US4256772A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Fruit and cereal products and process therefor
Assignee: General Foods Corp
•
Filing: 1979-10-09
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Granted: 1981-03-17
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Expires: 1999-10-09
Abstract
Abstract Improved, shelf-stable breakfast foods are prepared consisting of novel, semi-moist fruit and/or fruit pieces blended with cereal of the dry crisp type which is generally served with sugar and cold milk or cream. The relatively high moisture content of the semi-moist, soft fruit is equilibrated with that of the substantially dry crisp cereal particles by equating the water activities of both ingredients before or during storage and thereby effectively controlling moisture migration from the fruit to the cereal over prolonged periods of storage, resulting in cereals which retain their crispness and admixed fruit which retains substantially its original degree of softness and moistness.
Inventors
- 👤 Sudhakar P. Shanbhag
- 👤 Alina S. Szczesniak
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-28 12:37
CPC Classifications
A; A23; A23L; A23L19/00; A23L19/03; A23L19/05; A23L7/00; A23L7/10; A23L7/117; A23L7/135
Claims Analysis
Total Claims: 8
Claim 1
Independent Claim
205 words
A process for preparing a breakfast food having pieces of fruit blended with dry, crisp breakfast cereal particles which comprise the steps of: (a) preparing the fruit by (1) infusing the fruit with an aqueous solution of edible polyhydric alcohol and a sugar, said polyhydric alcohol selected from the group consisting of glycerol, mannitol, sorbitol, propylene glycol and mixtures thereof and said sugar selected from the group consisting of dextrose, sucrose and combinations thereof, (2) drying the infused fruit to a moisture content ranging from about 18% to about 34% by weight, said dry infused fruit having a water activity of from about 0.40 to about 0.65, and then (3) dusting the infused fruit with a moisture binder to prevent sticking, (b) blending the dusted, infused fruit with dry breakfast cereal particles having a moisture content of about 1 to 4%, and (c) packaging the blend of infused fruit and dry breakfast cereal particles whereby the in-package water vapor pressure of the infused fruit pieces and the in-package water vapor pressure of the breakfast cereal particles equate, upon storage, to a value which corresponds to the equilibrium water vapor pressure of the crisp cereal having a moisture content equal to or below its critical moisture.
Claim 2
Dependent Claim
205 words
A process for preparing a breakfast food having pieces of fruit blended with dry, crisp breakfast cereal particles which comprise the steps of: (a) preparing the fruit by (1) infusing the fruit with an aqueous solution of edible polyhydric alcohol and a sugar, said polyhydric alcohol selected from the group consisting of glycerol, mannitol, sorbitol, propylene glycol and mixtures thereof and said sugar selected from the group consisting of dextrose, sucrose and combinations thereof, (2) drying the infused fruit to a moisture content ranging from about 18% to about 34% by weight, said dry infused fruit having a water activity of from about 0.40 to about 0.65, and then (3) dusting the infused fruit with a moisture binder to prevent sticking, (b) blending the dusted, infused fruit with dry breakfast cereal particles having a moisture content of about 1 to 4%, and (c) packaging the blend of infused fruit and dry breakfast cereal particles whereby the in-package water vapor pressure of the infused fruit pieces and the in-package water vapor pressure of the breakfast cereal particles equate, upon storage, to a value which corresponds to the equilibrium water vapor pressure of the crisp cereal having a moisture content equal to or below its critical moisture.
Claim 3
Dependent Claim
28 words
The process according to claim 1 wherein the weight ratio of dry breakfast cereal blended with the infused fruit pieces ranges from about 2:1 to at least 3:1.
Claim 4
Dependent Claim
31 words
The process according to claim 1 wherein the fruit pieces are infused with an aqueous solution containing glycerol and sucrose in a weight ratio ranging from about 1:1 to about 3:1.
Claim 5
Dependent Claim
18 words
The method of claim 3 wherein the infused fruit is coated with sucrose before blending with the cereal.
Claim 6
Dependent Claim
28 words
The method of claim 1 wherein the difference in the water activities of the infused fruit and the cereal does not exceed 0.35 at the time of blending.
Claim 7
Dependent Claim
14 words
The method of claim 5 wherein the water activity difference does not exceed 0.25.
Claim 8
Dependent Claim
12 words
The method of claim 1 which consists of steps (a) through (c).
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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) | 1984-03-16 | 1984-09-15 | 1985-03-17 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1988-03-16 | 1988-09-15 | 1989-03-17 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1992-03-16 | 1992-09-15 | 1993-03-17 | $7700.00 | Window Closed / Lapsed |