发明名称 |
STABILITY IMPROVEMENT OF OAT R-T-E CEREALS BY HIGH INTENSITY MICROWAVE HEATING |
摘要 |
Disclosed are methods for treating a ready-to-eat cereal base fabricated from an oat containing cereal composition to increase the stability of the product. The methods comprise the step of subjecting the cereal base to a high intensity microwave field (>150 V/cm) for about 5 to 45 seconds. The treated cereal pieces exhibit superior stability and also improved flavor resulting from "interior" toasting of the cereal base. |
申请公布号 |
WO9300827(A1) |
申请公布日期 |
1993.01.21 |
申请号 |
WO1992US05694 |
申请日期 |
1992.07.08 |
申请人 |
GENERAL MILLS, INC. |
发明人 |
SCHWAB, EDWARD, C.;BROWN, GEORGE, E. |
分类号 |
A23B9/04;A23L1/164;A23L1/18 |
主分类号 |
A23B9/04 |
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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