+

WO1999002043A1 - Extension de la duree de vie dans le lait d'un produit alimentaire a base de cereales - Google Patents

Extension de la duree de vie dans le lait d'un produit alimentaire a base de cereales Download PDF

Info

Publication number
WO1999002043A1
WO1999002043A1 PCT/US1998/004206 US9804206W WO9902043A1 WO 1999002043 A1 WO1999002043 A1 WO 1999002043A1 US 9804206 W US9804206 W US 9804206W WO 9902043 A1 WO9902043 A1 WO 9902043A1
Authority
WO
WIPO (PCT)
Prior art keywords
cereal
food product
based food
rice syrup
coated
Prior art date
Application number
PCT/US1998/004206
Other languages
English (en)
Inventor
Harold Gobble
Thomas Trece
Joseph George
Original Assignee
Kellogg Company
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kellogg Company filed Critical Kellogg Company
Priority to KR1020007000235A priority Critical patent/KR20010021677A/ko
Priority to NZ502079A priority patent/NZ502079A/en
Priority to EP98911469A priority patent/EP0996342A4/fr
Priority to BR9812504-4A priority patent/BR9812504A/pt
Priority to AU65411/98A priority patent/AU6541198A/en
Priority to CA002295738A priority patent/CA2295738A1/fr
Priority to PL98337964A priority patent/PL337964A1/xx
Priority to JP2000501657A priority patent/JP2001509365A/ja
Publication of WO1999002043A1 publication Critical patent/WO1999002043A1/fr
Priority to NO20000072A priority patent/NO20000072L/no

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/101—Addition of antibiotics, vitamins, amino-acids, or minerals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats

