METHOD OF PROCESSING A GRAIN PRODUCT

摘要

A method of preparing a shelf-stable processed grain product includes a series of heating and cooling steps performed on a processed grain product having a water activity value of about 0.65 or less. A first heating step takes the grain pieces to a first elevated temperature, which is followed by a first cooling step. The grain pieces are passed to a second heating step to reach a second elevated temperature, followed by a second cooling step. The grain pieces are then passed to a third heating step, after which they are sufficiently soft and pliable for a final forming step such as flaking, bumping, puffing, or the like. This allows grain pieces that are suitable for long term storage, but too brittle for final forming, to be softened for final forming without raising the moisture content to a point that is conducive to mold formation or reduced product quality.

主权项

1. A method of preparing a shelf-stable processed grain product, said method comprising:
a first heating of a processed grain product having a water activity value of about 0.65 or less, the processed grain product further having a relatively hard and brittle characteristic, whereby the processed grain product reaches a first elevated temperature; a first cooling of the processed grain product whereby the processed grain product reaches a first reduced temperature that is less than the first elevated temperature; a second heating of the processed grain product whereby the processed grain product reaches a second elevated temperature that is greater than the first reduced temperature; a second cooling of the processed grain product whereby the processed grain product reaches a second reduced temperature that is less than the second elevated temperature; and a third heating of the processed grain product whereby the processed grain product reaches a third elevated temperature that is greater than the second reduced temperature, wherein following said third heating of the processed grain product, the processed grain product has a relatively softer and more pliable characteristic compared to the relatively hard and brittle characteristic of the processed grain product prior to said first heating thereof.