CA2436626A1 - Cereal agglomeration process and agglomerated cereal product - Google Patents
Cereal agglomeration process and agglomerated cereal product Download PDFInfo
- Publication number
- CA2436626A1 CA2436626A1 CA002436626A CA2436626A CA2436626A1 CA 2436626 A1 CA2436626 A1 CA 2436626A1 CA 002436626 A CA002436626 A CA 002436626A CA 2436626 A CA2436626 A CA 2436626A CA 2436626 A1 CA2436626 A1 CA 2436626A1
- Authority
- CA
- Canada
- Prior art keywords
- cereal
- binder
- base
- process according
- crisp
- Prior art date
- Legal status (The legal status 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 status listed.)
- Granted
Links
- 235000013339 cereals Nutrition 0.000 title claims abstract 55
- 235000011868 grain product Nutrition 0.000 title claims abstract 6
- 238000000034 method Methods 0.000 title claims 17
- 238000005054 agglomeration Methods 0.000 title 1
- 230000002776 aggregation Effects 0.000 title 1
- 239000007788 liquid Substances 0.000 claims abstract 14
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract 11
- 239000000203 mixture Substances 0.000 claims abstract 11
- 235000009566 rice Nutrition 0.000 claims abstract 11
- 239000002706 dry binder Substances 0.000 claims abstract 8
- 235000004213 low-fat Nutrition 0.000 claims abstract 2
- 239000011230 binding agent Substances 0.000 claims 24
- 239000004615 ingredient Substances 0.000 claims 14
- 229920000881 Modified starch Polymers 0.000 claims 11
- 241000209094 Oryza Species 0.000 claims 10
- 238000001035 drying Methods 0.000 claims 6
- 235000020374 simple syrup Nutrition 0.000 claims 6
- 239000011248 coating agent Substances 0.000 claims 4
- 238000000576 coating method Methods 0.000 claims 4
- 239000000416 hydrocolloid Substances 0.000 claims 4
- 239000007787 solid Substances 0.000 claims 4
- 239000004368 Modified starch Substances 0.000 claims 3
- 229920002472 Starch Polymers 0.000 claims 3
- 229920001525 carrageenan Polymers 0.000 claims 3
- 229940113118 carrageenan Drugs 0.000 claims 3
- 235000010418 carrageenan Nutrition 0.000 claims 3
- 239000000679 carrageenan Substances 0.000 claims 3
- 239000012467 final product Substances 0.000 claims 3
- 238000004519 manufacturing process Methods 0.000 claims 3
- 235000019698 starch Nutrition 0.000 claims 3
- 235000020357 syrup Nutrition 0.000 claims 3
- 239000006188 syrup Substances 0.000 claims 3
- 238000009827 uniform distribution Methods 0.000 claims 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims 3
- 240000008042 Zea mays Species 0.000 claims 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims 2
- 235000005822 corn Nutrition 0.000 claims 2
- 235000019534 high fructose corn syrup Nutrition 0.000 claims 2
- 229930006000 Sucrose Natural products 0.000 claims 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims 1
- 239000000853 adhesive Substances 0.000 claims 1
- 230000001070 adhesive effect Effects 0.000 claims 1
- 239000005720 sucrose Substances 0.000 claims 1
- 240000007594 Oryza sativa Species 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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.
Claims (20)
1. A process for preparing an agglomerated cereal product, comprising:
feeding a base cereal comprising a crisp, friable cereal into a coating reel;
adding to the base cereal, in sequence, binder ingredients comprising liquid oil, dry binder mix and a liquid sugar syrup, continuously mixing the base cereal and added binder ingredients for sufficient times to uniformly distribute each of the binder ingredients on the base cereal prior to application of the next binder ingredient;
upon achieving a uniform distribution of binder ingredients on the base cereal, compressing the resulting binder-coated base cereal into a layer for drying;
drying the resulting layer of binder-coated base cereal; and breaking up the binder-coated base cereal into clusters.
feeding a base cereal comprising a crisp, friable cereal into a coating reel;
adding to the base cereal, in sequence, binder ingredients comprising liquid oil, dry binder mix and a liquid sugar syrup, continuously mixing the base cereal and added binder ingredients for sufficient times to uniformly distribute each of the binder ingredients on the base cereal prior to application of the next binder ingredient;
upon achieving a uniform distribution of binder ingredients on the base cereal, compressing the resulting binder-coated base cereal into a layer for drying;
drying the resulting layer of binder-coated base cereal; and breaking up the binder-coated base cereal into clusters.
