfnsό type) groups is not necessary because they are exactly the same particles as those of the groups of (type Bf, Cf and Df) and their creation and production were demonstrated at the twelfth time.

(19.2) - Creation and production of natural or artificial additives (n) which individually serve to form part of the food of the Bfnsό, Cfnsό and Dfnsό groups, according to the following operations: at. Crush natural or artificial additives (n) of different flavors in particles and individually when necessary until a product that respects in volume a ratio of about 25% of particles that passes through a sieves which are provided with spacings of 1 mm squared and the remainder 73% which have a larger size to form particle-shaped additives which have the same size as those of the group of (type Bf) in the following sizes which varies in thickness between 0.8 and 1.7 mm, in width between 1.4 and 9 mm and in length between 4 and 1 mm and a small volume of 2% of flourous particles for foods of groups of (type Bfnsό), b. Crush natural or artificial additives (n) of different flavors in particles and individually when necessary until a product that respects in volume a ratio of about 25% of particles that passes through a sieve which is provided with spacings of 1 mm squared and the remainder 73% which have a larger size to form particle-shaped additives which have the same size as those of the group of (type Cf) according to the following sizes which varies in thickness between 0.008 and 1.5mm, in width between 1 and 2.9mm, in length between 1.6 and 2.9mm and a small volume of 2% of flourous particles for foods of the (Cfnsό type) groups,

And c. crush natural or artificial additives (n) of different flavors into particles and individually when necessary until a product is obtained which respects in volume a ratio of approximately 25% of particles which passes through a sieves which are provided with spacings of 1 mm squared and the remainder 73% which have a larger size to form particle-shaped additives which have the same size as those of the group of (type Df) according to the following sizes which varies in thickness between 0.008 and 1.5mm, in width between 1 and 2.9mm, in length between 1.6 and 2.9mm and a small volume of 2% of flourous particles for food groups (type Dfns6).

(19.3) - Creation and production of sweeteners (s) which are of natural or artificial origin and which serve individually to form part of the foodstuffs of the (Bfnsό, Cfnsό and Dfnsό type) groups, according to the following operation, crush the various natural or artificial sugars individually when necessary to turn them into fine granules or floury particles to be intertwined: a. Natural or artificial additive particles (n) and food particles of (type Bf) groups to form foods of (type Bfnsό) groups, b. Natural or artificial additive particles (n) and food particles of groups of (type Cf) to form dishes of groups of (type Cfnsό)

And c. to particles of natural or artificial additives (n) and to food particles of groups of (type Df) to form the dishes of groups of (Dfnsό type).

(19.4) - Uniform mixing of the three preceding groups of elements to form the foods of the (type Bfnsό, Cfnsό and Dfnsό) groups, according to the following operations: at. Mix the three groups of food items in the (Bfnsό type) group: 73% oatmeal or oatmeal particles to 10% natural or artificial additive particles or the 17% fine granules or flourous particles which are a sweet additive for producing together or in combination with other natural or artificial flavors and one or the other of the sweet flavors of each of the dishes of the groups of (type Efnsό and Efns9), b. Mix the three groups of food items in the (Cfnsό type) group: either 73% oatmeal or oatmeal particles to the 10% of particles that are a natural or artificial additive to the rest or the 17% of fine granules or flourous particles which are a sweet additive to produce together and in combination one or the other natural or artificial flavors and one or the other of the sweet flavors of each of the dishes of the groups of (type Ffnsό and Ffns9)

And c. mix the three groups of food items in the (Dfnsό type) group: 73% oatmeal or oat flake particles to the 10% natural or artificial additive particles, or the 17% fine granules or floury particles which are a sweet additive to produce together and in combination one or other of the natural or artificial flavors and one or the other of the sweet flavors of each of the dishes of the groups of (type Gfnsό and Gfns9).

(19.5) - ^The development of revenues and cooking groups of foods (type Bfnsό, Cfnsό and Dfnsό) to produce groups of preparations dishes respectively (type Efnsό, Ffnsό and Gfnsό) with a very liquid preparation variant and Put the preparations of the groups of (type Efns9, Ffns9 and Gfns9) with a variant of super liquid preparation according to the following operations: a. Development of recipes for cooking foods of groups of (type Bfnsό, Cfnsό and Dfnsό) according to their variant of preparation of groups of (type Efnsό, Ffnsό and Gfnsό) which is very liquid: preparations of group of (type Efnsό) must be done with a ratio that varies as follows: for a cup and a half of boiling water is introduced between 3/16 to 5/16 cup of medium to large particles to obtain a very liquid mixture and 30 to 40 seconds of boiling complete the cooking for an optimum taste, the preparations of the group of (type Ffnsό) must be done with a ratio which varies as follows: for a cup and a half of water in boiling one introduces between 3/16 to 5 / 16 cup of small a (medium -) particles to obtain a very liquid mixture and 30 to 40 seconds of boiling complete the cooking for optimum taste and preparations of the group of (type Gfnsό) must be done with a ratio that varies as follows: for one ta Sseh and a half of boiling water is introduced between 3/16 to 5/16 cup of small a (medium -) particles to obtain a very liquid mixture and 30 to 40 seconds of boiling complete the cooking for optimum taste .

And B. The elaboration of the recipes for cooking the food of the groups of (type Bfnsό, Cfnsό and Dfnsό) according to their variant of preparation of the groups of (type Efns9, Ffns9 and Gfns9) which is super liquid: the preparations of the group of (type Efns9) have to be done with a This ratio varies as follows: for two cups of boiling water, between 3/16 to 5/16 cup of medium to large particles is added to obtain a super-liquid mixture and 30 to 40 seconds of boiling complete the cooking for optimum taste, the preparations of the group (type Ffns9) must be done with a ratio that varies as follows: for two cups of boiling water it is introduced between 3/16 to 5/16 cup of small a (average -) particles to obtain a super liquid mixture and 30 to 40 seconds of boiling complete the cooking for optimum taste and preparations of the group (type Gfns9) must be done with a ratio that varies as follows: for two cups of boiling water is introduced between 3/16 to 5/16 cup of small a (medium -) particles to obtain a super liquid mixture and 30 to 40 seconds of boiling complete the cooking for optimum taste.

20. This invention relates in a twentieth time to the demonstration that the process of separating oatmeal or oatmeal particles into two size groups which are: (a -) flourous particles together to form feeds C and Cf and the cereals part of foods composed of natural (n) and sweet additives: Cns, Cns6, Cfns and Cfnsό which are used to produce respectively cereal dishes (s): Fl, F2, F3, F6, F9, FfI, Ff2, Ff3, Ff6 and Ff9 and the dishes composed of natural (n) and sweet additives: Fnsl, Fns2, Fns3, Fns7, Ffnsl, Ffns2, Ffns3, Ffnsό and Ffns9 and the medium particles a together to form foods B and Bf and cereals part of foods composed of natural additives (n) and sweetened (s): Dns, Dns6, Dfns and Dfns6 which are used to produce the dishes of cereal (s) respectively: El , E2, E3, E6, E9, EfI, Ef2, Ef3, Ef6 and Ef9 and the dishes composed of natural additives (n) and sweetened (s): Ensl, Ens2, Ens 3, Ens6, Ens9, Efnsl, Efns2, Efns3, Efns6 and Efns9 applies in a relative manner to the following oatmeal or cereal flakes: wheat, rice, maize, flax, millet, sorghum, soya, rye, triticale, barley, teff, wild rice, spelled, buckwheat, amaranth, quinoa, canihua, cockscomb or combinations thereof, but also to all other food particles that contain particles of different sizes: (from floury particles to large) or (from medium to floury particles) or (from floury to small particles) or (from small to large particles) or (from small to medium particles) or (from medium to large particles) provided that their differences in size are sufficient.

21. This invention relates, in a twenty-first step, to the demonstration that the process which serves to modify oatmeal or oatmeal particles of feed C to form a new food D by crushing small particles into small particles until a volume of 27 to 75% of small particles (still including the low 2% of farinaceous particles) is obtained which can pass through a sieve which has spacings of 1 mm squared while the The remainder keep their larger size to form the food D and Df and the cereal part of the foods Dns, Dns6, Dfns and Dfns6 which are used to produce the cereal dishes respectively: Gl, G2, G3, G6, G9, GfI , Gf2, Gf3, Gf6 and Gf9 and the dishes composed of natural additives (n) and sweetened (s): Gnsl, Gns2, Gns3, Gns6, Gns9, Gfnsl, Gfns2, Gfns3, Gfns6 and Gfns9, apply so on the following oatmeal or cereal flakes: wheat, rice, maize, flax, millet, sorghum, soya, rye , triticale, barley, teff, wild rice, spelled, buckwheat, amaranth, quinoa, canihua, cockscomb or combinations thereof, but also to all other food particles which contain particles of different sizes: floury particles) or (of medium to floury particles) or (of small to large flour particles) or (of small to large particles) or (of small to medium particles) or (of medium to large particles) provided that their differences of size are sufficient.

Food B is made of oatmeal or oatmeal particles and is composed in volume: by no floury particles but mainly medium to large particles that have a size that varies between 0.8mm and 1.4mm thick, in width between 1.4mm and 9mm and in length between 4 and 1 lmm and is a staple food which serves to partially form the following derived foods: Bns, Bnsό, Bf, Bfns and Bfnsό and it serves to form in whole the derived products which are the following dishes: El, E2, E3, E6 and E9. The food Bns serves to form all the by-products that are the following dishes: Ensl, Ens2 and Ens3. The food Bnsό serves to form in its entirety the by-product which is the food Ens6 and Ens9. The feed Bf serves to form in full the derived products which are the following dishes: EfI, Ef2, Ef3, Ef6 and Ef9. The Bfns feed is used to form all the by-products that are the following foods: Efnsl, Efns2 and Efns3. The Bfnsό feed is used to form the whole product derived from Efnsό and Ens9.

Foods of the (type B) groups are made of oatmeal particles or flakes of one or a combination of several types of food (type A) and are composed by volume: by no floury particles but essentially from medium to large particles that have a size that varies between 0.8mm and 1.4mm thick, in width between 1.4mm and 9mm and in length between 4 and 1 lmm and they are the group of staple foods that serve to partially form groups of the following derived foods: of type Bns, Bnsό, Bf, Bfns and Bfnsό and they serve to form in full the derived products which are the dishes of the groups of (type E1, E2, E3, E6 and E9). The foods of the (Bns type) group serve to form in their entirety the derived products which are food groups of (type Ensl, Ens2 and Ens3). The foods of the (Bnsό type) group serve to form in their entirety the derived products which are the dishes of the group of (type Ensό and Ens9). Foods of the (type Bf) group are used to form all the by-products that are the dishes of the (type EfI, Ef2, EO, Efό and Ef9) groups. The foods of the group (type Bfns) serve to form in their entirety the derived products which are the dishes of the groups of (type Efnsl, Efns2 and Efns3). The food of the group (type Bfnsό) serves to form in full the derived products which are the dishes of the group of (type Efnsό and Efns9).

Food C is made of oatmeal or oatmeal particles and is composed by volume: by about 2% of flour particles, about 25% of particles passing through a sieve which is provided with spacings of 1mm squared and the remaining 73% have a larger dimension that varies: in thickness between 1 and 1.4mm, in width between 1 and 2.9mm and in length between 1 and 2.9mm and is the staple food that serves to partially form food following derivatives: Cns, Cnsό, Cf, Cfns and Cfnsό and it serves to form in whole the derivatives which are the following dishes: Fl, F2, F3, F6 and F9. ^The food Cns serves to form in whole derivatives that are put: FNSL, Fns2 and Fns3. The Cnsό feed is used to form all the by-product that is Fns7. The feed Cf serves to form all the by-products which are the following dishes: FfI, Ff2, Ff3, Efό and Ff9. ^The NSTB food is used to form in whole product derivatives which are the following dishes: Ffnsl, Ffns2 and Ffns3. The feed Cfnsό serves to form in full the derived products which are the food Ffnsό and Efns9.

Foods in groups of (type C) are made of grits or flakes of Tune or a combination of several foods of (type A) and are composed by volume: by about 2% of floury particles, about 25% of particles that passes through a sieve which is provided with spacings of 1 mm square and the remainder is 73% have a greater dimension which varies: in thickness between 1 and 1.4mm, in width between 1 and 2.9mm and in length between 1 and 2.9mm and they are the group of staple foods that serve to partially form the following derived food groups: (Cns, Cns6, Cf, Cfns and Cfnsό) and serve to form in whole the derived products which are the dishes of groups of (type Fl, F2, F3, F6 and F9). The foods of the (Cns type) group serve to form in their entirety the derived products which are the dishes of the groups of (type Fns1, Fns2 and Fns3). The food of the group of (type Cnsό) serves to form in total the derived product which are the dishes of the group of (type Fnsό and Fns9). The foods of the group of (type Cf) serve to form in their entirety the derived products which are the dishes of the groups of (type FfI, Ff2, Fβ, Ff6 and Ff9). The foods of the Cfns type are used to form all the by-products which are the dishes of the Ffnsl, Ffns2 and Ffns3 groups. Foods of the group of (type Cfnsό) serve to form in their entirety the derived products which are the dishes of the group of (type Ffnsό and Ffns9).

Food D is made of oatmeal or oatmeal particles and is composed in volume: by about 2% of floury particles, about 73% of particles passing through a sieve which is provided with spacings of 1mm squared and the remaining 25% have a larger dimension that varies: in thickness between 1 and 1.4mm, in width between 1 and 2.9mm and in length between 1 and 2.9mm and is the staple food that serves to partially form food derivatives Dns, Dnsό, Df, Dfns and Dfnsό and it serves to form all the derivatives that are the following dishes: Gl, G2, G3, G6 and G9. The food Dns serves to form all the by-products which are the following dishes: Gns1, Gns2 and Gns3. The food Dnsό serves to form in full the derivative product which is the food Gnsό and Gns9. The food Df serves to form all the derived product which are the following dishes: GfI, Gf2, GD, Gfό and Gf9. The food Dfns is used to form all the derived products which are the following dishes: Gfnsl, Gfns2 and Gfns3. The Dfnsό feed is used to form all the byproducts Gfnsό and Gfns9.

Foods of the (type D) groups are made of oatmeal particles or flakes of one or a combination of several foods of (type A) are composed by volume: by about 2% flour particles, about 73 % of particles that passes through a sieve which is provided with spacings of 1 mm square and the rest is 25% have a greater dimension which varies: in thickness between 1 and 1.4mm, in width between 1 and 2.9mm and in length between 1 and 2.9mm and they are the group of staples which are used to partially form the following groups ^of foods derived: from (type Dns, Dnsό, Df, and DFNS Dfnsό) and are used to form in whole derivatives which are the dishes of groups of (type Gl, G2, G3, G6 and G9). Foods of the group (type Dns) serve to form all the by-products that are the dishes of groups (type Gnsl, Gns2 and Gns3). Group foods (Dnsό type) are used to form all the derivatives that are the dishes of the group of (type Gns6 and Gns9). Foods of the (type Df) group are used to form all the derived products that are the dishes of the GfI, Gf2, Gf3, Gf6 and Gf9 groups. Foods of the Dfns group are used to form all the by-products that are the dishes of the Gfnsl, fns2 and Gfns3 groups. Foods of the (Dfnsό type) group serve to form all the by-products that are the foods of the group of (type Gfnsό and Gfns9).

The flavor additives (n) for Bns, Cns, Dns, Bns6, Cns6, Dns6, Bfns, Cfns, Dfns, Bfnsό, Cfnsό and Dns6 are made with one or other of the following flavors: cinnamon and spices, maple and brown sugar, wild fruit, peach and cream, apple and cinnamon, or raisin and brown sugar by crushing them when necessary to transform these flavor additives into particle shapes that will have the same size as those of their dishes or groups of meals and their appropriate percentage: 10% of flavor additives which are converted into a group of particles which have a size which is a function of that of the oatmeal or oatmeal particles of each of the following dishes : Ens, Fns and Gns, 8.5% flavor additives that are transformed into a group of particles that have sizes that are a function of those of oatmeal or oatmeal particles of each of the following dishes: Ens6, Fns6 , Gnsό, Ens9, Fns9 and Gns9, 1 0% flavor additives that are converted into a group of particles that have sizes that are a function of the groups of oatmeal or flake oatmeal and flax particles (f) of each of the following dishes: Efns, Ffns and Gfns and 8.5% of flavor additives which are converted into a group of particles which have sizes that are in accordance with those of oatmeal and oat flake particle groups and flax (f) of each of the dishes. following: Efnsό, Ffnsό, Gfnsό, Efns9, Ffns9 and Gfns9.

The flavor additives (n) for foods of the (type Bns, Cns, Dns, Bnsό, Cnsό, Dnsό, Bfns, Cfns, Dfns, Bfnsό, Cfnsό and Dnsό) groups are made with one or other of the following: following flavors: cinnamon and spices, maple and brown sugar, wild fruit, peach and cream, apple and cinnamon, or raisin and brown sugar by crushing them when necessary to turn these flavor additives into particle-shaped ones that will have the same size as that of their respective dish or group of dishes and according to their appropriate percentage: 10% of flavor additives which are transformed into a group of particles which have a size that is a function of that of the particles of oatmeal or flakes of oats from each of the following groups: of (type Ens, Fns and Gns), 8.5% of flavor additives which are transformed into a group of particles which have a size which is a function of that of the particles of oatmeal or of oatmeal from each of the delicacies s groups: of type Ensό, Fnsό, Gnsό, Ens9, Fns9 and Gns9), 10% of flavor additives which are transformed into a group of particles which have a size which is a function of those of the groups of particles of oatmeal or oatmeal and flax flakes (f) from each of the following groups: of (type Efns, Ffns and Gfns) and 8.5% of flavor additives which are converted into a group of particles which have sizes which are according to those of the oatmeal and oat flake particle groups (f) of each of the following groups: (Efnsό, Ffnsό, Gfnsό, Efns9, Ffns9 and Gfns9). Sweet additive (s) for Bns foods, Cns, Dns, BFNs, CFNS, DFNS and groups of food (type SNB Cns, Dns, BFNs, CFNS and DFNS) comprises 17% ^of sugar additives (s) which are made with one or other of the following sugars: brown sugar, sugar, maple sugar, dehydrated honey by crushing the latter when necessary to turn these sugar additives into fine flour granules for allow them to dilute very quickly and uniformly in contact with a boiling liquid for all dishes: Ens, Fns, Gns, Efns, Ffns, Gfns and the dishes of groups of (type Ens, Fns, Gns, Efns, Ffns and Gfns).

Sweet additives for foods Bns6, Cns6, Dns6, Bfnsό, Cfnsό, Dns6 and foods of the type Bns6, Cns6, Dns6, Bfnsό, Cfnsό and Dfnsό contain 29.1% of sweet additives that are made with either sugars following: brown sugar, sugar, maple sugar, dried honey by crushing them when it ^s' is necessary to turn these fine granules shaped sugar additives particles flour to allow them to be diluted very quickly and uniformly in contact with a boiling liquid for all dishes: Ensό, Fnsό, Gnsό, Ens9, Fns9, Gns9, Efnsό, Ffnsό, Gfnsό, Efns9, Ffns9, Gfns9 and the dishes of groups of (type Ensό, Fnsό, Gnsό, Ens9, Fns9, Gns9, Efnsό, Ffnsό, Gfnsό, Efns9, Ffns9 and Gfns9). D, Dns, Dnsό, Df, Dfns, Dfnsό foods are composed in volume: by 2% of flourous particles, 73% of particles which passes through a sieve which is provided with spacings of 1 mm squared and the remainder is 25% have a larger dimension that varies: in thickness between 1 and 1.4mm, in width between 1 and 2.9mm and in length between 1 and 2.9mm and because of that, they produce dishes G, Gns, Gnsό, Gns9, Gf, Gfns, Gfnsό and Gfns9 have a texture that is even softer than that of the F, Fns, Fnsό, Fns9, Ff, Ffns, Ffnsό and Ffns9 dishes. And the food of the groups of (type D, Dns, Dnsό, Df, Dfns, Dfnsό) are composed in volume: by 2% of flourous particles, 73% of particles which passes through a sieve which is provided with spacings of lmm square and the rest is 25% have a larger dimension that varies: in thickness between 1 and 1.4mm, in width between 1 and 2.9mm and in length between 1 and 2.9mm and because of this, they produce groups of dishes of (G-type, Gns, Gnsό, Gns9, Gf, Gfns, Gfnsό and Gfns9) which have a texture that is even softer than that of food groups (type F, Fns, Fnsό, Fns9, Ff, Ffns, Ffnsό and Ffns9).

All thick, semi-liquid, liquid, highly liquid and super-liquid preparations of dishes must be made immediately after the water reaches its boiling point because at this stage the water evaporates very quickly and has a point such that the ratio (1 cup of water for a portion x of cup of particles) changes very quickly and distorts the recipe or process.

The Mets E, Ens, Ef and Efns and the mets of the groups of (type E, Ens, Ef and Efns) offer the following; the preparations: El, Ensl, EfI and Efnsl and of (type El, Ensl, EfI and Efnsl) which have a high density in medium to large particles and because of this, they produce a texture which is consistent, heavier than the preparations: E2, Ens2, Ef2 and Efns2 and those of the groups of (type E2, Ens2, Ef2 and Efns2) and one needs to be well masticated before being swallowed, the preparations: E2, Ens2, Ef2 and Efns2 and of (type E2, Ens2, Ef2 and Efns2) which have a medium density in medium to large particles and because of this, they produce a texture that is semi-consistent, lighter than the previous ones and need to be moderately chewed before being swallowed, the preparations: E3, Ens3, EO and Efns3 and that of groups (type E3, Ens3, ED and Efns3) which have a low density in medium to large particles and because of this, they produce a texture that is light, strewn with particles that have been tenderized by cooking and need to M6, Ens6, Ef6, Efnsό and the groups of (type E6, Ens6, Ef6, Efnsό) have a medium density with large particles which is even lower than the previous ones because of the mixture with a cup and a half of boiling liquid and that makes them produce a texture which is light, strewn with particles which have been tenderized by the cooking and one needs to be lightly chewed before being swallowed and the preparations: E9, Ens9, Ef9 and Efns9 and that of the groups of (type E9, Ens9, Ef9 and Efns9) which have a density in medium to large particles which is even weaker than those which precede because of the mixing with two cups of boiling liquid and this makes them produce a texture that is light, dotted with particles that have been tenderized by cooking and need to be lightly chewed before being swallowed.

