US4861614A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Instant traditional oatmeal and method of preparation
Assignee: General Mills Inc
•
Filing: 1988-02-19
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Granted: 1989-08-29
•
Expires: 2008-02-19
Abstract
Abstract Disclosed are shelf stable food compositions comprising infused, dry, oatmeal flakes useful for the preparation of instant oatmeal. The instant oatmeal is, however, characterized by the oatmeal flake size, appearance, texture and taste of traditional oatmeal. The present oatmeal can be prepared by the consumer by simple addition of hot water and a 30 second steeping. Also disclosed are methods of preparing the improved dry oatmeal. The methods involve infusion of oatmeal flakes or preferably steamed oatmeal groats prior to flaking of between 1% to 35% of the oatmeal flakes of low molecular weight solutes such as sugars and polyhydric alcohols. The infused oatmeal flakes are then dried to water activities ranging from 0.17 to 0.7.
Inventors
- 👤 Jonathan Seaborne
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-24 22:53
CPC Classifications
A; A23; A23L; A23L7/00; A23L7/10; A23L7/117; A23L7/135; A23L7/139
Claims Analysis
Total Claims: 36
Claim 1
Independent Claim
187 words
A method for preparing an instant oatmeal cereal product which upon the addition of hot water or brief microwave heating of added water acquires the texture of traditional whole oat flake cooked oatmeal, comprising the steps of: A. infusing into oat flakes of whole oat berries with sufficient amounts of a brine comprising about 0.1% to 40% by weight of the brine of sugars and about 5% to 30% by weight of the brine of a polyhydric alcohol at a temperature of about 2° C. to 35° C. for a time sufficient to infuse into the oat flakes about 2% to 35% by weight (dry basis) of the flakes of sugars and about 0.1% to 10% by weight (dry basis) of the flakes of a polyhydric alcohol, said oak flakes having a particle size such that 40% are retained on a U.S. Standard Size 7 screen and having a thickness of about 0.50 to 1.2 mm to form wet infused oat flakes; and B. drying the wet infused oat flakes to a water activity of about 0.17 to 0.7 to form a dried, infused, instant oat flake.
Claim 2
Independent Claim
187 words
A method for preparing an instant oatmeal cereal product which upon the addition of hot water or brief microwave heating of added water acquires the texture of traditional whole oat flake cooked oatmeal, comprising the steps of: A. infusing into oat flakes of whole oat berries with sufficient amounts of a brine comprising about 0.1% to 40% by weight of the brine of sugars and about 5% to 30% by weight of the brine of a polyhydric alcohol at a temperature of about 2° C. to 35° C. for a time sufficient to infuse into the oat flakes about 2% to 35% by weight (dry basis) of the flakes of sugars and about 0.1% to 10% by weight (dry basis) of the flakes of a polyhydric alcohol, said oak flakes having a particle size such that 40% are retained on a U.S. Standard Size 7 screen and having a thickness of about 0.50 to 1.2 mm to form wet infused oat flakes; and B. drying the wet infused oat flakes to a water activity of about 0.17 to 0.7 to form a dried, infused, instant oat flake.
Claim 3
Dependent Claim
42 words
The method of claim 1 wherein the infusion step comprises soaking the oak flakes in a brine in a weight ratio of brine to flakes of about 4 to 10:1, said brine comprising about 1% to 50% of sugars and polyhydric alcohol.
Claim 4
Dependent Claim
15 words
The method of claim 2 wherein at least 80% of the flakes are whole flakes.
Claim 5
Dependent Claim
24 words
The method of claim 3 wherein the solutes additionally comprise about 0.1% to 6% by weight (dry basis) of the flakes of sodium chloride.
Claim 6
Dependent Claim
11 words
The method of claim 4 wherein the polyhydric alcohol includes glycerol.
Claim 7
Dependent Claim
29 words
The method of claim 5 wherein the bath includes about 0.1% to 40% by weight of a high maltose corn syrup having a maltose content of at least 65%.
Claim 8
Dependent Claim
18 words
The method of claim 6 where in the infused flakes comprise about 4% to 20% solutes (dry basis).
Claim 9
Dependent Claim
19 words
The method of claim 7 wherein the flakes are dried to a water activity of about 0.45 to 0.6.
Claim 10
Dependent Claim
10 words
The food product prepared by the method of claim 8.
Claim 11
Dependent Claim
18 words
The product of claim 9 additionally comprising about 0.1% to 3% by weight of an edible polysaccharidic gum.
