US4857339A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method for making cereal products naturally sweetened with fructose
Assignee: Novartis Vaccines and Diagnostics Inc
•
Filing: 1987-09-28
•
Granted: 1989-08-15
•
Expires: 2007-09-28
Abstract
Abstract Breakfast cereals are sweetened by treating cereal grains or at least one cereal grain fraction such as bran, with enzymes comprising glucoamylase and glucose isomerase to produce fructose while retaining cereal particle discreteness or integrity. Enzymatic treatment with alpha-amylase may be initiated prior to, during, or after cooking. The enzymatically treated, cooked cereal grains are formed into breakfast cereal shapes and the enzymes are inactivated to provide a shelf-stable cereal product. The cereal products exhibit a sweet, pleasing complex-honey-like taste and aroma. Producing fructose provides a greater level of sweetness for a given amount of starch conversion into low molecular weight reducing sugars such as mono- and di-saccharides. In achieving a given level of sweetness, more starch or high molecular weight dextrins may be retained for their matrix forming ability or for improved machineability of the enzymatically treated cereal grains into breakfast cereal shapes. The naturally sweetened cereal products of the present invention may be in shredded, flaked, ground, or extruded form.
Inventors
- 👤 John A. Maselli
- 👤 Saul L. Neidleman
- 👤 Richard L. Antrim
- 👤 Richard A. Johnson
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 10:03
CPC Classifications
A; A23; A23L; A23L7/00; A23L7/10; A23L7/104; A23L7/107; C; C12; C12P; C12P19/00; C12P19/24; C12Y; C12Y302/00; C12Y302/01; C12Y302/01001; C12Y302/01003; C12Y302/01004; C12Y503/00; C12Y503/01; C12Y503/01005; C13; C13K; C13K1/00; C13K1/06; C13K11/00
Claims Analysis
Total Claims: 47
Claim 1
Independent Claim
139 words
A method for producing an enzyme-saccharified cereal product, comprising: (a) cooking cereal grains or at least one cereal grain fraction with water to at least partially gelatinize cereal starch; (b) treating the cooked cereal grains or at least one cereal grain fraction of step (a) with water and enzymes comprising glucoamylase and glucose isomerase under conditions to produce fructose while retaining a sufficient amount of starch or high molecular weight dextrins for formability of the enzyme treated cereal grain or at least one enzyme treated cereal grain fraction into a breakfast cereal shape; (c) forming the enzyme treated cereal grain or the at least one enzyme treated cereal grain fraction of step (b) into a breakfast cereal shape; and (d) inactivating the enzymes, the amount of fructose produced being sufficient to provide a sweet taste to the cereal product.
Claim 2
Independent Claim
139 words
A method for producing an enzyme-saccharified cereal product, comprising: (a) cooking cereal grains or at least one cereal grain fraction with water to at least partially gelatinize cereal starch; (b) treating the cooked cereal grains or at least one cereal grain fraction of step (a) with water and enzymes comprising glucoamylase and glucose isomerase under conditions to produce fructose while retaining a sufficient amount of starch or high molecular weight dextrins for formability of the enzyme treated cereal grain or at least one enzyme treated cereal grain fraction into a breakfast cereal shape; (c) forming the enzyme treated cereal grain or the at least one enzyme treated cereal grain fraction of step (b) into a breakfast cereal shape; and (d) inactivating the enzymes, the amount of fructose produced being sufficient to provide a sweet taste to the cereal product.
Claim 3
Dependent Claim
29 words
A method as claimed in claim 1 wherein whole cereal grains are cooked in step (a), and the cooked grains retain discreteness during the enzymatic treatment of step (b).
Claim 4
Dependent Claim
18 words
A method as claimed in claim 2 wherein the discrete enzymatically treated cereal grains are formed by shredding.
Claim 5
Dependent Claim
18 words
A method as claimed in claim 2 wherein the discrete enzymatically treated cereal grains are formed by flaking.