The dishes F, Fns, Ff and Ffns and the dishes of the groups of (type F, Fns, Ff and Ffns) offer the following; the preparations: Fl, Fnsl, FfI and Ffnsl and that of the groups of (type Fl, Fnsl, FfI and Ffnsl) which have a high density in small a (average) particles (with 2% of flourous particles) and because of that, they produce a texture that is consistent, soft, a very sweet taste and do not need to be chewed before being swallowed, the preparations: F2, Fns2, Ff2 and Ffns2 and that of the groups of (type F2 , Fns2, Ff2 and Ffns2) which have a medium density in small a (medium -) particles (with 2% floury particles) and because of this, they produce a texture that is light, soft, a very sweet taste and n need not be chewed before being swallowed, the preparations: F3, Fns3, FD and Ffns3 and that of the groups of (type F3, Fns3, FD and Ffns3) which have a low density in small a (average - particles (with 2% floury particles) and because of this they produce a texture that is very light, mellow, very sweet taste and do not need to be chewed before being swallowed, the preparations: F6, Fnsό, Ff6 and Ffnsό and that of the groups of (type F6, Fns6, Ff6 and Ffnsό) which have a density in small a (medium -) particles (with 2% floury particles) which is even lower than the previous ones because of the mixture with a cup and a half of boiling liquid and that makes them produce a texture which is very light, scattered with particles that have been tenderized by cooking and need to be lightly chewed before being swallowed and the preparations: F9, Fns9, Ff9 and Ffns9 and that of the groups of (type F9, Fns9, Ff9 and Ffns9 ) which have a density in small a (medium -) particles (with 2% floury particles) which is even lower than the previous ones because of the mixture with two cups of boiling liquid and this makes them produce a texture which is very light, pars emulsion of particles that have been tenderized by cooking and need to be lightly chewed before being swallowed.

The dishes G, Gns, Gf and Gfns and the dishes of the groups of (type G, Gns, Gf and Gfns) offer the following; the preparations: Gl, Gnsl, GfI and Gfnsl and that of the groups of (type Gl, Gnsl, Gfl and Gfnsl) which have a high density in small a (medium -) particles (with 2% floury particles) and because of this, they produce a texture that is consistent, soft, very sweet taste and need not be chewed before being swallowed, the preparations: G2, Gns2, Gf2 and Gfns2 and that of the groups of (type G2, Gns2, Gf2 and Gfns2) which have a mean density in small a (average -) particles (with 2% floury particles) and because of this, they produce a texture that is light, soft, a very mild taste and do not need to be chewed before being swallowed, the preparations: G3, Gns3, Gf3 and Gfns3 and the groups of (type G3, Gns3, Gf3 and Gfns3) which have a low density in small a (medium -) particles (with 2% floury particles) and because of this, they produce a texture that is very light, fluffy, very sweet taste and does not need to be chewed before being swallowed, the preparations: G6, Gns6, Gf6 and Gfnsό and that of the groups of (type G6, Gnsό, Gf6 and Gfnsό) which have a density in small a (average) particles (with 2% of particles farineuses) which is even weaker than the preceding ones because of the mixture with a cup and a half of boiling liquid and that makes them produce a texture which is very light, strewn with particles which have been tenderized by the cooking and one needs of G9, Gns9, Gf9 and Gfns9 and those of (type G9, Gns9, Gf9 and Gfns9) which have a density in small a (mean -) particles (with 2% of floury particles) which is even weaker than the previous ones because of mixing with two cups of boiling liquid and this makes them produce a texture that is very light, strewn with particles that have been tenderized by cooking and is needed to be lightly chewed before being swallowed.

The dishes E, Ens, Ef and Efns and the dishes of (type E, Ens, Ef and Efns) produce variants: E1, E2, E3, Ens1, Ens2, Ens3, EfI, Ef2, E0, Efns1, Efns2, Efns3 and those of the groups of (type E1, E2, E3, Ens1, Ens2, Ens3, Ef1, Ef2, EB, Efns1, Efns2, Efns3) which are essentially composed of coarse-sized means which have a size which is quite similar and by no floury particles which make them homogeneous dishes and without mottons, the dishes F, Fns, Ff and Ffns and the dishes of (type F, Fns, Ff and Ffns) produce variants: Fl, F2, F3, Fnsl, Fns2, Fns3, Ff1, Ff2, Ff3, Ffns1, Ffns2, Ffns3 and those of the groups of (type Fl, F2, F3, Fns1, Fns2, Fns3, Ff1, Ff2, Ff3, Ffns1, Ffns2 and Ffns3) which are composed of 98% by small a (average -) particles that have a size that is quite similar and by only 2% of floury particles which make them homogeneous dishes and without motts and dishes G, Gns, Gf and Gfns, the dishes groups of (type G, Gns , Gf and Gfns) produce variants: G1, G2, G3, Gns1, Gns2, Gns3, Gf1, Gf2, G0, Gfns1, Gfns2 and Gfns3 and those of the groups of (type G1, G2, G3, Gns1, Gns2, Gns3 , GfI, Gf2, GB, Gfnsl, Gfns2 and Gfns3) which are composed 98% by small a (average -) particles that have a size that is quite similar and by only 2% of flour particles that make them dishes. homogeneous and without mottons, the dishes E6, Ens6, Ef6, Efnsό, E9, Ens9, Ef9 and Efns9 and the dishes of (type E6, Ensό, Ef6, Efnsό, E9, Ens9, Ef9 and Efns9) produce variants: E6, Ensό, Efό, Efnsό, E9, Ens9, Ef9 and Efns9 and those of the groups of (type E6, Ensό, Efό, Efnsό, E9, Ens9, Ef9 and Efns9) which are essentially composed of large particle means which have a dimension which is quite similar and by no floury particle which make them homogeneous dishes and without mottons and the dishes F6, Fnsό, Ffό, Ffnsό, F9, Fns9, Ff9 and Ffns9, the dishes of (type F6, Fns6, Ff6, Ffnsό, F9, Fns9, Ff9 and Ffns9) produce variants: F6, Fns6, Ff6, Ffnsό, F9, Fns9, Ff9 and Ffns9 and those of the (type F6, Fnsό, Ff6, Ffnsό, F9, Fns9, Ff9 and Ffns9) groups that are 98% composed of small (average -) particles that have a size that is quite similar and only 2 % of flourous particles which make them homogeneous dishes and without motts and the dishes G6, Gnsό, Gfό, Gfnsό, G9, Gns9, Gf9 and Gfns9 and the dishes of the groups of (type G6, Gnsό, Gfό, Gfnsό, G9, Gns9, Gf9 and Gfns9) produce variants: G6, Gns, Gfό, Gfnsό, G9, Gns9, Gf9 and Gfns9 and those of the (type G6, Gnsό, Gfό, Gfnsό, G9, Gns9, Gf9 and Gfns9) groups which are 98% composed of small a (average -) particles that have a size that is quite similar and only 2% floury particles which make them homogeneous and without mottons.

The taste of the dishes of food A (which is oatmeal or ^flakes traditional oats) is very ordinary for most consumers, but on the other hand when there is development of two foods from the latter and a third from the modification of the second, the taste of these foods E1, E2, E3, E6, E9, F1, F2, F3, F6, F9, G1, G2, G3, G6 and G9 which come from the food B , C and D is clearly superior and incomparable to that of food A.

The taste of food A (which is oatmeal or traditional oatmeal) is very common for the vast majority of consumers, but when two foods are made from it a third from the modification of the second, as described previously has to claim 111, the same procedure ^{is to} apply for the taste of the food coming from the food groups (type B, Bf, C, Cf, D and Df) by producing a taste superior and incomparable to that of their original food of the (type A) group because the proof is made with the oats, since the other cereals produce the same types of particles of groats or cereal flakes as those of oats, however, provided that the dishes of the groups of (type E and Ef) have no flourous particles and that the dishes of the groups of (type F, Ff, G and Gf) have not more than 2% floury particles Higher percentages would produce pasty tastes.

The texture of foods B, Bns, Bnsό, Bf and Bfnsό and foods of the groups of (type B, Bns, Bnsό, Bf and Bfnsό) is similar to those of wheat semolina, the particles are much larger but of size relatively uniform with no floury particles which prevent them from cementing together or forming motts during cooking and which also allows to produce a better taste than the traditional oatmeal that originates from food A, the texture of food C , Cns, Cnsό, Cf, Cfns and Cfnsό and food groups (type C, Cns, Cnsό, Cf, Cfns and Cfnsό) is very similar to those of semolina wheat, the particles are a little larger but of almost uniform in size with only 2% floury particles preventing them from cementing together or forming motts during cooking and also producing a better taste than the traditional oatmeal that originates from food A and the texture of the D, Dns, Dns, Df, Dfns, and Dfns foods, and food of the (type D, Dns, Dnsό, Df, Dfns, and Dfnsό) groups are very similar to those of the wheat semolina; little bigger but bigger almost uniform with only 2% floury particles which prevent the latter from cementing together or forming motts during cooking and which also allows to produce a better taste than the traditional oatmeal that originates from food A.

Mets E, E6, E9, Ens, Ens6, Ens9, Ef, Ef6, Ef9, Efns, Efnsό and Efns9 and the groups of (type E, E6, E9, Ens, Ens6, Ens9, Ef, Ef6, Ef9 , Efns, Efnsό and Efns9) have a texture which is composed of medium to large fibrous particles which contributes to a good maintenance of the internal hygiene of the intestinal system and to prevent the appearance of deposits on the internal walls of the intestine which are often at the origin of the beginning of diseases or cancers, the dishes F, F6, F9, Fns, Fns, Fns9, Ff, Ff6, Ff9, Ffns, Ffnsό and Ffns9 and the dishes of the groups of (type F, F6 , F9, Fns, Fnsό, Fns9, Ff, Ff6, Ff9, Ffns, Ffnsό and Ffns9) have a texture which is composed mainly of small a (average) fibrous particles, which contributes to maintain to a lesser extent than the dishes E , Ens, Ensό, Ens9, Ef, Efns, Efnsό and Efns9 and the dishes of the groups of (type E, Ens, Ensό, Ens9, Ef, Efns, Efnsό and Efns9) to the internal hygiene of the intestinal system and pre come the appearance of deposits on the internal walls of the intestine which are often at the origin of the beginning of diseases or cancers and the dishes G, G6, G9, Gns, Gns, Gns9, Gf, Gf, Gf9, Gfns, Gfnsό and Gfns9 and the groups of (type G, G6, G9, Gns, Gnsό, Gns9, Gf, Gfό, Gf9, Gfns, Gfnsό and Gfns9) have a texture that is composed mainly of small a (average) particles. fibrous which contributes to maintain to a lesser extent than the dishes F, Fns, Fnsό, Fns9, Ff, Ffns, Ffnsό and Ffns9 and the dishes of the groups of (type F, Fns, Fnsό, Fns9, Ff, Ffns, Ffnsό and Ffns9) has the internal hygiene of the intestinal system and prevent the appearance of deposits on the internal walls of the intestine which are often at the origin of the beginning of diseases or cancers.

The dishes F, F6, F9, Fns, Fnsό, Fns9, Ff, Ffό, Ff9, Ffns, Ffnsό and Ffns9 and the dishes of the groups of (type F, F6, F9, Fns, Fnsό, Fns9, Ff, Ffό, Ff9 , Ffns, Ffnsό and Ffns9) are composed of fine fibrous granules in volume: about 2% of flourous particles, about 25% of particles that pass through a sieve which is provided with spacings of 1 mm squared and the rest is 73% have a dimension that varies: in thickness between 1 and 1.4mm thick, in width between 1 and 2.9mm and in length between 1 and 2.9mm and because of this, this gives them a laxative property and dishes G, G6 , G9, Gns, Gnsό, Gns9, Gf, Gfό, Gf9, Gfns, Gfnsό and Gfns9 and the dishes of the groups of (type G, G6, G9, Gns, Gnsό, Gns9, Gf, Gfό, Gf9, Gfns, Gfnsό and Gfns9) are composed of fine fibrous granules in volume: about 2% of flourous particles, about 73% of particles that pass through a sieve which is provided with spacings of 1 mm squared and the rest is 25% have a dime It varies in thickness between 1 and 1.4 mm thick, in width between 1 and 2.9 mm and in length between 1 and 2.9 mm and because of this, it gives them a laxative property which is even more important than those of put F, Fns, Fns, Fns9, Ff, Ffns, Ffnsό and Ffns9 and the groups of (type F, Fns, Fnsό, Fns9, Ff, Ffns, Ffnsό and Ffns9).

The dishes F, F6, F9, Fns, Fnsό, Fns9, Ff, Ffό, Ff9, Ffns, Ffnsό and Ffns9 and the dishes of the groups of (type F, F6, F9, Fns, Fnsό, Fns9, Ff, Ffό, Ff9 , Ffns, Ffnsό and Ffns9) are composed of fine fibrous granules or in volume: about 2% of floury particles, about 25% of particles passing through a sieve which is provided ^with square lmm spacing and the remaining 73% have a size which varies: in thickness between 1 and 1.4mm in thickness, width between 1 and 2.9mm and in length between 1 and 2.9mm and because of this, this gives them a laxative property and the dishes G, G6, G9, Gns, Gns6, Gns9, Gf, Gf6, Gf9, Gfns, Gfnsό and Gfns9 and the dishes of Groups of (type G, G6, G9, Gns, Gns6, Gns9, Gf, Gf6, Gf9, Gfns, Gfnsό and Gfns9) are composed of fine fibrous granules or by volume: about 2% of flour particles, about 73% of particles which pass through a sieve which is provided with spacings of 1 mm square and the rest is 25% have a dimension that varies: in thickness between 1 and 1.4mm thick, in width between 1 and 2.9mm and in length between 1 and 2.9mm and because of that, this gives them a laxative property which is even more important than those of the dishes F, Fns, Fns, Fns9, Ff, Ffns, Ffn sό and Ffns9 and the groups of (type F, Fns, Fnsό, Fns9, Ff, Ffns, Ffnsό and Ffns9).

Mets E, F, G, Ens, Fns, Gns, Ef, Ff, Gf, Efns, Ffns, Gfns, and the groups of (type E, F, G, Ens, Fns, Gns, Ef, Ff, Gf , Efns, Ffns, Gfns) produce liquid and liquid preparations can be served in a cup of coffee to be consumed on the move: by walking, public transport or car during the journey to work or other like if it was coffee.

Mets E, F, G, E6, F6, G6, E9, F9, G9, Ens, Fns, Gns, Ensό, Fnsό, Gnsό, Ens9, Fns9, Gns9, Ef, Ff, Gf, Efό, Ffό, Gfό, Ef9, Ff9, Gf9, Efns, Ffns, Gfns, Efnsό, Ffnsό, Gfnsό, Efns9, Ffns9, Gfns9 and the groups of (type E, F, G, E6, F6, G6, E9, F9, G9, SL , Fns, Gns, Ensό, Fnsό, Gnsό, Ens9, Fns9, Gns9, Ef, Ff, Gf, Efό, Ffό, Gfό, Ef9, Ff9, Gf9, Efns, Ffns, Gfns, Efnsό, Ffnsό, Gfnsό, Efns9, Ffns9 , Gfns9) which are made with a quantity of 5/16 cup of food particles B, C, D, Bns, Cns, Dns, Bnsό, Cnsό, Dnsό, Bf, Cf, Df, Bfns, Cfns, Dfns, Bfnsό , Cfnsό, Dfnsό and the dishes of the groups of (type B, C, D, Bns, Cns, Dns, Bnsό, Cnsό, Dnsό, Bf, Cf, Df, Bfns, Cfns, Dfns, Bfnsό, Cfnsό, Dfnsό) are sufficient to provide the appropriate portion that an office worker needs for lunch, in the case of physical construction workers or others, it is suggested that the portion be doubled.

The foods Bf, Cf, Df and the food of the groups of (type Bf, Cf and Df) serve to produce the dishes Ef, Ff, Gf and the dishes of the groups of (type Ef, Ff and Gf) which each comprise in volume a percentage of 20% flax (f) to provide consumers with an important source of omega 3 fiber, and they contribute to the prevention of cancer and Bfns, Cfns, Dfns foods, group foods (type Bfns, Cfns and Dfns) are used to produce the dishes Efns, Ffns, Gfns and the food groups of (type Efns, Ffns and Gfns) which each contain a volume of 14.6% of flax (f) in order to provide consumers with an important source of food. omega 3 and they help to prevent cancer and foods Bfnsό, Cfnsό, Dfnsό and food groups (type Bfnsό, Cfnsό and Dfnsό) are used to produce dishes Efnsό, Ffnsό, Gfnsό, Efns9, Ffns9 and Gfns9 and groups food (type Efnsό, Ffnsό, Gfnsό, Efns9, Ffns9 and Gfns9) which are very liquid and to be bused like coffee, they each contain in volume a percentage of 14.6% of linen (f) to provide consumers with a significant source of omega 3, they help prevent cancer and they can be consumed like a coffee.

Products derived from oats include: 3 staple foods B, C and D which are used to produce 3 dishes which each have 5 variants for a total of 15 (E1, E2, E3, E6, E9, F1, F2, F3, F6, F9, Gl, G2, G3, G6 and G9) and the 3 staple foods are used to form also and partly derived foods (Bns, Bns6, Cns, Cns6, Dns, Dns6, Bf, Cf, Df, Bfns , Bfnsό, Cfns, Cfnsό, Dfns and Dfnsό) which in turn produce 39 variants for a total of 54 variants for oats, as the process for making oat products is applicable to 18 cereals of the type (A) wheat, rice, maize, flax, millet, sorghum, soya, rye, triticale, blacksmith, teff, wild rice, spelled, buckwheat, amaranth, quinoa, canihua or cockscomb or combinations thereof, there is therefore possibility to produce 972 variants and more if there is use of combinations thereof.

The foods Bfns, Cfns, Dfns, Bfnsό, Cfnsό, Dfnsό and the foods of the Bfns, Cfns, Dfns, Bfnsό, Cfnsό and Dfnsό groups are used to produce the dishes Efns, Ffns, Gfns, Efnsό, Ffnsό, Gfnsό, Efns9, Ffns9, Gfns9 and the groups of (type Efns, Ffns, Gfns, Efnsό, Ffnsό, Gfnsό, Efns9, Ffns9 and Gfns9) to offer consumers categories of compound foods that contain between two to eighteen cereals, all to produce dishes that produce: different flavors, omega 3 intake, anti-carcinogenic properties such as flax (f), excellent fiber intake and others, the two-food category that combines flax (f) cereals of type A such as oats, wheat, rice, maize, millet, sorghum, soya, rye, triticale, forge, teff, wild rice, spelled, buckwheat, amaranth, quinoa, canihua or cockscomb produces 18 combinations which are in turn combi It has 9 types of dishes (Efns, Ffns, Gfns, Efnsό, Ffnsό, Gfnsό, Efns9, Ffns9 and Gfns9) which add up to 162 different dishes which are in turn combinable with 6 different natural or artificial additives (n) which are: cinnamon and spices, maple and brown sugar, wild fruit, peach and cream, apple and cinnamon, or raisin and brown sugar to offer a range of 972 choices, so this vast choice to join Futile a Fagréable by providing consumers with a delicious taste, a very important contribution in omega 3 and fiber.

The foods B, Bns, Bnsό, Bf, Bfns, Bfnsό, C, Cns, Cnsό, Cf, Cfns, Cfnsό, D, Dns, Dnsό, Df, Dfns and Dfnsό and the food groups of (type B, Bns, Bnsό , Bf, Bfns, Bfnsό, C, Cns, Cf, Cfns, Cfnsό, D, Dns, Dnsό, Df, Dfns and Dfnsό) all produce dishes which can be cooked with boiling water, very hot milk or mixture of these or other hot liquids and they are all an excellent source of fiber.

History of the invention

The prior art is to produce oatmeal from grains that are processed into oatmeal industrially and in bulk without any regard to their size the small particles are mixed with the coarse ones. random. The cooking of these particles produces a food which is: glutinous, pasty and of poor flavor while the cooking of the food B which forms the food E produces according to its three variants: no sticky or pasty taste but rather light and melting like the wheat semolina, which can be slightly chewed before being swallowed, the cooking of food C which forms the food F produced according to its three variants: no sticky or pasty taste but rather light and melting texture very similar to the Wheat semolina which does not need to be chewed before being swallowed and the cooking of the food D which forms the food G produces according to its three variants: no glutinous or pasty taste but rather light and melting of very texture similar to wheat semolina, which does not need to be chewed before being swallowed.

Preferred embodiment

The current technique for turning oat grains into oatmeal is excellent and produces different particles ranging from very small to large with very few floury particles, or between 1 and 2% of the total volume. The problem that arises from this is the result of cooking the food that produces a sticky, pasty and repulsive taste. Whereas the creation of two food B and C by the sieving technique makes it possible to separate the small a (average) particles to form the food C of the medium-sized particles which will form the food B. The cooking separated from the food B according to its three variants will produce E dishes that have a taste that is incomparable to that of the result of the cooking of the food A and the cooking of the food C also according to its three variants will produce dishes F which one taste that is incomparable to that of the result of cooking food A because it looks very similar to that of wheat semolina but with particles that are slightly larger which promotes a very homogeneous texture but especially without mottons. To produce F feed D it is necessary to crush a portion of the medium F feed particles until a volume of 73% of small particles is obtained which passes through a sieve which is provided with spacings of 1 mm squared for 25 microns. % who keep their height higher and 2% who are mealy.

