Shelf stable, high moisture, filled food product

Claim 2

A CENTERFILLED FOOD PRODUCT COMPRISING A SHELF STABLE, HIGH MOISTURE, MEAT CONTAINING FILLING HAVING A MAJOR PORTION THEREOF ENCLOSED BY A COOKED EXPANDED CEREAL, SAID MEAT CONTAINING FILLING HAVING A MOISTURE CONTENT OF AT LEAST ABOUT 50 PERCENT BY WEIGHT AND HAVING A WATER ACTIVITY, AW, OF AT LEAST ABOUT 0.90, SAID FILLING COMPRISING GREATER THAN 50 PERCENT BY WEIGHT COOKED PROTEINACEOUS MEATY MATERIAL; FROM ABOUT 1 PERCENT TO ABOUT 35 PERCENT BY WEIGHT GELATINIZED STARCHY FILLER MATERIAL WITH THE TOTAL AMOUNT OF COOKED PROTEINACEOUS MEATY MATERIAL PLUS STARCH FILLER MATERIAL COMPRISING GREATER THAN ABOUT 85 PERCENT BY WEIGHT OF THE FILLING; FROM ABOUT 1.7 PERCENT TO ABOU 3.8 PERCENT BY WEIGHT EDIBLE, NON-TOXIC ACID SUFFICIENT TO CAUSE THE FILLING TO HAVE A PH OF FROM ABOUT 3.9 TO BOUT 5.5; AND AN EFFECTIVE AMOUNT OF ANTIMYCOTIC.

Claim 3

A centerfilled food product as in claim 1 which includes an effective amount of antioxidant in the filling.

Claim 4

A food product as in claim 1 which also includes from about 2 to 4 percent by weight edible fat or oil in the filling.

Claim 5

A centerfilled food product as in claim 1 which also includes from about 0.1 to 3 percent by weIght emulsifier in the filling.

Claim 6

A centerfilled food product as in claim 1 which also includes from about 2 to 4 percent by weight edible fat or oil and from about 0.1 to 3 percent by weight emulsifier in the filling.

Claim 7

A centerfilled food product comprising a shelf stable, high moisture, meat containing filling having a major portion thereof enclosed by a cooked expanded cereal, said meat containing filling having a water content of at least about 50 percent by weight and having a water activity, Aw, of at least about 0.90, said filling comprising greater than about 90 percent by weight cooked proteinaceous meaty material, from 1 percent to 5 percent by weight gelatinized starchy material, from about 1.7 percent to about 3.8 percent by weight edible, non-toxic acid sufficient to cause the filling to have a pH of from about 3.9 to 5.5, and an effective amount of antimycotic.

Claim 8

A centerfilled food product comprising a shelf stable, high moisture, meat containing filling having a major portion thereof enclosed by a cooked expanded cereal, said meat containing filling having a water content of at least about 50 percent by weight and having a water activity, Aw, of at least about 0.90, said filling comprising greater than about 90 percent by weight cooked proteinaceous meaty material, from 1 percent to 5 percent by weight gelatinized starchy material, from about 1.7 percent to about 3.8 percent by weight edible, non-toxic acid sufficient to cause the filling to have a pH of from about 3.9 to 5.5, and an effective amount of antimycotic.

Claim 9

A centerfilled food product as in claim 6 which also includes an effective amount of antioxidant in the filling.

Claim 10

A centerfilled food product as in claim 6 which also includes from about 2 to about 4 percent by weight edible fat or oil in the filling.

Claim 11

A centerfilled food product as in claim 6 which also includes from about 0.1 to 3 percent by weight emulsifier in the filling.

Claim 12

A centerfilled food product as in claim 6 which also includes from about 2 to 4 percent by weight edible fat or oil and from about 0.1 to 3 percent by weight emulsifier in the filling.

Claim 13

A centerfilled food product comprising a shelf stable, high moisture, liver-like filling having a major portion thereof enclosed by a cooked expanded cereal, said liver-like filling having a water content at least about 50 percent by weight and having a water activity, Aw, of at least about 0.90, said liver-like filling comprising about 90 percent by weight cooked pork or beef liver, about 4 percent by weight edible fat or oil, about 3 percent by weight gelatinized starch, about 2 percent by weight edible acid, and an effective amount of antioxidant and antimycotic.

