Abstract: A cereal bar and its method of production is provided, in which the cereal bar comprises a pressed mixture including (I) a cereal mixture including ready-to-eat (RTE) cereal pieces and a first binder, (ii) a filler comprising a plurality of discrete agglomerates in which the agglomerates individually comprise a plurality of particles comprising milk protein product joined together with a second binder, and the first binder binds the cereal pieces and the agglomerates together. The cereal bars of the present invention provide nutritional value without sacrificing taste and flavor, as well as possess a reasonable shelf life during which the texture remains chewy without being sticky, hard, or crumbly.

Abstract: The invention concerns an animal food composition designed to coat domestic animal feedstuffs, consisting of an emulsion comprising a primary mixture and a thickening agent. Said primary mixture can be oil or water, or a dairy product.

Abstract: Disclosed are dried laminated multi-layered cereal pieces, especially R-T-E breakfast products, and methods of preparation. In particular, the cereal pieces are characterized by a highly laminated structure comprising a multiplicity of generally horizontal thin parallel layers numbering at least four to 20 each of—100-500 micrometers (“&mgr;m”) thickness fabricated from cooked cereal dough with interstitial voids between the layers. The pieces can vary in shape and range from bite-sized to biscuit-sized. The interstitial void spaces between layers average 0.8 millimeters. This laminated structure creates cereal pieces having a distinctive texture and appearance.

Abstract: High energy food product which consists primarily of an admixture of barley, flax and teff, and a binder which holds the admixture together. The binder includes corn syrup, honey, canola oil, ground sunflower seeds, and it is added to the admixture after the barley, flax and teff have been mixed together. The process is carried out in a way which prevents light from causing deterioration of either the admixture or the final product.

Abstract: An improved, low-fat cereal product contains clusters of base cereal comprising crisp, friable cereal preferably principally or all crisp cereal comprised of crisp rice, flaked cereal and/or puffed cereal. The clusters are prepared by binding together a plurality of crisp cereal pieces by applying in sequence, liquid oil, dry binder mix and a liquid sugar mixture.

Abstract: A coated, uncooked oat product is provided that has no added fat and comprises uncooked oat flakes having a coating adherent to the oat flakes. A coated, oat flake agglomerate is also provided, wherein each agglomerate comprises at least two uncooked oat flakes and has a fat-free coating. A flavored, coated oat product in bulk and a flavored, coated, agglomerated oat product are provided, both of which products have flavors uniformly distributed throughout the bulk. Corn grit products are also provided and include (1) individual pieces of corn grit having a fat-free coating and (2) clusters of corn grit pieces having a fat-free coating. A method of coating uncooked oat flakes with a desired fat-free coating to form the coated, uncooked oat product is also provided.

Abstract: A nutritional food bar for providing sustained energy to the consumer is provided. The bar has a core, a coating, and comprises a mixture of vitamins, minerals, proteins, carbohydrates and fats. The core is a non-baked grain-based core comprised of at least one extruded rice crisp and at least one toasted puffed rice crisp. The coating is a confectioner's coating which is selected from chocolate and compound coatings.

Abstract: Nutrient clusters for food products, such as for addition to Ready-To-Eat cereals, are made in the form of aggregates or clusters comprising a first particulate component; a nutrient powder blend, and sufficient binder to adhere the powder to the particulates. The nutrient clusters are in the form of pieces each weighing from about 0.3 to 5 g. and having a moisture content of about 2% to 10%. Such nutrient clusters are prepared by applying a liquid binder to the particulates to form sticky particulates, adding a powdered nutrient blend, and curing the mixtures to form hardened dried nutrient clusters. The nutrient cluster can contain 100% US recommended daily allowance of essential vitamins and minerals and can contain added macronutrients such as soy proteins, soluble fiber, and/or calcium in nutritionally dense form in as little as 5 to 15 g of nutrient clusters.