Claim 6
Dependent Claim
18 words
A method as claimed in claim 2 wherein the discrete enzymatically treated cereal grains are formed by grinding.
Claim 7
Dependent Claim
27 words
A method as claimed in claim 1 wherein the at least one enzymatically treated cereal grain fraction or the enzymatically treated cereal grains are formed by extrusion.
Claim 8
Dependent Claim
58 words
A method as claimed in claim 1 wherein the amount of water present during the enzymatic treatment of the cereal grains or at least one grain fraction is limited so that at least substantially all of the water is absorbed by the cereal grain or the at least one grain fraction to retain fructose in the cereal product.
Claim 9
Dependent Claim
51 words
A method as claimed in claim 7 wherein the amount of water present during the enzymatic treatment ranges from about 20 percent by weight to about 55 percent by weight based upon the total weight of the water and the weight of the cereal grains or at least one grain fraction.
Claim 10
Dependent Claim
34 words
A method as claimed in claim 1 wherein the amount of fructose produced by the enzymatic treatment is at least about 5% by weight, based upon the total dry solids of the cereal product.
Claim 11
Dependent Claim
23 words
A method as claimed in claim 1 wherein in step (a), the cereal grains or at least one cereal grain fraction comprises bran.
Claim 12
Dependent Claim
17 words
A method as claimed in claim 1 wherein the enzymatic treatment and the cooking are partially simultaneous.
Claim 13
Dependent Claim
51 words
A method as claimed in claim 11 wherein the enzymatic treatment comprises cooking the cereal grain or at least one grain fraction in the presence of alpha-amylase to convert a portion of the cereal starch to dextrins, and then subjecting the cooked product to glucoamylase and glucose isomerase to produce fructose.
Claim 14
Dependent Claim
27 words
A method as claimed in claim 12 wherein prior to cooking, the cereal grain or at least one grain fraction is soaked in the presence of alpha-amylase.
Claim 15
Dependent Claim
19 words
A method as claimed in claim 12 wherein the cooked product is subjected to glucoamylase and glucose isomerase simultaneously.
Claim 16
Dependent Claim
57 words
A method as claimed in claim 12 wherein the alpha-amylase is used in an amount of from about 1 liq/g to about 1,000 liq/g., glucoamylase is used in an amount of from about 0.1 GU/g to about 10 GU/g, and the glucose isomerase is used in an amount of from about 1 IGIU/g to about 100 IGIU/g.
Claim 17
Dependent Claim
47 words
A method as claimed in claim 1 wherein the enzymatic treatment with the glucoamylase and glucose isomerase takes place at a temperature of from about 68° F. (20° C.) to about 176° F. (80 ° C.) and at a pH of from about 5 to about 8.
Claim 18
Dependent Claim
36 words
A method as claimed in claim 13 wherein the soaking is at a temperature of from about 68° F. (20° C.) to about 212° F. (100° C.) and a pH of from about 5 to 8.
Claim 19
Dependent Claim
77 words
A method as claimed in claim 12 wherein the cooking is at a temperature of from about 176° F. (80° C.) to about 212° F. (100° C.) and a pH of from about 5 to about 8, and the enzymatic treatment with the glucoamylase and glucose isomerase takes place at a temperature of from about 68° F. (20° C.) to about 176° F. (80 ° C.) and at a pH of from about 5 to about 8.
Claim 20
Dependent Claim
44 words
A method as claimed in claim 12 wherein the enzymatic treatment with the glucoamylase and glucose isomerase takes place at a temperature of from about 131° F. (55° C.) to about 158° F. (70° C.) and a pH of from about 6 to 7.
Claim 21
Dependent Claim
59 words
A method as claimed in claim 12 wherein the reducing sugar content of the cereal product ranges from about 10% by weight to about 25% by weight of total dry solids, and the amount of fructose is from about 5 percent by weight to about 45 percent by weight, based upon the total monosaccharide content of the cereal product.
