IPC분류정보
국가/구분 |
United States(US) Patent
등록
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국제특허분류(IPC7판) |
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출원번호 |
US-0334032
(2002-12-30)
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발명자
/ 주소 |
- Coleman,Edward C.
- Birney,Sharon R.
- Brander,Rita W.
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출원인 / 주소 |
- Kraft Foods Holdings, Inc.
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대리인 / 주소 |
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인용정보 |
피인용 횟수 :
6 인용 특허 :
7 |
초록
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A cereal bar and its method of production is provided, in which the cereal bar comprises a pressed mixture including (I) a cereal mixture including ready-to-eat (RTE) cereal pieces and a first binder, (ii) a filler comprising a plurality of discrete agglomerates in which the agglomerates individuall
A cereal bar and its method of production is provided, in which the cereal bar comprises a pressed mixture including (I) a cereal mixture including ready-to-eat (RTE) cereal pieces and a first binder, (ii) a filler comprising a plurality of discrete agglomerates in which the agglomerates individually comprise a plurality of particles comprising milk protein product joined together with a second binder, and the first binder binds the cereal pieces and the agglomerates together. The cereal bars of the present invention provide nutritional value without sacrificing taste and flavor, as well as possess a reasonable shelf life during which the texture remains chewy without being sticky, hard, or crumbly.
대표청구항
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We claim: 1. A cereal bar, comprising a self-supporting mixture of (I) a cereal mixture including ready-to-eat cereal pieces and a first binder, (ii) a filler comprising a plurality of discrete agglomerates wherein the agglomerates individually comprise a plurality of particles comprising milk prot
We claim: 1. A cereal bar, comprising a self-supporting mixture of (I) a cereal mixture including ready-to-eat cereal pieces and a first binder, (ii) a filler comprising a plurality of discrete agglomerates wherein the agglomerates individually comprise a plurality of particles comprising milk protein product joined together with a second binder, wherein the first binder binds the cereal pieces and the agglomerates together. 2. The cereal bar as defined in claim 1, wherein the milk protein product is selected from the group consisting of non fat dry milk, milk protein concentrate, milk protein isolate, and mixtures thereof. 3. The cereal bar as defined in claim 1, wherein the milk protein product is selected from the group consisting of non fat dry milk, milk protein concentrate, milk protein isolate, casein, caseinate, milk protein hydrolysate, whey protein concentrate, whey protein isolate, and mixtures thereof. 4. The cereal bar as defined in claim 1, wherein the first binder comprises a polyhydric alcohol. 5. The cereal bar as defined in claim 1, wherein the second binder comprises a polyhydric alcohol. 6. The cereal bar as defined in claim 1, further comprising a sweetener. 7. The cereal bar as defined in claim 1, wherein the first binder comprises a binder system containing glycerine and a corn syrup-containing product. 8. The cereal bar as defined in claim 1, wherein the cereal mixture and filler agglomerates are combined in a ratio of about 2:1 to about 4:1, respectively. 9. The cereal bar as defined in claim 1, where the filler further comprises a fat-free or an essentially fat-free cream cheese product. 10. A cereal bar comprising a mixture of: (I) a cereal mixture comprising about 25 to about 75 percent RTE cereal pieces, about 5 to about 15 percent glycerine, and about 20 to about 60 percent combined corn syrup products; and (ii) a filler comprising a plurality of discrete agglomerates bound together with a second binder, wherein the agglomerates individually comprise about 20 to about 70 percent plurality of particles comprising milk protein product selected from the group consisting of non fat dry milk, milk protein concentrate, milk protein isolate, and mixtures thereof, bound together with about 5 to about 60 percent of a second binder selected from the group consisting of vegetable shortening and glycerine, and mixtures thereof. 11. The cereal bar as defined in claim 10, wherein the cereal mixture and filler agglomerates are combined in a ratio of about 2:1 to about 4:1, respectively. 12. The cereal bar as defined in claim 10, where the filler further comprises a fat-free or an essentially fat-free cream cheese product. 13. A method of making cereal bars, comprising the steps of: (I) forming a filler comprising mixing particles comprising milk protein product and a binder effective to form discrete agglomerates individually comprising a plurality of the particles bound together with a portion of the binder; (ii) combining the agglomerates with RTE cereal pieces to provide a premix; (iii) mixing the premix with a binder system to form a mix; (iv) pressing the mix; and (v) cutting the cereal bars from the pressed mix. 14. The method according to claim 13, wherein the agglomerates are baked before being combined with the RTE cereal pieces. 15. The method according to claim 13, wherein the combining step comprises admixing the cereal mixture and filler agglomerates in a ratio of about 2:1 to about 4:1, respectively. 16. The method according to claim 13, wherein the forming step comprises adding a binder comprising glycerine and particles comprising a milk protein product selected from the group consisting of non fat dry milk, milk protein concentrate, and milk protein isolate, and mixtures thereof. 17. The method according to claim 13, wherein the forming step comprises adding particles comprising a milk protein product selected from the group consisting of non fat dry milk, milk protein concentrate, milk protein isolates, casein, caseinates, milk protein hydrolysates, whey protein concentrates, whey protein isolates, and mixtures thereof. 18. The method according to claim 13, wherein the mixing step comprises adding glycerine as at least part of the cereal bar binder. 19. The method according to claim 13, wherein the forming of the filler further comprises adding a fat-free or an essentially fat-free cream cheese product. 20. Cereal bars prepared by a method comprising the steps of: (I) forming a filler comprising mixing particles comprising milk protein product and a binder effective to form discrete agglomerates individually comprising a plurality of the particles bound together with a portion of the binder; (ii) combining the agglomerates with RTE cereal pieces to provide a premix; (iii) mixing the premix with a binder system to form a mix; (iv) pressing the mix; and (v) cutting the cereal bars from the pressed mix.
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