Process of making shelf stable, nutrient fortified cereal based

Details Process of making shelf stable, nutrient fortified cereal based Process of making shelf stable, nutrient fortified cereal based

1983-03-28

1984-10-23

Yeung, George

Food or edible material: processes, compositions, and products

Product with added vitamin or derivative thereof for...

426449, 426450, 426549, 426618, A23L 130, A21D 200

Patent

active

044788576

ABSTRACT:
A process of making a long shelf life, nutrient fortified cereal based food which has a high degree of flexibility of bulk shape form and flavor to allow confirmation to a variety of worldwide ethnic eating habits. The cereal grains are a mixture of corn and soybeans, milled to a fine flour which is then vitamin and mineral fortified to a level in excess of the recommended daily requirements allowances, the flour is moistened to achieve a moisture level of from about 17% to 20% and thereafter cooker extruded wherein gelatinization occurs, followed by shaping and drying.

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