Claim 22
Dependent Claim
29 words
A method as claimed in claim 1 wherein the enzymatic treatment comprises subjecting the cooked cereal grain or grain fraction to alpha-amylase, glucoamylase and glucose isomerase to produce fructose.
Claim 23
Dependent Claim
26 words
A method as claimed in claim 21 wherein the cereal grain or grain fraction is first subjected to alpha-amylase and then to glucoamylase and glucose isomerase.
Claim 24
Dependent Claim
38 words
A method as claimed in claim 22 wherein the cereal grain or grain fraction is subjected to alpha-amylase during cooking, additional alpha-amylase is added after cooking and then the glucoamylase and glucose isomerase are added to produce fructose.
Claim 25
Dependent Claim
46 words
A method as claimed in claim 23 wherein the enzymatic treatment with the glucoamylase and glucose isomerase takes place at a temperature of from about 68° F. (20° C.) to about 176° F. (80° C.) and at a pH of from about 5 to about 8.
Claim 26
Dependent Claim
86 words
A method as claimed in claim 23 wherein the glucoamylase and glucose isomerase are added sequentially, the enzymatic treatment with the glucoamylase takes place at a temperature of from about 68° F. (20° C.) to 176° F. (80° C.), and a pH of from about 3 to about 8, and the enzymatic treatment with the glucose isomerase takes place at a temperature of from about 68° F. (20° C.) to about 212° F. (100° C.) and at a pH of from about 5 to about 9.
Claim 27
Dependent Claim
32 words
A method as claimed in claim 23 wherein whole cereal grains are cooked in step (a) and the cooked grains retain discreteness during the enzymatic treatment with alpha-amylase, glucoamylase, and glucose isomerase.
Claim 28
Dependent Claim
14 words
A method as claimed in claim 26 wherein the whole cereal grains are malted.
Claim 29
Dependent Claim
27 words
A method as claimed in claim 26 wherein the discrete enzymatically treated cereal grains are formed by shredding, and the enzymes are inactivated by baking the shreds.
Claim 30
Dependent Claim
16 words
A method as claimed in claim 4 wherein the enzymes are inactivated by toasting the flakes.
Claim 31
Independent Claim
26 words
A method as claimed in claim I wherein the enzymatically treated product obtained in step (b) is dried prior to forming into a breakfast cereal shape.
Claim 32
Independent Claim
101 words
A method for producing an enzyme-saccharified ready-to-eat cereal product, comprising: (a) cooking whole cereal grains to at least partially gelatinize cereal starch; (b) treating the cooked cereal grains of step (a) with water and enzymes comprising glucoamylase and glucose isomerase under conditions to produce a sweetening amount of fructose while retaining the cooked cereal grains in discrete form; (c) forming the enzyme treated cereal grains of step (b) into a breakfast cereal shape; and (d) inactivating the enzymes, the fructose content of the cereal product being at least about 1% by weight of the total dry solids of the cereal product.
Claim 33
Independent Claim
101 words
A method for producing an enzyme-saccharified ready-to-eat cereal product, comprising: (a) cooking whole cereal grains to at least partially gelatinize cereal starch; (b) treating the cooked cereal grains of step (a) with water and enzymes comprising glucoamylase and glucose isomerase under conditions to produce a sweetening amount of fructose while retaining the cooked cereal grains in discrete form; (c) forming the enzyme treated cereal grains of step (b) into a breakfast cereal shape; and (d) inactivating the enzymes, the fructose content of the cereal product being at least about 1% by weight of the total dry solids of the cereal product.
Claim 34
Dependent Claim
19 words
A method as claimed in claim 31 wherein the inactivation of the enzymes comprises heating the formed cereal grain.
Claim 35
Dependent Claim
18 words
A method as claimed in claim 32 wherein the discrete enzymatically treated cereal grains are formed by shredding.