Claim 14

A centerfilled food product comprising a shelf stable, high moisture, liver-like filling having a major portion thereof enclosed by a cooked expanded cereal, said liver-like filling having a water content at least about 50 percent by weight and having a water activity, Aw, of at least about 0.90, said liver-like filling comprising about 90 percent by weight cooked pork or beef liver, about 4 percent by weight edible fat or oil, about 3 percent by weight gelatinized starch, about 2 percent by weight edible acid, and an effective amount of antioxidant and antimycotic.

Claim 15

A centerfilled food product as in claim 11 which also includes about 0.5 percent emulsifier in the filling.

Claim 16

centerfilled center-filled food product comprising a shelf stable, high moisture, liver-like filling having a major portion thereof enclosed by a cooked expanded cereal, said liver-like filling having a water content of at least about 50 percent by weight and having a water activity, Aw, of at least about 0.90, said filling comprising from 85 to 95 percent by weight cooked pork or beef liver, from 0-6 percent by weight edible fat or oil, from 2-5 percent by weight gelatinized starch material, from about 1.7 to 3.8 percent by weight edible, non-toxic acid in order to provide a pH of from about 3.9 to 5.5, and an effective amount of antioxidant and antimycotic.

Claim 17

centerfilled center-filled food product comprising a shelf stable, high moisture, liver-like filling having a major portion thereof enclosed by a cooked expanded cereal, said liver-like filling having a water content of at least about 50 percent by weight and having a water activity, Aw, of at least about 0.90, said filling comprising from 85 to 95 percent by weight cooked pork or beef liver, from 0-6 percent by weight edible fat or oil, from 2-5 percent by weight gelatinized starch material, from about 1.7 to 3.8 percent by weight edible, non-toxic acid in order to provide a pH of from about 3.9 to 5.5, and an effective amount of antioxidant and antimycotic.

Claim 18

A centerfilled food product comprising a shelf stable, high moisture, chicken based filling having a major portion thereof enclosed by a cooked expanded cereal, said chicken based filling having a water content of at least about 50 percent by weight and having a water activity, Aw, of at least about 0.90, said filling comprising from about 85 percent to 95 percent by weight cooked chicken parts, from about 1 to 6 percent by weight edible fat or oil, from about 2 to 6 percent by weight gelatinized starch material, from about 1.7 to 3.8 percent by weight edible, non-toxic acid in order to give a pH of from about 3.9 to 5.5, and an effective amount of antioxidant and antimycotic.

Claim 19

A centerfilled food product comprising a shelf stable, high moisture, chicken based filling having a major portion thereof enclosed by a cooked expanded cereal, said chicken based filling having a water content of at least about 50 percent by weight and having a water activity, Aw, of at least about 0.90, said filling comprising from about 85 percent to 95 percent by weight cooked chicken parts, from about 1 to 6 percent by weight edible fat or oil, from about 2 to 6 percent by weight gelatinized starch material, from about 1.7 to 3.8 percent by weight edible, non-toxic acid in order to give a pH of from about 3.9 to 5.5, and an effective amount of antioxidant and antimycotic.

Claim 20

A centerfilled food product as in claim 14 which also includes from about 0.1 to 3 percent by weight emulsifier in the filling.

Claim 21

A centerfilled food product comprising a shelf stable, high moisture, fish based filling having a major portion thereof enclosed by a cooked expanded cereal, said fish based filling having a water content of at least about 50 percent by weight and a water activity, Aw, of at least about 0.90, said filling comprising from about 85 to 95 percent by weight cooked fish, from about 1 to 6 percent by weight edible fat or oil, from about 2 to 5 percent by weight gelatinized starch materials, from about 1.7 to 3.8 percent by weight edible, non-toxic acid in order to provide a pH of from about 3.9 to 5.5, and an effective amount of antioxidant and antimycotic.

Claim 22

A centerfilled food product comprising a shelf stable, high moisture, fish based filling having a major portion thereof enclosed by a cooked expanded cereal, said fish based filling having a water content of at least about 50 percent by weight and a water activity, Aw, of at least about 0.90, said filling comprising from about 85 to 95 percent by weight cooked fish, from about 1 to 6 percent by weight edible fat or oil, from about 2 to 5 percent by weight gelatinized starch materials, from about 1.7 to 3.8 percent by weight edible, non-toxic acid in order to provide a pH of from about 3.9 to 5.5, and an effective amount of antioxidant and antimycotic.

