Laminated multi-layered cereal products and methods of preparation
US6746707B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Jan 8, 2002 |
| Grant date | Jun 8, 2004 |
| Priority date | — |
| Expiry date | Jan 8, 2022 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L7/122
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Disclosed are dried laminated multi-layered cereal pieces, especially R-T-E breakfast products, and methods of preparation. In particular, the cereal pieces are characterized by a highly laminated structure comprising a multiplicity of generally horizontal thin parallel layers numbering at least four to 20 each of—100-500 micrometers (“&mgr;m”) thickness fabricated from cooked cereal dough with interstitial voids between the layers. The pieces can vary in shape and range from bite-sized to biscuit-sized. The interstitial void spaces between layers average 0.8 millimeters. This laminated structure creates cereal pieces having a distinctive texture and appearance. Methods for fabricating the present laminated multi-layered cereal pieces comprise: A) forming thin layers of cooked cereal dough(s)as sheets or flakes; B) compressing the thin cereal dough layers to form a laminated layered mass; C) forming individual pieces from the laminated mass; D) drying/toasting the individual pieces to 2% to 6% finished moisture; and, optionally E) applying one or more topical coatings to form finished cereals products with multiple layers.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.