US3976793A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Breakfast cereal process and product
Assignee: General Foods Corp
•
Filing: 1975-02-25
•
Granted: 1976-08-24
•
Expires: 1995-02-25
Abstract
Abstract An improved sugar coated ready-to-eat breakfast cereal flake composed principally of oat and soy flour has enhanced crispness retention and sweetness impact by impregnation of the flake surface with a dilute sweetening syrup which is crystallized thereon so as not to be grossly visible.
Inventors
- 👤 Robert D. Olson
- 👤 Robert H. Eifler
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 20:41
CPC Classifications
A; A23; A23L; A23L7/00; A23L7/10; A23L7/117; A23L7/135; A23L7/122
Claims Analysis
Total Claims: 13
Claim 1
Independent Claim
140 words
An improved process of manufacturing a nutritious, sugar-coated ready-to-eat cereal flake which comprises forming a cooked cereal dough wherein the farinaceous ingredients consists essentially of oat and soy flours, the dough having a moisture content of 18% - 26%; pelletizing the cooked dough in a densified state and partially drying the pellets to a moisture content suitable for flaking; flaking the partially dried pellets; toasting the flakes to a moisture content below 5%; wherein the improvement comprises: coating a hot, dilute, and unsaturated aqueous sucrose solution onto the toasted flake surface at a concentration which initially facilitates penetration of the flake to cause the solution to impregnate the surface thereof; and heating the surface-coated flake to rapidly concentrate the coating solution thereon, cause crystallization of the coating solids, and redry the flakes to a moisture content of 2% - 4%.
Claim 2
Dependent Claim
140 words
An improved process of manufacturing a nutritious, sugar-coated ready-to-eat cereal flake which comprises forming a cooked cereal dough wherein the farinaceous ingredients consists essentially of oat and soy flours, the dough having a moisture content of 18% - 26%; pelletizing the cooked dough in a densified state and partially drying the pellets to a moisture content suitable for flaking; flaking the partially dried pellets; toasting the flakes to a moisture content below 5%; wherein the improvement comprises: coating a hot, dilute, and unsaturated aqueous sucrose solution onto the toasted flake surface at a concentration which initially facilitates penetration of the flake to cause the solution to impregnate the surface thereof; and heating the surface-coated flake to rapidly concentrate the coating solution thereon, cause crystallization of the coating solids, and redry the flakes to a moisture content of 2% - 4%.
Claim 3
Dependent Claim
14 words
Process of claim 1 wherein the coating solution has less than 5% reducing saccharides.
Claim 4
Dependent Claim
45 words
Process of claim 1 wherein the level of oats and soy flours in combination is a major weight percent of the uncoated cereal flakes and wherein the solution is applied at a level of 5% - 20 % by weight of the flake as coated.
Claim 5
Dependent Claim
27 words
Process according to claim 3 wherein the oat flour is 30% to 45% and the soy flour is 25% to 35% by weight of the cereal dough.
Claim 6
Dependent Claim
15 words
A process according to claim 1 wherein the coating solution is 60° - 75° Brix.
Claim 7
Dependent Claim
35 words
Process according to claim 5 wherein the toasted cereal flakes are tumbled in the coating zone and wherein the hot dilute coating solution is applied therein with continued tumbling until the coated flakes are free-flowing.
Claim 8
Dependent Claim
23 words
The process of claim 6 wherein the sugar solids added by coating same increase the weight of the composition by 3% - 10%.
Claim 9
Dependent Claim
23 words
A process according to claim 7 wherein the coating solution is concentrated on the flake by heating same at a temperature below 325°F.
Claim 10
Dependent Claim
26 words
A process according to claim 1 wherein the cooked dough temperature is below 300°F. and wherein the flaked pellets are toasted at a temperature below 325°F.
Claim 11
Dependent Claim
25 words
The process of claim 9 wherein the level of oats and soy flours in combination is a major weight percent of the uncoated cereal flake.
Claim 12
Dependent Claim
27 words
Process according to claim 9 wherein the oat flour is 30% to 45% and the soy flour is 25% to 35% by weight of the cereal dough.
Claim 13
Dependent Claim
12 words
The ready-to-eat breakfast cereal flake produced by the process of claim 1.
References Cited (Backward Citations)
US2130087A
Cited
GB558307A
Cited
US3121637A
Cited
US3814824A
Cited
US3792183A
Cited
US3814822A
Cited
US3840685A
Cited
US3868471A
Cited
US3876811A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1979-08-24 | 1980-02-23 | 1980-08-24 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1983-08-24 | 1984-02-23 | 1984-08-24 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1987-08-24 | 1988-02-23 | 1988-08-24 | $7700.00 | Window Closed / Lapsed |