Abstract: The present invention has an object which is not to allow a characteristic discomfort smell to generate in processing brassicaceous vegetables typical of cabbages. According to the present invention are provided processes in which after pretreatment of loosening whole vegetables, heat treatment is carried out by directly applying steam to them in such a manner that the temperature of the vegetables is allowed to maintain in the range of about 80 to 95° C., followed by subsequent chopping and squeezing steps. The heat treatment can result in deactivating enzymes causing a discomfort smell, and the activation of enzymes can be suppressed also during the chopping and squeezing steps, and consequently no formation of a nasty smell characteristic of brassicaceous vegetables can be achieved.

Abstract: A method for using Prowashonupana barley to produce a food product comprised primarily of the Prowashonupana barley. The resultant food product is desired because when consumed, it does not contribute to significantly elevated glycemic indices in a host, as indicated by the rapidly available glucose (RAG) assay.

Abstract: The present invention relates to a psyllium husk containing intermediate product and a process to prepare intermediate product. The psyllium husk containing intermediate product contains a cooked-extruded mixture of from about 84 to 96% of psyllium husk, up to about 8% of oil or fat, up to about 10% of cereal bran, up to about 10% of vegetable binder, and up to about 1.5% of a stabilizer against oxidation. The invention also relates to a ready-to-eat cereal product containing psyllium husk containing the intermediate product and a process for manufacturing the ready-to-eat cereal product.

Abstract: This invention discloses an RTE cereal having a sugar coating containing D tagatose, either alone or in combination with at least one polyol, and processes for preparing such cereal. This invention also discloses other foodstuffs, including functional and convenience foods, that are presweetened with a syrup solution containing D tagatose, either alone or in combination with at least one polyol, and processes for preparing such foodstuffs.

Abstract: The invention described in this application relates to food compositions such as breakfast cereals, bread and the like which have an enhanced dietary fiber content. In each case the source of dietary fiber is a starch, preferably a maize starch, having an amylose content of 50% or more, the starch being incorporated into a food composition as appropriate. Alternatively, grains or legumes or parts thereof which include starch of this amylose content may be used.

Abstract: Phytoglycogen coatings on Ready-to-Eat cereals provide extended bowl life. When added to food surfaces prior to frying, phytoglycogen decreases loss of crispness during post-frying storage, and also improves the appearance and flavor of the fried product.

Abstract: A stable mixture of milk, juice, and polysaccharide/cereal is disclosed. In a preferred version of the present invention, composition containing an amino acid, an organic or inorganic acid and a metal ion is added to further stabilize the milk proteins in the mixture.

Abstract: Annatto-caramel food colorant blends having a pH of about 9.1 to 10 that exhibit improved stability against precipitation and provide a rich brown color are particularly useful for use in RTE cereals. The blends are characterized by low ammonia contents (<0.05%). Methods for preparing low ammonia content caramel color solutions involve adding KOH to a caramel solution to a pH of >10, off gassing ammonia to reduce the ammonia content to <0.05%, and acidifying the caramel colorant to a pH of 6.5 to 7 to provide a treated low ammonia neutral aqueous caramel colorant. An aqueous annatto colorant having a pH of about 12.5 to 13.5 is admixed with the treated low ammonia neutral caramel solution in a solids weight ratio of about 1:1 to about 4:1.

Abstract: Soy-based, flaked food products are provided. In one form, the food product includes defatted soy flakes, an exogenous source of protein and isolated starch. The product may further include a cereal grain, wherein the defatted soy flakes are present in the product in greater amounts by weight than the cereal grain. The defatted soy flakes may be pre-toasted to reduce the bittery, beany off-flavors of the soybean. Methods of producing the soy-based, flaked food products are also provided.

Abstract: A grain product is provided that contains flaked grains stabilized in a solid foam matrix that contains no added fat and cohesively binds together the flaked grains. The solid foam matrix has an expanded volume formed by introduction of a gas, which may be formed in situ by evolution of a gas upon reaction of at least one gas-releasing compound with at least one material selected from the group consisting of an acid or an acidic salt when the foam matrix materials are in a fluid state. Preferably, the gas-releasing compound is a leavening agent or virtually any chemical compound that, by reaction with another compound, results in the evolution of a gas in a sufficient amount to form the desired liquid foam that can be dried or cured to form a solid foam matrix. The flaked grain product typically having a density in the range of from about 22 lb/ft3 to about 31 lb/ft3.

