Granola is a breakfast and snack food consisting of oat rolls, nuts, honey or other sweeteners such as brown sugar, and sometimes bloated rice, which is usually baked to crispy, grilled, and golden brown. During the roasting process, the mixture is stirred to maintain the consistency of a loose breakfast cereal. Dried fruits, such as raisins and dates, and candy-like chocolates are sometimes added. Granola, especially if it includes flaxseed, is often used to improve digestion. Granola is often eaten in combination with yogurt, honey, fresh fruit (like bananas, strawberries or blueberries), milk or other forms of cereal. It also serves as a topping for a variety of pastries, desserts or ice cream.
Granola is brought by climbing, camping, or backpacking people because it is nutritious, light, high calorie, and easy to store (a property that makes it similar to mixed traces and muesli). As a snack, it is often combined with honey or corn syrup and condensed into a bar shape that makes it easy to carry for pack lunches, hiking, or other outdoor activities.
Video Granola
History
Names of Granula and Granola are registered trademarks of the late 19th century United States for food consisting of whole grain products destroyed and then roasted until crunchy, in contrast to, at the time it's time (about 1900), contemporary inventions, muesli, which are traditionally not baked or sweetened. This name is now only a trademark in Australia and New Zealand, but is still more commonly referred to as muesli there. This trademark is owned by Australian Health & amp; Nutrition Association Ltd. Sanitarium Health Food Company in Australia and Australasian Conference Association Limited in New Zealand.
Granules are found in Dansville, New York, by Dr. James Caleb Jackson at Jackson Sanitarium in 1863. Jackson Sanitarium is a prominent health spa operating in the early 20th century on a hillside overlooking Dansville. It is also known as Our Home on the Hillside; so the company set up to sell Jackson cereals is known as Our Home Granula Company. Granules consist of Graham flour and are similar to large shapes of Grape-Nuts. A similar cereal was developed by John Harvey Kellogg. It was also originally known as Granula, but the name was changed to Granola to avoid legal issues with Jackson.
Food and names were revived in the 1960s, and fruits and nuts were added to it to make it a popular health food with a health and nature oriented hippie movement. At that time, some people claimed to have revived or re-created granola. The main promoter is Layton Gentry, profiled in Time as "Johnny Granola-Seed". In 1964, Gentry sold the right to granola recipes using wheat, which he claimed had created himself, for Sovex Natural Foods for $ 3,000. The company was founded in 1953 in Holly, Michigan by the Hurlinger family with the primary intent of producing concentrated paste from brewer's yeast and soy sauce known as "Sovex". Earlier in 1964, it was purchased by John Goodbrad and moved to Collegedale, Tennessee. In 1967, Gentry repurchased rights to West of the Rockies for $ 1,500 and then sold western coast rights to Wayne Schlotthauer from Lassen Foods in Chico, California, for $ 18,000. Lassen was founded from a health bakery run by Schlotthauer's father-in-law. The Hurlingers, Goodbrads, and Schlotthauers are all Adventists, and perhaps Gentry is a fainting Advent who is familiar with the granola before.
In 1972, an executive at Pet Milk (later Pet Incorporated) from St. Louis. Louis, Missouri, introduced Heartland Natural Cereal, the first major commercial granola. At about the same time, Quaker introduced the 100% Quaker Natural Granola. Within a year, Kellogg's has introduced the "Country Morning" granule cereal and General Mills has introduced "The Valley of Nature". In 1974, McKee Baking (later McKee Foods), the makers of Little Debbie snack cakes, bought the Sovex. In 1998, the company also acquired the Heartland brand and transferred its manufacturing to Collegedale. In 2004, the name of the Sovex was changed to "Blue Planet Foods".
Maps Granola
Granola bar
"Granola bars" have become popular as a snack, similar to the traditional flapjack (oat bar) or muesli bar known in Commonwealth countries. Granola bars consist of granola mixed with honey or other sweet syrup, pressed and baked into bar shapes, resulting in a more convenient snack production. Granola bars are always packed individually in a sealed bag, even when a box of sticks is bought. This allows people to place blades packaged in bags, backpacks or other bags for later use. These products are most popular in the United States and Canada, Australia and New Zealand, the United Kingdom, parts of southern Europe, Brazil, Israel, South Africa and Japan. Recently, granola has begun to expand its market to India and other Southeast Asian countries. A variety of flavors are available, from fruits and nuts to chocolate and marshmallows. Some granola coated with chocolate or vanilla yogurt topping.
Jayne Hurley, a senior nutritionist working for the Center for Science in the Public Interest, stated that granola bars are "... not health food"; "[t] hey're basically cookies disguised as health food." According to the The Globe and Mail , "the 46 gram package of natural peanut butter of Nature Valley [granola] contains 230 calories, 11 grams of fat, 150 milligrams of sodium and 11 grams of sugar"; when compared, "a box of 45 grams of Kat Kit brown,... contains 230 calories, 12 grams of fat, 35 milligrams of sodium, and 22 grams of sugar.
Matzo granola
Matzo granola is a Jewish breakfast that is eaten during the Pesach festival. It is made by a method that is essentially the same as an oat-based granola, with pieces of matzo being broken down as a substitute for wheat. Many variations are possible.
See also
- Granula, breakfast grilled cereal graham flour
- Muesli, breakfast based on rolled oats, fruits, and rolled beans
Note
References
- Klein, Joe (February 23, 1978), "A Social History of Granola", Rolling Stone (259): 40 -44 Bruce, Scott; Crawford, Bill (1995), American Cerealization: The Heartless Story of American Breakfast Cereal, pp.Ã,8,21,243-246
Source of the article : Wikipedia
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