Definitions

  • This invention relates to a cereal-based food product having an improved bowl life, a method of extending bowl life of a cereal-based food product and to a method of enhancing texture of a cereal-based food product.
  • this invention relates to a method of optionally delivering flavoring, coloring or a fortificant to a cereal-based food product.
  • Cereal-based food products including ready-to-eat cereal, are often mixed with liquids, such as milk, prior to consumption.
  • liquids such as milk
  • Different food products such as puffed cereals, crisped cereals, extruded cereals, and cereal flakes, absorb milk at varying rates.
  • the liquid absorption reduces crispness, resulting in a mushy textured cereal which many consumers consider as less appealing. It is therefore desirable to provide a cereal-based food product having an extended bowl life and a method of treating such cereal-based food products so as to extend the amount of time such products remain crisp or crunchy in milk or other liquid
  • bow life thereby retaining the crispness or crunchiness of the food products to satisfy the tastes of the individual consumer.
  • U.S. Patent No. 5,093,146 discloses a ready-to-eat cereal prepared from a cookie formulation.
  • the bowl life is extended by including a pre-gelatinized waxy starch in the dough.
  • this cookie dough product is very heavy and the sweet coating included in some embodiments masks the texture and the flavor of the cookie dough cereal product.
  • the bowl life of a cereal-based food product can be extended by applying rice syrup to the cereal-based food product thereby mamtaining or enhancing the texture of the products.
  • rice syrup optionally can be used to deliver one or more flavorings, colorings and/or fortificant to a cereal-based food product or to adhere paniculate matter to the cereal-based food product.
  • Sugar concentrations of 25% to 50% are often added to cereal-based products to enhance flavor, as well as, extend bowl life.
  • rice syrup may be used to reduce the amount of sugar in a cereal-based food without adversely affecting the product's bowl life, by reducing the amount of sugar and incorporating the rice syrup into the product or coating the product with the rice syrup.
  • the present invention is in a cereal-based food product having an extended bowl life and in a method of extending bowl life of a cereal-based food product, as well as to a method of enhancing the texture of a cereal-based food product, including ready-to-eat cereal.
  • rice syrup is used to coat cereal-based food products, either alone or in conjunction with other compositions which may enhance the effects of the rice syrup.
  • the coating of cereal-based food products with rice syrup results in such food products having an extended bowl life and an enhanced texture.
  • this invention is directed to a method of delivering one or more flavorings, colorings and/or fortificants to a cereal-based food product, wherein said food product is coated with rice syrup and a flavoring, coloring and/or fortificant.
  • the cereal-based food product can be coated with rice syrup prior to or subsequently to being coated with the flavor, color or fortifying component.
  • the food product can be coated with rice syrup and a flavor, color and/or fortificant simultaneously.
  • the product of the invention has a bowl life of at least 3 minutes and up to 5 minutes or more.
  • This invention is also directed to a method for reducing the amount of sugar in a cereal- based food product while maintaining the bowl life of the food product by at least partially reducing the sugar and coating the cereal-based food product with the rice syrup.
  • the cereal is coated with a sufficient rice syrup to produce a product having a sweet taste and a crunchy crisp texture in milk after at least 3 minutes and preferably up to 5 minutes in milk.
  • This invention is further directed to a method for adhering particulate matter to the cereal-based food product.
  • particulate matter includes but is not limited to powdered or ground fruits, nuts, chocolate, psyllium, as described in U.S. Patent 5,384,136 incorporated herein in its entirety by reference, and grains, herbs and seeds, e.g., poppy seeds, cardamon seeds or sesame seed, and granulated or powdered sweeteners, e.g., fructose and Aspartame ® and spices, e.g., cinnamon, ginger, allspice and nutmeg.
  • the various features of novelties which characterize the invention are pointed out with particularity in the claims annexed to and forming a part of this specification.
  • FIG. 1 schematically represents the process of the invention.
  • the source of the rice syrup may be white or brown rice, organically or conventionally grown and may be a whole or clarified syrup.
  • the rice syrup is a high solids, low conversion rice syrup.
  • the cereal-based food product may be coated with rice syrup in combination with another product which enhances the rice syrup's ability to coat the cereal-based product, e.g., an edible wax, lipid, emulsifier or protein.