Abstract: A consumer cereal product including at least first and second portions, the first portion having a specific gravity less than a liquid, such as milk, so that it floats in the liquid, and the second portion having a specific gravity greater than that liquid so that it sinks therein. Alternatively, cereal is provided having a specific gravity less than a liquid so that the cereal floats, and a portion is coated with a soluble substance having a density sufficient to cause that portion to sink. As the coating dissolves, the coated portion becomes more buoyant and rises to the top of the liquid. In a further embodiment, cereal is provided wherein each piece of cereal has a specific gravity low enough to float in a liquid and includes a first and second portion, the first portion having a higher density than the second portion so that the cereal piece floats with the lower density portion to the top.

Abstract: A method for making a granola or snack-food product comprises (a) mixing ingredients for said granola or snack-food product with liquid binder to obtain a formable mixture, wherein the mixing is carried out at elevated temperature and the binder is liquid at elevated temperature and the binder sets when cooled to room temperature; (b) forming the mixture into product precursor, wherein the forming is carried out at elevated temperature and whilst the binder is still liquid; and (c) cooling the precursor to set the binder, thereby obtaining the snack-food product. Apparatus for making the product is also described as is the product obtained thereby.

Abstract: A cooked cereal-ingredient containing food product is modified to improve the bioavailability of iron in the product. The product includes a non-ferric EDTA source and an insoluble iron source. The combination of the non-ferric EDTA source and the insoluble iron source enhance the bioavailability of the insoluble iron source.

Abstract: The present invention describes ready-to-eat cereal flakes desirably exhibiting higher numbers of discernible grain fragments of at least 1 mm2 as well as processes for preparing said cereal flakes. By having high numbers of discernible grain fragments the flakes exhibit greater consumer appeal as being less highly processed. More specifically, the present invention provides ready-to-eat cereal flakes fabricated from cooked cereal dough having at least 20 discernible grain fragments per gram of flakes. Methods for preparing such flakes including a steeping step of cut grain particles having a particle size of 0.5 to 2.5 mm with warm water to have a moisture content of about 20%, short residence time cooking to form a cooked cereal dough such as in a twin screw extruder, long residence time cooking, forming into pellets, drying the pellets, tempering, flaking the pellets and toasting to form the improved speckled R-T-E flake cereal.

Abstract: The present invention provides a breakfast cereal for human consumption that contains at least one cereal grain and a soy material selected from soy flour, soy grits, soy flakes, a comminuted whole soybean material, or combinations thereof. The soy material contains at most 20 &mgr;mol/g raffinose and 35 &mgr;mol/g stachyose, and at least 200 &mgr;mol/g sucrose. A process for producing such a breakfast cereal is also provided in which at least one cereal grain and a soy material selected from a soy flour, soy grits, soy flakes, a comminuted whole soybean material, or combinations thereof are blended, cooked to form a cereal dough, and a ready-to-eat cereal is formed from the cereal dough. The soy material contains at most 20 &mgr;mol/g raffinose and 35 &mgr;mol/g stachyose, and at least 200 &mgr;mol/g sucrose.

Abstract: A ready-to-eat cereal based food product such as flakes desirably exhibiting higher numbers of discernible grain fragments of at least 1 mm2 is provided, as well as processes for preparing said cereal flakes. By having high numbers of discernible grain fragments the flakes exhibit greater consumer appeal as being less highly processed. More specifically, the ready-to-eat cereal flakes are fabricated from cooked cereal dough having at least 20 discernible grain fragments per gram of flakes. Methods for preparing such flakes including a steeping step of cut grain particles having a particle size of 0.5 to 2.5 mm with warm water to have a moisture content of about 20%, short residence time cooking to form a cooked cereal dough such as in a twin screw extruder, long residence time cooking, forming into pellets, drying the pellets, tempering, flaking the pellets and toasting to form the improved speckled R-T-E flake cereal.

Abstract: The present invention provides a method for preparing a dry, sweetened, extruded, ready to eat flaked or puffed cereal. Cereal flours, sweeteners such as sugars and/or syrups, and other cereal ingredients are formulated with added water and about 4-28%, preferably 5-15% of selected pregelatinized spray-dried starches having an amylose content of at least about 70% or up to 25% of a preextruded fully dispersed high amylose flour having an amylose content of at least about 70%. The pregelatinized high amylose starch may be unmodified or converted and in granular or non-granular form. The cereal is extruded at a temperature of about 120-160° C. and a pressure of about 100 to 500 psi.

