Reduced fat, ready-to-eat cereal

Claim 2

A reduced fat, ready-to-eat cereal, said comprising: a base component and a coating component thereon, said base component comprising from about 30 parts to about 90 parts by weight cereal flakes and from 0 parts to about 10 parts by weight milk solids; said coating component comprising from about 5 parts to about 60 parts by weight sugar, from about a part to about 30 parts by weight water-soluble dietary fiber composition, from about 1/2 part to about 6 parts by weight of a sugar solution; and sufficient water to make the coating component liquid; wherein the water-soluble dietary fiber composition is prepared by treating an aqueous dispersion of a gelatinized, milled beta-glucan containing grain substrate with an alpha-amylase amylase under conditions which will hydrolyze the substrate and yield a soluble fraction and an insoluble fraction, separating said soluble fraction from said insoluble fraction, and recovering from said soluble fraction the water-soluble dietary fiber substantially free of water-insoluble fiber.

Claim 3

A ready-to-eat cereal product according to claim 1 wherein the water-soluble dietary fiber composition comprises maltodextrin and beta-glucans in a ratio in the range of from about 2:1 to about 15:1.

Claim 4

A ready-to-eat cereal product according to claim 2 wherein the soluble fraction is separated from the insoluble fraction with a single decanting step.

Claim 5

A ready-to-eat cereal product according to claim 1 wherein the base component further comprises from about 5 parts to about 10 parts by weight coconut and/or from about 0.05 part to about 1.0 part by weight natural coconut flavor, and from about 2 parts to about 9 parts by weight almonds.

Claim 6

A ready-to-eat cereal product according to claim 4 wherein the cereal flakes comprise a member selected from the group oat flakes, wheat flakes, barley flakes, and mixtures thereof, and the cereal has a density in the range of from about 0.25 to about 0.60 gram per cubic centimeter and a moisture content in the range of from about 1.0 to about 3.5 percent by weight moisture.

Claim 7

A ready-to-eat cereal product according to claim 5 wherein the sugar solution is selected from the group comprising honey, molasses, maple syrup, and sucrose solutions.

Claim 8

A ready-to-eat cereal product according to claim 4 which also contains from about 5 parts to about 25 parts by weight dehydrated fruit and which has an overall moisture content in the range of from about 1.0 to about 5.0 percent by weight.

Claim 9

A ready-to-eat cereal product according to claim 7 wherein the dehydrated fruit is selected from the group comprising raisins, dates, and mixtures thereof.

Claim 10

A ready-to-eat cereal product according to claim 8 wherein the base component comprises from about 0.05 part to about 1.0 part by weight natural coconut flavor.

Claim 11

A reduced fat, ready-to-eat cereal, said cereal comprising from about 29 parts to about 37 parts by weight oat flakes, from about 15 parts to about 18 parts by weight wheat flakes, from about 2 parts by about 3 parts by weight almonds, from about 5 parts to about 7 parts by weight coconut and/or from about 0.07 part to about 0.5 part by weight natural coconut flavor, from about 5 parts to about 7 parts by weight milk solids, from about 16 parts to about 18 parts by weight brown sugar, from about 2 parts to about 3 parts by weight water-soluble dietary fiber composition, from about 1/4 part to about 21/2 parts by weight honey, sufficient water to make the coating component liquid, from about 5 parts to about 13 parts by weight raisins, from about 5 parts to about 13 parts by weight dates, and has a density in the range of from about 0.25 to about 0.60 gram per cubic centimeter and a moisture content in the range of from about 1.0 to about 5.0 percent by weight; wherein the water-soluble dietary fiber composition is prepared by treating an aqueous dispersion of a gelatinized, milled beta-glucan containing grain substrate with an alpha-amylase under conditions which will hydrolyze the substrate and yield a soluble fraction and an insoluble fraction, separating said soluble fraction from said insoluble fraction, and recovering from said soluble fraction the water-soluble dietary fiber substantially free of water-insoluble fiber.

Claim 12

A reduced fat, ready-to-eat cereal, said cereal comprising from about 29 parts to about 37 parts by weight oat flakes, from about 15 parts to about 18 parts by weight wheat flakes, from about 2 parts by about 3 parts by weight almonds, from about 5 parts to about 7 parts by weight coconut and/or from about 0.07 part to about 0.5 part by weight natural coconut flavor, from about 5 parts to about 7 parts by weight milk solids, from about 16 parts to about 18 parts by weight brown sugar, from about 2 parts to about 3 parts by weight water-soluble dietary fiber composition, from about 1/4 part to about 21/2 parts by weight honey, sufficient water to make the coating component liquid, from about 5 parts to about 13 parts by weight raisins, from about 5 parts to about 13 parts by weight dates, and has a density in the range of from about 0.25 to about 0.60 gram per cubic centimeter and a moisture content in the range of from about 1.0 to about 5.0 percent by weight; wherein the water-soluble dietary fiber composition is prepared by treating an aqueous dispersion of a gelatinized, milled beta-glucan containing grain substrate with an alpha-amylase under conditions which will hydrolyze the substrate and yield a soluble fraction and an insoluble fraction, separating said soluble fraction from said insoluble fraction, and recovering from said soluble fraction the water-soluble dietary fiber substantially free of water-insoluble fiber.

