Patent GB-706673-A (GB)
Title: Improved process for preparing oatmeal gruel
Inventor: PARLOW ALFRED
IPC: A23L1/164
Filed: 1952-07-04
Abstract: Oatmeal gruel in dry form is produced by drying oat flakes or oatmeal to a low moisture content of not more than about 3 per cent, then heating to a temperature not greatly exceeding 100 DEG  C., for example, up to 102-112 DEG  C., cooling preferably quickly to about room temperature and after removal of any husk substances which may still be present, mixing with a small quantity of a liquid such as water or milk, for example, in the ratio of from 1:1 to 1:3, to which a small quantity of alkali salt, e.g. up to 2 per cent of common salt and an alkali substance such as sodium bicarbonate may be added, the mixed material being then decomposed and dried at only moderately high temperatures, for example, between 60-80 DEG  C. with partial glutinization by spreading in a thin layer on a movable heating surface, and then converting into powder, flakes or lump form. Liquid quantities of 0.5 to 0.8 part by weight of water for one part by weight of oatmeal may be used if the mixing is carried out under conditions which ensure a very rapid formation of paste or dough and which may be effected, for example, by intensive stirring or by means of an agitating machine or with the aid of supersonic vibrations or a combination of these.  In an example a 100 kg. of oats are dried to a moisture content of about 2 per cent and then rapidly heated to 107 DEG  C. in a roasting drum and then rapidly cooled, for example, by passing cool air therethrough, the oats being then finely ground and freed from husk by screening and the meal so obtained mixed to a paste with water in the ratio of 1:1, the paste being applied in a thin layer on a rotating internally heated roller and decomposed between 60 and 80 DEG  C. with glutinization and simultaneous drying, the dried film being then reduced to flakes which constitute the ready-for-use gruel in dry form.ALSO:Oatmeal gruel in dry form is produced by drying oat flakes, or oatmeal to a low moisture content of not more than about 3 per cent, then heating to a temperature not greatly exceeding 100 DEG C, for example up to 102-112 DEG C, cooling preferably quickly to about room temperature and after removal of any husk substances which may still be present, and mixing with a small quantity of liquid such as water or milk for example in the ratio of 1:1 to 1:3, to which a small quantity of alkalis salt, e.g. up to 2 per cent of common salt and an alkali substance such as sodium bicarbonate may be added, the mixed material being then decomposed and dried at only moderately high temperatures, for example between 60-80 DEG C, with partial glutinization, by spreading in a thin layer on a movable heating surface and then converting into powder, flakes or lump form.  Liquid quantities of 0.5 to 0.8 parts by weight of water for one part by weight of oatmeal may be used if the mixing is carried out under conditions which ensure a very rapid formation of paste or dough and which may be effected for example by intensive stirring or by means of an agitating machine or with the aid of supersonic vibrations or a combination of these.  In an example a 100 kg. of oats are dried to a moisture content of about 2 per cent and then rapidly heated to a 107 DEG C in a roasting drum and then rapidly cooled, for example by passing cool air therethrough, the oats being then finely ground and freed from husk by screening and the meal so obtained mixed to a paste with water in the ratio of 1:1, the paste being applied in a thick layer on a rotating internally-heated roller and decomposed between 60 and 80 DEG C with glutinization and simultaneous drying, the dried film being then reduced to flakes which constitute the ready-for-use gruel in dry form.