| 摘要 |
The present invention relates to a process for making soft-baked breakfast pockets comprised of joined fluid-milk infused cereal grains enclosing a non-grain filling component. When formulated with four full ounces of fluid-milk for each one-ounce of dry cereal grains (the same amount and ratio of fluid-milk to dry cereal used to make a bowl of cereal and fluid-milk breakfast) said soft-baked breakfast pockets of the present invention can be used as a "hand-held" replacement for the traditional cereal, fluid-milk and fruit breakfast that can only be consumed from a bowl with a spoon. In the first step of the process of the present invention, both the non-grain filling component and the fluid-milk infused cereal grains, which are made by infusing 200 to 400 pounds of fluid-milk into each 100 pounds of dry raw cereal grains at temperatures above 180° F., are prepared separately. In the second step of the process, both components are merged into configurations whereby the non-grain filling component is either fully-enclosed or partially-enclosed within joined fluid-milk-infused cereal grains. The soft-baked texture of the joined fluid-milk-infused cereal grains is developed when heated with hot air at temperatures above 300° F.
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