2. A process according to claim 1, wherein the liquid sugar syrup comprises sucrose and corn syrup and has a solids content of from about 55% to about 80% by weight of the syrup.
3. A process according to claim 1, wherein the corn syrup comprises high fructose corn syrup.
4. A process according to claim 3, wherein the dry binder mix comprises a pregelatinized starch component and a hydrocolloid gum.
5. A process according to claim 4, wherein the pregelatinized starch component comprises an unmodified pregelatinized starch component and a chemically-modified starch component.
6. A process according to claim 5, wherein dry binder mix comprises carrageenan and the weight ratio of chemically modified to unmodified starches is in the range of from about 1:20 to 1:5.
7. A process according to claim 6 wherein, based on the weight of the base cereal, the liquid oil is added in an amount of from 1 to 3 %, the dry binder mix is added at a level of from 2%
to 8% and the liquid sugar syrup is added in an amount sufficient to supply from 10% to 45%
sugar solids based on the dry weight of the final product.
to 8% and the liquid sugar syrup is added in an amount sufficient to supply from 10% to 45%
sugar solids based on the dry weight of the final product.
8. A process according to claim 7 wherein the base cereal component comprises at least 50%
crisp, friable cereal comprised of crisp rice, cereal flakes or puffed cereal, and each of the clusters contains a plurality of crisp, friable cereal pieces.
crisp, friable cereal comprised of crisp rice, cereal flakes or puffed cereal, and each of the clusters contains a plurality of crisp, friable cereal pieces.
9. A process according to claim 8 wherein the base cereal component comprises essentially all crisp rice.
10. A process for preparing an agglomerated cereal product, comprising:
feeding a base cereal comprising at least 50% crisp cereal into a coating reel;
adding to the cereal, in sequence and based on the weight of the cereal, binder ingredients comprising from 1 to 3 % liquid oil, from 2% to 8% dry binder mix and liquid sugar syrup in an amount sufficient to supply from 10% to 45% sugar solids based on the dry weight of the final product;
continuously mixing the base cereal and each of the added binder ingredients for sufficient times to uniformly distribute each of the binder ingredients on the cereal prior to application of the next binder ingredient;
upon achieving a uniform distribution of binder ingredients on the base cereal, compressing the resulting binder-coated base cereal into a layer for drying;
drying the layer of binder-coated base cereal; and breaking up the binder-coated base cereal into clusters, each containing a plurality of crisp rice pieces.
feeding a base cereal comprising at least 50% crisp cereal into a coating reel;
adding to the cereal, in sequence and based on the weight of the cereal, binder ingredients comprising from 1 to 3 % liquid oil, from 2% to 8% dry binder mix and liquid sugar syrup in an amount sufficient to supply from 10% to 45% sugar solids based on the dry weight of the final product;
continuously mixing the base cereal and each of the added binder ingredients for sufficient times to uniformly distribute each of the binder ingredients on the cereal prior to application of the next binder ingredient;
upon achieving a uniform distribution of binder ingredients on the base cereal, compressing the resulting binder-coated base cereal into a layer for drying;
drying the layer of binder-coated base cereal; and breaking up the binder-coated base cereal into clusters, each containing a plurality of crisp rice pieces.
11. A process according to claim 10, wherein the base cereal comprises at least 85% crisp rice, cereal flakes and/or puffed cereal.
12. A process according to claim 10, wherein the liquid sugar syrup comprises high fructose corn syrup.
13. A process according to claim 12, wherein the dry binder mix comprises a pregelatinized starch component and a hydrocolloid gum.
14. A process according to claim 13, wherein the pregelatinized starch component comprises an unmodified pregelatinized starch component and a chemically-modified starch component at a weight ratio of chemically modified to unmodified starches in the range of from about 1:20 to 1:5, and the hydrocolloid gum comprises carrageenan.
15. A process according to claim 14 wherein the base cereal component comprises at least 85% crisp rice.
16. A process according to claim 15 wherein the base cereal component comprises essentially all crisp rice.
I7. A process for preparing an agglomerated Cereal product, comprising:
feeding a base cereal comprising at least 50% crisp rice into a coating reel;
adding to the cereal, in sequence and based on the weight of the cereal, binder ingredients comprising from 1 to 3 % liquid oil, from 2% to 8% dry binder mix comprising a pregelatinized starch component containing an unmodified pregelatinized starch component and a chemically-modified starch component, the weight ratio of chemically modified to unmodified starches being in the range of from about 1:20 to 1:5, and a hydrocolloid gum comprising carrageenan, and liquid sugar syrup in an amount sufficient to supply from 10% to 45%
sugar solids based on the dry weight of the final product;
continuously mixing the cereal and added binder ingredients for sufficient times to uniformly distribute each of the binder ingredients tin the cereal prior to application of the next;
upon achieving a uniform distribution of binder ingredients on the base cereal, compressing the resulting binder-coated base cereal into a layer for drying;
drying the layer of binder-coated base cereal; and breaking up the binder-coated base cereal into clusters, each containing a plurality of crisp rice pieces.