Claim 23

A shelf stable, high moisture containing centerfilled food product such as in claim 16 which also includes from about 0.1 to 3 percent by weight emulsifier in the filling.

Claim 24

A process for producing a centerfilled shelf stable food product, said process comprising the steps: A. preparing a shelf stable filling material by cooking a proteinaceous meaty material; admixing the meaty material with a starchy filler material, an edible non-toxic acid, and an effective amount antimycotic, in amounts sufficient to provide at least about 50 percent by weight cooked, proteinaceous, meaty material and from about 1 percent to about 35 percent by weight gelatinized starchy filler material with the total amount of cooked, proteinaceous meaty material plus starchy filler material comprising greater than about 85 percent by weight of the filling, from about 1.7 percent to about 3.8 percent by weight edible, non-toxic acid sufficient to cause the filling to have a pH of from about 3.9 to about 5.5; B. extruding under puffing conditions a hot cooked cereal dough through a first die thereby forming an expanded cereal extrudate; C. simultaneously extruding the shelf stable filling through a second die, said second die being positioned within the orifice of the first die in such a manner that the extrudate from the first die completely surrounds the extrudate from the second die and in such a manner that the direction of flow of the second extrudate is the same as the direction of flow of the first extrudate, and said shelf stable filling being in a heated state as it is being extruded within the first die extrudate; D. subdividing the extrudate into food shaped pieces; and E. drying the food shaped pieces to decrease the moisture content of the expanded cereal outer extrudate.

Claim 25

A process for producing a centerfilled shelf stable food product, said process comprising the steps: A. preparing a shelf stable filling material by cooking a proteinaceous meaty material; admixing the meaty material with a starchy filler material, an edible non-toxic acid, and an effective amount antimycotic, in amounts sufficient to provide at least about 50 percent by weight cooked, proteinaceous, meaty material and from about 1 percent to about 35 percent by weight gelatinized starchy filler material with the total amount of cooked, proteinaceous meaty material plus starchy filler material comprising greater than about 85 percent by weight of the filling, from about 1.7 percent to about 3.8 percent by weight edible, non-toxic acid sufficient to cause the filling to have a pH of from about 3.9 to about 5.5; B. extruding under puffing conditions a hot cooked cereal dough through a first die thereby forming an expanded cereal extrudate; C. simultaneously extruding the shelf stable filling through a second die, said second die being positioned within the orifice of the first die in such a manner that the extrudate from the first die completely surrounds the extrudate from the second die and in such a manner that the direction of flow of the second extrudate is the same as the direction of flow of the first extrudate, and said shelf stable filling being in a heated state as it is being extruded within the first die extrudate; D. subdividing the extrudate into food shaped pieces; and E. drying the food shaped pieces to decrease the moisture content of the expanded cereal outer extrudate.

Claim 26

A process for producing a centerfilled shelf stable food product, said process comprising the steps: A. preparing a shelf stable filling material by admixing a proteinaceous meaty material with a starchy filler material, an edible, non-toxic acid and an effective amount of antimycotic in amounts sufficient to provide at least about 50 percent by weight proteinaceous, meaty material and from about 1 percent to about 35 percent by weight gelatinized starchy filler material with the total amount of proteinaceous meaty material plus starchy filler material comprising greater than about 85 percent by weight of the filling, from about 1.7 percent to about 3.8 percent by weight edible, non-toxic acid sufficient to cause the filling to have a pH of from about 3.9 to about 5.5; B. cooking the filling mixture; C. extruding under puffing conditions a hot cooked cereal dough through a first die thereby forming an expanded cereal extrudate; D. simultaneously extruding the shelf stable filling through a second die, said second die being positioned within the orifice of the first die in such a manner that the extrudate from the first die completely surrounds the extrudate from the second die and in such a manner that the direction of flow of the second extrudate is the same as the direction of flow of the first extrudatE, and said shelf stable filling being in a heated state as it is being extruded within the first die extrudate; E. subdividing the extrudate into food shaped pieces; and F. drying the food shaped pieces to decrease the moisture content of the expanded cereal outer extrudate.

