US4834989A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method of producing a high fiber flaked cereal
Assignee: General Foods Corp
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Filing: 1987-07-01
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Granted: 1989-05-30
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Expires: 2007-07-01
Abstract
Abstract A process for preparing a crisp flaked cereal product having up to 8 grams of fiber per ounce of product comprising combining a starch degrading enzyme with a mixture of a farinaceous material and fiber and mixing the combination to form a uniform mixture followed by heating the uniform mixture to about 125° F. for about 3 minutes to activate the enzyme. The enzyme treated mixture is further cooked followed by drying to a moisture of about 18% then tempered for about 45 minutes followed by flaking and toasting to produce a cereal product with a moisture content of about 3%.
Inventors
- 👤 Albert D. Bolles
- 👤 Joseph E. Spradlin
- 👤 Thomas L. Carpenter
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-03 10:20
CPC Classifications
A; A23; A23L; A23L7/00; A23L7/10; A23L7/117; A23L7/135; C; C12; C12Y; C12Y302/00; C12Y302/01; C12Y302/01001; A23L11/00; A23L11/30; A23L11/33; A23L5/00; A23L5/10; A23L7/104; A23L7/107; A23L7/139; C12Y302/01041; C12Y302/01068; A23V; A23V2002/00; A23V2300/00; A23V2300/10
Claims Analysis
Total Claims: 26
Claim 1
Independent Claim
224 words
A process for preparing a crisp flaked cereal product comprising: (a) contacting a mixture comprising a farinaceous material having a flour content of from 20 to 30% and a fiber with a starch degrading enzyme wherein said mixture of farinaceous material and fiber are in amounts sufficient to form a finished product having from 3.46 grams to 8 grams of fiber per ounce of cereal and said enzyme having sufficient enzyme activity to partially digest the starch fraction of the farinaceous material and fiber mixture; (b) heating the enzyme treated mixture for a time ranging from 2.0 to 4.0 minutes and at a temperature ranging from 115° F. to 130° F. to effect partial starch hydrolysis and starch gelatinization; (c) heating the enzyme treated mixture further for a time and at a temperature effective to deactivate the starch degrading enzyme and complete the starch gelatinization process to form agglomerates having a moisture ranging from 27 to 32%; (d) drying the agglomerates for a time and at a temperature effective to form grits having a moisture ranging from 15 to 22%; (e) tempering the grits for from 10 to 180 minutes; (f) flaking the grits; and (g) toasting the grits for a time and at a temperature effective to produce the cereal product for packaging said product having a moisture ranging from 1.5 to 6.5%.
Claim 2
Dependent Claim
224 words
A process for preparing a crisp flaked cereal product comprising: (a) contacting a mixture comprising a farinaceous material having a flour content of from 20 to 30% and a fiber with a starch degrading enzyme wherein said mixture of farinaceous material and fiber are in amounts sufficient to form a finished product having from 3.46 grams to 8 grams of fiber per ounce of cereal and said enzyme having sufficient enzyme activity to partially digest the starch fraction of the farinaceous material and fiber mixture; (b) heating the enzyme treated mixture for a time ranging from 2.0 to 4.0 minutes and at a temperature ranging from 115° F. to 130° F. to effect partial starch hydrolysis and starch gelatinization; (c) heating the enzyme treated mixture further for a time and at a temperature effective to deactivate the starch degrading enzyme and complete the starch gelatinization process to form agglomerates having a moisture ranging from 27 to 32%; (d) drying the agglomerates for a time and at a temperature effective to form grits having a moisture ranging from 15 to 22%; (e) tempering the grits for from 10 to 180 minutes; (f) flaking the grits; and (g) toasting the grits for a time and at a temperature effective to produce the cereal product for packaging said product having a moisture ranging from 1.5 to 6.5%.
Claim 3
Dependent Claim
31 words
A process according to claim 1 wherein the farinaceous material is a member selected from a group consisting of whole cracked wheat, corn, oat, barley, rice, rye, soy and combinations thereof.
Claim 4
Dependent Claim
14 words
A process according to claim 2 wherein the farinaceous material is whole cracked wheat.
Claim 5
Dependent Claim
33 words
A process according to claim 1 wherein the fiber is a member selected from a group consisting of wheat bran, corn bran, oat bran, rice bran, soy bran, barley bran and combinations thereof.
Claim 6
Dependent Claim
12 words
A process according to claim 4 wherein the fiber is wheat bran.
Claim 7
Dependent Claim
19 words
A process according to claim 1 wherein the ratio of farinaceous material to fiber ranges from 99:1 to 30:70.
Claim 8
Dependent Claim
19 words
A process according to claim 6 wherein the ratio of farinaceous material to fiber range from 55:45 to 60:40.
Claim 9
Dependent Claim
26 words
A process according to claim 1 wherein the starch degrading enzyme is a member selected from a group consisting of alpha-amylase, pullulanase, isoamylase, and combinations thereof.
Claim 10
Dependent Claim
13 words
A process according to claim 8 wherein the starch degrading enzyme is alpha-amylase.
Claim 11
Dependent Claim
20 words
A process according to claim 1(b) wherein the amounts of starch degrading enzyme ranges from 0.01% to 0.03% by weight.
Claim 12
Dependent Claim
18 words
A process according to claim 10 wherein the amounts of starch degrading enzyme is about 0.02% by weight.
Claim 13
Dependent Claim
23 words
A process according to claim 1 wherein the enzyme activity ranges from 10 to 40 units per gram of product of the blend.
Claim 14
Dependent Claim
18 words
A process according to claim 12 wherein the enzyme activity is about 25 units per gram of product.
Claim 15
Dependent Claim
24 words
A process according to claim 1 wherein the mixture of farinaceous material, fiber and enzyme are heated at a temperature of about 120° F.
Claim 16
Dependent Claim
24 words
A process according to claim 1 wherein the mixture of farinaceous material, fiber and enzyme are heated for a time of about 3 minutes.
Claim 17
Dependent Claim
24 words
A process according to claim 1 wherein the enzyme treated mixture is further cooked at a temperature ranging from 250° F. to 400° F.
Claim 18
Dependent Claim
21 words
A process according to claim 16 wherein the enzyme treated mixture is further cooked at a temperature of about 300° F.
Claim 19
Dependent Claim
23 words
A process according to claim 1 wherein the enzyme treated mixture is further cooked for a time ranging from 20 to 60 minutes.
Claim 20
Dependent Claim
21 words
A process according to claim 18 wherein the enzyme treated mixture is further cooked for a time of about 30 minutes.
Claim 21
Dependent Claim
17 words
A process according to claim 1 wherein the moisture of the agglomerates is about 30% by weight.
Claim 22
Dependent Claim
20 words
A process according to claim 1 wherein the agglomerates are dried at a temperature ranging from 200° to 300° F.
Claim 23
Dependent Claim
20 words
A process according to claim 1 wherein the agglomerates are dried for a time ranging from 10 to 30 minutes.
Claim 24
Dependent Claim
18 words
A process according to claim 1 wherein the agglomerates are dried for a time of about 18 minutes.
Claim 25
Dependent Claim
20 words
A process according to claim 1 wherein the grits are tempered for a time ranging from 30 to 60 minutes.
Claim 26
Dependent Claim
21 words
A process according to claim 1 wherein the flakes are toasted to a finished product moisture ranging from 2 to 4%.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1992-05-29 | 1992-11-28 | 1993-05-30 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1996-05-29 | 1996-11-28 | 1997-05-30 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 2000-05-29 | 2000-11-28 | 2001-05-30 | $7700.00 | Window Closed / Lapsed |