发明名称 |
METHOD FOR FORMATION OF PUFFED CEREAL CAKES |
摘要 |
A method for forming a puffed cereal cake is disclosed. The method includes pre-treating the grain used to make the cake by flash frying it in a flash frying media for a period of time of from 1 to 15 seconds prior to puffing and forming the cake. Preferred flash fry media include an edible oil, shortening, or paraffin at a temperature of from 145 to 205° C. Alternatively, the media can comprise a caustic bath of 1% baking soda and 99% water at a temperature of from 70 to 85° C. The pretreatment allows the formation of a puffed cereal cake with dramatically improved taste and texture. In addition, the pre-treatment permits coatings of seasonings or flavorants to adhere to the puffed cereal cake much better. The puffed cereal cake can have a desirable high fat taste with out actually being a high fat food. |
申请公布号 |
EP1684595(A1) |
申请公布日期 |
2006.08.02 |
申请号 |
EP20040801096 |
申请日期 |
2004.11.22 |
申请人 |
KELLOGG COMPANY |
发明人 |
JOHNSON, LAMAR;WILLOUGHBY, CHRIS;BAUMAN, MICHAEL, N. |
分类号 |
A23L1/18;A21D2/00;A21D13/00;A23L1/164 |
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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