Claim 12
Dependent Claim
19 words
The product of claim 10 additionally comprising about 1% to 40% by weight, dry basis, of a dried fruit.
Claim 13
Dependent Claim
17 words
The product of claim 11 wherein the flakes have an average thickness of at least 0.9 mm.
Claim 14
Dependent Claim
17 words
The product of claim 12 wherein the flakes have an average diameter of at least 4 mm.
Claim 15
Dependent Claim
10 words
The food product prepared by the method of claim 7.
Claim 16
Dependent Claim
10 words
The food product prepared by the method of claim 6.
Claim 17
Dependent Claim
10 words
The food product prepared by the method of claim 5.
Claim 18
Dependent Claim
10 words
The food product prepared by the method of claim 4.
Claim 19
Dependent Claim
10 words
The food product prepared by the method of claim 3.
Claim 20
Dependent Claim
10 words
The food product prepared by the method of claim 2.
Claim 21
Dependent Claim
10 words
The food product prepared by the method of claim 1.
Claim 22
Independent Claim
176 words
A method for preparing an instant oatmeal cereal product which upon the addition of hot water or brief microwave heating of added water acquires the texture of cooked oatmeal having a greater concentration of whole oat flakes, comprising the steps of: A. infusing into whole dehulled, steamed oat groats with sufficient amounts of a brine comprising about 0.1% to 40% by weight of the brine of sugars and about 5% to 30% by weight of the brine of a polyhydric alcohol at a temperature of about 2° C. to 35° C. for a time sufficient to infuse into the oak groats about 2% to 35% by weight (dry basis) of the oat groats of sugars and about 0.1% to 10% by weight (dry basis) of the oat groats of a polyhydric alcohol to form wet infused oat groats; B. flaking the wet infused oat groats to a thickness ranging from 0.5 to 1.2 mm to form infused oat flakes; and C. drying the wet infused oat flakes to a water activity of about 0.17 to 0.7.
Claim 23
Independent Claim
176 words
A method for preparing an instant oatmeal cereal product which upon the addition of hot water or brief microwave heating of added water acquires the texture of cooked oatmeal having a greater concentration of whole oat flakes, comprising the steps of: A. infusing into whole dehulled, steamed oat groats with sufficient amounts of a brine comprising about 0.1% to 40% by weight of the brine of sugars and about 5% to 30% by weight of the brine of a polyhydric alcohol at a temperature of about 2° C. to 35° C. for a time sufficient to infuse into the oak groats about 2% to 35% by weight (dry basis) of the oat groats of sugars and about 0.1% to 10% by weight (dry basis) of the oat groats of a polyhydric alcohol to form wet infused oat groats; B. flaking the wet infused oat groats to a thickness ranging from 0.5 to 1.2 mm to form infused oat flakes; and C. drying the wet infused oat flakes to a water activity of about 0.17 to 0.7.
Claim 24
Dependent Claim
15 words
The method of claim 21 wherein at least 80% of the flakes are whole flakes.
Claim 25
Dependent Claim
22 words
The method of claim 22 wherein the solutes additionally comprise about 0.1 % to 6% by weight (dry basis) of sodium chloride.
Claim 26
Dependent Claim
11 words
The method of claim 23 wherein the polyhydric alcohol includes glycerol.
Claim 27
Dependent Claim
29 words
The method of claim 24 wherein the bath includes about 0.1% to 40% by weight of a high maltose corn syrup having a maltose content of at least 65%.
Claim 28
Dependent Claim
17 words
The method of claim 25 wherein the infused flakes comprise about 4% to 20% solutes (dry basis).
Claim 29
Dependent Claim
19 words
The method of claim 26 wherein the flakes are dried to a water activity of about 0.45 to 0.6.
Claim 30
Dependent Claim
10 words
The food product prepared by the method of claim 27.
Claim 31
Dependent Claim
10 words
The food product prepared by the method of claim 26.
Claim 32
Dependent Claim
10 words
The food product prepared by the method of claim 25.
Claim 33
Dependent Claim
10 words
The food product prepared by the method of claim 24.
Claim 34
Dependent Claim
10 words
The food product prepared by the method of claim 23.
Claim 35
Dependent Claim
10 words
The food product prepared by the method of claim 22.
Claim 36
Dependent Claim
10 words
The food product prepared by the method of claim 21.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1992-08-28 | 1993-02-27 | 1993-08-29 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1996-08-28 | 1997-02-27 | 1997-08-29 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 2000-08-28 | 2001-02-27 | 2001-08-29 | $7700.00 | Window Closed / Lapsed |