Food or edible material: processes – compositions – and products – Processes – Treatment with aqueous material – e.g. – hydration – etc.
Reexamination Certificate
2008-04-01
2008-04-01
Pratt, Helen (Department: 1794)
Food or edible material: processes, compositions, and products
Processes
Treatment with aqueous material, e.g., hydration, etc.
C426S508000, C426S512000, C426S515000, C426S516000, C426S517000, C426S519000, C426S523000, C426S540000, C426S580000, C426S620000, C426S654000
Reexamination Certificate
active
07351439
ABSTRACT:
The present invention provides a process for making hand-held shaped cereal and milk products having a smooth, homogenous-consistency texture and a moisture content higher than 35%, using about the same amount and ratio of cereal flour to fluid-milk as found in a traditional combination of (RTE) cereal pieces (made from cereal flour) and fluid-milk that have to be eaten from a bowl with a spoon. In the process of the present invention, each pound of cereal flour is cooked with 3 to 4 pounds of fluid-milk together with starch-complexing agents in a continuous cooker at temperatures above 175 F. It is then discharged as a hot, fluid-milk-hydrated, starch-complexed cereal flour which continues to absorb retained fluid-milk until it becomes fully-cooked, fully-hydrated and viscous enough to retain a shape. It is then formed into units, baked to firm their textures while retaining a higher than 35% moisture, and stored refrigerated or frozen.
REFERENCES:
patent: 3745019 (1973-07-01), Huxsoll et al.
patent: 5137745 (1992-08-01), Zukerman et al.
Kloss, J. The Back to Eden Cookbook, Woodbridge Press, Woodbridge Press Publishing Co. P. O. , Santa Barbara, CA, 1974, p. 81.
Fabian et al. “Development and storage study of deep-fried high-protein crunchies”, abstract only, Phillipine Journal of Nutrition (1979, 32(2), p. 92-98.
Zukerman Harold W.
Zukerman Rachel B.
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