公开(公告)号：US10004254B2

公开(公告)日：2018-06-26

申请号：US15399502

申请日：2017-01-05

申请人： General Mills, Inc.

发明人： Bernhard H. van Lengerich ,  Nathan W. Lukecart ,  Friedrich P. Meuser ,  Dieter Oberdoerfer ,  Wolfgang Bindzus

IPC分类号： A21D13/00 ,  A23L33/21 ,  A23L7/10 ,  A23L29/212

CPC分类号： A23L33/21 ,  A23L7/115 ,  A23L7/17 ,  A23L29/212 ,  A23L33/15 ,  A23V2002/00 ,  A23V2200/254

摘要： Inhibition of expansion of a cereal product, such as a ready-to-eat cereal, by a particulate insoluble component such as fiber and/or calcium is avoided by pelletizing the particulate insoluble component. A binder component, such as gelatinized starch, is used to bind particles of the particulate insoluble component into a coherent mass which is formed into non-expanded pellets for fortification of the cereal product. The expanded cereal products, such as extruded puffed RTE cereals which contain the pellets, exhibit a crisp, uniform texture and cell structure, improved, prolonged bowl life, a non-gritty mouthfeel, and a smooth, uniform surface appearance even though they are fortified with high amounts of the solid or particulate insoluble nutritional components.

公开(公告)号：US20170181462A1

公开(公告)日：2017-06-29

申请号：US15399502

申请日：2017-01-05

申请人： General Mills, Inc.

发明人： Bernhard H. van Lengerich ,  Nathan W. Lukecart ,  Friedrich P. Meuser ,  Dieter Oberdoerfer ,  Wolfgang Bindzus

IPC分类号： A23L33/21 ,  A23L29/212 ,  A23L7/10

CPC分类号： A23L33/21 ,  A23L7/115 ,  A23L7/17 ,  A23L29/212 ,  A23L33/15 ,  A23V2002/00 ,  A23V2200/254

摘要： Inhibition of expansion of a cereal product, such as a ready-to-eat cereal, by a particulate insoluble component such as fiber and/or calcium is avoided by pelletizing the particulate insoluble component. A binder component, such as gelatinized starch, is used to bind particles of the particulate insoluble component into a coherent mass which is formed into non-expanded pellets for fortification of the cereal product. The expanded cereal products, such as extruded puffed RTE cereals which contain the pellets, exhibit a crisp, uniform texture and cell structure, improved, prolonged bowl life, a non-gritty mouthfeel, and a smooth, uniform surface appearance even though they are fortified with high amounts of the solid or particulate insoluble nutritional components.