Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1987-09-28
1989-08-15
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
426 31, 426 44, 426 52, 426619, 426621, 426462, 426463, 435 94, 435 96, 435 99, A23L 110
Patent
active
048573396
ABSTRACT:
Breakfast cereals are sweetened by treating cereal grains or at least one cereal grain fraction such as bran, with enzymes comprising glucoamylase and glucose isomerase to produce fructose while retaining cereal particle discreteness or integrity. Enzymatic treatment with alpha-amylase may be initiated prior to, during, or after cooking. The enzymatically treated, cooked cereal grains are formed into breakfast cereal shapes and the enzymes are inactivated to provide a shelf-stable cereal product. The cereal products exhibit a sweet, pleasing complex-honey-like taste and aroma. Producing fructose provides a greater level of sweetness for a given amount of starch conversion into low molecular weight reducing sugars such as mono- and di-saccharides. In achieving a given level of sweetness, more starch or high molecular weight dextrins may be retained for their matrix forming ability or for improved machineability of the enzymatically treated cereal grains into breakfast cereal shapes. The naturally sweetened cereal products of the present invention may be in shredded, flaked, ground, or extruded form.
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Antrim Richard L.
Johnson Richard A.
Maselli John A.
Neidleman Saul L.
Czaja Donald E.
Halluin Albert P.
Kornutik Richard
Nabisco/Cetus Food Biotechnology Research Partnership
Paden Carolyn
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