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US 4,834,988 AGranted
Method for preparing a cereal
AssigneeNabisco Brands, Inc.
InventorsJan Karwowski, Anna M. Magliacano, James B. Taylor
Life of this patent
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Abstract
A hot cereal is prepared by treating a cereal grain with a slurry resulting from the treatment of a grain-water mixture with starch-converting enzymes, heating the mixture until the grain is at least partially cooked, flaking the cooked cereal, and, optionally, agglomerating the flakes. It is preferred that the flakes be agglomerated for packaging in single-sized point of sale containers. This cereal has a rich, nutty flavor and when prepared does not have a gummy texture.
Claims29
A method for preparing a cereal comprising:
- (a) heating an aqueous slurry containing at least one added starch hydrolyzing enzyme, at least one added glucose isomerizing enzyme and at least one grain at a pH and at a temperature at which said at least one starch hydrolyzing enzyme and at least one glucose isomerizing enzyme exhibit significant enzymatic activity and until at least about 20 percent of the starch content of said grain has been hydrolyzed to glucose and at least a portion of said glucose converted to fructose;
- (b) combining at least a portion of said aqueous slurry with at least one cereal grain to form a cereal mixture wherein the weight ratio of said aqueous slurry to said cereal grain is about 1 percent by weight to about 45 percent by weight;
- (c) heating said cereal mixture;
- and
- (d) forming the cereal mixture into a final shape.
2 more elements
A method for preparing a cereal comprising:
- (a) heating an aqueous slurry containing at least one added starch hydrolyzing enzyme the addition of glucoamylase and the addition thereof of glucose isomerase and a grain at a pH and at a temperature at which said starch hydrolyzing enzyme, said glucoamylase and said glucose isomerase exhibit significant enzymatic activity until at least about 20 percent of the starch content of said grain has been hydrolyzed to glucose and at least a portion of said glucose converted to fructose;
- (b) combining at least a portion of said aqueous slurry with a cereal grain to form a cereal mixture wherein the weight ratio of said aqueous slurry to said cereal grain is about 1 percent to about 45 percent;
- (c) heating said cereal mixture;
- and
- (d) forming the cereal mixture into flakes.
2 more elements
Dependencies are inferred from the claim text.