Enzyme-saccharified all natural, ready-to-eat cereal from whole

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

Patent

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Details

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.

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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