Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...
Patent
1993-12-06
1995-09-19
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Plant material is basic ingredient other than extract,...
426449, 426457, 426510, 426619, 426620, 426621, A23L 1168
Patent
active
054514231
ABSTRACT:
A cooked cereal product is made by heating and maintaining a composition having a dry matter content of 20% to 85% by weight and containing water and a starchy substance or soya at a temperature of from 50.degree. C. to 160.degree. C. for from 10 minutes to 180 minutes to obtain a heat-treated composition. The heat-treated composition and a starchy substance or soya are then introduced into an extruder and extrusion-cooked for 20 seconds to 60 seconds at 125.degree. C. to 135 .degree. C. to obtain a cooked cereal product.
REFERENCES:
patent: 2954296 (1960-09-01), Clausi et al.
patent: 3554763 (1971-01-01), Fast et al.
patent: 3890454 (1975-06-01), Nijweide
patent: 4350714 (1982-09-01), Duvall
patent: 4620981 (1986-11-01), Gordon et al.
patent: 4732775 (1988-03-01), Millauer
patent: 4790997 (1988-12-01), Roush et al.
patent: 4837112 (1989-06-01), Calandro et al.
patent: 4963373 (1990-10-01), Fan et al.
patent: 5151283 (1992-09-01), Foehse et al.
patent: 5176936 (1993-01-01), Creighton et al.
patent: 5227248 (1993-07-01), Wullschleger et al.
European Search Report for EP 9310 0250 (Aug. 1993).
Czaja Donald E.
Nestec S.A.
Tran Lien
LandOfFree
Preparation of a cooked cereal product does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Preparation of a cooked cereal product, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Preparation of a cooked cereal product will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1826900