Process of making ready-to-eat cereals
US5093146A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Oct 15, 1990 |
| Grant date | Mar 3, 1992 |
| Priority date | — |
| Expiry date | Oct 15, 2010 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L29/212
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A ready-to-eat cereal is prepared from a cookie formulation, including flour, sugar, shortening or fat and a bowl-life extender. The bowl-life extender includes a waxy starch, preferably a pregelatinized starch from waxy maize in an effective amount to improve the bowl life of the cereal pieces without causing the cereal pieces to become excessively firm. A cold water swelling granular starch is also included with the pregelatinized waxy starch to improve bowl life of the cereal. The dough is prepared by mixing the ingredients to form a cookie dough-like consistency. The dough may be rotary molded or sheeted and cut into bite-size pieces and baked to leaven the cereal pieces. The baked pieces may then be coated with an optional sugar glaze.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.