Claims

CLAIM The achievements of the invention regarding which an exclusive right of ownership or privilege is claimed are defined as follows: 1. Products formed by sieving V food from food A which is groats or oat flakes (traditional oatmeal or oat flakes) to produce foods B and C which are used to make dishes E and F, their creation and production includes the following steps: a. sieve food A which contains particles which vary in size from floury to large to retain in a sieve the medium to large particles which will form food B and isolate in another containing the floury particles a (medium -) which will form food food C according to the following sizes; i. food B: which varies in thickness between 0.8 and 1.7mm, in width between 1.4 and 9mm and in length between 4 and 1 lmm; ii. food C: which varies in thickness between 0.008 and 1.5mm, in width between 1 and 2.9mm, in length between 1.6 and 2.9mm and a small volume of 2% of mealy particles; b. develop recipes and cook food B to produce dishes E using three preparation variations; i. El which is thick: for a cup of boiling water, between 7/16 to 9/16 cup of food B is introduced for a period of 50 to 60 seconds to obtain the dish; ii. E2 which is semi-liquid: for a cup of boiling water, between 5/16 to 7/16 cup of food B is introduced for a period of 40 to 50 seconds to obtain the dish; iii. E3 which is liquid: for a cup of boiling water, between 3/16 to 5/16 cup of food B is introduced for a period of 30 to 40 seconds to obtain the dish; vs. develop recipes and cook food C to produce dishes F using three preparation variations; i. Fl which is thick: for a cup of boiling water, between 7/16 to 9/16 cup of food C is introduced for a period of 50 to 60 seconds to obtain the dish; ii. F2 which is semi-liquid: for a cup of boiling water, between 5/16 to 7/16 cup of food C is introduced for a period of 40 to 50 seconds to obtain the dish; iii. F3 which is liquid: for a cup of boiling water, between 3/16 to 5/16 cup of food C is introduced for a period of 30 to 40 seconds to obtain the dish; 2. Creation and production of a third dish by modifying food C to generate a new food D which will form dishes G according to the following steps: a. crush the large particles of food C until you obtain a product which respects in volume a ratio of approximately 75% of particles which pass through a sieve which is provided with spacings of 1 mm square and the remainder 25% which have a larger dimension to form food D according to the following sizes; i. food D: which varies in thickness between 0.008 and 1.5mm, in width between 1 and 2.9mm, in length between 1.6 and 2.9mm and a low volume of 2% of mealy particles; b. develop recipes and cook food D to produce dishes G using three preparation variations; i. Gl which is thick: for a cup of boiling water, between 7/16 to 9/16 cup of food D is introduced for a period of 50 to 60 seconds to obtain the dish; ii. G2 which is semi-liquid: for a cup of boiling water, between 5/16 to 7/16 cup of food D is introduced for a period of 40 to 50 seconds to obtain the dish; iii. G3 which is liquid: for a cup of boiling water, between 3/16 to 5/16 cup of food D is introduced for a period of 30 to 40 seconds to obtain the dish; 3. Products formed by sieving groats or cereal flakes such as oats but with the following cereals: wheat, rice, corn, flax, millet, sorghum, soya, rye, triticale, barley, teff, wild rice, spelt, buckwheat, amaranth, quinoa, canihua, cockscomb or combinations of these and they will be named food group (type A), their sieving will serve to form the two food groups (type B and C) which will be used subsequently produce the two groups of dishes (type E and F), according to the following steps: a. (example 1 with barley because its grain is similar in size to that of oats) sieve the food (type A) which is groats or barley flakes which contains particles which vary in size from floury to large to retain in a sieve the medium to large particles which will form the food of (type B) and isolate in another containing the floury particles a (medium -) which will form the food of (type C) according to the following sizes; i. food (type B): which varies in thickness between 0.8 and 1.7mm, in width between 1.4 and 9mm and in length between 4 and 1 mm; ii. food (type C): which varies in thickness between 0.008 and 1.5mm, in width between 1 and 2.9mm, in length between 1.6 and 2.9mm and a low volume of 2% of mealy particles; And. (example 2 with flax because its grain is smaller than that of oats) sieve the food (type A) which is groats or Hn flakes (f) which contains particles which vary in size between floury a (average +) to retain in a sieve the average a (average +) particles which will form the food of (type B) and isolate in another containing the floury particles a (average -) which will form the food of (type C) according to the following sizes; i. food (type B): which varies in thickness between 0.8 and 1mm, in width between 1.4 and 3mm and in length between 2 and 4mm; ii. food (type C): which varies in thickness between 0.008 and 1.5mm, in width between 1 and 2.9mm, in length between 1.6 and 2.9mm and a low volume of 2% of mealy particles; b. develop recipes and cook foods from group (type B) to produce dishes from group (type E) using three preparation variations; i. of (type El) which is thick: for a cup of boiling water, between 7/16 to 9/16 cup of food of (type B) is introduced for a period of 50 to 60 seconds to obtain the dish ; ii. of (type E2) which is semi-liquid: for a cup of boiling water, between 5/16 to 7/16 cup of food of (type B) is introduced for a period of 40 to 50 seconds to obtain put it; iii. of (type E3) which is liquid: for a cup of boiling water, between 3/16 to 5/16 cup of food of (type B) is introduced for a period of 30 to 40 seconds to obtain the dish ; vs. develop recipes and cook foods from group (type C) to produce dishes from group (type F) using three preparation variations; i. of (type Fl) which is thick: for a cup of boiling water, between 7/16 to 9/16 cup of food of (type C) is introduced for a period of 50 to 60 seconds to obtain the dish ; ii. of (type F2) which is semi-liquid: for a cup of boiling water, between 5/16 to 7/16 cup of food of (type C) is introduced for a period of 40 to 50 seconds to obtain put it; iii. of (type F3) which is liquid: for a cup of boiling water, between 3/16 to 5/16 cup of food of (type C) is introduced for a period of 30 to 40 seconds to obtain the dish ; 4. Creation and production of a third group of foods and dishes for food group (type A): (wheat, rice, corn, flax, millet, sorghum, soy, rye, triticale, barley, teff , wild rice, spelt, buckwheat, amaranth, quinoa, canihua, cockscomb or combinations thereof) by modifying the food of the group (type C) to form a new food which serves to produce a new group of food which is named: food group of (type D) which will be used to produce the group of dishes of (type G), according to the following steps: a. crush the medium particles of foods from group (type C) until obtaining ^a product which respects in volume a ratio of approximately 75% of particles which passes through a sieve which is provided with spacings of lmm square and the remainder 25% which have a larger dimension to form the food of group (type D) according to the sizes which follow; i. food group (type D): which varies in thickness between 0.008 and 1.5mm, in width between 1 and 2.9mm and finally in length between 1.6 and 2.9mm and a low volume of 2% of mealy particles; b. develop recipes and cook foods from group (type D) to produce dishes from group (type G) using three preparation variations; i. of (type Gl) which is thick: for a cup of boiling water, between 7/16 to 9/16 cup of food of (type D) is introduced for a period of 50 to 60 seconds to obtain the dish ; ii. of (type G2) which is semi-liquid: for a cup of boiling water, between 5/16 to 7/16 cup of food of (type D) is introduced for a period of 40 to 50 seconds to obtain put it; iii. of (type G3) which is liquid: for a cup of boiling water, between 3/16 to 5/16 cup of food of (type D) is introduced for a period of 30 to 40 seconds to obtain the dish ; 5. Creation and production of three dishes Ens, Fns and Gns which respectively derive from the foods Bns, Cns and Dns, which comprise by volume: 73% of particles of groats or oat flakes which are the same in percentage and size as those foods B, C and D, 10% of particles which are a natural or artificial additive of one or ^other of the following flavors: cinnamon and spices, maple and brown sugar, wild fruit, peach and cream, apple and cinnamon, or grape and brown sugar to produce the flavor(s) of Ens, Fns and Gns dishes and the remainder 17% of fine granules or floury particles which are a sweet additive(s) which is of natural or artificial origin of one or the other of the following sugars: brown sugar, sugar, maple sugar, dehydrated honey to produce the sweet flavor(s) of Ens, Fns and Gns dishes, according to the following steps: (1). The creation and production of the particles of groats or oat flakes which are used to partly form the foods Bns, Cns and Dns are not necessary because they are exactly the same particles as those of foods B, C and D and their creation and production have been demonstrated in claims 1 and 2; (2). Creation and production of natural or artificial additives (n) which individually serve to partly form Bns, Cns and Dns foods, according to the following steps: a. crush the natural or artificial additives (n) of different flavors into particles and individually until obtaining a product which respects by volume a ratio of approximately 27% of particles which passes through a sieve which is provided with spacings of lmm square and the remainder 73% which have a larger dimension to form additives in the form of particles which have the same size as those of food B according to the sizes which follow; i. natural additives (n) for food Bns: which varies in thickness between 0.8 and 1.7mm, in width between 1.4 and 9mm and in length between 4 and 1 lmm and a small volume of 2% of mealy particles; b. crush the natural or artificial additives (n) of different flavors into particles and individually until obtaining a product which respects by volume a ratio of approximately 27% of particles which passes through a sieve which is provided with spacings of lmm square and the remainder 73% which have a larger dimension to form additives in the form of particles which have the same size as those of food C according to the sizes which follow; i. natural additives (n) for food Cns: which varies in thickness between 0.008 and 1.5mm, in width between 1 and 2.9mm, in length between 1.6 and 2.9mm and a small volume of 2% of mealy particles; vs. crush the natural or artificial additives (n) of different flavors into particles and individually until a product is obtained which respects in volume a ratio of approximately 75% of particles which passes through a sieve which is provided with spacings of lmm square and the rest 25% which have a dimension higher to form additives in the form of particles which have the same size as those of food D according to the sizes which follow; i. natural additives (n) for food Dns: which varies in thickness between 0.008 and 1.5mm, in width between 1 and 2.9mm, in length between 1.6 and 2.9mm and a low volume of 2% of mealy particles; (3). Creation and production of sweet additives which are of natural or artificial origin and which individually serve to partly form the Bns, Cns and Dns foods, according to the following steps: a. crush the different natural or artificial sugar(s) individually when necessary to transform them into fine granules or floury particles to be intermixed with the particles of natural or artificial additives and with the particles of V food Bns to form the dish Ens according to the following lumps: i. natural sweet additive(s) for food Bns: which have a size which varies from fine granules to floury particles so that they can be diluted easily and quickly in contact with a boiling liquid; b. crush the different natural or artificial sugar(s) individually when necessary to transform them into fine granules or floury particles to be intermixed with the particles of natural or artificial additives and with the particles of the Cns food to form the Fns dish according to the following sizes: i. natural sweet additive(s) for food Cns: which have a size which varies from fine granule to floury particles so that they can be diluted easily and quickly in contact with a boiling liquid; vs. crush the different natural or artificial sugar(s) individually when necessary to transform them into fine granules or floury particles to be intermixed with the particles of natural or artificial additives and with the particles of the food Dns to form the dish Gns according to the following sizes: i. natural sweet additives for food Dns: which have a size which varies from fine granules to floury particles so that they can be diluted easily and quickly in contact with a boiling liquid; (4). Uniform mixing of the three groups of elements above to form the foods Bns, Cns and Dns, according to the following steps: a. mix the three groups of elements of the Bns food, namely: the 73% of particles of groats or ^oat flakes with the 10% of particles which are an additive natural or artificial the rest is the 17% of fine granules or floury particles which are a sweet additive to produce together and in a combined manner one or other of the natural or artificial flavors and one or the other of the sweet flavors of the dishes; b. mix the three groups of elements of T foods Cns i.e.: the 73% of particles of groats or oat flakes with the 10% of particles which are a natural or artificial additive to the rest i.e. the 17% of fine granules or floury particles which are a sweet additive to produce together and in a combined manner one or other of the natural or artificial flavors and one or the other of the sweet flavors of Fns foods; vs. mix the three groups ^of elements of food Dns either: the 73% of particles of groats or oat flakes with the 10% of particles which are a natural or artificial additive to the rest or the 17% of fine granules or floury particles which are a sweet additive to produce together and in a combined manner one or other of the natural or artificial flavors and ^one or ^the other of the sweet flavors of Gns dishes. (5). Development of recipes and cooking of Bns, Cns and Dns foods to produce Ens, Fns and Gns dishes with their three preparation variants according to the following steps: a. develop recipes and cook Bns food to produce Ens dishes using three preparation variations; i. Ensl which is thick: for a cup of boiling water, between 7/16 to 9/16 cup of food Bns are introduced for a period of 50 to 60 seconds to obtain the dish; ii. Ens2 which is semi-liquid: for a cup of boiling water, between 5/16 to 7/16 cup of Bns food is introduced for a period of 40 to 50 seconds to obtain the dish; iii. Ens3 which is liquid: for a cup of boiling water, between 3/16 to 5/16 cup of Bns food is introduced for a period of 30 to 40 seconds to obtain the dish; b. develop recipes and cook Cns food to produce Fns dishes using three preparation variants; i. Fnsl which is thick: for a cup of boiling water, between 7/16 to 9/16 cup of Cns food is introduced for a period of 50 to 60 seconds to obtain the dish; ii. Fns2 which is semi-liquid: for a cup of boiling water, add between 5/16 to 7/16 cup of Cns food for a period of 40 to 50 seconds to obtain the dish; iii. Fns3 which is liquid: for a cup of boiling water, between 3/16 to 5/16 cup of Cns food is introduced for a period of 30 to 40 seconds to obtain the dish; vs. develop recipes and cook the Dns food to produce the Gns dishes according to three preparation variations; i. Gnsl which is thick: for a cup of boiling water, between 7/16 to 9/16 cup of Bns food is introduced for a period of 50 to 60 seconds to obtain the dish; ii. Gns2 which is semi-liquid: for a cup of boiling water, between 5/16 to 7/16 cup of Bns food is introduced for a period of 40 to 50 seconds to obtain the dish; iii. Gns3 which is liquid: for a cup of boiling water, between 3/16 to 5/16 cup of Bns food is introduced for a period of 30 to 40 seconds to obtain the dish; 6. Creation and production of three groups of foods (type Ens, Fns and Gns) which respectively derive from the three food groups (type Bns, Cns and Dns), which comprises by volume: 73% of groat particles or cereal flakes such as the following: (wheat, rice, corn, flax, millet, sorghum, soy, rye, triticale, barley, teff, wild rice, spelt, buckwheat, amaranth, quinoa, canihua, cockscomb or combinations ) and which are the same in percentage and size as those of foods B, C and D, 10% of particles which are a natural or artificial additive of one or other of the following flavors: cinnamon and spices, maple and brown sugar, wild fruit, peach and cream, apple and cinnamon, or grape and brown sugar to produce the flavor (n) of the three groups of dishes (type Ens, Fns and Gns) and the remainder 17% of fine granules or floury particles which are a sweet additive(s) which is of natural or artificial origin from one or F other of the sugars which follow: brown sugar, sugar, maple sugar, dehydrated honey to produce the sweet flavor(s) the three groups of dishes (type Ens, Fns and Gns), according to the following steps: (1). The creation and production of particles of groats or oat flakes which are used to partly form the three food groups (type Bns, Cns and Dns) are not necessary because they are exactly the same particles as those of three food groups of (type B, C and D) and their creation and production have been demonstrated in claims 3 and 4; (2). Creation and production of natural or artificial additives (n) which individually serve to partly form the three food groups (type Bns, Cns and Dns), according to the following steps: has. crush the natural or artificial additives (n) of different flavors into particles and individually until obtaining a product which respects by volume a ratio of approximately 27% of particles which passes through a sieve which is provided with spacings of lmm square and the rest 73% which have a larger dimension to form additives in the form of particles which have the same size as those of the food (type Bns) according to the sizes which follow; i. natural additives (n) for food (type Bns): which varies in thickness between 0.8 and 1.7mm, in width between 1.4 and 9mm and in length between 4 and 1 lmm and a small volume of 2% of floury particles; b. crush the natural or artificial additives (n) of different flavors into particles and individually until obtaining a product which respects by volume a ratio of approximately 27% of particles which passes through a sieve which is provided with spacings of lmm square and the rest 73% which have a larger dimension to form additives in the form of particles which have the same size as those of the food (Cns type) according to the sizes which follow; i. natural additives (n) for food (type Cns): which varies in thickness between 0.008mm and 1.5mm, in width between 1 and 2.9mm, in length between 1.6 and 2.9mm and a low volume of 2% of floury particles; vs. crush the natural or artificial additives (n) of different flavors into particles and individually until a product is obtained which respects in volume a ratio of approximately 75% of particles which passes through a sieve which is provided with spacings of lmm square and the rest 25% which have a larger dimension to form additives in the form of particles which have the same size as those of the food (Dns type) according to the sizes which follow; i. natural additives (n) for food (type Dns): which varies in thickness between 0.008mm and 1.5mm, in width between 1 and 2.9mm, in length between 1.6 and 2.9mm and a low volume of 2% of floury particles; (3). Creation and production of sweet additives which are of natural or artificial origin and which individually serve to partly form the three food groups (type Bns, Cns and Dns), according to the following steps: a. crush the different natural or artificial sugar(s) individually when ^necessary to transform them into fine granules or floury particles to be intermixed with the particles of natural or artificial additives and with the particles of food (Bns type) to form the dish (Ens type) according to the following sizes: i. natural sweet additive(s) for food (type Bns): which have a size which varies from fine granules to floury particles so that they can be diluted easily and quickly in contact with a boiling liquid; b. crush the different natural or artificial sugar(s) individually when necessary to transform them into fine granules or floury particles to be intermixed with the particles of natural or artificial additives and with the particles of T food (Cns type) to form the dishes (type Fns) according to the following sizes: i. natural sweet additive(s) for food (type Cns): which have a size which varies from fine granules to floury particles so that they can be diluted easily and quickly in contact with a boiling liquid; vs. crush the different natural or artificial sugar(s) individually when necessary to transform them into fine granules or floury particles to be intermixed with the particles of natural or artificial additives and with the particles of the food (Dns type) to form the dish (type Gns) according to the following sizes: i. natural sweet additive(s) for food (type Dns): which have a size which varies from fine granules to floury particles so that they can be diluted easily and quickly in contact with a boiling liquid; (4). Uniform mixing of the three groups ^of elements above to form the three food groups (type Bns, Cns and Dns) according to the following steps: a. mix the three groups ^of food elements (type Bns) i.e.: the 73% of particles of groats or oat flakes with the 10% of particles which are a natural or artificial additive (n) with the rest i.e. the 17 % of fine granules or floury particles which are a sweet additive(s) to produce together and in a combined manner one or other of the natural or artificial flavors and one or the other of the sweet flavors of dishes of (type Ens); b. mix the three groups of ^food elements (Cns type) i.e.: the 73% of particles of groats or oat flakes with the 10% of particles which are a natural or artificial additive (n) with the rest i.e. the 17 % of fine granules or floury particles which are a sweet additive(s) to produce together and in a combined manner ^one or ^other of the natural or artificial flavors and one or the other of the sweet flavors of dishes (type Fns); vs. mix the three groups of food elements (Dns type) i.e.: the 73% of particles of groats or oat flakes with the 10% of particles which are a natural or artificial additive (n) with the rest i.e. the 17 % of fine granules or floury particles which are a sweet additive(s) to produce together and in a manner