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AssigneeNabisco/Cetus Food Biotechnology Research Partnership
InventorsJohn A. Maselli, Saul L. Neidleman, Richard L. Antrim, Richard A. Johnson
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Breakfast cereals are sweetened by treating cereal grains or at least one cereal grain fraction such as bran, with enzymes comprising glucoamylase and glucose isomerase to produce fructose while retaining cereal particle discreteness or integrity. Enzymatic treatment with alpha-amylase may be initiated prior to, during, or after cooking. The enzymatically treated, cooked cereal grains are formed into breakfast cereal shapes and the enzymes are inactivated to provide a shelf-stable cereal product. The cereal products exhibit a sweet, pleasing complex-honey-like taste and aroma. Producing fructose provides a greater level of sweetness for a given amount of starch conversion into low molecular weight reducing sugars such as mono- and di-saccharides. In achieving a given level of sweetness, more starch or high molecular weight dextrins may be retained for their matrix forming ability or for improved machineability of the enzymatically treated cereal grains into breakfast cereal shapes. The naturally sweetened cereal products of the present invention may be in shredded, flaked, ground, or extruded form.
A method for producing an enzyme-saccharified cereal product, comprising:
A method as claimed in claim I wherein the enzymatically treated product obtained in step (b) is dried prior to forming into a breakfast cereal shape.
A method for producing an enzyme-saccharified ready-to-eat cereal product, comprising:
A method for producing an enzyme-saccharified ready-to-eat cereal product, comprising:
Dependencies are inferred from the claim text.