Patent US4179527A successfully refreshed from Google Patents.
US4179527A
Expired / Lapsed
US
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Process for manufacturing a whole wheat food product
Assignee: Mondelez International Inc
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Filing: 1978-05-03
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Granted: 1979-12-18
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Expires: 1998-05-03
Abstract
Abstract A process for manufacturing a whole wheat food product is disclosed which comprises: (a) cooking a mixture of water and whole wheat to provide a cooked whole wheat containing from about 28% to about 55% moisture by weight; (b) holding the cooked whole wheat for a period of from 0 to about 12 hours under ambient temperature and pressure conditions; (c) chilling the cooked whole wheat to a temperature selected from within the range of from about 1° C. to about 12° C. (about 34° F. to about 54° F.) to temper the wheat, the temperature selected being such that as the duration of the holding period of step (b) is increased from 0 to about 12 hours, the chilling temperature is proportionately increased from about 1° C. to about 12° C.; (d) shaping the chilled tempered whole wheat to a desired configuration; and (e) baking or toasting the shaped, tempered whole wheat to provide a whole wheat food product.
Inventors
- 👤 E. Gurney White, deceased
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-01 18:41
CPC Classifications
A; A21; A21D; A21D13/00; A21D13/02; A23; A23L; A23L7/00; A23L7/10; A23L7/117; A23L7/126; A23L7/135; A23L7/139
Claims Analysis
Total Claims: 14
Claim 1
Independent Claim
141 words
A process for manufacturing a whole wheat food product which comprises: (a) cooking a mixture of water and whole wheat to provide a cooked whole wheat containing from about 28% to about 55% moisture by weight; (b) holding the cooked whole wheat for a period of from 0 to about 12 hours under ambient temperature and pressure conditions; (c) chilling the cooked whole wheat to a temperature of from about 1° C. to about 12° C. to temper the wheat, the temperature selected being such that as the duration of the holding period of step (b) is increased from 0 to about 12 hours, the chilling temperature is proportionately increased from about 1° C. to about 12° C.; (d) shaping the chilled tempered whole wheat to a desired configuration; and (e) baking or toasting the shaped, tempered whole wheat food product.
Claim 2
Dependent Claim
141 words
A process for manufacturing a whole wheat food product which comprises: (a) cooking a mixture of water and whole wheat to provide a cooked whole wheat containing from about 28% to about 55% moisture by weight; (b) holding the cooked whole wheat for a period of from 0 to about 12 hours under ambient temperature and pressure conditions; (c) chilling the cooked whole wheat to a temperature of from about 1° C. to about 12° C. to temper the wheat, the temperature selected being such that as the duration of the holding period of step (b) is increased from 0 to about 12 hours, the chilling temperature is proportionately increased from about 1° C. to about 12° C.; (d) shaping the chilled tempered whole wheat to a desired configuration; and (e) baking or toasting the shaped, tempered whole wheat food product.
Claim 3
Dependent Claim
18 words
The process of claim 1 wherein following cooking step (a), the cooked wheat is subjected to surface drying.
Claim 4
Dependent Claim
47 words
The process of claim 2 wherein the moisture content of the cooked wheat prior to surface drying is from above about 48% to about 55% by weight and the moisture content of the cooked wheat following surface drying is from about 42% to about 48% by weight.
Claim 5
Dependent Claim
37 words
The process of claim 3 wherein the cooked whole wheat is held for a period of from 1 to 2 hours prior to chilling, and the chilling temperature is from about 3° C. to about 5° C.
Claim 6
Dependent Claim
41 words
The process of claim 1 wherein the chilling is carried out by introducing the cooked whole wheat into an enclosed zone counter to the flow of a low temperature inert gas selected from the group consisting of nitrogen and carbon dioxide.
Claim 7
Dependent Claim
28 words
The process of claim 1 wherein chilling is carried out by introducing the cooked whole wheat into a refrigeration zone in which chilled air is the cooling medium.
Claim 8
Dependent Claim
17 words
The process of claim 1 wherein chilling is carried out by vacuum cooling the cooked whole wheat.
Claim 9
Dependent Claim
40 words
The process of claim 1 wherein the mixture of water and wheat of cooking step (a) also contains at least one additional food ingredient selected from the groupconsisting of a sugar, salt, malt, flavoring, food colorant, emulsifier, vitamin and mineral.
Claim 10
Dependent Claim
130 words
A process for manufacturing a biscuit-shaped, shredded wheat food product which comprises: (a) cooking a mixture of water and whole wheat to provide a cooked whole wheat containing from about 44 to about 50% water by weight; (b) drying the surface of the individual grains of the cooked whole wheat to provide a surface-dried whole wheat having a water content of from about 42 to about 48% by weight; (c) holding the surface-dried cooked whole wheat for a period of from about 1 to 2 hours under ambient temperature and pressure conditions; (d) chilling the cooked wheat at a temperature of from about 3° C. to about 5° C. to temper the wheat. (e) shredding the chilled, cooked whole wheat to provide biscuits of same; and (f) baking the biscuits.
Claim 11
Dependent Claim
130 words
A process for manufacturing a biscuit-shaped, shredded wheat food product which comprises: (a) cooking a mixture of water and whole wheat to provide a cooked whole wheat containing from about 44 to about 50% water by weight; (b) drying the surface of the individual grains of the cooked whole wheat to provide a surface-dried whole wheat having a water content of from about 42 to about 48% by weight; (c) holding the surface-dried cooked whole wheat for a period of from about 1 to 2 hours under ambient temperature and pressure conditions; (d) chilling the cooked wheat at a temperature of from about 3° C. to about 5° C. to temper the wheat. (e) shredding the chilled, cooked whole wheat to provide biscuits of same; and (f) baking the biscuits.
Claim 12
Dependent Claim
41 words
The process of claim 9 wherein the chilling is carried out by introducing the cooked whole wheat into an enclosed zone counter to the flow of a low temperature inert gas selected from the group consisting of nitrogen and carbon dioxide.
Claim 13
Dependent Claim
28 words
The process of claim 9 wherein chilling is carried out by introducing the cooked whole wheat into a refrigeration zone in which chilled air is the cooling medium.
Claim 14
Dependent Claim
17 words
The process of claim 9 wherein chilling is carried out by vacuum cooling the cooked whole wheat.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1982-12-17 | 1983-06-18 | 1983-12-18 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1986-12-17 | 1987-06-18 | 1987-12-18 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1990-12-17 | 1991-06-18 | 1991-12-18 | $7700.00 | Window Closed / Lapsed |