Embedded Files
Method of making prepared sprouted wheat cereal
Oryginał dokumentu: US2627464 (A) ― 1953-02-03
4 Claims.
1
This invention relates to cereal products and
more particularly to a prepared cereal intended
for human consumption such for instance as a
breakfast food.
One of the objects of the present invention
is to provide an improved prepared cereal made of
wheat, which has a novel and very pleasing taste
and therefore provides variety to diet.
Another object of the invention is to provide
an improved prepared cereal which has a high
predigested value and constitutes a very com-
fortable food for babies particularly when they
suffer from hard bowels.
A further object of the invention is to provide
an improved prepared cereal which has a high
nutrition value and is what may be termed a
"quick energy food."
A further object of the present invention is to
provide an improved prepared cereal of the fore-
going nature, which has greatly increased vita-
mins and minerals contents as compared with
conventional breakfast foods, and therefore con-
stitutes a more balanced and sufficient item of
human diet.
A further object of the present invention is
to provide an improved prepared cereal which
is very nutritious but does not lead to undesir-
able fatness.
A still further object of the invention is to pro-
vide an improved prepared cereal made of wheat
by treating the grain and without adding any for-
eign substance to it except water and some salt
for taste.
A still further object of the present invention
is to provide an improved prepared cereal made
of wheat, which is adapted for canning and for
eating cold.
A still further object of the present invention
is to provide an improved prepared cereal made
of wheat, which can be used as a breakfast food,
as pie filling, as a spread for eating with bread,
added to muffin, biscuit and bread dough and
the like.
A still further object of the invention is to
provide an improved method for making a pre-
pared cereal of the foregoing character, which
method is simple and inexpensive.
I have found that my improved method gives
best results when wheat is used. While other
cereals do yield to the same process, the result-
ing products in their flavor and nutrition value
are somewhat lower than in the cereal made
of wheat.
In accordance with the invention I provide any
desired quantity of wheat and germinate it until
(CI. 99—80)
2
the root sprout reachcs the length of appr. y2".
The germination is effected by soaking the wheat
in water overnight Cor appr. 24 hours for hard
grain) and leaving it at room temperature i. e.
5 appr. 65°-70° F. untiil the grain begins to sprout.
In small quantities no particular precaution
against overheating etc. are required, but in
large quantities the wheat may be first put up
into small piles and then spread on concrete
10 floor, and shoveled or turned over as germination
progresses in order to prevent overheating,
moulding, and to ensure uniform germination.
When the root sprout reaches the length of
appr. V2", the stem usually reaches the length of
IO appr. i/4". The germination should be stopped
at this point, since if the wheat is allowed to
germinate further, the resulting cereal will not
have a proper flavor but will have a "grass" or
"green" taste. If the germination is not brought
to the above point, the beneficial processes with-
in the grain will not be completed, and the de-
sired features and properties of the cereal will
not be fully or sufficiently realized.
When the germination reaches the point speci-
fled above, it is stopped by drying the wheat.
Drying should be quick but not so quick as to
produce roasting of the grain. I prefer to dry
the wheat at such a temperature as to preserve
its natural color.
SO Thereupon, the dried wheat is ground into
flour. The grinding should be as fine as practic-
able, since coarse grinding does not bring out the
desired matters, and much of it would remain
locked in and would not be subjected to further
35 beneficial treatment. Also the fine grinding is
important for digestibility of the final product,
particularly if it is used for feeding babies. It is
very important to appreciate that no part of the
grain should be discarded, and that the conven-
40 tional practice of discarding the germ, and all
or a portion of the bran or husk should not be
followed.
The flour produced may be stored and marketed
as a finished product. However, I prefer to com-
45 plete the process and to bring out a completely
prepared cereal which may be eaten without any
further cooking or even heating.
Below is described the preferred method of
preparing the cereal. The following description
50 refers to the preparation of a small quantity of
cereal such as may be done on a conventional
kitchen stove. It will be understood however that
adaptations necessary for a large quantity pro-
duction may be easily made in accordance with
55 the requirements of the art.
Page updated
Report abuse