Production of whole grain shredded products

US7964233B2 · kind B2 · utility

Assignee

• Kraft Foods Global Brands LLC · US

Inventors

• Jan Karwowski · Franklin Lakes, US
• Vani Vemulapalli · East Hanover, US
• C. Y. (Eric) Wang · Morristown, US
• Kenneth Maas · Pattenburg, US
• Alex Gong · Fort Lee, US
• Mihaelos N. Mihalos · Palisades Park, US

Key dates

• Filing date: Apr 29, 2005
• Grant date: Jun 21, 2011
• Expiry date: Sep 6, 2027

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23L7/122
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

Shredded whole grain products, such as ready-to-eat cereals, and sweet and savory snacks, such as whole grain shredded corn chips are continuously produced by pelletizing agglomerates of cooked, tempered, whole cereal grain particles. Cooked whole grains, such as corn and other non-gluten or low-gluten containing grains have a tendency to become hard and rubbery after cooking during the cooling and tempering process. The pelletization results in the production of whole grain pellets having a soft, pliable texture, which are shreddable into continuous net-like sheets on a mass production basis. The pelletizing may be at a pressure of about 200 psig to about 600 psig, preferably from about 400 psig to about 500 psig. The pelletizing temperature may be controlled to provide a pellet temperature of about 80° F. to about 120° F., preferably from about 90° F. to about 110° F., upon exiting the pelletizer.