Patent ID: 6287626
Filing Date: 2001-09-11
Classification: A21D,A23L

Abstract:
A process of preparing a whole grain edible food product comprising:hydrating the whole grains to a moisture level of 40% to 80% in a ratio of from 2:1 to 10:1 water to grain by weight at a temperature of 80-150.degree. C. for a time period of 5-90 minutes until the moisture content of the kernels is between about 60% to 80%, wherein the grains are selected from the group consisting of soft grains, hard grains, and a mixture thereof;rinsing the grains with water of a sufficient temperature and for a sufficient amount of time to reduce the internal temperature of the grains to less than 60.degree. C.; anddrying the grains at a temperature of 185-235.degree. C. for 5 to 20 minutes to form dried grains or flash-freezing the grains to form frozen grains.