  • the cereal-based product may be coated with carnauba wax, polymeric fructose, corn syrup solids, lipids, e.g., fats and oils (partially or fully hydrogenated), phospholipids, and emulsifiers, e.g., lecithin derived from vegetable sources such as soybean, safflower, corn, etc., fractionated lecithins enriched in either phosphatidyl choline or phosphatidyl ethanolamine or both, mono or diglycerides, sodium stearoly-2-lactylate, polysorbate 80, and commercially available mono- and diglycerides, saturated distilled monoglycerides and diacetyl tartaric acid esters of monoglycerides, monosodium phosphate
  • the products that enhance the ability of the rice syrup to coat the cereal-based product may be applied prior to or simultaneously with the rice syrup.
  • the products which enhance the ability of the rice syrup to coat may be combined with the rice syrup and then the combination applied to the cereal-based product.
  • the rice syrup is used to deliver one or more flavorings, colorings and/or fortificants to a cereal-based food product, wherein said food product is coated with rice syrup and a flavoring, coloring and/or fortificant.
  • Suitable colorings and flavorings are any of those that are well known to those of skill in the art.
  • Suitable flavorings are any of those that are well known to those of skill in the art and include, but are not limited to, vanilla, lemon, cinnamon, pineapple, bubble gum, cherry, grape, watermelon, soy sauce, chili, red pepper and the like.
  • the fortificants include but are not limited to vitamins, e.g., vitamin A, B, , B 2 , B 6 , B 12 , C, D, E, K, biotin, folic acid, niacin, and pantothenic acid, and minerals, e.g., calcium, iron, zinc, copper, magnesium, manganese and selenium.
  • a cereal-based food product 10 is provided from a prior manufacturing process.
  • the cereal-based food product may be a cereal or a like product, which is grain-based.
  • the cereal-based food product can be rice, wheat, psyllium, oat, barley, sorghum, corn, brans, or any mixture of cereal grains or ingredients and may be in any form such as flakes, shreds, biscuits, loops, nuggets, puffs, or any other suitable form.
  • the cereal-based food product 10 is a corn flake product such as Kelloggs ® Corn Flakes.
  • a corn flake product has already been cooked, flaked, and toasted.
  • product 10 may be warm but is preferably at about room temperature.
  • the flakes are first treated so as to have a thin coating of a protein, e.g., a casein or caseinate, gelatin, whey protein, soy or corn protein or a like product.
  • a protein e.g., a casein or caseinate, gelatin, whey protein, soy or corn protein or a like product.
  • the product 10 is transported by conveying mechanical or pneumatic for introduction into a coating drum 12, wherein a protein solution 14 is applied to the flakes.
  • the protein solution can contain a flavoring, coloring and/or fortificant.
  • the coating drum is of the rotating type and the protein solution is applied in the form of a spray so as to form a thin but continuous coating or film of protein on the flakes.
  • the flakes have a dwell time within the coating drum 12 of preferably no longer than 2 to 3 minutes.
  • the thickness of the coating should be less than the thickness of the uncoated product.
  • the process is conducted in a continuous manner but the process can optionally be practice
  • the film may be dried in a conventional heat dryer 18.
  • the drying can be conducted in a rotary drum dryer wherein the product tumbles along the drum from inlet to outlet while heated air passes through the tumbled product co-current or countercurrent to the general direction of the product movement.
  • the drying is by contacting the product in drying chamber 10 with high temperature air 20 at a temperature up to the carmelization temperature of the casein, more preferably in the range of 200 to 400°F.
  • the air is moving at a velocity sufficient to fluidize the product to dry some. In the latter embodiment, the air velocity is preferably sufficient to convey the product and is selected as a function of the ratio of the pounds of product per minute to the pounds of air by techniques known to those skilled in the art.
  • the dwell time of the product in the dryer is relatively short.
  • the air be pre-filtered and is preferably of lower humidity so as not to introduce any additional moisture into the product which, in a preferred embodiment, had been stabilized to the desired moisture content prior to the film application. However, since the air is heated, it is unlikely that any significant amount of moisture would be transferred to the coated product.
  • the coated and dried product 22 is then introduced into a second coating operation 24, which is preferably conducted in a rotary coating drum.
  • the product 22 may be at room temperature or may be warm from the previous drying operation.
  • a rice syrup 26 is applied to the dried, pre-treated, product 22.
  • the rice syrup has a high solids content and is sprayed through nozzles onto the product 22.
  • the amount of solids of the rice syrup is about 20% to about 80%. More preferably, the % solids about 50% to about 80% .
  • the rice syrup is a low conversion rice syrup of about 20-50 DE, more preferably about 20-30 DE rice syrup.
  • the rice syrup is applied to the product for a period of up to about 3 minutes to form the syrup coated product 28.
  • the coated product 28 is then dried.
  • the product is deposited as a bed in dryer 30 and contacted with heated air 32 at a temperature of about 200°F for a period of up to about 10 minutes. Because rice syrup naturally contains a fat component, and because the air passes through the bed, the flakes do not agglomerate.
