Enzyme-saccharified all natural, ready-to-eat cereal derived fro

Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material

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Details

426619, 426620, 426462, 426466, 426516, 426518, A23L 1164

Patent

active

044316747

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 pressure 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 to ready-to-eat breakfast cereal. Optionally from 1-15% of the whole grain may be malted and added into the cereal dough.

REFERENCES:
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patent: 3788861 (1971-06-01), Durst
patent: 3958016 (1976-06-01), Galle et al.
patent: 4254150 (1981-03-01), Fritze et al.
patent: 4282319 (1981-08-01), Conrad
patent: 4311714 (1982-01-01), Goering et al.

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