combined one or more of the natural or artificial flavors and one or more of the sweet flavors of foods (Gns type); (5). Development of recipes and cooking of foods (type Bns, Cns and Dns) to produce dishes (type Ens, Fns and Gns) with three variations of preparation according to the following steps: a. develop recipes and cook foods from the (Bns type) group to produce dishes from the (Ens type) group using three preparation variants; i. of (Ensl type) which is thick: for a cup of boiling water, between 7/16 to 9/16 of a cup of (Bns type) food is introduced for a period of 50 to 60 seconds to obtain the dish ; ii. of (Ens2 type) which is semi-liquid: for a cup of boiling water, between 5/16 to 7/16 cup of (Bns type) food is introduced for a period of 40 to 50 seconds to obtain put it; iii. of (Ens3 type) which is liquid: for a cup of boiling water, between 3/16 to 5/16 of a cup of (Bns type) food is introduced for a period of 30 to 40 seconds to obtain the dish ; b. develop recipes and cook foods from the (Cns type) group to produce (Fns type) group dishes using three preparation variants; i. of (Fnsl type) which is thick: for a cup of boiling water, between 7/16 to 9/16 of a cup of (Cns type) food is introduced for a period of 50 to 60 seconds to obtain the dish ; ii. of (type Fns2) which is semi-liquid: for a cup of boiling water, between 5/16 to 7/16 cup of food of (type Cns) is introduced for a period of 40 to 50 seconds to obtain put it; iii. of (type Fns3) which is liquid: for a cup of boiling water, between 3/16 to 5/16 cup of food of (type Cns) is introduced for a period of 30 to 40 seconds to obtain the dish ; vs. develop recipes and cook foods from the (Dns type) group to produce dishes from the (Gnsl type) group using three preparation variants; i. of (type Gnsl) which is thick: for a cup of boiling water, between 7/16 to 9/16 of a cup of food of (type Dns) are introduced for a period of 50 to 60 seconds to obtain the dish ; ii. of (type Gns2) which is semi-liquid: for a cup of boiling water we introduce between 5/16 to 7/16 of a cup of food of (type Dns) for a period of 40 to 50 seconds to obtain the food; iii. of (type Gns3) which is liquid: for a cup of boiling water, between 3/16 to 5/16 of a cup of food of (type Dns) is introduced for a period of 30 to 40 seconds to obtain the dish ; 7. Creation and production of three very liquid dishes E6, F6 and G6 and three super liquid dishes E9, F9 and G9 which all derive from foods B, C and D, according to the following steps: (1). The creation and production of particles of groats or oat flakes which are used to form dishes E6, F6, G6, E9, F9 and G9 are not necessary because they are exactly the same particles in size as those of dishes E3 , F3 and G3 and their creation and production have been demonstrated in claims 1 and 2; (2). Development of recipes and cooking of foods B, C and D to produce very liquid dishes E6, F6 and G6 and three super liquid dishes E9, F9 and G9 with a single preparation variant according to the following steps: a. develop recipes and cook food B to produce dishes E6 and E9 according to their preparation variant; i. E6 which is very liquid: for 1 1/2 cups of boiling water, between 3/16 and 5/16 cups of food B are introduced for a period of 30 to 40 seconds to obtain the dish; ii. E9 which is super liquid: for 2 cups of boiling water, add between 3/16 to 5/16 cup of food B for a period of 30 to 40 seconds to obtain the dish; b. develop recipes and cook food C to produce dishes F6 and F9 according to their preparation variant; i. F6 which is very liquid: for 1 1/2 cups of boiling water, between 3/16 to 5/16 cup of food C is introduced for a period of 30 to 40 seconds to obtain the dish; ii. F9 which is super liquid: for 2 cups of boiling water, add between 3/16 to 5/16 cup of food C for a period of 30 to 40 seconds to obtain the dish; vs. develop recipes and cook food D to produce dishes G6 and G9 according to their preparation variant; i. F6 which is very liquid: for 1 1/2 cups of boiling water, between 3/16 and 5/16 cups of food C are introduced for a period of 30 40 seconds to get the food; ii. G9 which is super liquid: for 2 cups of boiling water, add between 3/16 to 5/16 cup of food D for a period of 30 to 40 seconds to obtain the dish; 8. Creation and production of three groups of very liquid foods of (type E6, F6 and G6) and three groups of super liquid dishes of (type E9, F9 and G9), they all derive from the three food groups of (type B, C and D), according to the following steps: (1). The creation and production of particles of groats or oat flakes which are used to form the three groups of dishes (type E6, F6 and G6) and three groups of super liquid dishes (type E9, F9 and G9) are not necessary because they are exactly the same particles in size as those of the three food groups (type E3, F3 and G3) and their creation and production have been demonstrated in claims 3 and 4; (2). Development of recipes and cooking of the three ^food groups (type B, C and D) to produce the three groups of very liquid dishes (type E6, F6 and G6) and three groups of super liquid dishes (type E9 , F9 and G9) with a single preparation variant according to the following steps: a. develop recipes and cook foods from group (type B) to produce dishes from groups (type E6 and E9) according to their preparation variant; i. of (type E6) which is very liquid: for 1 1/2 cups of boiling water, between 3/16 to 5/16 cup of food from group (type B) is introduced for a period of 30 to 40 seconds to get the food; ii. (type E9) which is super liquid: for 2 cups of boiling water, between 3/16 to 5/16 cup of food from group (type B) is introduced for a period of 30 to 40 seconds to get the food; b. develop recipes and cook foods from group (type C) to produce dishes from group (type F6 and F9) according to a preparation variant; i. of (type E6) which is very liquid: for 1 1/2 cups of boiling water, between 3/16 to 5/16 cup of food from group (type B) is introduced for a period of 30 to 40 seconds to get the food; ii. of (type F9) which is super liquid: for 2 cups of boiling water, between 3/16 to 5/16 cup of food of (type C) is introduced for a period of 30 to 40 seconds to obtain the food; vs. develop recipes and cook foods from group (type D) to produce dishes from group (type G6 and G9) according to a preparation variation; i. of (type E6) which is very liquid: for 1 1/2 cups of boiling water, between 3/16 to 5/16 cup of food from group (type B) is introduced for a period of 30 to 40 seconds to get the food; ii. (type G9) which is super liquid: for 2 cups of boiling water, between 3/16 to 5/16 cup of food (type D) is introduced for a period of 30 to 40 seconds to obtain the food; 9. Creation and production of a very liquid variant for the three dishes Ens6, Fns6 and Gns6 and a super liquid variant for the three dishes Ens9, Fns9 and Gns9 which all derive from the foods Bns6, Cns6 and Dns6 which comprises in volume: 62.4 % of particles of groats or oat flakes which are the same in percentage and size as those of foods B, C and D, 8.5% of particles which are a natural or artificial additive such as one or the other flavors which follow: cinnamon and spices, maple and brown sugar, wild fruit, peach and cream, apple and cinnamon, or grape and brown sugar to produce the flavor (n) of the six dishes Ens6, Fns6, Gns6, Ens9, Fns9 and Gns9 and the rest 29.1% fine floury granules or particles which are a sweet additive(s) which are of natural or artificial origin from F one or Fother of the following sugars: brown sugar, sugar, maple sugar, dehydrated honey to produce the sweet flavor(s) of six dishes Ens6, Fns6, Gns6, Ens9, Fns9 and Gns9, according to the following steps: (1). The creation and production of the particles of groats or oat flakes which are used to partly form the dishes Ens6, Fns6, Gns6, Ens9, Fns9 and Gns9 are not necessary because they are exactly the same particles in size as those of the mets E3, F3 and G3 and their creation and production have been demonstrated in claims 1 and 2; (2). The creation and production of particles of natural or artificial additives (n) which are used to partly form the dishes Ens6, Fns6, Gns6, Ens9, Fns9 and Gns9 are not necessary because they are exactly the same particles in size as those of the mets Ens3, Fns3 and Gns3 and their creation and production have been demonstrated in claim 5; (3). The creation and production of particles of sweet additives (s) which are of natural or artificial origin and which serve to partly form the dishes Ens6, Fns6, Gns6, Ens9, Fns9 and Gns9 are not necessary because they are exactly the same particles in size as those of the dishes Ens3, Fns3 and Gns3 and their creation and production have been demonstrated in claim 5; (4). The uniform mixing of the three groups of elements which compose the foods Bns6, Cns6 and Dns6 to produce the dishes Ens6, Fns6, Gns6, Ens9, Fns9 and Gns9 according to the following steps: a. mix the three groups of elements of the Bns6 food, i.e.: the 62.4% of particles of groats or oat flakes with the 8.5% of particles which are a natural or artificial additive (n) with the rest, i.e. the 29.1% of fine granules or mealy particles which are a sweet additive(s) to produce together and in combination one or more of the natural or artificial flavors and one or more Other sweet flavors of Ens6 and Ens9 dishes; b. mix the three groups of elements of T foods Cns6, i.e.: the 62.4% of particles of groats or oat flakes with the 8.5% of particles which are a natural or artificial additive (n) with the rest, i.e. the 29.1% of fine granules or floury particles which are a sweet additive(s) to produce together and in combination Tone or Y other natural or artificial flavors and F one or T other sweet flavors of foods Fns6 and Fns9; vs. mix the three groups of elements of the Dns6 food, i.e.: the 62.4% of particles of groats or oat flakes with the 8.5% of particles which are a natural or artificial additive (n) with the rest, i.e. the 29.1% of fine granules or mealy particles which are a sweet additive(s) to produce together and in combination one or other of the natural or artificial flavors and one or the other of the sweet flavors of Gns6 and Gns9 dishes; (5). Development of recipes and cooking of Bns6, Cns6 and Dns6 foods to produce Ens6, Fns6, Gns6, Ens9, Fns9 and Gns9 dishes with a single preparation variant according to the following steps: a. develop recipes and cook the food Bns6 to produce the dishes Ens6 and Ens9 according to their preparation variant; i. Ens6 which is very liquid: for 1 1/2 cups of boiling water, between 3/16 to 5/16 cup of Bns6 food is introduced for a period of 30 to 40 seconds to obtain the dish; ii. Ens9 which is super liquid: for 2 cups of boiling water, between 3/16 to 5/16 cup of Bns6 food is introduced for a period of 30 to 40 seconds to obtain the dish; b. develop recipes and cook the Cns6 food to produce the Fns6 and Fns9 dishes according to their preparation variant; i. Fns6 which is very liquid: for 1 1/2 cups of boiling water, between 3/16 to 5/16 cup of Cns6 food is introduced for a period of 30 to 40 seconds to obtain the dish; ii. Fns9 which is super liquid: for 2 cups of boiling water, between 3/16 to 5/16 cup of Cns6 food is introduced for a period of 30 to 40 seconds to obtain the dish; vs. develop recipes and cook the Dns6 food to produce the Gns6 and Gns9 dishes according to their preparation variant; i. Ens6 which is very liquid: for 1 1/2 cups of boiling water we use it introduces between 3/16 to 5/16 cup of Bns6 food for a period of 30 to 40 seconds to obtain the dish; ii. Ens9 which is super liquid: for 2 cups of boiling water, between 3/16 to 5/16 cup of Bns6 food is introduced for a period of 30 to 40 seconds to obtain the dish; 10. Creation and production of a very liquid variant for the three groups of dishes (type Ens6, Fns6 and Gns6) which require 1 cups ¹ A of hot liquid and ^a super liquid variant for the three groups of dishes ( type Ens9, Fns9 and Gns9) which all derive from the three food groups (type Bns6, Cns6 and Dns6) which comprises by volume: 62.4% of particles of groats or oat flakes which are the same in percentage and size as those of foods B, C and D, 8.5% of particles which are a natural or artificial additive such as one or more of the following flavors: cinnamon and spices, maple and brown sugar, wild fruit, peach and cream, apple and cinnamon , or grape and brown sugar to produce the flavor (n) of the six groups of dishes (type Ens6, Fns6, Gns6, Ens9, Fns9 and Gns9) and the rest 29.1% of fine granules or floury particles which are a sweet additive (s ) which is of natural or artificial origin from ^one or more of the following sugars: brown sugar, sugar, maple sugar, dehydrated honey to produce a sweet flavor(s) of the six groups of dishes (type Ens6, Fns6 , Gns6, Ens9, Fns9 and Gns9), according to the following steps: (1). The creation and production of particles of groats or oat flakes which are used to partly form the six groups of dishes (type Ens6, Fns6, Gns6, Ens9, Fns9 and Gns9) are not necessary because they are exactly the same particles in size as those of the three groups of foods (type E3, F3 and G3) and their creation and production have been demonstrated in claims 1 and 2; (2). The creation and production of particles of natural or artificial additives (n) which serve to partly form the six groups of foods (type Ens6, Fns6, Gns6, Ens9, Fns9 and Gns9) are not necessary because they are exactly the same particles in size as those of the three groups of metals (type Ens3, Fns3 and Gns3) and their creation and production have been demonstrated in claim 5; (3). The creation and production of particles of sweet additives (s) which are of natural or artificial origin and which serve to partly form the six groups of foods (type Ens6, Fns6, Gns6, Ens9, Fns9 and Gns9) are not not necessary because they are exactly the same particles in size as those of the three groups of metals (type Ens3, Fns3 and Gns3) and their creation and production have been demonstrated in claim 5; (4). The uniform mixing of the three groups of elements that make up the three food groups (type Bns6, Cns6 and Dns6) to produce the six food groups (type Ens6, Fns6, Gns6, Ens9, Fns9 and Gns9), according to the following steps: a. mix the three groups ^of food elements (type Bns6) i.e.: the 62.4% of particles of groats or oat flakes with the 8.5% of particles which are a natural or artificial additive (n) to the remainder, i.e. the 29.1% of fine granules or floury particles which are a sweet additive (s) to produce together and in a combined manner one or other of the natural or artificial flavors (n) and One or other of the sweet flavors of dishes (type Ens6 and Ens9). b. mix the three groups of elements of Y foods (type Cns6) i.e.: the 62.4% of particles of groats or oat flakes with the 8.5% of particles which are a natural or artificial additive (n) with the rest i.e. the 29.1% fine granules or floury particles which are a sweet additive(s) to produce together and in combination one or other of the natural or artificial flavors(n) and ^one or the other of the sweet flavors(s) dishes (type Fns6 and Fns9). vs. mix the three groups of food elements (type Dns6) i.e.: the 62.4% of particles of groats or oat flakes with the 8.5% of particles which are a natural or artificial additive (n) with the rest i.e. the 29.1 % of fine granules or floury particles which are a sweet additive(s) to produce together and in combination one or other of the natural or artificial flavors (n) and one or the other of the sweet flavors (s ) dishes (type Gns6 and Gns9). (5). Development of recipes and cooking of foods from the three groups of (type Bns6, Cns6 and Dns6) to produce dishes from the six groups of (type Ens6, Fns6, Gns6, Ens9, Fns9 and Gns9) with their preparation variant according to the steps which follow: a. develop recipes and cook foods from the group of (type Bns6) to produce dishes from the groups of (type Ens6 and Ens9) according to their preparation variant; i. of (type Ens6) which is very liquid: for 1 1/2 cups of boiling water, between 3/16 to 5/16 cup of food of (type Bns6) is introduced for a period of 30 to 40 seconds to get the food; ii. (Ens9 type) which is super liquid: for 2 cups of boiling water, between 3/16 to 5/16 cup of (Bns6 type) food is introduced for a period of 30 to 40 seconds to obtain the food; b. develop recipes and cook foods from the group of (type Bnsό) to produce dishes from the groups of (type Fns6 and Fns9) according to their preparation variant; i. of (type Fns6) which is very liquid: for 1 1/2 cups of boiling water, between 3/16 to 5/16 cup of food of (type Cns6) is introduced for a period of 30 to 40 seconds to get the food; ii. of (type Fns9) which is super liquid: for 2 cups of boiling water, between 3/16 to 5/16 cup of food of (type Cns6) is introduced for a period of 30 to 40 seconds to obtain the food; vs. develop recipes and cook foods from the group of (type Bns6) to produce dishes from the groups of (type Gns6 and Gns9) according to their preparation variant; i. of (type Gns6) which is very liquid: for 1 1/2 cups of boiling water, between 3/16 to 5/16 cup of food of (type Dns6) is introduced for a period of 30 to 40 seconds to get the food; ii. of (type Gns9) which is super liquid: for 2 cups of boiling water, between 3/16 to 5/16 cup of food of (type Dns6) is introduced for a period of 30 to 40 seconds to obtain the food; 11. The demonstration that the recipe process which allows the transformation of thick, semi-liquid and liquid dishes: El, E2, E3, Fl, F2, F3, Gl, G2, G3, Ensl, Ens2, Ens3, Fnsl, Fns2 , Fns3, Gnsl, Gns2, Gns3, EfI, Ef2, EG, FfI, Ff2, FG, GfI, GG, GG, Efnsl, Efns2, Efns3, Ffnsl, Ffns2, Ffns3, Gfnsl, Gfns2 and Gfns3 and the foods of the groups of (type El, E2, E3, Fl, F2, F3, Gl, G2, G3, Ensl, Ens2, Ens3, Fnsl, Fns2, Fns3, Gnsl, Gns2, Gns3, EΩ, EG, ED, FfI, FG, FD, GfI, GG, GD, Efnsl, Efns2, Efns3, Ffnsl, Ffns2, Ffns3, Gfnsl, Gfns2 and Gfns3) in super liquid dishes, applies in a relative manner to all other food dishes which contain moist or dry particles for their allow it ^to be consumed like coffee, that is to say everywhere, in a coffee pot, while walking, on motorized public transport, while driving a vehicle, in the office or in public or other places, but however on the condition that the large particles of the food are not too large and if this is the case, their volume is reduced appropriately so that their fluidity condition is functional. 12. Creation and production of three dishes Ef, Ff and Gf which derive respectively from the foods Bf, Cf and Df, which comprise by volume: 80% of particles of groats or oat flakes which are the same in percentage and size as those foods B, C and D and 20% particles of groats or flax flakes (f), according to the following steps: (1). The creation and production of the particles of groats or oat flakes which are used to partly form foods Bf, Cf and Df are not necessary because they are exactly the same particles as those of foods B, C and D and their creation and production have been demonstrated in claims 1 and 2; (2). The creation and production of particles of groats or flax flakes (f) which are used to partly form foods Bf, Cf and Df are not necessary because they are exactly the same particles as those of foods of (type B and C) and (type D) and their creation and production have been demonstrated in claims 3 and 4 respectively; (3). Uniform mixing of the two groups of elements above to form foods Bf, Cf and Df, according to the following steps: a. uniformly mix the two groups of elements of the Bf food, i.e.: the 80% particles of groats or oat flakes with 20% particles of groats or flax flakes (f) to form the dish Ef; b. uniformly mix the two groups of elements of Y foods Cf, namely: the 80% of particles of groats or oat flakes with the 20% of particles of groats or flax flakes (f) to form the dish Ff; vs. uniformly mix the two groups of elements of F food Df, namely: the 80% of particles of groats or oat flakes with the 20% of particles of groats or flax flakes (f) to form the dish Gf; (5). Development of recipes and cooking of Bf, Cf and Df foods to produce Ef, Ff and Gf dishes with their three preparation variants according to the following steps: a. develop recipes and cook the Bf food to produce the Ef dishes according to three preparation variants; i. EfI which is thick: for a cup of boiling water, between 7/16 to 9/16 cup of Bf food is introduced for a period of 50 to 60 seconds to obtain the dish; ii. Ef2 which is semi-liquid: for a cup of boiling water, between 5/16 to 7/16 cup of Bf food is introduced for a period of 40 to 50 seconds to obtain the dish; iii. EO which is liquid: for a cup of boiling water, between 3/16 to 5/16 cup of Bf food is introduced for a period of 30 to 40 seconds to obtain the dish; b. develop recipes and cook the Cf food to produce the Ff dishes according to three preparation variants; i. FfI which is thick: for a cup of boiling water, between 7/16 to 9/16 cup of food Cf is introduced for a period of 50 to 60 seconds to obtain the dish; ii. Ff2 which is semi-liquid: for a cup of boiling water, between 5/16 to 7/16 cup of food Cf is introduced for a period of 40 to 50 seconds to obtain the dish; i. FG which is liquid: for a cup of boiling water, between 3/16 to 5/16 cup of food Cf is introduced for a period of 30 to 40 seconds to obtain the dish; vs. develop recipes and cook the Df food to produce the Gf dishes according to three preparation variations; i. Gfl which is thick: for a cup of boiling water, between 7/16 to 9/16 cup of food Df is introduced for a period of 50 to 60 seconds to obtain the dish; ii. Gf2 which is semi-liquid: for a cup of boiling water, between 5/16 to 7/16 cup of food Df is introduced for a period of 40 to 50 seconds to obtain the dish; iii. Gf3 which is liquid: for a cup of boiling water, between 3/16 to 5/16 cup of food Df is introduced for a period of 30 to 40 seconds to obtain the dish; 13. Creation and production of three groups of foods (type Ef, Ff and Gf) which derive respectively from the three food groups (type Bf, Cf and Df), which comprises by volume: 80% of groat particles or flakes of food (type A) such as oats but which come from one or other of the following cereals: wheat, rice, corn, millet, sorghum, soya, rye, triticale, barley, teff , wild rice, spelt, buckwheat, amaranth, quinoa, canihua, cockscomb or combinations of these which are the same in percentage and size as those of foods of (type B, C and D) and 20% of particles of groats or flax flakes, according to the following steps: (1). The creation and production of particles of groats or flakes of the food of (type A) which serve to partly form the three food groups of (type Bf, Cf and Df) are not necessary because they are exactly the same particles as those of the three food groups (type B, C and D) and their creation and production have been demonstrated in claims 