Cereal Flakes for Cold Liquid Dispersion
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Solution Overview
Problem
High cereal and wholegrain content in cereal-based powders poses challenges for reconstitution in liquids due to poor texture and viscosity, making it difficult to achieve a smooth and instant beverage product.
Innovation Solution
Cereal-based flakes with at least 26% dry weight of wholegrain cereal, produced by mixing cereal flour with water, subjecting it to enzymatic hydrolysis, heat treatment, and roller-drying, which allows for easy dispersion in cold liquids, providing a smooth instant drink with at least 10g of cereal per 100mL.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If cereal-based powders with high cereal and wholegrain content are used, then nutritional value is improved, but texture and viscosity deteriorate making reconstitution difficult
Solution Approach 1:
The patent applies parameter changes by controlling the gelatinisation temperature and degree during processing. The cereal-based powder is treated at temperatures below the gelatinisation point of wholegrain starch, maintaining a specific gelatinisation degree that enables easy reconstitution while preserving high cereal content (at least 10g per 100mL). This temperature parameter control resolves the contradiction between high cereal content and reconstitution ease.
Solution Approach 2:
The patent creates a composite material system combining cereal flour, water, and specific additives (such as maltodextrin or modified starch) in controlled proportions. This composite structure allows the powder to maintain high cereal content while the combination of components provides optimal dispersibility and smooth texture upon reconstitution, resolving the contradiction between nutritional density and operational ease.
2Quantity of substance
If high wholegrain cereal content is used, then fibre and vitamin content is improved, but texture quality deteriorates
Solution Approach 1:
The patent controls the gelatinisation degree as a critical parameter to maintain texture quality. By processing at temperatures below wholegrain starch gelatinisation (e.g., 60-80°C) and controlling moisture content, the patent achieves smooth texture despite high wholegrain content (at least 30% of total cereal content). This parameter control resolves the contradiction between wholegrain quantity and texture quality.
Solution Approach 2:
The patent applies local quality by creating different structural characteristics in different parts of the product matrix. The cereal particles maintain their integrity and wholegrain structure locally, while the surrounding matrix (modified starch, maltodextrin) provides smooth texture and easy dispersibility. This local differentiation allows high wholegrain content without compromising overall texture quality.
3Quantity of substance
If cereal flour is mixed with water and processed traditionally, then cereal content is maintained, but dispersion in cold liquid becomes difficult
Solution Approach 1:
The patent changes the physical-chemical parameters of the cereal-based powder through controlled gelatinisation at sub-gelatinisation temperatures and specific moisture content control (15-25%). These parameter changes create a powder structure with enhanced wettability and dispersibility that allows stable dispersion in cold liquids while maintaining high cereal content. The modified starch or maltodextrin addition further modifies these parameters for optimal cold liquid dispersion.
Solution Approach 2:
The patent introduces intermediary substances such as modified starch, maltodextrin, or hydrocolloids that act as mediators between the cereal particles and cold liquid. These intermediaries improve wettability and prevent clumping, enabling stable dispersion of high cereal content powders in cold liquids without requiring heating or extensive stirring.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The flakes ensure a smooth, creamy, and highly nutritious instant cereal drink with high wholegrain content can be easily prepared in cold liquids without heating, maintaining a regular texture and high fiber content.
Implementation Method 1
Enzymatic hydrolysis can be used in the preparation of cereal-containing products in order to facilitate processing. This method is also used to liquefy cereal-containing products and, in infant food applications, to 'pre-digest' the starch, thus making it more readily available once ingested.
Implementation Method 2
The cereal-based flakes may be obtained by roller-drying
Data Source
AI summary
The invention relates to cereal-based flakes which can be easily dispersed in a cold liquid and which provide a smooth instant drink rich in cereals, including wholegrain cereals. The invention also relates to a method for the preparation of a smooth cereal-based instant drink and to the manufacture of said flakes.