Abstract: Lightly cooked cereal dough products are provided that are fortified with at least a 0.3% calcium at least a portion of which is supplied by CaCO2 exhibiting reduced discoloration such as RTE cereals and grain based snacks. The dried cereal finished products are fabricated from cooked cereal doughs that can comprise rice and/or corn and minor levels of other conventional cereal ingredients and calcium carbonate. The cooked cereal doughs additionally contains effective amounts of calcium sequestrants. Methods for preparing such calcium fortified cooked cereal compositions and dried cereal finished food products are: A. providing a lightly colored calcium fortified cooked cereal dough or mass containing at least 0.3% calcium (dry weight basis) at least a portion of which is supplied by calcium carbonate and sequestrants; B. forming the lightly colored calcium fortified cereal dough into pieces; and, C. drying the pieces to form the present rice based finished food products fortified with high levels of calcium.

Abstract: A low-density filler material for cigarettes from either a low-density tobacco composition or an extruded grain or starch composition. The low-density tobacco composition and a method of making the low-density tobacco composition by extruding a mixture of tobacco and flour or tobacco and starch under conditions whereby the solvent in the extruded mixture flashes into vapor upon release from the extrusion head. The low-density tobacco composition is formed without the aid of an added binder. The low-density flour or starch material and a method of making it by extruding flour or starch with a filler material such as calcium carbonate under conditions whereby the solvent in the extruded mixture flashes into vapor upon extrusion through the orifice die. The extruded composition can then be cut and used in place of cut tobacco filler.

Abstract: A method for coating discrete food pieces with a sweet coating such as in the preparation of a presweetened R-T-E cereal and coated food products prepared by the method is provided. The coating contains a mixture of sugars and calcium. The method of preparation comprises the steps, in sequence of: (A) providing a base of dried food pieces; (B) blending sugar syrup with an aqueous calcium slurry; (C) coating the base of dried food pieces with the sugar syrup and calcium slurry blend; and (D) drying the coated product to a shelf stable moisture content to provide a calcium fortified finished product.

Abstract: This invention discloses an edible composition containing agglomerated granules which, when added to an edible composition, substantially do not alter its sensory characteristics and a process for producing such edible compositions. This invention also discloses the agglomerated granules that are added to these edible compositions.

Abstract: An animated food, containing a food animating product and method is disclosed. The animating food product is edible and animates the food by dispersing an outer mass in liquid and revealing an inner mass of the animating food portion that is different in appearance from the appearance of the animating mass prior to dispersion.

Abstract: A composition and method of making a processed cereal piece fortified with a metal amino acid chelate is disclosed and described. A processed cereal piece and one or more metal amino acid chelates may be combined by either 1) admixing the metal amino acid chelate(s) into the dough, flour or other precursor prior to toasting and/or otherwise cooking; and/or 2) coating the processed cereal piece with the metal amino acid chelate(s).

Abstract: Disclosed are annatto-caramel food colorant blends having a pH of about 9.1 to 10 that exhibit improved stability against precipitation and provide a rich brown color. The colorant blends are particularly useful for use in RTE cereals. The blends are characterized by low ammonia contents (<0.05%). Also disclosed are methods for preparing low ammonia content caramel color solutions. The methods involve adding KOH to a caramel solution to a pH of >10, off gassing ammonia to reduce the ammonia content to <0.05%, and acidifying the caramel colorant to a pH of 6.5 to 7 to provide a treated low ammonia neutral aqueous caramel colorant. An aqueous annatto colorant having a pH of about 12.5 to 13.5 is admixed with the treated low ammonia neutral caramel solution in a solids weight ratio of about 1:1 to about 4:1.

Abstract: A dry, ready-to-eat cereal product in which pieces of cereal are coated with a dry powdered milk or milk substitute product that is reconstitutable in hot or cold water to produce a cereal having flavor, appearance and nutritional value comparable to an equivalent cereal that is not coated with the dried milk or milk substitute product but to which liquid milk has been added.