  • the dried, rice syrup coated product 34 is then passed on for further processing, such as cooling and packaging schematically represented as 36 in the Figure.
  • the rice syrup is flavor-neutral and does not alter the flavor of the pre- treated product.
  • the rice syrup can contain a flavoring and/or coloring which will alter the taste and appearance of the treated product.
  • Example 1 28.35 grams of a protein powder bread wash base comprising 75% dairy proteins, 2% emulsifiers, 15% salts, 1 % carbohydrates and 4% lipids were mixed with 454 grams cool tap water with a wire whip. The mixture was left to set for 15 minutes and then re-mixed, to obtain a protein solution. The protein solution was refrigerated.
  • a gum arabic solution was prepared by mixing 40 grams prehydrated gum arabic and 120 grams of cold tap water with a wire whip until the gum arabic was dissolved, to produce gum arabic solution.
  • the gum arabic solution was refrigerated.
  • Example 2 40 grams of protein solution was used to coat 190 grams of Kellogg's Corn Flakes ® as described in Example 1. This coating was repeated 3 times, such that a total of 160 grams of coating was applied to the flakes. The flakes were then placed in a revolving pan, and coated with 20 grams of the gum arabic solution. The flakes were dried for 2-3 minutes in a Lincoln oven at 390°F. The dried flakes were found to be dark in color with a hard bite.
  • Example 3 190 grams of Kellogg's Corn Flakes ® were submerged in 500 grams of protein solution. The flakes were sieved out of the solution and dried on an oiled pan at an oven setting of 350°F. It was not possible to separate the dried flakes. In addition, the flakes were unable to dry completely, and were very dark in color.
  • Example 4 190 grams of Kellogg's Corn Flakes ® was placed in a small revolving pan, rotating at about 20 rpm. Protein solution was prepared as in Example 1 by mixing 60 grams of protein powder bread wash base with 440 grams of cool tap water. 80 grams of protein solution was sprayed onto the flakes with an air brush. The coated flakes were dried on an oiled pan in a Lincoln oven set at 260°F for 4 minutes. The flakes were then mixed to separate them and dried again for 4 minutes. 80 grams of protein solution was used to coat the flakes two additional times, to obtain a protein coating of 240 grams. 40 grams of rice syrup solution (low conversion, 26DE) was then applied to the flakes, which were dried for 4 minutes.
  • Protein solution was prepared as in Example 1 by mixing 60 grams of protein powder bread wash base with 440 grams of cool tap water. 80 grams of protein solution was sprayed onto the flakes with an air brush. The coated flakes were dried on an oiled pan in a Lincoln oven set at 260°F for 4 minutes. The flakes
  • Example 5 190 grams of Kellogg's Corn Flakes ® was coated with 80 grams of protein solution as described in Example 4. The flakes were dried for 4 minutes at 260°F in a Lincoln oven and mixed to separate. The flakes were dried for an additional 4 minutes and placed in a revolving pan.
  • Example 6 190 grams of Corn Flakes ® was covered with 50 grams of rice syrup (55 % solids, low conversion, 26DE) and dried for 4 minutes at 250°F. The flakes were covered a second time with 50 grams of 55% solids rice syrup, and dried for 12 minutes, turning every 4 minutes. The resulting flakes were found to have an extended bowl life in cold water and the color was found to be nearly the same as with plain Corn Flakes ® .
  • Example 7 190 grams of Corn Flakes ® was covered with 40 grams of protein solution and dried for 8 minutes at 250°F, turning the flakes after 4 minutes. The flakes were covered a second time with 40 grams of protein solution and dried for 4 minutes, mixed, and dried for another 4 minutes. 80 grams of protein solution were then used to coat the flakes, which were dried for 12 minutes, mixing every 4 minutes at 250°F. 40 grams of rice syrup (55% solids, low conversion, 26DE) was then used to cover the Corn Flakes ® , which were dried for 4 minutes, turned, and then dried for an additional 4 minutes at 250°F. The resulting Corn Flakes ® was found to be darker than the flakes described in Example 6, but much lighter than described in Examples 2 and 3. The bowl life of the cereal in milk was extended by 5 minutes.
  • Example 8 Example 8
  • Example 9 Rice syrup, rice protein and water were mixed as described in Example 8 and heated at 190°F. The rice syrup solution was then used to coat Corn Flakes ® as described in Example
  • the resulting flakes were found to have good color, and drying time of the flakes was reduced from 8 minutes to 6 minutes.
  • Example 10 512 grams of water and 12 grams of protein powder as described in Example 1 were mixed, allowed to set for 30 minutes, and then blended again, such that the protein powder was dissolved.
  • 500 grams of rice syrup (low conversion, 26DE) were added, and the solution was mixed with a hand mixer to fully distribute the protein.
  • 190 grams of Corn Flakes ® was coated with 40 grams of the rice syrup/protein solution and dried as described above. This procedure was repeated 2 more times. The resulting flakes were found to have a drying time which was reduced to 6 minutes for the first and second applications of the rice syrup/protein solution combination, and a drying time of 8 minutes for the third application of the rice syrup/protein solution. The flakes were also found to have good color.