3 and 4; (2). The creation and production of particles of groats or flakes of Hn (f) which serve to partly form the three food groups (type Bf, Cf and Df) are not necessary because they are exactly the same particles as those of the three food groups (type B, C and D) and their creation and production have been respectively demonstrated in claims 3 and 4; (3). Uniform mixing of the two groups of elements above to form the three food groups (type Bf, Cf and Df), according to the following steps: a. mix uniformly the two groups of elements of the food (type Bf) i.e.: the 80% of particles of groats or flakes of the food of (type A) with the 20% of particles of groats or flax flakes (f ) to form the food of (type Bf); b. mix uniformly the two groups of elements of the food (type Cf) i.e.: the 80% of particles of groats or flakes of the food of (type A) with the 20% of particles of groats or flax flakes (f ) to form the food of (type Cf); vs. mix the two groups of elements of T foods evenly (type Df) or: the 80% of particles of groats or flakes of the food of (type A) to the 20% of particles of groats or flakes of Hn (f) to form the food of (type Df); (5). Development of recipes and cooking of the three food groups (type Bf, Cf and Df) to produce the three groups of dishes (type Ef, Ff and Gf) with their three preparation variants according to the following steps: a. develop recipes and cook foods from group (type Bf) to produce dishes from group (type Ef) using three preparation variants; i. of (type EfI) which is thick: for a cup of boiling water, between 7/16 to 9/16 cup of food of (type Bf) is introduced for a period of 50 to 60 seconds to obtain the dish ; ii. of (type Ef2) which is semi-liquid: for a cup of boiling water, between 5/16 to 7/16 cup of food of (type Bf) is introduced for a period of 40 to 50 seconds to obtain put it; iii. of (type ED) which is liquid: for a cup of boiling water, between 3/16 to 5/16 cup of food of (type Bf) is introduced for a period of 30 to 40 seconds to obtain the dish ; b. develop recipes and cook foods from the (type Cf) group to produce dishes from the (type Ff) group using three preparation variants; i. of (type FfI) which is thick: for a cup of boiling water, between 7/16 to 9/16 cup of food of (type Cf) is introduced for a period of 50 to 60 seconds to obtain the dish ; ii. of (type Ff2) which is semi-liquid: for a cup of boiling water, between 5/16 to 7/16 cup of food of (type Cf) is introduced for a period of 40 to 50 seconds to obtain put it; iii. of (type Ff3) which is liquid: for a cup of boiling water, between 3/16 to 5/16 of a cup of food of (type Cf) is introduced for a period of 30 to 40 seconds to obtain the dish ; vs. develop recipes and cook foods from the (type Df) group to produce dishes from the (type Gf) group using three preparation variants; i. of (type GfI) which is thick: for a cup of boiling water, between 7/16 to 9/16 cup of food of (type Df) is introduced for a period of 50 to 60 seconds to obtain the dish ; ii. of (type Gf2) which is semi-liquid: for a cup of boiling water, between 5/16 to 7/16 cup of food of (type Df) is introduced for a period of 40 to 50 seconds to obtain put it; iii. of (type GD) which is liquid: for a cup of boiling water, between 3/16 to 5/16 cup of food of (type Df) is introduced for a period of 30 to 40 seconds to obtain the dish ; 14. Creation and production of three dishes Efns, Ffns and Gfns which derive respectively from the foods Bfns, Cfns and Dfns, which comprise by volume: 73% (58.4% of particles of groats or oat flakes and 14.6% of particles of groats or flax flakes (f)) which have the same sizes as those of foods B, C and D, 10% of particles which are a natural or artificial additive of Tune or F other of the following flavors: cinnamon and spices, maple and brown sugar, wild fruit, peach and cream, apple and cinnamon, or grape and brown sugar to produce the flavor (n) of Efns, Ffns and Gfns dishes and the rest 17% of fine granules or floury particles which are a sweet additive (s ) which is of natural or artificial origin from one or other of the following sugars: brown sugar, sugar, maple sugar, dehydrated honey to produce the sweet flavor(s) of Efns, Ffns and Gfns dishes, according to the following steps: (1). The creation and production of the particles of groats or oat flakes which are used to partly form the foods Bfns, Cfns and Dfns are not necessary because they are exactly the same particles as those of foods B, C and D and their creation and production have been demonstrated in claims 1 and 2; (2). The creation and production of particles of groats or flax flakes (f) which are used to partly form the foods Bfns, Cfns and Dfns are not necessary because they are exactly the same particles as those of foods of (type B and C) and (type D) and their creation and production have been demonstrated in claims 3 and 4 respectively; (3). Creation and production of natural or artificial additives (n) which are used individually to partly form Bfns, Cfns and Dfns foods, according to the following steps: a. crush the natural or artificial additives (n) of different flavors into particles and individually until a product is obtained which respects by volume a ratio of approximately 27% of particles which passes through a sieve which is provided ^with spacings of lmm square and the remainder 73% which have a larger dimension to form additives in the form of particles which have the same size as those of food B according to the sizes which follow; i. natural additives (n) for Bfns food: which varies in thickness between 0.8 and 1.7mm, in width between 1.4 and 9mm and in length between 4 and 1 lmm and a small volume of 2% of mealy particles; b. crush the natural or artificial additives (n) of different flavors into particles and individually until obtaining a product which respects by volume a ratio of approximately 27% of particles which passes through a sieve which is provided with spacings of lmm square and the remainder 73% which have a larger dimension to form additives in the form of particles which have the same size as those of food C according to the sizes which follow; i. natural additives (n) for Cfns food: which varies in thickness between 0.008 and 1.5mm, in width between 1 and 2.9mm, in length between 1.6 and 2.9mm and a low volume of 2% of mealy particles; vs. crush the natural or artificial additives (n) of different flavors into particles and individually until a product is obtained which respects in volume a ratio of approximately 75% of particles which passes through a sieve which is provided with spacings of lmm square and the remainder 25% which have a larger dimension to form additives in the form of particles which have the same size as those of food D according to the sizes which follow; i. natural additives (n) for food Dfns: which varies in thickness between 0.008 and 1.5mm, in width between 1 and 2.9mm, in length between 1.6 and 2.9mm and a low volume of 2% of mealy particles; (4). Creation and production of sweet additives which are of natural or artificial origin and which individually serve to partly form Bfns, Cfns and Dfns foods, according to the following steps: a. crush the different natural or artificial sugar(s) individually when necessary to transform them into fine granules or floury particles to be intermixed with the particles of natural or artificial additives and with the particles of the Bfn food to form the Efns dish according to the following sizes: i. natural sweet additive(s) for Bfns food: which have a size which varies from fine granules to floury particles so that they can be diluted easily and quickly in contact with a boiling liquid; b. crush the different natural or artificial sugar(s) individually when necessary to transform them into fine granules or floury particles to be intermixed with the particles of natural or artificial additives and with the particles of ^the Cfn food to form the Ffns dish according to the following sizes: i. natural sweet additive(s) for food Cfns: which have a size which varies from fine granule to floury particles so that they can be diluted easily and quickly in contact with a boiling liquid; vs. crush the different natural or artificial sugar(s) individually when necessary to transform them into fine granules or floury particles to be intermixed with the particles of natural or artificial additives and with the particles of the food Dfn to form the Gfns dish according to the following sizes: i. natural sweet additive(s) for food Dfns: which have a size which varies from fine granules to floury particles so that they can be diluted easily and quickly in contact with a boiling liquid; (5). Uniform mixing of the three groups of elements above to form foods Bfns, Cfns and Dfns, according to the following steps: a. mix the three groups of elements of ^the Bfns food, i.e.: the 73% of particles of groats or oat flakes with the 10% of particles which are a natural or artificial additive to the rest, i.e. the 17% of fine granules or floury particles which are a sweet additive to produce together and in a combined manner one or other of the natural or artificial flavors and one or the other of the sweet flavors of Efns dishes; b. mix the three groups of elements of the Cfns food, i.e.: the 73% of particles of groats or oat flakes with the 10% of particles which are a natural or artificial additive to the rest, i.e. the 17% of fine granules or floury particles which are a sweet additive to produce together and in a combined manner one or other of the natural or artificial flavors and one or the other of the sweet flavors of Ffns dishes; vs. mix the three groups of elements of the Dfns food, i.e.: the 73% of particles of groats or oat flakes with the 10% of particles which are a natural or artificial additive to the rest, i.e. the 17% of fine granules or floury particles which are a sweet additive to produce together and in a combined manner one or other of the natural or artificial flavors and one or the other of the sweet flavors of Gfns dishes. (6). Development of recipes and cooking of Bfns, Cfns and Dfns foods to produce Efns, Ffns and Gfns dishes with their three preparation variants according to the following steps: a. develop recipes and cook Bfns food to produce Efns dishes using three preparation variants; i. Efnsl which is thick: for a cup of boiling water, between 7/16 to 9/16 cup of Bfns food is introduced for a period of 50 to 60 seconds to obtain the dish; ii. Efns2 which is semi-liquid: for a cup of boiling water, between 5/16 to 7/16 cup of Bfns food is introduced for a period of 40 to 50 seconds to obtain the dish; iii. Efns3 which is liquid: for a cup of boiling water, between 3/16 to 5/16 cup of Bfns food is introduced for a period of 30 to 40 seconds to obtain the dish; b. develop recipes and cook Cfns food to produce Ffns dishes using three preparation variants; i. Ffnsl which is thick: for a cup of boiling water, between 7/16 to 9/16 cup of Cfns food is introduced for a period of 50 to 60 seconds to obtain the dish; ii. Ffns2 which is semi-liquid: for a cup of boiling water, between 5/16 to 7/16 cup of Cfns food is introduced for a period of 40 to 50 seconds to obtain the dish; iii. Ffns3 which is liquid: for a cup of boiling water, between 3/16 to 5/16 cup of Cfns food is introduced for a period of 30 to 40 seconds to obtain the dish; vs. develop recipes and cook Dfns food to produce Gfns dishes using three preparation variations; i. Gfnsl which is thick: for a cup of boiling water, between 7/16 to 9/16 cup of Dfns food is introduced for a period of 50 to 60 seconds to obtain the dish; ii. Gfns2 which is semi-liquid: for a cup of boiling water, between 5/16 to 7/16 cup of Dfns food is introduced for a period of 40 to 50 seconds to obtain the dish; iii. Gfns3 which is liquid: for a cup of boiling water, between 3/16 to 5/16 cup of Dfns food is introduced for a period of 30 to 40 seconds to obtain the dish; 15. Creation and production of three groups of foods (type Efns, Dfns and Gfns) which respectively derive from the three groups of foods (type Bfns, Cfns and Dfns), which comprises by volume: 73% (58.4% of particles of groats or oat flakes and 14.6% of particles of groats or flax flakes (f)) which have the same size and percentage as those of foods (type B, C and D), 10% of particles which are a natural or artificial additive of any of the following flavors: cinnamon and spice, maple and brown sugar, wild fruit, peach and cream, apple and cinnamon, or grape and brown sugar to produce the flavor (n) of the three groups of dishes (type Efns, Dfns and Gfns) and the rest 17% of fine granules or floury particles which are a sweet additive(s) which are of natural or artificial origin from one or other of the following sugars: brown sugar, sugar, maple sugar , dehydrated honey to produce the sweet flavor(s) of the three groups of dishes (type Efns, Dfns and Gfns), according to the following steps: (1). The creation and production of particles of groats or oat flakes which are used to partly form the three food groups (type Bfns, Cfns and Dfns) are not necessary because they are exactly the same particles as those of three food groups of (type B, C and D) and their creation and production have been demonstrated in claims 3 and 4; (2). The creation and production of particles of groats or flax flakes (f) which are used to partly form the three food groups (type Bfns, Cfns and Dfns) are not necessary because they are exactly the same particles as those of the three food groups (type B, C and D) and their creation and production have been demonstrated in claims 3 and 4; (3). Creation and production of natural or artificial additives (n) which serve individually to partly form the three groups ^of foods (type Bfns, Cfns and Dfns), according to the following steps: a. crush the natural or artificial additives (n) of different flavors into particles and individually until obtaining a product which respects by volume a ratio of approximately 27% of particles which passes through a sieve which is provided with spacings of lmm square and the rest 73% which have a larger dimension to form additives in the form of particles which have the same size as those of the food (type B) according to the sizes which follow; i. natural additives (n) for food (type Bfns): which varies in thickness between 0.8 and 1.7mm, in width between 1.4 and 9mm and in length between 4 and 1 lmm and a low volume of 2% of floury particles; b. crush the natural or artificial additives (n) of different flavors into particles and individually until obtaining a product which respects by volume a ratio of approximately 27% of particles which passes through a sieve which is provided with spacings of lmm square and the rest 73% which have a larger dimension to form additives in the form of particles which have the same size as those of the food (type C) according to the sizes which follow; i. natural additives (n) for food (type Cfns): which varies in thickness between 0.008 and 1.5mm, in width between 1 and 2.9mm, in length between 1.6 and 2.9mm and a low volume of 2% of floury particles; vs. crush the natural or artificial additives (n) of different flavors into particles and individually until a product is obtained which respects in volume a ratio of approximately 75% of particles which passes through a sieve which is provided with spacings of 1 mm square and the rest 25% which have a larger dimension to form additives in the form of particles which have the same size as those of the food (type D) according to the sizes which follow; i. natural additives (n) for food (type Dfns): which varies in thickness between 0.008 and 1.5mm, in width between 1 and 2.9mm, in length between 1.6 and 2.9mm and a low volume of 2% of floury particles; (4). Creation and production of sweet additives which are of natural or artificial origin and which individually serve to partly form the three food groups (type Bfns, Cfns and Dfns), according to the following steps: a. crush the different natural or artificial sugar(s) individually when necessary to transform them into fine granules or floury particles to be intermixed with the particles of natural or artificial additives and with the particles of food (Bfn type) to form the dish (Efns type) according to the following sizes: i. natural sweet additive(s) for food (type Bfns): which have a size which varies from fine granules to floury particles so that they can be diluted easily and quickly in contact with a boiling liquid; b. crush the different natural or artificial sugar(s) individually when necessary to transform them into fine granules or floury particles to be intermixed with the particles of natural or artificial additives and with the particles of the food (Cfn type) to form the dish (type Ffns) according to the following sizes: i. natural sweet additive(s) for food (Cfns type): which have a size which varies from fine granules to floury particles so that they can be diluted easily and quickly in contact with a boiling liquid; vs. crush the different natural or artificial sugar(s) individually when necessary to transform them into fine granules or floury particles to be intermixed with the particles of natural or artificial additives and with the particles of the food (Dfn type) to form the dish (type Gfns) according to the following sizes: i. natural sweet additive(s) for food (type Dfns): which have a size which varies from fine granules to floury particles so that they can be diluted easily and quickly in contact with a boiling liquid; (5). Uniform mixing of the three groups of elements above to form the three food groups (type Bfns, Cfns and Dfns), according to the following steps: a. mix the three groups of elements of T foods (type Bfns) i.e.: the 73% of particles of groats or oat flakes with the 10% of particles which are a natural or artificial additive to the rest i.e. the 17% of fine granules or floury particles which are a sweet additive to produce together and in a combined manner one or other of the natural or artificial flavors and one or the other of the sweet flavors of Efns dishes; b. mix the three groups of food elements (Cfns type) i.e.: the 73% of particles of groats or oat flakes with the 10% of particles which are a natural or artificial additive to the rest i.e. the 17% of fines floury granules or particles which are a sweet additive to produce together and in a combined manner one or other of the natural or artificial flavors and one or the other of the sweet flavors of Ffns dishes; vs. mix the three groups of food elements (Dfns type) i.e.: the 73% of particles of groats or oat flakes with the 10% of particles which are a natural or artificial additive to the rest i.e. the 17% of fines floury granules or particles which are a sweet additive to produce together and in a combined manner one or other of the natural or artificial flavors and one or the other of the sweet flavors of Gfns dishes; (6). Development of recipes and cooking of the three food groups (type Bfns, Cfns and Dfns) to produce the three groups of dishes (type Efns, Ffns and Gfns) with their three preparation variants according to the following steps: a. develop recipes and cook foods from the (Bfns type) group to produce (Efns type) group dishes using three preparation variants; i. of (Efnsl type) which is thick: for a cup of boiling water, between 7/16 to 9/16 cup of (Bfns type) food is introduced for a period of 50 to 60 seconds to obtain the dish ; ii. (Efns2 type) which is semi-liquid: for a cup of boiling water, between 5/16 to 7/16 cup of (Bfns type) food is introduced for a period of 40 to 50 seconds to obtain put it; iii. of (type Efns3) which is liquid: for a cup of boiling water, between 3/16 to 5/16 cup of food of (type Bfns) is introduced for a period of 30 to 40 seconds to obtain the dish ; b. develop recipes and cook foods from the (Cfns type) group to produce (Ffns type) group dishes using three preparation variants; i. of (type Ffnsl) which is thick: for a cup of boiling water, between 7/16 to 9/16 cup of food of (type Cfns) is introduced for a period of 50 to 60 seconds to obtain the dish ; ii. of (type Ffns2) which is semi-liquid: for a cup of boiling water, between 5/16 to 7/16 cup of food of (type Cfns) is introduced for a period of 40 to 50 seconds to obtain put it; iii. of (type Ffns3) which is liquid: for a cup of boiling water, between 3/16 to 5/16 cup of food of (type Cfns) is introduced for a period of 30 to 40 seconds to obtain the dish ; vs. develop recipes and cook foods from the (Dfns type) group to produce (Gfns type) group dishes using three preparation variants; i. of (type Gfnsl) which is thick: for a cup of boiling water we introduce between 7/16 to 9/16 of a cup of food of (type Dfns) for a period of 50 to 60 seconds to obtain the dish ; ii. (Efns2 type) which is semi-liquid: for a cup of boiling water, between 5/16 to 7/16 cup of (Dfns type) food is introduced for a period of 40 to 50 seconds to obtain put it; iii. of (type Gfns3) which is liquid: for a cup of boiling water, between 3/16 to 5/16 of a cup of food of (type Dfns) is introduced for a period of 30 to 40 seconds to obtain the dish ; 16. Creation and production of a very liquid variant for the dishes Ef6, Ff6 and Gf6 and a super liquid variant for the dishes Ef9, Ff9 and Gf9 which all derive from the foods Bf, Cf and Df which are composed by 80% of groat particles or oat flakes and 20% of groat particles or flax flakes (f), according to the following steps: (1). The creation and production of particles of groats or flakes of oats and flax (f) which are used to form the foods Bf, Cf and Df which are used to produce the six dishes Ef6, Ff6, Gf6, Ef9, Ff9 and Gf9 are not necessary because they are exactly the same particles in size as those of the EO, Ff3 and Gf3 dishes and their creation and production have been demonstrated in claim 12; (2). Development of recipes and cooking of Bf, Cf and Df foods to produce the six dishes Ef6, Ff6, Gf6, Ef9, Ff9 and Gf9 with their preparation variant according to the following steps: a. develop recipes and cook food Bf to produce dishes Ef6 and Ef9 according to their preparation variant; i. Ef6 which is very liquid: for 1 1/2 cups of boiling water we use it introduces between 3/16 to 5/16 cup of Bf food for a period of 30 to 40 seconds to obtain the dish; ii. Ef9 which is super liquid: for 2 cups of boiling water, between 3/16 to 5/16 cup of Bf food is introduced for a period of 30 to 40 seconds to obtain the dish; b. develop recipes and cook the Cf food to produce the Ff6 and Ff9 dishes according to their preparation variant; i. Bf6 which is very liquid: for 1 1/2 cups of boiling water, between 3/16 to 5/16 cup of food Cf is introduced for a period of 30 to 40 seconds to obtain the dish; ii. Ff9 which is super liquid: for 2 cups of boiling water we introduce between 3/16 to 5/16 cup of food Cf for a period of 30 to 40 seconds to obtain the dish; vs. develop recipes and cook food Df to produce