Abstract: Disclosed are cooked dried farinaceous food products such as cooked cereal doughs, ready-to-eat cereals and grain based snacks fabricated from such cooked cereal doughs containing high levels of soluble fiber supplied at least in part by inulin or other .beta.-2 fructofuranose. The cereals contain about 0.1 to 17% added inulin. The inulin ingredient can be incorporated into the dough and/or topically applied. Also provided are methods for preparing such cooked cereal doughs and finished farinaceous products.

Abstract: A method for coating discrete food pieces with a sweet coating such as in the preparation of a presweetened R-T-E cereal and coated food products prepared by the process. The coating resists dissolution in cold milk. The coating contains a mixture of sugars, gelatin and calcium material. The method of preparation comprises the steps, in sequence of: (A) providing a base of dried food pieces; (B) blending an aqueous sugars solution with an aqueous gelatin solution and calcium material; (C) coating the base of dried food pieces with the aqueous sugar, gelatin solution and calcium material; and (D) drying the coated product to a shelf stable moisture content.

Abstract: High energy food product which consists primarily of an admixture of barley, flax and teff, and a binder which holds the admixture together. The binder includes corn syrup, honey, canola oil, ground sunflower seeds, and it is added to the admixture after the barley, flax and teff have been mixed together. The process is carried out in a way which prevents light from causing deterioration of either the admixture or the final product.

Abstract: A process for manufacturing an oat containing cereal product having an improved stability by heat treating a mixture comprising a pre-oxidized comminuted oat material at about 100 to 250.degree. C. for about 2 sec to 60 min. Also provided is a process for preparing a comminuted oat material wherein the comminuted oat material is prepared by pre-oxidizing oat groats, bran, flakes or flour, especially dehulled, steamed and kilned oat groats, flakes or flour. The use of pre-oxidized comminuted oat material to produce an oat containing cereal product results in an oat containing cereal product having improved stability.

Abstract: Flavoring agent obtained by a process in which seeds of an edible plant are germinated, the sprouts obtained are matured under the effect of their endogenous enzymes, an optional fermentation of these sprouts is envisaged with at least one microorganism, the enzymes and/or microorganism are inactivated and all or part of the matured and/or fermented sprouts is recovered, and use of this flavoring agent as raw material for the preparation of products of the Maillard reaction, alone or mixed with other materials rich in flavor precursors and/or enhancers.

Abstract: The present invention relates to a process for producing a ready-to-eat cereal and fluid-milk breakfast food product having a firm surface and an interior comprised of fully cooked, soft and moist, fluid-milk-infused cereal grains joined together. The cereal and fluid-milk products of the present invention can be picked up and eaten hand-held because their textures do not become soggy even when the cereal grains have been infused with all the added fluid-milk. In the process of the present invention, a fluid-milk solution which contains starch complexing agents, flavors and sweeteners, are infused into cereal grains at temperatures above 180 F until the cereal grains become infused with all the fluid-milk solution, fully cooked, and soft and moist in texture.

Abstract: An individual serving size cereal package containing a dry, ready-to-eat cereal, in which a quantity of dry cereal pieces are placed in a container with a dry milk product, such as dry powdered milk or milk substitute, and other additives, such as nutrients, sweeteners and flavorings, to form a food product that is nutritional and convenient to eat, and is also simple and economical to make.

Abstract: Articles of the invention include cereal food products prepared in their manufacture processes with a specialized surface coating which operates to make a cereal product which can be easily mixed with water only to yield a good tasting product. A coating of milk or milk-like substance applied to the surface of cereal pieces may be mixed with water. The result is cereal in a liquid substance of reconstituted milk or substance which resembles milk. The mixture of cereals of the invention and water substitute for the common combination of cereal and real milk.

Abstract: A method is provided for bonding together the layers of a laminated food product, such as farinaceous dough layers. The method comprises applying ultrasonic energy (12 kPa-25 kHz, 1,000 to 4,000 watts) to form acoustically created bonds between the food layers. The method is particularly suitable for use in preparing multilayered R-T-E cereal pieces, especially those that are center filled, exhibiting greater seam integrity and reduced leakage of the center filling.

