OVERNIGHT OATS

• Main Authors: CLARK, KENZI, PIASECKI, JULIE A, CHERUVATHOOR, STEVE, SUN, JIE
• Format: Patent
• Language: English; French
• Published: 15.04.2021
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Food compositions comprising a milk ingredient and steam-treated uncooked grains are described. The compositions provide a convenient alternative to overnight oats. The food compositions preferably include yogurt and uncooked steam-treated oats, which form a food product that has a shelf stability at 4° C of at least 60 days. Methods of making and using such food compositions are also described wherein the grains are treated with steam just before being mixed with the milk ingredient. Compositions alimentaires comprenant un ingrédient laitier et des céréales non cuites traitées à la vapeur. Les compositions fournissent une alternative commode au porridge de la veille. Les compositions alimentaires comprennent de préférence du yaourt et de l'avoine non cuite traitée à la vapeur, qui forment un produit alimentaire qui a une stabilité de conservation à 4 °C d'au moins 60 jours. Sont également décrits des procédés de fabrication et d'utilisation de telles compositions alimentaires, les céréales étant traitées à la vapeur juste avant d'être mélangées avec l'ingrédient laitier.