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11 results about "Breakfast cereal" patented technology
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Breakfast cereal (or simply cereal) is a traditional breakfast food made from processed cereal grains, primarily in Western societies. Warm cereals like porridge and grits have the longest history. Ready-to-eat cold cereals, appearing around the late 19th century, are most often mixed with milk (traditionally cow's milk), but can also be paired with yogurt instead or eaten plain. Fruit or nuts are sometimes added. Many breakfast cereals are produced via extrusion. Some companies promote their products for the health benefits that come from eating oat-based and high-fiber cereals. In the United States, cereals are often fortified with vitamins but can still lack many of the vitamins needed for a healthy breakfast. A significant proportion of cereals are made with high sugar content. Many are marketed towards children, feature a cartoon mascot, and may contain a toy or prize.
Two stage dehydration method for plant based food processing
A process is disclosed for creating a shelf-stable, grain-free, plant-based food composition with a crisp texture and integrated seasoning. The food compositions taught herein exhibit a low moisture content, high fiber content, and a desirable crispness that is maintained even when combined with milk or milk alternatives, enabling use as a grain-free breakfast cereal.
Owner:THATS IT NUTRITION LLC
Use of a pregelatinized amylose-rich starch and soluble fiber mixture having a large particle size for coating and glazing breakfast cereals
This invention relates to the use of a pregelatinized mixture of amylose-rich starch and soluble fiber with large particle size for coating and varnishing breakfast cereals, enabling the production of breakfast cereals with reduced sugar content.
Owner:ROQUETTE FRERES SA
Plant material processing for consumables using convective and microwave drying
A process is disclosed for creating a shelf-stable, grain-free, plant-based food composition with a crisp texture and integrated seasoning. The food compositions taught herein exhibit a low moisture content, high fiber content, and a desirable crispness that is maintained even when combined with milk or milk alternatives, enabling use as a grain-free breakfast cereal.
Owner:THATS IT NUTRITION LLC
Processing of starch-protein pulses
This disclosure relates generally to removing the plant tones of starch-protein Fabaceae pulses consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris), and / or fava bean (Vicia faba) as hulled or de-hulled pulses whole pulses, as split pulses or as chopped solids thereof with a Feret diameter (Dmax) of 1 to 4 mm while transforming these in an emulsifying and emulsion stabilizing manner suitable for fermentation or emulsion thereof in fermented milk derivatives with a desired texture or form, and fermenting such hulled or de-hulled pulses whole pulses or split pulses into melt-in-mouth or self-disintegrating-in-mouth snacks or breakfast cereal analogues. To achieve these technical effects the pulses were pre-treated with an aqueous bicarbonate solution or bicarbonate / carbonate solution made of bicarbonate salt (MHCO3), of bicarbonate salt (MHCO3) and carbonate salt (M2CO3), or of bicarbonate salt (MHCO3) and hydroxide salt (MOH), wherein M is an alkali metal cation, and with a pH between pH 7 and 10, preferably a pH between 7.5 and 10.
Owner:KATHOLIEKE UNIV LEUVEN
Process for upcycling waste food material
A process for manufacturing a snack food product comprises (a) obtaining a starting material comprising carbohydrate and which has undergone a heating or drying process and comprises 30 wt.% or less o
Owner:LOGI FOOD TECH LTD
Pulse seed processing
The present invention relates generally to removing the plant tone of starchy Fabaceae pulses consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba) as hulled or de-hulled pulses whole pulses, as split pulses or as chopped solids thereof with a Feret diameter (Dmax) of 1 to 4 mm whiling transforming these in an emulsifying and emulsion stabilizing matter suitable for fermentation the emulsion thereof in fermented milk derivatives with a desired texture or form fermenting such hulled or de-hulled pulses whole pulses or split pulses into melt-in-mouth or self-disintegrating-in-mouth snacks or breakfast cereal analogues. To achieve these technical effects the pulses have been pre-treated with an aqueous bicarbonate solution or bicarbonate / carbonate solution made of bicarbonate salt (MHCO3), of bicarbonate salt (MHCO3) and carbonate salt (M2CO3), or of bicarbonate salt (MHCO3) and hydroxide salt (MOH), whereby M is an alkali metal cation, and with a pH between pH 7 and 10, preferably a pH between 7, 5 and 10.
Owner:KATHOLIEKE UNIV LEUVEN
Packaging box (muesli milk)
1. Name of the designed product: packaging box (milk of breakfast cereal). 2. Use of the designed product: packaging for drinks. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: set 1 perspective view.
Owner:ZHEJIANG ZHONGHOU DAIRY CO LTD
Use of a mixture of pregelatinized, amylose-rich starches having large particle size and soluble fibers for coating and glazing breakfast cereals
The invention relates to the use of a mixture of pregelatinized, amylose-rich starches, having large large particle size and soluble fibers, for coating and glazing breakfast cereals, enabling the production of breakfast cereals with a reduced sugar content.
Owner:ROQUETTE FRERES SA
Vegetable Fortified Expanded Food Product and Method of Producing
A grain-based expanded food product comprises a base formulation and a vegetable powder component present in an amount from about 7% to about 11% by dry weight. The vegetable powder component includes at least one starch-containing tuber vegetable powder, at least one low-starch root vegetable powder, and at least one leafy green powder, wherein the vegetable powder component comprises at least about 10% starch. In preferred embodiments, the vegetable powder component comprises a combination of sweet potato powder, carrot powder and spinach powder. The food product can be a puffed breakfast cereal or a puffed snack. A method of producing a grain-based expanded food product comprises combining a base formulation with a vegetable powder component to form a dough and processing the dough in an extruder to form an extruded mass. The method can further comprise forming the extruded mass into pieces, which can be further processed.
Owner:GENERAL MILLS INC
Pulse seed processing
The present invention relates generally to removing the plant tone of starchy Fabaceae pulses consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba) as hulled or de-hulled pulses whole pulses, as split pulses or as chopped solids thereof with a Feret diameter (Dmax) of 1 to 4 mm whiling transforming these in an emulsifying and emulsion stabilizing matter suitable for fermentation the emulsion thereof in fermented milk derivatives with a desired texture or form fermenting such hulled or de-hulled pulses whole pulses or split pulses into melt-in-mouth or self-disintegrating-in-mouth snacks or breakfast cereal analogues. To achieve these technical effects the pulses have been pre-treated with an aqueous bicarbonate solution or bicarbonate / carbonate solution made of bicarbonate salt (MHCO3), of bicarbonate salt (MHCO3) and carbonate salt (M2CO3), or of bicarbonate salt (MHCO3) and hydroxide salt (MOH), whereby M is an alkali metal cation, and with a pH between pH 7 and 10, preferably a pH between 7, 5 and 10.
Owner:KATHOLIEKE UNIV LEUVEN
Coating material and uses thereof
The present disclosure relates generally to coating materials, methods of making the same, and frosted food products like frosted breakfast cereals including the same. The coating material described herein includes an emulsifying starch (such as an octenylsuccinylated (OS) starch), present in an amount in the range of 0.1 to 5 wt% of dry solids content; a film- forming starch (such as a hydrolyzed starch), present in an amount in the range of 0.1 to 5 wt% of dry solids content; one or more bulking agents, present in an amount in the range of 40 to 85 wt% of dry solids content; one or more oils or fats, present in an amount in the range of 1 to 15 wt% of dry solids content; and optionally, an emulsifier, present in an amount up to 2 wt% of dry solids content, wherein the coating material has a combined monosaccharide / disaccharide content of no more than 30 wt% of the dry solids content of the coating material.
Owner:TATE & LYLE SOLUTIONS USA LLC