  • 190 grams of Corn Flakes ® was coated with 50 grams of rice syrup with added carnauba wax.
  • 500 grams of rice syrup (low conversion, 26DE) and 5 grams of carnauba wax no. 1 yellow flakes (Stroal and Pitsch, Inc.) were heated and mixed. 200 grams of water was added, and the solution was heated to produce a 55 % solids solution.
  • the rice syrup/carnauba wax solution was applied hot (140-150°F) to the Corn Flakes ® , which were then dried for 4 minutes at 250°F in a Lincoln oven. The flakes were mixed to break them apart, and dried for 3 more minutes at 250°F. 50 grams of the rice syrup/carnauba wax solution was again applied to the flakes, which were then dried for 4 minutes, mixed, and dried for an additional 4 minutes. The resulting flakes were found to have a very high shine, almost a frosty appearance.
  • Example 12 2 grams corn protein, was mixed with 498 grams of cool tap water in a blender to produce a corn protein solution. 190 grams of Corn Flakes ® was coated with 40 grams of protein solution (7% solids) using an air brush. The flakes were dried in a Lincoln oven for 4 minutes at 275°F, mixed, and dried for an additional 4 minutes. A second coating of 40 grams of protein solution was applied and dried as described. Next, 50 grams of corn protein solution was applied to the flakes, which were dried for 4 minutes, mixed, and dried for 4 additional minutes. 50 grams of rice syrup/carnauba wax solution, described above, was then used to coat the flakes, which were dried for 4 minutes, mixed and dried for 4 minutes. The resulting flakes were found to have an increased bowl life which was 6.5 minutes in milk.
  • Example 13 The coating method described herein can also be used for flavor and/or color delivery.
  • a flavor which can be added in the method described herein in "fishhead soup" flavoring. This can be prepared by mixing carnauba wax (2.5 grams) and rice syrup (low conversion, 26DE) (250 grams, 77% solids) and heating to 180°F to disperse the wax. Soy sauce (130 grams) is added slowly to keep the syrup hot. Salt (4 grams) is added and the solution is heated to 150°F.
  • Hot pepper flavoring can also be used. This flavoring can be produced by combining 250 grams of rice syrup (low conversion, 26DE, 77% solids), 2.5 grams of carnauba wax, 10 grams of green chili flavor, 0.1 gram of red pepper and 100 grams of water.
  • bubble gum flavor which can be produced by combining 250 grams of rice syrup (low conversion, 26DE, 77% solids), 2.5 grams of carnauba wax, 100 grams of water and 12 grams of bubble gum flavor, dry (e.g., Flavor Chem. # JJB950912G).
  • vanilla cream flavor comprised of 250 grams of rice syrup (77% solids), 100 grams of water, and 3.3 grams of vanilla cream flavor (Ottens No. 4882), or rose flavor, comprised of 100 grams of rice syrup and carnauba wax blend, 2.3 grams of rose flavor and 50 grams of rice syrup can be used for flavoring.
  • Cereals prepared this way were found to have good bowl life, for a period of at least five minutes, were found to be crispy, and had good flavor.
  • Example 16 (55% solution) and carnauba wax, as described above, were mixed with the flavors described in Example 16. This solution was used to coat the flakes, which was then dried for 4 to 6 minutes at 245°F. The resulting flakes were found to have good bowl life, were crispy, and had good flavor.
  • Example 15 A puffed corn cereal (190 grams) was coated with 40 grams of protein solution (7% solids) in a revolving pan. 4.6 grams of powdered citric acid and 1 gram of grapefruit flavor (dried) were blended together and dusted onto wet cereal using a fine sieve. The cereal was dried at 275 °F for 4 minutes in a Lincoln oven.
  • Example 16 Seventy grams of grain fmes and particulates were mixed with 680 grams of Corn Flakes ® and mixed to form a uniform dispersion of the fine on the flakes.
  • the flakes were coated with a blend of rice syrup (60% solids) and a protein solution (7% solids) and mixing was continued for an additional 60 sec. to allow the particulates to adhere to the flakes.
  • the coated flakes were dried on an open vat at 180°F for 15 to 20 min. and then cooled to ambient conditions. The fines adhered uniformly to the flakes. The bowl life of the flakes was about 4 minutes.
  • Example 19 750 grams of Corn Flakes ® were coated with a blend of 150 g rice syrup (60% solids),
  • Example 20 1350 grams of Corn Flakes ® at 250°F were coated with a 80 Brix sugar solution (at 25% less than the normal usage level) and dried on an open vat at 220°F for 15 minutes. The flakes were then coated with a blend of 300 g rice syrup (60% solids) and 100 g protein solution (7%) and mixing was continued for 60 seconds. The coated mixture was dried on an open vat at 180°F for 15 to 20 minutes and then cooled to ambient conditions. The resulting flakes exhibited a frosty and slightly shiny appearance and crunchy texture. The coated flakes had good bowl life, in spite of the sugar reduction.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Grain Derivatives (AREA)
  • Confectionery (AREA)
  • Cereal-Derived Products (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

