Cereal products with inulin and methods of preparation
AssigneeGeneral Mills, Inc.
InventorsBernhard van Lengerich, Merle K. Larson
Life of this patent
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Abstract
Disclosed are cooked dried farinaceous food products such as cooked cereal doughs, ready-to-eat cereals and grain based snacks fabricated from such cooked cereal doughs containing high levels of soluble fiber supplied at least in part by inulin or other .beta.-2 fructofuranose. The cereals contain about 0.1 to 17% added inulin. The inulin ingredient can be incorporated into the dough and/or topically applied. Also provided are methods for preparing such cooked cereal doughs and finished farinaceous products.
Claims34
A food product with supplemental dietary fiber, comprising:
- A. about 83 to 97% (dry weight) of a cooked cereal dough;
- B. about 3 to 17% by weight of the food product of added .beta.-2 fructofuranose;
- and
- C. a sugar coating, with at least a portion of the .beta.-2 fructofuranose being topically applied along with the sugar coating on the food product to define an overall product coating, wherein the .beta.-2 fructofuranose constitutes 1-40% of the overall product coating.
A method for preparing a fiber fortified food product comprising the steps of:
- A. providing a cooked cereal dough;
- B. fortifying the cooked cereal dough with about 1 to 17% by weight (dry basis) of a .beta.-2 fructofuranose;
- C. forming the cooked cereal dough into sized shapes and pieces;
- D. drying the pieces to a water activity of about 0.1 to 0.30 to form dried cereal pieces;
- and
- E. providing a sugar coating to the pieces, with at least a portion of the .beta.-2 fructofuranose being applied topically along with the sugar coating as an overall coating, wherein the .beta.-2 fructofuranose constitutes 1-40% of the overall coating.
In a ready-to-eat (R-T-E) cereal product fabricated from a cooked cereal dough, the improvement comprising:
- about 0.1 to 10% by weight of a .beta.-2 fructofuranose;
- and
- a sugar coating, with at least a portion of the .beta.-2 fructofuanose being topically applied on the R-T-E cereal product along with the sugar coating to define an overall product coating, wherein the .beta.-2 fructofuranose constitutes 1-40% of the overall product coating.
In a food product fabricated from a cooked cereal dough having a soluble fiber content of about 1 to 10 g per ounce, the improvement comprising:
- at least a portion of the soluble fiber being supplied by a .beta.-2 fructofuranose and the food product including a sugar coating, with a percentage of the .beta.-2 fructofuranose being topically applied on the food product along with the sugar coating to define an overall product coating, wherein the .beta.-2 fructofuranose constitutes 1-40% of the overall product coating.
Dependencies are inferred from the claim text.