Claim 27

A process for producing a centerfilled shelf stable food product, said process comprising the steps: A. preparing a shelf stable filling material by admixing a proteinaceous meaty material with a starchy filler material, an edible, non-toxic acid and an effective amount of antimycotic in amounts sufficient to provide at least about 50 percent by weight proteinaceous, meaty material and from about 1 percent to about 35 percent by weight gelatinized starchy filler material with the total amount of proteinaceous meaty material plus starchy filler material comprising greater than about 85 percent by weight of the filling, from about 1.7 percent to about 3.8 percent by weight edible, non-toxic acid sufficient to cause the filling to have a pH of from about 3.9 to about 5.5; B. cooking the filling mixture; C. extruding under puffing conditions a hot cooked cereal dough through a first die thereby forming an expanded cereal extrudate; D. simultaneously extruding the shelf stable filling through a second die, said second die being positioned within the orifice of the first die in such a manner that the extrudate from the first die completely surrounds the extrudate from the second die and in such a manner that the direction of flow of the second extrudate is the same as the direction of flow of the first extrudatE, and said shelf stable filling being in a heated state as it is being extruded within the first die extrudate; E. subdividing the extrudate into food shaped pieces; and F. drying the food shaped pieces to decrease the moisture content of the expanded cereal outer extrudate.

Claim 28

A process for producing a centerfilled shelf stable food product, said process comprising the steps: A. preparing a shelf stable filling material by cooking a proteinaceous meaty material; admixing the cooked meaty material with a gelatinized starchy filler, an edible non-toxic acid, and an effective amount of antioxidant and antimycotic in amounts sufficient to provide at least about 90 percent by weight cooked, proteinaceous, meaty material, from about 1 percent to about 5 percent by weight gelatinized starchy filler material, and from about 1.7 percent to about 3.8 percent by weight edible, non-toxic acid sufficient to cause the filling to have a pH of from about 3.9 to 5.5; B. extruding under puffing conditions a hot cooked cereal dough through a first die thereby forming an expanded cereal extrudate; C. simultaneously extruding the shelf stable filling through a second die, said second die being positioned within the orifice of the first die in such a manner that the extrudate from the first die completely surrounds the extrudate from the second die and in such a manner that the direction of flow of the second extrudate is the same as the direction of flow of the first extrudate, and said shelf stable filling being in a heated state as it is being extruded within the first die extrudate; D. subdividing the extrudate into food shaped pieces; and E. drying the food shaped pieces to decrease the moisture content of the expanded cereal outer extrudate.

Claim 29

A process for producing a centerfilled shelf stable food product, said process comprising the steps: A. preparing a shelf stable filling material by cooking a proteinaceous meaty material; admixing the cooked meaty material with a gelatinized starchy filler, an edible non-toxic acid, and an effective amount of antioxidant and antimycotic in amounts sufficient to provide at least about 90 percent by weight cooked, proteinaceous, meaty material, from about 1 percent to about 5 percent by weight gelatinized starchy filler material, and from about 1.7 percent to about 3.8 percent by weight edible, non-toxic acid sufficient to cause the filling to have a pH of from about 3.9 to 5.5; B. extruding under puffing conditions a hot cooked cereal dough through a first die thereby forming an expanded cereal extrudate; C. simultaneously extruding the shelf stable filling through a second die, said second die being positioned within the orifice of the first die in such a manner that the extrudate from the first die completely surrounds the extrudate from the second die and in such a manner that the direction of flow of the second extrudate is the same as the direction of flow of the first extrudate, and said shelf stable filling being in a heated state as it is being extruded within the first die extrudate; D. subdividing the extrudate into food shaped pieces; and E. drying the food shaped pieces to decrease the moisture content of the expanded cereal outer extrudate.

Claim 30

A process as in claim 20 which also includes admixing from about 2 to 4 percent by weight edible fat or oil in the initial mixture of filling material.

Claim 31

A process as in claim 20 which also includes admixing from about 0.1 to about 3 percent by weight emulsifier in the initial mixture of filling material.

Claim 32

A process as in claim 20 which also includes admixing from about 2 percent to 4 percent by weight edible fat or oil and from about 0.1 to 3 percent by weight emulsifier in the initial mixture of filling material.