La présente invention concerne, d'une part un produit alimentaire à base de céréales au moins enrobées superficiellement de sirop de glucose déshydraté et présentant une meilleure durée de vie dans le lait, et d'autre part un procédé de production d'un tel produit. Ces produits alimentaires se caractérisent par une meilleure texture et une durée de vie dans le lait plus longue. L'invention concerne également, d'une part un procédé permettant de réduire la quantité de sucre dans un produit alimentaire à base de céréales sucré au sucre, et ce, sans réduire la durée de vie dans le lait du produit alimentaire considéré, et d'autre part un procédé permettant de faire adhérer une matière particulaire à ce produit alimentaire à base de céréales.
PCT/US1998/004206 1997-07-11 1998-03-02 Extension de la duree de vie dans le lait d'un produit alimentaire a base de cereales WO1999002043A1 (fr)

Priority Applications (9)

Application Number Priority Date Filing Date Title
KR1020007000235A KR20010021677A (ko) 1997-07-11 1998-03-02 씨리얼 기재 식품의 보울 라이프를 연장하는 방법
NZ502079A NZ502079A (en) 1997-07-11 1998-03-02 Method of prolonging crispyness (bowl life) of a cereal product comprising coating the cereal with rice syrup
EP98911469A EP0996342A4 (fr) 1997-07-11 1998-03-02 Extension de la duree de vie dans le lait d'un produit alimentaire a base de cereales
BR9812504-4A BR9812504A (pt) 1997-07-11 1998-03-02 Método de aumento da vida em tigela de um produto alimentìcio à base de cereais
AU65411/98A AU6541198A (en) 1997-07-11 1998-03-02 Method of extending bowl life of a cereal-based food product
CA002295738A CA2295738A1 (fr) 1997-07-11 1998-03-02 Extension de la duree de vie dans le lait d'un produit alimentaire a base de cereales
PL98337964A PL337964A1 (en) 1997-07-11 1998-03-02 Method of extending sustainability of crispness and crustiness of cereal products
JP2000501657A JP2001509365A (ja) 1997-07-11 1998-03-02 シリアル食品製品のボウル寿命を延ばす方法
NO20000072A NO20000072L (no) 1997-07-11 2000-01-07 Fremgangsmåte for å øke en kornbasert matvares holdbarhet i skål e.l.

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US5232797P 1997-07-11 1997-07-11
US60/052,327 1997-07-11

Publications (1)

Publication Number Publication Date
WO1999002043A1 true WO1999002043A1 (fr) 1999-01-21

Family

ID=21976885

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1998/004206 WO1999002043A1 (fr) 1997-07-11 1998-03-02 Extension de la duree de vie dans le lait d'un produit alimentaire a base de cereales

Country Status (10)

Country Link
EP (1) EP0996342A4 (fr)
JP (1) JP2001509365A (fr)
KR (1) KR20010021677A (fr)
AU (1) AU6541198A (fr)
BR (1) BR9812504A (fr)
CA (1) CA2295738A1 (fr)
NO (1) NO20000072L (fr)
NZ (1) NZ502079A (fr)
PL (1) PL337964A1 (fr)
WO (1) WO1999002043A1 (fr)

Cited By (26)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008039972A3 (fr) * 2006-09-28 2008-05-22 Quaker Oats Company Inc Produit alimentaire à base de céréale ayant un enrobage de poudre
CN102919707A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种水蜜桃玉米片及其制作方法
CN102919714A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种树莓玉米片及其制作方法
CN102919709A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种绿豆玉米片及其制作方法
CN102919702A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种蓝莓玉米片及其制作方法
CN102919705A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种椰子玉米片及其制作方法
CN102919697A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种紫薯玉米片及其制作方法
CN102919706A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种苹果玉米片及其制作方法
CN102919718A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种柠檬玉米片及其制作方法
CN102919717A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种香蕉玉米片及其制作方法
CN102919695A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种黄瓜玉米片及其制作方法
CN102919700A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种苦瓜玉米片及其制作方法
CN102919716A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种南瓜玉米片及其制作方法
CN102919724A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种樱桃玉米片及其制作方法
CN102919699A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种西柚玉米片及其制作方法
CN102919719A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种甜橙玉米片及其制作方法
CN102919710A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种菠萝玉米片及其制作方法
CN102919712A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种芒果玉米片及其制作方法
CN102919701A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种山楂玉米片及其制作方法
CN102919713A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种芹菜玉米片及其制作方法
CN102919721A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种番茄玉米片及其制作方法
CN102919722A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种咖啡玉米片及其制作方法
CN102940202A (zh) * 2012-11-27 2013-02-27 哈尔滨派特纳生物科技开发有限公司 一种绿茶玉米片及其制作方法
CN102940201A (zh) * 2012-11-27 2013-02-27 哈尔滨派特纳生物科技开发有限公司 一种哈密瓜玉米片及其制作方法
CN102940200A (zh) * 2012-11-27 2013-02-27 哈尔滨派特纳生物科技开发有限公司 一种草莓玉米片及其制作方法
US11102998B1 (en) 2017-08-25 2021-08-31 The Hershey Company Binders and methods of making and using the same

