초록 ▼

A process for producing an all natural, enzyme-saccharified, cereal derived from whole grain is disclosed. The process involves milling and separating the whole grain to produce a bran fraction, an endosperm fraction, and a germ fraction. The germ fraction is processed by toasting and grinding and p

A process for producing an all natural, enzyme-saccharified, cereal derived from whole grain is disclosed. The process involves milling and separating the whole grain to produce a bran fraction, an endosperm fraction, and a germ fraction. The germ fraction is processed by toasting and grinding and preferably by removing bran before the toasting. The bran fraction and any bran material separated out from the ground germ is modified to increase its functionality by high temperature, high pressure extrusion in a counter-rotating twin screw extruder. The endosperm fraction is coarsely milled, made into a slurry, cooked and then enzymatically hydrolyzed. The final step involves recombining the processed fractions, to form a cereal dough which is further processed to produce to ready-to-eat breakfast cereal. Optionally from 1-15% of the whole grain may be malted and added into the cereal dough.

대표청구항 ▼

A process for preparing an enzyme-saccharified, ready-to-eat cereal derived from a whole cereal grain comprising: (a) milling and separating a whole cereal grain to produce a germ fraction, a bran fraction and an endosperm fraction; (b) processing the germ fraction by: (i) toasting the germ fraction

A process for preparing an enzyme-saccharified, ready-to-eat cereal derived from a whole cereal grain comprising: (a) milling and separating a whole cereal grain to produce a germ fraction, a bran fraction and an endosperm fraction; (b) processing the germ fraction by: (i) toasting the germ fraction, and (ii) grinding the toasted germ to a particle size of from 0.25 to 2.0 millimeters; (c) modifying the bran fraction to improve its functionality by high temperature, high pressure extrusion in a counter-rotating twin screw extruder; (d) processing the endosperm fraction by: (i) milling to a particle size less than 2 millimeters, (ii) forming a slurry containing from 15 to 60% by weight of said milled endosperm, (iii) cooking the milled endosperm until substantially all the starch is gelatinized, and (iv) enzymatically hydrolyzing from 15 to 75% by weight of said endosperm to form soluble saccharides such that the ready-to-eat cereal contains from 7.5 parts sucrose-equivalent sweetness up to 50 parts sucrose-equivalent sweetness; (e) recombining the ground, toasted germ of step (b)(ii), the modified bran of step (c) and the enzymatically hydrolyzed endosperm of step (d)(iv) to form a cereal dough containing whole grain levels of protein, fiber and digestible carbohydrates; (f) obtaining a ready-to-eat cereal from said cereal dough.