56 results about "Breakfast cereal" patented technology

The invention described in this application relates to food compositions such as breakfast cereals, bread and the like which have an enhanced dietary fibre content. In each case the source of dietary fibre is a starch, preferably a maize starch, having an amylose content of 50% or more, the starch being incorporated into a food composition as appropriate. Alternatively, grains or legumes or parts thereof which include starch of this amylose content may be used.

Multilayer “barrier” films which have excellent Water Vapor Transmission Rate (WVTR) performance are prepared using a core layer which comprises a blend of two different high density polyethylenes (HDPEs) and a nucleating agent. The films are suitable for the preparation of packages for dry foods such as crackers and breakfast cereals.

A ready to eat breakfast cereal is prepared by coating dried cereal base pieces food pieces with a low sugar sweetener in powder form such as a high conversion maltodextrin or low conversion corn syrup that includes a high potency sweetener. The cereal is pre-coated with a liquid oil for better adhesion of the powdered low sugar sweetener. The low sugar coating has a sugars content of less than 10% yet provides taste, texture, appearance and bowl life that mimics presweetened RTE cereals having a sucrose based coating.

Food products are provided comprising a food base and the compound fat encapsulated pro-biotic as a coating or portion or phase of the food product. The food base can include the compound fat encapsulated pro-biotic as a topical coating or phase or portion. The food base or foodstuff is dried and has a water activity ranging from about 0.1 to about 0.35. The weight ratio of food base to compound fat encapsulated pro-biotic ranges from about 100:1 to about 100:400. The pieces of the coated food base can be admixed with pieces of uncoated dried food base of the same or different composition to provide desired levels of pro-biotic fortification

A dispenser for solid flowable material such as breakfast cereal having a storage hopper positioned above a rotatable auger dispenser. The storage hopper being provided with off-set baffles to prevent bridging of the flowable material in the hopper and to support the flowable material to reduce the weight of the flowable material resting on the auger. One of the off-set baffles extending to the top center of the auger such that the flowable material flows directly downward on only one side of the auger. Still another baffle in the hopper extends downwardly and inwardly from discharge end of the auger to prevent discharge of the flowable material without rotation of the auger.

Improved granola and granola products containing chocolate and their methods of preparation are provided. The methods include adding chilled chocolate containing dextrose to granola ingredients prior to the addition of a sugar binder formulated to perform as required at about 29-32° C. (85-90° F.) or colder. The methods include baking granola containing chocolate, cooling and packaging granola products such as breakfast cereals and granola bars. By using chilled chocolate and the sugar binder formulated for this method the problems of chocolate separation, smearing and off-flavors can be avoided in granola products containing chocolate.

The invention described in this application relates to food compositions such as breakfast cereals, bread and the like which have an enhanced dietary fiber content. In each case the source of dietary fiber is a starch, preferably a maize starch, having an amylose content of 50% or more, the starch being incorporated into a food composition as appropriate. Alternatively, grains or legumes or parts thereof which include starch of this amylose content may be used.

Multilayer “barrier” films which have excellent Water Vapor Transmission Rate (WVTR) performance are prepared using a core layer which comprises a blend of two different high density polyethylenes (HDPEs) and an organic nucleating agent; a first skin layer which comprises a non-nucleated, ethylene / alpha olefin copolymer having a density of from 0.950 to 0.955 g / cc and a second skin layer. The films are suitable for the preparation of packages for dry foods such as crackers and breakfast cereals.

The invention relates to an instant cheese and a preparation method thereof. The preparation method comprises the steps: using full-cream fresh milk as main material, pasteurizing the milk after being hydrolyzed through lactase, and concentrating the full-cream fresh milk to 35-40 percent of the original volume in vacuum. The preparation method of the instant cheese has the core points that transglutaminase is added at 35 DEG C, and milk proteins are linked to form a protein network under the action of the transglutaminase, thereby forming a uniform and stable gel system easily. Then, chymosin is added for promoting gel to form , and uniform, stable and delicate instant cheese can be obtained in a water bath for half hour at about 30 DEG C. The invention is simple and easy for operation, and can be used for development of various application products on the theoretical basis, including breakfast cereal cheese, jelly cheese and the like. Moreover, the instant cheese can meet the requirements of consumers for taste, texture, nutrition, and the like.

An extrusion process for producing a uniform and highly expanded food product is disclosed. The uniform expansion ratio possessed by the extruded product provides a consistent texture and has application in a wide variety of food consumables, ranging from snacks to breakfast cereals.

A ready to eat breakfast cereal is prepared by coating dried cereal base pieces food pieces with a low sugar sweetener such as a high conversion maltodextrin or low conversion corn syrup that includes a high potency sweetener. The low sugar coating has a sugars content of less than 10% yet provides taste, texture, appearance and bowl life that mimics presweetened RTE cereals having a sucrose based coating.