dishes Gf6 and Gf9 according to their preparation variant; i. Gf6 which is very liquid: for 1 1/2 cups of boiling water, between 3/16 to 5/16 cup of food Df is introduced for a period of 30 to 40 seconds to obtain the dish; ii. Gf9 which is super liquid: for 2 cups of boiling water, between 3/16 to 5/16 cup of Df food is added for a period of 30 to 40 seconds to obtain the dish; 17. Creation and production of a very liquid variant for the three groups of dishes (type Ef6, Ff6 and Gf6) and of a super liquid variant for the three groups of dishes (type Ef9, Ff9 and Gf9) which derive all of the three food groups (type Bf, Cf and Df) which are composed of 80% particles of groats or oat flakes and 20% particles of groats or flax flakes (f), according to the steps that follow: (1). The creation and production of the particles of groats or oat flakes which are used to form the six groups of dishes (type Ef6, Ff6 and Gf6, Ef9, Ff9 and Gf9) are not necessary because they are exactly the same particles in size than those of the three groups of dishes (type EO, Ff3 and Gf3) and their creation and production have been demonstrated in claim 13; (2). Development of recipes and cooking of the three food groups (type Bf, Cf and Df) to produce the six groups of dishes (type Ef6, Ff6 and Gf6, Ef9, Ff9 and Gf9) with their preparation variant according to the steps which follow: a. develop recipes and cook group foods (type Bf) to produce the dishes of the groups of (type Ef6 and Ef9) according to their preparation variant; i. of (type Ef6) which is very liquid: for 1 1/2 cups of boiling water, between 3/16 to 5/16 cup of food from the group of (type Bf) is introduced for a period of 30 to 40 seconds to get the food; ii. of (type Ef9) which is super liquid: for 2 cups of boiling water, between 3/16 to 5/16 cup of food from the group of (type Bf) is introduced for a period of 30 to 40 seconds to get the food; b. develop recipes and cook foods from group (type Cf) to produce dishes from groups (type Ff6 and Ff9) according to their preparation variant; i. of (type Ff6) which is very liquid: for 1 1/2 cups of boiling water, between 3/16 to 5/16 cup of food from the group of (type Cf) is introduced for a period of 30 to 40 seconds to get the food; ii. of (type Ff9) which is super liquid: for 2 cups of boiling water, between 3/16 to 5/16 cup of food from the group of (type Cf) is introduced for a period of 30 to 40 seconds to get the food; vs. develop recipes and cook foods from group (type Df) to produce dishes from groups (type Gf6 and Gf9) according to their preparation variant; i. of (type Gf6) which is very liquid: for 1 1/2 cups of boiling water, between 3/16 to 5/16 cup of food from the group of (type Df) is introduced for a period of 30 to 40 seconds to get the food; ii. of (type Gf9) which is super liquid: for 2 cups of boiling water, between 3/16 to 5/16 cup of food from the group of (type Df) is introduced for a period of 30 to 40 seconds to get the food; 18. Creation and production of a very liquid variant for the dishes Efnsό, Ffnsό and Gfnsό and of a super liquid variant for the dishes Efns9, Ffns9 and Gfns9 which all derive from the foods Bfns6, Cfnsό and Dfns6 which comprises in volume: 62.4 % (49.92 of particles of groats or oat flakes and 12.48% of particles of groats or flax flakes (f)) which are the same in percentage and size as those of foods Bf, Cf and Df, 8.5% of particles which are a natural or artificial additive such as one or more of the following flavors: cinnamon and spice, maple and brown sugar, wild fruit, peach and cream, apple and cinnamon, or grape and brown sugar to produce the flavor (n) of the six dishes Efnsό, Ffnsό, Gfnsό, Efns9, Ffns9 and Gfns9 and the rest 29.1% of fine granules or floury particles which are a sweet additive(s) which are of natural or artificial origin from one or other of the sugars which follow : brown sugar, sugar, ^maple sugar, dehydrated honey to produce the sweet flavor(s) of the six dishes Efnsό, Ffnsό, Gfnsό, Efns9, Ffns9 and Gfns9, according to the steps which follow: (1). The creation and production of particles of groats or oat and flax flakes (f) which are used to partly form the six dishes Efnsό, Ffnsό, Gfnsό, Efns9, Ffns9 and Gfns9 are not necessary because they are exactly the same particles in size as those of Eβ, Fβ and Gβ dishes and their creation and production have been demonstrated in claim 12; (2). The creation and production of particles of natural or artificial additives (n) which serve to partly form the six dishes Efnsό, Ffnsό, Gfnsό, Efns9, Ffns9 and Gfns9 are not necessary because they are exactly the same particles in size as those Efns3, Ffns3 and Gfns3 dishes and their creation and production have been demonstrated in claim 14; (3). The creation and production of particles of sweet additives which are of natural or artificial origin and which serve to partly form the six dishes Efnsό, Ffnsό, Gfnsό, Efns9, Ffns9 and Gfns9 are not necessary because they are exactly the same particles in size as those of the dishes Efns3, Ffns3 and Gfns3 and their creation and production have been demonstrated in claim 14; (4). The uniform mixing of the three groups of elements that make up the foods Bfnsό, Cfhsό and Dfnsό to produce the six dishes Efnsό, Ffnsό, Gfnsό, Efns9, Ffns9 and Gfns9 according to the following steps: a. mix the three groups of elements of food Bfnsό i.e.: the 62.4% of particles of groats or oat flakes with the 8.5% of particles which are a natural or artificial additive (n) with the rest i.e. the 29.1% of fine granules or floury particles which are a sweet additive(s) to produce together and in a combined manner one or other of the natural or artificial flavors and one or the other of the sweet flavors of Efnsό and Efns9 dishes; b. mix the three groups ^of elements of the food Cfnsό i.e.: the 62.4% of particles of groats or oat flakes with the 8.5% of particles which are a natural or artificial additive (n) with the rest i.e. the 29.1% of fine granules or floury particles which are a sweet additive(s) to produce together and in a combined manner one or other of the natural or artificial flavors and one or the other of the sweet flavors of Ffnsό and Ffns9 dishes; vs. mix the three groups of elements of the food Dfnsό i.e.: the 62.4% of particles of groats or oat flakes with the 8.5% of particles which are a natural or artificial additive (n) with the rest i.e. the 29.1% of fine granules or floury particles which are a sweet additive(s) to produce together and in a combined manner one or ^the other of the natural or artificial flavors and one or the other of the sweet flavors of the Gfnsό and Gfns9 dishes; (5). Development of recipes and cooking of Bfnsό, Cfnsό and Dfnsό foods to produce the six dishes Efnsό, Ffnsό, Gfnsό, Efns9, Ffns9 and Gfns9 with their preparation variant according to the following steps: has. develop recipes and cook the food Bfnsό to produce the dish Efnsό and Efns9 according to their preparation variant; i. Efnsό which is very liquid: for 1 1/2 cups of boiling water, between 3/16 to 5/16 cup of food Bfns6 is introduced for a period of 30 to 40 seconds to obtain the dish; ii. Efns9 which is super liquid: for 2 cups of boiling water, between 3/16 to 5/16 cup of Bfnsό food is introduced for a period of 30 to 40 seconds to obtain the dish; b. develop recipes and cook the Cfnsό food to produce the Ffnsό and Ffns9 dishes according to their preparation variant; i. Ffnsό which is very liquid: for 1 1/2 cups of boiling water, between 3/16 to 5/16 cup of Cfnsό food is introduced for a period of 30 to 40 seconds to obtain the dish; ii. Ffns9 which is super liquid: for 2 cups of boiling water, between 3/16 to 5/16 cup of Cfnsό food is introduced for a period of 30 to 40 seconds to obtain the dish; vs. develop recipes and cook the food Dfnsό to produce the dish Gfnsό and Gfns9 according to their preparation variant; i. Gfnsό which is very liquid: for 1 1/2 cups of boiling water, between 3/16 to 5/16 cup of food Dfnsό is introduced for a period of 30 to 40 seconds to obtain the dish; ii. Gfns9 which is super liquid: for 2 cups of boiling water, between 3/16 to 5/16 cup of Dfnsό food is introduced for a period of 30 to 40 seconds to obtain the dish; 19. Creation and production of a very liquid variant for the three groups of dishes (type Efnsό, Ffnsό and Gfnsό) and of a super liquid variant for the three groups of dishes (type Efns9, Ffns9 and Gfns9) which derive all food groups (type Bfnsό, Cfnsό and Dfnsό), which comprises by volume: 62.4% (49.92 of particles of groats or oat flakes and 12.48% of particles of groats or flax flakes (f)) which are the same in percentage and size as those of the three food groups Bf, Cf and Df, 8.5% of particles which are a natural or artificial additive such as one or the other of the following flavors: cinnamon and spices, maple and brown sugar, wild fruit, peach and cream, apple and cinnamon, or grape and brown sugar to produce the flavor (n) of the six food groups (type Efnsό, Ffnsό, Gfnsό, Efns9, Ffns9 and Gfns9) and the rest 29.1 % of fine granules or floury particles which are a sweet additive(s) which are of natural or artificial origin from one or other of the following sugars: brown sugar, sugar, sugar maple, dehydrated honey to produce a sweet flavor(s) of the six groups of dishes (type Efns6, Ffnsό, Gfnsό, Efns9, Ffns9 and Gfns9), according to the following steps: (1). The creation and production of particles of groats or oat flakes and groats or flax flakes (f) which serve to partly form the six groups of dishes (type Efnsό, Ffnsό, Gfnsό, Efns9, Ffns9 and Gfns9) are not necessary because they are exactly the same particles in size as those of the three groups of metals (type Ef3, Ff3 and Gf3) and their creation and production have been demonstrated in claim 13; (2). The creation and production of particles of natural or artificial additives (n) which serve to partly form the six groups of dishes (type Efnsό, Ffnsό, Gfnsό, Efns9, Ffns9 and Gfns9) are not necessary because they are exactly the same particles in size as those of the three groups of metals (type Efns3, Ffns3 and Gfns3) and their creation and production have been demonstrated in claim 15; (3). The creation and production of particles of sweet additives which are of natural or artificial origin and which serve to partly form the six groups of dishes (type Efnsό, Ffnsό, Gfnsό, Efns9, Ffns9 and Gfns9) are not not necessary because they are exactly the same particles in size as those of the three groups of metals (type Efns3, Ffns3 and Gfns3) and their creation and production have been demonstrated in claim 15; (4). The uniform mixing of the three elements which make up the foods of the groups of (type Bfnsό, Cfnsό and Dfnsό) to produce the dishes of the groups of (type Efnsό, Ffnsό, Gfnsό, Efns9, Ffns9 and Gfns9), according to the following steps: a . mix the three groups of food elements (type Bfnsό) i.e.: the 62.4% of particles of groats or oat flakes with the 8.5% of particles which are a natural or artificial additive (n) with the rest i.e. the 29.1 % of fine granules or floury particles which are a sweet additive(s) to produce together and in combination one or other of the natural or artificial flavors (n) and ^one or the other of the sweet flavors (s ) dishes (type Efnsό and Efns9). b. mix the three groups of food elements (Cfnsό type) i.e.: the 62.4% of particles of groats or oat flakes with the 8.5% of particles which are a natural or artificial additive (n) with the rest i.e. the 29.1 % of fine granules or floury particles which are a sweet additive(s) to produce together and in combination one or other of the natural or artificial flavors (n) and one or the other of the sweet flavors (s ) dishes (type Ffnsό and Ffns9). vs. mix the three groups of food elements (type Dfnsό) i.e.: the 62.4% of particles of groats or oat flakes with the 8.5% of particles which are a natural or artificial additive (n) with the rest i.e. the 29.1 % of fine granules or floury particles which are a sweet additive(s) to produce together and in combination one ^or other of the natural or artificial flavors(n) and one or other sweet flavors (s) of dishes (type Gfnsό and Gfns9). (5). Development of recipes and cooking of the three food groups Bfnsβ, Cfnsό and Dfnsό to produce the six groups of dishes (type Efnsό, Ffnsό, Gfnsό, Efns9, Ffns9 and Gfns9) with their preparation variant according to the following steps: a . develop recipes and cook foods from the group of (type Bfnsό) to produce the dishes from the groups of (type Efnsό and Efns9) according to their preparation variant; i. of (type Efnsό) which is very liquid: for 1 1/2 cups of boiling water, between 3/16 to 5/16 cup of food from the group of (type Bfnsό) is introduced for a period of 30 to 40 seconds to get the food; ii. of (type Efns9) which is super liquid: for 2 cups of boiling water, between 3/16 to 5/16 cup of food from the group of (type Bfnsό) is introduced for a period of 30 to 40 seconds to get the food; has. develop recipes and cook foods from the group of (type Cfnsό) to produce dishes from the groups of (type Ffnsό and Ffns9) according to their preparation variant; i. of (type Ffnsό) which is very liquid: for 1 1/2 cups of boiling water, between 3/16 to 5/16 cup of food from the group of (type Cfnsό) is introduced for a period of 30 to 40 seconds to get the food; ii. of (type Ffns9) which is super liquid: for 2 cups of boiling water, between 3/16 to 5/16 cup of food from the group of (type Cfnsό) is introduced for a period of 30 to 40 seconds to get the food; vs. develop recipes and cook foods from the group of (type Dfnsό) to produce the dishes from the groups of (type Gfnsό and Gfns9) according to their preparation variant; i. of (type Gfnsό) which is very liquid: for 1 1/2 cups of boiling water, between 3/16 to 5/16 cup of food from the group of (type Dfnsό) is introduced for a period of 30 to 40 seconds to get the food; ii. of (type Gfns9) which is super liquid: for 2 cups of boiling water, between 3/16 to 5/16 cup of food from the group of (type Dfnsό) is introduced for a period of 30 to 40 seconds to get the food; 20. The demonstration that the process which is used to separate the particles of groats or oat flakes into two groups of sizes which are: the floury particles have (medium -) together to form the foods C and Cf and the cereal part of the foods composed of natural (n) and sweet (s) additives: Cns, Cns6, Cfns, and Cfnsό which are used to produce respectively cereal dishes: Fl, F2, F3, F6, F9, FfI, Ff2, Ff3, Ff6 and Ff9 and dishes composed of natural (n) and sweet additives: Fnsl, Fns2, Fns3 , Fns6, Fns9, Ffnsl, Ffhs2, Ffns3, Ffns6 and Ffns9 and the medium to large particles together to form foods B and Bf and the cereal part of foods composed of natural (n) and sweet (s) additives: Bns, Bnsό, Bfns and Bfnsό which are used to produce respectively cereal dishes: El, E2, E3, E6, E9, EfI, Ef2, Ef3, Ef6 and Ef9 and dishes composed of natural (n) and sweet additives (s): Ensl, Ens2, Ens3, Ens6, Ens9, Efnsl, Efns2, Efns3, Efnsό and Efns9 applies in a relative manner to the following groats or cereal flakes: wheat, rice, corn, flax, millet, sorghum, soy, rye, triticale, barley, teff, wild rice, spelt, buckwheat, amaranth, quinoa, canihua, cockscomb or combinations of these, but also all other food particles that contain particles of different sizes: (from floury to large particles) or (from floury to medium particles) or (from floury to small particles) or (from small to large particles) or (from small to medium particles) or (from medium to large particles) provided that their differences in size are sufficient. 21. Demonstration that the process used to modify the particles of porridge or oat flakes from food C to form a new food D by crushing the medium particles into small particles until a volume is obtained which passes from 27 to 75% of small particles (still including the low rate of 2% of floury particles) which can pass through a sieve which has spacings of 1mm square while the rest keep their larger size to form the food D and Df and the cereal part of the foods Dns, Dns6, Dfns and Dfnsό which are used to produce respectively the cereal dishes: Gl, G2, G3, G6, G9, GfI, Gf2, GC, Gf6 and Gf9 and the dishes composed of natural (n) and sweet (s) additives: Gnsl, Gns2, Gns3, Gns6, Gns9, Gfnsl, Gfns2, Gfns3, Gfnsό and Gfns9, applies in a relative manner to the following groats or cereal flakes: wheat, rice, corn, flax, millet, sorghum, soy, rye, triticale, barley, teff, wild rice, spelt, buckwheat, amaranth, quinoa, canihua, cockscomb or combinations of these, but also all other food particles which contain particles of different sizes either: (from floury to large particles) or (from floury to medium particles) or (from floury to small particles) or (from small to large particles) or (from small to medium particles ) or (from medium to large particles) provided that their size differences are sufficient. 22. Foods B and C as defined in claims 1, 2, 5 to 7, 9 to 12, 14, 20 and 21, in which their production and creation is carried out by sieving food A (which is oatmeal or traditional oat flakes) with an instrument which is made of a fine mesh which has spacings of: 2 square millimeters or 1.66mm by 3mm or 1.5mm by 3mm or 2.5mm square or 3mm square. 23. Food D as defined in claims 2, 5 to 7, 9 to 12, 14 and 21, in which this food is the result of a modification of the particle size of food C by crushing the particles averages to increase from 27 to 75% the volume of small particles which can pass through a sieve which is provided with spacings of 1 mm square while the rest of the particles keep their larger sizes, all this, to form a third food D which is much milder than food C and this food D is T basic food which is used to produce the derived foods Gl, G2, G3, G6 and G9, but also to partially form derived foods such as those following: Dns, Dns6, Dns9, Df, Dfns, Dfnsό and Dfns9 which are used to produce the derived dishes Gnsl, Gns2, Gns3, Gns6, Gns9, GfI, Gf2, GD, Gf6, Gf9, Gfnsl, Gfns2, Gfns3, Gfnsό and Gfns9. 24. Foods of (type B and C) as defined in claims 3, 4, 6, 8, 10 to 13 and 15, in which their production and creation is carried out by sieving Tune or a combination of several foods of (type A) with an instrument which is made of a fine mesh which has spacings of: 2 millimeters square or 1.66mm by 3mm or 1.5mm by 3mm or 2.5mm square or 3mm square. 25. The food group of (type D) as defined in claims 4, 6, 8, 10 to 13 and 15, in which this food group is the result of a modification of the particle size of the group of foods (type C) by crushing the medium particles to increase from 27 to 75% the volume of small particles which can pass through a sieve which is provided with spacings of 1 mm square while the rest of the particles keep their sizes superior, all that, to form a third food group of (type D) which is much milder than the food group of (type C) and this food group of (type D) is the group ^of basic food which is used to produce the groups of derived foods Gl, G2, G3, G6 and G9, but also to partially form the groups of derived foods such as those which follow: of (type Dns, Dns6, Dns9, Df, Dfns , Dfnsό and Dfns9) which are used to produce the groups of dishes derived from (type Gnsl, Gns2, Gns3, Gns6, Gns9, GfI, Gf2, GD, Gf6, Gf9, Gfnsl, Gfns2, Gfns3, Gfnsό and Gfns9). 26. Foods Bf, Cf and Df as defined in claims 11, 12, 16 and 18 to 20, in which their production and creation is carried out by sieving food A (which is groats or flakes of 'traditional oats) and groats or flax flakes (f) with an instrument which is made up of a fine mesh which has spacings of: 2 millimeters square or 1.66mm by 3mm or 1.5mm by 3mm or 2.5mm square or 3mm square. 27. Foods of (type Bf, Cf and Df) as defined in claims 11, 13, 17 and 19, in which their production and creation is carried out by sieving one or a combination of several foods of (type A) and groats or flax flakes (f) with an instrument which is made of a fine mesh which has spacings of: 2 millimeters square or 1.66mm by 3mm or 1.5mm by 3mm or 2.5mm square or 3mm square. 28. Food B as defined in claims 1, 5 to 7, 9 to 12, 14, 20 and 22, in which this food of particles of groats or oat flakes is composed by volume: of no floury particles but essentially medium to large particles which have a dimension which varies between 0.8mm and 1.4mm in thickness, in width between 1.4mm and 9mm and in length between 4 and 1 lmm and is the basic food which serves to partially form the following derived foods: Bns, Bns6, Bf, Bfns and Bfnsό. 29. Food B as defined in claims 1, 5 to 7, 9 to 12, 14, 20, 22 and 28, in which this basic food serves to form entirely the derived products which are the following dishes: El , E2, E3, E6 and E9. 30. The food Bns as defined in claims 5, 9, 11, 20 and 28, in which this compound food serves to completely form the derived products which are the following dishes: Ensl, Ens2 and Ens3. 31. The food Bns6 as defined in claims 9, 20 and 28, in which this compound food serves to completely form the derived product which are the dishes Ens6 and Ens9. 32. Food Bf as defined in claims 11, 12, 16, 18 to 20, 26 and 28, in which this compound food serves to completely form the derived products which are the following dishes: EfI, Ef2, Ef3, E6 and Ef9. 33. The food Bfns as defined in claims 11, 14, 18, 20 and 28, in which this compound food serves to completely form the derived products which are the following dishes: Efnsl, Efns2 and Efns3. 34. The food Bfnsό as defined in claims 18, 20 and 28, in which this compound food serves to completely form the derived products which are the dish Efns6 and Efns9. 35. Foods of group (type B) as defined in claims 3, 6, 8, 10 to 13, 15 and 24, in which these foods of groat particles or flakes of one or a combination of several foods of (type A) are composed in volume: by no mealy particles but essentially medium to large particles which have a dimension which varies between 0.8mm and 1.4mm in thickness, in width between 1.4mm and 9mm and in length between 4 and 1 lmm and it is the basic food group which serves to partially form the following derived food groups: (type Bns, Bns6, Bf, Bfns and Bfnsό). 36. Foods from the group of (type B) as defined in claims 3, 6, 8, 10 to 13, 15, 24 and 35, in which this basic food group serves to form entirely the derived products which are the dishes of the groups of (type El, E2, E3, E6 and E9). 37. Foods of the group of (type Bns) as defined in claims 6, 10, 11 and 35, in which this group of compound foods serves to completely form the derived products which are the dishes of the groups of (type Ensl , Ens2 and Ens3). 38. Foods from the group of (type Bns6) as defined in claims 10 and 35, in which this group of compound foods serves to completely form the derived product which are the foods from the group of (type Ens6 and Ens9). 