Abstract: A new combination of cereal and powdered milk for providing powdered milk within an individual piece of cereal. The inventive device includes a piece of cereal comprised of a plurality of strands forming a generally square configuration. The piece of cereal has a hollow interior. A predetermined amount of powdered milk is positioned within the hollow interior of the piece of cereal.

Abstract: A hydrolyzed cereal product containing honey or whole fruit or pieces of fruit is obtained by preparing a mixture of cereal flour and alpha-amylase and also honey or fruit, the fruit being whole or in pieces, passing a stream of the mixture through an assembly so that the mixture is treated successively by jets of steam which are injected to envelope the mixture stream to heat the stream first to hydrolyze starch of the cereal flour and so that after the first steam-treatment, wherein the steam jet may be directed to the mixture stream co- or counter-currently, the subsequent successive steam jet or jets are directed to the hydrolyzed product stream counter-currently. Apparatus for carrying out the process includes two nozzles which have conically-shaped ends positioned to form a channel which communicates which a steam-supply passage of a T-shaped body.

Abstract: A continuous method and apparatus for cooking cereal grains such as wheat is provided. The method comprises two stages, a first continuous pre-cooking stage wherein the grains are hydrated by heating in water at a temperature below 95.degree. C. for a period of time sufficient to raise the moisture content of the grains to from about 28% to about 36% while allowing a substantial amount of starch to remain ungelatinized and a second continuous stage wherein the grains are heated in water at a temperature above about 95.degree. C. for a period of time sufficient to substantially fully cook the grains.

Abstract: A dried, ready-to-eat pet food product comprising a gelatinized starch matrix which includes a coating or filling which contains a probiotic micro-organism. The cereal product is in the form of a pet food. The product may be produced by cooking a starch source to form a gelatinized starch matrix; forming the gelatinized matrix into pieces; drying the pieces; and coating or filling the pieces with a carrier which contains probiotic micro-organisms.

Abstract: Breakfast cereal products coated with a cold-water-soluble coating made from milk solids or high protein, vitamins, and mineral supplement powders adhering to the surface of the cereal via an adhesive or conditions making the surface of the cereal adherent are described. The cereal itself may contain in its basic recipe milk solids, fibers, sugars, fats and carbohydrates, various proteins and minerals, thus classifying the basic cereal formula as a high energy and/or high protein and/or high fiber cereal product, which may be fortified with other essential minerals and vitamins used commonly as dietary supplements. This product is processed in a manner so that a coating is applied composed of such products which remain soluble in cold water at the time of consumption, even after drying and eliminates the need for liquid milk requiring only tap water to generate a similar taste, color, and texture, as well as mouth sensation, at the time of consumption of the cereal.

Abstract: In its product aspect, the invention provides ready-to-eat cereals and cereal based snacks fabricated from multiple extrudate strands of cooked cereal dough that have been twisted or braided into ropes immediately after extrusion and severed into pieces. The products exhibit greater bowl life in milk and improved organoleptic attributes particularly those fabricated from doughs having a high fiber content. Methods for preparing such cereal based products are also disclosed.

Abstract: A method for making an edible, full-dimensional toy figure constructed of prepared cereal for consumption with an edible liquid, such as milk and the like, wherein a multiplicity of discrete, individual prepared cereal elemental members are arranged in the form of the full-dimensional toy figure and are bound together with a binding medium which retains the multiplicity of cereal elemental members self-sustaining in the form of the full-dimensional toy figure and is responsive to exposure to the edible liquid for relatively rapid dissolution and essentially immediate release of the retention of the self-sustaining arrangement into a mixture of the discrete individual prepared cereal elemental members in the edible liquid suitable for consumption.

Abstract: Disclosed are ready-to-eat cereals containing high levels of psyllium husk and methods for their preparation. The cereals contain about 2% to 37% psyllium, about 20% to 80% of a starchy cereal component, and about 5% to 15% insoluble fiber. The weight ratio of soluble to insoluble fiber ranges from about 1 to 5:1. The total fructose content is less than about 5%. The minimum soluble fiber content is 3 g/oz.