A method and system for drawing directed graphs including receiving data coordinates associated with nodes for graphing, performing a constrained stress minimization, and outputting results of the constrained stress minimization and displaying the results on a visual medium. The described method may take the form of instructions residing on a computer readable medium. The described method and system may be utilized for drawing directed graphs in a very wide range of applications ranging from gene networks, to flowcharts, to display of relational characteristics of breakfast cereal and so on.

Cooked cereal dough products are provided that are fortified with at least a 0.65% calcium (dry weight basis) at least a major portion of which is supplied by calcium phosphate salts having a median particle size of 2 to 15 μm. Dried cereal finished products such as Ready-to-Eat breakfast cereals are fabricated from cooked cereal doughs that can comprise even lightly colored cereal materials such as rice and / or corn (maize) and minor levels of other conventional cereal ingredients and calcium phosphate. Methods for preparing such calcium fortified cooked cereal compositions and dried cereal finished food products essentially comprise: (a) providing a calcium fortified cooked cereal dough or mass containing at least 0.65% calcium (dry weight basis) at least a portion of which is supplied by calcium phosphate; (b) forming the lightly colored calcium fortified cereal dough into pieces; and (c) drying the pieces to form the present rice based finished food products fortified with high levels of calcium. Preferred are puffed RTE cereal pieces prepared by direct expansion from a twin screw cooker extruder.

An extrusion process for producing a uniform and highly expanded food product is disclosed with nutritional yeast and chromium. The uniform expansion ratio possessed by the extruded product provides a consistent texture and has application in a wide variety of food consumables, ranging from snacks to breakfast cereals.

Cooked cereal dough products are provided that are fortified with at least a 0.65% calcium (dry weight basis) at least a major portion of which is supplied by calcium phosphate salts having an median particle size of 2 to 15 μm. Dried cereal finished products such as Ready-To-Eat breakfast cereals are fabricated from cooked cereal doughs that can comprise even lightly colored cereal materials such as rice and / or corn (maize) and minor levels of other conventional cereal ingredients and calcium phosphate. Methods for preparing such calcium fortified cooked cereal compositions and dried cereal finished food products essentially comprise: A. providing a calcium fortified cooked cereal dough or mass containing at least 0.65% calcium (dry weight basis) at least a portion of which is supplied by calcium phosphate; B. forming the lightly colored calcium fortified cereal dough into pieces; and, C. drying the pieces to form the present rice based finished food products fortified with high levels of calcium. Preferred are puffed RTE cereal pieces prepared by direct expansion from a twin screw cooker extruder.

A moist, shelf-stable blueberry product is prepared in a form suitable for packaging separately with muffin mixes, breakfast cereal and the like. The preferred product has a moisture content of from about 30 to about 50% and an Aw of from about 0.80 to about 0.85. The process entails immersing blueberries in two baths, the first of sugar syrup and the second containing an aqueous food acid. Following removal from the baths, the blueberries are rinsed and then dried with hot air at a temperature effective for pasteurization.

A reduced sugar presweetened ready to eat breakfast cereal is prepared by coating dried cereal base pieces or food pieces with a reduced-sugar composition comprising maltotriose, maltotetrose in full or partial substitution for sucrose, and a high potency sweetener. The reduced-sugar coating can have a sucrose content of less than 70%, yet provides taste, texture, appearance, and bowl life that mimics presweetened R-T-E cereals having a coating with more sucrose.

A system and method for the automated brokering of advertising space on beverage or similar containers offered by retail distributors, and more particularly brokering of advertising space on retailer-branded products for related goods or services (e.g., milk jug container advertising for breakfast cereal or cookies).

The present invention provides intermediate moisture low sugar food doughs fortified with sufficient levels of medium chain length polysaccharides to provide needed dough elasticity for use as intermediate dough products in the commercial preparation of finished packaged consumer food products. The food doughs contain less than 5% (dry weight basis) sugar(s) (mono- and di-saccharides). The food doughs contain about 1%-10% medium chain length polysaccharides having a degree of polymerization ranging from about 200-600. The doughs can range in moisture content from about 15-40%. The doughs maintain sufficient pliability to be sheeted into sheeted doughs having thicknesses ranging from about 0.1 to 0.5 mm in thickness. The sheeted doughs can be used to prepare finished breakfast cereal and snack food products.