Claim 13

A ready-to-eat cereal product according to claim 10 wherein the water-soluble dietary fiber composition comprises maltodextrin and beta-glucans in a ratio in the range of from about 3:1 to about 15:1.

Claim 14

A process for preparing a reduced fat, ready-to-eat cereal, said process comprising: (a) preparing a base component by admixing from about 30 parts to about 90 parts by weight cereal flakes with from 0 parts to about 10 parts by weight milk solids; (b) preparing a coating component by admixing from about 5 parts to about 60 parts by weight sugar, from about 1 part to about 10 parts by weight water-soluble dietary fiber composition, from about 1/2 part to about 5 parts by weight of a sugar solution, and sufficient water to make the coating component liquid; (c) heating the coating component to a temperature of from about 600° C. to about 700° C.; (d) enrobing the coating component onto the base component; and (e) drying the enrobed base component to below about 3.5 percent by weight moisture.

Claim 15

A process for preparing a reduced fat, ready-to-eat cereal, said process comprising: (a) preparing a base component by admixing from about 30 parts to about 90 parts by weight cereal flakes with from 0 parts to about 10 parts by weight milk solids; (b) preparing a coating component by admixing from about 5 parts to about 60 parts by weight sugar, from about 1 part to about 10 parts by weight water-soluble dietary fiber composition, from about 1/2 part to about 5 parts by weight of a sugar solution, and sufficient water to make the coating component liquid; (c) heating the coating component to a temperature of from about 600° C. to about 700° C.; (d) enrobing the coating component onto the base component; and (e) drying the enrobed base component to below about 3.5 percent by weight moisture.

Claim 16

A process according to claim 12 wherein the water-soluble dietary fiber composition comprises maltodextrin and beta-glucans in a ratio in the range of from about 3:1 to about 15:1.

Claim 17

A process according to claim 12 wherein the water-soluble dietary fiber composition is prepared by a method comprising treating an aqueous dispersion of a gelatinized, milled beta-glucan containing grain substrate with an alpha-amylase under conditions which will hydrolyze the substrate and yield a soluble fraction and an insoluble fraction, separating said soluble fraction from said insoluble fraction, and recovering from said soluble fraction said water-soluble dietary fiber substantially free of water-insoluble fiber.

Claim 18

A process according to claim 14 wherein the soluble fraction is separated from the insoluble fraction with a single decanting step.

Claim 19

A process for preparing a reduced fat, ready-to-eat cereal, said process comprising: (a) preparing a base component by admixing from about 30 parts to about 60 parts by weight oat flakes, from about 15 parts to about 40 parts by weight wheat flakes, from about 1 parts to about 6 parts by weight almonds, from about 5 parts to about 10 parts by weight coconut and/or from about 0.05 part to about 1.0 part by weight natural coconut flavor, and from about 4 parts to about 8 parts by weight milk solids; (b) preparing a coating component by admixing from about 5 parts to about 60 parts by weight brown sugar, from about 1 part to about 10 parts by weight water-soluble dietary fiber composition, from about 1/2 part to about 5 parts by weight honey, and sufficient water to make the coating component liquid, wherein the water-soluble dietary fiber composition is prepared by a method comprising treating an aqueous dispersion of a gelatinized, miled beta-glucan containing grain substrate with an alpha-amylase under conditions which will hydrolyze the substrate and yield a soluble fraction and an insoluble fraction, separating said soluble fraction from said insoluble fraction i a single decanting step, and recovering from said soluble fraction said water-soluble dietary fiber substantially free of water-insoluble fiber; (c) heating the coating component to a temperature of from about 60° C. to about 70° C.; (d) enrobing the coating component onto the base component; and (e) drying the enrobed base component to below about 3.5 percent by weight moisture; wherein the cereal has a density in the range of from about 0.25 to about 0.60 gram per cubic centimeter.

