Production of whole grain-containing composite food products
US7829128B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Jun 30, 2006 |
| Grant date | Nov 9, 2010 |
| Priority date | — |
| Expiry date | Apr 28, 2028 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L7/197
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Shelf-stable whole grain-containing composite food products, such as savory and sweet snacks and cereals, are continuously produced by preparing a dough comprising cooking whole grain cereal grain particles in the presence of water effective to gelatinize starch content of the whole grain cereal particles to provide gelatinized whole grain cereal grain particles, and mixing the gelatinized whole grain cereal grain particles with starch, whole grain flour, optional minor dough ingredients such as leavening agent, and a food component selected from the group consisting of vegetables and fruits, effective to prepare dough. The dough is formed into discrete dough units, which are baked or fried to provide a whole-grain containing composite food product that is nutritious, low fat, multi-flavored, and a good source of dietary fiber.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.