Claim 33

A process for producing a centerfilled shelf stable food product, said process comprising the steps: A. preparing a liver-like filling material by cooking pork or beef liver; admixing the liver with a gelatinized starchy material, an edible non-toxic acid, and effective amount of antioxidant and antimycotic in amounts sufficient to provide from about 85 to 95 percent by weight edible fat or oil, from about 2-5 percent by weight gelatinized starchy material, and from about 1.7 to 3.8 percent by weight edible, non-toxic acid in order to provide a pH of from about 3.9 to 5.5; B. extruding under puffing conditions a hot cooked cereal dough through a first die thereby forming an expanded cereal extrudate; C. simultaneously extruding the liver-like filling through a second die, said second die being positioned within the orifice of the first die in such a manner that the extrudate from the first die completely surrounds the extrudate from the second die and in such a manner that the direction of flow of the second extrudate is the same as the direction of flow of the first extrudate, and said liver-like filling being in a heated state as it is being extruded within the first die extrudate; D. subdividing the extrudate into food shaped pieces; and E. drying the food shaped pieces to decrease the moisture content of the expanded cereal outer extrudate.

Claim 34

A process for producing a centerfilled shelf stable food product, said process comprising the steps: A. preparing a liver-like filling material by cooking pork or beef liver; admixing the liver with a gelatinized starchy material, an edible non-toxic acid, and effective amount of antioxidant and antimycotic in amounts sufficient to provide from about 85 to 95 percent by weight edible fat or oil, from about 2-5 percent by weight gelatinized starchy material, and from about 1.7 to 3.8 percent by weight edible, non-toxic acid in order to provide a pH of from about 3.9 to 5.5; B. extruding under puffing conditions a hot cooked cereal dough through a first die thereby forming an expanded cereal extrudate; C. simultaneously extruding the liver-like filling through a second die, said second die being positioned within the orifice of the first die in such a manner that the extrudate from the first die completely surrounds the extrudate from the second die and in such a manner that the direction of flow of the second extrudate is the same as the direction of flow of the first extrudate, and said liver-like filling being in a heated state as it is being extruded within the first die extrudate; D. subdividing the extrudate into food shaped pieces; and E. drying the food shaped pieces to decrease the moisture content of the expanded cereal outer extrudate.

Claim 35

A process for producing a centerfilled shelf stable food product, said process comprising the steps: A. preparing a chicken-based filling maTerial by cooking a mixture of chicken parts; admixing the cooked chicken parts with a gelatinized starchy filler material, an edible non-toxic acid, and an effective amount of antioxidant and antimycotic in amounts sufficient to provide from about 85-95 percent by weight cooked chicken parts, from about 2-5 percent by weight gelatinized starchy filler material, and from about 1.7 to 3.8 percent by weight edible, non-toxic acid in order to provide a pH of from about 3.9 to 5.5; B. extruding under puffing conditions a hot cooked cereal dough through a first die thereby forming an expanded cereal extrudate; C. simultaneously extruding the chicken-based filling through a second die, said second die being positioned within the orifice of the first die in such a manner that the extrudate from the first die completely surrounds the extrudate from the second die and in such a manner that the direction of flow of the second extrudate is the same as the direction of flow of the first extrudate, and said chicken-based filling being in a heated state as it is being extruded within the first die extrudate; D. subdividing the extrudate into food shaped pieces; and E. drying the food shaped pieces to decrease the moisture content of the expanded cereal outer extrudate.

Claim 36

A process for producing a centerfilled shelf stable food product, said process comprising the steps: A. preparing a chicken-based filling maTerial by cooking a mixture of chicken parts; admixing the cooked chicken parts with a gelatinized starchy filler material, an edible non-toxic acid, and an effective amount of antioxidant and antimycotic in amounts sufficient to provide from about 85-95 percent by weight cooked chicken parts, from about 2-5 percent by weight gelatinized starchy filler material, and from about 1.7 to 3.8 percent by weight edible, non-toxic acid in order to provide a pH of from about 3.9 to 5.5; B. extruding under puffing conditions a hot cooked cereal dough through a first die thereby forming an expanded cereal extrudate; C. simultaneously extruding the chicken-based filling through a second die, said second die being positioned within the orifice of the first die in such a manner that the extrudate from the first die completely surrounds the extrudate from the second die and in such a manner that the direction of flow of the second extrudate is the same as the direction of flow of the first extrudate, and said chicken-based filling being in a heated state as it is being extruded within the first die extrudate; D. subdividing the extrudate into food shaped pieces; and E. drying the food shaped pieces to decrease the moisture content of the expanded cereal outer extrudate.

