Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1983-01-20
1984-03-06
Naff, David M
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
426619, 426620, 426462, 426466, 426518, A23L 1164
Patent
active
044354304
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 treated to increase its functionality by milling to a particle size of from 5 to 100 microns. 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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patent: 3788861 (1971-06-01), Durst
patent: 3958016 (1976-06-01), Galle et al.
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patent: 4311714 (1982-01-01), Goering et al.
Fulger Charles V.
Gum Ernest K.
Donovan Daniel J.
General Foods Corporation
Marcoux Thomas A.
Minnick Marianne S.
Naff David M
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