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AssigneeKraft Foods Holdings, Inc.
InventorsZohar Mohamed Merchant, Maluwa Ursula Behringer, Laura Gail Hill, Andrew Edward McPherson, Uraiwan Tangprasertchai, Robert August Vogt, Dalip Kumar Nayyar
Estimating the term…
Improved cereal-based food products suitable for cooking in a low temperature (i.e., generally about 120 to 212° F.) and high moisture (i.e., steam) environment are provided. The improved cereal-based food products, when cooked in a low temperature and high moisture environment, provide aroma and surface appearance characteristics similar to that of oven-baked goods. An aroma-enhancement component is obtained by micro encapsulating flavorants and/or aroma components in a hard fat. The aroma-enhancement component is incorporated into the dough or cereal-based substrate. The flavorants and/or aroma components are released during the low temperature cooking process. The surface appearance is obtain by coating the dough or cereal-based substrate with a crust-enhancement component containing potato flakes, hydrophobic starch, crust flavorants, colorants, and anti-caking agents. The crust-enhancement component, when cooked in a low temperature and high moisture environment, provide a crust which is comparable to that of oven-baked goods. The cereal-based food products of this invention can be formulated as dry mix type products for use in the home kitchen or as ready-to-cook and convenient side dishes, main dishes, or complete meals.
A cereal-based product which can be cooked under low temperature and high moisture conditions to provide a cooked product having the aroma, texture, and appearance of freshly-baked goods, said product comprising a cereal-based dough containing an aroma-enhancement component distributed throughout the cereal-based dough and a crust-enhancement component covering at least some of the exterior surfaces of the cereal-based dough;
An aroma-enhancement component suitable for use in cereal-based products which are to be cooked under low temperature and high moisture conditions, said aroma-enhancement component comprising flavorants and aroma components microencapsulated in a hard fat having a melting point of about 100 to about 180° F., wherein the aroma-enhancement component is a dry, free flowing powder have an average particle size of less than about 1000 microns, and wherein the aroma-enhancement component, when incorporated into cereal-based products, will release the flavorants and aroma components when the cereal-based products are cooked under low temperature and high moisture conditions to provide an aroma comparable to freshly baked goods.
A crust-enhancement component suitable for use in cereal-based products which are to be cooked under low temperature and high moisture conditions, said crust-enhancement system comprising a dry mixture containing about 5 to about 50 percent potato flakes, about 10 to about 40 percent hydrophobic starch, about 5 to about 50 percent crust flavorants, about 10 to about 40 percent colorants, and about 0.2 to about 2 percent anti-caking agent, wherein the crust-enhancement component when topically applied to cereal-based products and when cooked under low temperature and high moisture conditions provides appearance, texture, and flavor comparable to freshly baked goods.
A method for preparing a cereal-based product which can be cooked under low temperature and high moisture conditions to provide a cooked product having the aroma and appearance of freshly-baked goods, said method comprising
Dependencies are inferred from the claim text.