feeding a base cereal comprising at least 50% crisp rice into a coating reel;
adding to the cereal, in sequence and based on the weight of the cereal, binder ingredients comprising from 1 to 3 % liquid oil, from 2% to 8% dry binder mix comprising a pregelatinized starch component containing an unmodified pregelatinized starch component and a chemically-modified starch component, the weight ratio of chemically modified to unmodified starches being in the range of from about 1:20 to 1:5, and a hydrocolloid gum comprising carrageenan, and liquid sugar syrup in an amount sufficient to supply from 10% to 45%
sugar solids based on the dry weight of the final product;
continuously mixing the cereal and added binder ingredients for sufficient times to uniformly distribute each of the binder ingredients tin the cereal prior to application of the next;
upon achieving a uniform distribution of binder ingredients on the base cereal, compressing the resulting binder-coated base cereal into a layer for drying;
drying the layer of binder-coated base cereal; and breaking up the binder-coated base cereal into clusters, each containing a plurality of crisp rice pieces.
18. A process according to claim 17 wherein the base cereal component comprises at least 85% crisp cereal.
19. A process according to claim 18 wherein the base cereal component comprises essentially all crisp rice.
20. An improved, low-fat cereal product, comprising:
clusters of cereal comprising crisp cereal comprised of crisp rice, flaked cereal and/or puffed cereal, each cluster containing a plurality of cereal pieces bound together by an adhesive coating prepared by applying in sequence, liquid oil, day binder mix and a liquid sugar mixture.
clusters of cereal comprising crisp cereal comprised of crisp rice, flaked cereal and/or puffed cereal, each cluster containing a plurality of cereal pieces bound together by an adhesive coating prepared by applying in sequence, liquid oil, day binder mix and a liquid sugar mixture.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US10/215,672 | 2002-08-09 | ||
| US10/215,672 US6800310B2 (en) | 2002-08-09 | 2002-08-09 | Cereal agglomeration process and agglomerated cereal product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2436626A1 true CA2436626A1 (en) | 2004-02-09 |
| CA2436626C CA2436626C (en) | 2011-02-01 |
Family
ID=31494918
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA2436626A Expired - Lifetime CA2436626C (en) | 2002-08-09 | 2003-08-06 | Cereal agglomeration process and agglomerated cereal product |
Country Status (2)
| Country | Link |
|---|---|
| US (1) | US6800310B2 (en) |
| CA (1) | CA2436626C (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011011869A1 (en) * | 2009-07-27 | 2011-02-03 | Griffith Laboratories Limited | Agglomerates and preparation thereof |
| CN101057641B (en) * | 2006-04-10 | 2012-10-31 | 卡夫食品环球品牌有限责任公司 | Methods for making improved texture cereal bars |
Families Citing this family (29)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7097870B2 (en) | 1999-09-30 | 2006-08-29 | General Mills, Inc. | Layered cereal bars and their methods of manufacture |
| US20080102168A1 (en) * | 2006-09-29 | 2008-05-01 | Borders Cheryl K | High-protein soy-wheat crisps |
| US8361528B2 (en) * | 2007-01-29 | 2013-01-29 | Hearthside Food Solutions Llc | Flake cereal or chip and method for making same |
| NL1034115C2 (en) * | 2007-07-09 | 2009-01-12 | Bimaja Holding B V | Method for manufacturing vegetable fries. |
| EP2222189B1 (en) | 2007-07-11 | 2016-12-21 | Kellogg Company | Food compositions with dough binders and methods related thereto |
| WO2009103514A1 (en) * | 2008-02-22 | 2009-08-27 | Cargill, Incorporated | Pregelatinized starches as carrier materials for liquid components |
| WO2010046038A1 (en) * | 2008-10-22 | 2010-04-29 | Cargill, Incorporated | Puffed starch material |
| US10689678B2 (en) | 2008-11-04 | 2020-06-23 | The Quaker Oats Company | Method and composition comprising hydrolyzed starch |
| US9504272B2 (en) | 2008-11-04 | 2016-11-29 | The Quaker Oats Company | Method of processing oats to achieve oats with an increased avenanthramide content |