Claim 36
Dependent Claim
37 words
A method as claimed in claim 33 wherein the enzymatically treated cereal grains are shredded into integral net-like sheets, the sheets are laminated, the laminate is cut, and the cut laminate is baked to inactivate the enzymes.
Claim 37
Dependent Claim
45 words
A method as claimed in claim 32 wherein the enzymatic treatment comprises cooking the cereal grain in the presence of alpha-amylase to convert a portion of the cereal starch to dextrins, and then subjecting the cooked product to glucoamylase and glucose isomerase to produce fructose.
Claim 38
Dependent Claim
125 words
A method as claimed in claim 35 wherein the alpha-amylase is used in an amount of from about 1 liq/g to about 1,000 liq/g., glucoamylase is used in an amount of from about 0.1 GU/g to about 10 GU/g , and the glucose isomerase is used in an amount of from about 1 IGIU/g to about 100 IGIU/g, the cooking is at a temperature of from about 176° F. (80° C.) to about 212° F. (100° C.) and a pH of from about 5 to about 8, and the enzymatic treatment with glucoamylase and glucose isomerase takes place at a temperature of from about 68° F. (20° C.) to about 176° F. (80° C.) and at a pH of from about 5 to about 8.
Claim 39
Dependent Claim
35 words
A method as claimed in claim 36 wherein the amount of fructose is from about 5 percent by weight to about 45 percent by weight, based upon the total monosaccharide content of the cereal product.
Claim 40
Independent Claim
121 words
A method for producing an enzyme-saccharified ready-to-eat cereal product, comprising: (a) cooking a cereal grain fraction to at least partially gelatinize cereal starch; (b) treating the cooked grain fraction with water and enzymes comprising glucoamylase and glucose isomerase under conditions to convert a portion of the cereal starch to a sweetening amount of fructose while retaining a sufficient amount of starch or high molecular weight dextrins for formability of the enzyme treated cereal grain fraction into a breakfast cereal shape; (c) forming the enzyme treated cereal grain fraction into a breakfast cereal shape; and (d) inactivating the enzymes, the fructose content of the cereal product being at least about 1% by weight of the total dry solids of the cereal product.
Claim 41
Independent Claim
121 words
A method for producing an enzyme-saccharified ready-to-eat cereal product, comprising: (a) cooking a cereal grain fraction to at least partially gelatinize cereal starch; (b) treating the cooked grain fraction with water and enzymes comprising glucoamylase and glucose isomerase under conditions to convert a portion of the cereal starch to a sweetening amount of fructose while retaining a sufficient amount of starch or high molecular weight dextrins for formability of the enzyme treated cereal grain fraction into a breakfast cereal shape; (c) forming the enzyme treated cereal grain fraction into a breakfast cereal shape; and (d) inactivating the enzymes, the fructose content of the cereal product being at least about 1% by weight of the total dry solids of the cereal product.
Claim 42
Dependent Claim
16 words
A method as claimed in claim 38 wherein the cereal grain fraction is wheat bran flour.
Claim 43
Dependent Claim
13 words
A method as claimed in claim 39 wherein the enzymes further comprise alpha-amylase.
Claim 44
Dependent Claim
19 words
A method as claimed in claim 39 wherein the enzymatic treatment is at least partially prior to the cooking.
Claim 45
Dependent Claim
20 words
A method as claimed in claim 39 wherein the enzyme treated cereal grain fraction is formed into pieces by extrusion.
Claim 46
Dependent Claim
28 words
A method as claimed in claim 39 wherein the starch content of the bran flour is from about 25% to about 45% by weight, on a dry basis.
Claim 47
Dependent Claim
26 words
A method as claimed in claim 38 wherein the enzymatically treated product obtained in step (b) is dried prior to forming into a breakfast cereal shape.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1992-08-14 | 1993-02-13 | 1993-08-15 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1996-08-14 | 1997-02-13 | 1997-08-15 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 2000-08-14 | 2001-02-13 | 2001-08-15 | $7700.00 | Window Closed / Lapsed |