Claim 37

A process for producing a centerfilled shelf stable food product, said process comprising the steps: A. preparing a fish-based filling material by cooking fish; admixing the cooked fish with a gelatinized starchy filler material, an edible non-toxic acid, and an effective amount of antioxidant and antimycotic in amounts sufficient to provide from about 85-95 percent by weight cooked fish, from about 2-5 percent by weight gelatinized starchy filler material, from about 1.7 to 3.8 percent by weight edible, non-toxic acid in order to provide a pH of from about 3.9 to 5.5; B. extruding under puffing conditions a hot cooked cereal dough through a first die thereby forming an expanded cereal extrudate; C. simultaneously extruding the fish-based filling through a second die, said second die being positioned within the orifice of the first die in such a manner that the extrudate from the first die completely surrounds the extrudate from the second die and in such a manner that the direction of flow of the second extrudate is the same as the direction of flow of the first extrudate, and said fish-based filling being in a heated state as it is being extruded within the first die extrudate; D. subdividing the extrudate into food shaped pieces; and E. drying the food shaped pieces to decrease the moisture content of the expanded cereal outer extrudate.

Claim 38

A process for producing a centerfilled shelf stable food product, said process comprising the steps: A. preparing a fish-based filling material by cooking fish; admixing the cooked fish with a gelatinized starchy filler material, an edible non-toxic acid, and an effective amount of antioxidant and antimycotic in amounts sufficient to provide from about 85-95 percent by weight cooked fish, from about 2-5 percent by weight gelatinized starchy filler material, from about 1.7 to 3.8 percent by weight edible, non-toxic acid in order to provide a pH of from about 3.9 to 5.5; B. extruding under puffing conditions a hot cooked cereal dough through a first die thereby forming an expanded cereal extrudate; C. simultaneously extruding the fish-based filling through a second die, said second die being positioned within the orifice of the first die in such a manner that the extrudate from the first die completely surrounds the extrudate from the second die and in such a manner that the direction of flow of the second extrudate is the same as the direction of flow of the first extrudate, and said fish-based filling being in a heated state as it is being extruded within the first die extrudate; D. subdividing the extrudate into food shaped pieces; and E. drying the food shaped pieces to decrease the moisture content of the expanded cereal outer extrudate.

Claim 39

A process for producing a centerfilled shelf stable food product, said process comprising the steps: A. preparing a shelf stable filling material by cooking a fish; admixing the cooked fish with an edible, non-toxic acid and an effective amount of antimycotic; said edible, non-toxic acid being provided in an amount of from about 1.7 percent to about 3.8 percent by weight and being sufficient to cause the filling to have a pH of from about 3.9 to about 5.5; B. extruding under puffing conditions a hot cooked cereal dough through a first die thereby forming an expanded cereal extrudate; C. simultaneously extruding the shelf stable filling through a second die, said second die being positioned within the orifice of the first die in such a manner that the extrudate from the first die completely surrounds the extrudate from the second die and in such a manner that the direction of flow of the second extrudate is the same as the direction of flow of the first extrudate, and said shelf stable filling being in a heated state as it is being extruded within the first die extrudate; D. subdividing the extrudate into food shaped pieces; and E. drying the food shaped pieces to decrease the moisture content of the expanded cereal outer extrudate.

Claim 40

A process for producing a centerfilled shelf stable food product, said process comprising the steps: A. preparing a shelf stable filling material by cooking a fish; admixing the cooked fish with an edible, non-toxic acid and an effective amount of antimycotic; said edible, non-toxic acid being provided in an amount of from about 1.7 percent to about 3.8 percent by weight and being sufficient to cause the filling to have a pH of from about 3.9 to about 5.5; B. extruding under puffing conditions a hot cooked cereal dough through a first die thereby forming an expanded cereal extrudate; C. simultaneously extruding the shelf stable filling through a second die, said second die being positioned within the orifice of the first die in such a manner that the extrudate from the first die completely surrounds the extrudate from the second die and in such a manner that the direction of flow of the second extrudate is the same as the direction of flow of the first extrudate, and said shelf stable filling being in a heated state as it is being extruded within the first die extrudate; D. subdividing the extrudate into food shaped pieces; and E. drying the food shaped pieces to decrease the moisture content of the expanded cereal outer extrudate.