Production of sugar-coated processed cereals and novel food product

Claim 1

THE METHOD OF PREPARING SUGAR-COATED, EDIBLE GRAINS OF CEREAL INTEGRATED WITH FRUIT PARTICLES, WHICH COMPRISES PREPARING AN AQUEOUS SUGAR SYRUP BY HEATING AND AGITATING THE SAME TO CAUSE IT TO ACQUIRE A DEGREE OF VISCOSITY APPROACHING A STATE OF INCIPIENT CRYSTALLIZATION, ADDING TO SAID SYRUP THE WHOLE GRAINS OF CERAL AND THE FRUIT PARTICLES WITH AGITATION THEREOF AND THE APPLICATION OF HEAT TO THE MIXTURE TO COAT THE INDIVIDUAL GRAINS, TO EXPEL SUBSTANTIALLY ALL OF THE WATER FROM THE MIXTURE AND SUBSEQUENTLY TO SOFTEN SAID MIXTURE, ADDING GRANULAR SUGAR THERETO IN AN AMOUNT TO COVER ADEQUATELY THE SURFACES OF THE RESPECTIVE GRAINS TO DISTINEGRATE THE MASS OF GRAINS AND TO INTEGRATE THE ADDED CRYSTALS OF SUGAR AND THE PARTICLES OF FRUIT WITH THE SURFACE COATINGS OF RESPECTIVE GRAINS, AND COOLING AND REMOVING THE SEPARATED GRAINS.

Claim 2

THE METHOD OF PREPARING SUGAR-COATED, EDIBLE GRAINS OF CEREAL INTEGRATED WITH FRUIT PARTICLES, WHICH COMPRISES PREPARING AN AQUEOUS SUGAR SYRUP BY HEATING AND AGITATING THE SAME TO CAUSE IT TO ACQUIRE A DEGREE OF VISCOSITY APPROACHING A STATE OF INCIPIENT CRYSTALLIZATION, ADDING TO SAID SYRUP THE WHOLE GRAINS OF CERAL AND THE FRUIT PARTICLES WITH AGITATION THEREOF AND THE APPLICATION OF HEAT TO THE MIXTURE TO COAT THE INDIVIDUAL GRAINS, TO EXPEL SUBSTANTIALLY ALL OF THE WATER FROM THE MIXTURE AND SUBSEQUENTLY TO SOFTEN SAID MIXTURE, ADDING GRANULAR SUGAR THERETO IN AN AMOUNT TO COVER ADEQUATELY THE SURFACES OF THE RESPECTIVE GRAINS TO DISTINEGRATE THE MASS OF GRAINS AND TO INTEGRATE THE ADDED CRYSTALS OF SUGAR AND THE PARTICLES OF FRUIT WITH THE SURFACE COATINGS OF RESPECTIVE GRAINS, AND COOLING AND REMOVING THE SEPARATED GRAINS.