Claim 20

A process for preparing a reduced fat, ready-to-eat cereal, said process comprising: (a) preparing a base component by admixing from about 30 parts to about 60 parts by weight oat flakes, from about 15 parts to about 40 parts by weight wheat flakes, from about 1 parts to about 6 parts by weight almonds, from about 5 parts to about 10 parts by weight coconut and/or from about 0.05 part to about 1.0 part by weight natural coconut flavor, and from about 4 parts to about 8 parts by weight milk solids; (b) preparing a coating component by admixing from about 5 parts to about 60 parts by weight brown sugar, from about 1 part to about 10 parts by weight water-soluble dietary fiber composition, from about 1/2 part to about 5 parts by weight honey, and sufficient water to make the coating component liquid, wherein the water-soluble dietary fiber composition is prepared by a method comprising treating an aqueous dispersion of a gelatinized, miled beta-glucan containing grain substrate with an alpha-amylase under conditions which will hydrolyze the substrate and yield a soluble fraction and an insoluble fraction, separating said soluble fraction from said insoluble fraction i a single decanting step, and recovering from said soluble fraction said water-soluble dietary fiber substantially free of water-insoluble fiber; (c) heating the coating component to a temperature of from about 60° C. to about 70° C.; (d) enrobing the coating component onto the base component; and (e) drying the enrobed base component to below about 3.5 percent by weight moisture; wherein the cereal has a density in the range of from about 0.25 to about 0.60 gram per cubic centimeter.

Claim 21

A process according to claim 16 wherein the water-soluble dietary fiber composition comprises maltodextrin and beta-glucans in a ratio in the range of from about 3:1 to about 15:1.

Claim 22

A process according to claim 17 wherein the dried, enrobed based component is admixed with from 5 parts to 25 parts by weight dehydrated fruit selected from the group comprising raisins, dates, and mixtures thereof, and the overall moisture content of the final product then falls within the range of from about 1.0 to about 5.0 percent by weight.

Claim 23

A process for preparing a reduced fat, ready-to-eat cereal, said process comprising: (a) preparing a base component by admixing from about 30 parts to about 60 parts by weight oat flakes, from about 15 parts to about 40 parts by weight wheat flakes, from about 1 parts to about 6 parts by weight almonds, from about 5 parts to about 10 parts by weight coconut and/or from about 0.05 part to about 1.0 part by weight natural coconut flavor, and from about 4 parts to about 8 parts by weight milk solids; (b) preparing a coasting component by admixing from about 5 parts to about 60 parts by weight brown sugar, from about 1 part to about 10 parts by weight water-soluble dietary fiber composition, from about 1/2 to about 5 parts by weight honey, and sufficient water to make the coating component liquid, wherein the water-soluble dietary fiber composition is prepared by a method comprising treating an aqueous dispersion of a gelatinized, milled oat substrate with an alpha-amylase under conditions which will hydrolyze the substrate and yield a soluble fraction and an insoluble fraction, separating said soluble fraction from said insoluble fraction, and recovering from said soluble fraction said water-soluble dietary fiber substantially free of water-insoluble fiber; (c) heating the coating component to a temperature of from about 60° C. to about 70° C.; (e) enrobing the coating component onto the base component; (e) forming the enrobed base component into a sheet; (f) drying the enrobed base component to below about 3.5 percent by weight moisture; and (g) subdividing the dried sheet.

Claim 24

A process for preparing a reduced fat, ready-to-eat cereal, said process comprising: (a) preparing a base component by admixing from about 30 parts to about 60 parts by weight oat flakes, from about 15 parts to about 40 parts by weight wheat flakes, from about 1 parts to about 6 parts by weight almonds, from about 5 parts to about 10 parts by weight coconut and/or from about 0.05 part to about 1.0 part by weight natural coconut flavor, and from about 4 parts to about 8 parts by weight milk solids; (b) preparing a coasting component by admixing from about 5 parts to about 60 parts by weight brown sugar, from about 1 part to about 10 parts by weight water-soluble dietary fiber composition, from about 1/2 to about 5 parts by weight honey, and sufficient water to make the coating component liquid, wherein the water-soluble dietary fiber composition is prepared by a method comprising treating an aqueous dispersion of a gelatinized, milled oat substrate with an alpha-amylase under conditions which will hydrolyze the substrate and yield a soluble fraction and an insoluble fraction, separating said soluble fraction from said insoluble fraction, and recovering from said soluble fraction said water-soluble dietary fiber substantially free of water-insoluble fiber; (c) heating the coating component to a temperature of from about 60° C. to about 70° C.; (e) enrobing the coating component onto the base component; (e) forming the enrobed base component into a sheet; (f) drying the enrobed base component to below about 3.5 percent by weight moisture; and (g) subdividing the dried sheet.

Claim 25

A process according to claim 19 wherein the water-soluble dietary fiber composition comprises maltodextrin and beta-glucans in a ratio in the range of from about 3:1 to about 15:1.

Claim 26

A process according to claim 19 wherein the soluble fraction is separated from the insoluble fraction with a single decanting step.

Claim 27

A process according to claim 19 wherein the subdivision comprises a particle size reduction having the average particle size is about 0.8 centimeters, and wherein the cereal product has a density in the range of from about 0.25 to about 0.60 gram per cubic centimeter.

Claim 28

A process according to claim 22 wherein the dried, enrobed base component is admixed with f rom 5 parts to 25 parts by weight dehydrated fruit selected from the group comprising raisins, dates, and mixtures thereof, and the overall moisture content of the final product then falls within the range of from about 1.0 to about 5.0 percent by weight.