Process for producing quick cooking cereal product

Claim 1

THE PROCESS OF PREPARING A QUICK-COOKING VEGETABLELIKE FOOD PRODUCT FROM A GRAIN HAVING NUTRITIVE INTEGUMENTS AND COMPRESSIBLE FARINACEOUS ENDOSPERM AND SELECTED FROM THE GROUP CONSISTING OF WHEAT, SORGHUM, RYE AND DE-HULLED OATS WHICH COMPRISES SOAKING THE GRAIN FOR A PERIOD OF TIME AND AT A TEPERATURE SUFFICIENT TO INCREASE ITS MOISTURE CONTENT WHEREBY IT SOFTENS AND SWELLS, FLATTENING THE SWOLLEN AND SOFTENED GRAIN TO BREAK ITS INTEGUMENTS AND ENDOSPERM WHEREBY PART OF THE STARCHY MASS OF THE GRAIN IS VISIBLE AND EXPOSED TO FURTHER PENETRATION OF WATER, THE FLATTENED GRAIN RETAINING ITS IDENTITY AS SUCH AND BEING COMPRESSED TO THE EXTENT THAT IT DOES NOT ASSUME THE SHAPE IT HAD PRIOR TO COMPRESSION BUT IS SUFFICIENTLY INTEGRATED SO THAT IT SWELLS AND DOES NOT BREAK UP WHEN IT IS INTRODUCED TO ADDITIONAL WATER AND COOKED TO GELATINIZE THE STARCH, HYDRATING THE FLATTENED GRAIN TO CAUSE SUBSTANTIAL SWELLIN G THEREOF AND FURTHER INCREASE ITS MOISTURE CONTENT AND COOKING THE SWOLLEN FLATTENED GRAIN IN THE ABSENCE OF AN EXCESS OF WATER, WHEREBY ITS STARCH GRANULES ARE UNIFORMLY GELATINIZED, AND WHEREBY LOSSES OF SOLUBLE STARCH AND GRAIN FRAGMENTS ARE AVOIDED, AND DRYING THE SWOLLEN GRAIN BY CIRCULATING HEATED AIR THROUGH IT TO REMOVE MOISTURE FROM ITS SURFACE AT A RATE SUFFICIENTLY FASTER THAN THE MOSITURE CAN DIFFUSE THERETO FROM ITS INTERIOR TO SET IT IN ITS ENLARGED CONDITION AND THEREBY PRODUCE A POROUS, VESICULAR STRUCTURE HAVING ADHERING BROKEN INTEGUMENTS THEREON.