Today’s Patent-Flaked cereals and process of preparing same
In today’s times, most of the families comprises of working individuals. Such individuals who are engaged in full-time jobs hardly get any time to cook. Sometimes, eating junk food remains the only option in such case. On the other hand, old-aged people who are living alone also face the same problem. In the light of such problem, individuals look for an easy solution. One nutritive solution to this is, Cereals, which has many nutritive qualities as well as easy to cook and eat.
With this thought, a certain new and useful Alimentary Product and process of making the same was invented by John Harvey Kellog, which got patent protection with the Patent Number US558393A on 14th April, 1896. The main objective of his improvement is to provide such a food product which is highly nutritive and of a good taste as well as easy to digest without any cooking or heating requirements. It is also beneficial for a sick person.
John used wheat, Barley or oats and has described the process as follows:
- Soaking the grain for 8-12 hours in water temperature between 40-60 or 110-140 Fahrenheit. This helps securing the digestion with the help of cerealin which is found beneath the grain, and which in turn helps to add sweetness and flavour.
- It should be boiled in water for one hour and cooked thoroughly till the stage where starch is hydrated.
- It is then cooled and partially dried and later passed through cold rollers from which it is removed with the help of scrapers with the purpose of flattening it.
- It then undergoes a steaming process, whereby it is cooked entirely and then it is baked or roasted in oven till it is dry and crispy.
The finished product consists of extremely thin flakes, perfectly cooked food and can be eaten without any preparation.
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