Cereal food product and method of making the same

Patent metadata

Field	Value
Publication number	US-11337445-B2
Application number	US-201615049755-A
Country	US
Kind code	B2
Filing date	Feb 22, 2016
Priority date	Feb 22, 2016
Publication date	May 24, 2022
Grant date	May 24, 2022

Abstract

Cocoa or cinnamon is mixed at least one enzyme to form a mixture, and the mixture is combined with a cereal food composition. In one embodiment, the cereal food composition is extruded or otherwise formed into a plurality of cereal pieces after the mixture is combined with the food composition. In another embodiment, the mixture is coated onto cereal pieces formed from the food composition. Preferably, the at least one enzyme includes at least two carbohydrases, and can also include soluble fiber enzymes, and even one or more fat soluble enzymes. In each case, the at least one enzyme is deactivated, either during working of the cocoa or cinnamon after combining with the cereal food composition or prior to the mixture being combined with the cereal food composition.

First claim

The invention claimed is:

1. A method of producing a cereal food product comprising:
mixing a plurality of ingredients to form an intermediate cereal food composition;
mixing cocoa or cinnamon with at least two enzymes including at least two carbohydrases to form a mixture;
combining the mixture with the intermediate cereal food composition; and
forming the intermediate cereal food composition into a plurality of cereal pieces, wherein combining the mixture includes applying the mixture as a coating onto the plurality of cereal pieces in forming the cereal food product.

2. The method of claim 1 , wherein the carbohydrases include cellulase and xylanase.

3. The method of claim 2 , wherein mixing the cocoa or cinnamon with the at least two enzymes includes mixing cocoa with cellulase, xylanase and at least two additional, soluble fiber enzymes.

4. The method of claim 3 , wherein mixing cocoa with the cellulose, xylanase and at least two additional, soluble fiber enzymes includes mixing cocoa with cellulase, xylanase, pectinase and protease.

5. A method of producing a cereal food product comprising:
mixing a plurality of ingredients to form an intermediate cereal food composition;
mixing cocoa with at least two enzymes comprised of at least two carbohydrases including cellulase and xylanase, at least two additional, soluble fiber enzymes and at least one fat soluble enzyme to form a mixture; and
combining the mixture with the intermediate cereal food composition in forming the cereal food product.

6. The method of claim 5 , wherein mixing the cocoa with cellulase, xylanase, at least two additional, soluble fiber enzymes and at least one fat soluble enzyme includes mixing cocoa with cellulase, xylanase, pectinase, protease and lipase.

7. The method of claim 2 , wherein mixing the cocoa or cinnamon with at least two enzymes includes mixing cinnamon with cellulase, xylanase and pectinase.

8. The method of claim 1 , further comprising deactivating the at least one enzyme in the mixture.

9. The method of claim 1 , wherein:
mixing the plurality of ingredients includes mixing the plurality of ingredients in a cooker extruder; and
combining the mixture includes combining the mixture with the intermediate cereal food composition in the cooker extruder.

10. The method of claim 9 , wherein the intermediate cereal food composition constitutes a cereal dough.

11. The method of claim 9 , wherein the intermediate cereal food composition constitutes a marbit composition.

12. The method of claim 1 , wherein mixing the cocoa or cinnamon with the at least two enzymes to form the mixture includes reducing the viscosity of the mixture.

13. The method of claim 12 , wherein reducing the viscosity of the mixture includes at least one of reducing a carbon chain length of and hydrolyzing the cocoa or cinnamon.

14. The method of claim 13 , further comprising: deactivating the at least one enzyme after reducing the viscosity of the mixture.

15. A method of producing a cereal food product comprising:
mixing cocoa with at least two enzymes comprised of at least two carbohydrases including cellulase and xylanase, at least two additional, soluble fiber enzymes and at least one fat soluble enzyme to form a mixture;
deactivating the at least one enzyme; and
combining a cereal food composition with the mixture, after the at least one enzyme is deactivated, in forming the cereal food product.

16. The method of claim 15 , wherein mixing the cocoa with the cellulase, xylanase and at least two additional, soluble fiber enzymes and at least one fat soluble enzyme includes mixing cocoa with cellulase, xylanase, pectinase and protease.

17. The method of claim 15 , wherein mixing the cocoa with the cellulase, xylanase, at least two additional, soluble fiber enzymes and at least one fat soluble enzyme includes mixing the cocoa with cellulase, xylanase, pectinase, protease and lipase.

18. The method of claim 15 , wherein mixing the cocoa with at least two enzymes includes mixing cocoa with cellulase, xylanase and pectinase.

19. The method of claim 15 , wherein combining the cereal food composition with the mixture constitutes combining the cereal food composition and the mixture in a cooker extruder.

20. The method of claim 15 , wherein combining the cereal food composition with the mixture includes forming the cereal food composition into a plurality of cereal pieces and applying the mixture as a coating onto the plurality of cereal pieces.

21. The method of claim 15 , wherein mixing the cocoa with the at least two enzymes to form the mixture includes reducing the viscosity of the mixture.

22. The method of claim 21 , wherein reducing the viscosity of the mixture includes reducing a carbon chain length of or hydrolyzing the cocoa.

Assignees

• Gen Mills Inc

Inventors

• Pederson Pamela J
• Nowakowski Christine M
• Raney Kyle

Classifications

• A23P30/20

  Extruding · CPC title

• A23L27/10

  Natural spices, flavouring agents or condiments; Extracts thereof · CPC title

• A23L7/107

  Addition or treatment with enzymes not combined with fermentation with microorganisms · CPC title

• A23V2002/00

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

• A23L7/122

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