Novel cooking method for porridge

• US 20080102190A1
• Filed: 10/27/2006
• Published: 05/01/2008
• Est. Priority Date: 10/27/2006
• Status: Abandoned Application

• Current Assignee: The Quaker Oats Company (PepsiCo Incorporated)
• Original Assignee: The Quaker Oats Company (PepsiCo Incorporated)
• Inventors: Trow, Liam Geoffrey
• Application Number:
  US11/588,661
• Publication Number:
  US 20080102190A1
• Time in Patent Office: Days
• US Class Current: 426/619
• CPC Class Codes: A23L 5/13 using water or steam
• CPC Class Codes: A23L 7/10 Cereal-derived products
• CPC Class Codes: A23L 7/143 Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
• CPC Class Codes: G07F 17/0078 Food articles which need to be processed for dispensing in a hot or cooked condition, e.g. popcorn, nuts
• CPC Class Codes: G07F 9/105 Heating or cooling means, for temperature and humidity control, for the conditioning of articles and their storage dispensers for food articles requiring a processing by temperature treatment or conditioning before they are ready for dispensing G07F17/0064

Abstract

A food product is provided which is efficiently prepared for eating. The food product includes a grain-based food product such as instant oatmeal. A liquid is added to the instant oatmeal and heated with a steam. The use of steam shortens preparation time to about 45 to 60 seconds.

Claims

1. A method of preparing a food product comprising:

providing a grain-based food product in a container;

adding a liquid to the grain-based food product to form a food product mixture; and

injecting into the food product mixture with a steam to prepare the food product ready for consumption.

2. The method of claim 1 wherein the grain-based food product comprises oatmeal.

3. The method of claim 1 wherein the liquid comprises milk.

4. The method of claim 1, wherein the liquid has a temperature of about 1°

C. to about 30°

C.

5. The method of claim 1 wherein the injecting step is performed for about 45 seconds to about 60 seconds.

6. The method of claim 1 wherein the injected steam has a pressure of about 220 psi.

8. A product prepared in accordance with the methods of one of claims 1, 4, 5 or 7.

7. A method of preparing a food product comprising:

providing a grain-based food product in a sealed container having a lid in a vending machine;

selecting the grain-based food product from the vending machine;

removing the lid from the sealed container;

adding a liquid to the grain-based food product to form a food product mixture; and

injecting the grain-based food product mixture with a steam from the vending machine to prepare the food product ready for consumption.