초록 ▼

A method for preparing a sugar coated R-T-E cereal product. The method comprises the steps of applying a high moisture sugar slurry to a wet cereal base to form a slurry coated wet cereal base and thereafter toasting the slurry coated wet cereal base under conditions of, for at least a portion of th

A method for preparing a sugar coated R-T-E cereal product. The method comprises the steps of applying a high moisture sugar slurry to a wet cereal base to form a slurry coated wet cereal base and thereafter toasting the slurry coated wet cereal base under conditions of, for at least a portion of the drying step, elevated temperature (>250.degree. F., 121.degree. C.), e.g., toasting to form the sugar coated R-T-E cereal. By applying the diluted slurry to the wet cereal base and then toasting, the conventional final slurry drying step is eliminated. Also, the sugar coated cereal exhibits superior flavor and crispness in milk resulting from the formation of a "crust" layer in the R-T-E cereal piece. The R-T-E cereal exhibits improved shelf life compared to an uncoated R-T-E cereal.

대표청구항 ▼

[ What is claimed is:] [1.] A method for providing a presweetened sugar coating to a cereal base in the form of a sugar coating to provide a finished sugar coated ready-to-eat cereal exhibiting greater crispness and extended bowl life, comprising the steps of:a. applying a high moisture sugar slurry

[ What is claimed is:] [1.] A method for providing a presweetened sugar coating to a cereal base in the form of a sugar coating to provide a finished sugar coated ready-to-eat cereal exhibiting greater crispness and extended bowl life, comprising the steps of:a. applying a high moisture sugar slurry to a cereal base to form a slurry coated cereal base; wherein the sugar slurry has a moisture content of about 40% to 60% and wherein the ratio of sugar slurry (dry basis) to cereal base ranges from about 0.05:1 to about 0.50:1;wherein the cereal base comprises a quantity of cereal pieces selected from the group consisting of untoasted flakes, shreds, biscuits, shredded biscuits, pellets in sheet form, filled biscuits, filled shredded biscuits and mixtures thereof,wherein the cereal base is wet and has a moisture content of about 12% to 20%, andwherein the sugar slurry additionally includes about 1% to 20% of a reaction flavor ingredient selected from the group consisting of non-fat dry milk solids, malt syrup and mixtures thereof.b. drying the slurry coated cereal base piece to form the sugar coated R-T-E cereal having a moisture content of 1% to 6%,wherein the pieces obtain a surface temperature of >135.degree. C. during at least a portion of the drying step.