The invention discloses Hericium erinaceus oat meal and a preparation method of the Hericium erinaceus oat meal, belonging to the technical field of the food processing. The Hericium erinaceus oat meal is prepared from the following components in percentage by weight: 25-50% of oat meal, 3-10% of Hericium erinaceus powder, 20-40% of compound cereal meal, 20-35% of a dispersing agent, 0-5% of a flavoring agent and 0-5% of a dairy product. The preparation method comprises the following steps: (1) preparing oat meal; (2) preparing Hericium erinaceus powder; (3) preparing the compound cereal meal; and (4) mixing. According to the Hericium erinaceus oat meal, the adverse effect of high dietary fiber in single oat meal on intestines and stomach can be relieved, the Hericium erinaceus oat meal has the functions of promoting intestinal function and nourishing the stomach, the mouthfeel of the product is improved, the nutrition of the product is enriched, and the Hericium erinaceus oat meal has the efficacies of clearing intestines and nourishing the stomach after long-term eating.

Multilayer “barrier” films which have excellent Water Vapor Transmission Rate (WVTR) performance are prepared using a core layer which comprises a blend of from 92 to 60 weight % of nucleated HDPE and from 8 to 40 weight % LDPE. The films are suitable for the preparation of packages for dry foods such as crackers and breakfast cereals.

The present invention relates to improved breakfast cereal products. The new products have improved sensory properties and they are healthier due to added ingredients.

Improved high fiber shredded whole wheat cereal biscuits and their methods of preparation are provided. The methods include adding finely milled bran to tempered cooked whole wheat berries to form a blend. Masa (corn) bran is preferred. The methods include thereafter shredding the bran fiber fortified cooked whole wheat berries to form shredded mats and then forming the shredded mats into desired shaped and sized finished breakfast cereal pieces such as bite sized biscuits or nuggets. By adding the finely milled bran immediately prior to shredding, high levels of fiber fortification can be obtained while avoiding minimizing bran-speckled finished products.

The present invention provides intermediate moisture low sugar food doughs fortified with sufficient levels of medium chain length polysaccharides to provide needed dough elasticity for use as intermediate dough products in the commercial preparation of finished packaged consumer food products. The food doughs contain less than 5% (dry weight basis) sugar(s) (mono- and di-saccharides). The food doughs contain about 1%-10% medium chain length polysaccharides having a degree of polymerization ranging from about 200-600. The doughs can range in moisture content from about 15-40%. The doughs maintain sufficient pliability to be sheeted into sheeted doughs having thicknesses ranging from about 0.1 to 0.5 mm in thickness. The sheeted doughs can be used to prepare finished breakfast cereal and snack food products.

A novel high-protein, reduced carbohydrate food material technology, and high-protein, reduced carbohydrate food products made therefrom, in which the food products meet high organoleptic, stability, and taste / texture standards. This novel material technology possesses numerous controllable functional characteristics, including high to low adhesion, high to low volume expansion, high to low tensile strength, and high to low break elongation, all of which are critical to both processing needs as well as final food product specifications. The material technology allows for the processing of proteinaceous foods on common process equipment, the foods including but not limited to chips, snacks, crackers, wafers, bars, flat breads, cookies, biscuits, breads, bagels, cakes, waffles, pancakes, french fries, pasta, pizza dough, breakfast cereals, muffins, doughnuts, pastries, and meat analogs. The material is an edible dough that possesses the material characteristics necessary for numerous industrial food processes, including direct reduction sheeting, lamination sheeting, extrusion, die cutting, and rotary molding, followed by on or more of baking, drying, microwaving, boiling, steaming, frying, seasoning, and enrobing.

A functional nutritional breakfast cereal food is characterized by being prepared from, by mass, 55.0-80.0% of cooked cereal, 4.0-7.0% of food-borne functional peptide, 1.0-2.0% of a compound nutrient, 8.0-10.0% of sucrose powder, 5.0-8.0% of edible glucose, 0.2-0.5% of beta-cyclodextrine and 0.1-0.3% of stevioside, wherein the sum of the mass percentages of all the components is 100%. The food isprocessed with cereal as raw materials through extrusion and puffing, the nutrient is enhanced, and the formula is scientific, so that the food has the advantages of being high in dietary fiber and protein and low in fat. Whole grains contain inherent rich B vitamins, vitamin E, magnesium, iron and dietary fiber, and also contain natural antioxidants which are not contained in some fruits and vegetables and are high in nutrient value. The food can provide sufficient nutrients and energy, also has the health-care functions of reducing the risks of stroke, diabetes and heart diseases, controlling body weight and the like, and is beneficial to human health after being frequently eaten.

The present invention relates to a starch composition with high total dietary fiber (TDF) that retains its TDF upon processing. In particular, over 50% of such fiber is retained upon extrusion processing. Such starch is useful in the manufacture of high fiber food products, including extruded products such as breakfast cereals and snacks.