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100442315B1 (ko) * 2001-04-17 2004-07-30 주식회사 바이오리진 인삼성분, 쌀눈 검은콩 및/또는 쥐눈이콩이 첨가된 씨리얼식품 및 그 제조 방법
KR101045686B1 (ko) * 2008-10-02 2011-07-01 권영기 견과류 투명 당코팅 가공방법

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5275831A (en) * 1992-06-19 1994-01-04 The Quaker Oats Company Reduced fat, ready-to-eat cereal
US5413805A (en) * 1992-08-31 1995-05-09 Kraft Foods, Inc. Low or no fat granola cereal mix and process
US5510130A (en) * 1991-08-16 1996-04-23 The Quaker Oats Company Ready-to-eat cereal flakes and process for making same
US5709902A (en) * 1994-12-13 1998-01-20 General Mills, Inc. Method for preparing a sugar coated R-T-E cereal

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5510130A (en) * 1991-08-16 1996-04-23 The Quaker Oats Company Ready-to-eat cereal flakes and process for making same
US5275831A (en) * 1992-06-19 1994-01-04 The Quaker Oats Company Reduced fat, ready-to-eat cereal
US5413805A (en) * 1992-08-31 1995-05-09 Kraft Foods, Inc. Low or no fat granola cereal mix and process
US5709902A (en) * 1994-12-13 1998-01-20 General Mills, Inc. Method for preparing a sugar coated R-T-E cereal

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See also references of EP0996342A4 *

Cited By (28)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008039972A3 (fr) * 2006-09-28 2008-05-22 Quaker Oats Company Inc Produit alimentaire à base de céréale ayant un enrobage de poudre
US8029835B2 (en) 2006-09-28 2011-10-04 The Quaker Oats Company, Inc. Grain-based food product with powder coating
US8119179B2 (en) 2006-09-28 2012-02-21 The Quaker Oats Company Grain-based food product with powder coating
CN102919707A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种水蜜桃玉米片及其制作方法
CN102919714A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种树莓玉米片及其制作方法
CN102919709A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种绿豆玉米片及其制作方法
CN102919702A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种蓝莓玉米片及其制作方法
CN102919705A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种椰子玉米片及其制作方法
CN102919697A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种紫薯玉米片及其制作方法
CN102919706A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种苹果玉米片及其制作方法
CN102919718A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种柠檬玉米片及其制作方法
CN102919717A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种香蕉玉米片及其制作方法
CN102919695A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种黄瓜玉米片及其制作方法
CN102919700A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种苦瓜玉米片及其制作方法
CN102919716A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种南瓜玉米片及其制作方法
CN102919724A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种樱桃玉米片及其制作方法
CN102919699A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种西柚玉米片及其制作方法
CN102919719A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种甜橙玉米片及其制作方法
CN102919710A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种菠萝玉米片及其制作方法
CN102919712A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种芒果玉米片及其制作方法
CN102919701A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种山楂玉米片及其制作方法
CN102919713A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种芹菜玉米片及其制作方法
CN102919721A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种番茄玉米片及其制作方法
CN102919722A (zh) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 一种咖啡玉米片及其制作方法
CN102940202A (zh) * 2012-11-27 2013-02-27 哈尔滨派特纳生物科技开发有限公司 一种绿茶玉米片及其制作方法
CN102940201A (zh) * 2012-11-27 2013-02-27 哈尔滨派特纳生物科技开发有限公司 一种哈密瓜玉米片及其制作方法
CN102940200A (zh) * 2012-11-27 2013-02-27 哈尔滨派特纳生物科技开发有限公司 一种草莓玉米片及其制作方法
US11102998B1 (en) 2017-08-25 2021-08-31 The Hershey Company Binders and methods of making and using the same

