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US 2025/0098716 A1Published application
Oat Flour-Based Créme Confection
AssigneeGeneral Mills, Inc.
InventorsKarmin Bryant, Scott Paben, Morgan Redemann, Jill A. Statt
Life of this patent
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Abstract
Described herein is a food composition that is suitable for use as a filling or topping for a shelf stable snack. The food composition includes an oat flour in an amount of 30-50%, a fat component that includes a shortening and an oil, sugar, a total moisture content of 2.5-5%, and a water activity of less than 0.58. The food has an extended shelf life at room temperature and resists moisture migration despite containing a significant amount of oat flour, which has a moisture content of 6-10%.
Claims17
A food composition, comprising:
- a. oat flour in an amount of about 30% to about 50% by weight of the food composition, the oat flour having a moisture content of 6% to 10%;
- b. a fat component, comprising:
- i. a shortening in an amount of about 18% to about 35% by weight of the food composition, the shortening having a Mettler Dropping Point (MDP) of from about 40° C. to about 50° C.;
- and
- ii. an oil in an amount of about 7% to about 10% by weight of the food composition, where the oil to shortening is at a ratio of from about 0.2:1 to about 0.5:1;
- c. sugar in an amount of about 15% to about 25% by weight of the food composition;
- d. a total moisture content of about 2.5% to about 5% by weight of the food composition;
- and
- e. a water activity of less than 0.58.
6 more elements
A method of making a food composition, comprising:
- a. combining ingredients to make a mixture, the mixture comprising:
- i. oat flour in an amount of about 30% to about 50% by weight of the mixture, the oat flour having a moisture content of 6% to 10%;
- ii. a fat component, comprising:
- 1. a shortening in an amount of about 18% to about 35% by weight of the food composition, the shortening having a Mettler Dropping Point (MDP) of from about 40° C. to about 48° C.;
- and
- 2. an oil in an amount of about 7% to about 10% by weight of the food composition, where the oil to shortening is at a ratio of from about 0.2:1 to about 0.5:1;
- and
- 3. sugar in an amount of about 15% to about 25% by weight of the food composition;
- b. processing the mixture using a scraped surface heat exchanger to make the food composition, the food composition having a total moisture content of about 2.5% to about 5% by weight of the food composition and a water activity of less than 0.58.
6 more elements
Dependencies are inferred from the claim text.