| US9510614B2 (en) | 2008-11-04 | 2016-12-06 | The Quaker Oats Company | Food products prepared with soluble whole grain oat flour |
| US9622500B2 (en) | 2008-11-04 | 2017-04-18 | The Quaker Oats Company | Food products prepared with soluble whole grain oat flour |
| CA2761566C (en) | 2009-06-14 | 2014-06-10 | The Quaker Oats Company | Method of preparing highly dispersible whole grain flour |
| US9011947B2 (en) | 2009-06-14 | 2015-04-21 | The Quaker Oats Company | Method of preparing highly dispersible whole grain flour with an increased avenanthramide content |
| MY181245A (en) | 2011-03-21 | 2020-12-21 | Pepsico Inc | Method for preparing high acid rtd whole grain beverages |
| US20130015227A1 (en) | 2011-07-12 | 2013-01-17 | Michael Feneley | Apparatus and process for forming granola pieces |
| BR112014002956A8 (en) | 2011-07-12 | 2022-09-06 | Pepsico Inc | METHOD OF PREPARING A MILK DRINK CONTAINING OATS |
| EP2636316A1 (en) * | 2012-03-05 | 2013-09-11 | Nestec S.A. | Cereal pieces containing alpha-linolenic acid |
| US20140037799A1 (en) * | 2012-08-03 | 2014-02-06 | Mom Brands Company | Oat cereal containing agglomerated flavor clusters |
| US8790736B2 (en) * | 2012-10-01 | 2014-07-29 | Frito-Lay North America, Inc. | Savory granola cluster snack food |
| US9005685B2 (en) | 2012-12-05 | 2015-04-14 | General Mills, Inc. | Fruit paste-based food product incorporating high protein particulates |
| US20140220218A1 (en) * | 2013-02-05 | 2014-08-07 | The Quaker Oats Company | Crunchy granola clusters and products prepared therefrom |
| US20140287101A1 (en) * | 2013-03-15 | 2014-09-25 | Kellogg Company | Rotary Molded Shaped Crunchy Granola Food Products and Methods of Making Same |
| US20170135387A1 (en) * | 2014-06-19 | 2017-05-18 | Kellogg Company | Rotary Molded Shaped Crunchy Granola Food Products And Methods Of Making Same |
| US20160213035A1 (en) * | 2015-01-26 | 2016-07-28 | The Quaker Oats Company | Crunchy granola clusters and products prepared therefrom |
| US20170275662A1 (en) | 2016-03-22 | 2017-09-28 | The Quaker Oats Company | Method and Apparatus for Controlled Hydrolysis |
| US11172695B2 (en) | 2016-03-22 | 2021-11-16 | The Quaker Oats Company | Method, apparatus, and product providing hydrolyzed starch and fiber |
| MX2018014531A (en) | 2016-06-05 | 2019-02-21 | Mondelez Europe Gmbh | Baked savory food composition comprising shredded root vegetable and method of making the same. |
| USD864516S1 (en) | 2018-05-14 | 2019-10-29 | Intercontinental Great Brands Llc | Thin food cluster |
| US11864569B2 (en) | 2021-08-16 | 2024-01-09 | Cambridge Crops, Inc. | Systems and methods for improving the performance of cereal using a silk fibroin solution and powders containing silk fibroin |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US221937A (en) * | 1879-11-25 | Im prove me nt in vapor-burners | ||
| US3840685A (en) * | 1972-05-15 | 1974-10-08 | Nabisco Inc | Emulsified oil and sugar cereal coating and process using same |
| US4038427A (en) * | 1974-04-03 | 1977-07-26 | General Foods Corporation | Process for preparing a dried agglomerated cereal mixture |
| US5413805A (en) * | 1992-08-31 | 1995-05-09 | Kraft Foods, Inc. | Low or no fat granola cereal mix and process |
| GB0022719D0 (en) | 2000-09-15 | 2000-11-01 | Mars Uk Ltd | Food product |
-
2002
- 2002-08-09 US US10/215,672 patent/US6800310B2/en not_active Expired - Fee Related
-
2003
- 2003-08-06 CA CA2436626A patent/CA2436626C/en not_active Expired - Lifetime
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101057641B (en) * | 2006-04-10 | 2012-10-31 | 卡夫食品环球品牌有限责任公司 | Methods for making improved texture cereal bars |
| WO2011011869A1 (en) * | 2009-07-27 | 2011-02-03 | Griffith Laboratories Limited | Agglomerates and preparation thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| US20040028797A1 (en) | 2004-02-12 |
| US6800310B2 (en) | 2004-10-05 |
| CA2436626C (en) | 2011-02-01 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| MKEX | Expiry |
Effective date: 20230808 |