39. Foods of the group of (type Bf) as defined in claims 11, 13, 17, 19, 27 and 35, in which this group of compound foods serves to form entirely the derived products which are the dishes of the groups of (type EfI, Ef2, Ef3, Ef6 and Ef9). 40. Foods of the group of (type Bfns) as defined in claims 11, 15, 19 and 35, in which this group of compound foods serves to completely form the derived products which are the dishes of the groups of (type Efnsl , Efns2 and Efns3). 41. Foods of the group of (type Bfnsό) as defined in claims 19 and 35, in which this group of compound foods serves to completely form the derived products which are the dishes of the groups of (type Efnsό and Efns9). 42. Food C as defined in claims 1, 2, 5 to 7, 9 to 12, 14 and 20 to 23, in which this food of particles of groats or oat flakes is composed by volume: by approximately 2% of floury particles, approximately 25% of particles which pass through a sieve which is provided with spacings of 1mm square and the remainder, i.e. 73%, have a larger dimension which varies: in thickness between 1 and 1.4mm, in width between 1 and 2.9mm and in length between 1 and 2.9mm and is the basic food which serves to partially form the following derived foods: Cns, Cns6, Cf, Cfns and Cfnsό. 43. Food C as defined in claims 1, 2, 5 to 7, 9 to 12, 14, 20 to 23 and 42, in which this basic food serves to form entirely the derived products which are the following dishes : Fl, F2, F3, F6 and F9. 44. The Cns food as defined in claims 5, 9, 11, 20 and 42, in which this compound food serves to completely form the derived products which are the following dishes: Fnsl, Fns2 and Fns3. 45. The food Cns6 as defined in claims 9, 20 and 42, in which this compound food serves to completely form the derived product which are the foods Fns6 and Fns9. 46. ^The food Cf as defined in claims 11, 12, 16, 18 to 20, 26 and 42, in which this compound food serves to completely form the derived products which are the following dishes: FfI, Ff2, FG, Bf6 and Bf9. 47. ^The food Cfns as defined in claims 11, 14, 18, 20 and 42, in which this compound food serves to completely form the derived products which are the following dishes: Ffnsl, Ffns2 and Ffns3. 48. The food Cfnsό as defined in claims 18, 20 and 42, in which this compound food serves to completely form the derived products which are the dishes Ffnsό and Ffns9. 49. Foods of group (type C) as defined in claims 3, 4, 6, 8, 10 to 13, 15, 24 and 25, in which this group ^of foods of particles of groats or flakes of the ^one or a combination of several foods of (type A) are composed by volume: by approximately 2% of floury particles, approximately 25% of particles which pass through a sieve which is provided with spacings ^of 1 mm square and the The remaining 73% have a larger dimension which varies: in thickness between 1 and 1.4mm, in width between 1 and 2.9mm and in length between 1 and 2.9mm and it is the basic food group which serves to partially form the following derived food groups: from (type Cns, Cns6, Cf, Cfns and Cms6). 50. Foods of group (type C) as defined in claims 3, 4, 6, 8, 10 to 13, 15, 24, 25 and 49, in which this basic food group serves to form in totality derived products which are the dishes of the groups (type Fl, F2, F3, F6 and F9). 51. Foods of the group of (type Cns) as defined in claims 6, 10, 11 and 49, in which this group of compound foods serves to completely form the derived products which are the dishes of the groups of (type Fnsl , Fns2 and Fns3). 52. Foods from the (Cns6 type) group as defined in claims 10 and 49, in which this group of compound foods serves to completely form the derived product which are the foods from the (Fns6 and Fns9 type) groups. 53. Foods of the group of (type Cf) as defined in claims 11, 13, 17, 19, 27 and 49, in which this group of compound foods serves to form entirely the derived products which are the dishes of the groups of (type FfI, Bf2, Bf3, Bf6 and Bf9). 54. Foods of the group of (type Cfns) as defined in claims 1 1, 15, 19 and 49, in which this group of compound foods serves to form entirely the derived products which are the dishes of the groups of (type Ffnsl, Ffns2 and Ffns3). 55. Foods of the group of (type Cfnsό) as defined in claims 19 and 49, in which this group of compound foods serves to completely form the derived products which are the dishes of the groups of (type Ffnsβ and Ffns9). 56. Food D as defined in claims 2, 5 to 7, 9 to 12, 14, 21, 23 and 25, in which this food of particles of groats or oat flakes is composed by volume: by approximately 2% of floury particles, approximately 73% of particles which pass through a sieve which is provided with spacings of 1mm square and the rest, i.e. 25%, have a larger dimension which varies: in thickness between 1 and 1.4mm, in width between 1 and 2.9mm and in length between 1 and 2.9mm and is the basic food which serves to partially form the following derived foods: Dns, Dns6, Df, Dfns and Dfnsό. 57. Food D as defined in claims 2, 5 to 7, 9 to 12, 14, 21, 23, 25 and 56, in which this basic food serves to form entirely the derived products which are the following dishes : Gl, G2, G3, G6 and G9. 58. The food Dns as defined in claims 5, 9, 11, 21, 23 and 56, in which this compound food serves to completely form the derived products which are the following dishes: Gnsl, Gns2 and Gns3. 59. The food Dns6 as defined in claims 9, 21, 23 and 56, in which this compound food serves to completely form the derived product which are the foods Gns6 and Gns9. 60. 1/ Df food as defined in claims 11, 12, 16, 18, 19, 21, 23, 26 and 56, in which this compound food serves to completely form the derived products which are the following dishes: GfI, Gf2, GO, Gf6 and Gf9. 61. The food Dfns as defined in claims 11, 15, 19 and 25, in which this compound food serves to completely form the derived products which are the following dishes: Gfnsl, Gfns2 and Gfns3. 62. The food Dfns6 as defined in claims 19 and 25, in which this compound food serves to completely form the derived products which are the dishes Gfns6 and Gfns9. 63. Foods of group (type D) as defined in claims 4, 6, 8, 10 to 13, 15 and 25, in which this food group of particles of oatmeal or flakes of Tune or a combination of several foods of (type A) are composed by volume: by approximately 2% of floury particles, approximately 73% of particles which pass through a sieve which is provided with spacings of 1 mm square and the remainder, i.e. 25%, have a upper dimension which varies: in thickness between 1 and 1.4mm, in width between 1 and 2.9mm and in length between 1 and 2.9mm and it is the basic ^food group which serves to partially form the following derived food groups : from (type Dns, Dns6, Df, Dfns and Dfns6). 64. Foods of group (type D) as defined in claims 4, 6, 8, 10 to 13, 15, 25 and 63, in which this group of basic foods serves to form entirely the derived products which are the foods of the groups (type Gl, G2, G3, G6 and G9). 65. Foods of the group of (type Dns) as defined in claims 6, 10, 11, 25 and 63, in which this group ^of compound foods serves to form in totality the derived products which are the dishes of the groups of ( type Gnsl, Gns2 and Gns3). 66. Foods of the group of (type Dns6) as defined in claims 10, 25 and 63, in which this group of compound foods serves to completely form the derived product which are the foods of the groups of (type Gns6 and Gns9 ). 67. Foods of the group of (type Df) as defined in claims 11, 13, 17, 19, 25, 27 and 63, in which this group of compound foods serves to form entirely the derived products which are the dishes groups of (type GfI, Gf2, Gf3, Gf6 and Gf9). 68. Foods from the group of (type Dfns) as defined in claims 11, 15, 19, 25 and 63, in which this group ^of compound foods serves to form entirely the derived products which are the dishes of the groups of ( type Gfnsl, fns2 and Gfns3). 69. Foods of the group of (type Dfnsό) as defined in claims 19, 25 and 63, in which this group ^of compound foods serves to completely form the derived products which are the dishes of the groups of (type Gfns6 and Gfns9 ). 70. Flavor additives (n) for Bns, Cns and Dns foods, as defined in claims 5, 9, 11, 20, 21, 23, 30, 42, 44, 56 and 58, in which their 10% of flavor additive particles (such as: cinnamon and spice, maple and brown sugar, wild fruit, peach and cream, apple and cinnamon, or grape and brown sugar) are transformed into groups of particles which have sizes which are depending on those particles of oatmeal or oatmeal from each of the following dishes: Ens, Fns and Gns. 71. Flavor additives (n) for foods Bns6, Cns6 and Dns6, as defined in claims 9, 20, 21, 23, 28, 31, 42, 45, 56 and 59, in which their 8.5% particles d The flavor additive is transformed into a group of particles which have sizes which are based on those of the particles of oatmeal or oat flakes of each of the following dishes: Ens6, Fns6, Gns6, Ens9, Fns9 and Gns9. 72. Flavor additives (n) for Bfns, Cfns and Dfns foods, as defined in claims 11, 14, 18, 20, 21, 23, 28, 33, 42, 47, 56 and 61, in which their 10 % of flavor additive particles is transformed into groups of particles which have sizes which are a function of those of the groups of particles of oatmeal and flax (f) of each of the following dishes: Efns, Ffns and Gfns. 73. Flavor additives (n) for foods Bfns6, Cfns6 and Dns6, as defined in claims 18, 20, 21, 23, 28, 34, 42, 48, 56 and 62, in which their 8.5% particles d The flavor additive is transformed into a group of particles which have sizes which are a function of those of the groups of particles of oatmeal or oat flakes and flax (f) of each of the following dishes: Ens6, Fns6, Gns6, Ens9, Fns9 and Gns9. 74. Flavor additives (n) for foods of the groups of (type Bns, Cns and Dns), as defined in claims 6, 10, 11, 25, 35, 37, 49, 51, 63 and 65, in which their 10% of flavor additive particles are transformed into groups of particles which have sizes which are based on those of the particles of oatmeal or oat flakes of each of the dishes of the following groups: of (type Ens, Fns and Gns). 75. Flavor additives (n) for foods of the groups of (type Bns6, Cns6 and Dns6), as defined in claims 10, 25, 35, 49, 52, 63 and 66, in which their 8.5% of particles d The flavor additive is transformed into a group of particles which have sizes which are a function of those of the particles of oatmeal or oat flakes of each of the dishes of the following groups: of (type Ens6, Fns6, Gns6, Ens9, Fns9 and Gns9). 76. Flavor additives (n) for foods of groups (Bfns, Cfns and Dfns type), as defined in claims 11, 15, 19, 25, 35, 40, 49, 54, 63 and 68, in which their 10% of flavor additive particles are transformed into groups of particles which have sizes which are according to those of the groups of particles of oatmeal or oat flakes and flax (f) of each of the dishes of the groups following: of (type Efns, Ffns and Gfns). 77. Flavor additives (n) for foods of groups (type Bfns6, Cfnsό and Dfns6), as defined in claims 19, 25, 35, 41, 49, 55, 63 and 69, in which their 8.5% of flavor additive particles is transformed into a group of particles which have sizes which are based on those of the groups of particles of oatmeal or oat flakes and flax (f) of each of the dishes of the following groups: (type Ens6, Fns6, Gns6, Ens9, Fns9 and Gns9). 78. Sweet additive(s) for foods: Bns, Cns, Dns, Bfns, Cfns and Dfns and foods of groups (type Bns, Cns, Dns, Bfns, Cfns and Dfns), as defined in claims 5, 6, 9, 10, 11, 14, 15, 18 to 21, 23, 25, 28, 30, 33, 35, 37, 40, 42, 44, 47, 49, 51, 54, 56, 58, 61, 63, 65, 68, 70, 72 and 74, in which the 17% of sugar particles of the sweet additives (such as: brown sugar, sugar, maple sugar, dehydrated honey) are transformed into fine granules with floury particles to allow them to dilute very quickly and uniformly in contact with a boiling liquid for all dishes: Ens, Fns, Gns, Efns, Ffns and Gfns and dishes from groups of (type Ens, Fns, Gns, Efns, Ffns and Gfns). 79. Sweet additive(s) for foods: Bns6, Cns6, Dns6, Bfns6, Cfns6 and Dfnsό and foods of the groups of (type Bns6, Cns6, Dns6, Bfns6, Cfns6 and Dfns6), as defined in claims 9, 10, 18 to 21, 23, 25, 28, 31, 34, 35, 38, 41, 42, 45, 48, 49, 52, 55, 56, 59, 62, 63, 66, 69, 71, 73, 75 and 77, in which the 29.1% of sugar particles of the sweet additives (such as: brown sugar, sugar, ^maple sugar, dehydrated honey) are transformed into fine granules with floury particles to allow them to dilute very quickly and uniformly in contact with a boiling liquid for all dishes: Ens6, Fns6, Gns6, Ens9, Fns9, Gns9, Efnsό, Ffnsό, Gfns6, Efns9, Ffns9 and Gfns9 and dishes from the groups of (type Ens6, Fns6, Gns6 , Ens9, Fns9, Gns9, Efns6, Ffnsό, Gfns6, Efns9, Ffns9 and Gfns9). 80. Dishes E6, F6, G6, Ens6, Fns6, Gns6, E9, F9, G9, Ens9, Fns9 and Gns9 and dishes (type E6, F6, G6, Ens6, Fns6, Gns6, E9, F9, G9 , Ens9, Fns9 and Gns9) as defined in claims 7 to 11, 20, 21, 25, 28, 29, 31, 35, 38, 42, 43, 45, 49, 50, 52, 56, 57, 59, 63, 64, 66, 71, 75 and 79, in which their particles of oatmeal or oat flakes are exactly the same size as those of dishes E3, F3, G3, Ens3, Fns3 and Gns3 and (type E3, F3, G3, Ens3, Fns3 and Gns3). 81. The dishes Ef6, Ff6, Gf6, Efnsό, Ffnsό, Gfnsό, Ef9, Ff9, Gf9, Efns9, Ffns9, Gfns9 and the dishes of (type Ef6, Ff6, Gf6, Efnsό, Ffnsό, Gfnsό, Ef9, Ff9, Gf9 , Efns9, Ffns9 and Gfns9), as defined in claims 16 to 21, 23, 25 to 28, 32, 34, 35, 39, 41, 42, 46, 48, 49, 53, 55, 56, 60, 62 , 63, 67, 69, 73, 77 and 79, in which their particles of oatmeal or oat flakes and flax (f) are exactly the same size as those of the dishes Ef3, Ff3, GO, Efns3, Ffns3 and Gfns3 and dishes (type Ef3, FG, Gf3, Efns3, Ffns3 and Gfns3). 82. The dishes Ens6, Fnsό, Gnsό, Ens9, Fns9, Gns9 and the dishes (type Ensό, Fnsό, Gns6, Ens9, Fns9 and Gns9), as defined in claims 9, 10, 20, 25, 28, 31 , 35, 38, 42, 45, 49, 52, 56, 59, 63, 66, 71, 75, 79 and 80, in which their recipes include a proportion ^of flavor additive (n) of 8.5% compared to 10 % for recipes for Ens3, Fns3 and Gns3 dishes and dishes (type Ens3, Fns3 and Gns3). 83. The dishes Ens6, Fns6 and Gns6, Ens9, Fns9, Gns9 and the dishes (type Ens6, Fns6, Gns6, Ens9, Fns9 and Gns9), as defined in claims 9, 10, 20, 25, 28, 31 , 35, 38, 42, 45, 49, 52, 56, 59, 63, 66, 71, 75, 79, 80 and 82, in which their recipes require a proportion of sweet additive(s) of 29.1% compared to 17% for recipes for Ens3, Fns3 and Gns3 dishes and dishes (type Ens3, Fns3 and Gns3). 84. The recipe liquefaction process which allows you to transform dishes: thick, semi-liquid and liquid: El, E2, E3, Fl, F2, F3, Gl, G2, G3, Ensl, Ens2, Ens3, Fnsl, Fns2 , Fns3, Gnsl, Gns2, Gns3, EfI, Ef2, EO, FfI, Ff2, Ff3, GfI, Gf2, Gf3, Efnsl, Efns2, Efns3, Ffnsl, Ffns2, Ffns3, Gfnsl, Gfns2, Gfns3 and the food groups of (type El, E2, E3, Fl, F2, F3, Gl, G2, G3, Ensl, Ens2, Ens3, Fnsl, Fns2, Fns3, Gnsl, Gns2, Gns3, EfI, Ef2, Ef3, FfI, Ff2, Ff3, GfI, Gf2, GD, Efnsl, Efns2, Efns3, Ffnsl, Ffns2, Ffns3, Gfnsl, Gfns2 and Gfns3) in super liquid dishes, applies relatively to all other food particles which contain particles of different sizes, namely: (from floury to large particles) or (from floury to medium particles) or (from floury to small particles) or (from small to large particles) or (from small to medium particles) or (from medium to large particles) provided that their differences in size are sufficient to allow them too to be consumed like coffee, that is to say everywhere, in a coffee pot, while walking, in motorized public transport, while driving a vehicle, in the office or in public or other places, but on condition that the large particles of the food are not too large and if this is the case, that their volume is reduced appropriately so that their fluidity condition is functional. 85. Foods D, Dns, Dns6, Df, Dfns, Dfnsό as defined in claims 2, 5 to 7, 9 to 12, 14, 16, 18, 19, 21, 23, 25, 26, 56 to 62, 70 to 73 and 78 to 84, in which these foods are composed by volume: 2% of floury particles, 73% of particles which pass through a sieve which is provided with spacings of 1mm square and the remainder, i.e. 25%, have a higher dimension which varies: in thickness between 1 and 1.4mm, in width between 1 and 2.9mm and in length between 1 and 2.9mm and because of this, they produce dishes G, Gns, Gns6, Gns9, Gf, Gfns , Gfns6 and Gfns9 which have a texture that is even softer than that of dishes F, Fns, Fns6, Fns9, Ff, Ffns, Ffnsό and Ffns9. 86. The food groups of (type D, Dns, Dns6, Df, Dfns, Dfnsό) as defined in claims 4, 6, 8, 10 to 13, 15, 17, 19, 25, 27, 63 to 69 , 74 to 84, in which these food groups are composed by volume: by 2% of floury particles, 73% of particles which pass through a sieve which is provided with spacings of 1mm square and the remainder, i.e. 25%, have a higher dimension which varies: in thickness between 1 and 1.4mm, in width between 1 and 2.9mm and in length between 1 and 2.9mm and because of this, they produce groups of dishes of (type G, Gns, Gns6, Gns9, Gf, Gfns, Gfns6 and Gfns9) which have a texture that is even softer than that of the food groups (type F, Fns, Fns6, Fns9, Ff, Ffns, Ffnsό and Ffns9). 87. The dishes E, Ens, Ef, Efns, F, Fns, Ff, Ffns, G, Gns, Gf and Gfns the dishes of the groups of (type E, Ens, Ef, Efns, F, Fns, Ff, Ffns, G, Gns, Gf and Gfns) as defined in claims 1 to 30, 32, 33, 35 to 37, 39, 40, 42 to 44, 46, 47, 49 to 51, 53, 54, 56 to 58, 60, 61, 63 to 65, 67, 68, 70 , 72, 74, 76, 78, 80 to 86, in which their thick, semi-liquid and liquid preparations must be made immediately after the cup of water has reached its boiling level, because at this stage l Water evaporates very quickly, so it decreases in volume and distorts the initial ratio which was 1 cup of water for x cup of particles. 88. The dishes E6, Ens6, Ef6, Efns6, F6, Fns6, Ff6, Ffns6, G6, Gns6, Gf6 and Gfns6 the dishes of the groups of (type E6, Ens6, Ef6, Efns6, F6, Fns6, Ff6, Ffns6, G6, Gns6, Gf6 and Gfns6) as defined in claims 7 to 11, 16 to 21, 23, 25, 28, 29, 31, 32, 34 to 36, 38, 39, 41 to 43, 45, 46, 48 at 50, 52, 55 to 57, 59, 62 to 64, 66, 69, 71, 73, 75, 77, 79 to 83, 85 and 86, in which their very liquid preparation must be done immediately after the cup and half of water has reached its boiling level, because at this stage the water evaporates very quickly, therefore it decreases in volume and distorts the initial ratio which was one and a half cups of water for x cup of particles. 89. The dishes E9, Ens9, Ef9, Efns9, F9, Fns9, Ff9, Ffns9, G9, Gns9, Gf9 and Gfns9 and the dishes of the groups of (type E9, Ens9, Ef9, Efns9, F9, Fns9, Ff9, Ffns9 , G9, Gns9, Gf9 and Gfns9) as defined in claims 7 to 11, 16 to 21, 23, 25, 28, 29, 31, 32, 34 to 36, 38, 39, 41 to 43, 45, 46, 48 to 50, 52, 55 to 57, 59, 62 to 64, 66, 69, 71, 73, 75, 77, 79 to 83, 85 and 86, in which their super liquid preparation must be done immediately after their 2 cups of water has reached their boiling point, because at this stage the water evaporates very quickly, so it decreases in volume and distorts the initial ratio which was 2 cups of water for x cup of particles . 90. The dishes E, Ens, Ef and Efns and the dishes of the groups of (type E, Ens, Ef and Efns) as defined in claims 1, 3, 5 to 20, 22, 24, 26 to 41, 70 to 84 and 87 to 89, in which their respective preparation: El, Ensl, EfI and Efnsl and that of the groups (type El, Ensl, EfI and Efnsl) has a high density of medium to large particles and because of this, they produce a texture that is consistent, heavier than the preparations: E2, Ens2, Ef2 and Efns2 and those of the groups (type E2, Ens2, Ef2 and Efns2) and need to be chewed well before being swallowed. 91. The dishes E, Ens, Ef and Efns and the dishes of the groups of (type E, Ens, Ef and Efns) as defined in claims 1, 3, 5 to 20, 22, 24, 26 to 41, 70 to 84 and 87 to 90, in which their respective preparation: E2, Ens2, Ef2 and Efns2 and that of the groups of (type E2, Ens2, Ef2 and Efns2) has an average density of medium to large particles and because of this, they produce a texture that is semi-consistent, less heavy than the above and needs to be chewed moderately before swallowing. 92. The dishes E, Ens, Ef and Efns and the dishes of the groups of (type E, Ens, Ef and Efns) as defined in claims 1, 3, 5 to 20, 22, 24, 26 to 41, 70 to 84 and 87 to 91, in which their respective preparation: E3, Ens3, Ef3 and Efns3 and that of the groups of (type E3, Ens3, Ef3 and Efns3) has a low density in medium to large particles and because of this, they produce a texture that is light, dotted with particles that have been softened by cooking and need to be lightly chewed before being swallowed. 93. The dishes E, Ens, Ef and Efns and the dishes of the groups of (type E, Ens, Ef and Efns) as defined in claims 1, 3, 5 to 20, 22, 24, 26 to 41, 70 to 84 and 87 to 92, in which their respective preparation: E6, Ens6, Ef6, Efnsό and that of the groups of (type E6, Ens6, Ef6, Efnsό) has a density of medium to large particles which is even lower than those which above because of the mixture with a cup and a half of boiling liquid and this causes them to produce a texture which is light, dotted with particles which have been softened by cooking and which need to be lightly chewed before being swallowed. 94. The dishes E, Ens, Ef and Efns and the dishes of the groups of (type E, Ens, Ef and Efns) as defined in claims 1, 3, 5 to 20, 22, 24, 26 to 41, 70 to 84 and 87 to 93, in which their respective preparation: E9, Ens9, Ef9 and Efns9 and that of the groups (type E9, Ens9, Ef9 and Efns9) has a density of medium to large particles which is even lower than those which above because of mixing with two cups of boiling liquid and this causes them to produce a texture that is light, dotted with particles that have been softened by cooking and need to be lightly chewed before being swallowed. 95. The dishes F, Fns, Ff and Ffns and the dishes of the groups of (type F, Fns, Ff and Ffns) as defined in claims 1 to 27, 42 to 55 and 70 to 89, in which their respective preparation: Fl, Fnsl, FfI and Ffnsl and that of the groups of (type Fl, Fnsl, FfI and Ffnsl) has a high density of small a (medium -) particles (with 2% floury particles) and because of this, they produce a texture that is consistent, soft, very mild in taste and does not need to be chewed before swallowing. 96. The dishes F, Fns, Ff and Ffns and the dishes of the groups of (type F, Fns, Ff and Ffns) as defined in claims 1 to 27, 42 to 55, 70 to 89 and 95, in which their preparation respective F2, Fns2, Ff2 and Ffns2 and that of the groups of (type F2, Fns2, Ff2 and Ffns2) has an average density of small a (medium -) particles (with 2% of mealy particles) and because of this, they produce a texture that is light, chewy, very mild in taste and do not need to be chewed before swallowing. 97. The foods F, Fns, Ff and Ffns and the foods of the groups of (type F, Fns, Ff and Ffns) as defined in claims 1 to 27, 42 to 55, 70 to 89, 95 and 96, in which their respective preparation F3, Fns3, FO and Ffns3 and that of the groups of (type F3, Fns3, FO and Ffns3) has a low density of small a (medium -) particles (with 2% floury particles) and because of this , they produce a texture that is very light, chewy, a very mild taste and do not need to be chewed before swallowing. 