Method of preparing oil-milk-sugar clad cereal particles and the resulting product

Abstract

Abstract PREPARED CEREAL PARTICLES CLAD WITH AN OIL-MILK-SUGAR MIX, WHEREIN A PROTEINACEOUS CONSTITUENT IN THE FORM OF TOASTED, FRIED, AND/OR EXPANDED CEREAL PARTICLES IS ENVELOPED OR COATED WITH A CLADDING CONSTITUENT HAVING A MELTING POINT IN THE RANGE OF FROM ABOUT 96*F. TO ABOUT 110*F., WHICH CLADDING CONSTITUENT IS AT LEAST PRINCIPALLY COMPRISED OF SUBSTANTIAL AMOUNTS OF HARD BUTTER VEGETABLE OIL, MILK, SOLIDS, AND SUGAR OR A SUGAR SUBSTITUTE, AND BEING APPLIED TO THE CEREAL PARTICLES ONLY SUPERFICIALLY, THE CEREAL PARTICLES THEREBY BEING IN SUBSTANTIALLY NONCRUSHED CONDITION. FOOD PRODUCTS OF THE INVENTION CAN COMPRISE A RELATIVELY SMALL AMOUNT OF CLADDING CONSTITUENT SO AS TO LEAVE THE FINAL PRODUCT IN FLAKE OF LOOSE FORM IN A MANNER CHARACTERISTIC OF BOXED BREAKFAST CEREALS, OR SUFFICIENT CLADDING CONSTITUENT CAN BE APPLIED TO RENDER THE PRODUCT IN FIXED FORM, I.E. BAR-LIKED. OPTIONALLY, SUCH FOOD PRODUCTS CAN INCORPORATE ONE OR MORE ADDITIONAL INGREDIENTS SUCH AS AN EMULSIFIER, SALT, FLAVORING, AN ANTIOXIDANT, VITAMIN AND MINERAL ADDITIVES, AND THE LIKE. IN GENERAL, THE OIL-SUGAR CLADDING CONSTITUENT IMPARTS TO THE PREPARED CEREAL PARTICLES A SWEET, CREAMLIKE TASTE WHEN EATEN, WHICH IS COMPARABLE TO THAT OF A BREAKFAST-TYPE PREPARED CEREAL TO WHICH BOTH SUGAR AND FLUID MILK HAVE BEEN ADDED. THIS TASTE SIMULATION RESULTS EITHER WHEN THE FOOD PRODUCT IS EATEN IN DRY FORM, OR WITH WATER ADDED.

Inventors

• 👤 Ben E Rasmusson

Bibliographic Details