Savory cereal
US6355294B1 · kind B1 · utility
2Cited by
10References
13Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jul 27, 2000 |
| Grant date | Mar 12, 2002 |
| Priority date | — |
| Expiry date | Jul 27, 2020 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L7/17
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention relates to a cooked, extruded, and expanded savory cereal having a porous texture, specific weight of from 100 to 500 grams/liter, gelatinization degree of more than 25%, and residual water content of from 1 to 5%. The present invention also relates to a process for manufacturing a savory cereal using a multi-zoned extruder heated at various barrel heating temperatures to effect the cooking, extrusion, and expansion of the cereal product. The savory cereal may be used alone or as a component of a food preparation, mixture, or product such as an omelet or scrambled eggs.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.