98. The foods F, Fns, Ff and Ffns and the foods of the groups of (type F, Fns, Ff and Ffns) as defined in claims 1 to 27, 42 to 55, 70 to 89 and 95 to 97, in which their respective preparation F6, Fns6, Ff6 and Ffns6 and that of the groups of (type F6, Fns6, Ff6 and Ffnsό) has a density of small a (medium -) particles (with 2% of particles floury) which is even weaker than those above because of the mixture with a cup and a half of boiling liquid and this makes them produce a texture which is very light, dotted with particles which have been softened by cooking and we need to be lightly chewed before swallowing. 99. The foods F, Fns, Ff and Ffns and the foods of the groups of (type F, Fns, Ff and Ffns) as defined in claims 1 to 27, 42 to 55, 70 to 89 and 95 to 98, in which their respective preparation F9, Fns9, Ff9 and Ffns9 and that of the groups of (type F9, Fns9, Ff9 and Ffns9) has a density of small a (medium -) particles (with 2% of mealy particles) which is even lower than those above are mixed with two cups of boiling liquid and this causes them to produce a texture that is very light, dotted with particles that have been softened by cooking and need to be lightly chewed before being swallowed. 100. The dishes G, Gns, Gf and Gfns and the dishes of the groups of (type G, Gns, Gf and Gfns) as defined in claims 2, 4 to 19, 21, 23, 25 to 27 and 56 to 89, in which their respective preparation: Gl, Gnsl, GfI and Gfnsl and that of the groups of (type Gl, Gnsl, GfI and Gfnsl) has a high density of small a (medium -) particles (with 2% of floury particles) and a Because of this, they produce a texture that is consistent, soft, very mild in taste and do not need to be chewed before swallowing. 101. The dishes G, Gns, Gf and Gfns and the dishes of the groups of (type G, Gns, Gf and Gfns) as defined in claims 2, 4 to 19, 21, 23, 25 to 27, 56 to 89 and 100, in which their respective preparation G2, Gns2, Gf2 and Gfns2 and that of the groups of (type G2, Gns2, Gf2 and Gfns2) comprises an average density of small a (medium -) particles (with 2% of floury particles) and Because of this, they produce a texture that is light, chewy, very mild in taste and do not need to be chewed before swallowing. 102. The dishes G, Gns, Gf and Gfns and the dishes of the groups of (type G, Gns, Gf and Gfns) as defined in claims 2, 4 to 19, 21, 23, 25 to 27, 56 to 89, 100 and 101, in which their respective preparation G3, Gns3, Gf3 and Gfns3 and that of the groups of (type G3, Gns3, Gβ and Gfns3) has a low density of small a (medium -) particles (with 2% of floury particles ) and because of this, they produce a texture that is very light, chewy, very mild in taste and do not need to be chewed before swallowing. 103. The dishes G, Gns, Gf and Gfns and the dishes of the groups of (type G, Gns, Gf and Gfns) as defined in claims 2, 4 to 19, 21, 23, 25 to 27, 56 to 89 and 100 to 102, in which their respective preparation G6, Gns6, Gf6 and Gfnsό and that of the groups of (type G6, Gns6, Gf6 and Gfnsό) comprises a density of small a (medium -) particles (with 2% of floury particles) which is even weaker than those above because of the mixture with a cup and a half of boiling liquid and this makes them produce a texture which is very light, dotted with particles which have been softened by cooking and which needs to be slightly chewed before being swallowed. 104. The dishes G, Gns, Gf and Gfns and the dishes of the groups of (type G, Gns, Gf and Gfns) as defined in claims 2, 4 to 19, 21, 23, 25 to 27, 56 to 89 and 100 to 103, in which their respective preparation G9, Gns9, Gf9 and Gfns9 and that of the groups of (type G9, Gns9, Gf9 and Gfns9) has a density of small a (medium -) particles (with 2% floury particles) which is even weaker than those above because of the mixture with two cups of boiling liquid and this makes them produce a texture which is very light, dotted with particles which have been softened by cooking and which need to be lightly chewed before to be swallowed. 105. The dishes E, Ens, Ef and Efns and the dishes (type E, Ens, Ef and Efns) as defined in claims 1, 3, 5 to 20, 22, 24, 26 to 41, 70 to 84 and 87 to 94, in which their respective variants: El, E2, E3, Ensl, Ens2, Ens3, EfI, Ef2, Ef3, Efnsl, Efns2, Efns3 and those of the groups of (type El, E2, E3, Ensl, Ens2, Ens3, EfI, Ef2, Eβ, Efnsl, Efns2, Efns3) are essentially composed of medium to large particles which have a dimension which is quite similar and by no floury particles which make them homogeneous dishes without clumps. 106. The dishes F, Fns, Ff and Ffns and the dishes (type F, Fns, Ff and Ffns) as defined in claims 1 to 27, 42 to 55, 70 to 89 and 95 to 99, in which their variants respective: Fl, F2, F3, Fnsl, Fns2, Fns3, FfI, Ff2, FD, Ffnsl, Ffns2, Ffns3 and those of the groups of (type Fl, F2, F3, Fnsl, Fns2, Fns3, FfI, Ff2, FD, Ffnsl, Ffns2 and Ffns3) are composed of 98% of small a (medium -) particles which have a size which is quite similar and by only 2% of floury particles which make them homogeneous dishes without clumps. 107. The dishes G, Gns, Gf and Gfns and the dishes of the groups of (type G, Gns, Gf and Gfns) as defined in claims 2, 4 to 19, 21, 23, 25 to 27, 56 to 89 and 100 to 104, in which their respective variants: Gl, G2, G3, Gnsl, Gns2, Gns3, GfI, Gf2, Gβ, Gfnsl, Gfns2 and Gfns3 and those of the groups of (type Gl, G2, G3, Gnsl, Gns2, Gns3, GfI, Gf2, Gβ, Gfnsl, Gfns2 and Gfns3) are 98% composed of small a (medium -) particles which have a size which is quite similar and by only 2% of floury particles which make them dishes homogeneous and without clumps. 108. The dishes E6, Ens6, Ef6, Efnsό, E9, Ens9, Ef9 and Efns9 and the dishes (type E6, Ens6, Ef6, Efnsό, E9, Ens9, Ef9 and Efns9) as defined in claims 7 to 10, 17 to 20, 26 to 29, 31, 32, 34, 35, 36, 38, 39, 41, 71, 73, 75, 77, 79 to 83, 86, 88, 89, 93, 94, in which their variants respective: E6, Ens6, Ef6, Efns6, E9, Ens9, Ef9 and Efns9 and those of the groups (type E6, Ens6, Ef6, Efnsό, E9, Ens9, Ef9 and Efns9) are essentially composed of medium to large particles which have a size that is quite similar and there are no floury particles, which makes them homogeneous and clump-free dishes. 109. The dishes F6, Fns6, Ff6, Ffnsό, F9, Fns9, Ff9 and Ffns9 and the dishes (type F6, Fns6, Ff6, Ffnsό, F9, Fns9, Ff9 and Ffns9) as defined in claims 7 to 10, 16 to 20, 26, 27, 42, 43, 45, 46, 48, 49, 50, 52, 53, 55, 71, 73, 75, 77, 79 to 83, 85, 86, 88, 89, 98, 99 in which their respective variants: F6, Fns6, Ff6, Ffnsό, F9, Fns9, Ff9 and Ffns9 and those of the groups of (type F6, Fns6, Ff6, Ffnsό, F9, Fns9, Ff9 and Ffns9) are composed at 98% by small a (medium -) particles which have a size which is quite similar and only 2% of floury particles which make them homogeneous dishes without clumps. 110. The dishes G6, Gnsό, Gf6, Gfnsό, G9, Gns9, Gf9 and Gfns9 and the dishes of the groups of (type G6, Gnsό, Gf6, Gfnsό, G9, Gns9, Gf9 and Gfns9) as defined in claims 7 to 10, 16 to 19, 21, 23, 25 to 27, 56, 57, 59, 60, 62, 63, 64, 66, 67, 69, 71, 73, 75, 77, 79 to 83, 85, 86, 88, 89, 103 and 104, in which their respective variants: G6, Gns6, Gf6, Gfnsό, G9, Gns9, Gf9 and Gfns9 and those of the groups of (type G6, Gns6, Gf6, Gfnsό, G9, Gns9, Gf9 and Gfns9) are composed of 98% of small a (medium -) particles which have a size which is quite similar and by only 2% of floury particles which make them homogeneous dishes without clumps. 111. The dishes El, E2, E3, E6, E9, Fl, F2, F3, F6, F9, Gl, G2, G3, G6 and G9 as defined in claims 1, 2, 5 to 7, 9 to 12, 14, 20 to 23, 25, 28, 29, 42, 43, 56, 57, 80, 84, 85, 87 to 94, 98, 99, 105 and 108 to 110, in which the taste of the dish of food A (which is traditional oatmeal or oatmeal) is very ordinary for the vast majority of consumers but on the other hand when two foods are produced from the latter and a third from the modification of the second, the taste of these dishes which come from foods B, C and D is clearly superior and incomparable to that of food A. 112. Dishes of groups (type E, Ef, F, Ff, G, and Gf) as defined in claims 3, 4, 6, 8, 10, 11, 13, 15, 17, 19, 24, 25 , 27, 35 to 41, 49 to 55, 63 to 69, 74 to 84, 86 to 110, in which the taste of the dish of food A (which is traditional oatmeal or oatmeal) is very ordinary for the vast majority of consumers but on the other hand when there is preparation of two foods from the latter and ^a third from the modification of the second, as described previously in claim 111, the same process is applies to the taste of dishes which come from foods of groups of (type B, Bf, C, Cf, D and Df) by producing a taste superior and incomparable to that of their original food of group of (type A) because the proof is made with oats, given that the other cereals produce the same types of particles of groats or cereal flakes as those of oats, however on the condition that the dishes of the groups of (type E and Ef) has no floury particles and that the dishes of groups (type F, Ff, G and Gf) are provided with no more than 2% of floury particles otherwise a higher percentage would produce dishes with a pasty taste. 113. The dishes E, E6, E9, Ens, Ens6, Ens9, Ef, Ef6, Ef9, Efns, Efnsό and Efns9 and the dishes of the groups of (type E, E6, E9, Ens, Ens6, Ens9, Ef, Ef6 , Ef9, Efns, Efnsό and Efns9) as defined in claims 1, 3, 5 to 20, 22, 24, 26 to 41, 70 to 84, 87 to 94, 105, 108, 111 and 112, in which the texture of foods B, Bns, Bnsό, Bf and Bfnsό and foods of groups (type B, Bns, Bnsό, Bf and Bfnsό) is similar to those of wheat semolina, the particles are much larger but of relatively uniform size with no floury particles which prevent the latter from cementing together or to form clumps during cooking and which also produces a better taste than that of traditional oatmeal which comes from food A. 114. The foods F, F6, F9, Fns, Fns6, Fns9, Ff, Ff6, Ff9, Ffns, Ffnsό and Ffns9 and the foods of the groups of (type F, F6, F9, Fns, Fns6, Fns9, Ff, Ff6 , Ff9, Ffns, Ffnsό and Ffns9) as defined in claims 1 to 27, 42 to 55, 70 to 89, 95 to 99, 106, 109, 111 and 112, in which the texture of the foods C, Cns, Cns6, Cf, Cfns and Cfnsό and food groups (type C, Cns, Cnsό, Cf, Cfns and Cfnsό) is very similar to those of wheat semolina, the particles are a little larger but of almost uniform size with only 2% floury particles which prevents them from cementing together or forming clumps during cooking and which also produces a better taste than that of traditional gruel which comes from food A. 115. The dishes G, G6, G9, Gns, Gnsό, Gns9, Gf, Gf6, Gf9, Gfns, Gfnsό and Gfns9 and the dishes of the groups of (type G, G6, G9, Gns, Gnsό, Gns9, Gf, Gf6 , Gf9, Gfns, Gfnsό and Gfns9) as defined in claims 2, 4 to 21, 23, 25, 27, 56 to 89, 100 to 104, 107, 110 to 112, in which the texture of foods D, Dns, Dnsό, Df, Dfns and Dfnsό and foods of groups (type D, Dns, Dns6, Df, Dfns and Dfnsό) is very similar to those of semolina wheat, the particles are a little larger but of almost uniform size with only 2% of floury particles which prevents the latter from cementing together or forming clumps during cooking and which also produces a better taste than that of wheat. traditional oatmeal which originates from food A. 116. The dishes E, E6, E9, Ens, Ens6, Ens9, Ef, Efό, Ef9, Efns, Efnsό and Efns9 and the dishes of the groups of (type E, E6, E9, Ens, Ens6, Ens9, Ef, Efό , Ef9, Efns, Efnsό and Efns9) as defined in claims 1, 3, 5 to 20, 22, 24, 26 to 41, 70 to 84, 87 to 94, 105, 108 and 111 to 113, in which their texture is composed of medium to large fibrous particles which contributes to maintaining to a good extent the internal hygiene of the intestinal system and preventing the appearance of deposits on the internal walls of the intestine which are often the cause of the beginnings of diseases or cancers. 117. The foods F, F6, F9, Fns, Fns6, Fns9, Ff, Ff6, Ff9, Ffns, Ffnsό and Ffns9 and the foods of the groups of (type F, F6, F9, Fns, Fnsό, Fns9, Ff, Ff6 , Ff9, Ffns, Ffnsό and Ffns9) as defined in claims 1 to 27, 42 to 55, 70 to 89, 95 to 99, 106, 109, 111, 112 and 114, in which their texture is mainly composed of small (medium -) fibrous particles which contributes to maintaining to a lesser extent than the dishes E, Ens, Ensό, Ens9, Ef, Efns, Efnsό and Efns9 and the dishes of the groups of (type E, Ens, Ens6, Ens9, Ef, Efns, Efnsό and Efns9) has the internal hygiene of the intestinal system and prevents the appearance of deposits on the internal walls of the intestine which are often the cause of the beginnings of illnesses or cancers. 118. The dishes G, G6, G9, Gns, Gnsό, Gns9, Gf, Gf6, Gf9, Gfns, Gfnsό and Gfns9 and the dishes of the groups of (type G, G6, G9, Gns, Gnsό, Gns9, Gf, Gf6 , Gf9, Gfns, Gfnsό and Gfns9) as defined in claims 2, 4 to 19, 21, 23, 25, 27, 56 to 89, 100 to 104, 107, 110 to 112 and 115, in which their texture is composed mostly small a (average -) fibrous particles which contributes to maintaining to a lesser extent than the foods F, Fns, Fns6, Fns9, Ff, Ffns, Ffnsό and Ffns9 and the foods of the groups of (type F, Fns, Fns6, Fns9, Ff , Ffns, Ffnsό and Ffns9) has the internal hygiene of the intestinal system and prevents the appearance of deposits on the internal walls of the intestine which are often the cause of the beginnings of diseases or cancers. 119. The foods F, F6, F9, Fns, Fnsό, Fns9, Ff, Ff6, Ff9, Ffns, Ffnsό and Ffns9 and the foods of the groups of (type F, F6, F9, Fns, Fnsό, Fns9, Ff, Ffό , Ff9, Ffns, Ffnsό and Ffns9) as defined in claims 1 to 27, 42 to 55, 70 to 89, 95 to 99, 106, 109, 111, 112, 114, 117 and 118, in which these products are composed fine fibrous granules either by volume: approximately 2% of floury particles, approximately 25% of particles which pass through a sieve which is provided with spacings of 1 mm square and the remainder, i.e. 73%, have a dimension which varies: in thickness between 1 and 1.4mm in thickness, in width between 1 and 2.9mm and in length between 1 and 2.9mm and because of this, this gives them a laxative property. 120. The foods G, G6, G9, Gns, Gnsό, Gns9, Gf, Gfό, Gf9, Gfns, Gfnsό and Gfns9 and the foods of the groups of (type G, G6, G9, Gns, Gnsό, Gns9, Gf, Gfό , Gf9, Gfns, Gfnsό and Gfns9) as defined in claims 2, 4 to 19, 21, 23, 25, 27, 56 to 89, 100 to 104, 107, 110 to 112, 115 and 118, in which these products are composed of fine fibrous granules either by volume: approximately 2% of floury particles, approximately 73% of particles which pass through a sieve which is provided with ^spacings of 1 mm square and the remainder, or 25%, have a dimension which varies: in thickness between 1 and 1.4mm thick, in width between 1 and 2.9mm and in length between 1 and 2.9mm and because of this, this gives them a laxative property which is even more important than those of dishes F, Fns, Fnsό, Fns9, Ff, Ffns, Ffnsό and Ffns9 and the foods of the groups of (type F, Fns, Fnsό, Fns9, Ff, Ffns, Ffnsό and Ffns9). 121. The foods F, F6, F9, Fns, Fnsό, Fns9, Ff, Ff6, Ff9, Ffns, Ffnsό and Ffns9 and the foods of the groups of (type F, F6, F9, Fns, Fnsό, Fns9, Ff, Ffό , Ff9, Ffns, Ffnsό and Ffns9) as defined in claims 1 to 27, 42 to 55, 70 to 89, 95 to 99, 106, 109, 111, 112, 114 and 117 to 119, in which these products are composed fine fibrous granules either by volume: approximately 2% of floury particles, approximately 25% of particles which pass through a sieve which is provided with spacings of 1 mm square and the remainder, i.e. 73%, have a dimension which varies: in thickness between 1 and 1.4mm in thickness, in width between 1 and 2.9mm and in length between 1 and 2.9mm and because of this, these dishes are very gentle for people who suffer from any of the irritable bowel diseases . 122. The dishes G, G6, G9, Gns, Gnsό, Gns9, Gf, Gf6, Gf9, Gfns, Gfnsό and Gfns9 and the dishes of the groups of (type G, G6, G9, Gns, Gnsό, Gns9, Gf, Gfό , Gf9, Gfns, Gfnsό and Gfns9) as defined in claims 2, 4 to 19, 21, 23, 25, 27, 56 to 89, 100 to 104, 107, 110 to 112, 115, 118 and 120, in which these products are composed of fine fibrous granules either by volume: approximately 2% of floury particles, approximately 73% of particles which pass through a sieve which is provided with spacings of 1 mm square and the remainder, or 25%, have a variable dimension : in thickness between 1 and 1.4mm thick, in width between 1 and 2.9mm and in length between 1 and 2.9mm and because of this, these dishes are still milder than foods F, F6, F9, Fns, Fns6, Fns9, Ff, Ff6, Ff9, Ffns, Ffnsό and Ffns9 and foods from groups (type F, F6, F9, Fns, Fns6, Fns9, Ff, Ff6, Ff9, Ffns, Ffnsό and Ffns9) for people who suffer from one or other of the irritable bowel diseases. 123. The foods E, F, G, Ens, Fns, Gns, Ef, Ff, Gf, Efns, Ffns, Gfns and the foods of the groups of (type E, F, G, Ens, Fns, Gns, Ef, Ff , Gf, Efns, Ffns, Gfns) as defined in claims 1 to 30, 32, 33, 35 to 37, 39, 40, 42 to 44, 46, 47, 49 to 51, 53, 54, 56 to 58, 60, 61, 63 to 65, 67, 68, 70, 72, 74, 76, 78, 80 to 122, in which their semi-liquid and liquid preparations can be served in a coffee cup to be consumed on the move: in walking, by public transport or by car during the journey to work or otherwise as if ^it were coffee. 124. Dishes E, F, G, E6, F6, G6, E9, F9, G9, Ens, Fns, Gns, Ens6, Fns6, Gns6, Ens9, Fns9, Gns9, Ef, Ff, Gf, Ef6, Ffό, Gf6, Ef9, Ff9, Gf9, Efns, Ffns, Gfns, Efns6, Ffnsό, Gfnsό, Efns9, Ffns9, Gfns9 and foods from groups (type E, F, G, E6, F6, G6, E9, F9, G9 , Ens, Fns, Gns, Ens6, Fnsό, Gns6, Ens9, Fns9, Gns9, Ef, Ff, Gf, Ef6, Ffό, Gfό, Ef9, Ff9, Gf9, Efns, Ffns, Gfns, Efnsό, Ffnsό, Gfnsό, Efns9 , Ffns9, Gfns9) as defined in claims 1 to 123, in which the dishes which are made with a quantity of 5/16 cup of particles of foods B, C, D, Bns, Cns, Dns, Bns6, Cns6, Dns6, Bf, Cf, Df, Bfns, Cfns, Dfns, Bfnsό, Cfnsό, Dfnsό and foods from groups (type B, C, D, Bns, Cns, Dns, Bns6, Cnsό, Dns6, Bf, Cf, Df , Bfns, Cfns, Dfns, Bfnsό, Cfnsό, Dfnsό) are sufficient to provide the appropriate portion that an office worker needs for his lunch, for the case of physical construction workers or others, it is suggested to double the portion. 125. Bf, Cf, Df foods and foods of groups (type Bf, Cf and Df) as defined in claims 11 to 13, 16 to 21, 23, 25 to 28, 32, 35, 39, 42, 46, 49, 53, 56, 60, 63, 67, 81, 84 to 87, 90 to 107, 110 and 112 to 124, in which the latter are used to produce the dishes Ef, Ff, Gf and the dishes of the groups of (type Ef, Ff and Gf) which each contain by volume a percentage of 20% of Hn (f) to provide consumers with an important source of omega 3 and fiber and they contribute to preventing cancer. 126. Bfns, Cfns, Dfns foods and foods from the groups (Bfns, Cfns and Dfns type) as defined in claims 11, 14, 15, 18 to 21, 23, 25, 28, 33, 35, 40, 42, 47, 49, 56, 61, 63, 68, 72, 76, 78, 81, 84, 85 to 87, 90 to 107 and 113 to 124, in which the latter are used to produce the dishes Efns, Ffns, Gfns and the food groups (type Efns, Ffns and Gfns) which each contain by volume a percentage of 14.6% of flax (f) to provide consumers with an important source of omega 3 and they contribute to preventing cancer. 127. Bfnsό, Cfnsό, Dfnsό foods and foods of the groups (Bfnsό, Cfnsό and Dfnsό type) as defined in claims 18 to 20, 21, 23, 25, 28, 34, 35, 41, 42, 49, 55, 56, 62, 63, 69, 73, 77, 79, 81, 85, 86, 88, 89, 93, 94, 98, 99, 103, 104, 108 to 110, 113 to 122 and 124, in which the latter are used to produce the dishes Efnsό, Ffnsό, Gfnsό, Efns9, Ffns9 and Gfns9 and the food groups of (type Efnsό, Ffnsό, Gfnsό, Efns9, Ffns9 and Gfns9) which are very liquid and super liquid to be drunk as coffee, they Each contains a percentage of 14.6% flax (f) by volume to provide consumers with an important source of omega 3, they help prevent cancer and they can be consumed like coffee. 128. Products derived from oats as defined in claims 1, 2, 5 to 7, 9 to 12, 14, 16, 18, 20 to 23, 25, 26, 28 to 34, 42 to 48, 56 to 62, 71 to 73, 78 to 85, 87 to 111, 113 to 124 and 126, in which they include: 3 basic foods B, C and D which are used to produce 3 dishes which each have 5 variants for a total of 15 (El, E2, E3, E6, E9, Fl, F2, F3, F6, F9, Gl, G2, G3, G6 and G9) and the 3 basic foods also serve to form and in part 15 derived foods (Bns, Bns6, Cns, Cns6, Dns, Dns6, Bf, Cf, Df, Bfns, Bfns6, Cfns, Cfns6, Dfns and Dfnsό) which in turn are used to produce 39 variants for a total of 54 variants for oats, like the process manufacturing of products derived from T oats ^applies to 18 cereals (type A) namely: wheat, rice, corn, flax, millet, sorghum, soya, rye, triticale, Forge, teff, wild rice , spelt, buckwheat, amaranth, quinoa, canihua or cockscomb or combinations of these, there is therefore the possibility of producing 972 variants and more if combinations of these are used . 129. Foods Bfns, Cfns, Dfns, Bfnsό, Cfns6, Dfnsό and foods of groups (type Bfns, Cfns, Dfns, Bfnsό, Cfnsό and Dfnsό) as defined in claims 11, 14, 15, 18 to 21, 25, 28, 33, 35, 40 to 42, 47 to 49, 54 to 56, 61 to 63, 68, 69, 72, 73, 76 to 79, 81, 84 to 110, 113 to 124 and 126 to 128, in which the latter are used to produce the dishes Efns, Ffns, Gfns, Efnsό, Ffnsό, Gfns6, Efns9, Ffns9, Gfns9 and the dishes of the groups of (type Efns, Ffns, Gfns, Efns6, Ffnsό, Gfnsό, Efns9, Ffns9 and Gfns9) to offer consumers categories of mixed dishes which contain between two and eighteen cereals, all this to produce dishes which produce: different flavors, omega 3 intake, anti-carcinogenic properties like flax (f) , an excellent contribution in fiber and others, the category has two foods which combines flax (f) with a cereal of (type A) such as that of oats, wheat, rice, corn, millet, sorghum, soy, rye, triticale, Forge, teff, wild rice, spelt, buckwheat, Amaranth, quinoa, canihua or cockscomb can produce 18 combinations which in turn can be combined with 9 types of dishes (Efns, Ffns, Gfns, Efnsό, Ffnsό, Gfnsό, Efns9, Ffns9 and Gfns9) which totals 162 different dishes which are in turn combinable with 6 different natural or artificial additives (n) which are: cinnamon and spices, maple and brown sugar, wild fruit, peach and cream, apple and cinnamon, or grape and brown sugar to offer a range of 972 possible choices, therefore this vast choice to combine Futile with Fagréable by providing consumers with a delicious taste, a very important contribution in omega 3 and fiber. 130. Foods B, Bns, Bns6, Bf, Bfns, Bfnsό, C, Cns, Cnsό, Cf, Cfns, Cfnsό, D, Dns, Dnsό, Df, Dfns and Dfnsό and the food groups of (type B, Bns , Bnsό, Bf, Bfns, Bfnsό, C, Cns, Cf, Cfns, Cfnsό, D, Dns, Dnsό, Df, Dfns and Dfnsό) as defined in claims 1 to 129, in which all these dishes can be cooked with F boiling water, very hot milk or a mixture of these or other hot liquids and they are all an excellent source of fiber.