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AssigneeKraft Foods Holdings, Inc.
InventorsZohar Mohamed Merchant, Maluwa Ursula Behringer, Laura Gail Hill, Andrew Edward McPherson, Uraiwan Tangprasertchai, Robert August Vogt, Dalip Kumar Nayyar
Estimating the term…
Improved cereal-based food products suitable for cooking in a low temperature (i.e., generally about 120 to 212° F.) and high moisture (i.e., steam) environment are provided. The improved cereal-based food products, when cooked in a low temperature and high moisture environment, provide aroma and surface appearance characteristics similar to that of oven-baked goods. An aroma-enhancement component is obtained by micro encapsulating flavorants and/or aroma components in a hard fat. The aroma-enhancement component is incorporated into the dough or cereal-based substrate. The flavorants and/or aroma components are released during the low temperature cooking process. The surface appearance is obtain by coating the dough or cereal-based substrate with a crust-enhancement component containing potato flakes, hydrophobic starch, crust flavorants, colorants, and anti-caking agents. The crust-enhancement component, when cooked in a low temperature and high moisture environment, provide a crust which is comparable to that of oven-baked goods.
A cereal-based product which can be cooked under low temperature and high moisture conditions to provide a cooked product having the aroma, texture, and appearance of freshly-baked goods, said product comprising a cereal-based dough containing an aroma-enhancement component distributed throughout the cereal-based dough and a crust-enhancement component covering at least some of the exterior surfaces of the cereal-based dough;
A method for preparing a cereal-based product which can be cooked under low temperature and high moisture conditions to provide a cooked product having the aroma and appearance of freshly-baked goods, said method comprising
Dependencies are inferred from the claim text.