Reduced sugar pre-sweetened breakfast cereals comprising tri- and tetra saccharides and methods of preparation

Patent metadata

Field	Value
Publication number	US-10433574-B2
Application number	US-201715463441-A
Country	US
Kind code	B2
Filing date	Mar 20, 2017
Priority date	Jan 7, 2009
Publication date	Oct 8, 2019
Grant date	Oct 8, 2019

Abstract

A reduced sugar presweetened ready to eat breakfast cereal is prepared by coating dried cereal base pieces or food pieces with a reduced-sugar composition comprising maltotriose, maltotetrose in full or partial substitution for sucrose, and a high potency sweetener. The reduced-sugar coating can have a sucrose content of less than 70%, yet provides taste, texture, appearance, and bowl life that mimics presweetened R-T-E cereals having a coating with more sucrose.

First claim

What is claimed is:

1. A method of preparing a reduced-sugar food product comprising:
Providing a food base;
Providing a reduced sugar slurry including: sucrose in an amount of greater than 0% and less than about 44%, 55-80% of a mixture consisting of tri-saccharides and tetra-saccharides, 0.01-2% of at least one high potency sweetener, 1-15% of at least one sugar alcohol, and 40% or less of at least one triglyceride;
Binding said food base and at least one adjuvant ingredient with said reduced-sugar slurry to make the food product; and then
Drying the food product.

2. The method of claim 1 , wherein the one or more adjuvant ingredient includes vitamins, minerals, and flavors; the food base is in the form of a cereal base and the food product is a Ready-To-Eat (R-T-E) cereal; and the food product is packaged after drying.

3. The method of claim 2 , wherein binding the one or more adjuvant ingredient with the cereal base and the reduced-sugar slurry comprises admixing the one or more adjuvant ingredient at a dry weight basis of less than or equal to 2% with the cereal base at a dry weight basis of 50-75% and the reduced-sugar slurry at a dry weight basis of 25-50%.

4. The method of claim 3 , further comprising, in said binding step, heating the reduced-sugar slurry to 93-149° C.

5. The method of claim 4 , wherein the reduced-sugar slurry is heated to 95-127° C.

6. The method of claim 5 , wherein the reduced-sugar slurry is heated to 110-121° C.

7. The method of claim 3 , further comprising: after binding the base, reduced-sugar slurry and the one or more adjuvant ingredient to make the R-T-E cereal, drying the R-T-E cereal to less than 5% moisture, and then cooling the R-T-E cereal.

8. The method of claim 7 , wherein the R-T-E cereal is dried to 1-2.5% moisture prior to packaging.

9. The method of claim 2 , wherein the food base is in the form of clusters of food ingredients, and the method comprises:
said binding by agglomerating the clusters, the reduced-sugar slurry and the adjuvant ingredients to make a comestible; and
molding the comestible to form the food product before drying the food product.

10. The method of claim 9 , wherein binding the the one or more adjuvant ingredient with the clusters and the reduced-sugar slurry comprises admixing the the one or more adjuvant ingredient ingredients at a dry weight basis of less than or equal to 2% with the clusters at a dry weight basis of 50-75% and the reduced-sugar slurry at a dry weight basis of 25-50%.

11. The method of claim 10 , wherein the food product is dried to less than 5% moisture.

12. The method of claim 11 , wherein the food product is dried to 1-2.5% moisture.

13. The method of claim 1 , wherein
the binding the food base constitutes binding clusters of food ingredients with the reduced-sugar slurry, with the clusters comprising bits of fruit, cereal, grains, flakes, puffs, oat flakes, nuts, and marshmallows and the method further comprises adding bits to a cereal base in forming the food product.

14. The method of claim 13 , wherein the bits range in size from 0.5-4 mm.

15. The method of claim 1 , wherein the mixture consisting of tri-saccharides and tetra-saccharides constitutes a mixture of maltotriose and maltotetrose.

16. The method of claim 15 , wherein the reduced-sugar slurry comprises:
greater than 0% and less than about 44% sucrose;
55-80% of the mixture consisting of tri-saccharides and tetra-saccharides;
0.01-1.5% of the at least one high potency sweetener;
1-15% of the at least one sugar alcohol; and
10% or less of the at least one triglyceride.

17. The method of claim 16 , wherein the reduced-sugar slurry comprises:
30-40% sucrose;
55-80% of the mixture consisting of tri-saccharides and tetra-saccharides;
0.03-0.7% of the at least one high potency sweetener;
1-2% of the at least one sugar alcohol; and
less than 10% of the at least one triglyceride.

18. The method of claim 16 , wherein the reduced-sugar slurry further comprises 10-30% corn syrup solids.

Assignees

• Gen Mills Inc

Inventors

• Froseth Barrie R
• Nowakowski Christine

Classifications

• A23L33/20

  Reducing nutritive value; Dietetic products with reduced nutritive value · CPC title

• A23L7/122 Primary

  Coated, filled, multilayered or hollow ready-to-eat cereals · CPC title

• A23G2200/06

  containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23P20/00

  Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs · CPC title