Also Published As

Publication number Publication date
BR9812504A (pt) 2000-07-25
NO20000072L (no) 2000-03-07
PL337964A1 (en) 2000-09-11
NO20000072D0 (no) 2000-01-07
EP0996342A1 (fr) 2000-05-03
EP0996342A4 (fr) 2001-01-03
JP2001509365A (ja) 2001-07-24
CA2295738A1 (fr) 1999-01-21
KR20010021677A (ko) 2001-03-15
NZ502079A (en) 2002-02-01
AU6541198A (en) 1999-02-08

Similar Documents

Publication Publication Date Title
WO1999002043A1 (fr) Extension de la duree de vie dans le lait d'un produit alimentaire a base de cereales
CA2399803C (fr) Cereales pretes a consommer prealablement sucrees et enrichies au calcium et procedes de preparation
CA2019987C (fr) Procede de preparation de fruits seches enrobes de cereales
US6159530A (en) Cereal grains fortified with amino acid chelates and process of making
US4038427A (en) Process for preparing a dried agglomerated cereal mixture
US5718931A (en) Fabricated fruit pieces and method of preparation
CA2505329C (fr) Cereales enrobees a sec et presucrees a faible teneur en sucre et methode de preparation
US20020090421A1 (en) Multi-textured food product and method of producing same
US8119179B2 (en) Grain-based food product with powder coating
EP1162892B1 (fr) Produits alimentaires a enrobage sucre et gelatineux
CA1058006A (fr) Produit de cereale naturel
US20080317932A1 (en) Grain-based food product with temperature-sensitive inclusion
US9028901B2 (en) Puffed oat based breakfast cereal of enhanced salty flavor perception and method of preparation
US8137720B2 (en) Low sugar presweetened coated cereals and method of preparation
US20100009040A1 (en) Breakfast cereal puzzle pieces and method of preparation
US20160331007A1 (en) Caffeinated Coffee-Flavored Cereal
MXPA00000255A (en) Method of extending bowl life of a cereal-based food product
AU2007200100A1 (en) Modified oat and corn grit products and method
AU2022481299A1 (en) High protein, low net carbohydrate soft snack and methods of making
WO2004034817A1 (fr) Procede de preparation d'un produit alimentaire energetique par enrobage d'ingredients physiologiquement fonctionnels
Walker Sugar in
MXPA00011119A (en) Food products with sugar and gelatin coating

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AU BR CA CN CZ EE HU IL JP KR LT LV MX NO NZ PL RU TT VN

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): AT BE CH DE DK ES FI FR GB GR IE IT LU MC NL PT SE

DFPE Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101)
121 Ep: the epo has been informed by wipo that ep was designated in this application
WWE Wipo information: entry into national phase

Ref document number: 65411/98

Country of ref document: AU

WWE Wipo information: entry into national phase

Ref document number: 502079

Country of ref document: NZ

ENP Entry into the national phase

Ref document number: 2295738

Country of ref document: CA

Ref country code: CA

Ref document number: 2295738

Kind code of ref document: A

Format of ref document f/p: F

WWE Wipo information: entry into national phase

Ref document number: PA/a/2000/000255

Country of ref document: MX

WWE Wipo information: entry into national phase

Ref document number: 1020007000235

Country of ref document: KR

WWE Wipo information: entry into national phase

Ref document number: 1998911469

Country of ref document: EP

WWP Wipo information: published in national office

Ref document number: 1998911469

Country of ref document: EP

WWP Wipo information: published in national office

Ref document number: 1020007000235

Country of ref document: KR

WWW Wipo information: withdrawn in national office

Ref document number: 1998911469

Country of ref document: EP

WWW Wipo information: withdrawn in national office

Ref document number: 1020007000235

Country of ref document: KR

点击 这是indexloc提供的php浏览器服务，不要输入任何密码和下载