US3640728A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Instant oat cereal product
Assignee: Intercontinental Great Brands LLC
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Filing: 1969-06-11
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Granted: 1972-02-08
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Expires: 1989-06-11
Abstract
Abstract An instant oat cereal product, requiring no cooking, comprising processed oats and a special oat fraction having a protein content greater than about 20 percent and a process for its preparation.
Inventors
- 👤 Kenneth S Ronai
- 👤 Henry C Spanier
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-03 02:04
CPC Classifications
A; A23; A23L; A23L7/00; A23L7/10; A23L7/117; A23L7/135; A23L7/139
Claims Analysis
Total Claims: 9
Claim 1
Independent Claim
26 words
The instant oat cereal product of claim 1 wherein said oat fraction has a protein content of about 23 percent by weight of the oat fraction.
Claim 2
Dependent Claim
23 words
The instant oat cereal product of claim 1 wherein the processed oats are present from about 88 to about 95 percent by weight.
Claim 3
Dependent Claim
21 words
The instant oat cereal product of claim 2 wherein said oat fraction is present from about 4.5 to about 5.0 percent.
Claim 4
Dependent Claim
228 words
A process for the production of an instant oat cereal product which upon the addition of hot or boiling water forms a ready-to-eat oatmeal without any cooking required which comprises the steps of: A. toasting while oat groats at a temperature of from about 225* to about 315* F. for a period of from about 4 minutes to about 120 minutes and subsequently cooling to below 150* F.; B. pearling said toasted whole oat groats; C. cutting and shifting said toasted, pearled whole oat groats through a 7-mesh screen of 0.110-inch opening and over a 14-mesh screen of 0.0555-inch opening; D. hydrating said oats by the addition of water to a moisture content of from about 9 to about 12 percent; E. tempering said oats at a temperature of from about 65* to about 85* F. for a period of from about 30 minutes to about 90 minutes; F. steaming said oats at a temperature of from about 190* to about 210* F. for a period of from about 2 minutes to about 5 minutes; G. flaking and drying said oats to a moisture content of from about 7 to about 13 percent, and H. blending said processed oats with from about 3.5 to about 5.5 percent by weight of an oat fraction having a protein content greater than about 20 percent by weight of the oat fraction.
Claim 5
Dependent Claim
20 words
The process of claim 5 wherein said toasting is at a temperature of from about 275* to about 285* F.
Claim 6
Dependent Claim
21 words
The process of claim 5 wherein said toasting is for a period of from about 15 minutes to about 25 minutes.
Claim 7
Dependent Claim
23 words
The process of claim 5 wherein said tempering is at a temperature of about 75* F. for a period of about 60 minutes.
Claim 8
Dependent Claim
23 words
The process of claim 5 wherein said steaming is at a temperature of about 205* F. for a period of about 3 minutes.
Claim 9
Dependent Claim
33 words
The process of claim 5 wherein the blending is with about 4.5 percent by weight of said oat fraction having a protein content of about 23 percent by weight of the oat fraction.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1975-02-07 | 1975-08-09 | 1976-02-08 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1979-02-07 | 1979-08-09 | 1980-02-08 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1983-02-07 | 1983-08-09 | 1984-02-08 | $7700.00 | Window Closed / Lapsed |