Multilayered puffed R-T-E cereal and high intensity microwave method of preparation
US5558890A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Oct 27, 1994 |
| Grant date | Sep 24, 1996 |
| Priority date | — |
| Expiry date | Oct 27, 2014 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L7/122
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Disclosed are puffed multilayered R-T-E breakfast cereal pieces and methods of preparation. In preferred embodiments, the cereal pieces have at least three cereal layers. The bulk density ranges from about 0.06 to 0.15 g/cc. The methods for fabricating the present multilayered R-T-E cereal pieces comprise: A) preparing at least three separate sheets of cooked cereal dough(s), B) layering the sheets with pressure to form a laminated sheet, C) forming individual pieces from the laminated sheet, D) drying the pieces to 9% to 13% moisture, and E) high intensity microwave puffing the pieces to form R-T-E cereals with multiple layers. The high intensity microwave field is characterized by a field strength of about 150 to 350 V/cm.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.