Microwave toasting of puffed R-T-E cereals
US5200222A · kind A · utility
14Cited by
16References
79Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jun 18, 1992 |
| Grant date | Apr 6, 1993 |
| Priority date | — |
| Expiry date | Jun 18, 2012 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/808
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Methods for toasting a puffed ready-to-eat cereal base are provided to increase the toasted flavor thereof. The methods comprise the step of subjecting the cereal base to a brief exposure to a high intensity (>125 V/cm) microwave field for about 5 to 45 seconds. The microwave toasted cereal pieces exhibit superior flavor resulting from "interior" toasting of the cereal base.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.