Patent ID: 8778441
Filing Date: 2014-07-15
Classification: A23L

Abstract:
1. A process for preparing a non-solidified, high viscosity oat-based mixture, comprising: cooking a mixture of water and concentrated flavorings of about 20% to about 45% by weight to reach a minimum temperature of about 190° F. to 220° F. for about 1 to 3 minutes; stewing the mixture of water and concentrated flavorings for up to about 30 minutes, said concentrated flavorings providing an enhanced flavor intensity profile; adding oats of about 10% to about 60% by weight to the water and flavorings mixture, said oats comprising rolled oats, whole oats, steel cut oats, bumped oats, groats, or a combination of said oats; adding one or more seeds or grains to the oats, water and flavorings mixture, said seeds and grains comprising wheat, flax, rye, millet, spelt, rice, triticale, buckwheat, bran, barley, corn, or a combination thereof; and boiling the oats, water, flavorings, seed and grain mixture for about 20 to 90 minutes to render the resultant oat-based mixture edible and to obtain a water percentage by weight of about 63% to about 75%, and a viscosity and a consistency of about 2,500 cp to about 3,000 cp at a temperature of 165° F. to 175° F.