Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1985-01-29
1987-12-01
Wiseman, Thomas G.
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
426619, 426620, 426622, 426462, 426463, 426466, 426516, 426518, A23L 110, A23L 1164, A23P 100
Patent
active
047103868
ABSTRACT:
A process for producing an all natural, enzyme-saccharified, cereal derived from whole grain is disclosed. The process involves milling and separating the whole grain to produce a bran fraction, an endosperm fraction, and a germ fraction. The germ fraction is processed by toasting and grinding and preferably by removing bran before the toasting. The bran fraction and any bran material separated out from the ground germ is modified to increase its functionality by high temperature, high shear extrusion in a counter-rotating twin screw extruder. The endosperm fraction is coarsely milled, made into a slurry, cooked and then enzymatically hydrolyzed. The final step involves recombining the processed fractions, to form a cereal dough which is further processed to produce a ready-to-eat breakfast cereal. Optionally from 1-15% of the whole grain may be malted and added into the cereal dough.
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Fulger Charles V.
Gum Ernest K.
Donovan Daniel J.
General Foods Corporation
Marcoux Thomas A.
Savoie Thomas R.
Weimar Elizabeth C.
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