Process of making shelf stable, nutrient fortified cereal based food
AssigneeGlobal Nutrameal, Inc.
InventorKirk B. Stauss
Life of this patent
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Abstract
A process of making a long shelf life, nutrient fortified cereal based food which has a high degree of flexibility of bulk shape form and flavor to allow confirmation to a variety of worldwide ethnic eating habits. The cereal grains are a mixture of corn and soybeans, milled to a fine flour which is then vitamin and mineral fortified to a level in excess of the recommended daily requirements allowances, the flour is moistened to achieve a moisture level of from about 17% to 20% and thereafter cooker extruded wherein gelatinization occurs, followed by shaping and drying.
Claims5
A process of making a long shelf life, nutrient fortified cereal based food having a substantially neutral flavor said method comprising:
- mixing whole not dehulled, defatted or degermed corn and whole not dehulled, defatted or degermed soybeans at a weight ratio of corn to soybeans of from about 65:35 to about 70:30;
- milling said corn and soybean mixture to provide a milled flour mixture;
- fortifying with vitamin and mineral nutrients, said flour mixture to a level which will allow the ultimate cooked product to meet daily allowance requirements for nutrition;
- moistening said flour to a moisture level of from about 17% to about 20% by weight of moisture;
- extruder cooking said moistened, fortified flour at a temperature of from about 290.degree. F. to about 310.degree. F., at a pressure of from about 500 psig to about 1200 psig for up to about 15 seconds to cook and gelatinize said flour;
- and shaping and drying to a moisture content within the range of from about 3% to about 5%.
Dependencies are inferred from the claim text.