发明名称 |
PUFFED OAT BASED BREAKFAST CEREAL OF ENHANCED SALTY FLAVOR PERCEPTION AND METHOD OF PREPARATION |
摘要 |
Methods of preparation and improved oat based puffed R-T-E or breakfast cereal products resulting there from with reduced sodium levels that provide good cooked grain flavor relative to other low or no sodium cooked cereal products and that approach the quality of higher sodium level products are provided. The methods include formulating cooked cereal doughs with minimal levels of sodium chloride and including a blend of potassium chloride and choline chloride. The cooked cereal dough is formed into pellets and gun puffed to form puff products having a total pyrazine content of at least 200 ppm. The puffed products are topically coated with saline solution and dried to provide the present improved low sodium high flavor finished breakfast cereal products. |
申请公布号 |
US2011305800(A1) |
申请公布日期 |
2011.12.15 |
申请号 |
US201113116132 |
申请日期 |
2011.05.26 |
申请人 |
IANNAZZO ANNA;HOULE SARAH WOODLING |
发明人 |
IANNAZZO ANNA;HOULE SARAH WOODLING |
分类号 |
A23L1/18;A23L1/304;A23P1/08 |
主分类号 |
A23L1/18 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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